BIZZY BAKES

I made this quite a while ago and set it up to be blogged.  Unfortunately, I don't remember the details of making it.  I know I used gluten free flour but I do think, I followed this pretty much to the letter.  The addition of cheese to cornbread is yummy and a real treat.  I do have to make this again, soon and if I find any changes, I will have to get back to you.  This is a bread I could manage to devour on a regular basis. You see how crumbly, this is, in the photo and I am doubting, if you made this with regular AP flour, you would have so many crumbs.  I find, in general, my cakes are more crumbly than the ones, I used to make with AP flour. Do check out t he cheesy cornbread, I made, from Mark Bittman .  I made it my own by adding broccoli and shallots and that was another winning quick bread. Cheesy Cornbread    adapted from Martha Stewart Ingredients: 1 cup gluten-free baking mixture, (spooned and leveled) ...

I made a few mistakes with this recipe.  I made my bottom layer too shallow so the mushroom mixture was almost on the bottom of the pan.  I should have used a larger, flatter pan.  This comes out like a corn bread rather than a kugel which the original recipe called it.  Check it out on Joy of Kosher. Sliced and warm, it is a nice bit of bread.  For a kugel, I don't see it. Layered Mushroom Bread Ingredients 10 - 12 oz. mushrooms, chopped,  1 cup onion, chopped 1 tablespoon olive oil 2 cups yellow cornmeal 3/4 teaspoon salt 1/2 teaspoon baking powder 1 cup rice milk 1 cup Tofutti sour cream 2 eggs, beaten 3 tablespoons olive oil Method: Preheat oven to 450 degrees. Grease 9 in round baking dish.  Heat the oil in a large skillet.  Saute the mushrooms and onions  for about 20 minutes, until soft.  While the mushrooms are cooking prepare the cornbread mixture. In a ...

The idea for this recipe came from the latest Rachel Ray magazine which I altered.  The original recipe called for 10 eggs as starters so the amount was my first change.  I made a topping of sour cream and brown sugar which is not in the Rachel's recipe. I grew up, eating sour cream and bananas, topped with sugar and when I saw this recipe, I could taste that childhood favorite as if I was truly eating it.  This is something, I had completely forgotten about.  If asked what my favorites from the past were, I would not have come close to anything like this.  Actually, I don't like plain bananas although I do like them baked or cooked. Banana- Chocolate Chip Bread Pudding Ingredients: 3 small bananas, sliced 1 cup milk 4  eggs 2 ounces cream cheese 2 teaspoons pure vanilla extract 4- 6 ounces of challah, cubed 6 ounces chocolate chips 3 tablespoons sour cream 1/3 cup brown sugar Method:  Preheat ov...

I like the Taste of Home baking book.  It has the diversity one needs and the recipes are not formidable.  I love savory baked goods and decided I was in the mood for anything that was no sweet.  I looked through the recipes and got my choices down to the Amish Onion Cake, the Cheddar Casserole Bread and the Vidalia Onion Custard Bread.  For the sake of expedience, I chose the Cheddar Casserole Bread and it is a winner.  It is a good snack and a delicious breakfast or lunch with some greens on the side. Cheddar Casserole Bread Ingredients: 2 1/2 cups gluten-free flour mixture 3 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk 1/2 cup mayonnaise 1 egg 2 cups shredded Cheddar cheese 1/2 cup chopped red onion Method: Preheat oven to 425 degrees F. In a large bowl, combine dry ingredients. In a small bowl, combine milk, mayo and egg. Add wet mixture to the dry ingredients and mix until moistened. Add the cheese and onions and mix t...

I took photos when I made the dishes for the holiday but I was not ready to serve them for a day or two and did not want to cut them up.  This is why, you have been seeing so many pans of food rather than portions. This bread pudding is fabulous because of the cherries.  They add a sweet but edgy flavor to the dish. This is one of my favorites. Cherry Bread Pudding Ingredients: 2 cups  sugar 5  eggs 2 cups Rice Milk 2 teaspoons pure vanilla extract 3 cups stale bread, cut into cubes 1/2 cup light brown sugar 1/8 cup margarine, left out to slightly warm 8 ounces frozen cherries or fresh cherries 1 cup chopped pecans S auce: 1 cup  sugar 1/4 cup margarine, melted 1 egg, beaten 2 teaspoons pure vanilla extract Method: Preheat the oven to 350 degrees F. Grease a 9 by 13 pan. Mix sugar, eggs, and rice milk in a bowl. Add vanilla extract. Pour over cubed bread and let stand for a few minutes until absorbed. Mix brown sugar, butter, and pecans until...

Zucchini Corn Bread ( adapted from Bon Appetit ) Ingredients: 1/2 cup oil 2 large eggs, lightly beaten 1/2 cup buttermilk 1 large zucchini (about 10 ounces) 1 1/2 cups gluten-free flour 1/2 cup sugar 1 teaspoon baking powder 3/4 teaspoon fine sea salt 1/2 teaspoon baking soda 3/4 cup medium-grind cornmeal Method: Position a rack in the middle of oven and preheat to 350°.Greaser a 9 x 5 x 3" loaf pan. Combine eggs, oil and buttermilk. Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish.  Coarsely grate remaining zucchini.  Add to bowl with butter mixture and stir until well blended. Sift  flour, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal.  Add zucchini mixture; fold just to blend (mixture will be very thick).  Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter d...

The recipe was adapted from Cooks.com. The idea of adding nuts to the stuffing appealed to me.  Nutty Cornbread Stuffing Ingredients: a recipe of your own favorite cornbread 1/2 pound sausage (mild) 2 cups chopped celery 2 cups chopped onion 1 cup chopped green pepper 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1 c. toasted chopped walnuts (opt.) 1/3 cup. chopped parsley 2 eggs, slightly beaten 1/2 teaspoon dried sage 1 1/2 cups vegetarian broth (I added some later - it was drier than I would have like it.) Method: Bake cornbread and cool. Saute sausage until browned. Lift out with slotted spoon. Save drippings in skillet . Chop all vegetables. Saute in sausage drippings until tender crisp. Crumble cornbread into large bowl. Thoroughly combine with sage, thyme and pepper. Add cooked sausage and vegetables. Gradually add broth and eggs, tossing lightly with fork. Bake at 350 degrees for 30 - 40 minutes. Linked to:    Full Plate Thursday       Glu...

I think, I mentioned before that in the evening after the Sabbath, we have a special meal.  It is not a big one, nor is it a fancy one but it is good eating.  Tonight, I made a spinach and cheese strata based on a recipe from Martha Stewart. We have been eating spinach daily, not with any intent, but with lots of love.  As I search for something that appeals to me, I keep being pulled in by spinach recipes.  On the Sabbath, I had both a main dish with spinach and a delightful salad that I concocted with the extra spinach from that dish. During the past week, I also served a few dishes with spinach.  I have a feeling that this is not a vegetable that I will easily tire of.  That may be because it adapts to so many different foods.  It is good plain or with other vegetables, it is great with dairy and I love it with fish or meat.   I think Popeye had something when he touted how his muscles came from all the spinach he ate. ...

I rarely made bread dishes because we make all of our bread.  Finally, I broke down and bought 4 loaves of Katz's gluten-free bread for dishes like stuffing or bread pudding.  Since then, we have enjoyed French toast, stuffing and grilled cheese sandwiches, among other delicious dishes, we had been skipping. I need the option of throwing together a meal in a short time.  That does not include baking bread.  Yes, I could make extra bread and freeze it but the reality is that I don't.  Now that doors have opened for us, it was easy for me to select this apple bread pudding for out them of apples for the Kosher Connection. I served it as a side dish which was fine but what a special dessert it would make.  It would be good with a little maple syrup but it did not need it for sweetness.  I am a big fan of maple syrup on pancakes, waffles and French toast so why not this? We did beat the apple season but this is good practice for the sweet dishes ...

    Each year at this time, our dear friend and vivacious  lady, Louise of Month of Edible Celebrations   brings forth her picnic game.  I look forward to this year after year.  This is my fourth time participating and each year, I meet wonderful people and eat great food, at our picnic. Each person participating, selects a letter and makes a food to bring to the picnic starting with that letter.  In past years, I have taken some really challenging letters such as Q but since quinoa became such a popular food, it is not such a challenge.  This year, I have chosen O for Oriental Pasta Salad.  Salads are great at a picnic and this one is filling and yummy. Do you know about My Kitchen My World ? Each month, they travel to a new location and we cook dishes from that place. Last month was Argentina and this month is Cuba. The group is open to everyone. If you are interested, go on over and leave a comment. Th...

  I have to admit that this month's food choice threw me.  Croutons.  What do I do with croutons.  I never use croutons, except to throw them into a salad.  With hubby having celiac, I tend to skip bread products or bread creations.  Either, I have to make it first or buy it and it is expensive.  After much thought and more perusing through cookbooks and the Internet, I decided to make a breakfast dish.  I figured a little cheese, eggs and some seasoning and I would have something. Then, I found a recipe on Allrecipes .com. I made it for a 2:00 PM breakfast on Sunday.  No, I did not sleep until then.  I started working on plans for my fifth grade and was too busy to eat.    If I want to diet, all I have to do is start a project, whether cleaning a closet, or leaning something new or making plans for school or even cooking.  I get absorbed and never a thought goes to tempting food. Of course, I can not say that I...

Today, I went to prepare my room for the school year.  I have the same room as last year which is a plus.  It is sunny and airy and has enough space for the class.   I had forgotten, I had left some of my bulletin board displays, at school and this was a pleasant surprise.  I ended up doing more than I thought, I would accomplish.  Even though, some of the borders are still missing, my handiwork looked good and will be a pleasant welcome for the kids.   I am as excited about the new year as I was when I was a kid.  I love new beginnings and the hopes and dreams that come with them.  I love, even more, the end of the year when I can look back and hopefully see some of those dreams come true.  I came home, exhausted.  I have to get into the routine of having work, in my schedule.  Hubby was great and offered to barbecue until, I asked if he would prefer Sloppy Joes.  Back to the kitchen with me.    Tot...

We are baking loaves for a really interesting event - Handmade loaves (a seasonal blogging event).  This is the brainchild of Di's Kitchen Notebook .  You still have time to get in your loaf, in the next few days.   There will also be a Virtual Cookie Exchange in December. I had loads of plans for unusual loaves but the Jewish holidays took precedence and I did not have time to fool around with recipes. This Breakfast bread sounds like a good one to share. If you would like a change of pace, turn the meal into quick bread. Breakfast Loaf - (adapted from Quick Cooking – 2003) Breakfast Loaf Ingredients:  6 eggs  3/4 cup milk 1 teaspoon spicy mustard 1 1/2 cups all purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 4 ounces shredded cheddar cheese 4 ounces Monterrey Jack cheese, sliced in slivers 1/2 red pepper, chopped 1/4 large red onion, chopped 6 cherry tomatoes, cut into halves Method: Preheat oven to 350 degree...