BIZZY BAKES

Have you ever been presented with some food that you can't see?  All you recognize is the mashed potatoes, pie crust or corn bread topping.  As you plunge in to unearth, hidden treasure, how do you react?  Would you rather know ahead of time?  Do you like being kept in the dark? I didn't mean to hide the simmering meat and vegetables under the corn meal crust.  In fact, I planned to drop it in globs but I had enough to completely cover the rest of the food. I, of course knew what was below the rather boring crust but I did not expect to be overcome with a delicious aroma.  Aroma, to me, means brown sugar, cinnamon, apples baking.  It does not signify chopped meat and peppers. This time, it completely fooled me.   It smelled so good, I could hardly wait to taste the richness, awaiting me.  Whatever the reason, these flavors blended beautifully. What is underneath? ( adapted from Southern Food ) Ingredients: 1/2 cup finely ch...

There are many gluten-free mixes, ready made and homemade.  Many use different mixtures for different recipes.  In general, I use this basic mix.  Certainly, when I say, in a recipe gluten-free flour mixture, this is what I am referring to.  It is easy to make and I make many cups, at one time, so I will have it, on hand, when necessary. You know that sinking feeling, in your stomach?  That is how I feel, when I plan to bake and there is no mix ready.  Truth be told, I do keep King Arthur's basic gluten-free mix, on hand, just in case.  Right now, I don't have any but I do have a few containers of my own flour.  If I ever can get myself to the kitchen, I want to make cherry muffins with my precious flour. *Gluten free baking mix *3 c. rice flour   ( Rice flour comes in white and brown.  We use brown but when I can’t get it, I substitute white so it would appear, they are inter-changeable .) 1 c. potato starch (NOT potato flour) ½ c....