BIZZY BAKES

The story of my life.  Hubby is out of cake.  Run to kitchen.  Turn on stove.  Find a recipe.  Bake and hope for the best.  Watch results which means ......... **********One Very Happy Husband********** Lemon Tea Bread (adapted from America's Test Kitchen Family Baking Book ) Ingredients: 1 3/4 cups gluten-free flour 1/2 teaspoon baking powder 1/2 teaspoon salt 7/8 cup oil 1 1/4 cups sugar 2 teaspoons grated fresh lemon zest 3 eggs 1/4 cup almond milk 2 teaspoons fresh lemon juice 6 cherries, halved Method: Preheat oven to 350 F. Grease and flour an 8 1/2 by 4 1/2-inch loaf pan. Whisk the flour, baking powder, and salt together in a medium bowl. Put the lemon zest the sugar into the bowl of an electric mixer and rub the two together until the sugar is moist and fragrant. Add the oil to the bowl and combine with sugar-lemon zest mixture on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the

I got my first issue of Allrecipes and did I ever have fun.  Is there anyone else who subscribed to the new magazine.  There is a section, this month on savory pies and I wanted to make all five of them.  In the end, I combined two and made a third with a different vegetable. Their choices are Broccoli Cheese Pie, Tangy Tomato Tart, Sweet Onion Pie,  Asparagus Pie and Granny's Italian Zucchini Pie.  Some of the crusts were not traditional which was great for me.  I am always looking for alternatives to avoid flour and crusts with lots of fat. My first masterpiece was a combination of the Broccoli and Tomato.  I used the crust from the broccoli which had cheese in it with tomato for the vegetable. Dilly Tomato Pie with Cheese Crust 3 tomatoes, sliced thin 1 cup shredded Cheddar cheese  (I mistakenly used the wrong measuring cup and ended up with an extra one half cup - it certainly came out beautifully so if the dough does not feel right, add some cheese.) 3/4 cup gluten

This week, is my turn to pick the recipe for our group, Wednesdays with Donna Hay, and I decided to do something different and intriguing.  I chose these wontons, filled with apple and chocolate.   Today is a Jewish fast day and I thought, we would be treated to a nice sweet after the fast. I made these, this afternoon, and could not taste them because of the fast so I just stared.  Eventually, I turned my back and walked away.  The truth is, at that moment, a glass of water would have been more tempting. You can find this recipe online.  I t is an easy recipe, kind of making a sandwich out of two wontons and plopping the filling on.  These are baked and not fried which makes them a lot healthier. Pull up a chair and try one then go on over to the other WWDH cooks ------ Margaret Gaye Kayte , Linked to   Frugal Follies   Foodie Friday     Friday Favorites       Full Plate Thursday   

    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. There are no requirements as to how often you

  Our latest baked treat from the The Home Bakers is a tasty cranberry pecan orange coffee cake which fits right in with my husband's preferences.  Nuts and fruit and coffee cake means it will disappear more quickly than usual. Maria from Box of Stolen Socks . selected the cake, this time, and she did a good job, doing this.   The cake was easy to put together and the fruit made it full bodied and moist.  I did use orange juice in place of the concentrate.  That with some zest and you recapture the orange flavor.  I am sure concentrate would have had a fuller flavor, though. For information about the Home bakers and to see the recipes, each member has baked, go over here.   We are using the book, Coffee Cakes, Simple Sweet and Savory by Lou Siebert Pappas.

I almost forgot, I bought 6 mangoes.  I can't imagine forgetting mangoes considering how much I enjoy them.  Fortunately, I discovered my mangoes, hiding behind something tall and I immediately rescued them. Over the recent years, I have found that you can add mango to almost any dish.  I was planning a sweet potato dish so that became the target for my mango.  These two blend together beautifully and the flavors have a enough of a contrast they were distinct, in this dish. I admit to adding brown sugar and there is no way, the sweet potatoes needed it and I recommend, it be made without the sugar.  My husband immediately commented on how sweet the dish was and it was. Ingredients:   4 sweet potatoes, boiled and cut into chunks 2 mangoes, peeled and cut into chunks 1/2 cup brown sugar (omit) 1 teaspoon cinnamon Method: Preheat oven 350 degrees. Grease a round baking pan with spray cooking oil. Combine brown sugar and cinnamon. Mix together mangoes and sweet

 I can call this a comedy of errors or a tragedy but considering, we ate a delicious pie, we can laugh at a major tribulation.  Yes, it was major.  You clean out my oven and you will agree with me. I was thrilled when I came across this because it had a gluten-free crust so thank you the Local Beet.  I spent a lot of time preparing this although now that I see how it all fits together, I probably can do this in half the time, next time.  The potatoes need to be boiled, the onions and mushrooms fried, the spinach and brussels sprouts microwaved or cooked on the stove.  There was mixing ingredients for the crust and for the filling. I am sure, it sounds busy but not tragic and indeed it was busy and fun.  Everything was going smoothly.  I first baked the crust, then filled it and baked it again.  Still, all is well. The timer went off and I opened the oven and pulled out the rack.  I have no idea how this happened but the rack tilted at about a 45 degree angle and some of the

Time for the Secret Recipe Swap .  I love these reveal days.  So many wonderful recipes are showered upon us. This month, the blog I have cooked from is Sugar Dish Me and Heather is the one that makes the magic on this blog.   Heather describes herself as resident mommy, home cook, baker, and sugar dish maker. She is the mother of two boys who you will find on the blog.  Like most of us, she likes to cook and in my most humble opinion has cooked what I term as interesting dishes.  The photos and choice of ingredients had me salivating.  Selecting a recipe was not easy until I remembered the brussels sprouts in my refrigerator. This is usually what happens to me.  I select a great soup or cake and imagine it on the table and then see I have an overabundance of some vegetable or fruit and the decision is out of my hands.  It usually works out well. This time, it certainly did.  This dish has foods, I adore, broccoli, cauliflower, brussels sprouts and a meat.  Heather used beef and