BIZZY BAKES

I bought my married granddaughter a book by Paula Shoyer which motivated me to take out a copy of another book by Paula, The Kosher Baker.   I remember making her blueberry cake some time ago and decided to make it again, adding apples to the mix. When I checked my blog to see what I had posted, I found I had not posted the recipe, at all so I have a second chance, one which hopefully makes it to print. Apple and Blueberry Cake (adapted to be gluten-free from Kosher Baker) Ingredients: Spray oil 1/3 cup orange juice 4 eggs 3/4 cup oil 1 tablespoon vanilla 1 1/2 cups sugar 2 1/2 cups gluten free flour mixture 1 tablespoon baking powder 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon ginger Blueberry mixture - 3 cups fresh blueberries or a ten ounce bag of frozen blueberries, 1 tablespoon sugar, 1 tablespoon gluten-free flour, 1/4 teaspoon ginger Preheat oven to  375 degrees. Grease and flour a 9 x 13 inch baking pan. Mix t...

I am big, into breakfast for dinner, and in the past month or two, we have had several dinners that would have made good lunches and breakfasts and yes, most of all BRUNCHES. I have not made plain ole pancakes, in a while. I think, the last one was an apple pancake recipe that was ever so good. I had about a cup of fresh blueberries left from a fruit crumble. That is how pancakes become blueberry pancakes. Blueberry Hill Pancakes Ingredients: 1 1/4 cups gluten-free flour 1/2 teaspoon salt 2 teaspoons baking powder 1 tablespoon sugar 1 egg 1 cup milk 1/2 tablespoon oil 1/2 cup fresh blueberries Method: In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the oil and fold in the blueberries. Set aside for 1 hour. Pour 1 tablespoon of oil on a griddle and heat on medium high heat. Drop tablespoons of batter on the hot griddle and cook until golden. Turn pancakes over and brow...

In case, I disappear, I want you to know that I can't access my blog.  There is no login on top and although you can see the blog, I don't know how to get to the dashboard. So what am I doing here?  Accidentally, through some backdoor, I arrived but I am not sure, I can do this again.  I have no idea what I did.  Since, I am here, I want to share this delicious cake with you.  It is my pick for WWDH, Wednesdays with Donna Hay.  I selected it because I know that hubby always wants a new cake, a rather plain one with nothing but nuts or fruit inside.  This fills the bill.   I used frozen blueberries since it is off season.  The recipe was an easy one but I say that every week.  Donna is a realistic chef and makes cooking and baking easy.  Rarely does one of her recipes take more than 30 minutes.  Her recipes are also usually delicious.  We have liked almost everything I have made. ******Please check out our oth...

It is rare to run out of gluten-free treats in our house.  I know, hubby takes something to work, daily so I keep something around, at almost all times.  There is always a first for everything and this was one of only a few firsts for running out.  Oh really, there can only be one first??????  Nah, we make our own rules. Blueberry Buckle Coffee Cake   (adapted) 2 cups gluten-free flour 3/4 cup granulated sugar 1/4 cup oil 3/4 cup Rice Dream 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 egg 2 cups fresh blueberries Method: Heat oven to 375 degrees F. Grease 9-inch round pan or 9-inch square pan. Mix flour, sugar, oil, Rice Dream, baking powder, salt and egg in large bowl. Beat 30 seconds with spoon. Carefully stir in berries. Spread batter in 9-inch pan. Sprinkle with crumb topping. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Drizzle with Glaze and serve warm. 8 servings. Crumb Topping 1/2 cup granulated sugar 1/3 c...

I am having very special company today, my grandson, his wife and their darling son.  Since they are not local, I am not sure what they like to eat so we are having  a barbecue and I made this crisp plus chocolate chip cookies for dessert.  Of course, I didn't have enough blueberries so I added cherries and plums, shades of blues and reds, thus my purple fruit crisp.  I made another crisp, the other day, which I plan to blog in My Sweet and Savory that had the left over fruit in the house and it more of a variety than this one.  It was scrumptious.  Since this one is has not yet been tasted, I can't comment yet. The recipe comes from a book I love, 9 x 13 The Pan That Can .  It is put out by Better Homes and Gardens so I decided to look it up online and sure enough, under BH&G, I found it all printed out for me.   The changes I made was subbing the fruit and using Hazelnut oil in place of butter. Purple Fruit Crisp Makes: 8 servings ...

Grace of Life Can Be Simple chose the recent cake from "Coffee Cakes" by Lou Seibert Pappas. It is the Lemon-Glazed Buttermilk Bundt Cake. We liked this one just as we have enjoyed almost all the cakes from this book. Of course, we are a coffee cake eating family. My cake is gluten-free and I made mini bundt cakes as well as some cuties, below.  I love to make little cakes and hubby pops them down, with ease.  I used powdered sugar in place of the lemon glaze which I am sure is delicious.  Hubby does not like glazes or frosting.  I did throw some blueberries in the batter. The Home Bakers is hosted by Joyce from Kitchen Flavours . We would love it, if you would join us. Just drop a line to Joyce.

Yes, I am behind but I am working on catching up and actually, I am about ready to bake the next cake, a buttermilk bundt cake.  We in The Home Bakers (THB) are using Coffee Cakes by Lou Seibert Pappas.  Since, we are a coffee cake household, this is the perfect book for us.  Except for chocolate which Hubby does not like, the rest of the recipes are just right for him.  This one, Marionberry-Hazelnut Cake is filled with his favorites, not marionberries or hazelnuts though.  What is a marionberry?  I used blueberries and planned to use almonds until I realized, I was out.  I pulled out walnuts instead.  I keep ground flours on hand with a celiac husband.  Nut flours give flavor and are a partial substitute for the all-purpose flour.  I use a gluten-free mixture and the nut flour.  A Great Combo! You can find the recipe here.  My substitutions are as above, walnut flour, gluten free mix, blueberries.  Otherwise, I ...

I meant to post this, last night, but got involved with other "stuff" and time went by and I did not get to it.  My apologies.  I think the holiday is getting in the way of one's normal schedule.  Before, I get busy today, I want this out for you gals and guys.  I think  you will really like this. The original recipe is called Rhubarb Cherry Cobbler , found on page 415 of Baking From My Home to Yours by Dorie Greenspan.  We are not great fans of rhubarb so I subbed in blueberries and apples in place of the rhubarb.  This turned out to be an awesome combination.  The apples came into play when I noted that I did not have an abundance of blueberries and cherries and thinking, it would be all biscuit, I added the apples.  Brilliant move, on my part, if I say so myself.  The three fruits play off of each other beautifully.  The cherries were sour cherries and I was concerned but it did not matter.  There was enough sweetness to...