When Allan started cutting gluten from his diet, a friend from work gave him this recipe. It is good fresh, but we think it tastes better toasted. It works very well for sandwiches also.
A few helpful hints on this bread:
To keep gluten free, but sure to check ingredient labels.
The bread will stick, so use a nonstick bread pan or grease the pan well. If it does stick, let it sit a few minutes before trying to remove from pan.
Do not let the dough rise over the pan, it will “boil over” and make a mess.
Also, be sure to bake the bread long enough. It may sound hollow, but still be sticky inside. A thermometer should read between 208-210 when done.
Let cool before cutting. It does not have to be completely cooled though.
This easy, no knead bread recipe can be varied in many ways. This is one of our favorites.
This recipe does make a huge loaf of bread. If desired, use all unbleached flour or experiment with your favorite ratio of white and wheat. The finished bread freezes well once completely cooled, but if you prefer to make a smaller loaf, see measurements at the end of the recipe.
It has not snowed much this winter, so we have not had much chance to play in the snow. Andrea decided it was the perfect day to make snowball cookies when it started to snow for a short while today.
The original recipe called for 1 1/2 cups finely chopped walnuts (or pecans). We adapted our recipe to use chocolate chips in place of some of the nuts because that is Andrea’s favorite way.
While these are great cookies, they do not stay fresh long. Plan to enjoy them in a day or two, or enjoy them with your favorite hot winter drink.
Cornbread goes with so many meals, but it is especially good with chili! This recipe makes a very small batch, but you can double it and bake in larger pan if desired.
While these are not exactly like the potatoes at my favorite food vendor at the fair, they are inspired by them. Serve them with sausage or grilled beef.
This is a sweet, but not overly sweet shortcake. It makes a great base for strawberries or other favorite berries. While we often use whipped cream with this, vanilla ice cream also works well.
I learned how to make elephant ears in high school cooking class. But I never made them again until after we went to the fair in 2009.
The kids all wanted elephant ears and we were on a tight budget. I told them that we could make elephant ears at home. So we researched recipes and made them.
These are super easy biscuits to make. I often start the dough ahead of time and place it in the refrigerator. Then I pull it out and finish it just before I want to bake the biscuits.
These are our favorite biscuits to serve with gravy.
This is our favorite sugar cookie recipe. It is a flat, crisp cookie that is great for decorating. We usually use lemon extract (or 1/2 tsp lemon peel), but almond extract is good in these cookies also.
