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Breads & Muffins Desserts Other
Recipes Subscribe to the Meister's Gluten Free Mixtures newsletter Wet
Ingredients: Baking Directions: 1 PREP: Spray Pans Well. Heat Milk, and Oil to 120/130 Degrees 2 MIX: Put Dry ingredients ( One Pouch of Meister Bread Mix) including yeast packet into a medium mixing bowl. Add milk, and oil mixture. Beat with electric mixer until mixed. Add Cider Vinegar and Eggs. Beat until batter is mixed well. Put dough into pan. Round evenly. Works best to wet utensil with water, or use wet hands. Cover with sprayed plastic wrap or a large container and let rise for 20 minutes in a warm place. Preheat oven to 350 degrees when bread is rising. 3 BAKE: Bake for 45 to 50 minutes. Loosely cover with foil after 30 minutes to prevent over browning. Interior temperature should reach 180-190degrees F. When done turn onto cooling rack. Let cool completely before slicing. Use within 48 hours or freeze. May brush top with butter. Bread Machine: Place the ingredients in the bread machine in the order suggested in the machine manual. If your machine does not have a gluten free setting use what ever setting that has a rise time of 20-30 minutes. Just make sure to check internal temperature to make sure it reaches 180-190 degrees. It must reach at least 180 degrees to be fully baked. Meister Raisin Bread
Follow the exact Meister Bread recipe as above, but add
2
Tbsp
Sugar,
more or less if desired
Add
Sugar
and
Cinnamon to dry ingredients * Tip: Raisin Bread will usually take longer to bake. Make sure the internal temperature is 180-190 degrees to ensure that it is baked fully. ENJOY From demo at Strawberry Fields on 4/19/08
Dry
Ingredients Wet
Ingredients
Pre-heat oven to 325 degrees mix all dry ingredients together in a large bowl. Mix all wet ingredients in a medium bowl. Add the wet to the dry ingredients. Mix by hand and not with electric mixer. Stir in nuts. Pour into greased 9x5 loaf pan. Bake at 325 degrees for 80 minutes. Cool. Freezes well. Yield: 1 Loaf Enjoy! 1/3
c
Shortening
Pre-heat oven to 350 degrees. Cream together shortening and egg in med size bowl. Mix all dry ingredients together. Add to creamed mixture alternately with milk. Divide batter into 12 greased muffin cups. Bake at 350 degrees for 12-15 minutes. Makes 12 muffins. Serve warm or re-heat in microwave for 15 seconds. For Topping After Muffins are Baked 1/2
c
Granulated
Sugar
Melt 3 Tbsp Butter in small bowl. Combine sugar and cinnamon together in separate bowl. When muffins are done and you can handle them dip and roll in butter then into cinnamon and sugar mixture. Enjoy
Meister's Gluten-Free Brownies 1 C Butter
(unsalted) Use a
medium glass bowl to melt the butter. Add the sugar to combine return
mixture to microwave hot and not bubbling (110-120 degrees). Stir in
cooking cocoa, salt, vanilla, and baking powder. Whisk in eggs stirring
until smooth then add flour, nuts, and chocolate chips. Stir very well
and spray pan evenly. Bake in a 9 by 13 pan at 350 degrees for 34
minutes. Refrigerate before cutting.
Gluten-Free Pudding Chocolate Chip Cookies
2
1/2
c
Meister's All Purpose Gluten-Free Flour
Pre-heat oven to 375 degrees. Combine dry ingredients in a small bowl. Beat butter, sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 mins, remove to wire rack to cool completely. Enjoy! If you do not like the rich taste of these cookies you could leave out the pudding. Guten Free Pudding Chocolate Chip Bars
Grease a 15 x 10 inch jelly roll pan. (Can also use a round pan or a shaped pan) Prepare dough with above recipe. Spread into a prepared pan. Bake for 20-25 minutes or until golden brown. Cool in pan on wire rack. Enjoy!
From
Taste
of
Home-1997
Combine flour, sugar, and butter; pat into a greased 13 in x 9 in baking pan. Bake at 350 degrees for 20 minutes. Meanwhile, in a bowl, whisk eggs, sugar, flour and lemon juice until frothy; pour over hot crust. Bake at 350 degrees for 20-25 minutes or until light golden brown. Cool on wire rack. Dust with confectioners' sugar. Cut into squares. Yield: 3-4 dozen
Meister's Frosted Pumpkin Bars From demo at Strawberry Fields on 4/19/08
Dry
Ingredients:
Wet
Ingredients:
Pre-heat oven to 350. Mix all wet ingredients together in a large bowl. Mix all dry ingredients together in a medium bowl. Add dry ingredients to wet ingredients and stir well. Pour into a greased 10 or 11 x 15 pan. Bake at 350 degrees for 20 minutes. Frost when cool. Enjoy! Frosting Recipe
3
oz
Softened
Cream Cheese
Mix all ingredients together and spread on cool cake. May sprinkle top with nuts. Refrigerate.
1
Cup
Meister's
All Purpose Gluten-Free Flour
Directions: 1. Preheat oven to 375 degrees F. Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the eggs. Also make sure there is not any yolk it will also deflate the eggs. To measure the flour sift into the cup then sift 3/4 cup of sugar with the flour. Set aside. 2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, add third at a time. Do not over mix. Put batter into the tube pan. 3.
Bake
for
40 to 45 minutes in the preheated oven, until the cake
springs back when touched. Balance the tube pan upside down on the top
of a bottle to prevent decompression while cooling. When cool run a
knife around the edge of the pan and invert onto a plate. Tastes great
plain or top with your favorite topping and ENJOY !!!! Wet Ingredients
1 c
Butter Beat
butter and sugar
2 c
Sugar
together
until
smooth
3 Eggs then add eggs and vanilla, mix well 2tsp. Vanilla ____________________________ 2 Cups Water ____________________________ Dry Ingredients 3 c Meisters All Purpose Flour 1/2 c Cocoa 2tsp. Baking Powder 1tsp. Baking Soda 4tsp. Dry Egg Whites 1/2 c Buttermilk Powder 1/2tsp. Salt Mix all the dry ingredients together, add the creamed mixture alternately with the 2 cups of water, mix well. Spray or grease and dust with granulated sugar, pour into pans of choice. Bake at 350 degrees
For a very yummy cupcake fill with cupcake filling. Use the above recipe Melt 1- 4 oz German Chocolate Bar
in 1/2 cup of water. Decrease the water in the above recipe by 1/2 cup,
also do not add the cocoa powder.
Mix all ingredients together and press
into
a 9" pie pan or SERVINGS: 6-8 CATEGORY: Dessert METHOD: Chill TIME: Prep: 15 min. + chilling
Crust: Use your favorite crust recipe or can use our Meister Crust Recipe.
Ingredients: * 1 package (5.1 ounces) instant vanilla pudding mix * 1-1/2 cups cold milk * 1 carton (8 ounces) frozen whipped topping, thawed, divided 3/4 to 1 cup flaked coconut, toasted, divided Directions: * In a mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill. Yield: 6-8 servings. This recipe can be put in a pie pan or a 9x13 pan
4
TBSP
Meister's
All Purpose Gluten-Free Flour
Melt butter in pan. Combine Meister's All Purpose Gluten-Free Flour and cold milk/water in a jar and shake well. Pour into pan and stir until sauce thickens. Add vegetables, pasta, or meat. Dry
Ingredients:
Wet
Ingredients:
Mix dry ingredients together and then mix wet ingredients together. Add wet ingredients to dry ingredients. Mix well and pour on hot greased griddle or skillet. Makes 15 pancakes.
Cottage Cheese Pancakes Put all ingredients in the blender and blend on high for 1 minute. Pour on hot griddle and enjoy. These pancakes reheat well if you have leftovers. Rhubarb Bread
2 1/2 C. Meister's
Gluten Free All Purpose Flour
1 1/2 C. Brown Sugar 1 Egg 1 tsp. Salt 1 tsp. GF Vanilla Extract 2 C. Chopped Rhubarb 2/3 C. Canola Oil 1 C. Buttermilk 1 tsp. Baking Soda Mix all of the ingredients together and put in 2 greased standard bread pans. Sprinkle lightly with streusel topping. Bake @ 350 Static or 325 Convection for 50-55 minutes. TIP: Make sure it cooks long enough or the center will sink in. Should be medium brown on top, and tooth pick should come out clean. To much streusel topping will also sink in the top. Streusel Topping
1/2 Cup Sugar 1 1/2 Tbsp. Butter Cut butter in sugar and sprinkle lightly over loaf before baking Graham Crackers If you like graham cracker, you'll love these homemade ones!! These are better than the store bought ones! Yield: 32 crackers ( 3 1/2 x 2 1/2 inches) 2 C. Meister's Gluten Free All
Purpose Flour
3/4 C. Confectioners Sugar 1 1/2 Tsp. Baking Powder 1/2 tsp. Salt 1 tsp. Cinnamon 1/2 C. Unsalted Butter 2 TBSP Honey 3 TBSP Cold Milk or Milk Substitute Pre- Heat the oven to
325 F. Tear or cut two sheets of parchment paper as large as your
cooking sheets or grease sheets lightly.
In a medium size bowl, whisk together the flour, sugar, baking powder, salt and the cinnamon.With a pastry blender or your fingertips cut the butter into the flour mixture until evenly crumbly. In a seperate bowl, combine the honey and milk stirring until the honey dissolves. Add the milk/honey mix to the dry mix. Toss lightly with a fork until dough comes toghether. Add additional milk if necessary. Turn dough onto a well floured surface, fold it over gently 10-12 times, until smooth. Divide dough in half. Work with half the dough at a time keeping the other half covered. If you are not using parchment paper keep your work surface well floured. Roll one piece of the dough into a rectangle until it reaches about 1/16 inch thick. Trim edges and prick dough evenly with a fork or dough docker. Re-rolling scraps works just fine. Use a pizza cutter to cut the dough into 16 rectangles. If using parchment just lift the paper onto the cookie sheet. If you are not using parchment then lift the crackers up carefully and set them on the cookie sheet. Bake the crackers for 15-20 minutes or until they are medium gold color. If the thin edges get brown before the middle is done, you can cut the edges off and bake the rest until it is done. Remove them from the oven and let cool on the pan for 8 to 10 minutes, or until they are barely warm. Carefully break each cracker along the scored lines and cool completely on cooling rack. Store cracker in air tight container . Tip crushed graham crackers work great for crusts, perfect for cheesecakes and all cream pies!
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