 |
|
   |
Breads & Muffins Meister's Banana Bread Desserts Other
Recipes Subscribe to the Meister's Gluten Free Mixtures newsletter
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
1 C Brown
Sugar Mix brown
sugar, butter, flour, cinnamon, and cloves
together. Add soda with water and mix to
prepared mix. Mix in applesauce and raisins.
Bake @ 350° in a preheated
oven and in a greased 9x13 pan
for 25-30 minutes. Butterscotch
Frosting 1C. Brown
Sugar Combine in
sauce pan, bring to a boil stirring constantly.
Add milk, boil for 3 minutes stirring
constantly. Add powdered sugar and take off of
heat and continue to stir until thick. Pour over
cake while hot. Cool until stiff. Enjoy! 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
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 Iced Pumpkin Cookies
2 1/2 cups Meisters all-purpose flour
1½ teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract Glaze 2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract Preheat oven to 350 degrees F . Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. 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 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!
|
| |
|
