Breads & Muffins
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
Hamburger Buns, Bread Sticks, Cinnamon Rolls
Shortening in Mixer bowl. Add scalded milk, stir
until shortening is melted.
oven to 375°
If using Instant
yeast. Shape, let raise until almost doubled
Rolls - shape to size by scoop or hand on
parchment or greased pan
C Brown Sugar
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.
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.
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.
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
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!
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
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 !!!!
1 c Butter Beat butter and sugar
2 c Sugar together until smooth
3 Eggs then add eggs and vanilla, mix well
2 Cups Water
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
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.
1/2 Cup Meisters All Purpose Flour
Mix all ingredients
together and press into a 9" pie pan or
1 ¾ Cups Meister’s Gluten Free All Purpose Flour (sift into Cup!)
½ tsp. Salt
½ Cup Crisco or Cold Butter (We think Crisco works better)
3 to 4 Tbsp. Cold Water
2 Tbsp. Beaten Egg
1 ½ tsp. Cider Vinegar
Mix flour and salt together in a medium sized bowl. Cut Crisco or butter into flour. If you use butter, it works best to grate it with a cheese grater before cutting in. Mix the water, egg, and vinegar. Use 3 Tbsp. water to start, then add more if to dry. Use a fork to toss and stir until moistened. Shape into 2 balls and flatten into a disc. Flour the counter lightly, and evenly. Using a floured rolling pin sock (this works best), Roll the dough out half way, then lift off of the counter with a small cookie sheet. Dust counter again, and roll dough to 9”. Starting on one side, roll dough onto the rolling pin. Roll the dough into the pie pan, and gently press to fit. Trim and crimp top edge for a fancy look. For a no bake pie, prick bottom and sides of crust evenly with a fork. For a fill and bake pie, a top or lattice is optional. You may have to cover edges ½ way through baking to keep from over browning.
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 teaspoon vanilla extract
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.
TIME: Prep: 15 min. + chilling
Crust: Use your favorite crust recipe or can use our Meister Crust Recipe.
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.
2 ½ Cups Meister’s Gluten Free All Purpose Flour
2 Tbsp. Sugar
1 ½ tsp. Salt
1 Tbsp. Instant Yeast
½ tsp. Pizza Seasoning (optional)
Mix all Dry ingredients together.
1 Cup + 2 Tbsp. Cool Water
2 Tbsp. Olive Oil
1 tsp. Cider Vinegar
1 Egg White
Add all ingredients together in a food processor or mix together with a mixer.
Remove dough to a greased pan of choice. Wet hands frequently with water and press dough to size. Let rise 20 to 30 Minutes. Pre-heat oven to 400°. Pre-bake crust for 10 minutes. Remove and fill with toppings of your choice. Bake for 18-22 minutes in the center of your oven. For the best pizza crust, we recommend to bake it on a pizza stone.
Meister's Gluten-Free Pancakes
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.
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.
2 1/2 C. Meister's Gluten Free All Purpose Flour
1 1/2 C. Brown Sugar
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.
1/2 Cup Sugar 1 1/2 Tbsp. Butter
Cut butter in sugar and sprinkle lightly over loaf before baking
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!
1/3 cup shortening (mom used 1/4 cup butter crisco + 1 tablespoon Oil)
1/2 cup sugar
1 1/2 cups Meister’s Gluten Free Mixtures all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk (can add 1 tablespoon extra if too thick)
In a large bowl, cream shortening and sugar. Beat in egg.
Combine flour, baking powder, salt and nutmeg. Add to creamed mixture
alternately with milk (batter will be stiff).
Fill greased miniature muffin cups two-thirds full. Bake at 350° for 12-13 minutes or until a toothpick comes out clean. Combine sugar and cinnamon. Remove puffs from pans, immediately roll in butter, then in cinnamon sugar. Serve warm. (or in our case cold).
They were still awesome!!
Yield: 2-1/2 dozen.
Editor’s Note: Twelve regular-size muffin cups
may be used; bake for 20-25 minutes.