Breads: savory and otherwise
Nothing says "home" more than the smell of fresh baked bread. I remember coming home from school to the smell of grandma's banana bread wafting through the house. Fighting over the end piece and grandma saving one end for grandpa, because that was his favorite piece. This section is dedicated to that glorious smell of fresh baked bread. Happy baking!
Sun dried Tomato and Herb Bread
This recipe was new to me. I have had it in my recipe book for many years, but either forgot it was there or didn't have the ingredients to make the recipe. When I was designing a theme for a Christmas party, I choose to include this bread in the chartreuse trays. I made mini loaves for convenience and they turned out delicious. Once again complimenting the party's theme to a tea.
You will need:
2 cups gluten free all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded Parmesan cheese
1/4 cup sun dried tomatoes, chopped
1 tsp herb d'Provence
1 cup almond milk
1 egg, beaten
1/4 cup olive oil
Directions:
-->Preheat oven to 375*, grease a loaf pan and line bottom with parchment paper
-->Shift flour with baking powder into a large mixing bowl.
-->Combine milk, oil, egg, salt and pepper with flour. Gently fold in cheese, sun dried tomatoes and herb d'Provence.
-->Pour into prepared loaf pan.
-->Bake for 30-40 minutes, until a knife inserted comes out clean.
Happy Baking!
_______________________________________________________________________________
Cheesey Biscuits
I received this recipe from a coworker one year for Christmas. These light, buttery tea biscuits are a southern specialty. Served with tea, luncheons, and at snack time. This past year, I made them for a Christmas party with chartreuse trays. They complimented the party's theme perfectly.
You will need:
2 1/2 cups gluten free all purpose flour
1/2 lb sharp cheddar cheese, shredded
1/8 tsp cayenne pepper or Texas Pete hot sauce
1 cup butter, soften
dash of salt
Directions:
-->Preheat oven to 325*, line cookie sheets with parchment paper
-->Mix all ingredients in large mixing bowl
-->Form into small balls and drop onto cookie sheets
-->Bake for 12-15 minutes
-->Cool on wire rack
Happy Baking!
_________________________________________________________ Banana Oat Walnut Bread
This recipe is my Grandmother Bramblett's recipe. Before she got sick, she was able to write down a few of her recipes and gave them to my mother, uncles and myself. Like most of the older generation, my grandmother knew her recipes by heart, never following something written down. These recipes were passed down through the generations by word of mouth, so when grandma decided to write hers down, she forgot a few ingredients.
I did not come to this realization until after I made the recipe a few times. There was always something missing. It was either too dry, or not enough of something....so, I started to experiment and added a few of my own touches to it.
My husband and I don't have children, but my best friend does. One fall, I sent her a couple of mini loaves, one of which was this recipe. Her boys are picky eaters, but they devoured this bread and requested it multiple times. My heart is so happy to have passed down a recipe that is beloved by myself and now the next generation. This post is for you, Grandma Sue.
You will need:
1/2 cup melted butter
1 cup granulated sugar
2 eggs
3-4 very ripe spotted bananas
1 tsp lemon juice
2 Tbsp applesauce
2 cup Gluten free rice flour blend (I use Betty Crocker's)
1 cup Gluten Free oats
3 tsp baking powder
pinch of salt
pinch of cinnamon and nutmeg
1 cup walnuts or pecans
Directions:
-->Preheat oven to 375*, toast walnuts and oats for 10 minutes while the oven is preheating.
-->Mash bananas with apple sauce and lemon juice. Add sugar, eggs, and melted butter.
-->Sift together flour, baking powder and salt; slowly add to the banana mixture. Fold in 1/2 of roasted oats and walnuts.
-->Transfer into a greased and floured loaf pan.
--> Sprinkle remainder of oats and walnuts on top.
Sun dried Tomato and Herb Bread
This recipe was new to me. I have had it in my recipe book for many years, but either forgot it was there or didn't have the ingredients to make the recipe. When I was designing a theme for a Christmas party, I choose to include this bread in the chartreuse trays. I made mini loaves for convenience and they turned out delicious. Once again complimenting the party's theme to a tea.
You will need:2 cups gluten free all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded Parmesan cheese
1/4 cup sun dried tomatoes, chopped
1 tsp herb d'Provence
1 cup almond milk
1 egg, beaten
1/4 cup olive oil
Directions:
-->Preheat oven to 375*, grease a loaf pan and line bottom with parchment paper
-->Shift flour with baking powder into a large mixing bowl.
-->Combine milk, oil, egg, salt and pepper with flour. Gently fold in cheese, sun dried tomatoes and herb d'Provence.
-->Pour into prepared loaf pan.
-->Bake for 30-40 minutes, until a knife inserted comes out clean.
Happy Baking!
_______________________________________________________________________________
Cheesey BiscuitsI received this recipe from a coworker one year for Christmas. These light, buttery tea biscuits are a southern specialty. Served with tea, luncheons, and at snack time. This past year, I made them for a Christmas party with chartreuse trays. They complimented the party's theme perfectly.
You will need:
2 1/2 cups gluten free all purpose flour
1/2 lb sharp cheddar cheese, shredded
1/8 tsp cayenne pepper or Texas Pete hot sauce
1 cup butter, soften
dash of salt
Directions:
-->Preheat oven to 325*, line cookie sheets with parchment paper
-->Mix all ingredients in large mixing bowl
-->Form into small balls and drop onto cookie sheets
-->Bake for 12-15 minutes
-->Cool on wire rack
Happy Baking!
_________________________________________________________ Banana Oat Walnut Bread
This recipe is my Grandmother Bramblett's recipe. Before she got sick, she was able to write down a few of her recipes and gave them to my mother, uncles and myself. Like most of the older generation, my grandmother knew her recipes by heart, never following something written down. These recipes were passed down through the generations by word of mouth, so when grandma decided to write hers down, she forgot a few ingredients.
I did not come to this realization until after I made the recipe a few times. There was always something missing. It was either too dry, or not enough of something....so, I started to experiment and added a few of my own touches to it.
My husband and I don't have children, but my best friend does. One fall, I sent her a couple of mini loaves, one of which was this recipe. Her boys are picky eaters, but they devoured this bread and requested it multiple times. My heart is so happy to have passed down a recipe that is beloved by myself and now the next generation. This post is for you, Grandma Sue.
You will need:
1/2 cup melted butter1 cup granulated sugar
2 eggs
3-4 very ripe spotted bananas
1 tsp lemon juice
2 Tbsp applesauce
2 cup Gluten free rice flour blend (I use Betty Crocker's)
1 cup Gluten Free oats
3 tsp baking powder
pinch of salt
pinch of cinnamon and nutmeg
1 cup walnuts or pecans
Directions:
-->Preheat oven to 375*, toast walnuts and oats for 10 minutes while the oven is preheating.
-->Mash bananas with apple sauce and lemon juice. Add sugar, eggs, and melted butter.
-->Sift together flour, baking powder and salt; slowly add to the banana mixture. Fold in 1/2 of roasted oats and walnuts.
-->Transfer into a greased and floured loaf pan.
--> Sprinkle remainder of oats and walnuts on top.
-->Bake for 1 hour and 15 minutes. Bread is done when a knife comes clean when tested through the center of bread.
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