Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
I can't remember how I got hooked on Butternut Squash but it happened a couple of years ago. I use butternut squash instead of sweet potatoes for Thanksgiving...(you'll see) and my mom uses it in a more savory way with or should i say in her bean/curry recipes. I think this is an awesome idea and this bread should taste amazing. i will try this!
1 3/4 cups all-purpose flour (GF flour mix, I prefer BRM 1 to 1 GF flour mix)
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
* BRM = Bob's Red Mill
Preheat oven to 350°F (175°C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
Make it your own... this is the perfect base recipe to play around with, toss in some mini semi sweet chocolate chips, white chocolate, nuts, dried cranberries, etc. Have fun and get creative!
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…