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
1 cup white sugar (raw sugar)
1 Tbsp cinnamon
1-2 sticks melted butter or margarine (smart balance or similar)
1 cup packed brown sugar
1 1/2 sticks butter or margarine (3/4 cup) (smart balance or similar)
Raisins or nuts, optional (2 c)
Preheat oven to 350 degrees F and heavily grease or butter a 9-10 inch tube pan.
Mix pancake and biscuit mix, water or milk, and optional eggs in a mixing bowl for about 30 seconds, or until a sticky dough is formed. Allow to sit while you mix white sugar and cinnamon in a medium sized bowl.
Take the biscuit dough dip a tablespoon into melted butter or margarine. Drop bread globs by tablespoons or cookie scoops into the butter, and then into the cinnamon sugar mixture, shaking to coat all surfaces.
Working quickly and gently, Arrange pieces in the bottom of the greased pan. Sprinkle with a very light layer of the cinnamon sugar mixture. Continue layering until all the biscuit globs are coated and in the pan. If you are using raisins or nuts, you may place them among the biscuit globs as you are layering.
In a small saucepan, melt the butter or margarine with brown sugar over medium heat. Bring to a boil, and boil for 1 minute. Immediately pour over the layered biscuit globs.
Immediately place in the oven and bake for 30 minutes. Let bread cool in pan for 10 minutes, then turn out onto a large plate or platter with a lip. Pull apart and enjoy!
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…