Breakfast Sausage Muffins

Breakfast Sausage Muffins 

Ingredients:

1/2 C. Breakfast sausage, chopped finely 

2 Slices whole grain toast, diced finely  

1 C. Celery and leaves,  chopped finely 

2 C. Low fat Mayonnaise  

2 Eggs 

1/2 tsp. Salt 

1 1/2 C. All purpose flour 

1/2 C. Granulated sugar 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 tsp. Dry mustard 

1 tsp. Dry ginger 

1 tsp. Celery seed 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan and set aside 

3. Mix together first 5 ingredients in a large bowl and set aside  

4. Blend flour, b. powder, b. soda, salt and spices in a small bowl and combine together well  

5. Add the dry ingredients to the wet mixture and stir in all the flour to make a smooth batter 

6. Drop small amounts of batter into muffin cups and fill 3/4 full 

7. Bake in preheated oven for 20 minutes until lightly browned 

8. Wait 5 minutes and then transfer muffins to a serving plate  

Servings:  12 muffins 

Gluten Free Cornmeal Cookies with Creme Filling

Gluten Free Cornmeal Cookies with Creme Filling 

Ingredients:

1/3 C. Cornmeal 

1 C. Water 

1/4 tsp. Salt 

1 Egg 

1/2 C. Butter 

1 C. Granulated sugar 

4 C. Gluten free flour blend*

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

Creme Fillings:

1/2 C. Pumpkin seed butter 

1 C. Icing sugar 

1/2 C. Milk 

1/2 tsp. Vanilla 

1/2 C. Dark chocolate, grated 

1/2 C. Granulated sugar 

1/4 C. Light cream 

2 Tbsp. Cornstarch 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper. Set aside 

3.  In a small saucepan heat water to boiling and sprinkle salt and cornmeal stirring until nicely thickened. Set aside to cool.  

4.  Mix cooled cornmeal, butter, sugar and egg together in a large mixing bowl blending ingredients all together until nice and creamy smooth

5.  Slowly add flour to creamy mixture and make a stiff dough that can be rolled out. 

6.  Refrigerate dough for a half hour to firm up before rolling on a lightly floured surface 

7.  Cut out rounds of dough with a cookie cutter or lid  and place on baking sheet 2 inches apart 

8.  Bake in oven for 10 minutes or until lightly browned 

9.  Remove from oven and place on a wire rack to cool completely before icing them 

10. When cookies have cooled take a small amount of icing on a teaspoon and swirl around on the bottom half of a cookie and then press together with another half that fits together well.

11.  Place completed sandwich cookies in refrigerator to cool and firm the icing to set properly  

Pumpkin  Filling:

In a small bowl combine pumpkin seed butter, icing sugar and vanilla. Stir ingredients together and make a smooth paste.  Add milk to develop a smooth consistency for spreadable icing on cookies 

Chocolate Filling: 

In a saucepan over medium heat melt grated chocolate and sugar together. Add cornstarch to chocolate mixture and continue to stir until mixture thickens to spreading consistency. Add light cream and refrigerate for a few minutes to allow icing to become firm enough to spread on cookies.  

* Note:  A mixture of rice, potato, and other assorted wheat free grain flours will yield the best results for these cookies.  If xanthan gum is not included in flour allow 1/4 tsp. for cookies 

Servings:  50 single wafers  = 25 sandwich cookies 

Blackberry Chocolate Cake

Blackberry Chocolate Cake 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1 tsp. Baking Soda 

1/2 C. Premium dried cocoa 

1 C. Granulated sugar 

3/4 C. Light cream 

3 Eggs 

1/2 C. Blackberry jam 

Icing:

1 C. Baker's chocolate, grated 

1/2 C. Granulated sugar 

1/4 C. Light cream 

2 Tbsp. Cornstarch 

Directions: 

1.  Preheat oven to 350 degrees Fahrenheit 

2.  Grease and flour a 13" by 9" by 2" rectangular cake pan. Set aside 

3.  Blend flour, b. powder, b. soda, cocoa and granulated sugar together in a small bowl. Set aside 

4.  Mix together in a large bowl light cream, eggs and blackberry jam until light and frothy 

5.  Stir in dry ingredients and blend with a wire whisk until smooth and silky texture forms 

6.  Pour cake batter into pan and bake in preheated oven for 30 minutes until cake has risen 

7.  Remove from oven and allow to cool before putting frosting over cake 

8. Melt chocolate and granulated sugar  in a small saucepan over medium heat until chocolate is nicely melted. Add light cream and stir until icing is nice and smooth. Stir in cornstarch to make a nice consistency for icing cake 

Blackberry Pumpkin Granola Cookies

Blackberry Pumpkin Granola Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Pumpkin Granola 

1/2 C. Blackberry jam 

1/2 C. Medium shredded coconut 

1/2 C. Roasted sunflower seeds 

1/2 C. Walnuts, chopped finely 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

1/2 C. Butter 

2 Eggs 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

3.  Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4.  Measure out granola, coconut, sunflower seeds and walnuts. Put aside 

5.  Mix butter and sugars together to form a nice smooth paste

6.  Add eggs to butter/sugar mixture and beat with an electric mixer on medium speed until smooth and  creamy 

7.  Mix in coconut, sunflower seeds, pumpkin granola and walnuts into the butter/sugar mixture and beat until a smooth dough is formed 

8.  Combine dry ingredients with wet mixture and blend all ingredients until all the flour has been absorbed into the cookie dough 

9.  Drop by teaspoonful onto lined cookie sheet and bake for 10 minutes until lightly browned 

10.  Remove from oven and place on wire rack to cool completely before storing in container 

Servings:  27  cookies 

Applesauce Cranberry Muffins

Applesauce Cranberry Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 tsp. Cinnamon 

1/2 tsp. Dry ginger 

1/2 C. Light cream 

2 Eggs 

1 C. Oat bran 

1 C. Fresh cranberries, chopped in half 

1 C. Applesauce 

1/4 C. Canola oil 

1/2 C. Dark brown sugar 

1/2 C. Granulated sugar 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

3.  Blend flour, b. powder, b. soda, cinnamon and ginger together in a small bowl. Set aside 

4.  Combine cream, eggs, sugars, oil and oat bran together and stir with a wire whisk mixing well 

5.  Slowly stir in dry ingredients and blend until light and creamy. 

6.  Pour small amounts of batter into muffin cups filling 2/3 full 

7.  Bake in preheated oven for approximately 20 minutes or until lightly browned 

8.  Allow to cool before removing from pan to serving plate.  

Servings:   12 muffins 

Prune and Molasses Muffins

Prune and Molasses Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 tsp. Dry ginger 

1/2 C. Granulated sugar 

1 C. Light cream 

2 Eggs 

1/2 C. Fancy Molasses 

1 C. Dried prunes 

1 C. Quick oats 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

3.  Blend flour, b. powder, b. soda, ginger and granulated sugar together in a small bowl. Set aside 

4.  In a large mixing bowl combine cream, eggs, molasses and prunes and mix well. 

5.  Add dry ingredients to wet mixture and combine well mixing until batter is smooth. 

6.  Pour small amounts of batter into greased muffin cups filling 2/3 full. 

7.  Bake in oven for 20 minutes until lightly browned on top 

8.  Remove from oven and wait 5 minutes before taking out of cups and putting on a serving plate. 

Servings:   12 muffins 

Apricot Coated Pineapple Coconut Muffins

Apricot Coated Pineapple Coconut Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 C. Granulated sugar 

1 C. Light cream 

1 Egg 

1 C. Crushed pineapple 

1/2 C. Medium shredded coconut 

12 tsp. apricot jam 

Directions:

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin container. Set aside 

3.  In a large mixing bowl combine light cream, egg, oil, pineapple and coconut. Stir together and combine all ingredients. 

4.  In a small bowl blend flour, b. powder, b. soda and sugar then add to wet mixture stirring well mixing them until a light batter is formed 

5.  Pour small amounts of batter into greased muffin cups and add a scant teaspoon of apricot jam in the middle of each muffin before putting in the oven to bake for 25 minutes. 

6. When done remove from the oven and wait 5 minutes before  removing muffins from the pan. 

Servings:   12 muffins