When our neighbors told us they were heading to Taos for the weekend to pick apples at a family orchard, they asked if we might want a few apples. After a bit of chatting, we came upon a plan: they’d bring home a lot of apples, and I’d turn them all into jelly, applesauce andContinue reading “How To Turn 40 Apples Into Jelly, Pies, and Applesauce”
It’s fresh blueberry season, and the best part of using fresh blueberries in muffins is the wonderful juice released as the blueberries explode under the heat of the oven. Here is a recipe full of flavor but low in fat.
This loaf is rich, moist and dense enough to serve for breakfast, an afternoon snack or even as a dessert topped with whipping cream spiked with a touch of ground ginger and cinnamon. It also easily doubles. If you’re baking for gluten and gluten-free, check the end of the recipe for tips on dividing theContinue reading “Gluten Free Poppyseed Pumpkin Loaf”
What better way to start off the week than a muffin chock full of potassium, vitamin C and a whole lot of yummy! These gluten-free banana muffins are light, moist and quite delicious. Banana Applesauce Muffins 4 Tbsp. unsalted butter 1/3 cup granulated sugar 1/2 cup unsweetened apple sauce 1 large over-ripe banana, lightly mashedContinue reading “Moist Gluten-free Banana Applesauce Muffins A Perfect Start To The Day”
If you’re like me, the recipes on the back of gluten-free baking mixes make far too much for one meal. And, seriously, who likes leftover pancakes – especially gluten-free ones? Here’s a quick idea for breakfast that only serves up two pancakes. The yogurt creates a wonderful sourdough flavor and replaces the need for anContinue reading “Yogurt Pancakes for One”