Strawberry/Blueberry Scones

Strawberry/Blueberry Scones

Ingredients

2 cups Gluten free Flour  ( I use bob's 1 to 1)
1/4 cup sugar
2 tsp baking powder
1/2 tsp backing soda
1 tsp cinnamon
1/4 cup butter
2 eggs
3/4 cup yogurt
1/2 cup diced strawberry
1/2 cup blueberry

 preheat oven to 350

 Whisk all dry ingredients together in a large bowl. cut butter into the dry ingredients.
Stir in the eggs and yogurt.
Fold in fruits.
Put dough onto a counter and pat into a circle with a thickness about 1 inch.
Cut into 8 pieces.
Place on to cookie sheet (I lined with parchment)
Bake for 15 minutes, til  tops are lightly browned. 

BASIC GLUTEN FREE MUFFINS

This is a very basic recipe for Gluten Free Muffins

3  cups gf flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1  cups sugar
2/3 cup butter
2  eggs
1 1/2  cups buttermilk

In a medium bawl mix Flour, Baking powder, Baking Soda and Salt together.
Beat Sugar and butter in a mixer til fluffy.
Add eggs and vanilla.
Beat until blended.
Alternately beat in flour mixture and buttermilk until it is all blended.

Divide batter equally into muffin cups.
Top with 1 tsp sugar each..(optional)
Bake in preheated oven for 30 minutes.

M&M COOKIES

                                                                                                                                                                                                                                                          

      M&M cookies                                                                                                                                                                                                                                                                    

• 3 cups Gluten Free Please!all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder 
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 1 cups (about 12 ounces)M&M
•                                                                 
•   Preheat oven to 350 degrees. In a small bowl, whisk together the GFP!flour, baking powder and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. add  vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the M&M.
  
• Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  
•  Bake until cookies are golden around the edges, but still soft in the center, 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.  
  
                                                                                                         Enjoy

Gluten Free Pecan Pie

So today I made a Gluten Free Pecan Pie for Jim.
He has not have a pecan pie for over a year!
the last time was when Sandy (Chris's mom) made it for Thanksgiving.
And I have not bake one for atleast 4 years.
I was in the living room when I heard this:  OH... OH...
I'm like, WHAT! what's wrong???/
Jim: this is good this pecan pie is good!!!!
YEA>>>>
preheat oven to 350 degrees

INGREDIENTS:

1 (9 inch) unbaked gluten free pie crust

1/4 cup (or 1/2 stick) butter,melted

3 eggs, beaten

1 cup dark corn syrup

1 cup white sugar

1 teaspoon gf vanilla

mix vanilla,sugar

3 beaten eggs

and 1 cup dark corn syrup
mix well

line buttom of pie crust with pecans

pour mixture over the pecan lined pie shell

put in preheated oven
and bake for 1 hour
or until knife inserted comed out cleam

Allow to cool

sliced and serve with or without whipcream!

yummy