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Spiced Pumpkin Bread (Gluten Free and Dairy Free)

Perfect bread for the Season!  Pack in lunch boxes or serve as an after-school snack.

Ingredients:

2 cups flour

5 teaspoons pumpkin pie spice

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup pumpkin

1 cup brown sugar

1/2 cup apple juice

2 large eggs

2 Tablespoons vegetable oil

1 teaspoon vanilla

 

Directions:

1.   PREHEAT oven to 350° F.

 2.   SIFT flour, Pumpkin Spice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Apple Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened.  Spoon into lined 9 x 5-inch loaf pan. (Reynolds Wrap Non-Stick foil)

 3.   BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Take out of pan and cool with foil still on bread for 10 minutes; remove to wire rack to cool completely. 

 

Related Articles

Pumpkin and spice and everything nice.

Chocolate chip pumpkin bread

For the Love of Pumpkins

Pumpkin Palooza

 

 

 

Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

 

 

 

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Grandmother’s Raspberry Walnut Muffins Gluten-Free, Dairy-Free

Makes 12 muffins

 

INGREDIENTS:

1 cup raspberries, cleaned and halved

1 cup Gluten Free All Purpose Baking Flour

1 Cup almond meal/flour

1/2 cup sugar

4 teaspoons baking powder

1/4 teaspoon salt

1 large egg

3/4 cup coconut milk  plus 2 Tablespoons

1/4 cup melted butter

1/2 cup walnuts, chopped

 

DIRECTIONS:

1.  Heat oven to 400.   Line a 12-muffin pan with paper muffin cups.

 

2.  Rinse and drain raspberries. In a mixing bowl, combine the flour, sugar, baking powder, and salt.

In another smaller bowl, whisk egg with the milk. Add the egg and milk mixture to the dry mixture along with the melted butter. Mix lightly to combine, just until ingredients are moistened. The batter will be somewhat lumpy.  Sprinkle raspberries and walnuts over the batter and gently fold into the batter. Spoon into the prepared muffin pans.

3.  Bake for 18 to 21 minutes, until a cake tester or pick comes out clean when inserted into the center of a muffin.  Enjoy!

 

Related Articles

Gluten Free Snickerdoodle Cookies

Four Seasons Chicago

Paleo/Gluten Free Banana Bread

Gluten Free Fudge Brownies

 

 

 

©Jamie Nowinski 9/10/2012
©Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 

Strawberry Banana Trifle

Posted on

I just love Jennirific’s recipes. I had to repost this one, for sure! Enjoy! 🙂

 
 
 
 
Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

Jennirific

Dessert is a favorite word in my vocabulary!  Cakes, cookies, tarts, pies, puddings; they all have a special place near and dear to me.  Baking is the first culinary adventure I embarked on, while standing on a chair in my mother’s kitchen stirring pudding to make pies.  After some time, I graduated to cookies and my hunger for knowledge kept me testing out more and more recipes for sweet treats.  Baking is common tradition shared in families, and mine is no different.  The most fabulous pound cake ever is made into lambs every Easter by my godmother and covered with a unique cream cheese like frosting.  She bakes, then freezes the cakes; which I think contributes to their dense, silky texture. The recipe is not mine to share, and even with it my results have never achieved lamb cake status.  Some recipes are all about the method.  I have included the Joy of Cooking pound cake recipe; which is very…

View original post 330 more words

Goose Bites

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A co-worker was kind enough to share this recipe.   I am not sure where the recipe originated, but it is a favorite.

 Servings: 20                                                                                         Preparation Time: 20 minutes

Serving Ideas: Keep in a covered container.  Makes a great Christmas gift.

Categories: Cookies, Bars & Candies

INGREDIENTS:

2 sticks butter

1 cup sugar

1 sleeve saltine  crackers

1 bag chocolate chips

DIRECTIONS:

 1. Heat oven to 350.

 2. Boil butter and sugar about 3-5 minutes

 3. Line cookie sheet with foil and lay out crackers.

 4. Pour sugar mixture over crackers and bake for 10 minutes.  Don’t let it burn.

 5. Remove and cover with chocolate chips

 6. Spread after 2 minutes

 7. Refrigerate to cool

 8. Break into bite size pieces.

Serving Ideas: Keep in a covered container. Makes a great Christmas gift.

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 
 

Grandmother’s Chocolate, Chocolate Chip Muffins

Posted on

Yummy chocolate goodness to please every chocolate lover.

Categories: Desserts, Pies, & Cakes

Yield: 12 muffins

INGREDIENTS:

 2 cups flour, all-purpose

2 teaspoons Baking powder

1/2 teaspoon Baking soda

1 square Baker’s chocolate, melted

3/4 cup sugar

3/4 cup semisweet chocolate chips

1 cup Almond Milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

12 paper muffin cups

DIRECTIONS:

1.  Pre-heat oven to 400 degrees.

2.  In a large bowl, add all dry ingredients.

3.  Melt baking chocolate in the microwave for 45 seconds.  Add to dry mix.

4.  Add all liquid ingredients and stir. Leave the batter lumpy.  Add the chocolate chips. Spoon into muffin cups and fill the cups ¾ the way up. Sprinkle some extra chocolate chips on the top.

5.  Bake for 20 minutes. Cool on a wire rack.

Notes: Add some chocolate chips to the top of the batter before baking for extra chocolate goodness.

Source: Recipes from the Vault

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 
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