Fresh Apple Cake with Brown Sugar Glaze

Ingredients:

Cake:

1 1/2 C Flour (or All-Purpose Gluten Free flour or Pamela's Bread Mix)

1 C Sugar

1/2 t Baking soda

1/2 t Salt

1/2 t Cinnamon

2 Eggs

1/2 C Oil or Melted Butter

1 t Vanilla

1 1/2 C Finely Chopped Granny Smith Apples, peeled

1/2 C Chopped Pecans (or Walnuts)

Glaze:

1/2 C Packed Brown Sugar

3 T Butter

1/2 t Vanilla

1 T Heavy Cream

Directions:

Preheat oven to 350 degrees. 

Grease an 8-inch round or square pan. 

In a medium bowl, whisk together flour, sugar, baking soda, salt and cinnamon. 

In a large mixing bowl, beat eggs until light colored and foamy. Beat in oil (or butter) and vanilla. 

With a spoon, stir in flour mixture. Stir in apples and pecans (or walnuts). 

Spoon into baking dish. 

Bake for 40-45 minutes or until done in center. 

When cake is finished remove from oven and set pan on wire cooling rack. 

In a medium saucepan over medium heat, stir brown sugar, butter, vanilla and cream for 3-5 minutes. 

Pour glaze over hot cake. 

Cool completely before serving with butter pecan ice cream!

* Adapted from http://lickthebowlgood.blogspot.com/2010/09/caramelly-appley-delicious.html

Bread Pudding

Ingredients:

8-10 Slices of day old bread

2 T Butter, melted

4 Eggs, beaten

2 C Milk (or half and half)

1/2-3/4 C Sugar (or Turbinado sugar)

1 t Cinnamon

1 t Vanilla extract

1/2 C Raisins

Directions:

Preheat oven to 350 degrees. 

Break bread into pieces in 8x8 casserole dish. 

Drizzle melted butter over bread. Sprinkle on raisins. 

In a medium bowl, thoroughly mix eggs, milk, sugar, cinnamon and vanilla. 

Pour over bread and gently press bread down so that it is soaked in liquid. 

Bake for 45 minutes. 

Serve topped with whipped cream for dessert or milk for breakfast!

* Adapted from http://m.allrecipes.com/recipe/7177/bread-pudding-ii/

Buckwheat Crepes

Ingredients:

2 C Buckwheat Flour

2 t Kosher salt

3 1/3 C Water

1 Egg, beaten

Directions:

In a large bowl, combine flour and salt. 

Add water about a cup at a time stirring thoroughly after each addition.  

Mix in egg. 

Refrigerate for 1 hour. 

In a greased medium skillet on low-medium heat pour batter (to about the size of a soft corn tortilla). 

Cook until the crepe looks dry in the middle. Turn and cook a little longer.

Repeat until all crepes are cooked. 

Serve with fruit, honey, nut butters etc. 

Freezes well. 

Yield: About 15 crepes

* Adapted from http://wholenewmom.com/recipes/gluten-free-wraps-buckwheat-galettes-buckwheat-pancakes-vegan/

Whole Wheat Buttermilk Bread

Ingredients:

2 1/2 C Whole Wheat Flour

1 t Baking powder

1 t Baking soda

1 t Salt

1 1/2 C Buttermilk or Plain Milk Kefir

1/4 C Honey or sugar

1 Large Egg, slightly beaten

3 T Light Olive Oil or Melted Unsalted Butter

Directions:

Preheat oven to 375 degrees and grease a 9x5-inch loaf pan. 

In a large bowl, whisk together flour, baking powder, baking soda and salt. 

In a medium bowl, mix together honey, buttermilk, egg and oil. 

Pour wet ingredients over dry ingredients. Gently fold and stir until flour is just incorporated. Do not overmix. 

Spoon the batter into the prepared loaf pan. Spread to give a consistent shape. 

Let stand, covered, in a warm place for twenty minutes. 

Bake in preheated oven 40 minutes or until golden brown. 

Variation: Stir in 1/2 C Raisins or other dried fruits with dry ingredients. 

* Adapted from http://www.wareaglemill.com/recipes/wholewheatbuttermilkquickbread/

Whole-Wheat Molasses Quick Bread

Ingredients:

2 1/2 C Whole Wheat Flour

1/2 C Cornmeal

1 t Salt

1 t Baking soda

1 2/3 C Buttermilk (or Plain Milk Kefir)

1/2 C Molasses

Directions:

Preheat oven to 325 degrees. 

Grease a large loaf pan. 

In a mixing bowl, thoroughly combine flour, cornmeal, salt and baking soda. 

In another bowl, mix molasses into buttermilk (or kefir). 

Add wet ingredients to dry and mix until just combined. 

Scoop/pour into loaf pan. 

Bake until firm and a toothpick inserted in the center comes out clean (about 50-60 minutes). 

Cool on rack for 15 minutes before removing from pan. 

*Adapted from http://www.thatskinnychickcanbake.com/whole-wheat-and-molasses-quick-bread-twelveloaves/