Gluten-Free Bacon Bread (Mastered!), Coconut Pecan Cinnamon Buns, and Cast-Iron Fry Biscuits!

Cast-Iron Fry Bread

This recipe is one of my all-time favorites. Only five ingredients, less than 5 minutes of prep and 12 minutes of baking time, its perfect for last minute company and simple enough to make every day, if desired. I often have a couple of these with coffee in the morning for breakfast. Or if I want to get fancier, I make scrambled eggs and fried potatoes. I also like these way better than dinner rolls to accompany soup.

  • Butter
  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Buttermilk
  1. Preheat oven to 450°.
  2. Place 3 Tbsp of butter in a cast iron pan and place in oven for 2 minutes.
  3. In a measuring cup, place  1 1/2 tsp of baking powder and 1/2 tsp of salt and then fill the rest with all-purpose flour until it equals one cup altogether. Or, you can put 1 cup of all-purpose flour in a bowl and then take out 2 tsp of flour and then add the 1/2 tsp of salt and 1 1/2 tsp of baking powder. Or, you can use 1 cup of self-rising flour (which is exactly what I just described but prepared for you to buy in the store). I make this recipe often enough that I feel the extra cupboard space the little bag of flour takes up is worth the few minutes I save every time I make this recipe.
  4. In a bowl, combine flour (and salt and baking powder) and 1/2 cup of buttermilk. Dust clean and dry counter-top with more all-purpose flour. Turn dough onto flour and knead 4-5 times.
  5. I do this next part with my hands, but I’ll also tell you how you can do this “properly”. I rip off pieces that are relatively the same size and then pat them into little 2″ patties. I call them “rustic-looking”. Or, you can pat the dough out to 1/4″ thickness and cut a biscuit cutter.
  6. Place in the cast-iron in a single layer. Use a fork to turn biscuits over to coat in butter. Bake for 12 minutes.

Coconut Pecan Cinnamon Rolls

I really want to love cinnamon buns. I love cinnamon and I love the icing, but the sugar-addict in me never wanted to eat beyond the top. I find most cinnamon buns are dry and doughy. So I came up with this recipe. This recipe should make a LOT of icing. My logic behind it is this: If we saturate and bake the rolls in a soup of icing, they can’t possibly be dry, right? When you take the rolls out of the pan, there will be a sea of icing left behind. These rolls are gooey and messy, but SO good. Because they are so sweet, I only eat half or a quarter of one at a time, so I swear I’m probably eating less sugar overall than one whole, huge store-bought or bakery roll. Well, except for the fact that I usually eat the leftover icing out of the pan with a spoon…

  • Sugar – Both regular and icing/confectioners
  • Cinnamon
  • Tube of refrigerated breadsticks or cinnamon rolls
  • Butter
  • Vanilla
  • Whipping Cream
  • Milk or orange juice
  • Pecans
  • Can of evaporated milk
  • Egg yolks
  • Sweetened flaked coconut
  1. Preheat oven to 350°. Chop 1 cup of pecans. Bake 2/3 cups of chopped pecans in a single layer in a shallow pan for 8 minutes, stirring halfway through. Cool completely.
  2. Combine 1 Tbsp of sugar and 1/2 tsp of cinnamon in a small bowl. Remove breadstick or cinnamon roll dough from tube. Do not unroll it or take it apart. With a serrated knife, cut into 8 slices if using breadsticks or 10 slices if using cinnamon rolls. [The cinnamon rolls usually come in tubes of five, so cut each in half as if you were cutting open a dinner roll to spread butter.] Dip both sides of each slice in cinnamon-sugar.
  3. Place in a greased baking dish, NOT a baking sheet or else the icing will make a huge mess.
  4. Cook 1/3 can of evaporated milk, 1/2 cup of sugar, 2 lightly beaten egg yolks, and 1/3 cup of butter in pot over medium heat. Stir constantly for 15 minutes.
  5. Remove from heat. Stir in 2/3 cup of coconut, the toasted pecans, and 1 tsp of vanilla. Transfer mixture to bowl. Let stand, stirring occasionally, 45 minutes.
  6. This can be done by hand or with electric mixer. Combine 1 2/3 cup of icing sugar and 2/3 cup of butter. Mix slowly or on low until well blended and then increase spreed and mix for 3 minutes. Add 1/4 tsp of vanilla and 2 tsp of whipping cream and beat for 1 minute more. Add 1/2 tsp of milk (or orange juice) and mix slowly. If needed, add 1/2 tsp more.
  7. Carefully fold the two icing mixes together.
  8. Bake rolls without icing for 15 minutes. Take out of oven, pour icing on top, and sprinkle with remaining 1/3 cup of chopped pecans. Place back in oven to bake for 5 more minutes and then turn off the oven, but leave the rolls in there for the final 5 minutes. This allows the heat to continue baking the rolls without drying out the icing too much.

Gluten-Free Bacon Bread

If you follow me on Facebook, you may have read a status a while back about my failed attempt at this recipe. I was wrong, actually. The bread, though it looked like a pile of mush, tasted delicious. My mistake was not in the ingredients or even in the technique, but in the baking formation. When I make this bread avec gluten, I roll the dough into balls, assemble it in a sort of dome on a baking sheet, and bake it that way. The result is this mound of amazing that is easy to pull apart with ones fingers, which makes it ideal for parties. I tried to do the same thing sans gluten, but since garbanzo flour absorbs liquid differently than wheat flour, it kind of just looked like a pile of barf on my baking sheet. I tried again, but put it in a square baking dish, the one I usually use for Nanaimo bars, and it cooked more evenly resulting in better consistency.

  • Garbanzo Fava Bean Flour
  • Potato Starch
  • Tapioca Starch
  • Xanthan Gum
  • Coconut Palm Sugar
  • Dry Instant Yeast
  • Eggs
  • Canola Oil
  • Apple Cider Vinegar
  • Sea Salt
  • Bacon
  • Olive Oil
  • Mozzarella Cheese
  • Envelope of Ranch Salad Dressing Mix*
  1. Prepare a square baking pan with cooking spray and line with parchment paper. I used a 9″ x 9″.
  2. Whisk together 2 1/4 cups of garbanzo-fava flour, 1/2 cup of potato starch, 1/3 cup of tapioca starch, 2 1/4 tsp of xanthan gum, 1 Tbsp of palm sugar, and a packet of dry instant yeast. Set aside.
  3. In a separate bowl, mix together 1 1/4 cups of warm water, 2 eggs, 1/4 cup of canola oil, and 1 tsp of apple cider vinegar. Mix well. Add dry ingredients (except salt). Stir for about a minute, add 1 1/4 tsp of sea salt, and then mix for a couple minutes more. I use a wooden spoon to stir for this recipe as I feel like its the only thing I have strong enough to handle the thickness of the dough and still mix adequately.
  4. Cover and let rise in a warm place for 30 minutes.
  5. Meanwhile, dice up 12 strips of bacon. Cook them over medium heat in a skillet for 5 minutes. They will seem a little uncooked, but that’s okay because they are going to be finished off while the bread is baking in the oven. Drain on paper towels.
  6. Shred 1 cup worth of mozzarella cheese.
  7. After the 30 minutes has passed for the dough, add 2 Tbsp of olive oil, bacon pieces, cheese, and envelope of ranch salad dressing mix and mix lightly.
  8. Turn batter into prepared baking pan. Cover and let rise in a warm place for another 30 minutes.
  9. Bake at 350° for 30 minutes. Cover with foil. Bake 10 minutes longer. Let cool in pan for 5 minutes. Then turn the pan to the side and scoot bread out a little so the steam can escape, but leave it in the pan. Let cool for another 10 minutes before removing from pan to cool completely. Eat within 3 days. Wrap in plastic and store on counter or in cupboard. Freeze leftovers (if there are any!) to use as yummy gluten-free croutons for future salads.

*Instead of buying an envelope of ranch salad dressing mix, mix together 1 tsp of dried parsley, 3/4 tsp of pepper, 1 tsp of seasoning salt, 1/2 tsp of garlic powder, 1/4 tsp of onion powder, and 1/8 tsp of dried thyme, and use that instead.

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Olive Pinwheel Bread

Tube of refrigerated pizza crust

Olive oil

Rosemary (fresh or dried)

Olives

Egg

Flour

Provolone cheese

  1. Preheat oven to 350°
  2. Chop 1/2 cup worth of olives.
  3. Cut up 1/2 cup of provolone cheese into small chunks.
  4. Unroll pizza dough and place on a lightly floured surface. Brush with 1 Tbsp of olive oil. Sprinkle with rosemary (1 Tbsp minced fresh or 1 tsp of crushed dried), olives, and cheese. Roll up jelly-roll style, starting with a short side. Pinch seam to seal and tuck ends under.
  5. Place seam side down on a greased baking sheet.
  6. Separate egg yolk from egg white.
  7. Brush bread with egg yolk. Bake for 20-25 minutes. Cool before cutting.

***This recipe is especially good with stuffed olives. My favorites to use are ones stuffed with blue cheese, garlic, and jalapenos.***

 

Baked Tomatoes

4 Tomatoesphoto (15)

Salt

Pepper

Brown sugar

Ritz Butter Garlic Crackers

Butter

  1. Preheat oven to 350°.
  2. Cut 4 tomatoes into 1/2″ slices. Arrange in a greased baking dish.
  3. Season with salt and pepper.
  4. Sprinkle 1/2 cup of brown sugar.
  5. Crush 3/4 cup worth of cracker crumbs and crumble over top of tomatoes.
  6. Dot with 4 Tbsp of butter.
  7. Bake for 25-35 minutes.

Cordon Bleu Stromboli – $2.58/serving

Loaf of frozen French or white bread, thawedphoto 2 (8)

Butter

8 oz deli ham

5 oz deli chicken

Swiss cheese

  1. Preheat oven to 350°F
  2. Shred 1/2 cup of Swiss cheese
  3. Knead on a lightly floured surface and roll into a rectangle
  4. Layer ham, cheese, and chicken
  5. Roll into a long log. Pinch the seams and tuck the ends. Place on a greased baking sheet. Cover and let sit for 20 minutes. Bake for 25-30 minutes. Refrigerate leftovers.

Strawberry Glaze Doughnuts

WIN_20140807_153134Sugar

Cinnamon

Tube of refrigerated biscuits

Butter

Strawberry jam

  1. Preheat oven to 375°
  2. Melt 1/4 cup of butter.
  3. Separate biscuits
  4. Combine 1/2 cup of sugar and 1/2 tsp of cinnamon in a small bowl. Dip top and sides of biscuits in butter and then cinnamon-sugar. Place on ungreased baking sheet. With the end of a wooden spoon handle, make a deep and wide indentation in the centre of each biscuit and fill with 1 tsp of strawberry jam.
  5. Bake for 15-18 minutes. Cool for 15 minutes before serving. Jam will be very hot!

Not Your Same Ol’ Spinach, Swiss, and Artichoke – $1.94/serving

photo (7)Unsliced round loaf of sourdough bread

1 lb of Monterey Jack cheese Butter Green onions Poppy seeds

  1. Preheat oven to 350F
  2. Slice 1 lb worth of Monterey Jack cheese.
  3. Melt 1/2 cup of butter.
  4. Chop 1/2 cup of green onions.
  5. Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions, and 1 Tbsp of poppy seeds. Drizzle over the bread.
  6. Wrap in foil. Place on a baking sheet. Bake for 15 minutes. Uncover. Bake 10 minutes longer.

http://youtu.be/aNtiSprvNR4

Breadcrumb Brussels – 68¢/serving

photo1.5 lbs brussels sprouts (or 500g or 6 cups) Salt Butter Breadcrumbs (plain or Italian-seasoned) Italian seasoning (if using plain breadcrumbs) Parmesan cheese

  1. Preheat oven to 325°
  2. Cut an X in the core of each brussels sprout
  3. Put in pot with salted water and cook 8-10 minutes. Drain and place in shallow ungreased baking dish.
  4. Combine 1/4 cup of breadcrumbs, Italian seasoning (if using), 1 Tbsp of melted butter, and 2 Tbsp of grated Parmesan cheese in a bowl.
  5. Drizzle brussels with 2 Tbsp of melted butter.
  6. Sprinkle with breadcrumb mixture.
  7. Cover and bake for 10 minutes.
  8. Uncover and bake for 10 more minutes.

 

 

 

 

Parmesan Breadsticks – 64¢/breadstick

Grated Parmesan cheese

Italian seasoning

White bread dough (Thaw it 24 hours ahead of time if its frozen)

Butter

Pizza sauce

  1. Preheat oven to 400°.
  2. Combine 3/4 cup of grated Parmesan cheese and 1 1/2 tsp of Italian seasoning in a shallow bowl. Set aside. Divide dough into 32 sections. Roll each into a 5″ rope. Twist two pieces together. Moisten ends with water and pinch to seal.
  3. Melt 1/4 cup of butter in a small bowl.
  4. Dip in dough sticks in butter, then in cheese mixture.
  5. Place on a greased baking sheet. Bake for 10-14 minutes. Serve with pizza sauce for dipping.

Green Beans Amandine

photo 1 (6)1 lb green beans (fresh or frozen)

Slivered almonds

Butter

Lemon juice

Seasoning salt

  1. Trim ends off green beans. Cut into 2″ pieces.
  2. Bring beans and 1/2 cup of water to a boil in a saucepan. Reduce heat to medium. Cover and cook for 10-15 minutes. Drain and set aside. Cook 1/4 cup of slivered almonds in 2 Tbsp of butter over low heat in a large skillet. Stir in 1 tsp of lemon juice and 1/4 tsp of seasoning salt. Add beans and heat through.

Grilled Peppers & Zucchini

photo (8)Green pepper

Red pepper

2 zucchini

Butter

Soy sauce

 

 

  1. Julienne peppers and zucchini
  2. Place vegetables on a double layer of foil of aluminum foil. Dot with 1 Tbsp of butter. Drizzle with 2 tsp of soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-15 minutes.