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.

Garlic Rosemary Turkey and then What to Do With the Leftovers (Dinner for Two Week 25)

Breakfast: Croissant or Danish

Lunch: Leftovers + pomegranate, raspberries, apple, grapes

Dinner: Garlic Rosemary Turkey, Pesto Turkey Penne, Mock Lobster with mac n cheese and coleslaw, Pork Roast, rice or potatoes, tomatoes, squash, black salsify

Flourless Honey-Almond Cake

  1. Take 4 eggs out of the fridge 15 minutes before starting recipe or submerge them in lukewarm (not hot) water for 5 minutes.
  2. Preheat oven to 350°F. Coat a pan with cooking spray. Line the bottom with parchment paper and spray the paper.
  3. Toast 1 1/2 cups of whole almonds. Spread on a baking sheet and bake for 7-9 minutes, stirring once.
  4. Process almonds in a food processor or blender until finely ground.
  5. Separate the eggs with the yolks in one bowl and the whites in another.
  6. Beat egg yolks, 1/2 cup honey, 1 tsp of vanilla, 1/2 tsp of baking soda, and 1/2 tsp of salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
  7. Beat egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  8. Bake the cake about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  9. Remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with 2 Tbsp of honey and sprinkle with 1/4 cup of toasted sliced almonds. (To toast sliced almonds, cook in a dry skillet over medium-low heat, stirring constantly for 2-4 minutes.)

Tomato-Mustard Pork Roast

Cut a 3 lb boneless pork roast in half. Place in a slow cooker. Combine 1 can of tomato sauce, 3/4 cup of soy sauce, 1/2 cup of sugar, and 2 tsp of ground mustard. Pour over roast. Cover and cook on low for 8-9 hours. Remove roast to a serving platter and keep warm. Skim fat from pan juices and thicken for gravy.

Mock Lobster

Cut 1 1/2 – 2 lb of partially thawed cod/haddock fillets into 2″ x 2″ pieces. Place in a skillet. Cover with water. Add 1 1/2 tsp of salt, 1 tsp of seafood seasoning and 1 tsp of paprika. Bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Drain.

Cover with cold water. Add 3 Tbsp of vinegar and bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Drain. Serve with melted butter, seafood sauce, macaroni ‘n’ cheese, and coleslaw.

Garlic Rosemary Turkey

Preheat oven to 325 degrees. Cut 6-8 small slits in the skin of a whole 12 lb turkey. Insert 6-8 whole garlic cloves between skin and meat. Cut two lemons in half and squeeze two halves inside the turkey and leave them inside. Squeeze remaining lemon over outside of turkey. Spray the turkey with nonstick cooking spray. Sprinkle with 2 tsp of dried crushed rosemary and 1 tsp of rubbed sage.

Place on a rack in a roasting pan. Bake, uncovered, for 1 hour. Cover and bake 2 1/2 – 3 1/2 hours. Serve with gravy.

Save 2 cups of cooked turkey for the recipe below.

Pesto Penne

Cook 8 oz of penne pasta according to package directions. Meanwhile, whisk together an envelope of pesto sauce mix, 3/4 cup of milk, and 1/4 cup of olive oil, in a large saucepan. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes.

Add 2 cups of cooked cubed turkey (or chicken). Heat through. Drain pasta. Add to the sauce and toss to coat. Sprinkle with Parmesan cheese.

SHOPPING LIST:

Parmesan cheese

Eggs

Croissants (I like chocolate ones best!)

Danishes (I like apple ones best!)

Coleslaw package and dressing

3 tomatoes (try yellow ones for a change)

2 yellow squashes, depending on the season

6 black salsify

6 apples

Grapes

2 lemons

3-6 pomegranates

Raspberries

3 lb boneless pork roast

2 lb whole turkey

1 1/2 – 2 lbs of fresh or frozen cod or haddock fillets

Can of tomato sauce (8 oz)

Penne pasta (8 oz)

Macaroni ‘n’ cheese (like Kraft Dinner)

Envelope of pesto sauce mix

Envelope of gravy mix

Seafood seasoning

Dried rosemary

Rubbed sage

Whole almonds

Semi-sweet chocolate (4 oz)

Coconut sugar

Dried tart cherries

[Also needed: (whole) milk, olive oil, salt, (salted) butter, vinegar, paprika, honey, vanilla, baking soda, sliced almonds, garlic, soy sauce, sugar, ground mustard, cream of tartar]