|Blueberry muffins, perfect for Fourth of July!|
|Blueberry muffins, perfect for Fourth of July!|
I woke up this morning with a craving for a scone. Now, I’m not usually a scone lover, they can be a bit dry for me. And couple that with gluten-free flour and you’re sure to get something that resembles crumbling drywall. But, nevertheless I was determined, and hungry. I looked in the cabinet and found GF Bisquick mix…Hmmm. What if…
It worked! What a treat. More like a cross between muffin and scone, it was perfect on a summer morning. I used frozen blueberries that I had frozen just a few months ago when huge, sweet blueberries were in season. If possible, try to use something like this rather than those little, tiny, chewy frozen ones. The rest is ad-libbed…and gutsy but successful. I didn’t have enough Bisquick, so I used about a 1/2 cup of GF yellow cake mix, which seemed to work out great.
|Gluten-free blueberry scone and espresso|
1 1/2 cup GF Bisquick mix
1/2 cup GF yellow cake mix
1 cup plain Greek yogurt
1/2 cup fresh goat cheese
1/4 cup sugar
1/2 tsp salt
1 cup frozen blueberries
2 TBS melted butter
1 tsp sugar
1. Preheat oven to 400 degrees
2. Mix first 6 ingredients together in a bowl.
3. Once it’s all come together, add the blueberries and mix for a moment.
4. Turn out onto a table or board using a bit of the mix to “flour” the table. Knead a few times till mixed thoroughly, but don’t overdo it.
5. Pat out into a flat, round shape about an inch or so high, about 10-12 inches in diameter.
6. Melt butter for about 15 seconds, pour over the top, and spread evenly. Don’t worry if you don’t use it all, you just want a thin layer over the top to brown it up nicely.
7. Sprinkle the sugar evenly over the top of the dough. Depending on how big you’ve made it, you may need a little more.This will give it a lovely brown and crispy top.
8. Slice into 8-10 triangles.
9. Place on baking sheet covered with parchment paper, leaving about an inch between them.
10. Bake 15-20 minutes until golden brown.
Let them cool slightly and serve warm. I haven’t eaten one cold yet, but these are quite yummy. Like a blueberry muffin with a bit of biscuit/scone mixed in. Wonderful with a cup of coffee. (I caught my husband grabbing one and putting cream cheese on it.) Of course, add any fruit you like. I prefer the blueberries, but I’ll try strawberries or even apricots next time. I would also love to try a rosemary/lemon scone soon.
Last night’s book club meeting was at my place. What to make? The book, based in England in the early 1930s, gave me a great idea for dessert. How about a trifle? I’d heard of them, but never had one. First, I don’t eat non-gf cake, and second, it always looked like so much trouble. So, being the clever girl that I am, I made one up for myself.
Wow, it turned out so beautiful and tasted wonderful. This is very unconventional and if anyone out there reading this is the least bit British, I apologize. But don’t scoff too much until you’ve tried it. There were 9 of us eating (and my Daughter) and this giant bowl was empty in 20 minutes! The cake was moist and had a touch of lemon and the meringue cookies gave it a wonderful crunchy sweetness. This is not a diet dish at all, but for a special night it’s worth the effort. It doesn’t take long at all and is quite impressive, not to mention delightful!
1.5 tubs Cool Whip
2 cups strawberries, chopped
1 cup blueberries
1 lemon GF cake (I used Authentic Foods cake mix)
(two eggs, 1/2 cup milk/almond milk, 1/4 olive oil)
4-6 vanilla meringue cookies
1/4 cup sugar or simple syrup
1. Mix berries and sugar in a large bowl, cover and refrigerate.
2. Make lemon cake as directed on the package. Let cool on rack completely and then slice into squares about 1 inch sq.
3. Assemble trifle in a glass bowl in order to show off the layers. Start with a layer of cake, dipping each piece in the syrup from the berries.
4. Next layer is berries (about half the berries)
5. Next layer is cool whip, spread evenly to cover all the berries.
6. Crumble 2-3 meringue cookies over the Cool Whip layer.
7. Repeat the layers of cake (dipped in syrup), berries, Cool Whip and cookies. (Save a little of the fruit for the top)
8. Top with remaining berries.
9. I added a little shaved dark chocolate on top for presentation and taste. I had a dark chocolate bar from Trader Joe’s and just grated it over the top. This is optional, of course.
10. Refrigerate till you need it. I wouldn’t make this any more than about 1.5 hours before eating since the meringues will lose their crunch after some time.
|Caprese with a twist|
Also on the menu, a little twist on the typical Caprese salad. Add a little cantaloupe to the mix. It adds a touch of sweetness to the dish and with the balsamic, it’s a wonderful new taste sensation. This is a photo of the dish before adding the aged balsamic just before serving. Also, add a little salt. Yum!
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