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Creative Cooking Recipes!

Irish Soda Bread Recipe

Ingredients

4 cups all-purpose flour

1 tsp. baking soda

1 1/4 cups buttermilk

4 tbs. sugar

1/2 tsp. salt

1 tbs. baking powder

1/2 cup margarine, softened

1 egg

1/4 cup butter, melted

1/4 cup buttermilk

Directions

1. Preheat oven to 375ºF and grease a large baking sheet.

2. Mix the flour, sugar, baking soda, baking powder, salt and margarine together in a bowl. Stir in 1 cup of buttermilk and the egg.

3. Spread the dough onto lightly floured surface and knead slightly.

4. Form the dough into a round shape and place on the baking sheet.

5. Combine the melted butter and cup of buttermilk into a bowl. Spread this mixture onto the dough with a brush.

6. Cut an X shape into the top of the dough with a knife.

7. Periodically brush the baking loaf with the butter mixture while it is baking.

8. Bake for 45-50 minutes or until a toothpick pushed into the bread comes out clean.

 

Happy Valentines Day with Something Sweet

Cherry Chocolate Chip Granola Bars

You can vary the add-ins to your taste, swapping 2 cups of any combination of chopped dried fruit, nuts and/or seeds for the chocolate, cherries and coconut. Yield: 24 bars

 

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1 cup crispy brown rice cereal
  • 1 cup chopped dried cherries (1/4 inch)
  • ⅓ cup unsalted almonds, toasted and chopped
  • ⅓ cup mini chocolate chips or dark chocolate chips
  • ⅓ cup unsweetened shredded coconut
  • ¼ teaspoon salt
  • ⅔ cup brown rice syrup or light corn syrup
  • ½ cup almond butter
  • 1 teaspoon vanilla extract

 

Directions

  1. Preheat oven to 325 degrees F. Line a 9-by-13-inch baking pan with parchment paper, leaving extra parchment hanging over two sides. Lightly coat the parchment with cooking spray. If you don’t have parchment paper, you can aluminum foil.
  2. Combine oats, rice cereal, cherries, almonds, chocolate chips, coconut and salt in a large mixing bowl.
  3. Combine rice syrup (or corn syrup), almond butter and vanilla extract in a microwave-safe bowl. Microwave for 30 seconds (or heat in a saucepan over medium heat for 1 minute). Add to the dry ingredients and stir until evenly combined. Transfer to the prepared pan and firmly press into the pan with the back of a spatula.
  4. For chewier bars, bake until barely starting to color around the edge and still soft in the middle, 20 to 25 minutes. For crunchier bars, bake until golden brown around the edge and somewhat firm in the middle, 30 to 35 minutes. (Both will still be soft when warm and firm up as they cool.)
  5. Let cool in the pan for 10 minutes, then using the parchment to help you, lift out of the pan onto a cutting board (it will still be soft). Cut into 24 bars, then let cool completely without separating the bars, about 30 minutes more. Once cool, separate into bars.

 

Winter Recipes 2024 

Oatmeal Pancakes With Cinnamon Apples

Serves 4.  Nutrition: 260 calories, 6 g fat (2.5 g saturated), 19 g sugar

Ingredients:

  • 1 1⁄2 cups buttermilk
  • 3⁄4 cup instant rolled oats
  • 3⁄4 cup whole wheat flour (or replace with gluten free flour of choice)
  • 2 Tbsp milk (or replace with non-dairy milk substitute of choice)
  • 1 Tbsp melted butter
  • 1 1⁄2 tsp baking powder
  • 1⁄2 tsp baking soda
  • Pinch of cinnamon (plus 1⁄8 tsp for the apples)
  • Pinch of nutmeg
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 1⁄2 cup apple juice
  • 2 Tbsp brown sugar (or replace with calorie free substitute)
  • Butter or cooking spray
  • Confectioners' sugar (optional)

 Instructions:

  1. In a large mixing bowl, combine the buttermilk, oats, flour, milk, butter, baking powder, baking soda, pinch of cinnamon, and nutmeg. Stir to gently combine, then set aside to rest for a few minutes.
  2. Combine the apple, apple juice, brown sugar, and remaining 1⁄8 teaspoon cinnamon in a small saucepan and bring to a simmer. Cook until the apple has softened and the liquid has thickened.
  3. Preheat the oven to 200°F. Heat a large nonstick or cast-iron skillet over medium heat. Adding a bit of butter or cooking spray before each round, scoop 1⁄4-cup portions of batter into the skillet and use a spatula to spread into thin, even circles. Cook until small bubbles form in the top of the batter, 2 to 3 minutes, then flip and cook for another 2 minutes. Keep pancakes warm in the oven while you finish cooking. Serve topped with the warm apples and a bit of confectioners' sugar, if you like.

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Gluten-Free Gingerbread Cookies (No Chill!)

This gluten-free gingerbread recipe is soft, chewy, full of spice, and perfect for the holiday season. The whole family will love making and decorating these festive cookies. This no-chill cookie recipe makes it easy to have your favorite Christmas cookie in minutes rather than hours. Yield: 16 pieces.

 Ingredients:

  • 12 tablespoons butter
  • 1 cup brown sugar (can substitute with a sugar-free version)
  • 1/3 cup molasses
  • 1 egg
  • 2 teaspoons gluten-free vanilla
  • 1 teaspoon ground ginger
  • 1 tablespoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups gluten-free flour (King Arthur GF flour works great)

 Instructions:

  1. Preheat oven to 350°
  2. In a bowl, beat butter and sugar then mix in molasses, egg, and vanilla
  3. In another bowl, combine dry ingredients then gradually add the dry mixture to the creamed mixture
  4. On a white rice or gluten-free starch floured surface, roll the dough out to 1/4 inch thick
  5. Dust your gingerbread cookie cutters with gluten-free flour or starch and cut the cookies into shapes
  6. Using a gluten-free floured or starched metal spatula, gently place the cookies on a silicone mat lined or greased baking sheet at least 1 inch apart
  7. Bake at 350 degrees for 10-12 minutes
  8. Cool and then decorate

 Original recipes at https://www.thisvivaciouslife.com/gluten-free-gingerbread-men/#recipe

Easy Gluten Free Cookie Icing

This easy gluten free cookie icing recipe that makes cookie decorating a breeze.

Yield: 1 cup of icing

Ingredients:

  • 1 cup sifted confectioners’ sugar (can substitute with a sugar-free version)
  • 1/4 teaspoon pure vanilla extract
  • Milk (dairy or nondairy), as needed
  • Liquid food coloring (optional)

Instructions:

  1. Whisk together sugar, vanilla, and milk, adding only 1 tablespoon at time until a spreading consistency is achieved.
  2. Add food coloring, if desired. If the icing becomes too thin, just whisk in more powdered sugar.
  3. Store any leftover icing in a tightly sealed container in the refrigerator until the milk’s expiration date.

 

Healthy Gingerbread Loaf Cake

Yields: 16 pieces

Ingredients

  • 1 ½ cups almond flour
  • 1 ½ cups rolled oats (can use gluten free)
  • 2/3 dark brown sugar, unpacked (or substitute with sugar free alternative)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp salt
  • 2/3 cup unsweetened apple sauce
  • ½ cup almond butter (or nut butter of your choice)
  • 3 large eggs
  • ¼ cup oil
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar

 

Instructions

  1. Preheat the oven to 350°F. Grease a standard size 8x8 or 9x9 inch square pan or line it with parchment paper. Set aside.
  2. Add the dry ingredients (almond flour, oats, brown sugar, baking powder, baking soda, ginger, cloves, and salt) to a bowl and whisk together.
  3. Add the apple sauce, almond butter, eggs, oil, vanilla extract, and apple cider vinegar to your bowl and mix until combined.
  4. Transfer the batter to your prepared pan, and spread it out evenly in the pan.
  5. Bake the cake for 45-55 minutes until set and a toothpick inserted in the center comes out mostly clean. Let the cake cool for at least 30 minutes before slicing. 

 

Note: This cake will keep in a sealed container in the refrigerator for up to 5 days or in the freezer for up to 3 months.