Gluten-Free Vanilla Bean Pancakes

No Need To Deprive Yourself Of Awesome Pancakes!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 15-20 minutes

Ingredients

3 3/4 cups Bisquick GF Pancake Baking Mix

3 cups milk

3 Tbsp vegetable oil

3 Tbsp melted butter

3 eggs

3/4 tsp baking powder

1 tsp vanilla bean paste

1 Tbsp honey

butter for greasing

Toppings

whipped cream

mini marshmallows 

fresh berries

maple syrup

Cooking Tools

Large  mixing bowl

Non stick griddle

Parchment lined sheet pan

Directions

Mix all the ingredients together until batter is smooth, set aside for 30 minutes.  Heat griddle on low heat and grease generously with butter. Ladle about a 1/2 cup of batter onto the heated greased griddle, leaving some room for the batter to spread. The batter is thicker than most pancake batters and you should not have runny batter. Allow bubbles to form in the center and edges to get slightly golden before flipping the pancakes. Cook's Note: GF batter need more time to cook than regular pancakes, so temperature regulation is the key to cook the pancakes through without burning the pancakes. Cook pancakes in batches and place on sheet pan as you cook. Can be placed in a warm oven until serving. Serve with your toppings.

Yields: 12 pancakes

Homemade Cranberry Sauce

Homemade Cranberry Sauce

Fresh Cranberries Is The Key To A Great Sauce!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients 

1 bag fresh cranberries

1 cup low pulp orange juice

1/2 cup golden raisins

3/4 cup orange marmalade

1/2 cup light brown sugar

1 tsp vanilla extract 

1 cinnamon stick

2 star anise 

Cooking Tools

Small sauce pan

Directions

Place add ingredients in a sauce pan on medium heat until a slight boil, reduce heat to low and simmer for about 15 minutes or until cranberries start popping open. Remove from heat and cool to room temperature, then place in an airtight container and chill for several hours, as it chills the sauce will become more like a jam. Remove cinnamon stick and star anise before serving.

Yields: 2 cups

 

Twice Baked Potatoes

Twice Baked Potatoes

Such Versatility, Just Add Your Favorite Toppings!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour 25 minutes +

Ingredients

8 Russet Potatoes + 5 additional potatoes (same size)

1 1/2 sticks of butter

1/2 cup sour cream

1 cup heavy cream

1 tsp garlic powder

1 tsp onion powder 

salt

pepper

Cooking Tools

Sheet tray

Large mixing bowl

Electric hand mixer

Piping bag, large star tip

Directions

Preheat oven to 400 Degrees F. Wash and dry potatoes and pierce with fork a few times around the potatoes. Place potatoes on a baking sheet and bake for 1 hour, depending on the size of the potatoes, just pierce one with a knife in the center to see if it cooked through. Remove from oven and with oven glove on, slice length of potato, scoop inside of potato and place in a large mixing bowl, leave enough of a rim around the potatoes for support. The five additional potatoes are used for additional filling only, to bulk up the amount in each Twice baked potato.  In the mixing bowl with the potatoes, add the rest of the ingredients, with the electric hand mixer, whip on high until smooth, adjust seasoning too taste. Place whipped potatoes in a piping bag and pipe in potatoes in cavity of the potato halves.  Place back on sheet pan and re-bake in oven for 25 minutes at same temperature until golden brown. Add any topping you prefer, like Ex; cheese, bacon, pulled pork, chicken, chives, ground beef.