BIZZY BAKES

I love bundt cakes because they make any cake look better. Cherry Almond Bundt Cake (adapted from William Sonoma Kitchen) Ingredients: 2 1/2 cups gluten-free flour mixture 2 teaspoons baking powder 1/2 teaspoons salt 1 1/4 cups cherries 1 cup milk 2 teaspoons  almond extract 1/2  teaspoon  vanilla extract 16 tablespoons oil 2 cups granulated sugar 4 eggs For the glaze: 1/2 cup granulated sugar 1/2 cup cherry juice 1/2 teaspoon almond extract Method: Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350°F. Grease and flour a bundt pan. Sift together the flour, baking powder and salt. Transfer 1 1/2 tablespoons of the flour mixture to a small bowl, add the cherries and toss to coat and set aside. In another small bowl, combine the milk and the almond and vanilla extracts and set aside. In the bowl of an electric mixer  beat the oil and sugar.  Add the eggs one at a time, beating well a...

I am having very special company today, my grandson, his wife and their darling son.  Since they are not local, I am not sure what they like to eat so we are having  a barbecue and I made this crisp plus chocolate chip cookies for dessert.  Of course, I didn't have enough blueberries so I added cherries and plums, shades of blues and reds, thus my purple fruit crisp.  I made another crisp, the other day, which I plan to blog in My Sweet and Savory that had the left over fruit in the house and it more of a variety than this one.  It was scrumptious.  Since this one is has not yet been tasted, I can't comment yet. The recipe comes from a book I love, 9 x 13 The Pan That Can .  It is put out by Better Homes and Gardens so I decided to look it up online and sure enough, under BH&G, I found it all printed out for me.   The changes I made was subbing the fruit and using Hazelnut oil in place of butter. Purple Fruit Crisp Makes: 8 servings ...

The story of my life.  Hubby is out of cake.  Run to kitchen.  Turn on stove.  Find a recipe.  Bake and hope for the best.  Watch results which means ......... **********One Very Happy Husband********** Lemon Tea Bread (adapted from America's Test Kitchen Family Baking Book ) Ingredients: 1 3/4 cups gluten-free flour 1/2 teaspoon baking powder 1/2 teaspoon salt 7/8 cup oil 1 1/4 cups sugar 2 teaspoons grated fresh lemon zest 3 eggs 1/4 cup almond milk 2 teaspoons fresh lemon juice 6 cherries, halved Method: Preheat oven to 350 F. Grease and flour an 8 1/2 by 4 1/2-inch loaf pan. Whisk the flour, baking powder, and salt together in a medium bowl. Put the lemon zest the sugar into the bowl of an electric mixer and rub the two together until the sugar is moist and fragrant. Add the oil to the bowl and combine with sugar-lemon zest mixture on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about...

I meant to post this, last night, but got involved with other "stuff" and time went by and I did not get to it.  My apologies.  I think the holiday is getting in the way of one's normal schedule.  Before, I get busy today, I want this out for you gals and guys.  I think  you will really like this. The original recipe is called Rhubarb Cherry Cobbler , found on page 415 of Baking From My Home to Yours by Dorie Greenspan.  We are not great fans of rhubarb so I subbed in blueberries and apples in place of the rhubarb.  This turned out to be an awesome combination.  The apples came into play when I noted that I did not have an abundance of blueberries and cherries and thinking, it would be all biscuit, I added the apples.  Brilliant move, on my part, if I say so myself.  The three fruits play off of each other beautifully.  The cherries were sour cherries and I was concerned but it did not matter.  There was enough sweetness to...

I am in the middle of a mystery.  This muffin is a result of participating in Taste and Create .  When, I received my partner for this month, I was delighted.  I got Shelby from The Life and Love of Grumpy's Honeybunch.   I have admired Shelby's blogs and her recipes for ages and couldn't wait to get into her blog.  Of course, when I did, I wanted to make everything and we know, that wouldn't work.  After listing several recipes, I realized, I was planning to make muffins for my husband so why not save myself the work of making a decision and take the easy route.  I found this delicious almond breakfast muffin.  I added dried cherries to the batter and made it gluten-free. I knew, I should make it right away so it did not become a last minute pressure, rather than a joyous bake.   I made them, tasted and enjoyed, and typed up the post, in this blog.  Photos in place, I walked away, happy to be so organized. Now, are you wo...