Who doesn’t love the tang of a cranberry muffin? We’ve studded it with almond paste, a great complement to the tartness of the berries. This muffin batter keeps for two days in the refrigerator. Bake small batches in individual muffins cups – we used those made out of silicone – and enjoy fresh, warm muffins for breakfast throughout a long weekend.
Here’s the recipe for Cranberry Almond Streusel Muffins.
Gluten-Free Hermit Cookies
We have been enjoying the challenge of developing gluten-free recipes for professional bakers who use American Almond’s nut flours. Chewy molasses-type cookies work well in gluten free versions. Here we’ve combined blanched almond flour, which absorbs some of the moisture and binds the batter, to enhance a multigrain formula for Gluten Free Hermits.
Here are a few tips when working with this recipe. Let the batter sit for 15 minutes before you scoop and portion the batter onto the baking sheets. This time allows the buckwheat, millte and almond flour to absorb the liquid in the recipe. We oike to use a cookie or ice cream scoop to make the cookies uniform in size. Resist the temptation to overbake these cookies. Gluten-free baked goods can be fragile and crumbly. Simply let the cookies cool completely before removing them from the baking sheet. Keeping the moiture in the cookies is the secret to preserving their shelf life. Make sure they are packed in a tightly covered container. Pack the cookies in layers separated by waxed or parchment paper to keep them from sticking together. You can freeze these hermits and then take out as many as you want to eat at a time. At room temperature, eat the cookies withint 3 or 4 days.
Do you share our sense of accomplishment after a season of baking for the holidays? Sure it’s work but delicious fun and always appreciated.
It is never to early to think about the baking schedule. So in the spirit of the baking season, here’s a baking supply checklist from the blog Simple Bites.
Do you have any tipe for staying calm and organized during the holidays? Share them with us!
Add nutritious whole grains to your diet with this fluffy loaf, fragrant with cinnamon. We’ve taken bread flour and enriched it with some whole wheat (stone ground preferred) and omega-3 rich flax seeds. A plump layer of Cinnamon Schmear™ Filling makes an attractive swirl after the loaf is sliced. Serve toasted to release its aroma.
Cinnamon Swirl Wheat Loaf
Here’s the recipe for Cinnamon Swirl Wheat Loaf.
We conceived of these lekvar and cream cheese-filled cookies as something for Rosh Hashanah to bring a sweet start to the Jewish New Year. But they will be just as welcome at a tailgate party or on an autumn picnic. Serve them with a cup of strong tea or even a glass of Sherry for dessert. (Try this recipe with any of our Schmears™ or our Poppy Seed Filling.)
Dried Plum, Cream Cheese and Walnut Tassies
A tassie is a small tart tin, like a mini cup cake pan with sloped sides. Popular in British cooking, tassie pans are ideal for jam tartlets such as Bakewell Tarts or Swedish almond Mazarins. You can find these pans at specialty stores but mini muffin tins work just as well.
Here’s the recipe for Dried Plum, Cream Cheese and Walnut Tassies.