Blueberry Muffins Gluten free 5stars

Instructions

• Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
• In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
• Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
• Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
• Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
• Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.

Instructions

• Preheat oven to 350 degrees F. Spray bottom and sides of a 9" x 5" loaf pan with cooking spray (or grease with butter) and set aside. Rinse blueberries and pat dry as best you can. Toss blueberries in a bowl with 1 tbsp of all-purpose flour until they are all coated evenly. Set aside.
• In a large bowl or the bowl of a stand mixer, cream butter. Add 1 cup granulated sugar and continue to mix. Add eggs, vanilla extract, baking powder, and salt and mix in until mixture is smooth.
• Add the flour and buttermilk in two increments while the mixer is on low speed: add half of the flour (1 cup), and then half of the buttermilk (1/4 cup). Repeat with remaining flour and buttermilk and mix until just combined and there are no large lumps remaining. Fold in blueberries.
• Pour batter into prepared loaf pan. In a medium bowl, add all of the streusel ingredients and mix using a wooden spoon or a whisk so that there are no lumps of brown sugar remaining and the streusel is a semi-moist consistency that can clump easily. Scatter streusel evenly over top of the batter in the loaf pan.
• Bake for 45-50 minutes, or until the top has turned a nice golden brown color and a long, thin tester inserted into the center of the loaf comes out clean. If the top of the bread has browned before the middle is finished baking, place an aluminum foil "tent" over top of the loaf and continue to bake until the middle is done.
• Once done, remove pan from the oven and place the bread still in the pan on a wire rack to cool for at least 10-15 minutes. Use a knife to loosen the edges of the bread and carefully invert to remove to a wire rack to cool completely. Cut into slices once cooled (earlier could cause exceptionally crumbly slices).

Notes

To make buttermilk on the fly, I added 1/2 tbsp white distilled vinegar to 1/2 cup 1% milk and let the mixture sit for 5-10 minutes.

CLASSIC ZUCCHINI BREAD by sheni 5 🌟

HOW TO GRATE ZUCCHINI FOR ZUCCHINI BREAD:

• Do not peel the zucchini before grating, leave the skin on.
• Do not salt, drain out, or squeeze out any of the liquid from the zucchini.
• Use the large grate of a box grater to grate 2 small (or 1 large) zucchini for 1 1/2 cups lightly packed grated zucchini.

HOW TO MAKE THE BEST ZUCCHINI BREAD RECIPE:

• Add grated zucchini, sugar, and brown sugar to a large bowl.
• Add vegetable oil, eggs and vanilla.
• Whisk the wet ingredients together.

• Add flour, baking powder, baking soda, salt, and cinnamon.
• Stir just until combined.
• Pour batter into a loaf pan.
• Bake.
• Refrigerate

Ingredients

• 1 1/2 cups grated zucchini - lightly packed -do not drain liquid
• 1/2 cup granulated sugar. I used monkfruit sugar instead of regular sugar
• 1/2 cup packed light brown sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup vegetable oil -or your preferred cooking oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour gluten free i used Sunrise Mills flour 
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon powder 

Instructions

• Preheat oven to 350 F. Spray a 9x5 inch loaf pan with cooking spray.
• In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
• Add the flour, baking powder, baking soda, salt, and cinnamon. Stir until no dry flour remains, do not over mix.
• Pour the batter into the loaf pan. Bake for 50 to 55 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
• Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
• Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.

Pumpkin Muffins gluten free 5 🌟

Ingredients

Crumb topping:

• 3tbs  granulated sugar
• 1/3 cup brown sugar, packed
• 3/4 teaspoon ground cinnamon
• Pinch of salt
• 3/4 cup all purpose flour gluten free 
• 6 tablespoons unsalted butter, melted

Muffins:

• 1-3/4 cups all purpose flour* gluten free
• 1-1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup canola or vegetable oil
• 1-1/4 cups canned pumpkin puree
• 1 teaspoon vanilla extract
• 1/4 cup apple juice or milk

Cinnamon icing:

• 1/2 cup powdered sugar
• dash of ground cinnamon
• 2+ teaspoons milk

Instructions

For the crumb topping:

• In a medium bowl, combine sugars, cinnamon, salt, and flour. Add the melted butter and stir until combined (I use a fork). Set aside.

For the muffins:

• Preheat oven to 350°F. Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
• In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, vanilla, and milk or juice until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combined, being careful not to over-mix.
• Divide the batter between 12 muffin cups (I use an ice cream scoop). 
• Crumble the topping over the tops of each muffin. Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean. Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.

For the icing:

• Whisk all ingredients until smooth, increasing the milk 1 teaspoon at a time until you reach your desired consistency. Adjust the consistency as necessary by adding more powdered sugar (to thicken) or more milk (to thin). Use a small spoon to drizzle icing over the tops of the cooled muffins.

Banana Bread moist Gluten Free 5 🌟

Ingredients for banana bread

-1/2 cup unsalted butter melted and slightly cooled 

-2/3 cup light brown sugar, lightly packed, make sure it is fresh and soft

-2 large eggs

-2 cups mashed ripped bananas, 3-4 bananas

-2 tsp pure vanilla extract

-1 3/4 cups all purpose flour ( or 1 cup all purpose flour 3/4  cup whole wheat flour) gluten-free 

-1 tsp baking soda level 

-1/4 tsp salt

-1/4 - 1/3 cup brown sugar ( for topping)

Instructions 

Pre heat oven 350F.

In large bowl,  whisk melted butter and 2/3 cup brown sugar until well combined. 

In a separate bowl,  combine the flour,  baking soda and salt.   Add dry ingredients to the wet ingredients,  using a rubber spatula.  Lightly stir the batter until no streaks of flour remain.   Be careful not to over mix.

Grease a 9x9 square baking pan and add the batter to the pan.   Smooth into an even layer.   Sprinkle the top of the batter with 1/4 cup brown sugar.  

Bake for 20-25 minutes,  rotating once during the bake time.   

The bread is done when a toothpick inserted into the center comes out clean.  Place a wire rack to cool.

MUFFINS 

Divide in 12 greased muffin cups 

Bake for 15 minutes for until tooth pick comes out clean. 

Loaf Pan

9x5 adjust bake time to 44-55 minutes .

No Bake Strawberry Cheesecake

Ingredients 

15cm round mold

Rare cheese cake 🎂 

100grams gram cracker biscuits

30 g melted butter

200g cream cheese

90g sour cream

30g sugar

30g milk

6g gelatin

80g strawberry  puree

200ml heavy cream

15g sugar

Strawberry Purree

220g Strawberries 

30g sugar

10g lemon juice

Strawberry Jelly

150g Strawberry puree

35g water

5g gelatin

Lemon jelly

200g water

10g lemon juice

40g sugar

7g gelatin

Strawberries  whole and cut in half

HidamariReceipe

Zucchini Bread go to recipe 5 🌟

Ingredients makes 2 loaf pan 9x5"

• 4 cups grated zucchini skin on
• 4 beaten eggs
• 2 cup vegetable oil
• 1 cups sugar
• 2 cups brown sugar
• 1 t bsp ground cinnamon
• 1 tbsp baking soda level
• 1 tbsp  baking powder level
• 1 tbsp vanilla extract
• 1/2  tsp ground nutmeg optional i like the flavor so I add nutmeg
• 1 tbsp salt
• 6 cups all purpose flour gluten-free 
• 1 cup apple sauce unsweetened 
• 1 cup chopped (pecans or walnuts optional or Sprinkle whole walnuts on top which i did.

Directions

Preheat oven to 350 °F. 

In a large bowl Sieve and combine flour, salt, nutmeg, baking soda, baking powder, cinnamon , brown sugar and sugar. 

In a separate bowl, combine oil, eggs, vanilla  apple sauce and zucchini . Whisk until well combine. 

Mix wet ingredients into dry,  do not over mix.  add nuts(optional) and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, and bake it for 1 hour, or until a tester comes out clean.  In ny conventional oven it took 1 hour and 10 minutes.  After hour hour I turn the bread pans it can cook from both sides evenly.  

cool in pan for 10 minutes. Remove on wire rack to cool completely.  

Alternately, bake in 5 mini loaf pans for about 45 minutes. Or muffins tray. 

Hot and Sour Soup 5 🌟

Hot and Sour Soup 🍲 

1/4 tsp sugar

Green onion chopped

1 tsp grated ginger

2 oz boneless chicken small chopped

1/2 tsp Shaoxing wine

1/2 tsp Dark Soya Sauce

1/4 tsp White pepper powder

4 cups Chicken Stock

Chines Black Vinegar

3 tbsp corn starch

4 oz Bamboo Shoot

2 oz small chopped carrots

8 oz Silken Tofu cubes

4-6 dried black fungus (wood ear mahrooms)

1/4 tsp dark soya sauce 

2 oz cabbage grated or small chopped

For Chicken Corn 🌽 🍲 

Cream of corn

Ajinomoto

Corn starch

Boneless chicken

Black pepper

White pepper

Salt