Cinnamon Sugar Doughnut Holes

I'm addicted to sweet treats in the morning. It's always nice to have an option to serve for my husband and GF/DF friends. These doughnut holes bring me back to summer days at the state fair. They were light in texture and so delish. I can't wait to make them again.

Ingredients

1 egg

1/2 cup sugar

1 tablespoon oil

3/8 cup milk and 2 teaspoons vinegar (buttermilk if you aren't DF)

1 3/4 cup GF flour

1 3/4 teaspoon xanthum gum

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

oil for frying

Cinnamon/sugar 

Directions

Beat egg and add sugar, oil, and milk mixture. Mix together. Add the dry ingredients.

Fry in a skillet or deep fryer at 370-380 degrees. Drop a spoonful of batter into the hot oil, about 6 at a time so the oil maintains it's temperature. Fry until brown and cooked all the way through. Once cooked transfer them to a plate covered in paper towels. While they are still warm coat the holes in cinnamon and sugar.

Honey Corn Bread Muffins

A staple sitting along side a bowl of chili or stew, these muffins will not disappoint.  I was not a big fan of corn bread before I started eating gf/df, but something changed and they are quickly becoming one of my favorite bread side dishes. 

I adapted this recipe from Food Network’s, The Neely’s, Honey Corn Bread Muffins.  After reading a handful of reviews and also making the necessary df/gf changes, the following recipe is what I came up with.

Ingredients

1 cup yellow cornmeal
1 cup gf flour blend
1 tablespoon baking powder
1/4 cup granulated sugar
1 teaspoon salt
1 cup almond milk
2 large eggs
4 tablespoons Earth Balance, melted
1/4 cup honey

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Potato Crusted Egg Pie

I made this breakfast dish on Christmas morning and it was delicious! The eggs were so light and fluffy, and the potatoes crisped up to make a great crust. Kristie found this recipe for me in her Cooking for Isiah cookbook, but I changed it up quite a bit.

Ingredients

6 slices bacon
2 Yukon Gold potatoes - sliced
1 bell pepper chopped (I used 1/3 red, 1/3 yellow, 1/3 green for variety)
1/2 cup onion chopped
1 tablespoon olive oil
1 teaspoon paprika
salt and pepper
5 large eggs, separated
1/2 cup almond milk
1 teaspoon yellow mustard

Directions

Preheat over to 350 degrees.

In a medium saute pan, heat the olive oil. Saute the peppers and onion until soft. Set aside.

In a cast iron skillet, cook the bacon until crispy. Remove the bacon, but keep the grease in the pan. Let the bacon cool on paper towels. Once it's cooled, crumble the bacon.

In a medium bowl toss the potatoes with the paprika and 1/2 teaspoon salt. Spread the potatoes on the bottom of the cast iron skillet. Some of the potatoes will overlap. Without stirring, cook the potatoes until crispy on the bottom, about 8 minutes.

Meanwhile, in another medium bowl, beat the egg whites until soft peaks form. In a large bowl whisk together the egg yolks, milk, mustard, bacon, peppers, and onions. Add salt and pepper to taste. Fold in the egg whites. Pour the mixture over the potatoes. Bake until puffed and golden, about 25 minutes. Let stand for 5 mintues before slicing.