Book of Yum

This morning I was inspired to make muffins with Pamela’s Products Baking & Pancake Mix. I wanted to add some kind of fruit, but I was out of muffins and only had one apple. I combined it with applesauce to create a moist, delicious muffin that would be great spread with almond butter, butter and honey, or even plain. I used muffin tin liners because I hate cleaning muffin tins, but the disadvantage is that the muffins stick to the liner until they cool completely. You can bake them either way- but do bake them, because they are really easy and YUMMY!

One of my favorite hearty gluten-free indulgences is a yummy biscuit, preferably topped with some killer (vegan) gravy. I’ve tried many recipes over the years, and I keep going back to Bette Hagman’s biscuits made with her gluten-free bisquik type recipe. But recently, with a surplus of Pamela’s Baking mix to use up ASAP, I’ve been experimenting with some of the recipes on the Pamela’s Product web page. I made the biscuit recipe on their page to rave reviews for DH, but even though I thoroughly enjoyed every buttery bite, I couldn’t help but feel that they were a bit too rich for me to enjoy as a regular dish. And wouldn’t it be nice to have biscuits regularly with my other southern dishes, like southern fried tofu or slow cooked greens? (Yes! Absolutely!) So I decided to turn things around a bit and instead of using ultra-rich (although trans-fat free) Organic Spectrum shortening for the base of my biscuits, I tried using lowfat cottage cheese, inspired by Naomi’s recent revolutionary croissant recipe- *the original used cottage cheese*. It worked beautifully, and cut the fat AND calories so much I could easily see making these biscuits on a weekly, not a yearly basis. DH gave them a thumbs up of approval, and I was really happy to enjoy them not only for dinner, with gravy, roasted asparagus, and vegetarian refried beans, but for breakfast too. Here’s a biscuit this southern-girl wannabe can really sink her teeth into! The best part is how very FAST this recipe comes together. Dump your ingredients in a bowl, plop them on a pan, stick it in the oven and whalah, almost instant biscuits that are easier to clean up after than muffins. Now that’s what I like to hear. So if you too have a Pamela’s baking mix haunting your cupboard and you’ve just had one too many pancake or waffle recipes this week, why not go Southern with it and whip up a quick batch of biscuits? I promise you won’t be disappointed!