Gluten Free Sticky Buns

 

Ingredients

4 c Gluten Free Pantry French Bread & Pizza Mix

1 tbsp gluten-free yeast (comes inside the mix)

1/2 tsp salt

2 tbsp sugar

1/4 tsp ascorbic acid or 1 tsp cider vinegar

1/3 c melted butter, cooled

1 1/3 c warm milk (110-115 degrees)

3 eggs

2 tbsp brown sugar

 

Cranberry Filling (Cooled to Room Temperature)

2 c cranberries

1 c light brown sugar, packed

8 tbsp (1 stick) butter

1 tbsp freshly grated orange rind (optional)

Directions

Cranberry Filling

1. Place all ingredients in a large saucepan and simmer over medium heat for 10-15 minutes or until slightly thickened.

2. Remove from pan and chill until ready to use

 

Buns

1. In the order recommended by your bread machine, add dry mix, liquids, and yeast.

2. Set machine to “dough” setting and press “start.”

3. When the cycle has finished kneading the dough, remove the pan from the bread machine.

4. Stir the mixture to deflate and cover the top of the pan with plastic wrap. Refrigerate overnight.*

5. The next day, remove the pan from the refrigerator.

6. Dust a counter top or a large cutting board with rice flour.

7. Tip dough onto prepared surface and knead lightly until smooth.

8. Set dough between two sheets of oiled plastic wrap and roll into a rectangle about 18 x 12-inches.

9. Spread filling over dough.

10. Beginning from the longest side of the rectangle, roll up like a jelly roll. If dough feels too soft, refrigerate for 30 minutes until firm.

11. Slice the roll into 12 equal slices (about 1 1/2 inch each).

12. Butter a 7-x-11 inch rectangular pan. Sprinkle brown sugar over the bottom of the pan.

13. Place the pieces of dough in the greased pan and cover with a piece of plastic wrap.

14. Place the pan in a warm draft-free place to rise for one hour.

15. Place the pan in a cold oven and set the temperature to 400 degrees.

16. Bake 15 minutes, then lower the temperature to 350 degrees and bake 20 minutes.

17. Remove from oven and turn onto a piece of light-greased foil.

18. Place a cooling rack on the buns. Slide hand under foil and turn buns over onto rack.

19. Remove foil and let buns cool 10 minutes.

 

Yield: 12 buns.

 

Recipe courtesy: Lisa B of Ohio

Oatmeal Craisin Cookies

These are my sister's famous oatmeal craisin cookies. They are delicious. Her husband makes a special request for these very cookies.

Ingredients
1 c butter, softened
1 1/2 c brown sugar
1/2 c sugar
2 eggs
1 1/2 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups oats
1 cup pecans
1 cup dried cranberries
1 cup white chocolate chips

Directions
Cream together the butter, brown sugar, sugar, eggs and vanilla. Add flour, baking soda, salt and oats. Stir well. Then add pecans, cranberries and chips. Stir well. Bake at 350 degrees for 10-12 minutes.

Recipe courtesy - Becky F of Kentucky

Pineapple Cranberry Ham

We really enjoyed the taste of the sauce. It would a great sauce to make for your Thanksgiving or Christmas hams. You could pour it all over the ham during the last few minutes of cooking. It would be so yummy. For those quick weekday meals use boneless ham steaks. I served this with Italian cut green beans & a fresh garden salad.

Ingredients
4 boneless fully cooked ham steaks (6 ounces each)
1-1/2 tsp canola oil
1/2 c jellied cranberry sauce
1/2 c undrained crushed pineapple
3 tbsp brown sugar
1/8 tsp ground cloves

Directions
Cut each ham steak in half. In a large skillet over medium heat, cook ham in oil in batches for 3-5 minutes on each side or until heated through. Set aside and keep warm. Meanwhile, in a small saucepan, mash the cranberry sauce; stir in the remaining ingredients. Bring to a boil; cook and stir for 3-5 minutes or until slightly thickened. Serve with ham.

Receipe courtesy: Simple & Delicious