Yield: 2 loaves (12 slices each) and 1 cup spread

Ingredients:

2 2/3 cup sugar

1 can (15 oz.) solid-pack pumpkin

1 cup vegetable oil

4 eggs

1 tsp vanilla extract

3 1/2 cups all-purpose flour

1 1/2 tsp ground cinnamon

1 tsp salt

1 tsp baking soda

1/4 tsp ground cloves

1 1/2 cups coarsely chopped walnuts

2/3 cup golden raisins

2/3 cup raisins

2/3 cup dried cranberries

Cranberry Cream Cheese Spread

1/2 cup dried cranberries

1 1/2 cup boiling water

1 pkg. (8 oz.) cream cheese, softened

1/3 cup chopped walnuts

Instructions:

1. In a large mixing bowl, beat the sugar, pumpkin, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, salt, baking soda and cloves; gradually beat into pumpkin mixture until blended. Fold in the walnuts, raisins and cranberries.
2. Transfer to two greased 9x5x3″ loaf pans. Bake at 350°F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. For spread, place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain. In a small mixing bowl, beat cream cheese until smooth. Beat in cranberries and walnuts until blended. Serve with bread.

Yield: 8 scones and about 1/2 cup butter

Ingredients:

2 tbsp dried cranberries

1/2 cup boiling water

1/2 cup butter, softened

3 tbsp confectioners’ sugar

Dough

2 1/4 cups all-purpose flour

1/4 cup packed brown sugar

2 tsp baking powder

1 1/2 tsp pumpkin pie spice

1/4 tsp salt

1/4 tsp baking soda

1/2 cup cold butter

1 egg

1/2 cup canned pumpkin

1/3 cup milk

2 tbsp chopped pecans, optional

Instructions:

1. Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small mixing bowl, beat butter until light and fluffy. Add confectioners’ sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour.
2. In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired.
3. Turn dough onto a floured surface; knead 10 times. Pat into an 8″ circle. Cut into 8 wedges; separate wedges and place on a greased baking sheet.
4. Bake at 400°F for 12-15 minutes or until golden brown. Serve warm with berry butter.

Prep Time: 20 mins | Bake: 50 mins + cooling | Yield: 1 loaf (16 slices) and 1 cup butter

Ingredients:

1 3/4 cups all-purpose flour

1 1/2 cups sugar

1 1/2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 eggs

1 cup mashed sweet potatoes

1/2 cup canola oil

1/3 cup water

Butter

1/2 cup butter, softened

1 can (8 oz.) crushed pineapple, well drained

Instructions:

1. In a large bowl, combine the first seven ingredients. in a small bowl, combine the eggs, potatoes, oil and water, Stir into dry ingredients just until moistened.
2. Transfer to a greased 9×5″ loaf pan. Bake at 350°F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing from pan to a wire rack.
3. In a small bowl, combine butter and pineapple. Serve with bread.

Prep Time: 20 mins | Bake: 15 mins | Yield: 1 dozen

Ingredients:

2 ups all-purpose flour

4 1/2 tsp sugar

1 tbsp onion powder

1 tbsp snipped fresh dill or 1 tsp dill weed

2 tsp caraway seeds

1 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

1/2 tsp coarsely ground pepper

6 tbsp cold butter

1 egg yolk

3/4 cup sour cream

1/2 cup ricotta cheese

4 tsp heavy whipping cream

Additional caraway seeds, optional

Instructions:

1. In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles coarse crumbs. Combine the egg yolk, sour cream and ricotta cheese; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times.
2. Pat into two 6″ circles. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush tops with cream; sprinkle with additional caraway seeds if desired. Bake at 400°F for 15-18 minutes or until golden brown. Serve warm.

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Makes: 12 muffins

Ingredients:

1/4 cup coconut oil, or sub olive or vegetable oil

1 cup unsweetened almond milk, or any other plant based milk

1 tbsp apple cider vinegar (ensure gluten-free if necessary)

12 tbsp maple syrup (or sub any other sweetener)

1 tsp vanilla extract

pinch salt

1 1/4 cup ground almonds, (almond meal)

1 1/4 cup gluten-free flour blend, (or sub plain flour if not gluten-free)

2 heaped tsp baking powder (ensure gluten-free if necessary)

1/4 tsp baking soda

1/2 cup cocoa powder

1.8 oz. (50g) dark chocolate chips (ensure vegan/gluten-free if necessary)

Instructions:

1. Preheat oven to 350°F.
2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water (skip this step if using any other oil).
3. Once melted, add the milk to the sam bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds.
4. Sift in the flour, baking powder, baking soda, and cocoa powder.
5. Mix well, adding a tiny splash more milk if its looking too dry.
6. Stir in the chocolate chips.
7. Transfer mixture between muffin cases in a muffin tin.
8. Bake in the oven for around 20 mins, until risen and a skewer inserted into the center comes out clean.
9. Best when fresh, but keep well cover in the fridge for up to a few days.

Prep time: 15 mins | Bake Time: 20-24 mins | Total Time: 45 mins | Yield: 10 muffins

Ingredients:

1 cup (96g) King Arthur Almond Flour

3 tbsp (24g) coconut flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp table salt

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp xanthan gum

4 tbsp (57g) butter, softened

2 oz. (57g) cream cheese, softened

3 large eggs

1/4 cup milk (57g) milk

1/4 cup (16g) chives, freshly chopped

1/4 cup (28g) Parmesan cheese, shredded

Instructions:

1. Preheat oven to 375°F. Grease 10 wells of a standard muffin pan, or line them with papers and grease the papers.
2. Combine the almond and coconut flours, baking powder, baking soda, salt, garlic and onion powders, and xanthan gum in a small bowl. Set aside.
3. In a mixing bowl, or the bowl of your stand mixer, beat together the softened butter and cream cheese until smooth. Add 1/3 of the dry ingredients, beating until incorporated. Beat in the first egg until the batter is light and fluffy, about 30 seconds at medium speed. Repeat, adding 1/3 of the dry ingredients followed by 1 egg, until you’ve added the lsat egg.
4. Add the milk, mixing until incorporated, then beating for about 30 seconds. Finally, fold in the chives and Parmesan.
5. Scoop the batter into the prepared muffin cups, filling them each about 3/4 full — a scone and muffin scoop works well here.
6. Bake the muffins for 20-24 mins, until lightly golden on top and a toothpick inserted into the center of one comes out clean.
7. Remove the muffins from the oven, let them cool in the pan for about 5 mins, then transfer them to a plate for serving or a rack to cool completely.
8. Stor muffins in the refrigerator for 5 days, or in the freezer for 1 month. Reheat leftover muffins in a 300°F oven for 10-15 mins.

Prep time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 12 medium muffins

Ingredients:

1 1/4 cup all-purpose flour

3/4 cup white sugar

1/2 cup cocoa power

2 tsp baking powder

1 tsp instant espresso powder (optional)

1/2 tsp salt

1 cup plant-based milk (such as almond or oat)

1/2 cup light oil (such as vegetable or light-tasting avocado)

1 tbsp apple cider vinegar

1 cup vegan chocolate chips or chunks

Instructions:

1. Preheat your oven to 400°F. For medium sized muffins, line 12 wells of a muffin pan with paper liners or lightly spray with non-stick cooking spray. For larger-sized muffins, line or grease only 9 wells of a muffin pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, instant espresso and salt.
3. Then add the “milk”, oil and apple cider vinegar and stir until combined. Don’t over mix! Now gently fold in the chocolate chips.
4. Divided the batter evenly among the 12 or 9 wells of the prepared muffin pan.
5. Bake 20-26 mins or until the muffins have cracks on top and a toothpick inserted into the the center comes out clean. *Test several spots with the toothpick as you may have hit a melted chocolate chip which would mislead you into thinking that they aren’t cooked.*
6. If making 12 muffins, the timing will be on the lower side, and if making 9 muffins, it will be on the higher side. Let the muffins cool in the pan before removing.

Ingredients

Biscuits:

2 cups all-purpose flour

1 tbsp granulated sugar

1 tablespoon baking powder

2 teaspoons garlic powder

¾ teaspoons salt

1 cup buttermilk

½ cup unsalted butter , melted

2 cups shredded cheddar cheese

Garlic Butter Topping:

3 tablespoons unsalted butter , melted

1/2 teaspoon garlic powder

1 tablespoon fresh chopped parsley, optional

Instructions

1. Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
2. In a large mixing bowl, combine the ingredients in the “Biscuits” section of the ingredients list (minus the butter, cheese and buttermilk).
3. Whisk together the melted ½ cup unsalted butter, and 1 cup buttermilk. In a bowl or large measuring cup.
4. Combine the buttermilk mixture with the flour mixture and stir until fully incorporated. It will make a thick dough. Fold in 2 cups shredded cheddar cheese.
5. Measure out each biscuit using a greased ¼ cup measuring cup and place them on the prepared baking sheet, leaving at least 2 inches between all of them.
6. Bake for 10-12 minutes, until the tops of the biscuits are a light golden brown.
7. Combine the ingredients in the “Garlic butter topping” section of the ingredients list and brush onto each biscuit while they are still hot.

Makes: 12

Ingredients

Biscuit:
2 cups gluten-free all-purpose flour*

1/2 teaspoon xanthan gum leave out if your flour already contains it

1 tablespoon gluten-free baking powder

1 tsp salt

2 tbsp granulated sugar

1 cup buttermilk, if dairy-free use almond, cashew, or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold

6 tbsp unsalted butter if dairy-free use shortening, Smart Balance or Earth Balance butter

1 egg room temperature if egg-free use Bob’s Red Mill Egg Replacer

1 tablespoon gluten-free all-purpose flour*

1/4 cup brown sugar, packed

1 tbsp ground cinnamon

Glaze:
1 cup powdered sugar

1 tsp pure vanilla extract

2 tsp milk, dairy-free use almond, cashew, or coconut milk.

Instructions

1. Preheat oven to 450° F.
2. Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
3. In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
4. Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
5. Add in the buttermilk and the whisked egg and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky. Please do not roll out the dough!
6. Add one tablespoon of flour to a large piece of parchment paper
7. Place the dough on top of the floured parchment paper.
8. With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits.
9. In a small bowl add the brown sugar and cinnamon and stir to combine. Sprinkle 2 tablespoons of the cinnamon sugar mixture all over the top of the dough round.
10. Gently fold dough over on itself. Sprinkle another 2 tablespoons of the cinnamon sugar mixture over the dough.  You do this by folding the dough in half on top of itself.
11. Gently fold dough over on itself again. (you will have folded the dough 2 times by now) With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. Sprinkle the rest of the cinnamon and sugar mixture over the dough round.
12. Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well.
13. Reform the dough scraps into a dough round. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake.
14. Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
15. In a small bowl stir together the glaze ingredients until smooth.  Spread the glaze over the cinnamon biscuits. Serve warm and enjoy!
16. The biscuits can be stored in an airtight container. They are best enjoyed warm.

Notes

• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• I test baked with the Bob’s Red Mill Cup for Cup, Great Value Gluten-Free Flour and Pillsbury Gluten-Free flour. The Bob’s Red Mill flour and the Great Value Flour has sorghum flour in it, which is different from the Pillsbury gluten-free flour. The biscuits made with Bob’s Red Mill and Great Value Brand were not as fluffy and the dough was wetter with the Bob’s Red Mill.
• For dairy-free option: use shortening and almond, cashew or coconut milk.
• For egg-free use Bob’s Red Mill Egg Replacer
• If Vegan use egg replacer, shortening/Smart Balance butter, and dairy-free milk.
• Pro Tip:If you do not have buttermilk, you can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
• The key is to not over mix the dough because over-mixing causes the dough to yield tough biscuits. There is nothing worse than a flat, tough biscuit! Please do not roll out the dough.
• I have the K&S Artisan Complete Pastry Cutter Set
• Mama says, “Check all of your labels!”

Makes 4-5 dozen

Ingredients

5 cups flour

1/2 cup sugar

3 tsp baking soda

1 tsp salt

1 cup shortening

1 pkg dry yeast (2 1/4 tsp)

2 tbsp warm water

2 cups buttermilk*

Instructions

1. Preheat oven to 400°F. Sift together dry ingredients. Stir in shortening. Dissolve yeast in water. Add with buttermilk to flour mixture and mix well. Turn out onto floured surface. Roll about 1/4″ thick. Cut. Bake for 15 minutes.

*For dairy-free alternative, substitute 2 cups coconut milk and 1 tbsp lemon juice or white vinegar. Stir and let stand 5 minutes before using.