1/4 c butter or margarine (melted)2 t GF baking powder1/2 c white sugar1 1/4
c rice baking mix2 eggs1 c plus 2 T buttermilk1/2 t salt3/4 c blueberries
Directions
Mix the blueberries with a little of the sugar and rice baking mix. Mix
together the melted butter and sugar until fluffy. Mix in eggs, one at a time
combine the baking powder and rice baking mix; add to the egg mixture. Stir in
buttermilk. Gently mix in the blueberries. Spoon batter into greased muffin
tins (or use cupcake papers). Bake at 450 degrees for about 15 minutes or until
done.
Cornbread Stuffing
Ingredients
16-oz cornbread cubes, GF1 c parsley, chopped1/4 lb butter or margarine1
egg, slightly beaten1 c celery, chopped1 c giblet stock or chicken1 c onion,
choppedbroth, GF1 t thyme, driedsalt and pepper to taste1 t sage, dried
Directions
Cool cornbread slightly and cut into 1-inch chunks or break it into small
bite-size pieces. Place cubes on a baking sheet and bake for 30 minutes, or
until toasted; stirring every 10 minutes. Remove cornbread cubes from the oven
and cool to room temperature. Melt butter in pan; sauté the celery and onion
until soft. Stir in the thyme, sage, and parsley. Cool. Stir the cornbread and
cooked onion-celery mixture together. Add egg and mix well. Add the stock or
broth and mix lightly but thoroughly. Add salt and pepper to taste. Stuff the
cavity of a turkey or bake the stuffing in a casserole dish.* To make
lactose-free, use unsalted margarine with no milk products added
Salmon Spinach Loaf
Ingredients
1 15 oz can salmon1 pkg frozen spinach, chopped1 t garlic powder1 c onion,
finely chopped1/2 t salt1/2 t pepper
Directions
Drain and clean the salmon; thaw and drain the spinach, combine spinach and
salmon. Add seasonings. Mix. Place
in a 6 x 9-inch greased baking dish. Bake for 45 minutes at 350 degrees.