Akron
https://www.facebook.com/AkronBagelBabes/
Small batch! Handmade! Dedicated gf facility!
Bagels are produced in the gf kitchen at Jilly’s Music Room
Check it out for bagel dogs, pizza bagels, everything bagels, and some sweet bagel selections….
from the Bagel Babes webpage…
Check out the webpage for ordering instructions and deadlines.
Ingredients
1 1/2 c multipurpose flour blend
1/2 c walnuts, ground (other nut meals may be used)
1 t baking soda
1/2 t salt
1/2 c brown sugar
1/4 c maple syrup
1/2 c melted butter or vegetable oil
1/3 c milk or buttermilk or alternative milk
1 c chunky apple sauce
1 apple, chopped small
1 egg
1 1/2 t vanilla extract
Maple Glaze Finish
1/4 c maple syrup
1/2 to 3/4 c confectioner’s sugar
Combine syrup and confectioner’s sugar to smooth, set aside.
1/2 c nuts, toasted and chopped small (use same nut as meal used above)
Method
Preheat the oven to 350 degrees F.
Line muffin tins or bread pan with paper liners or butter and set aside
In large bowl, whisk together flour, nut meal, salt, and baking soda and set aside.
In a medium bowl, whisk together brown sugar, maple syrup, milk, butter, eggs, and vanilla extract.
Whisk until smooth and combined.
To the wet mixture, add applesauce and combine.
Slowly fold the wet mixture into the flour mixture.
Fold until ingredients are combined.
Add the chopped apple and fold them in to the batter.
Fill muffin cups or bread pan with batter about 3/4 full.
Bake for 12 – 15 minutes for muffins or 30 – 35 minutes for breads; until a toothpick comes out clean.
Remove pans from oven and transfer muffins to cooling rack; cool 10 minutes
Drizzle with maple glaze and top with chopped nuts.
Best served fresh or stored in freezer and reheated.
Yield: 36 – 48 mini muffins or three small bread loaf pans
Ingredients
2 c gf all-purpose flour
Plus 1/2 c extra flour for dough and for rolling dough
2 t baking powder
1/2 t baking soda
1/4 t salt
8 T cold, unsalted – infused butter* – cubed
1 c cold, well shaken buttermilk – use additional as needed
1 – ½ c breakfast sausage, cooked and crumbled
1 c fontina or cheddar or gouda or gruyere cheese, grated
Method
Preheat oven to 475 degrees
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Use a pastry blender to work the butter into the dry mixture to create pea sized lumps
Stir the buttermilk into the flour / butter mixture until the dry mix is moistened
Use additional buttermilk as needed adding 1 T at a time
Do not overmix! Dough will be sticky!
Prepare work surface with a couple tablespoons of rolling flour
Arrange a layer of the sausage and cheese on the floured work surface
Transfer the dough, placing the dough directly over the sausage and cheese
Gently press the dough into the sausage and cheese and begin to fold the dough over the surface working the sausage and cheese into the dough
Dust lightly with flour as needed
Roll the dough to about an inch and half thickness
Cut with biscuit cutter, pressing down and lifting up – avoid turning the cutter.
Brush the biscuits with melted butter or additional buttermilk
Bake on parchment lined sheet for 12 – 15 minutes.
Remove to cooling rack.
Serve warm
Yield: 18 biscuits
Ingredients
6 eggs, hard-cooked and peeled
¼ c mayonnaise
1 t Dijon mustard
1 T capers, chopped
1/8 t cayenne
1 t caper juice
Method
Peel the eggs and slice the in half lengthwise
Gently remove the cooked yolks and transfer them to a work surface
Hold the cooked egg whites aside until ready to fill
Add to the work surface with the egg yolks the mayonnaise, mustard, capers, cayenne, caper juice.
Use a fork, smash the egg yolks and combine the ingredients to create a smooth filling for the egg whites
Use a small scoop or spoon transfer the egg yolk mixture to the egg whites filling the space where the egg yolks had been.
Chill and serve
Yield: 12 halves
Ingredients
6 eggs
2 T half n half
2 T olive oil
2 baking potatoes, peeled/chopped
1 c Fontina cheese, grated
(may replace Fontina with cheddar, swiss or cheese of your choice)
Salt and Pepper to taste
Method
Preheat oven to 375 degrees.
Prepare a baking sheet with a drizzle of olive oil.
Arrange the potatoes on the baking sheet and drizzle more of the olive oil over the potatoes.
Roast at 400 for 15 -20 minutes or until tender and crisp
Set aside.
In a medium bowl, whisk the eggs with the half n half
Season with salt and pepper
Prepare a buttered casserole dish by arranging the potatoes and cheese on the bottom of the baking dish.
Can also be baked in a skillet on the stove top or oven as pan allows.
Pour the egg mixture over the potatoes and cheese.
Bake for 25 – 35 minutes depending on the size of the baking dish.
Using a knife check the center of the frittata to be sure it is baked thru.
Depending on the baking dish you may need to adjust for additional baking time. Frittata is done when the tip of knife inserted to the center reveals that the egg is fully cooked.
Serve!
