Shortcake
I adapted this recipe from a bisquick recipe. They turned out pretty good. I was craving biscuits (I think that is what I seem to crave the most) and came across this recipe on line. I don’t like strawberries actually… I really don’t like any fruit. Sometimes I feel this whole gluten free living would be easier if I liked fruit. But oh well what are you gonna do.
Shortcakes
2 1/3 cups Pamela’s Baking and Pancake mix
3/4 cup shortening
mix together then add
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
1. Heat oven to 425°F.
2. Stir ingredients mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until golden brown.
Pumpkin Pancakes
I had to get out of bed this morning just so that I could go to the dentist and get tortured today. It’s 8 hours later and still have a sore mouth. So I experimented a little. Before I was gluten free I used to love to go to the local pancake house in the fall time and have Pumpkin Pancakes with fresh maple syrup. These are pretty close and when served with freshly made maple syrup how can you go wrong.
Pumpkin Pancakes
1 Cup Pamela’s Baking & Pancake Mix
1 Egg
1 Tbsp. vegetable oil
1/4 Cup canned pumpkin
1/4 Tsp. nutmeg
1/4 Tsp. ginger
1/2 Tsp. Cinnamon
3/4 Cup Milk or Water
Mix all together.
