Breakfast Cobbler

I have a few lingering jars of pie filling left and was digging around this week trying to figure out what to do with it and came up with breakfast cobbler.  I made this the night before to save time but it resulted in cries of "Are you sure this is breakfast?" and "Can we eat it now?"   Thankfully the cobbler made it until the next morning when I reheated it in the oven.  You've never seen children get out of bed so fast!  This cobbler was a huge hit!

If you want the full recipe, I found it here.  Since I make my own pie filling I skipped the section for the pie filling and just mixed up the ingredients from the oats to the melted butter.  I greased the pan, dumped in peach pie filling, and covered it with the oatmeal like topping.  It seemed rather soupy but it baked up very well as you can see from the picture.

Here's the recipe I used:

3 cups quick cooking oats (I used Old Fashioned)
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1 1/2 cups buttermilk
1/4 cup melted butter

1 quart jar pie filling

Preheat your oven to 350 degrees and grease your 9 x 9 pan with cooking spray.

Mix together the oatmeal, brown sugar, baking powder, salt. Whisk together the eggs, buttermilk and butter, and then stir into the oatmeal mixture.

Pour your pie filling into the pan.  Spread oatmeal mixture on top.
Bake for 35 to 40 minutes, until lightly browned. Serve warm, with milk or cream poured over top if desired.
Enjoy!

Gluten-Free Banana Cake

I have been trying to get a picture of the elusive banana cake for months now and I finally have one for you!

Gluten-Free Banana Cake

I discovered this recipe from Taste of Home in January.  With a few tweaks I made it gluten-free and turned it into a cake worthy of breakfast.  As the first sentence hinted at this cake does not hang around our house long.

Ingredients:
2/3 cup shortening
3/4 cup sugar
2 eggs, separated
2 cups mashed bananas (about 4 medium)
1 cup milk
3 cups all-purpose gluten free flour (be sure there is xantham gum in the mix)
2-1/2 teaspoons baking powder
1-1/4 teaspoons baking soda
1/2 teaspoon salt

Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
2-4 tablespoons milk
1 teaspoon vanilla extract

Directions:
In a large bowl, cream shortening and sugar until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Add bananas and milk; mix just until combined.  Combine the flour, baking powder, baking soda, and salt.  Add to the cream mixture and beat for 2 minutes.

In another bowl, beat egg whites until soft peaks form.  Fold into batter.  Pour into a greased 13" X 19" baking pan.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

In a large bowl, beat cream cheese and butter until fluffy.  Add the confectioners' sugar and vanilla, beat until smooth.  Add milk 1 tablespoon at a time until you achieve the appropriate frosting consistency.  Spread over cake.  I only use half of the frosting on this cake since we eat it for breakfast and I store the rest in the freezer or refrigerator for later use.

Store the frosted cake in the refrigerator.  I make my cake the night before, then in the morning I slice it, put the slices on a plate and heat them briefly in the microwave (about 45 seconds for 6-8 slices).  This supposedly yields 15 servings.  In our house the cake lasts maybe two days at the most.  :-)

Chicken-Cheese Chowder and Cheesy Muffins

Last night we had Chicken-Cheese Chowder and Cheesy Muffins for dinner.  This is hands down one of our favorite dinners.  The Chicken-Cheese Chowder is a gluten-full recipe from Once-A-Month-Cooking Family Favorites.  I just substitute the 1/4 cup of flour it calls for with the gluten free all-purpose flour I use.  If you don't already have this cookbook in your collection I'd highly recommend it.  It has a two week gluten free menu which helped me immensely when we first began our gluten free journey.  Once we completed the two week menu I felt comfortable enough to convert most of the other recipes in the book to gluten free.

The Cheesy Muffin recipe comes from the Wheat Free, Gluten Free Cookbook for Kids and Busy Adults.  Unfortunately none of these recipes are available online and without permission from the publishers I can't post the recipes.  But I can tell you that both these cookbooks are well worth purchasing.

Cheesy Muffins