Tea Time Magazine Includes Gluten Free Recipes

I am so pleased Tea Time includes Gluten Free 

recipes in their beautiful magazine.  

The gluten free recipes are marked in the recipe index 

on the back page of each issue. 

I have every issue, but discovered the best way 

to find all their gluten free recipes is to look on their website

under recipes then Gluten Free. 

Tea Time's photography (example above) always inspires me when
afternoon tea menu-planning. 

Family Favorite Gluten Free Cupcakes

Photo: From Betty Crocker™

Gluten Free Banana Cupcakes with Browned Butter Frosting

From: Betty Crocker™     Servings: 17

Cupcakes

1 box (15 oz.) Betty Crocker™ Gluten Free yellow cake mix

1 cup mashed ripe bananas (2 medium)

1/3 cup butter, melted (not margarine or vegetable oil spreads)

1/3 cup water

3 eggs, beaten

2 teaspoons gluten free vanilla Heat oven to 350 degrees F.  Place paper

baking cups in each of 17 regular-size muffin cups. 

In large bowl, stir cupcake ingredients just until dry ingredients

are moistened.  Spoon batter evenly into muffin cups.

Bake 16 to 18 minutes or until toothpick inserted in center comes out clean.

Remove from pan to cooling rack.  Cool completely, about 30 minutes.

Frosting

1/3 cup butter (not margarine or vegetable oil spreads)

3 cups powdered sugar

1 teaspoon vanilla

3 to 4 tablespoons milk

In a 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown,

 stirring occasionally. (Watch carefully because butter can burn quickly.)

Remove from heat. Cool slightly, about 5 minutes. 

In medium bowl, beat butter, powdered sugar, vanilla and enough milk

until smooth and spreadable.  Spread frosting over cooled cupcakes. 

Note from Linda:  Our gluten free and non-gluten free family members love these cupcakes! 

Gluten Free Cranberry Scones

Recipe from Your Gluten Free Kitchen

Cranberry Scones with Orange Drizzle

Ingredients:

1 ¾ cup gluten free flour blend(xanthan gum added)
1 Tbsp. sugar
½ Tbsp. baking powder
¼ tsp. salt
3 Tbsp. butter, cut into squares
1 egg
1/3 cup and 1 Tbsp. whipping cream
½ tsp. gluten free vanilla extract
¼ cup dried cranberries
¼ tsp. orange zest
Orange Drizzle, recipe follows

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.

Whisk the gluten free flour, sugar, baking powder and salt in a large bowl. Sprinkle the butter on top. Use a pastry blender or two knives and cut the butter into the flour. Cut in until it resembles coarse crumbs.

Mix together the egg, 1/3 cup whipping cream and vanilla extract together. Stir in the cranberries and orange zest. Add the wet ingredients to the flour mixture and stir together just till combined. Turn the dough out onto a lightly floured surface (my counter works best). Gently F\form into an 8″ circle and cut into wedges (using a bench scraper makes it easy). Pull the wedges apart just a little bit.

You can also use a non-stick scone pan instead of free forming your scones. Brush the tops with the 1 Tbsp. whipping cream (use a silicone pastry brush). Bake for 18-22 minutes or until light golden brown.

Allow to cool for 5 minutes and then transfer to a wire rack to cool completely.

Spread with Orange Drizzle

Makes 8 regular size scones or 16 bite size scones.

Orange Drizzle

1 cup powdered sugar
2 tsp. orange juice

Mix the powdered sugar and juice together until smooth. If needed, add more juice or sugar to get the consistency you want.

Drizzle or spread on the tops of the scones.

Note: I usually serve my scones with Devonshire cream and jam, without a "frosting" , but I love cranberry and orange sweet breads and this orange drizzle sounds very good!