The move is finished...

Well my move is finally finished...now it's time to start unpacking!  YUCK!  I have boxes everywhere.  It's driving the gf and myself crazy!  I don't even have room in the kitchen to bake. And to top it off, I can't find my favorite recipe book with all my mom's recipes in it.  :(

Here is a recipe book I recommend for those of you with food allergies!  The author is Cybele Pascal.



One of my favorite recipes is the Blueberry Boy Bait:

Allergen Free Baking!
Blueberry Boy Bait

Blueberry Boy Bait
makes 8 servings (gluten, wheat, dairy, egg, soy,  peanut, tree nut,  and sesame free)
This moist, buttery coffee cake with its crisp, cinnamon-sugar topping is based on an old-fashioned recipe from the 1950s, called Blueberry Boy Bait, a coffee cake named for the effect  it had on teenage boys. My boys aren’t teens yet, but this bait works for them. They’ll gobble it up in one day—with not a crumb left over.
2 cups Basic Gluten-Free Flour Mix, or Authentic Foods GF Classical Blend, or King Arthur gluten-free multi purpose flour
1/2 teaspoon xanthan gum
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 cup dairy-free, soy-free vegetable shortening
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
41/2 teaspoons Ener-G egg replacer mixed with
6 tablespoons rice milk
3/4 cup rice milk
1 cup fresh or frozen blueberries tossed with
1 tablespoon Basic Gluten-Free Flour Mix
1/4 cup granulated sugar mixed with
1/2 teaspoon ground cinnamon
1. Preheat the oven to 350°F. Grease a 9 by 9-inch baking pan and sprinkle with a little
gluten-free flour mix, tapping out any extra.
2. Whisk together the flour mix, xanthan gum, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, brown sugar, and granulated sugar. Mix on medium-high speed for 2 minutes, or until fluffy.
4. Add the egg replacer and mix for about 20 seconds.
5. Reduce the speed to medium and beat in one-third of the flour, mixing for 15 seconds.
6. Add half of the rice milk, mixing for 20 seconds.
7. Beat in half of the remaining flour, then the remaining rice milk, and finally the remaining flour mixture, scraping down the sides of the bowl as necessary.
8. Add half of the batter to the pan, using a frosting spatula to spread the batter evenly
across the bottom of the pan. Sprinkle with half of the blueberries. Top with the remain-
ing batter, spreading it as evenly as possible across the blueberries. Top with the remaining blueberries, then sprinkle with the cinnamon-sugar mixture.
9. Bake in the center of the oven for 1 hour, until the cinnamon-sugar mixture has begun to caramelize and the top is golden. Let cool in the pan for 30 minutes before turning out
onto a serving platter (or just cut into pieces and serve out of the pan). Serve warm or at
room temperature. This cake is even better on day two!
Tip:  If using frozen blueberries, keep frozen until the last minute, or they’ll turn your
batter blue-green