Recipes of the week

CRANBERRY BREAD

3 Cups all-purpose flour

1 scant cup sugar

4 teaspoons baking powder

1 tablespoon ground ginger

1 teaspoon salt

1 beaten egg

1 1/2 cups milk

2 tablespoons salad oil

1 cup coarsely chopped fresh cranberries

1/2 cup chopped dried papaya

1/2 cup chopped nuts

Sift together dry ingredients.  Combine egg, milk, and oil:  add to dry ingredients, stirring just till moistened.  Stir in fruit and nuts.  Turn into greased 9x5x3 inch loaf pan.  Bake at 350 degrees about 1 1/4 hours or till done.  Remove from pan; cool on rack.

Gluten Free Drop Biscuits
1 3/4 cup rice flour
1/4 cup tapioca starch
1 tablespoon baking powder
1/4 tablespoon baking soda
1/2 tsp. salt
1 stick cold butter, grated with a cheese grater
1 cup buttermilk
1/2 tsp. each, garlic powder, onion powder, sesame seeds, poppy seeds

In a large shallow bowl, whisk together rice flour, tapioca starch, baking powder, baking soda, and salt.  Add grated butter. With clean hands, mix the butter into dry ingredients making certain all pieces of butter are coated with flour mix.  Make a well in center of dry ingredients and pour buttermilk into well.  Using a rubber spatula, gentle incorporate the wet and dry ingredients until just mixed, adding more buttermilk if necessary.
Mix together the garlic powder, onion powder, and seeds in a small bowl.  Add half of the spice mix to the batter.
Lightly grease a cookie sheet.  Using a small ladle, place scoops of dough onto sheet.  Brush the tops of the drop biscuits with buttermilk, the sprinkle with the remaining spices.
Bake at 425 degrees for 17 minutes.