Cloud Bread



3 Eggs
3 Tbsp Cream Cheese, softened
1/4 tsp baking powder (or cream of tartar)

Whip in KA mixer:
3 egg whites
1/4 tsp baking powder (or cream of tartar)

Mix with BIG spoon in other bowl:*
3 egg yolks
3 Tbsp Cream Cheese, softened

Gently fold mixed yokes into whipped egg white mixture.
Scoop with BIG spoon onto parchment covered cookie sheet.
(Bake 300’ for 17 minutes) Makes 10

For Pizza Cloud Bread:*
1 Tbsp. Italian seasoning
2 Tbsp. Shredded mozzarella or grated Parmesan
2 tsp. Tomato paste

For Everything Bagel Cloud Bread:*
1/8 tsp. salt
1 tsp. poppy seeds
1 tsp. sesame seeds
1 tsp. minced dried garlic
1 tsp. minced dried onion

For Ranch Cloud Bread:*
1 1/2 tsp ranch seasoning powder

Gluten free flour

Gluten free flour


24 oz (4 1/2 cups +1/3 cup) white rice flour
7 1/2 oz (1 2/3 cup) brown rice flour
7 oz (1 1/3 cups) potato starch-be sure to use potato starch not potato flour
3 oz ( 3/4 cup) tapioca starch which is sold as tapioca flour
3/4 oz (3 Tbsp) nonfat milk powder

Xanthum gum as per recipe

Banana Bread (simple)

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Corn Meal Bread


My mother, Doris Blaser, was raised in Durham, North Carolina.
She has this recipe of her mother’s (Vena Draughon) for Corn Meal Bread.

1/4 cup flour
3/4 cups meal
1 Tbsp. sugar
1 tsp. baking powder
1 egg
1/2 cup milk or water

Use a teaspoon corn oil and a Tablespoon Butter mixed.

Bake in pie pans or muffin pans.
Bake 400’F.

Sourdough Starts







Scott Campbell, Beverley Anne’s husband, got this sourdough starter recipe from Bevy Anne’s daughter Lorraine’s husband Kenneth. He shared with us the recipe, and gave Jean some of the starter he has had for several years in a crock pot he gave to her while she and Bryant were visiting in 2012. Crock pots don’t usually have lids, but Scotty made the lid for this one.

Here’s the starter recipe.



1 cup buttermilk

1 cup flour

Mix well and let stand at least 48 hours or until it starts to ferment and has a pleasing sour odor.  Each time the starter needs to be replenished, add flour and evaporated milk in equal amounts (1 cup flour and one cup evaporated milk), allowing to stand in warm place for 12 hours – or until starter has worked.  Cover tightly and store in refrigerator until needed.


The starter replenished every week with flour and water will last for years.


Note:  These instructions show both milk and water a s a way to replenish; they both work.





For any recipe which calls for basic batter, do as follows:

The evening before you want pancakes, waffles or breadstuffs, measure 1 cup of starter from your sourdough starter into a large enough mixing bowl to allow the batter to ferment and rise, add two cups of warm water and two cups of flour.  The mix may be thick and lumpy, but it will smooth out overnight, cover with wax paper and allow to stand over night in a warm place.  (I always mix the entire starter and remove part of the starter in the morning and store it in the refrigerator).


Note:  I only mix one cup of water and once cup of flour.

Note: Always save some starter before you start to mix the pancakes.

(Starter may be frozen and will keep a long time.)



2 cups of batter

1 cup evaporated milk

1 tsp. salt

1 egg

2 Tbsp. sugar

2 Tbsp. cooking oil

1 tsp. baking soda

Combine batter, egg, cooking oil and milk and beat thoroughly.

Combine salt, soda and sugar and blend together until smooth, eliminating any lumps of soda.


Note: The above pancake mix will make a lot of pancakes, so reduce to what

you think you will need.


I always make one half cup of batter and two eggs so it would be more

nutritious for our children.  I also use 1/4 tsp. of salt and 1/4 tsp. of

soda.  I don’t add any more milk or water.


If I used two cups of batter, I would use three or four eggs.

Note: I make a batch of starter with one can of evaporated milk and two cups

of flour and let stand overnight, then remove all the batter except what I’m

going to use and put the balance into my jar, then refrigerate.  Then the

next few times I remove only 1/2 cup to make the next batch of pancakes.

Pizza Crust


3 cups Flour

1 3/4 teaspoons Salt

1/4 cup Olive Oil

1 Cup Warm Water **I believe it has to be about 105 degrees for the yeast to work properly.  Too hot and it kills the yeast, too cold and it doesn’t “feed.”  It usually make it just a little hot to the hand coming out of the faucet and it is usually fine.

1 1/4 teaspoon Sugar

1 pkg Yeast (if you are scooping out of a big jar it is 2 1/4 teaspoons)

Mix the Sugar, Water and Yeast and let it set for five mins.  You should have foam on the top that is 1/2-1 inch tall.


Mix the Flour, Salt and Oil with a fork.


Mix the yeast mixture with the flour mixture and knead for 5 minutes.


Roll out to fit your pan.  I usually sprinkle the pan with corn meal before I put the skin down.  Top with your favorite toppings and cook for about 15 minutes on 500 degrees.


My favorite topping combo is butter and garlic salt as your “sauce,” slices of fresh mozzarella (the kind that is water packed in a ball), slices of tomatoes, basil, bacon, feta and chicken.  Pesto sauce with tomatoes, mozz cheese and chicken is also really good.


I find it fun to experiement with whatever is in the fridge. 🙂