At Mudd Creek we're all about taking our products beyond their traditional use and transforming them into a secret, gluten free, indulgence that allows you to enliven appetizers, entrees and desserts.
That’s why we’re excited to launch our new page just for recipes. All of our recipes posted will showcase one or more of our products. We’ll also feature dairy free options as well since it’s not that uncommon for gluten intolerant and/or celiacs to develop this intolerance as well.
In the coming weeks we'll showcase such recipes as making focaccia bread and fruit pizza using our garlic cheddar biscuit. You'll see recipes that transform one Mudd Creek cookie mix into 6 different holiday favorites. And just in time for holidays, we’ll create drink recipes using our fruit spreads. We'll feature recipes perfect for a morning on the go and will include delicious, healthy gluten free breakfast treats featuring our waffle/pancake mix, that can be eaten in just a few minutes before rushing out the door. We'll even show you how to make gluten-free pies year-round and will feature mini and hand-held pies along with some sweet and savory ones as well. Plus, we'll show you how to make an easy Danish Kringle using our pie crust mix.
More importantly, we'll feature recipes that will delight your entire family and friends regardless of their diet restrictions. And in the end, we know..........
You'll like the simplicity, you'll love the diversity!
It’s early morning and according to the morning paper, we should expect highs in the 60s with scattered showers today. As I sit here sipping my morning coffee my mind races as I think of everything I need to get done this week. I’ve got several orders to make and deliver. I'm also finalizing the details for our launch in July of our Build A Gluten Free Bakery Box Program all amid contractor’s who are creating miracles by turning a large outdated bathroom into not one, but two (main and master bathroom). After some thought, and a few stares out the window, I finally worked out the details of my production schedule for the remainder of the week.
Now’s the hard part…. what to write on my blog. I’m told blogs should be written at least once a week. Sounds easy enough, but what do I write about. What are you interested in? I find myself staring out the window again as if I’m back in grade school, when suddenly I‘m reminded of the peaceful tranquility nature provides and how lucky and thankful I am that I get to enjoy this “up north” scenery everyday with my husband and children and I don’t even have to leave town.
My memory jogs back to 9 years ago when my daughter was diagnosed gluten intolerant. That first holiday season was a nightmare. I was so worried about how I would incorporate her diet into our holiday meal, that I did what any good mother would do, I made two of everything – traditional stuffing and one gluten free stuffing, traditional sweet potato rolls and a batch of gluten free sweet potato rolls, traditional pumpkin pie and a crust less pumpkin pie. After that first holiday season, I vowed that I would from now on make gluten free food that taste like real food. Making just one dish that the entire family could enjoy.
In the blogs to come, I’ll write about creative ways to entertain friends and family the gluten free way with recipes using a variety of our Mudd Creek products. We’ll also feature dairy free options as well. We hope you'll find the information informative and fun. I also hope you'll let us know what you'd like to see in the coming blogs.
Whose ready for gluten free cooking and baking to be fun again?