Red Lobster's Cheese Biscuits (as a loaf)

3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Oopsies

This recipe is great for diabetics, people with gluten allergies or people just trying to cut out carbs.

OMG, I have GOT to try these!!!
Instead of bread - make oppsie bread instead YUMMMMM

Will you have a hard time living without bread? Ooopsies are a good option. It’s a “bread” without carbs and can be eaten in a variety of ways.

Oopsies
6–8 depending on size.

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
1 teaspoon baking powder or cream of tarter (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, 1tsp of cream of tarter or baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.

Blueberry Pumpkin Bread

BLUEBERRY PUMPKIN BREAD
from the Blueberry council

Ingredients
1 cup canned solid-pack pumpkin
¾ cup sugar
¼ cup orange juice
2 large eggs
¼ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 cup fresh or frozen blueberries, not thawed
White icing, optional (recipe follows)

Instructions
Preheat oven to 350°F
Butter an 8-½ x 4-½ inch loaf pan
In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute
In small bowl, stir flour, baking powder, salt and pumpkin pie spice
Add to pumpkin mixture
Stir just until combined
Spoon 1⁄3 of batter into pan
spread evenly
Stir blueberries into remaining batter in bowl and spoon over batter in pan, spread evenly
Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes
Cool in pan on a rack for 10 minutes
Turn out onto rack
Cool completely
May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month
If desired, drizzle with White Icing (recipe follows)
White Icing
In bowl, combine 1 cup sifted confectioners ugar and 2 tablespoons softened butter
Add 1-½ to 2 tablespoons milk and ½ teaspoon vanilla
Beat until smooth
Drizzle over cake
Makes about ½ cup
Yield: 1 loaf