Swimming calms kids with autism | swimming, boys, weeks - Education - Brownsville Herald
Coach sent this article to us. We read it to Nicholas and he really enjoyed it. He says it is true. The water feels like a calm touch. He loves it!
Friday, January 28, 2011
Wednesday, January 19, 2011
Gluten Free Chocolate Chip Oatmeal Cookies
These are great, you can NOT tell they are gluten free!!
1/2 c. butter, softened
1/2 c. brown sugar
1/4 c. white sugar
1 egg
1/2 tsp. almond extract
1/2 c. + 2 Tbsp. all purpose GF flour
1/2 tsp. xanthan gum
1/2 tsp. salt
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 c. GF rolled oats
3/4 c. chocolate chips
Pies: are my gf pie crust and filled with cookie dough from above. Really fun and something different for lunch boxes or a tea party.
Monday, January 17, 2011
Gluten free bread
NOTE: tim a coworker of Jeffs made it and used guava honey in place of molasses
and 1/3 cup brown rice flour and 1 cup white rice and turned out fine
This is the best!!! Enjoy.............
My mom in law is always looking for good GF bread recipes for us. This was posted in the Spokesman Review paper by the winner of the Fleischmann's Yeast Bake for the cure contest 2010 Spokane County Interstate fair.
I am so excited, this bread is light....brown....airy....
Pass this on to anyone you know that has not found a great bread!
1 cup brown rice flour
1 cup oat flour
1/4 cup millet flour
1/3 cup tapioca flour
1/3 cup cornstarch
1/3 cup white rice flour
1/4 cup flax seed meal(ground)
1 tbsp xanthan gum
4 tbsp brown sugar
1 1/2 tsp salt
3 eggs room temp
1 1/4 tbsp Molasses
4 tsbp coconut oil, melted slightly
1 tsp water
1 packet active dry yeast i use SAF plus one tsp sugar for proofing yeast
1/4 cup plus 1 cup heated water 120 degrees for yeast to grow
I followed this to a T. Read carefully before beginning.
Be sure all dry ingredients and eggs are at room temp. Grease bottom of 10-inch loaf pan. Heat oven to 200;turn off right before you put the bread in oven to rise.
In the bowl of your standard mixer (use the paddle not the dough hook for this recipe), sift together all dry ingredients (the brown rice down through salt).
In a separate bowl, combine eggs, molasses water and melted coconut oil. Heat water for proofing yeast.
In a small measuring cup, combine yeast and sugar and then add 1/4 cup heated water. Let set for 10 minutes. It should be foamy and active. If not, start over with another packet of yeast.
Once the yeast is ready, add the liquid ingredients to the dry ingredients. Then add the yeast mixture. Then slowly add one cup of water until you reach a cookie dough like consistency. You do not need all the water, so be sure to add only a little at a time.
Beat dough on medium speed for about five minutes -do not over beat or punch your bread, this will make it hard.
Turn oven off. Put dough in prepared pan. Take some parchment and loosely cover bread pan. Place in warm oven..i added a pie plate with warm water on the rack below the loaf pan. Bread should be double in size, up to the lip of the bread pan.
Take off parchment, heat oven to 350 and bake for 40 minutes, Mine got a bit brown on top but was not over done, it was perfect!
Yield: one loaf
and 1/3 cup brown rice flour and 1 cup white rice and turned out fine
This is the best!!! Enjoy.............
My mom in law is always looking for good GF bread recipes for us. This was posted in the Spokesman Review paper by the winner of the Fleischmann's Yeast Bake for the cure contest 2010 Spokane County Interstate fair.
I am so excited, this bread is light....brown....airy....
Pass this on to anyone you know that has not found a great bread!
1 cup brown rice flour
1 cup oat flour
1/4 cup millet flour
1/3 cup tapioca flour
1/3 cup cornstarch
1/3 cup white rice flour
1/4 cup flax seed meal(ground)
1 tbsp xanthan gum
4 tbsp brown sugar
1 1/2 tsp salt
3 eggs room temp
1 1/4 tbsp Molasses
4 tsbp coconut oil, melted slightly
1 tsp water
1 packet active dry yeast i use SAF plus one tsp sugar for proofing yeast
1/4 cup plus 1 cup heated water 120 degrees for yeast to grow
I followed this to a T. Read carefully before beginning.
Be sure all dry ingredients and eggs are at room temp. Grease bottom of 10-inch loaf pan. Heat oven to 200;turn off right before you put the bread in oven to rise.
In the bowl of your standard mixer (use the paddle not the dough hook for this recipe), sift together all dry ingredients (the brown rice down through salt).
In a separate bowl, combine eggs, molasses water and melted coconut oil. Heat water for proofing yeast.
In a small measuring cup, combine yeast and sugar and then add 1/4 cup heated water. Let set for 10 minutes. It should be foamy and active. If not, start over with another packet of yeast.
Once the yeast is ready, add the liquid ingredients to the dry ingredients. Then add the yeast mixture. Then slowly add one cup of water until you reach a cookie dough like consistency. You do not need all the water, so be sure to add only a little at a time.
Beat dough on medium speed for about five minutes -do not over beat or punch your bread, this will make it hard.
Turn oven off. Put dough in prepared pan. Take some parchment and loosely cover bread pan. Place in warm oven..i added a pie plate with warm water on the rack below the loaf pan. Bread should be double in size, up to the lip of the bread pan.
Take off parchment, heat oven to 350 and bake for 40 minutes, Mine got a bit brown on top but was not over done, it was perfect!
Yield: one loaf
Gluten free Flour Tortillas
Gluten-Free Flour Tortillas
- 4 cups gluten-free all-purpose flour mix
- 3 teaspoon xanthan gum
- 4 teaspoon sugar
- 2 teaspoon salt
- 2 cup warm water
- 2 tbsp olive oil
- enough milk to make it come together in ball in mixer
When the tortillas are rolled out, place them on a heated griddle (I use my big pancake one so I can cook 3 at a time). I keep the temperature at around 355 degrees and keep them on there until bubbles form. Then flip and wait for the tortilla to be ready.
I feed these to my husband and kids all the time. It makes burritos a gourmet feast that everyone loves. There is nothing so delicious as freshly made tortillas. Serve them with melted butter and salt. Use them for sandwich wraps. Have fun and enjoy. I promise this one is easy and will be a hit.
Create a Gumdrop Topiary | Activities | Education.com
Create a Gumdrop Topiary | Activities | Education.com
This was harder than expected. They did ok and had fun, but you must have a dowel and a base really strong.
We used large gumdrops and they are heavy, we would do dots next time, Nicholas suggested that while making it.
Ours did not turn out as cute but was a good project. It is MLK day and we read his dream and talked about his life while making our craft.
This was harder than expected. They did ok and had fun, but you must have a dowel and a base really strong.
We used large gumdrops and they are heavy, we would do dots next time, Nicholas suggested that while making it.
Ours did not turn out as cute but was a good project. It is MLK day and we read his dream and talked about his life while making our craft.
Sunday, January 16, 2011
April's Gluten Free pancakes
April's Delicious Gluten-Free Pancakes
| This is a great way to use your flours. It is more economical than the mixes and tastes great. ENJOY! | |
- 1 cup Aprils gluten free flour blend
- 1/3 cup clear jel
- 4 tablespoons dry buttermilk powder
- 15 drops vanilla creme stevia
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 2 eggs
- 3 tablespoons canola oil
- 2 cups water or i like to use seltzer or club soda
Directions
- In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir eggs, water, and oil until well blended and add to dry and stir till few lumps remain.
- Heat a large, well-oiled skillet or griddle over medium high heat. 350' Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
Blueberry Sauce:
2 T cornstarch
2/3 cup cold water
2/3 cup sugar
1 t. fresh lemon juice
pinch of salt
2 cups blueberries, fresh or frozen
In medium saucepan, dissolve cornstarch in cold water.
Add sugar, lemon juice and salt. Stir over medium heat
until thick. Gently stir in blueberries. Refrigerate sauce
until serving. Serve sauce hot or cold. Great on many things!
My dear sister is Christ Julie Schweinsberg shared the blueberry sauce with me!
Saturday, January 15, 2011
The best salad dressing, by Paisley!
Paisley's Blue Cheese Dressing.... never buy bottled dressing again once you taste this.
1/2 tsp. garlic salt
1/2 tsp. black pepper
1/2 tsp. Worcestershire sauce
1/4 c. milk
2 tbsp. vinegar
1 1/2 c. mayonnaise (Hellman's)
1/3 cup sour cream
3/4 c. crumbled Maytag blue cheese
Blend together dry spices then add the Worcestershire sauce. Add the milk then let it sit for a few minutes, to dissolve the spices. Have the mayonnaise measured out as well as the blue cheese crumbles before you add the vinegar to the milk mixture.
Add the vinegar to the milk mixture. It will start to curdle; this is normal.
Add the mayonnaise and whisk together well. When blended, add the Blue cheese crumbles.
The longer you let this refrigerate, the better the flavor will be. A must have for hot wings!
Makes 3 cups.
1/2 tsp. garlic salt
1/2 tsp. black pepper
1/2 tsp. Worcestershire sauce
1/4 c. milk
2 tbsp. vinegar
1 1/2 c. mayonnaise (Hellman's)
1/3 cup sour cream
3/4 c. crumbled Maytag blue cheese
Blend together dry spices then add the Worcestershire sauce. Add the milk then let it sit for a few minutes, to dissolve the spices. Have the mayonnaise measured out as well as the blue cheese crumbles before you add the vinegar to the milk mixture.
Add the vinegar to the milk mixture. It will start to curdle; this is normal.
Add the mayonnaise and whisk together well. When blended, add the Blue cheese crumbles.
The longer you let this refrigerate, the better the flavor will be. A must have for hot wings!
Makes 3 cups.
Thursday, January 13, 2011
BEANS!
I am serving parent to parent these beans with chips and rice and cheese this Friday! So I thought if they like them I had better post how to make them!
A blogger friend of mine Sherelle inspired me to try beans. My brother in laws mother also taught me a few tricks. We use the leftovers as refried in breakfast wraps or a quick taco or mexi side dish. They are super cheap and the flavor is great!. We've been cooking them a lot, and I have finally found a way to prepare them, that is so yummy. Dry beans are perfect for food storage. They have a long shelf life, and they are super cheap...but I can't stand bland food (and almost every recipe I've tried for beans has been bland), so I have adapted this recipe to give them pizazz.
Beans have to be made in advance. I usually put mine on the stove after morning chores and before I start work for the day. This way, I can let them simmer all day
To start with, you'll need to decide how many beans you'll need (dry Pinto Beans). I usually cook about 1.5-2 cups (remember, they will expand though). Wash the beans really good using a colander. You'll want to make sure to wash the well, because beans are dirty...you won't believe the dirt that comes out of there!
After washing, place beans in a large pot and cover with about 2" of water. Bring to a boil, turn off heat, cover and let sit for 1 hour. This is a fast soak method. Once your beans have soaked for an hour, remove the lid and season. Here is where you add all the flavor. I start by adding 4-5 slices of bacon to the pot. Then, I add a few slices of jalapenos (you could add more or less, but I promise the flavor is better if you add at least a little slice). I usually mince up 2-3 cloves or garlic and throw in the pot, and then season generously with the following: seasoning salt, pepper, garlic salt, cumin, chili powder, dried onions (you can also add red pepper flakes or cayenne pepper if you like it spicy). Use at least 1-2 tsp of each! Now, make sure that the beans are covered with water (some may have been soaked up by beans during the soaking process). I always keep my beans covered with water, so you'll want to keep checking throughout the cooking process. Bring to a boil again, and then turn down to simmer. Replace the lid and simmer on the stove for about 5 hours, checking it every now and then to make sure there is plenty of water and stirring. Sometime after about 2 hours of simmering, I take out the bacon and jalapenos. The flavor the jalapeno adds is amazing and it does not make it spicy. Towards the end, I usually add a little more seasoning if needed. Be sure to taste the beans as you go.
I usually whip up a batch of gluten free cornbread and we simply eat beans and cornbread for dinner. It is honestly so tasty...I never thought that something so simple could taste so good! We like to add a bit of sour cream and cheese to the beans as well. You can even add fresh chopped onions and cilantro as toppings.
Refrigerate left over beans in an air tight container. When you're ready to make refried beans, just add a little olive oil to a skillet and then scoop in some beans. Season with a bit of cumin and chili powder and start mashing them once they start getting bubbly. Turn and mash again. We like to make scrambled eggs and refried beans for breakfast, and add them to a warm corn tortilla with a little bit of mexican blend cheese. It makes the best breakfast burritos, and my kids gobble them up.
A blogger friend of mine Sherelle inspired me to try beans. My brother in laws mother also taught me a few tricks. We use the leftovers as refried in breakfast wraps or a quick taco or mexi side dish. They are super cheap and the flavor is great!. We've been cooking them a lot, and I have finally found a way to prepare them, that is so yummy. Dry beans are perfect for food storage. They have a long shelf life, and they are super cheap...but I can't stand bland food (and almost every recipe I've tried for beans has been bland), so I have adapted this recipe to give them pizazz.
Beans have to be made in advance. I usually put mine on the stove after morning chores and before I start work for the day. This way, I can let them simmer all day
To start with, you'll need to decide how many beans you'll need (dry Pinto Beans). I usually cook about 1.5-2 cups (remember, they will expand though). Wash the beans really good using a colander. You'll want to make sure to wash the well, because beans are dirty...you won't believe the dirt that comes out of there!
After washing, place beans in a large pot and cover with about 2" of water. Bring to a boil, turn off heat, cover and let sit for 1 hour. This is a fast soak method. Once your beans have soaked for an hour, remove the lid and season. Here is where you add all the flavor. I start by adding 4-5 slices of bacon to the pot. Then, I add a few slices of jalapenos (you could add more or less, but I promise the flavor is better if you add at least a little slice). I usually mince up 2-3 cloves or garlic and throw in the pot, and then season generously with the following: seasoning salt, pepper, garlic salt, cumin, chili powder, dried onions (you can also add red pepper flakes or cayenne pepper if you like it spicy). Use at least 1-2 tsp of each! Now, make sure that the beans are covered with water (some may have been soaked up by beans during the soaking process). I always keep my beans covered with water, so you'll want to keep checking throughout the cooking process. Bring to a boil again, and then turn down to simmer. Replace the lid and simmer on the stove for about 5 hours, checking it every now and then to make sure there is plenty of water and stirring. Sometime after about 2 hours of simmering, I take out the bacon and jalapenos. The flavor the jalapeno adds is amazing and it does not make it spicy. Towards the end, I usually add a little more seasoning if needed. Be sure to taste the beans as you go.
I usually whip up a batch of gluten free cornbread and we simply eat beans and cornbread for dinner. It is honestly so tasty...I never thought that something so simple could taste so good! We like to add a bit of sour cream and cheese to the beans as well. You can even add fresh chopped onions and cilantro as toppings.
Refrigerate left over beans in an air tight container. When you're ready to make refried beans, just add a little olive oil to a skillet and then scoop in some beans. Season with a bit of cumin and chili powder and start mashing them once they start getting bubbly. Turn and mash again. We like to make scrambled eggs and refried beans for breakfast, and add them to a warm corn tortilla with a little bit of mexican blend cheese. It makes the best breakfast burritos, and my kids gobble them up.
Wednesday, January 12, 2011
Sunday, January 9, 2011
Our new hobby!
Jeff and I took a Martini class as one of his Christmas presents from me. We had a great time and it inspired us to make some of our own infusions. Mom was here and really enjoyed the pomegranate vodka we made last Christmas. Tonight we made several. We diluted 77.4 Percent alcohol down to 40% Vodka to the fruit.
11-8-13
Apple Infusions
1 gallon 40%Vodka, 3 Granny Smith apples, 3 Winter Banana, no sugar still infusing.
- Tangerine Cranberry 1 cup sugar to 3/4 gallon
- great flavor, a little sweet, did not need simple syrup in drink mix
- Orange Cranberry 1 quart 4 oranges, zest of four oranges, 1/2 cranberries, 1 cup sugar
- lots of orange, subtle cranberry, little sweet
- Grapefruit Ginger 1/2 pink, 1/2 pomelo, zest of 1/2 pink, 1 candied ginger slice chopped fine, 1/3 cup sugar, 1 quart jar
- very good, mild, lots of flavor, great with cranberry juice
- Pomegranate 1quart 3/4 full
- PAMA Pomegranate Liqueur eat your heart out, much better flavors and intense
- Pomegranate and Huckleberry 1/2 cup sugar, 1 cup huckleberry, 1 cup pomegranate 1 quart
- AMAZING, our favorite, not sharing
- Huckleberry 1 pint full with 1/2 cup sugar
- Incredible with anything, mixes well with desserts, does not even smell like alcohol, straight tastes like cough syrup, needs less sugar in our opinion
- Orange pomegranate 1 quart 2 oranges 1 cup+ pomegranate 1/2 cup sugar
- Very good, used in baking and my favorite!
11-8-13
Apple Infusions
1 gallon 40%Vodka, 3 Granny Smith apples, 3 Winter Banana, no sugar still infusing.
Saturday, January 8, 2011
Gluten Free Brownie
I have played around with flours and different recipes for brownies and I have also used the betty crocker mix and I really prefer the texture and taste of this brownie. I have made it several ways and am ready to post the recipe! I hope you enjoy it as much as we do! The flour is on my blog. I modified a recipe from a friend Michelle Gibbs when she was cooking gluten free. I really love the potato flour in it, it is the secret I believe to a great texture and taste
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup gf flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tsp xanthum gum
- 3 tablespoons butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.I like to flour with the cocoa.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.I did exactly 30 min in a glass pan.
- To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. You may need a bit a milk to get it spreadable. Frost brownies while they are still warm not hot.
- ENJOY, you will love these...my family is in love with them and I am happy to have a money saving recipe!
Friday, January 7, 2011
Christmas fun and highlights for our family in Washington
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| Bitty and Paisley...matching angels! |
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| Nicholas sporting his new PIRANHAS backpack |
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| Star Wars and Legos! |
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| Polly pocket Cruise ship!! |
Paisley said something funny when I was getting ready for New Years Dinner...I was shaving my legs and she walks in and asks "mom are you cutting the pine needles" I laughed so hard!! She says some of the darnedest things!
I made some soup one night and Nicholas said "mom I think I like american soup, not this greek soup!
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| Nicholas and Balto..he loves the tree! |
This was so funny, our tree got so dry this year. We got it at Fred Meyer and it must have been cut early. He took the branches off one by one and bagged them so the needles would not get in the shag carpet. He was loving it and I had to get a picture! I put it on face book and everyone loved it!
This was our tree before Daddy Grinch got a hold of it!!
The compote is a gift from mom on one of our shopping trips to the antique store! I love it, it is so old it is turning a lavender color, that is the lead in the crystal exposed to sunlight. I can't wait to serve a dessert in it! Thanks mama!
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| Frying pan cat! |
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| Don't we look cute!! |
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| Star wars legos! |
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| Nickle Pickle!! |
Santa brought a remote control heli..way cool!
A Star Wars tv video game from Grandma!!! Hours of fun will be made by this I am sure.
Aditi Shankardass: A second opinion on learning disorders | Video on TED.com
After seeing a neurologist the fall of 2009, We had Nicholas tested with a Sleep Deprived EEG and it did show spikes related to silent seizures. We put him on a medication and he did make improvements. His sleep patter is better and he does not move near as much as he did before medication. He is doing so well and our coach sent me this video and I thought I should share our story. This was a costly adventure but well worth it. I would be curious with the mapping of the new EEG what we would find.
Wednesday, January 5, 2011
Merry Christmas from the Walkleys 2010
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| Wishing you and your family a very Merry Christmas! Hope it is filled with Love, Laughter and lots of good food with your family and friends! xoxo Love, The Walkley's |
A new year, I was not done with 2010!
Just a few December highlights and pics!
Thanks for stopping by to see our fun :0)
Our tree, it was very fragrant and pretty this year. We did the same color and added a few antique bulbs this year. Mom and I had fun at a new antique store this visit!
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| He even has a fish pond and barbque!! |
Time does fly, There has been so much I wanted to share so I will try to do so in several posts. While mom was here, we did the 12 days of Christmas in crafts. They are still asking what is the craft for today. They loved it. Here are a few pictures to showcase a few we made.
- Paper snowflakes
- Gingerbread houses
- self decorated t shirts
- snow crystal ornaments
- ornament painting with the years favorites on the back
- toy mice for balto out of recycled socks
- Snowmen out of paperplates
- Christmas food for the birds on bread with peanut butter and cut with cookie cutters
- flower hair accessory
- glow in the dark snowmen
- foam snowglobe fun
- the last one we have not done yet...it is a ornament made out of glue blob! maybe next year:)
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| We glow in the dark!! |
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| Balto loved the catnip inside! |
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| We loved this, it is a pipecleaner and borax! Beautiful Crystals!! |
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| Frying pan cat..he tried it out before I could even cook something up! |
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| Gluten free sugar cookies are the best! |
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| We love our shirts! |