Tuesday, November 19, 2013

New Hope, New Cure!

A friend shared with me Kerri Rivera and her Autism One Presentation! Have a look.http://www.mmsautism.org/kerri-rivera-presentation-at-autismone-2012

Friday, November 15, 2013

What to make with one banana? GF Donuts!

April’s Sour Cream Donuts (Gluten Free)

Makes 6 and uses 1 banana, I often have one bad one and I like to have a go to recipe to fall back on. I played with the ingredients till I achieved the preferred texture . You could use applesauce in place of banana.

I got my 6 piece Norpro donut pan at Prepared pantry in Idaho and use it often! I also purchase my potato flour there. Great store by the way!

¾ cup sugar
1 egg
½ cup sour cream or greek yogurt
1 banana
1 tsp soda
1/8 tsp salt
1 cup GF flour blend or (1 cup regular flour and not oat flour)
½ cup oat flour
Nuts optional, ¼ cup

Mix sugar, eggs, and sour cream. Add crushed banana. Add dry ingredients, mix well. Add nuts. Bake in greased donut pan at 325 degrees for 15-20 minutes. Donut will be firm to touch and brown on sides, not top. I frosted these with a powdered sugar glaze, great plain too.


Wednesday, November 13, 2013

Ignacia-a grape worker, gardener, vineyard manager, pet lover

       I would like to introduce you to a new friend of our family. Her name is Ig-nac-ia. Ignacia is a very special 74 year old Hispanic worker. One of the things that first grabbed my attention was her happiness and contentment. She is a really hard worker and works everyday but Sunday. She knows English really well and loves to listen to the kids. She teases them in sweet ways, ways that make them really think.
She is short, petite, wears socks over her long sleeves to keep her wrists protected. She wears a blue bandana on her hair and then a baseball cap or sun hat. Ignacia comes every morning and every afternoon. She has a beautiful smile and sweet laugh.
     Our kids love to hear her brown and white GMC truck with canopy come down the lane at 2mph, the kittens and cats come running, the kids grab their shoes and run to greet her also. It is the highlight of their afternoon. They love to share the day with her and give her an update on all 14 cats and who know how many kittens. Ignacia loves to visit and learn what we are doing. We share things we have made with her and she brings us treats from her yard. She has a walnut tree! She brought me two starts that I put in the ground last month. I hope they will take off and grow.
     We miss her when we go home to our real home. The kids learn a lot from her. I am thankful to have her in our life on the farm.

Sunday, November 10, 2013

April's Secret Ingredient Granola

April’s Secret Ingredient Granola

4 cups GF rolled oats
1 cup slivered almonds or walnuts
1 cup cashews
3/4 cup shredded sweet coconut
¼ cup Apple Cider Syrup
1/3 cup dark brown sugar
1/3cup pure maple syrup
1/4 cup olive oil
1/4 teaspoon lime sea salt
1 cup raisins if like fruit in granola


Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, apple cider syrup, oil, and salt. Combine both mixtures and pour onto glass 9x13. Cook for 1 hour and 15 minutes, stirring every 30 minutes to achieve an even color. Can easily double, use lasagna pan 11x17 to bake it in.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Saturday, November 9, 2013

Chive Vinagrette

This is amazing if you grow chives! 
The recipe and idea is from our friend and Chef Stann Grater.

Take your chive flowers, cut at base of flower. Wash and strain in colander. Pack a quart jar with blossoms, cover with White Wine Vinegar and let sit in dark place 3-6 weeks till light lavender vinegar appears. Take cheesecloth, strain, and put in new jar for storage in refrigerator. This is amazing in salad dressing or any time you need a light vinaigrette!

Friday, November 8, 2013

Pomagranet, how to deseed!

This you tube tutorial link is worth the time!I found it on facebook and tried it.  It is a breeze to get the precious seeds out. Get a large wooden spoon and a bowl . You will be amazed:)

Gluten Free Vanilla for the Holidays

Gluten Free Vanilla


  • 3 vanilla beans (Madagascar Bourbon Planifolia Vanilla Beans and
    Tahitian Beans)
  • I use this company for my beans http://www.vanillaproductsusa.com
  • 1 cup vodka (grape distilled if you can find it)
  • glass jar with tight fitting lid


1 Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected.
2 Put vanilla beans in a glass jar or bottle*** with a tight fitting lid (mason jars work well). Cover completely with the vodka.
3 Give the bottle a good shake every once in a while. Store in a dark, cool place for 2 months or longer.
Lasts for years. You can keep topping it off with vodka once in a while as you use it, just remember to give it a good shake.
You can also make vanilla sugar by putting a split vanilla bean into a jar of white, granulated sugar. Great way to infuse the sugar with vanilla flavor for baking.

****bottles, I recycle the 12 oz. World Market Soda bottles for gift giving and presentation.

(Did you know that each vanilla bean comes from an orchid that has been pollinated by hand? Once the vanilla seed pod has developed, it must be hand picked as well. After picking the curing process takes several months. So if you’ve ever wondered why vanilla extract, and especially vanilla beans, can be so expensive, this is why.)

I love these free labels I found online and wanted to share, they are from blog http://www.shrimpsaladcircus.com/

Hard Apple Cider 2013

Jeff has been researching the making of Hard Apple Cider for a few weeks. We filled our glass carboys on 11-6-13 and left them at room temp. We have two carboys, a 5 and 6.5 gallon, filled with 10 gallons of cider with a stopper and vapor lock. Because we washed the apples before pressing, the natural yeast had not started fermentation. We added Epernay yeast on 11-8-13 and placed the carboys in a cool place for a slow fermentation.

Willard Apple Cider Syrup

 WillWalk Cider? 
What do you think of the name?
 Living on the farm is so fun and so much work! 

Cider syrup, Applesauce, Apple butter, Cranberry applesauce, Cider, Hard Cider, Apple Dumplings, Pie, Baked Apples to name a few.
 Bud age 72, Jeff age 44
Nov 2013
We have been experimenting this fall with all the fresh apples and juice. Jeff and his dad pressed off 44 gallons of fresh juice. We used Fuji, Granny, Golden, Winter Banana, Johna Gold, and Red Delicious. We were able to borrow the Willard family cider press and the boys had fun. We as a family picked an est. 15 bushels of  apples the weekend before, washed them all and refrigerated them. I boiled the cider to kill the bacteria and bugs. To make the syrup, we used 1.5 gallons of fresh cider and brought it to a boil, skimmed it, and simmered for 4 hours. I took it off the stove when it coated the back of the spoon. The end result was a rich light amber, tart, think syrup. It filled 4 Jelly Jars.

Wednesday, November 6, 2013

The Farm, a Retreat, a Blessing, and a Joy to inhabit!

We should help others do what is right and build them up in the Lord. – Romans 15:2  

Fall Transition 2013

This fall has brought on many changes for our family! After living apart 2 years due to work locations, we chose to put our house for sale (which is still for sale) and home school the kids during this transition. We are living in a small town in central Washington on a farm that grows Apples, Cherries, and Wine Grapes. The fresh crops, homemade apple cider, applesauce, pies and dumplings  have been so fun!

We chose k12 since both kids have IEP's. We have never home schooled before, we are impressed with the program. Nicholas has a Special Ed teacher and a homeroom teacher to assist with math and reading comprehension. Paisley has a Speech Therapist and home room teacher. She is in a tier 2 reading program and we are seeing great improvements.

I am surprised at how much relief k12 Home Schooling brought Nicholas. He loves to be at home and so far, is thriving with the transition. He was being bullied far more that we imagined at school. He refers to certain kids and situations every day and expresses his relief in not having to deal with them. I feel so good in that he is safe, relaxed and learning at his pace. I feel so bad in not knowing how severe and often the bullying was. I attempted to curb every attempt of bullying I was made aware of and obviously had no idea the daily taunts. Nicholas is not a tattle and internalized most of it.

One of our daily activities is not taking place in our new location. SWIMMING with the IFST Piranhas! We miss it so much! We miss the friends, the values, the commitment, the coaching staff and board, the daily water therapy for Nicholas, the exercise, the pool drama, the team, our home, a bathtub, our church family and our neighbors. We do not miss the weather, wind, the bullying, gas bill, cleaning 4 bathrooms and 5 bedrooms to name a few.

Paisley was a Kitty for Halloween and Nicholas was Darth Vader. Nicholas was not very enthused this year, kinda embarrassed. Paisley loved every minute of it. They carved pumpkins that Jeff grew for us over the summer and already have plans for next years crop. We are enjoying being a family and the togetherness we missed for so long.

Paisley As Kitty 2013 Willard Farms
Nicholas as Darth Vader 2013

Thursday, June 20, 2013

Blueberry Yogurt Cookies

Blueberry Yogurt Cookies with Lemon Cream Cheese Frosting

We found these while on vaca in Washington and they are a keeper!! 
Makes about 28 cookies
For the blueberry yogurt cookies:
1 cup granulated sugar
1 1/2 cups honey or plain Greek yogurt
1 large egg, beaten
1 teaspoon vanilla
1 1/2 cups gf glour blend flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries
Milk to thin is necessary, I used 1-2 tbsp if want flatter cookies
For the lemon cream cheese frosting:
1 (8-ounce) package cream cheese, softened
2 3/4 cups confectioners’ sugar
1/4 cup fresh squeezed lemon juice
2 teaspoons grated lemon zest
1. Make the cookies: Preheat the oven to 375 degrees Fahrenheit. Grease several baking sheets, or line them with silicone baking mats, and set aside.
2. In a large mixing bowl, mix together the sugar and yogurt, then blend in the egg and vanilla.
3. In a separate bowl, whisk the flour, baking powder, and salt together, then blend it into the wet yogurt mixture. Add milk to thin is necessary, Gently fold in the blueberries.
4. Drop tablespoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for about 10 minutes, until the cookies start to barely brown at the edges. Remove from the oven and let the cookies cool on the baking sheet for two minutes, and then move the cookies to a wire cooling rack to cool completely. Some of the blueberries will burst during baking—this is to be expected and will not affect the taste!
5. Make the frosting: Beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Slowly add the confectioners’ sugar and lemon juice and beat until creamy, about 3 minutes. Stir in the lemon zest. Spread on top of the cooled cookies. These cookies are best eaten within 1 to 2 days.

Monday, February 25, 2013

Gluten free Donuts

Nicholas loves donuts and Gluten free donuts to purchase are over a dollar a donut! I saw this recipe and tried it gluten free. They are a hit! and saves money:) http://pinterest.com/pin/151152131216012300/

Baked Chocolate Cake Doughnuts
Yield: 6 large or 1 dozen small doughnuts
A wonderful baked chocolate cake doughnut recipe adapted from Amy Clark on Mom Advice
  • 1/2 cup whole milk
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 4oz bar Ghiradelli Semi-Sweet or white Chocolate, chopped, melted and slightly cooled
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/4 cup aprils gluten free flour blend flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting
  • Dash of cinnamon
  1. Preheat oven to 325°F
  2. In the bowl of your stand mixer, add milk, brown sugar and 1 egg. Mix until well incorporated.
  3. Slowly add melted chocolate, butter, and vanilla. Mix on low for 1 minute.
  4. Continuing on low speed, add flour, baking soda and salt. Continue mixing until batter is smooth.
  5. Lightly spray your doughnut pan with non-stick cooking spray.
  6. Fill each portion of the doughnut pan 3/4 of the way full. Bake for 12 minutes or until doughnuts spring back when touched.
  7. Remove from the oven and allow doughnuts to sit for one minute. Then, remove doughnuts from pan and place on a wire cooling rack.
Sprinkle with powdered sugar and serve.