Gluten Free Vanilla for the Holidays

Gluten Free Vanilla

Ingredients

• 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

Method

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/

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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.

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

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.

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

Ingredients

• 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

Instructions

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.

Chocolate Cake GF/DF

Chocolate cake

gf /dairy free 

Makes 1- 9 inch round cake or 12 cupcakes

Ingredients

1/2 cup coconut oil
1 cup sugar
1 t. vanilla
3 eggs
1 1/2 cups Gf flour blend of your choice
1 cup unsweetened cocoa (Ramstandt)
1/2 cup boiling hot water

Instructions

Cream butter or coconut oil with sugar in mixing bowl fitted with paddle attachment.  Add one egg at a time.  Add vanilla and blend.  Place baking mix in medium bowl.  Sift in cocoa.  Add ½ of the dry mix to the butter mixture and blend.  Add half the hot water and blend.  Add remaining dry mix and remaining hot water.  Stir well to combine.

Pour into greased 8×8 square pan or 9 inch round cake pan. Bake at 350 for 30 minutes or when toothpick inserted comes out clean.

Introducing Snowflake our elf!

12-12-12

We are so excited for the 12 days of Christmas and our Elf Snowflake is here! It took the kids 1 second to name her and she is a doll. Look what she did :0)

Nutcrackers in timeout I guess:)

All the Nutcrackers are showing us their bums!!

The kids were totally surprised and what a hoot. Nick read the letter she brought and we are off to a fun start for 12 days of Christmas with our Elf!

Meet Miss Snowflake 12-12-2012

Her Left hand is damaged and Paisley said, "Look mama, her hand is disabled" I said of sweetie, that  is so sweet of you to notice, I say we see how she handles a challenge and be thankful and blessed for our good hands!  She wanted to touch her so bad but held her hands behind her back and just stared at her every detail. So cute!

Energy Balls that Kids will eat

1 cup GF oats

1/3 cup honey

1/2 cup peanutbutter

1/2 cup choc chips or craisins or raisins

1/2 cup flax ground

1 tsp GF Vanilla

Mic till forming a mass, then I used a ice cream scoop to form  the ball. So easy and store in zip-lock or Tupperware. They are better the next day once they have sat.

November 2012 Time Flies

Making Blueberry Muffins today for the swim meet in Jackson this weekend. These are great and you will not know they are GF.

I got this recipe from a friend and modified it to be GF. It is great with regular flour too!

I use my flour blend in place of regular in equal measurements. If it calls for 1 1/2 cups of regular flour I use 1 1/2 cup GF blend. I do not add Xantham  gum to the blend, some recipes do not need it and some need more so I add that each time it is called for.

Blueberry Muffins (or any fruit)

1 1/2 cup GF flour blend
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vege oil
1 egg
1/3 cup milk
1 cup berries

Mix dry then wet, fold in berries, top with crumbled topping.

Makes 10 muffins
Bake 400 degrees 20-25 minutes

topping 1/4 cup sugar
1/4 cup butter
1/3 cup flour
1 1/2 tsp cinnamon

Brown Bear & Salmon Cam - Brooks Falls - Bears - explore

Brown Bear & Salmon Cam - Brooks Falls - Bears - explore

Gluten free pizza crust made with Cauliflower :0)

Cauliflower Pizza Crust
.
Ingredients
.
1 Head of cauliflower (mine was a smallish head)
2 C shredded cheese divided (I used mozzarella, but any medium/hard cheese will work)
Italian seasonings (I used oregano, parsley, fresh garlic and some onion)
Pizza sauce or marinara sauce of your choosing
Toppings (we used crab, black olives and manwaring cheese)
.
Instructions
.
Grate your cauliflower or I used a vita mix and used setting one, use masher to get all flowered heads blended, Do NOT add water or anything to the cauliflower.
.
 preheat the oven to 450* and prepare a cookie sheet or pizza pan by spraying it with cooking spray. This is also a good time to prepare your toppings – cook your sausage, cut up your pineapple, whatever…
.
To the cauliflower mash add 1 C shredded cheese and spices and combine. Add egg and mix well with your hands. Press the crust onto a pan and shape into a 9-12″ pizza (depending on how thin you want the crust). I did mine closer to a 11x 12″ and it worked great! I put it in my pampered chef stoneware, Spray the top of the crust with cooking spray (to help brown) or brush with oil.
.
Bake the crust for 15-20 minutes (or until golden brown). When you pull out the pizza, turn your oven to broil. It even smelled like pizza crust!
.
Add your toppings  including 1-2 Cups more cheese and put pizza under the broiler for 3-5 minutes. Just broil it long enough to melt the cheese and caramelize the toppings a bit.
.
Seriously delicious! Gluten free, and  We ALL loved it!! I made this Sunday and they are already asking for it again!! Cauliflower! Who knew?? The crust is soft but came out in tact and fine with a spatula, it is very filling, 2 pieces was tons! You can not pick it up but a fork works great or add 2 egg's. I may even try mini crusts next time. Way fun!!

Homemade Wholesome Granola( i found this in Pathways!, it is great)

Ingredients

• 8 C rolled oats
• 3/4 C melted coconut oil
• 1/2 C melted butter
• 1 1/2 C kefir (or cultured buttermilk)
• 1C water (if you need more add a bit more, just to make it moist enough to soak, if it is moist without it, just skip)
• 1/2 C raw honey
• 3/4 C maple syrup
• 1 tsp sea salt
• 4 tsp cinnamon
• 4 tsp vanilla extract
• 1 C dried coconut, shredded
• 1 C dried fruit, chopped (I usually use apricots or mango)
• 1/2 C pumpkin seeds, chopped
• 1 C nuts (optional) – chopped almonds is wonderful
• 1 C dried apples (this is from the originally recipe and I have yet to add it, but I keep it here in case I do have dried apples on hand at some point)

Instructions

1. Start your soaking in the morning because you will want to soak it for 24 hours, and the bake time is long. Starting your soak after breakfast will allow you to bake during the morning and afternoon and be done with it before dinner next day.
2. Combine your oats with the melted oil, melted butter and kefir (or buttermilk) in a very large bowl, add water last because you may not need much. Mix well. Cover with a cloth and let it sit at room temperature for 24 hours (keep it cooler, rather than warmer). After the soaking, preheat the oven to 200° F.
3. Combine the honey, maple syrup, salt, cinnamon and vanilla in a small pot on the stove. Bring to a gentle simmer, stirring the mixture, until honey becomes thin.
4. Combine honey and oat mixtures, mix well.
5. Spread mixture out over parchment paper on cookie sheets, or just spray the pans lightly with cooking spray.
6. Bake for 4 hours, until granola is crunchy. It will seem slightly soft, but it crisps up as it cools. Turn the oven off and cool in the oven. Do not turn the oven up because you will burn your granola, and burnt granola is not tasty (again, ask me how I know). Just cook it low and slow. Your patience will be rewarded for a good month or longer. I stir my granola every 30 minutes.
7. Mix in the coconut, seeds, dried fruit and nuts. Store in an airtight container in the refrigerator. On the counter for a few days or in cool weather is fine, but I have heard many people talk about their soaked granola molding in just a few weeks. Mine has never molded, but I have never kept it on the counter for more than a day - we always put it back in to chill.

This granola is more nutritious and less expensive than any granola you can find commercially. It is delicious with fresh raw milk as cereal. My kids like it best with fresh fruit and yogurt, and my favorite is with plain kefir and blueberries.  Enjoy!

Donut Cake

Doughnut Cake



This moist cake tastes just like a cake doughnut.
Ingredients:

1 ½ cups butter i use unsalted

8 oz. cream cheese
2 ½ cups sugar
6 eggs
2 tsp vanilla powder (or gluten free vanilla)

3 cup rice flour or my flour blend below

1 tsp salt
1/4 tsp fresh grated nutmeg

Directions:

Preheat oven to 350°F.

In a mixer beat the butter and cream cheese on low speed until smooth.  Add the sugar and whip for 4 minutes.  I use setting 3 on my kitchenaide with the paddle. Add the eggs one at a time, vanilla, salt, and the flour. Beat on low until smooth.

Pour into  greased well greased bundt pan and bake for 55-90 minutes until inserted toothpick comes out clean. The top will be golden brown and not shake  when pan touched in oven.My bundt pan is old and very heavy, if you have a new thin nonstick you may need to play with bake time.