Monday, October 7, 2019

GLUTEN FREE PLUM CAKE

Here in the foothills of the Adirondack Mountains,Italian plums can be found in farmers markets and in farm stands in late September and early October. These plumbs are best known in their dried form as prunes.  It is a wonderful fresh eating fruit, not as juicy as most plums yet full of flavor if ripe. They are medium-sweet and mellow and their true greatness usually emerges in baked desserts, such as tarts, tortes, and cakes.

When I saw Italian plums at a local farm stand I knew that I had to make this cake.

 ALMOND PLUM CAKE

YIELDS: 8 servings /  TIME:  50 min

5 plums, halved and pitted
1 cup  milk (soy milk, or other plant milk)
1/2 medium sized lemon, juice and zest
1/4 cup unsweetened apple sauce
3 tbsp extra virgin olive oil
1 tsp vanilla essence
3/4 cup sugar
1 1/2 cup gluten-free all purpose flour
1 cup almond meal
1 tsp baking powder
1/2 tsp baking soda


Preheat oven 350 degrees
Place a parchment paper at the bottom of a 9 inch cake pan. Grease the paper and the sides of the tin.

Combine all the wet ingredients including lemon zest as well as coconut sugar in a mixing bowl

Once thoroughly mixed sift in your flour, almond meal, baking powder and baking soda and whisk to combine.

Pour the batter into the greased spring form. Place upside down plum halves around the outer edge of the cake as well as one or two pieces in the center. Place 2 or 3 slivers of lemon zest on each plum. Lightly sprinkle cake with sugar.

Bake the cake in the middle of the oven for 40 minutes or until a knife comes out clean/dry from the center.

Let cool slightly before removing from the spring form.

http://goodeatings.com/recipes/desserts/plum-almond-cake-gluten-free/

Saturday, June 1, 2019

Cinnamon Biscuit drop muffins

Easy Gluten-Free Cinnamon Biscuit Balls {Dairy-Free Option}

 Quick and easy, these are great for a sweet breakfast or an anytime cookie. I was out of cinnamon so I used a combination of ginger, allspice, mace and cardamom for a nice spice finish. These were a hit.  

 

Ingredients

Biscuits:

  • 2 1/2 cups gluten-free all-purpose flour (I like Pillsbury gluten-free)
  • 1/2 teaspoon xanthan gum ,leave out if your flour already has it
  • 1 tablespoon gluten-free baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 cup buttermilk dairy-free use cashew, almond or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.
  • 6 tablespoons butter , dairy-free use shortening or Smart Balance or Earth Balance butter
  • 1 egg , room temperature

Icing:

  • 1 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 4 teaspoons milk dairy-free use cashew, almond or coconut milk

Instructions

  1. Preheat oven to 450° F.
  2. In a large bowl add the gluten-free flour, baking powder, salt, sugar, and cinnamon and give it a quick whisk or stir to combine the ingredients. 
  3. Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
  4. Stir in the buttermilk. To make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold. 
  5. Add the whisked egg and stir until a soft dough forms. The dough will be sticky. 
  6. Use parchment paper or gluten-free cooking spray on cookie sheet.
  7. Use either a cookie scoop or tablespoon to scoop out a ball of dough. Roll the dough into 1 inch balls.
  8. Bake for 15 minutes.
  9. Combine icing ingredients.
  10. Drizzle icing over cinnamon biscuit balls.
  11. Enjoy!


Friday, May 10, 2019

Gluten Free Pumpkin Muffins

In a large mixing bowl, whisk together:

1 cup sorghum flour
1/3 cup organic coconut flour
1/2 cup almond flour
1/2 cup tapioca starch or potato starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg

Add in:

1 and 1/3 cups packed organic light brown sugar
1 cup pumpkin puree (canned pumpkin is fine)
1/3 cup light olive oil
2 free range organic eggs, beaten, or Ener-G Egg Replacer whisked with 1/4 cup warm water for vegan
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice
1/2 cup vanilla almond milk or coconut milk

Beat the batter to incorporate the ingredients. If it needs a little more liquid, add up to 1/4 cup almond or coconut milk until it is a smooth consistency.

Stir in by hand:

1/2 cup roughly chopped pecans or walnuts (or raisins, or chocolate chips, as you prefer)

Instructions:

Preheat oven to 350ºF. Line a 12-muffin tin with paper cupcake liners.

Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.

Friday, March 1, 2019

Dark Days

Years ago I came across some blog posts about "Dark Days". The bloggers would challege themselves and others not spend and use up pantry items during Jan. and Feb. And every year since, we've tried to step up to that challenge.  This February, we've been drinking our own wines and juices, And pull many jars from our basement food storage. We drink lots of tea with our own honey any fetch meat, fruit and veg that we've stashed in "freezer camp". We eat very well and I like not having to go out for supplies before or during a storm. A few days ago I took yearly inventory and discovered a case of home canned hash (yea! I thought we ate the last jar last week) Now I know what to be frugal with (green beans) and what to eat alot of (peaches).

Today is March 1st and Dark Days are over for this year but we will still be eating from the food storage as much as we can.

Friday, February 22, 2019

Choke Cherry Cordial



 On a beautiful Mid September day last year  Walt and I joined some friends to mushroom hunt in the Central Adirondacks. After our foray, I noticed a long hedgerow filled with ripe chokecherries. Lots of Wild Chokecherries.



Chokecherries belong to the rose (Rosaceae) family.  They get their name from their strong sour taste known to make many pucker when first tasting them. Chokecherries are commonly used to make jams, syrups, and even wine.

We took as as many as we could, filling every basket and bag we could find to almost the breaking point. There were so many that we could have taken even more and still had plenty left for the wildlife. When we returned home with this find, we had the task of deciding what to do with all that fruit. Most went into the freezer for a future project, but some was set aside to try out a cordial recipe I found.

Directions
1 c chokecherry (can use frozen)
3/4 c sugar
11/2 c vodka
Put all in a quart jar. Shake daily. Keep in a dark place. Ready in a month. Stain and bottle.

The results are most excellent. Thick, sweet yet with a quality that lifts it above the ordinary. The color is red and clear, making a perfect Holidays nip or for forever ails you.






HOMEMADE WINE


Master List


#1~  Mead
#2~  Metheglyn
#3~  Black Cap wine 8.8.18
#4~  Black Berry Wine
#5~ Peach Wine 8.11.18
#6~ Choke Cherry Cordial
#7~ Black Cherry/Apple Wine
#8~  Black Berry Rhubarb
#9~  Mystery #9 (made a few years ago, forgotten in a carboy)
#10~ Dry Raspberry Wine
#11~ Wild Black Raspberry Wine
#12~ Banana Wine
#13~Black Grape Juice Wine (ordered 5 gal juice)
#14~ Sweet Red Raspberry Wine
#15~ Strawberry Plus Wine
#16~ Cranberry Wine

Thursday, February 21, 2019

WHAT I PUT UP IN 2018



Chicken stock 6 pts
Elderberry Syrup 5j, 1sm
Hamburger Soup 15 pts
Pumpkin 14 pints
Pumpkin Soup 7 pints
Puttenesca 6 pints

TOTALS 54 jars

Honey 12 Quarts