Monday's This and That

Available this week at Grandma Farmers Garden
Grandma Farmer uses all organic pratices but is not a certified farm.
Beautiful Farm Fresh Chicken, raised on grass and organic grains. 4-5.25 pound birds, frozen (there will be 8 available fresh Wednesday, next week). $2.75 per pound. Supplies Limited.

Farm Fresh Eggs, fed Organic Grains, Kelp, Alfalfa Leaves. Cage Free, plenty of outdoor exercise. Normally $3.00 a dozen, this weeks special $2.50 a dozen while supplies last.

Picking This Week: Asparagus $3 a pound, Baby Turnip Greens 4-oz $2, Rhubarb $3 a pound, Radishes 6-8 Bunch $1.75, Chives (regular or garlic), Oregano, Sage, Cilantro, Mint and Lemon Balm all $2 an ounce, Bok Choy (Baby) 4-oz for $1.15, Green Onions (6-8 bunch) $2,

Red Russian Kale 4-oz for $2

Now available: Clumps of 5-6 fans Daylilies $6 a clump.
CONTACT ME for pick-up.

This Weeks Planting Schedule

This week Grandma Farmer will be planting:  Beets, Lettuce, Radishes, Green Onions, Green Beans (I'm pushing the envelope here) and Kale.  I'll also be planting some Sunflowers (I give heads to the chickens in the winter). 

This week we'll finish planting out the front Iris and Peony Bed.  This is bed is over 200 feet long and has alternating Iris and Peony sections with mums and spring bulbs that will be planted throughout.  I'm hoping to finally have this bed done this year.  I have to get about 8 more Lilacs for the front of the flower bed (street side) and will be planting spring bulbs and mums this fall.  Looks like I'll be looking for about 10 more Peony plants.  If you are thinning Iris and Peony plants, I'm interested.  I can trade Blackberry or Day Lily Plants.

I am looking for ferns and Lily of the Valley plants for my new bed by the house that I am working on.  I can trade Blackberry or Daylily Plants.

I am also looking for COMFREY PLANTS.

One of Nebraska's Finest

Our son and new Nebraska State Trooper Christopher Slocum,
his wife Kandi, and children Danny and Jenny
They will be moving from Omaha to Chris' new post in the Fillmore County, Nebraska area
in the next couple of weeks.  Please pray for them!!

This Weeks Bible Reading
Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Monday:  Mark 9:14-32, 1 Cor 16, Psalms 94, Ruth 4
Tuesday:  Mark 9:33-50, 2 Cor 1:1-11, Psalms 95, 1 Samuel 1-2
Wednesday: Mark 10:1-16, 2 Cor 1:12-24, Psalms 96, 1 Samuel 3-5
Thursday:  Mark 10:17-34, 2 Cor 2, Psalms 97, 1 Samuel 6-8
Friday:  Mark 10:35-52, 2 Cor 3, Psalms 98, 1 Samuel 9-10
Saturday:  Mark 11:1-11, 2 Cor 4, Psalms 99, 1 Samuel 11-13
Sunday:  Mark 11:12-26, 2 Cor 5, Psalms 100, 1 Samuel 14

We also like to read a Proverb a Day corresponding to the day of the month.

GLUTEN-FREE Banana Chocolate Chip Cookies

1 cup gluten-free all purpose flour blend

1/2 cup Coconut Flour (this takes the place of whole wheat flour and adds fiber)

1 teaspoon sea salt or Koser salt

1/2 teaspoon baking soda

3/4 cup unsalted butter, softened

1 cup coconut sugar

1 large farm fresh, free range egg

1 1/2 teaspoons vanilla extract

1/2 cup mashed ripe banana

1 cup gluten free rolled oats

1 1/2 cup chocolate chips (more or less)

After you preheat your oven to 375 degrees, whish together the flour, salt and baking soda in a bowl and set aside. Place the butter and sugars into a mixing bowl and beat until it becomes pale and fluffy. This is an important step and takes about 3-4 minutes. Reduce the speed of your mixer and add the egg and vanilla, mixing for another 1-2 minutes. Add the banana and stir to incorporate. Add flour, oats and chips mixing until just combined. Scoop onto a cookie sheet and bake until golden brown and just set, 12-13 minutes. This can also be frozen and baked just a few cookies at a time.

Gluten Free Chocolate Chip Cookies

1/2 cup peanut butter
1/2 cup butter
3/4 cup white sugar
3/4 cup coconut sugar
2 eggs
2 tsp vanilla
1/2 tsp xanthum gum
1 tsp baking soda
1 tsp salt
1/2 cup GF oat flour (put some oats through a blender)
2 cups GF all purpose baking flour
2 cups GF Chocolate Chips

• Preheat oven to 350
• Cream the peanut butter, margarine with the sugars. Then add the eggs and vanilla and blend until smooth. 
• Blend the xanthum gum, baking soda, salt, oat flour and baking flour together then pour into the egg mixture and mix on low until batter forms.
• Gently fold in the chocolate chips.
• Refrigerate overnight. (Optional, but highly recommended!)
• Place the dough in Tablespoon size scoops onto a baking sheet. Bake in the preheated oven for 12 to 14 minutes, or until edges are crispy and soft in the middle.
• Let cool on a cooling rack for a few minutes before serving.

Gluten-Free Lemon Glazed Angel Food Cupcakes

1 1/2 cups egg whites
1 1/2 cups sifted powdered sugar
1 cup all purpose gluten-free flour (for cakes like mine)
1 1/2 teaspoon Cream of Tartar (be sure it's fairly fresh)
1 teaspoon vanilla
1 cup sugar

1. Place egg whites in a very large mixing bowl and let sand a room temperature for 30 minutes
2. Sift powdered sugar and flour together (I found wisking well worked fine)
3. Beat egg whites, cream of tarar and vinilla wih elecric ixer on med-high speed until soft peaks form (the tips curl).
4. Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form (stand straight up).
5. Gently fold in flour, one-fourth at a time.
6. Spoon into lined cup-cake cups (about 18).
7. Bake for 15-18 minutes

Glaze:

2 cups powdered sugar, grated peel of one organic lemon, juice of one lemon. Combine all. Prick top of ho cupcakes with fork or toothpick. pour one tablespoon glaze over each cupcake, then pu back into the warm but urned off over for 3-4 minutes.


This post is linked to Gluten-Free Wednesdays over at Gluten-Free Homemaker.

Monday This & That

Angel Food Cupcakes Again

If you saw my Thursdays Tea post you found three delicious Gluten Free recipes.  One was for Lemon Angel Food Cupcakes which was featured on Gluten-Free Wednesdays BLOG last week.  I had never thought that it would be possible to make Angel Food cake into cupcakes but it worked wonderfully and this was the best Gluten-Free Angel Food cake I've made yet.

With just the two of us at home there was plenty of cupcakes to go around and then some so I got some strawberries and sliced them up and served them over the cupcakes which made the perfect round two desert from this batch of cupcakes.

I served it up in my vintage Syracuse China bowls.  This china company makes dishes used by restaurants.  Anyone remember the year(s) this pattern was vogue?



Gluten-Free Lemon Poppyseed Madeleines

2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon lemon extract
1 teaspoon grated fresh, organic lemon peel
Pinch salt
1 cup gluten-free all purpose flour mix (plus 1/4 teaspoon xanthan gum if needed)
1 3/4 cup melted butter, slightly cooled
Powdered sugar to dust Madeleines

Preheat oven o 375 degrees F

1. Generouly grease 2 standard madeleine pans with butter
2. Combine eggs and sugar in a large mixing bowl. With electric mixer beat on high until creamy for about 4 minutes
3. Add vanilla and lemon extracts, lemon peel and salt, beat to combine.
4. Gradually add gluten-free flour mix and beat just unil combined.
5. Slowly drizzle melted butter into the mixture while beaing until combined.
6. Spoon batter into prepared Madeleine molds until almost to the top.
7. Bake for 10-13 minutes or until tops are puffed and golden brown.
8. Invert he pans ono wire ricks and give them a hard tap to remove the cookies/cakes from the molds.
9. Serve warm dusted with a bit of confecioners' sugar.

Welcome to the Avoiding April Showers Giveaway Event. This event is hosted by Put A Little Umbrella In Your Drink, My Mommy's World, Taking Time For Mommy and And The Little Ones Too.
The Avoiding April Showers Giveaway Event is now live!  A ton of great things to win!!!  Click this Link to see what Grandma Farmer is giving away!

Food Recalls
A Grandma Farmer Editorial

I thought it was about time for me to take a look at the recent food recalls.  I found it very interesting that of the 15 food related recalls by the FDA so far in 2012 10 of them were for misbranding or mislabeling of product ingredients especially of not informing consumers of Allergy ingredients.  A Chicken Sausage product was recalled because there were foriegn objects in the meat.  Interesting, I wonder what that was.  Three products were actually recalled because they contained ingredients that had not been submitted for inspection.  Several of the products were 'ready-to-eat' products and there were beef, chicken and egg products recalled for Listeria, E-coli and Samonella.

It was the most recent recall that interested me the most.  It was for pink slime.  Yep, the 'meat' with the pink fat filler that has been soaked in Ammonia so that it doesn't get contaminated with bad stuff.  Well, guess what?  April 11th there was a recall of this product, dubbed Pink Slime, due to..........drum roll...........E-Coli.

I went to Wikipedia and looked up Ammonia.  A long and scientifically complicated article ensued.  Skimming past the formulas I picked out information on how Ammonia is a gas, it gives us a streak free shine, can be combined with other chemicals for various effects including the possibility of explosion.  Finally I read that if a person consumes to much Ammonia or has to much Ammonia build up in their system that it can cause Liver Dysfunction among other things.  I also found that, "Ammonia even at dilute concentrations is highly toxic to aquatic animals, and for this reason it is classified as dangerous for the environment.

I just wonder why then the FDA thinks it's okay to approve the use of Ammonia in food........


  The Sweet Shop Talk

Now here's a place to spend some time, especially on Sunday, Monday, Tuesday...... when lots of creative BLOGGERS post their craft ideas.
http://www.thesweettalkshop.com/2012/04/sweettalkin-sunday-link-party-14.html

Actually it looks like Lisa has a virtual Craft Party just about every day of the week.  I could just spend hours there!!!

Not only is LISA creative with crafts she's the one who created my header on my blog and the two buttons I have.

Genealogy 101
Grandma Farmer is researching and writing a series for her new blog www.footstepsbehindme.blogspot.com.  If you are interested in Genealogy but don't know where to start or have done some genealogy but are stagnent OR just want to put some fun challenges into your hobby join us at FOOTSTEPS.  You don't have to be 'family' to have fun o this site.

Visit us:

Mondays:  Genealogy 101
Tuesdays:  Family Trivia Day
Wednesdays:  Picture Wednesday
Thurdays:  Coming --  Tombstone Thursday
Fridays:  Genealogy Challenge Day


COOKING SPRAY -  Possible Source of Gluten Contamination

My DIL @ http://ForHimandMyFamily.blogspot.com first posted this for my eyes.  Homemade Cooking Spray: In a spray bottle combine 1 part oil (I like grapeseed) and 5 parts water. Shake before sraying. Thank you @Nature's Nurture! http://naturesnurtureblog.com/2012/04/03/tiny-tip-tuesday-homemade-cooking-spray

  PLEASE make sure the bottle you use is food grade, we have enough of all those nasty plactic chemicals in our bodies.  Or better yet go here and purchase a container meant for this type of application.

Buy a bottle designed for this application here:
https://www.azurestandard.com/shop/product/3321/

Azure Standard is a GREAT company set up like a Food Coop!  We've been purchasing food and other things from them for well over a year.

Lemon Rhubarb Bundt Cake

Adapted from Rustic Fruit Desserts.  This was a total hit at our recent church function even though it was gluten-free!

2 1/2 cups plus 2 tablespoons all purpose Gluten-Free cake flour blend
1 teaspoon xanthan Gum
1 teaspoon Guar Gum
1 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsalted butter
1 3/4 cups granulated sugar
zest of 1 ORGANIC lemon
3 eggs
1/2 teaspoon gluten-free lemon extract
3/4 cup buttermilk
1 pound rhubarb, trimmed and very thinly sliced (3 cups prepped)

Lemon Glaze

2 cups confectioners sugar, more as needed
Juice of 1 lemon
1 tablespoon nearly melted butter

Preheat oven to 350. Butter a 10-cup bundt pan.

To make the cake, sift the 2 1/2 cups flour, the baking powder and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally. The batter will be very thick.

Toss the rhubarb with the 2 tablespoons of flour and fold half into the batter. Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.

Bake for 30 minutes, then rotate the pan and cook for an additional 30 minutes, or until the center springs back when lightly touched. Cool the cake in its pan on the wire rack for 30 minutes before inverting and removing the pan.

To make the lemon glaze, whisk the confectioners sugar, lemon juice and butter together. The mixture should be thick. If it’s not, whisk in another tablespoon or two of the sugar. Spread the glaze over the cake as soon as you remove it from the pan.

Individual Lemon Cheesecakes

This recipe was adapted from a recipe on www.joyofbaking.com.  This yummy Lemon Cheesecake was our submission to Gluten-Free Wednesdays.  Hope you enjoy it!

CRUST:
1 cup Gluten-Free grahm cracker crumbs (I put in a zipper bag and roll with a rolling pin to crush)
1 tablespoon sugar
5 tablespoons melted butter.

Combing the above.  Pres into 4 Mini Tart pans or 8 cups of a paper lined muffin pan.  Cover and refrigerate while you make the filling.

FILLING:
1 8-ounce package full fat cream cheese at room temperature
1/3 cup sugar
pinch salt
1 large eggs at room temperature
1/2 teaspoon vanilla extract
1/4 cup sour cream

In a bowl of your electric mixer beat the cream chees on low speed until creamy and smooth.  Add the sugar and salt and beat until combined, scraping the bowl as needed.  Add the eggs, one at a time, beating after each.  Add the vanilla and sour cream, beating until incorporated.  Remove the crusts from the refrigerator and evenly divide the filling among the tart or muffin pans.

LEMON CURD:

3 large eggs
3/4 up sugar
1/3 cup freshly squeezed lemon juice
4 tablespoons butter
1 tablespoon finely shredded lemon zest (since I did not have organic lemons I omitted this)

In a stainless steel bowl placed over a saucepan of simmering water (or a double boiler, if you have one), whisk together the eggs, sugar, ad lemon juice until blended.  Cook stirring constantly to prevent curdling, until the mixture becomes thick like sour cream.  This will take around 10 minutes.  Remove from heat and immediately pour through a fine strainer to remove any lumps.  Cut the butter into small pieces and shisk into the mixture until the butter has melted.  Add the lemon zest and cover immediately to prevent a skin from forming.  Let cool until it is of pouring consistantly.

This lemon curd is delish served over blueberry scones!

TO SERVE:

Once the cheesecakes have bee chilled, pour a heaping tablespoon or more on top of each cheesecake.  Gently smooth the curd to form an eve layer.  Cover and return to the refrigerator for several hours or overnight.  To serve, gently remove the paper liners.  The ceesecakes can be stored for several days in the refrigerator.

Rice Crispy Egg Nests

Make your rice crispy treat recipe with gluten-free rice crispies.  Form 'nests'  put 1-3 gluten-free jelly beans (we used jelly bellies) in the nest.  Hard to say who ate the most, the adults or the kids.  The kids sure had fun making them.

Grandkids, their mom Kandi of www.glutenfreeforjen.blogspot.com and me making the treats which were all gone before they left for the day!

This Weeks Menu

Here is my menu.  Now it's time to check my cupboards and make my grocery list.  Watch for some great recipes coming up!

Saturday:  Chicken Ala King over Angel Biscuits

Sunday: Grilled Steak, Baked Potatoes, Lemon Tarragon Asparagus

Monday:  Cheese Steak Calzones, Spinach Salad

Tuesday:  Spaghatti Squash with Beef Marinara (Spaghatti Sauce with beef), Super Salad

Wednesday: Beef Liver from grass-fed beef,  Green Beans, Garlic Mashed Potatoes

Thursday: Salmon Cakes, Wild Rice Casserole, Brocolli and Carrots

Friday:  Lentil Chili and Cornbread

Creamy Tropical Fruit Salad

1 cup pineaple bits (peel fresh pineapple then section and cut entire pineapple in bite size pieces reserving the remainder for munching later)
1 cups sliced strawberries
2 sweetie oranges or tangerines, peeled and sectioned  (or use one 11-oz can mandarin oranges, drained)
1 large banana, peeled and sliced
2 kiwi, peeled, sliced and quartered
1/4 cup shaved, unsweetened coconut

Combine above in bowl and sprinkle with freshly squeezed lemon juice.

1 tablespoon arrowroot starch
1 small egg, beaten,
3 tablespoons coconut sugar
1 cup Pineapple Juice (can use part whole fat coconut milk)

Place the above ingredients in a saucepan.  Whisk to combing.  Heat over med-high heat, whisking constantly until thickened.  Cool.

When cool pour over fruit, chill and serve.  Refrigerate any not eaten for later.

This is great for breakfast, dessert, or snacks.

Gluten Free Cinnamon Bun Muffins -- Grain-Free Too!!!

Do you wish you could have cinnamon rolls again?  Even if you can have gluten do you wish you could make your own cinnamon rolls?  These muffins are so easy anyone would love them!!!  Plus the texture is out of this world!!!!  This makes 6 large muffins!  Frost if desired.

Gluten Free Cinnamon Bun Muffins

1 cup Almond flour
2 tablspoon Coconut Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup coconut oil, melted and cooled
3 tablespoon honey
3 room temperature Large eggs (important to be large and room temp)
2 tablespoons plain 100% fat yogurt
1 tablespoon vanilla extract

Topping

2 tablespoons coconut sugar
1 tablespoon cinnamon

Frosting

3 ounces cream cheese
1 tablespoon coconut sugar
1 teaspoon vanilla extract

Instructions:

• Preheat oven to 350 degrees
• Combine dry ingredients.
• Whisk together the coconut oil, honey, eggs, yogurt and vanilla extract.
• Combine the wet and dry ingredients.
• Scoop the batter into 6 cup paper-lined muffin pan.
• Mix the topping ingredients in a small bowl and sprinkle one-half teaspoon over each muffin.
• Bake 16 minutes, and let cool.  Test with toothpick to make sure they are done.
• While the muffins are baking, mix the optional frosting ingredients.
• When the muffins are cool, spread the optional frosting on them.  DELISH!!!!

We're glad to be a part of this Wednesdays Carnival of Gluten-free Eating with the Gluten Free Homemaker

Menu for Saturday through Next Friday

We get paid on Friday so I make my menus like this assuming I'm shopping on Friday.  This also allows me to prep all the veggies and other things for the week on Saturday.

Saturday:  Lamb Shephards Pie, Lime Dessert

Sunday:  Country Roast Chicken and Apple Pie

Monday: Salmon, Wild Rice Blend (I use Lundberg), Roasted Brocolli with Carrots

Tuesday:  Beef Stroganoff, Peas

Wednesday:  Beef Stew, Muffins

Thursday: Tuna Casserole

Friday:  Pizza

Triple Chocolate Flourless Brownies

1/4 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 1/4 cups sugar
1 1/4 bittersweet chocolate (I used ghirardelli 60% cacao chips)
4 eggs
1/2 cup cold water
1 teaspoon vanilla
1/2 cup semi sweet chocolate chips

Preaheat oven to 350 degrees.

Line a 8x8 square pan with parchment paper and spray the paper.  Set aside

In a bowl mix together cocoa, baking soda, and salt.  Set aside.

In a heat proof bowl place butter, sugar and bittersweet chocolate.  microwave until chocolate is melted, stirring every 30 seconds until it is melted.  (I used a double boiler)

Whisk in eggs, water and vanilla.  Then whisk in cocoa mixture.  Fold in chocolate chips

Pour batter into prepared pan and bake at 350 degrees for 40-45 minutes.  Cool in pan and then carefully lift paper out of pan to remove brownies and cut into squares.

This is a rich and dense brownie so you can cut these small.

Today is National Pie Day

Imagine my grief after finally coming upon the most excellant pie crust receipe for pie crust I could even come upon in all my baking to get diagnosed with Celiac and have to start over again!  SIGH!

Now, I think I've found it again!  Patterned after my original receipt but tweeked to be gluten-free.  Here it is!

• 1 cup white rice flour
• 3/4 cup tapioca flour
• 3/4 cup arrowroot starch
• 1 rounded teaspoon xanthan gum
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup palm shortening
• 1 egg, lightly beaten
• 1 tablespoon vinegar
• 3 tablespoons ice water

In a medium bowl, whisk together the flours, arrowroot, xanthan gum, salt and sugar.  Cut in the shortening.  Blend together the beaten egg, vinegar, and cold water.  Stir into the flour mixture, holding back some, until the pastry holds together and formas a ball.  (Kneading does not toughen this pastry).

Form two balls and place in a bowl; cover and refrigerate for 30 minutes.  Remove and rool one ball betwee, 2 sheets of wax paper that ahve been sprayed with cooking spray.  To place in a pie tin; remove top sheet and, using the other for ease of handling, invert the dough and drop it into the pan.  Shape it into the curves before removing the second piece of plastic wrap.  Bake in a preheated 450 degree oven for 10-12 minutes.  Add filling and follow directions for that pie.  Makes two 9 inch crusts.

Lime Vanilla Frozen Dessert

1  Gluten Free yellow cake mix

1/2 cup finely chopped pecans

3/4 cup butter, softened

1 quart (4 cups) vanilla ice cream, softened slightly

1 quart (4 cups) lime sherbet, softened slightly

1 cup whipped cream

1/4 cup chopped pecans

1. Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, stir together cake mix and 1/2 cup pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Lightly press in bottom of foil-lined pan. Bake 15 to 20 minutes or until set and just beginning to brown. Cool completely, about 30 minutes.
2. In large bowl, fold sherbet into ice cream just until partially blended for marbled design. Spoon and spread over cooled crust. Cover; freeze until firm, at least 4 hours.
3. Using foil handles, remove dessert from pan to cutting board 10 minutes before serving; peel back foil. Cut into 5 rows by 3 rows. Top each serving with whipped topping and sprinkle with pecans.

Cranberry Orange Parfait

This is an incredibly healthful dessert. 

16 ounces Organic Greek Yogurt  (if you use regular yogurt it must be drained for 1 hour over some paper towels in a strainer)
3 tablespoons orange marmalade
3/4 cup heavy cream
1 teaspoon vanilla
1 tablespoon sugar
10-oz can whole cranberry sauce
1 organic orange
2 tablespoons chopped pecans, toasted

Add the marmalade to the yogurt in a bowl and stir together.

Whip the cream until it begins to thicken.  Add the vanilla and sugar and continue to whip until soft peaks just begin to form.  Add the cranberry sauce to a medium bowl.  Stir half of the whipped cream into the cranberry sauce.  Zest 2 teaspoons of the orange rind into the sauce.  Cut the orange in half and add 2 tablespoons of the fresh squeezed juice. Fold together gently.

Add the remaining 1/2 of the whipped cream to the yogurt bowl and fold together gently.

Layer the yogurt and cranberry mixtures in 4 large parfait glasses or wine glasses, and top with more whipped cream (get the real stuff in the can) and sprinkle with chopped pecans. 

Chill before serving.

NOTE: If you are taking antiobotics and need to replenish your good bacteria with the Yogurt wait at least 2 hours before or after taking the antiobotics so that they don't kill off those good bacterias in the Yogurt!

Gluten Free Angel Food Cake

This is a small version of an angel food cake with a pretty good flavor.  Don't leave out the lemon peel.  Keep tighty covered as it is not so good as it begins to dry out.  This was enough cake for the two of us and worked well with strawberries and whipped cream.  Double it for a larger cake.

7 farm fresh, free range, organic egg whtes (3/4 cup-be sure to measure)
1/2 cup powdered sugar
1/4 cup potato starch flour
1/4 cup cornstarch or arrowroot
1/3 cup granulated sugar
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon dried lemon peel.

Preheat the oven to 375 degrees

Set the egg whtes aside to bring to room temperature.

Sift together into a small bowl the powdered sugar, flour, and cornstarch/arrowroot.  The sifting is essential in this recipe.  Measure the granulated sugar to have handy.

In a large glass or metal (not plastic) mixing bowl, place egg whites, cream of tartar, sal, and lemon peel.  With mixer at high, beat until the mixture is well blended.  Continue to bat while adding the granulated sugar a tablespoon at a time.  Beat just until sugar is dissolved and whites form stiff peaks (stand straight up when lifting with spoon). 

With a rubber spatuala, gently fold in the flour and powdered sugar mixture about one-fourth at a time, folding just enough so the flour disappears.  Spoon gently into angel food cake pan and bake for 20-25 minutes until the top springs back after touched.  Invert and cool.  Run a knife around the outside of the pan to release.  Lift cake out of pan with bottom of pan.  Run knife around the base of the pan to release the cake and invert onto plate.  Best served immediately.

Hot Chocolate with Chocolate Chips

I was cold this morning and even though the temps are to be in the 40's and it's suppose to rain I couldn't  stand it!  I just had to have a hot chocolate.  I had read about making it with chocolate chips and since there is only one kind I've found so far in the packets that I can drink, and the darn stuff has this awful chemical aftertaste, I just didn't want a 'packet'.

So I took 1 1/3 cup whole milk and 1/3 cup Giradilli milk chocolate chips.  I warmed the milk until it was quite warm, then added the chocolate chips, stirring until melted.  I couldn't help adding some mint marshmellows I had left from the holidays.

Yummmmmm

Coconut Pudding

When I was a child I didn't like Coconut. I can't imagine why........now. My dad loved Coconut and told my brother and I that he was glad we didn't like Coconut because it meant more for him. Gradually I took the hint that he was trying to get me to like it and like it I have.


My interest in Coconut has expanded so much that I use Coconut Oil, Palm Shortening, Coconut Flour, and now even Coconut/Palm sugar. Why? Simple! I have discovered just how good COCONUT is for you. More on that following the recipe. Thankfully my husband loves coconut also so we are a team!


I forget where I got this original recipe but I have tweeked it to be ever so good and good for you. Keep in mind that I use organic whenever possible.  The added bonus is that it is also GLUTEN-FREE.


HOMEMADE COCONUT PUDDING

1 can whole fat Coconut Milk
1+ cups whole milk (raw if you can get it)
1/4 cup Tapioca* Starch
pinch of salt
3 large farm fresh eggs
2/3 cup Coconut Sugar** (can use regular sugar if you must)
1/2 teaspoon Vanilla or Coconut Extract
1/2 cup shredded coconut

Add the coconut milk to a 3+ liquid measuring cup. Add enough milk to reach a total of 3 cups.

In a large saucepan combine the milk, tapioca, salt, eggs and sugar. Whisk until smooth. Cook over medium high heat, WHISKING CONSTANTLY, until thickened. This will take about 3-5 minutes. ***A spoon won't work here. If you want smooth pudding use the whisk***

Once the pudding has thickened, remove it from the heat and stir in the Extract. Fold in the Coconut. If you don't want a 'skin' to form on your pudding while it cools cover it with plastic wrap pressed down on the top of the pudding. I don't do this at all.

This is a wonderful pudding that can be served as breakfast or as a desert. We like it both warm and cold.

*If you want to avoid GMO products then avoid Corn Starch and use Tapioca Starch instead.

**Coconut Sugar is Low Glycemic and great for Diabetics.

Here's a Link to some other great COCONUT goodies:
http://pinterest.com/vickiah/coconut-joy/