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Published on 24 December, 2013, by Heather in Baked Goodies.

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During the holiday season I think how this blog is dedicated to heritage and family and passing on the simple memories in life and growing up.  I remember MY many Christmas seasons when my mom was in the kitchen making multiple loaves of this wonderful sweet bread for friends and family.  It was highly requested then and it is still today by friends. The original recipe came from my Grandma’s recipe book. My grandma called it Maranatha House Poppy Seed Loaf.   Today I have continued this tradition and made this bread for my family and friends Christmas seasons. This is my gluten free version and it is still amazingly delicious.

 

Gluten Free Orange Poppy Seed Bread

3 c. Brown Rice Flour

1 1/2 tsp. xanthan gum

1 1/2 tsp salt

1 tsp baking soda

3 eggs

1 1/2 c. sour almond milk**

1 1/4 cup oil (for soy free use Safflower or avocado oil)

2 c. sugar

1 1/2 Tbsp. poppy seed

1 1/2 tsp. vanilla

1 1/2 tsp. almond flavoring

1 1/2 tsp. butter flavoring

1 tsp orange zest

Mix all ingredients together and beat with electric mixer.  Pour into two greased loaf pans.  Bake at 350 for 50-60 minutes.  Glaze with orange glaze.

**Making Soured Milk – Add 1 tablespoon vinegar to almond milk and let sit for 5 minutes.  This misture will curdle and become soured milk.

Orange Glaze

1/4 cup orange juice

1/2 c. powdered sugar

1/2 tsp of each – vanilla, almond, and butter flavoring

Mix together and while poppy seed loaves are still hot after baking pour over each loaf.

 

 

 
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Published on 24 December, 2013, by Heather in Baked Goodies.

coconutbars

I have overlooked these little yummies from my Grandmas recipe book and I am not sure why. I made these this last week and they were sure fire hit for my guests.  These chewy gluten free coconut chocolate chip bars are unforgettable and simply delicious!!!

 

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Gluten Free Chocolate Chip Coconut Bars 

 

2/3 cup butter

1 c. brown sugar

1 c. sugar

2 eggs

3 Tbsp. water

1 tsp. vanilla

2 1/2 tsp baking powder

1/2 tsp salt

1 c. coconut

6 oz. chocolate chips

2 c. brown rice flour

1 tsp xanthan gum

 

Combine sugars, butter, and eggs.  Beat well.  Add vanilla and water.  Mix.  Add flour, baking powder and salt.  Blend well.  Add coconut and chocolate chips.  Pour into greased pan 11 1/2 x 17 1/2.  Bake at 350 degrees 20 – 25 minutes.

 
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Published on 11 December, 2013, by Heather in Baked Goodies.

 

brownies

Going gluten free?  Perfect!!  I have a sweet treat for you that has you sure to make this again.

I have made this brownie recipe for years from my Grandma’s recipe book.  When I started making the brownies gluten free a few years ago they turned out 10x better than with regular flour.  They were more moist and chewy.  When I make them now I always use brown rice flour for the better outcome!

My daughter has had a few reactions to gluten in the past so she has been on and off gluten over the last few years.  She has recently reacted severely to semolina and I have taken her off completely.  She is 14 and is aspiring to become a Pastry Chef.  She made the brownies (pictured above) and really does an amazing job.  I think she may take after me??? (Maybe more ways than one).

 

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Gluten Free Chewy Brownies

 

1 cup of Brown Rice Flour

2 cups Sugar

4 eggs, beaten

1 cup butter

3/4 cup cocoa powder

2 tablespoon oil

1/4 teaspoon salt

1 teaspoon baking powder

2 tsp vanilla

 

Melt chocolate and butter in saucepan.  Remove from stove and add rest of ingredients except eggs. Stir until well blended. Let cool.  Blend in beaten eggs.   Pour into a 9x13x2 inch pan.  Bake at 350 for 20-25 minutes. Cool.

 

 

 
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Published on 10 December, 2013, by Heather in Baked Goodies.

This is the part 3 of my GF Ultimate Pumpkin Pie series of making a homemade pumpkin pie from scratch.  I covered cooking pumpkin, pie crusts, and now the complete Dutch Pumpkin Apple Pie recipe.

Every year for the holidays I am without fail making this pie.   This is my husbands absolute favorite pie.  I make him the regular version with all of the milk, soy, wheat , and gluten to his hearts content.  He enjoys every bite.

So on to what the rest of us will enjoy to eat!!  Gluten Free, soy free, milk free (this can be made sugar free).  This has 4 parts to it and looks rather long but stick with it……it does go fast.

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 I have so many different versions of this pie but this is really my favorite.  Like I said before it is absolutely essential that you make your own pumpkin puree and DO NOT buy a can.  It will change your outlook for pumpkin pie forever.  It will be the best!

 

GF Dutch Pumpkin Apple Pie

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No Roll GF Butter Crust

½ cup butter

3 Tablespoons sugar

1 cup GF Brown Rice flour 

Combine butter and sugar but do not cream. Add flour and mix just until a dough will form.  Break dough in thirds and place dough mixture in pie pan.  Press the dough evenly up the sides and bottom of pan.  Bake at 375 for 10 to 12 minutes (unless you have a filling to add in pie shell).

 * Alternate version: omit 1/2 brown rice flour and add 1/2 cup finely chopped walnuts.

 

Apple Layer

2 medium apples peeled, cored and thinly sliced

¼ cup sugar

2 teaspoons GF Brown Rice Flour

1 teaspoon lemon juice

¼ teaspoon cinnamon

 

Toss together and place in pie shell.

 

Pumpkin Layer

2 eggs, slightly beaten

1 cup cooked fresh pumpkin puree

3/4 cup pure maple syrup or organic sugar

(I also used 1/2 maple sugar and 1/2 sugar)

1 teaspoon melted butter

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

¼ teaspoon salt

1  8-ounce container mascarpone cheese

 

Mix pumpkin, maple syrup, butter, cinnamon, ginger, nutmeg, butter, and salt in a medium bowl. Add eggs and mascarpone cheese and mix until well blended. Pour over apples. BAKE at 375 for 35 minutes. Remove from oven; sprinkle with crumble topping. Return to oven: bake for 20 minutes or until custard is set.

 

Crumble Topping

½ cup GF Brown flour

5 Tablespoons sugar

3 tablespoons softened butter

⅓ cup chopped walnuts


Blend together until crumbly. Sprinkle on top of pie (read above).

 

I have been delayed to getting to this post….I do apologize.  We had an amazing time with our Japanese exchange student and we enjoyed every moment with her.  Her name is Ami and was very cute!  We enjoyed Galleria mall for shopping and Nevada City for Victorian Christmas with her.  She spoke very good english and was so very fun to have.  Here is a picture of her with our family.

 

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Ultimate Gluten Free Pumpkin Pie

Part 1

Cooking A Pumpkin

For Pumpkin Puree

 

Stepping up the bar and cooking your own pumpkin can be intimidating but it has given me an advantage to GREAT tasting pumpkin pies.   I have been cooking my own pumpkin for about 17 years now (Thanks to my sister-in-law who taught me how to do it).  I have to be honest and say that I did not like pumpkin pies at holidays……EVER!  Until I made my own pumpkin puree.  It really is not as hard as you might think and I want to take the fear out of it for you. I use to boil my pumpkin but we know that Steaming is much better for you and it also takes out the step of extracting the water from the puree.  I will be explaining step-by-step what I do every fall to cook up fresh pumpkin for Thanskgiving and Christmas pies.  You will not be sorry you gave it it a try!

Before cooking the pumpkin do the following:

1. Cut open the pumpkin and scrape out the seeds and string from center.

2. Cut into wedges in medium size pieces.

 

Steaming your pumpkin:

Fill large covered pot with 3 inch water; place a steaming rack inside. Add pumpkin pieces/chunks, cover, and bring to a boil. Reduce heat and steam for 30 minutes (or until tender). Once cooled peel skin from pieces.  This is my favorite since it retains the nutrients with the steaming method and it always seems to be faster and easier than boiling or baking.  You can opt to bake the pumpkin as well but I prefer the steaming method.

 

Once the flesh has been removed, mash with a fork or potato masher, or puree with a food processor or blender until smooth; then simply measure out the amount you need.

  • In general a 5 lb. pumpkin will yield approximately 4 cups of mashed, cooked pumpkin pulp.

  • If you’re using a recipe that calls for canned pumpkin, figure one 29 oz. can is equal to about 3-1/4 cups fresh, cooked, and pureed pumpkin. A 16 oz. can of pumpkin is the equivalent of approximately 2 cups of mashed pulp.

  • If your pumpkin pulp is too watery you may drain it in cheesecloth or a sieve. Alternatively you can cook it down to a thicker consistency in a sauce pan.

Freezing your pumpkin puree:

Depending upon your favorite recipe, place one cup (or 1/2 cup if that is what most of your recipes call for) into a freezer ziploc. Flatten like a slice of bread. Mark the date with a Sharpie and place in your freezer.

Cooked pumpkin pulp freezes extremely well, with no discernable loss of quality even when frozen for months.  When you are ready to bake your favorite pumpkin bread, cookie, pie etc., just place the ziploc on the counter. It will thaw in about 20 minutes.

 
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Published on 6 November, 2013, by Heather in Baked Goodies.

Easy No Roll GF Butter Pie Crust

Part 2

With all of the rush through holidays sometimes I would like a recipe that is really quick and easy for my allergy free eating.  I enjoy making things from scratch but this recipe is great for a quick GF pie crust option. This recipe can be done a few different ways but I will give you one of my favorites versions.

I like using butter in this recipe because it really gives me a taste of”normal” and it I use REAL butter (the good stuff).  Butter is not one of my allergies……THANK GOODNESS!  I have used coconut oil as an alternative and it is very good as well however it does give you the coconut flavor.  Which might be really good in a coconut or lemon pie recipe.  As another alternative I have taken out a portion of the flour out (about 1/4 cup) and added finely chopped walnuts and it gives a nice additional nutty flavor.

This recipe is from my Grandmas cookbook. My Grandparents hosted a retreat house in Lake Arrowhead mountains and my Grandma made many desserts and pies on her weekend retreats.  I convert them to GF/Allergy Free.  I will be posting a few versions of her pie crust recipes and making them GF.  Here is the No Roll GF EASY Peasy Pie Crust:

 

Easy No Roll GF Butter Pie Crust

1/4 Cup Butter

3 Tablespoons Sugar (your choice)

1 Cup Brown Rice Flour (you may choose another flour but I have not tried any others to let you know how it ail taste)

Combine butter and sugar but do not cream.  Add flour and mix just until a dough will form.  Break dough in thirds and place dough mixture in pie pan.  Press the dough evenly up the side and bottom of pan. Bake 375 for 10-12 minutes.

Easy as promised!

ENJOY!

 

 

 

 

 
 
 
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This is my latest work for using ANNIE SLOAN paint.  As a beginner, in the art of chalk paint furniture restoration, I now have used now 3 types of techniques.  I have used calcium bicarbonate in my paint, Lowes Valspar “super flat” paint, and finally Annie Sloan.  I have by far decided that Annie Sloan was the BEST paint to use.
 

 

 

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Annie Sloan passed in all areas for me.  It is an expensive choice but for what it does it so very worth the $40.00 (for a quart…..Yikes!!).  
 
 
My list of YES, this is great paint:
 
  1. Smell.  This paint has no odor I put this at #1 due tot he fact I am so sensitive to smells.
  2. Coverage.  As a hobbist painter I have used many different paints.  Only a few have had impressive one coat coverage. This is one of them.
  3. Sanding.  This is exceptional when you want to sand the paint to get a distressed look.  I have used the super flat paints and tried to sand over top and …..NO….it does not work near as well as Annie Sloan.
  4. Wax.  The wax has near “zero” smell.  The wax was is also extremely easy to use.
  5. EASY!  This was the easiest, least time consuming, all ready to go technique that I have used for chalk paint.

 

 

 

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In this case I know that paying more is well worth it for ease of use and appearance.  To give the cabinet a nice new look and final touch I added about $25 worth of Ross merchandise and a little of my own things.  
 
 
 

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I do still have to add a door knob on it so I am still looking for the right one.  

 

 

 

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