Growing, Baking, Making, Stitching, Living sustainably in the foothills of beautiful picturesque Southern In~di~ana.

Saturday, May 9, 2015

Gluten Free Extreme Orange Doughnut Balls

The gluten free lifestyle has surely been a challenge but I think I'm getting the hang of it. I grew up southern and love everything made with White Lily & King Arthur flour. We have been on the gluten free journey now for over 3 years and I am just now feeling like I am comfortable with the change. I did for a long time to develop my own flour blend but I always turn to King Arthur GF products. They are just consistently good.

I wanted to share with you a wonderful GF Doughnut that I tried out and the kids and they LOVED it! I liked it as well. It is a basic fritter batter similar to that of a hush puppy recipe. 


For the dough:
2 cups King Arthur Baking Mix
2 Tablespoons cane sugar
1/3 to 1/2 cup milk
1 teaspoon vanilla extract (preferably homemade)
1 egg, beaten
Sunflower or Canola Oil, to fry


Heat oil to 350 degrees. Mix ingredients until well blended. Using two teaspoons, get a small amount onto a spoon and using the other, gently push the mixture off into the fat. Don't overcrowd in the pan. As the doughnuts fry, be sure and turn them regularly for even browning. As they brown, remove them from the hot oil and place on paper towels to drain. After all of the doughnuts are fried, drizzle over the glaze. 

For the Glaze:
1 1/2 cups of confectioners sugar
1 orange, zested and squeezed of its juice
1 teaspoon of vanilla
1 tablespoon of butter, melted

Mix sugar, zest of the orange, vanilla and melted butter. Slowly add in the orange juice, making sure to add only enough to make the icing thick enough to drizzle over doughnuts. 

Serve, eat and enjoy!

Monday, November 4, 2013

"Sweet Heat"

Well I gave in. I had seen around the net so many people talking about "Cowboy Candy". I looked through many recipes before I tried my hand at it. At the end of our garden season we were literally over run with about 15 pounds of various peppers. I think we grew something like 12 plants of various varieties. I really couldn't find any recipe that I liked or approved of. So I used my good ole' standby for bread and butter pickles.

Getting ready for the heat!
I enlisted a couple of kiddos, armed with gloves and protective eye ware (just kidding) but the gloves were a must. And we started slicing. If I could describe to you the smell of my kitchen and house. It would have to be that of something of a chemical weapons plant. The peppers were so strong that my house smelled of pepper gas for days. To be honest. I was almost frightened to try them.I had just enough for a sample. Once again I enlisted someone and this time it was the man of the house, The Hubs. He liked them. But they were so HOT!
Finished product

Despite the heat, they are really good. If you can handle heat that is. I am now trying to come up with ideas for recipes to use them in. We have eaten them with cream cheese and almond crackers. Yum! The Hubs eats them with everything. I ate them with a quesadilla yesterday. Even our own "Princess Pouty Face" eats them. Surprisingly, they are very addictive. I can't wait to try them with a good pot of beans. 

Coming up next...A review for the one burner Butane Stove. 

Seven Traits of Highly Magical People (By Carolyn Elliott)

1. You know you’re magic.

This is the big one. In their heart of hearts, everyone is magic. But most folks just don’t know it. It’s very sad, and it’s not their fault. They’ve had the awareness beaten out of them one way or another. Our society in general is very anti-magic.
Magic people always have a mission. And part of that mission is to help folks still stuck in the clay (that’s my way catchy of saying “folks still stuck in naive materialism and unaware of their innate magic-ness”) understand that magic is real and within them, too.
So basically, if you know you’re magic, you’re ahead of the game. Which means you don’t really need this article – but look, it’s the internet and we’re just having fun.

2. Synchronicities happen for you – a lot.

And they tend to speed up when you spend a lot of time on meditation, art, ritual, intentional movement or prayer. Sometimes these synchronicities are just cute or silly, but often they’re life-changing and dramatic.
The biggest synchronous thing that can happen to a magic person is to meet another magic person or a whole enclave of them. It’s thrilling. It’s overwhelming. It’s love.
When lots of synchronicities are going on, I like to say “the jewel net is moving.” Why? because we’re all jewels in an infinitely connected web of silken joy.
And sometimes the net shifts and folds in on itself and we run smack into a whole bunch of other jewels. And it’s great.

3. You’re sensitive to seasons and lunar cycles.

The more magic you are (and remember, being magic is mainly a matter of… knowing that you’re magic!) the more the energies of light and the two big cosmic lamps in our region (the sun and moon) affect your business.
You might find that you can’t sleep on full moon nights (all that energy, so ramped up!) and that you go through epic mythopoetic cycles of emotional birth and death as spring turns to summer turns to fall turns to winter.

4. You have very vivid dreams.

Magic people have at least partially developed aetheric bodies. This means, at the very least, that one or more of their chakras (Rudolf Steiner liked to call them “lotus flowers”) are open and active.
Maybe you’re a magic person with a giant, pulsing, highly-empathic heart chakra. Or maybe your third eye is open and you have an easy time seeing the visionary fluid dance of all things.
At the highly developed end of the spectrum, magic people have fully-formed aetheric bodies that can freely navigate the astral planes.
But having your aetheric sense perceptions open, even a little bit, means that you can see more vividly in the nighttime dream world than others can. So, you got that goin’ for you. Which is nice.

5.  When you fall in love, it’s psychedelic.

Forget a loaf of bread, a jug of wine and thou. When a magic person falls in love (very probably with another magic person), it’s more like a sheet of acid, a gallon of mushroom tea and thou. And I’m not saying that actual drugs are involved.
I’m saying that the intensity of dopamine and oxytocin rushes, in magic brains, tends to produce more than just sexy-cozy-attachment.
They tend to also unleash psychic perception (you can read your lover’s thoughts – like, for reals – not just “I was thinking of you!” “I knew you were thinking of me, baby. ‘Cause I was thinking of you!“), encounters with your lover in the nighttime dream world, ecstatic sex that ruptures the boundaries of your identity, and other fun stuff.
Also, be careful with all that. It can get hairy if your lover happens to be one of those not-really-very-stable-or-sane magic people. Of which there are quite a few.
Magic people fall in love and it’s all like, whoa.

6. You have an abundance of Prana.

Or creative energy;  or genius, or whatever you want to call it.
Wilhelm Reich called it “orgone.” Kant called it “Geist.” Emerson called it “Soul.” Mezmer called it “animal magnetism.” It’s sexual energy which transmutes into different feeling-tones when centered in different chakras and channels in the body.
In other words – even though it’s sexual energy, your abundant Prana doesn’t necessarily feel “sexy” (although it probably does in spring and summer). It might just feel buzz-y or space-y or urgently creative.
You get seized with the need to write that poem, plan that ritual, record that song, and make those spicy ginger fudge brownies. It’s implacable.
Also, no matter what you look like, folks tell you that you’re “hot.” And they mean it. You are. You radiate the light and heat of the cosmos. You’re a star, you magic darling!

7. You love to spread the magic around.

Your chief motive for making art, cooking great food, tending your garden, whatever – isn’t to be rich or famous. Though that could be cool.
If you’re magic, your biggest motive is to spread the magic around, because you just can’t stand not doing it. The magic is so fun, so beautiful, so warm, and so true.
This means that it drives you a little crazy when you can totally see the magic in someone, and they can’t see it in themselves.
It drives you maybe even more crazy when you can totally see the magic in the world, and the world at large seems to not tenderly care for and appreciate its own magic.
So, you put effort everyday into doing stuff that increases the sum-total of magic and wonder and joy and love and delight in the world.

You turn up the volume on everything gorgeous so it can’t be ignored.

In conclusion,

You’re magic and I am too, and I love you.
~ By Carolyn Elliott

Friday, October 26, 2012

Harvest Hootenanny

Mighty Kindness Harvest Hootenanny 

If you are in the area tomorrow (Saturday October 27, 2012) come on out and see us at the Harvest Hootenanny. We will have our booth set-up selling our wares and distributing information about the Homestead, Southern Indiana Homesteaders Association and our Kombucha at the Kombucha Konnection. I might even bring my table and do some Reiki. Hope to see you there!

Friday, October 5, 2012

Vegan Rice Pudding

Vegan Rice Pudding
I cooked Middle Eastern last night and had some Organic Long grain rice left over so I decided to make some rice pudding. We are trying to watch the sweets and heavy desserts. So I concocted this little gem. Oh so yummy and so easy. Quite literally it is 6 cups of cooked and cooled rice, one can of organic whole coconut milk (you could substitute light if you prefer), agave nectar to taste and about a half a teaspoon of cinnamon. Mix. You could also add other things such as raisins or other dried fruits. So good give this one a try and let me know what you think.

Thursday, October 4, 2012

Autumn Harvest Frittata

I went out to the garden this morning and harvested tomatoes, kale, swiss chard, squash, onions and fresh thyme and I decided to make the families favorite, Frittata. It is super easy, vegetarian and healthy to boot. I used farm fresh eggs and some organic white cheddar cheese made from raw milk on top. I sauteed the veggies with a little organic butter until they were all soft. There is no correct science to this seriously. Just cut up the veggies, saute until tender. Use any combination of veggies you want. 

Add in as many eggs as you need for your family, add in the beaten eggs and place in oven until lightly puffed on 350 degrees, after its puffed, add shredded cheese place under the broiler until melted and serve. 

It is so delicious and fresh, right from my backyard. Talking about sustainability. I ate it with "easiest bread I have ever made" and glass of O.J. You will never miss the meat. Enjoy!

Tuesday, October 2, 2012

Making your own wyld yeast (for Una)

I am posting this for Una, but it is also for everybody to use.

These are wild grapes that we found
back in September.
Making your own yeast has to be by far one of the easiest things on Earth to make. All you need is some fresh grapes (wild preferably) and organic if you buy them from Whole Foods. They "must" (no pun intended) have the natural white powdery coating on them to make a successful yeast. That white coating is the yeast. Do not wash them seriously! In a large cookie jar place half of a five pound bag of Organic Unbleached All-purpose or Whole Wheat flour. Make a well in the middle, gently add in the grapes. Do not bust them. Literally, what you are trying to achieve is getting the natural yeasts off of the grapes not the juice. Done! Cover the vat with a towel and allow to sit. What you will notice is that the grapes as they break down will leak fluid into the flour causing the natural yeast to form (4 to 14 days). When you see bubbles forming it is ready utilize in your own bread. Carefully lift the grapes from vat, using your hand go in between the dry flour and the wet and grab what you can and place the wet, bubbling flour to a bowl. In a separate bowl add 2 cups of the dry flour, a sprinkling of organic sugar and a little water to make a paste. Mix lightly and cover. When you see bubbles usually within an hour or two you have successfully created your own start from the wylds!
   A little hint, if you go poking and prodding around at the grapes you will make an undesirable mess of purple paste and grape flavored dough. Just keep it simple. Also, you can use the recipe that I provided a couple of months ago for the "easiest bread I have ever made" to make your first loaves. I have seen many a recipe for sourdough in my time and they say you can store them in the fridge, I don't agree. Like any and all fermentation they are a labor of love, don't start them unless you plan to devote a lot of your time to them. You have to feed the ferment regularly. Sourdough also makes a great gift.
Happy Baking!


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