Tuesday, January 1, 2008
Thursday, December 20, 2007
Monday, December 17, 2007
3/4 cup butter
Cut and enjoy.
Monday, December 10, 2007
One of my favorite holiday snacks is also naturally gluten free. It doesn't get any better than that. Caramel corn is just right with the sweetness and the crunchiness. Yum -o!
6 quarts popped corn
1 cup butter
1/2 cup light corn syrup
2 cups light brown sugar
1 tsp alt
1 tsp soda
1 tsp vanilla
Melt butter, stir in brown sugar, corn syrup and salt. Bring to boil while stirring constantly. Remove from heat, add vanilla and soda. Pour over popcorn mixing with a wooden spoon.
Put into 2 cookie sheets evenly. Bake 1 hour stirring every 15 minutes. Remove from oven and cool. Keep in airtight container.
Monday, December 3, 2007
Sorry I haven't been around much. My Internet is so slow I just can't stand to be on my computer at home and I'm so busy at work I can't find time to fit in a few minutes here and there. I found out last week that I have a broken foot so I am in a big boot for this holiday season and can't drive. So that means a lot of shopping over the Internet. But the husband is being wonderful.
I made these S'more Cookie Bars the other night and they were wonderful. I would wait longer before you cut them though. They were still pretty hot when I cut them so they fell apart however; once they cooled they were a firm bar that was easy and delicious to eat.
S'More Cookie Bars
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp gluten free vanilla
1 1/3 cup Pamela's Baking Mix (or your personal gluten free flour blend)
3/4 gluten free graham cracker crumbs
1 tsp gluten free baking powder
1/4 tsp salt
2 large chocolate bars
1 1/2 cups Fluff
Preheat oven to 350. Grease 8 inch square baking pan.
In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla.
Mix in flour, graham cracker crumbs, baking powder and salt. Divide dough in half and press half of dough into an even layer on the bottom of the greased pan.
Place chocolate bars evenly over dough. Spread Fluff over the chocolate and place remaining dough in a single layer on top of the fluff. (I found that it was easiest to flatten pieces of the dough into small pieces and laying them together)
Bake 30 to 35 minutes, until lightly browned.
During the Thanksgiving weekend we were able to spend some time with my husband's two great-nieces. They are so sweet. Here we are with Morgan and McKenna. (It's hunting season here in New York so we don't have to shave)
And of course no post would be complete without a new picture of Allie. Here she is with my dad on Thanksgiving.
Wednesday, November 14, 2007
I was looking through Danna Korn's "Wheat Free Worry Free" the other night and realized that there are still products that I don't think about or worry about that I should.
Here is a list of items to either avoid completely or to do your homework on. I really needed this reminder to keep me thinking.
- Envelopes, stamps or other gummed labels
- Cross contamination between food store bins selling raw flours and grains (the scoops are the culprit)
- Non-gluten free bread crumbs in butter, jams, toasters, counters, etc.
- Packet & canned soups
- Ground spices- wheat flour is often used to prevent caking
- Gravy mixes
- Laxatives- check carefully
- Ice Creams- check carefully
- Rice cakes and crackers
- Sandwich meats
- Beef and Chicken broth
- Egg substitutes
- Baked beans
- Dry roasted nuts
- Dried fruits
- Fruit pie fillings
- Potato Chips
- Instant drinks (tea, coffee, fruit drinks, chocolate)
- Baking Powder
- Worcestershire Sauce
So the next time life gets busy and I just grab something to eat or to even touch my lips I hope I remember to stop and ask myself. Is this bad for me?
Allie Mae was tired and decided she was going to bed without mom.
Saturday, November 3, 2007
Allie is trying so hard to get close to her two brothers. If she could only hold still and not get so excited because she made it that far this position probably would've lasted the night.