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Tuesday, 2 July 2013
Thursday, 27 June 2013
Homemade banana jam
Recently at a farmers market my oldest daughter tried banana jam and loved it. I didn't live the price and I knew I could make this at home .
If you have a bread maker with a jam setting this is a good time to use it. Only problem it does make a mess in there. Or you can do it on the stove top
Ingredients
3 ripe bananas the ripper the better
2 cups sugar
2 tbs cornstarch
Over medium heat place chopped up bananas stir for 4 minuets add your other ingredients and continue to stir and cook for 25 minuets
We then placed ours in a mason jar and allowed it to heat seal and cool before placing in fridge
Strawberry shortcake cupcakes
Strawberry picking and creating new recipes is my new all time favorite past time. We live strawberry shortcake and the kids live cupcakes so why not combine the two. My first batch was gluten free for my one daughters pleasure but I forgot she hates strawberries. But still a winning recipe either way
Lets start with the filling
2 cups of diced strawberries
1/2 cup sugar
2 tbs cornstarch
Over medium heat place strawberries in the pan stir for 4 minutes the add your other ingredients cooking until it thickens.
Cupcakes ingredients
1 2/3 cup gluten free flour (same ratio for all purpose flour)
1 tsp xanthan gum
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup of sugar
1/2 cup butter again we use almond butter
2 egg whites
1/4 cup yogurt again we used almond yogurt
3/4 cup of milk we used almond milk
2 tsp vanilla
Start with dry and add your wet . You will want to use cupcake liners in your cupcake pans for these
Bake at 350 for about 15 mins
Allow the cupcake to cool. You want to remove a hole in the center of the cupcake. We used a frosting tip turned upside down to make the perfect hole in the cupcake. Fill your hole with your filling in the sauce pan.
Frosting
We have a few for you to chose from
Whip creme frosting
1 1/2 cups of whipped creme
3 tbs sugar
1 1/2 tsp vanilla
1/2 cup of filling
Or our butter creme
1/2 cup butter or almond butter
1/2 cup crisco
5 cups powdered sugar
2 tsp vanilla
1/4 cup of filling
Water Mellon cupcakes
Ever have left over watermelon from a summer picnic or fruit salad and just don't know what to do with it?
We recently had that same problem. The kids wanted cupcakes and I wanted to make a new kind instead of the same old ones they already love . So I began thinking watermelon cupcakes.
First we need to make a watermelon purée . I did 2 cups of cut up watermelon and a tsp of fresh lemon juice. I puréed it in the blender
Ingredients
1 1/2 cups of gluten free flour ( all pour purpose same ratio for non gluten free)
2 tsp baking powder
1 tsp xanthan gum
1/2 cup butter we used almond butter for dairy free
1 cup sugar
1 tsp lemon zest
2/3 cup of your water Mellon purée
Creme your butter and sugar and slowly add your dryly ingredients, purée and lemon zest
Bake at 350 for around 20 mins
We used a typical butter creme frosting
1/2 cup butter
1/2 cup crisco
5 cups powdered sugar
1/4 cup of water Mellon purée
Homemade ketchup
We eat all natural and organic. And yes you can buy organic ketchup in the store but you can simply make your own
1 28 oz can of hole tomatoes ( we use fresh from the garden )
1 medium onion chopped
2 tbs olive oil
1 tbs tomato paste
2/3 cup packed brown sugar
1/2 cup coder vinegar
1/2 tsp salt
Take your olive oil and place in medium sauce pan and sauté your onion till tender about 8 minuets
Then add all your other ingredients in medium sauce pan and stir. Keep over heat for an hour. We then placed our ketchup in mason jars and allowed them to hear seal and cool before storing
Strawberry lemon aid
We went strawberry picking and ended up with 17 pounds of strawberries so I had to get creative on using them
Here's our homemade strawberry lemon aid and it is so good
Ingredients
1 cup of water
1 cup of sugar
Place these in a sauce pan and make a simple syrup. Keep on the heat till all of the sugar dissolves
1 pint fresh strawberries
1 cup fresh lemon juice about 8 lemons
4 to 6 cups of cold water depending on taste
Once your simple syrup has cooled slice up your pint of strawberries into a blender and 1/2 cup of water and purée
In a large pitcher combine
Your simple syrup, puréed strawberries and 4 to 6 cups of cold water
Mix and serve
Tuesday, 18 June 2013
Posts coming this week
Strawberry shortcake cupcakes, can't wait to share these with you . I think they are a new family fab. They take a lot of work but the end result is worth it. These and the water melon cupcakes will be available T the Whitney point farmers market this Friday 11-6. And as always they are gluten and dairy free
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