banana bars with banana frosting

½ cup shortening
1 cup sugar
½ cup milk we used almond milk
1 tsp vanilla
1 ½ cups all purpose flour 
we used 1 ½ cups gluten free flour and added a tsp of xantham gum
½ tsp baking soda
½ tsp salt
1 very ripe mashed banana
1 tsp lemon juice, we use juice from a lemon 
optional ½ cup walnuts

frosting
2 tbs melted butter we used almond butter
1 tsp vanilla extract
2 cups powdered sugar
½ ripe banana mashed
½ tsp salt
¼ tsp lemon juice gain we used it from a lemon

350 for around 15 to 20 min in a greased 9 by 13 dish

cream together sugar and shortening add milk and vanilla then dry ingredients

doughnut time

2 cups gluten-free biscuit/baking mix
3/4 cup sugar
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon apple pie spice
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/

2 cup warm water (110° to 115°)

6 tablespoons butter, melted
1/4 cup unsweetened applesauce, room temperature
1 tablespoon vanilla extract
GLAZE:
1 cup apple cider or juice
1 tablespoon butter, softened
2/3 to 3/4 cup confectioners' sugar
Directions
In a large bowl, mix the first eight ingredients. In another bowl,
whisk the water, butter, applesauce and vanilla until blended. Add
to the dry ingredients; stir until blended. Cover and let rest for
10 minutes.
Cut a small hole in the corner of a food-safe plastic bag; fill with
batter. Pipe into a 6-cavity doughnut pan coated with cooking spray,
filling cavities three-fourths full.
Bake at 325° for 11-14 minutes or until golden brown. Cool for 5
minutes before removing from pan to a wire rack. Repeat with
remaining batter.
For glaze, in a small saucepan, bring apple cider to a boil; cook
until liquid is reduced to 3 tablespoons. Transfer to a small bowl;
stir in butter until melted. Stir in enough confectioners' sugar to
reach glaze consistency. Dip each doughnut halfway, allowing excess
to drip off. Place on wire rack; let stand until set. Yield: 10

triple berry crisp

 we are now also on facebook

https://www.facebook.com/TruleyDownHomeCooking

Triple berry crisp with homemade whip creme 

Ingredients 
1 1/2 c blackberries
1 1/2 c raspberries
1 1/2 c blueberries
We did strawberry raspberry and blue berries
4 tbs sugar
2 c gluten free flour or all purpose flour
2 cup oats
1 1/2 c brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 c butter

Directions
Preheat to 350
In bowl combine fruit and sugar and set aside

In a separate bowl mix all other ingredients

Place half the mix in a 9x13 pan, then berries the sprinkle remaining mix on top

Bake for 30 to 40 min
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Gluten free flour mix

After a search on the web for a gluten free bread flour and many trial and errors this is what I use to sub recipes that call for regular bread flour 

 

2 cups garfava or garbanzo-bean flour
1 cup sorghum flour
2 ¼ cups tapioca flour
2 ¼ cups arrowroot flour (starch)
1 cup rice flour
1 tablespoon potato starch
2 tablespoons potato flour
2 tablespoons xanthan gum 
2 packages gelatin (unflavored) 
¼ cup sugar 
1 ½ teaspoon salt

You can use corn starch in place of arrowroot

Make sure you store this in an air right container 

Coming next week

Homemade pasta 

Glazed doughnut muffins

Fourth of July flag cupcakes

Have fun with cupcakes . Carry a theme use them instead of cake. Let your imagination run wild. 

For our flag cupcake we used our strawberry short cake cupcakes recipe which is inside this blog

Having fun with cupcakes

For the Fourth of July we played around with cupcakes, our watermellon and hamburger cupcakes were both made with the following recipe . They were just decorated differently 

Home made vanilla cupcakes

1 cup soft butter

2 cups sugar

4 eggs, or egg replacer

3 cups of gluten free flour

2 tsp xanthan gum 

1 tsp baking powder

1/2 tsp salt

1 1/3 cups cold milk. We used almond vanilla milk

350 mix dry items and set aside. Cream butter and sugar. Add eggs one at a time. Add vanilla then flour and then milk 

Bake for about 20 minuets 

Chocolate peanut butter banana cupcakes

These were so good and only lasted a day or two in my house 

We are making more this afternoon.

Gluten and dairy free version 

1 1/2 cups gluten free flour

For non gluten free omit xanthan gum and do 1 1/2 cups all purpose flour 

1 tsp xanthan gum

1 1/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large ripe. The ripper the better mashed

1 egg plus 1 egg yolk

For egg free use egg replacer or apple sauce conversions 

2 tsp vanilla extract

3/4 cup sugar

6 tbs of soft butter

1/2 cup if yogurt or sour creme 

For dairy free we used almond yogurt

350 for about 20 mins

Begin with mixing vanilla, sugar,butter, and yogurt then add eggs and dry ingredients 

Frosting 

Peanut butter frosting

2 cups powdered sugar

3/4 cup creamy peanut butter 

1/2 cup soft butter

2-4 tbs of milk, we used almond milk for a dairy free option. 

Chocolate glaze

We buy milk fee chocolate chips at wegmans in the organic section

2 ounces chocolate chips 

2 tbs heavy creme now we but and organic dairy free version at our regular grocery store 

Coming this week

Peanut butter, banana and chocolate cupcakes . These are gluten an dairy free but I will also sure the regular may to make these beautifully delicious cupcakes 

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 

It is surprisingly delicious 

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

We placed ours in mason jar cups for drinking and added a slice of lemon and ice. Perfect for a hit summers day 

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 

Posts later this week

Water Mellon cupcakes from fresh water melon purée . These are gluten and dairy free 

Pink lemon aide cupcakes

Pink lemon aid cupcakes gluten free and dairy free.

Ingredients

2 1/2 cups gluten free flour

1 tsp zanthan gum

1 1/4 tsp baking powder

1 tsp baking soda

1 1/4 cups sugar 

3/4 cup pink lemon aide either drink mix ore made or thawed concentrated 

1/2 cup veg oil

4 egg whites

1/2 cup butter milk now we do 1/2 cup of soy and add a tsp of viniger and allow it to sit for ten minuets 

Red food coloring to make the batter pink 

Blend all ingredients, line cupcake pans and bake at 350 for 15 minutes 

Frosting

We used our usual butter creme ( of course we use almond butter in place of butter) and instead of milk we added equal amounts of pink lemonade with the juice from one lemon 

Snicker doodle muffins

1 1/2 cups and 2 tbs gluten free flour
1 tsp xanthan gum
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 egg or egg replacer (following directions on egg replacer box)
1/3 cup butter melter
1/2 cup milk, we used soy milk

Mix all together bake at 400 for 15 to 20 mins

Once out of the overnight we dipped the tops of the muffins in melted butter then in to cinnamon and sugar mix

Thaws were so good and did not last long in my house at all. They are a new fab

Cinnamon roll cake

3 c gluten free flour
1tsp xanthan gum
1/2 salt
1 c sugar
4 tsp baking powder
1 1/2 c milk, almond milk or soy milk
2 eggs or use egg replacer following replacer directions on box
2 tsp vanilla
1/2 cup butter, almond butter, or organic butter melted

Mix all together. Place in greased cake pan
Mix
1 cup bitter, almond butter or organic butter melted
1 cup brown sugar
2 tbs gluten free flour
1 tbs cinnamon

Pour evenly ontop of cake batter
Then take butter knife and swirl in cake pan across side ways and up and down

Bake at 350 for 25 to 32 mind

Prepare glaze
2 c powder sugar
5 tbs milk, almond milk or soy milk
1 tsp vanilla

Drizzle ontop of cinnamon roll cake and serve

Cinnamon toast crunch cupcakes

So obvoiusly cinnamon toast crunch cereal is not gluten free, but you can sub it for a chex cinnamon cereal. This is a bit more tricky to convert but they really did come out well. Again ill give you the orginal, gluten free and dairy free way to make these to fit whatever diet or allergies you or your family may have.

Cupcake mix
3 eggs
Dairy free use egg replacer or apple sauce
1/3 cup oil
3/4 cup butter milk
Dairy free butter milk is a 3/4 cup of soy milk with a tbs of viniger allow it to sit for 10 mins
1 tsp vanilla extract
3/4 cup sour creme
Bit tricky but I just thickened up some soy milk with corn startch, or u can make a dairy free buttermilk ( 3/4 cup soy milk with a tbs viniger allow to sit 10 mins) or use a soy yogurt instead
Vanilla cake mix store bought
(So for gluten free here's how to make your own replacer for all recipies that call for store bought cake mix
2 1/2 cups gluten free flour
2 cups sugar
1/2 cup powdered milk
1 tsp baking powder
1/2 tsp baking soda
When using for a vanilla cake mix add 1 tsp of vanilla in addition to what your recipie calls for)

Preheat to 350
combine eggs, oil, buttermilk and vanilla
Add sour creme
Add cake mix and cinnamon mix till smooth
Bake for 15 to 18 mins

I did not use this frosting I did a regular buttercreme frosting subing the milk for soy milk and add 2/3 cup crucshed cinnamom chex but for non gluten free it would be cinnamon toast crunch crushed up

Cinnamon toast crunch butter creme frosting
8 oz creme cheese
1/2 cup soft butter
1 tsp vanilla
3 cups powdered sugar
2/3 cup cinnamon toast crunch crushed up
After cupcakes are cooled frost them and garnish with a piece of cereal in the frosting

My kids loved these cupcakes the conversion did not sacrifice the taste but it is a trick conversion with many extra steps. Good news is it can be done and our kids with allergies can still have a yummy treat

Banana cupcakes

Banana cupcakes gluten free , dairy freeand orginal

1/2 cup shortening
For dairy we used almond butter
1 1/2 cups sugar
2 eggs
We used egg replacer but you also sub with apple sauce
1 cup mashed up ripe bananas
1 tsp vanilla extract
2 cups all purpose flour
For glute free we used glute free flour and added a tsp of xantham gum
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
So dairy free butter milk is easy do 1/2 cup of soy milk and add a tsp of viniger let sit for 10 mins

First cream shotening (almond butter) and sugar till light and fluffy
Add eggs 1 at a time mixing well in between each egg
Add banans and vanilla.
Combine the flour, baking soda, baking powder and salt.
Add to mixture alternating with buttermilk beating well after each addition

Bake at 375 for 18 to 22 mins.

We used peanut butter frosting

So 1/2 cup of soft butter again for dairy free we used almond butter
1 cup creamy peanut butter
3 tbs milk we used soy milk
2 cups powdered sugr

Combine butter and peanut butter. Gradually add powdered sugar add milk one tbs at a time to desired thickness.

Frost once cupcakes are cooled and enjoy!

These were really good and the kids loved them.

Peanut butter cup cupcakes

Gluten free, dairy free, egg free or make the normal

1 3/4 c gluten free flour (or regular flour)
1 tsp zantham gum (omit if not making gf)
1 1/4 c brown sugar
1 tsp salt
1 c milk we used almond milk but soy milk will work to
1/3 c shortening
1/3 c peanut butter
1 tsp vanilla
2 eggs we use egg replacer
Mix all together

Now at this point if u have your batter in your cupcake liners you can put a mini resees peanut butter cup right down in the middle

Bake at 350 for 18 to 25 mins

Frosting
4 c powdered sugar
1/2 baking coco if u need dairy free they do make a baking coco that's free of dairy
1 1/2 tsp vanilla
I/2 c butter we used almong butter
5 to 7 tbs milk almong or soy milk

And enjoy. My kids loved these. We don't need to sacrifice taste in order to maintain a restricted diet

Donut muffins

These are so yummy and I made them gluten free and dairy free. They were so ggod infact that the first batch was gone in minuets making me to bake more.

3/4 cup sugar
1/4 cup veg oil
1 egg.....we used egg replacer
1 tsp vanilla
3/4 cup milk we used almond milk
1 1/2 cups gluten free flour
1/2 tsp zantham gum
1/4 tsp salt
1/2 tsp of nutmeg and cinnamom

Mix dry and add wet ingredients
Bake at 350 for about 15 mins

Coating
2 tbs melted butter
Cinnamon sugar mix

Brush tops of muffins with melted butter after they are cooked then sprinkel with cinnamon and sugar mix. Eat and ill know you will enjoy them.

Cinnamon rolls

No yeast
Dough
2 cups flour or gluten free flour
1 tsp zantham gum for gluten free only
2 tbs sugar
4 tsp baking powder
1 tsp salt
3 tbs butter
3/4 cup milk. Soy for dairy free

Filling
4 tbs butter
1 cup brown sugar
3 tsp cinnamon

Glaze
1/2 cup powdered sugar
1/4 cup milk or soy

In small bowl make your filling to form a crumbly mixture

Sprinkle half the mixture in the bottom of a 9x9 pan

In large bowl mix in your dough starting with dry ingredients then adding wet ingredients.

Roll out dough on a lightly floured surface in a rectgangle shape about 1/4 inch thick

Spread remaning filling onto dough

Roll up the dough with a sharp knife slice 18 small rolls or 12 if u want them bigger
Bake at 400 for 20 to 25 min
The top with glaze and enjoy

French toast muffins

Gluten free
1 1/4 cup gluten free flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 cup milk.  Soy for dairy free
1 egg.   I egg replacer mix for egg free follow directions on box
400 degrees for about 15 mins

Topping
1/3 cup melted butter
1/2 tsp vanilla
Mix together. When muffins are done first dip in this mixture then into
2 tsp vanilla and 1/2 cup sugar
Twirl the tops of the muffins around in this
Then place on wire rack to cool

Non gluten free

2 cups bisquick pancake mix
1/3 cup sugar
2/3 cup milk
1 egg
2 tbs oil
400 degrees for 13 to 15 min

Topping
1/4 cup sugar
1/2 tsp cinnamon
1/4 cup butter melted

Now I'm wondering and still have to try using a gluten free pancake mix and subing it here with regular bisquick mix.

Coming soon

After Thanksgiving is over I will be sharing with you
Homemade cinnamon rolls
Snicker doodle cookies
Home made dog treats and
5 minuets a day bread

IDEA

quick question this has always been my food blog to help assist in the same dinner every week blues. And also to share our love of made from scratch, homemade cooking that is the best quality and taste you can imagines.

I have taken my demestication to new extremes trying to save us money and from harmful chemicals and using homemade non toxic cleaners, detergents and so on we also use a more natural approach to felling blah and really dont like to pump ours selfs up with pill after pill, unless nothing else is doing the trick.

I am a proverbs 31 wife and mother and proud of it!

so my question to you????????Any interest in the ones I have tried and tested and found to work being shared on here as well?

Leave a comment and let me know

Breakfast pizza

Was looking for something different and easy as I wasn't feeling all to great tonight. So we did our first breakfast pizza

I made my bacon and scrambeled eggs like usual

Pizza crust

Do 1 cup hot water
1 tsp sugar
And 1 package of yeast
Combine in a bowl and allow to sit 10 mins

Next we need 2 1/3 cup of flour
Use gluten free flour same measurment and add 1 tsp zantham gum
2 tbs oil oil
Add in wet ingredients and mix

Need into a round ball.
I used a pizza stone and coated it with olive oil and the rolled the dough right onto the pan. Poke several holes in the dough and place in a 450 degree oven. Cook for 20 minuets

Pull out and top with your egg and bacon and shredded sharp cheese.

Bake for an additional 10 minuets

Cool for 5 minuets and then enjoy

Chocolate chip muffins

Our breakfast treat today, with a cup of coco as we enjoyed our first snowfall of the year. While it wasn't much it sure did look pretty

2 cups of flour
For gluten free use 2 cups of gluten free flour and a tsp zantham gum
1/2 cup of suagr
3 tsp baking powder
1/2 tsp salt
3/4 cup of milk....sub almond or soy milk for dairy free
1/3 cup veg oil
1 egg
For egg allergies use egg replacer following their directions
3/4 cup chocolate chips
I have been able to find soy based chips for our dairy restrictions

Mix dry ingredients together then add wet . Lastly add your chips. Preheat oven to 400. Grease your muffin pans or place in cupcake liners. Scoop batter into muffin pans then......

Mix 3 tbs sugar and 3 tbs brown sugar
Sprinkel on top of muffins

Bake for 20 to 25 mins

Enjoy! The kids loved these. They ate all but the 2 I put away for daddys lunch tomorrow

french onion mashed potatos

I wanted to do something different with our mashed potatoes, just to add something different. We could eat potatoes everyday they are a household fav

so we made french onion mashed potatoes

cook the potatoes like normal either boiling in water or beef broth

while they are cooking take a big onion baseball size and carmilize them in some extra virgin olive oil

mash the potatoes with butter, a splash of milk, beef broth, pepper and salt. place in a serving dish then cover them with your onions and top with cheese.

They almost reminded me of french onion soup. It was a great twist to a family fav

Ham and potatoe soup

This was so good and so easy. I had left over ham from the night before so I diced it up. About 3 1/2 cups worth. I also did the same amount in potato. I added this to 3 1/4 cups of water. The drippings from when the ham orginal cooked, but if you don't have the drippings they can be left out. I added to chicken bullion cubes. 1/2 tsp salt
1 tsp pepper
Diced up onion and celery

Then in a sauce pan I did
5 tbs butter
5 tbs flour
use gluten free flour in place of regular flour if you have a wheat allergy
2 cups of milk
Milk allergy its okay use your soy or almond milk

Once this thicked after brought to a boil I added it to ham and potaot pan and simmered for an hour.

I then added, knowing my alergy child wasn't going to eat this {she already requested homemade tomato soup} copper cheese to the pan allowing it to melt .

This was so good. We had homemade dinner rolls with it but another good idea is to add croutons on top of the soup before you serve.

This was a hit and I had no left over soup. Can't wait to make it again

Enjoy

Pumpkin muffins

Preheart oven to 350
Bake time 25 to 30 mins

3 cups of flour
For gluten free do 3 cups of gluten free flour and 1 tbs zantham gum
1 tbs plus 2 tsp pumpkin pie spice
2 tsp baking soda
3 cups of sugar/ splendia
1 15 oz can of pumpkin
4 eggs or use egg replacer following directions on box
1/2 cup veg oil
1/2 cup water

Mix all dry ingredients then add your wet ingredients, mixing well until all blended together.
Lightly grase your muffin pans and fill with batter. Bake at 350 degrees for 2w5 to 30 mins