Tuesday, March 21, 2017

Gluten Free 🍒 Dark Cherry Pie

 

 Gluten Free 🍒 Dark Cherry Pie

Dark Cherry Pie Filling

Ingredients

  1. 4 cups pitted dark cherries(Organic frozen or thawed)
  2. 1 cup granulated sugar
  3. 4 Tablespoon cornstarch
  4. Juice from half a lemon
  5. Pinch of Cinnamon (1/4 tsp) 
Instructions

  1. Place cherries into a saucepan and  squeeze the juice from half a lemon into the cherries over medium heat, stir then cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
  2. In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

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Glutino Pie Crust 

Directions

Perfect pie crust: Entire bag of mix makes four 8 inch pie crusts or equivalent. Entire bag Glutino® Gluten Free Pantry™ perfect pie crust mix. 3/4 cup + 2 tbsp butter or non-dairy substitution. 2 eggs. 4 tsp vinegar. Cut the cold butter into pats, then work the pats into the mix until it's crumbly. Whisk the eggs and vinegar together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together. Adding 1 to 3 additional tablespoons cold water if necessary. Divide dough in half. Shape into balls and refrigerate or freeze one portion for later use. Chill other half for an hour or up to overnight. Allow the dough to rest at room temperature for 15 to 20 minutes before rolling. Roll out into two 8 inch circles on a piece of parchment paper. Invert the crust into the prepared pie pan. Cool before filling. 


Pour cooled cherry mixture into the crust. Dot with butter(or non-dairy butterspread).  Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar. Bake at 425 degrees F for 15 minutes.  Then lower the heat to 375 degrees F for 30 minutes or until golden brown on top. 


Remove from the oven and place on a rack to cool. 
The Struggle is real  ...Waiting ....to eat!

Enjoy !!!

Serve plain or Pie A La Mode!!! 
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Monday, March 20, 2017

Happy 🌷 Spring !

Happy Spring!!!

Emoji One's Tulip

A flower  for you with Blessings!!!
Hoping the new Spring season ....
showers you with 
New Beginnings & New Growth !

“No matter how long the winter, spring is sure to follow.” ~Proverb

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Friday, March 17, 2017

Happy 🍀 St Patrick's Day


🍀 Happy St Patrick's Day🍀

🍀 Lucky in Love 🍀


 

Kiss me 💋 I'm Irish

 

☘️ ❤️️ ☘️

Feeling ☘️ Lucky

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🍀

A few Lucky Charms around our home !

Lucky green & gold colors,
with Lucky green shamrocks, gold coins, 

 

🍀

🍀

🍀

🍀


🍀

🍀

🍀

🍀

 

☘May your glass be ever full ☘


 

 

Go Erin Braugh !!!

Many Blessings to ya  !!!


st patrick day photo: Luck o the Irish StPatrickLuck1.gif
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Thursday, March 16, 2017

Homemade Almond Milk Recipe

 
Recipe from
Ingredients
Instructions
  1. Soak almonds for at least 12 hours in pure water with ½ tsp sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. (side note: soaking nuts should be done before eating them as well. Soak nuts in salt water for 12 hours, rinse them, and dry in oven on lowest heat. See tutorial above.)
  2. Rinse almonds well. Mix almonds with pure water in blender or Vitamix.
  3. Blend several minutes until smooth and creamy. (Warning: mixture will expand some, so make sure your blender is not full before starting it)
  4. Strain mixture into a large bowl through a sprout bag, cheese cloth or kitchen towel.
  5. Put mixture back into blender with vanilla, soaked dates, or other sweetener.
  6. Pour into glass jar or pitcher and store in fridge for up to one week.
Notes
Save the pulp of the almonds, put on cookie sheet and dehydrate in oven on lowest heat until completely dry. Run through blender or food processor to make almond flour, which can be used in recipes in place of flour.
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