Cherry Pie with Paleo Crust

Easy Pie Crust Recipe

This is the modified version of Taste of Homes' recipe

TOTAL TIME: Prep: 10 min. + chilling YIELD:6-8 servings

Ingredients

• INGREDIENTS FOR SINGLE-CRUST PIE
• 1 cup Bob's Red Mill Paleo Flour Blend
• 1/4 teaspoon salt
• 1/3 cup unsalted Butter(cut into cubes)
• 1-1/2 teaspoons white vinegar
• 2 to 3 tablespoons skim milk
• INGREDIENTS FOR DOUBLE-CRUST PIE
• 2 cups Bob's Red Mill Paleo Flour Blend
• 1/2 teaspoon salt
• 2/3 cup unsalted Butter (cut into cubes)
• 1 tablespoon white vinegar
• 5 to 6 tablespoons skim milk

Directions

• 1. In a food processor, combine the Flour Blend and salt, pulse to mix; scatter butter on top, pulse until mixture is crumbly. Sprinkle with vinegar and the milk, pulse until a ball is formed. wrap in Saran, refrigerate for at least 30 min. If in refrigerator for an hour or more, let sit out for 15 min before rolling.
• 2. For a single crust, roll out pastry between two pieces of saran wrap to fit a 9-in. or 10-in. pie plate. Remove one layer of saran and transfer pastry to pie plate. Form crust to pan and trim pastry on edge of plate; flute edges. Fill or bake shell according to recipe directions.
• 3. For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball between two pieces of saran wrap to fit a 9-in. or 10-in. pie plate. Remove one layer of saran and transfer pastry to pie plate. Form crust to pan and trim pastry on edge of plate. Add filling. Roll out remaining pastry between two sheets of saran to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions. Yield: pastry for a single- or double-crust pie (9 or 10 inches).

For the cherry pie filling:

3 Cups water packed cherries, drained. Save juice

1/2 Cup Cherry juice

1/4 tsp. Vanilla extract

6 drops red food coloring

2 1/2 Tbsp Tapioca

1/8 tsp. salt (optional)

1 Cup Sugar

1 1/2 tsp. Cinnamon (optional)

Combine everything in a bowl.

Let set 15 minutes.

Fill pie shell, dot with 1 Tbsp. butter

Cover with top crust, seal edges.

Cut several slits in top.

Bake 400* 35 minutes

(Throw away the rest of the cherry juice)

Pumpkin Muffins!!

 

OH these are YUMMY!  And SUPER easy. Three  ingredients. Gluten Free, what more can I ask for? Yum!

I saw a post on Facebook a couple years ago for a three ingredient banana bread, I shared it, so I could make it "later" and we all know how that goes...  A week or so ago it came up in my memories, because Facebook cares about me (lol), and again I thought ,I should try that some time.

Well, I am planning  a surprise for the Mom-Lady this weekend (It is her birthday! so don't tell!). And she might need to feed her granddaughter breakfast on Sunday, plus I am supposed to take breakfast to church this week.  (I am way too busy this weekend!!)

Anyway, I had a few over ripe bananas (my kids have discovered if they agree to eat bananas and then don't, I end up making banana bread or muffins, ornery things!!), and thought,"I wonder what would happen if..." So I tried it and the result is YUMMM. :)

Here you go:

Pumpkin Banana Chocolate Chip muffins
1 box Pumpkin Bread Mix (I used XO Baking Co. 19 oz)
4 over ripe bananas
2 Cups Chocolate Chips.

Mash bananas, add  bread mix,  stir in Chocolate chips. Fill muffin cups (coated the cupcake wrappers with coconut oil because I was out of Pam, and it helps for the papers to not stick).  Bake @350 for 20-30 minutes, made 20 muffins (which is good, I ate two, have six for the Parents on Sunday and a dozen to take to church!  God is good!!)
 

Coffee cookies

I found Coffee flour at Trade Joe's and had to try something with it.  These are pretty yummy, I think.

Coffe Cookies with Salted Caramel Chips
 
2 Cubes    Butter or Margerine


1 Cup      Packed Brown Sugar

1 Cup      Sugar

2              Eggs

1 Box      Vanilla Pudding Mix

1 Tbsp       Vanilla Extract

1 Tsp       Baking Soda

3  Cups   Gluten Free Flour (Mixed together Brown Rice Flour, White Rice Flour, Tapioca Flour                                                 and Potato Flour)

2 Cups    Salted Caramel Chips


Combine butter, oil, and sugars.  Add Eggs.  Add pudding mix, vanilla extract and baking soda.  Slowly add flour, a little at a time. Stir in Chips.  Drop by Tbsp fulls on to cookie sheet bake at 350* for 10 minutes.  Cool on cookie sheet for 2 minutes, transfer to wire rack to cool completely.  made about 6 dozen.

Better gluten free sourdough waffles

B1 1/2 C rice flour 

1 1/2 C gluten free flour blend 

1/2.   C sourdough starter 

2.      C warm milk (or buttermilk)

2.       Eggs 

1/4.   C milk

1/4.   C oil

2.      Tbsp sugar

1.      tsp soda 

1/2.   tsp salt

In a large bowl, combine flour, flour blend, starter and 2 C milk; beat until blended. Cover, let stand at room temperature for 45 min. 

Beat together eggs, remaining milk and oil. Add to flour mixture and stir until blended. Combine sugar, soda, and salt. Stir into batter, then let stand for 5 minutes. 

Preheat en electric waffle iron. Bake according to manufacturer's directions until richly browned. Serve immediately or let cool on wire racks, package airtight, and freeze; reheat frozen waffles in toaster 

These have no after taste like the others waffles did. My daughter preferred the others, the rest of the family preferred these :). 

Enjoy!

Sour dough waffles (gluten free🙂)

2 Cups sour dough starter

2 Cups milk

2 Cups gf flour, divided 

1 tsp salt

1 tsp baking soda 

1 tsp baking powder 

3 Tbsp granulated sugar 

2 Tbsp oil

2 eggs 

The night before, mix together starter, milk and 1 cup flour. Stir until combined (lumpy is okay). I left it at room temperature for the night. (Supposed to be spongy looking in the morning)

The next morning, add remaining ingredients. Stir well, until fully combined, but lumps are OK. Batter may get bubbly. 

Spoon batter in to warm waffle iron (non-stick iron will probably still need to be greased). Mine took 4 minutes per waffle. 

Sourdough starter

When I made this starter, I ised the recipe as I found it in a gf bread machine cook book (125 Best Gluten Free Bread Machine Recipes):

3 Cups warm water

2 Tbsp granulated sugar 

2 Tbsp instant yeast 

3 Cups sorghum flour 

1. In a large glass bowl, combine water and sugar. Sprinkle with yeast, gently stir to moisten and let stand for 10 minutes 

2. Add sorghum flour and whisk until smooth. 

(Or combine steps 1 & 2 and just dump it all in at once and whisk together!  That is what I did, lol!)

3. Cover with cheese cloth or loose-fitting lid. Secure so that it is not touching the starter. Let stand at room temperature for 2-4 days, stirring 2-3 times a day. When ready to use, starter has sour smell, with small bubbles 

4. Store, loosely covered, in the refrigerator until needed. If not used regularly, stir in 1 tsp of granulated sugar every 10 days. 

Then as I have used the starter instead of going out and getting more sorghum flour, I have been adding whatever gluten free flour or gluten free flour mixture I have handy. 

Feeding the starter :

To replace each cup of starter used in a recipe, add 3/4 Cup water, 3/4 Cup gluten free flour (so far it doesn't seem to matter) and 1 Tbs of sugar to the remaining starter. Stir well, cover loosely and let stand at room temperature for at least 24 hours. 

Lemon Cookies

I bought some lemons a few weeks ago and have wanted to do something with them.  Thomas and Barbara wanted lemonade, that was easy enough.  I am trying to motivate myself to make a lemon merangue pie, I really dobt need to eata whole pie and nobody else will eat it :) so...  but i was thinking lemon cookies woukd be good. But I was wanting something lemony tart like pie, but soft and kind of cake like... this is what I came up with :)

Lemon Cookies

1       Stick   butter or margarine
1/3    Cup    Shortening
3/4    Cup    Sugar
1       tsp      baking powder
1       dash   salt
1                  egg 
1       tsp      vanilla
2      Cups   Gluten free flour blend
1/4   Cup    fresh squeezed lemon juice

extra sugar and a juice glass


Preheat oven to 375*

Combine all ingredients.

Spoon by tablespoonfuls onto cookie sheet.

Use juice glass dipped in extrs sugar to flatten cookies.

Bake 7-9 minutes.

Let cool on cookie sheet 2 minutes, move to cooling rack to cool completely.

makes approx. 3 dozen cookies.