Monday, January 1, 2018

Happy New Year! What are you doing the rest of the year!?



I grew up hearing "what you do today, you will do the rest of the year".  What are YOU doing today?

 I will be cooking for my family, and painting!  Here are a few Studio pieces that need finishing up!
A sampling of what I'm working on.
ON THE GLUTEN-FREE MENU TODAY
(click on the links for recipes)



Seasoned broccoli (minus the sugar for this particular meal)

Apple & Cranberry Cake (my grandmother's recipe below)

In order to make the cake gluten free, I substituted wheat flour for King Arthur's GLUTEN FREE Measure for Measure flour.  This flour seemed to require more liquid added (to achieve the same consistency), so I did that and I've adjusted the ingredients here accordingly for you.  Enjoy your day and the rest of your year!
GLUTEN FREE APPLE & CRANBERRY CAKE

350 DEGREES.           13 x 9 GLASS pan, sprayed with Pam.
Bake 55-60 minutes.

4+ large Apples, peeled and cut into slices
1 cup fresh cranberries
Zest of lemon
Cinnamon to taste
1 1/4 c. Sugar
3 eggs
12 oz vegetable oil
4 oz milk
2 tsp vanilla extract 
1 ½ c. King Arthur's GLUTEN FREE Measure for Measure flour
1 ½ tsp baking powder
1 packet Raw Sugar

1.  Mix sugar and eggs with spatula (you can use a beater or mix by hand).
2.  Add oil, milk & vanilla, and follow up with flour and baking powder.
3.  Peel & slice apples into 13 x 9 glass pan.  Add cranberries & lemon zest. 
4.  Add cinnamon on top.
5.  Pour batter over apples.
6.  Add more lemon zest if desired.
7.  Sprinkle raw sugar over top of batter (or regular sugar)…it helps form a crunchy crust.

Bake at 350 degrees.  Check after 55 minutes.  Crust should be firm and browning.  Bake another 5 minutes if it doesn’t feel done.  If the pan is larger than 13 x9, it will take 50-55 minutes instead.


REGISTRATION IS NOW OPEN FOR RETREATS AND WORKSHOPS:
FIND THEM ALL ON MY WEBSITE HERE.
READ MY LATEST POST HERE.



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