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ppen posted by brooke at saturday march 21 2020 no comments email this blogthis share to x share to facebook share to pinterest friday march 20 2020 gluten free biscuits 2 cups gluten free all purpose flour 2 tbsp gluten free all purpose flour separated 1 2 tsp xanthan gum leave out if it s in your all purpose flour 1 tbsp baking powder 1 teaspoon salt 2 tbsp granulated sugar 1 cup buttermilk i make mine using a couple tsp of vinegar in the milk 6 tbsp butter 1 egg slightly beaten preheat oven to 450 f to a large bowl add flour baking powder salt and sugar stir to combine cut the butter into small pieces and then cut it into the flour with a pastry cutter or fork til the pea sized add in the buttermilk and egg and stir until a soft dough forms do not over mix it is a sticky dough sprinkle 1 tbsp of flour on a piece of parchment paper dump the biscuit dough onto the floured parchment dust the top of the dough with about 1 2 tablespoon of flour and gently fold dough over on itself using the parchment to lift the dough to fold sprinkle the remainder of the flour and fold the dough over again instead of rolling use your hands to press dough out into approx an 8 inch circle and about 3 4 inch thick using a biscuit cutter cut out the biscuits i place them on a parchment lined baking sheet press left over dough together and keep cutting out those biscuits it is better to not twist the biscuit cutter but to press it down and lift you get fluffier biscuits that way bake at 450 for 15 minutes of course every oven bakes a little differently so 15 minutes give or take i use a 2 5 8 sized biscuit cutter and get 16 biscuit but the size of your cutter will determine the number posted by brooke at friday march 20 2020 no comments email this blogthis share to x share to facebook share to pinterest labels biscuits gluten free homemade quick beef vegetable soup 2 cans green beans drained 1 can carrots drained 1 can peas drained 1 can lima beans drained 1 can beef i use keystone brand 2 quart beef broth more if needed 1 bag of minute rice quinoa salt and pepper to taste bring vegetables and broth to a boil add meat and rice blend cook til rice is done serve super fast and easy and honestly this is truly a best guess because i literally don t measure just open and pour i will use the liquid from the green beans and add water and use beef base instead of broth but either way would work barley could be substituted for the rice quinoa mix but we are gluten free so i use rice and truthfully you can add potatoes corn or whatever veg you like you can also use left over beef roast posted by brooke at friday march 20 2020 no comments email this blogthis share to x share to facebook share to pinterest labels beef recipes soup vegetables yeast cinnamon rolls dough 1 pkg rapid rise yeast 2 1 4 tsp 1 2 c water 1 2 c milk 1 3 c sugar 1 3 c butter 1 tsp salt 1 egg 3 1 2 4 c flour filling 1 4 cup butter softened 1 2 cup sugar 1 tbsp cinnamon mix sugar and cinnamon together delicious sticky goodness make this after dough is cut into slices 1 2 cup butter melted 1 c packed brown sugar 2 tbsp corn syrup 1 cup chopped pecans optional in a large mixing bowl or the bowl of a stand mixer combine 2 1 2 cups flour sugar salt and yeast heat milk water and butter til butter is melted and it is steaming but not boiling prob can be done in microwave but i usually do it on the stove pour into the dry ingredients and mix add the egg and the rest of the flour 1 2 cup at a time til a nice dough forms dump onto a floured surface and knead til smooth or use dough hook on stand mixer for a few minutes cover either with plastic wrap or a kitchen towel and let rest for 10 minutes this resting is important in order to get it to roll out dump onto a floured surface i like to flour parchment paper because it makes it easier to roll the rolls and roll out into a large rectangle 15x9ish spread softened butter over dough and sprinkle the sugar and cinnamon mixture over the dough evenly roll the dough up tightly into a log beginning with the long edge and pinch the edge to seal it up stretch the log out to make it even cut into approx 1 1 2 inch slices melt the 1 2 cup butter stir in the brown sugar and corn syrup then add the pecans if wanted pour this mixture of delicious sticky goodness into a greased 9x13 pan the place the roll slices on top of the syrup with a little space in between let the rolls rise in a warm area til doubled this will totally depend on how warm your house is but usually for 30 60 minutes bake at 375 for 25 30 minutes if they brown too quickly you can cover with foil and continue baking posted by brooke at friday march 20 2020 no comments email this blogthis share to x share to facebook share to pinterest labels breakfast cinnamon cinnamon rolls recipes thursday february 16 2017 goals for 2017 i am not one to make new years resolutions because i know i m not going to stick to them i did however decide to write down a few goals for the new year i believe that if you right it down you are more likely to follow through so this is an overview of some of my goals and how it is going 1 read through the entire bible i have attempted this more than once and i have finished it never we are midway through february and i am ahead in my ready i have been using the audio niv on biblegateway com and that is a game changer for me i had no idea i could listen to it and take it in as well as i am i ve had to stop and go read it for myself sometimes because i m learning things i had never remembered learning before now i encourage you to try the audio bible even if you don t think you learn best by listening 2 get healthy i have a goal to exercise at least 3 times a week i had done this and more up until i got the flu until yesterday it had been about 2 1 2 weeks since i had exercised i started again because i have come too far to stop now i also really have been enjoying the exercise i m doing 3 create more there were several things listed under this one was sew more i started a quilt here are nine of the 13 squares i have done i am using precuts and making a logcabin pattern i have 8 squares left to make then i will decide on how i am going to put it together i am really enjoying this process so those are just some of my 2017 goals mostly the ones that have updates i am pleased with my progress have a blessed day posted by brooke at thursday february 16 2017 no comments email this blogthis share to x share to facebook share to pinterest labels bible bible reading bible time goals homemade sewing wednesday february 15 2017 back again the flu was rough after i got better the hubs came down with it so far the kids are still healthy praying it stays that way i ve been doing a fair amount of baking so i ll share that with you today actually let s start with wheat berries here we have hard red wheat hard white wheat and soft white wheat hard wheat is used for yeast breads and soft wheat is used for cakes biscuits and non yeasty things hard wheat can also be used for cakes and biscuits but soft wheat is a lighter texture i ground some popcorn to make cornmeal and made cornbread it was delicious i don t remember what we had for dinner that made make cornbread i had no idea i could use popcorn to make cornmeal my favorite thing about that is popcorn is non gmo i made pancakes my griddle isn t cooking evenly anymore but that didn t affect the flavor something i love more about these pancakes than any other pancakes i have ever made is they were just as delicious the next day never before have i been able to reheat pancakes without them being mushy or weird these tasted and looked freshly made biscuits i love biscuits like a lot these biscuits are light and fluffy and delicious i think they are the best biscuits i have ever made i used my regular recipe but they are so much better they also are very good days after being made it is interesting to me they don t get hard in a day the way the other biscuits i have made do i love it then of course there is bread i made bread on a sunday and since we were sick we didn t use it up very fast on saturday it was still soft no mold and made a delicious sandwich it slices perfectly and has basically the same calories as the bread we ve been eating but is much more nutritious overall so far this is going very well we have been sick so i can t attest to any health benefits yet we also have been still consuming some processed foods in effort to use them up this week will really be the first full week for my husband to be only consuming gluten in things i make i have been gluten free except what i make for the last couple weeks but having the flu sucked the life out of me i have noticed the hip pain i had been having is going away it used to hurt to touch my hip now it is only a little bothersome when i lay down this is a huge improvement i had been blaming our mattress but perhaps my diet has more to do with that than i thought i will be reporting back on any other changes good or bad we see have a blessed day posted by brooke at wednesday february 15 2017 no comments email this blogthis share to x share to facebook share to pinterest labels baking breakfast cornbread grinding flour healthy living homemade make it yourself older posts home subscribe to posts atom check out my card crafty blog brooke s cards and crafts case this sketch 69 12 years ago blog archive blog archive march 4 february 4 january 5 october 1 march 2 february 1 february 1 january 3 september 6 august 1 july 1 march 3 february 3 january 9 december 3 november 4 october 4 september 2 august 3 july 2 may 1 april 2 march 7 february 7 january 6 december 1 november 6 october 11 september 8 august 6 july 1 june 2 may 2 april 9 march 9 february 7 january 7 december 2 november 14 october 6 september 8 august 10 july 5 june 5 may 8 april 8 march 9 february 7 january 9 december 4 november 5 october 3 september 5 august 17 july 14 june 29 may 11 april 33 march 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