31 for 21: Chocolate Syrup

Another animal picture because I don't have a picture for this recipe.

Basically this is just an idea. Just mix honey and cocoa together (equal parts or to taste) for a quick, refined sugar-free chocolate syrup. You can add this to milk (warm or cold), pour on ice-cream, etc.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Link Parties
Wheat-Free Wednesday @ Anne-Marie Cain
Gluten-Free Wednesdays @ The Gluten-Free Homemaker
Allergy-Free Wednesdays @ The Tasty Alternative and 6 other blogs
Gluten-Free Fridays @ Vegetarian Mama and 2 other blogs

31 for 21: Instant "Yogurt" - Kitchen Science Experiment

What happens when you add lime or lemon juice to milk? Go try it and find out! Oh, never mind. I did it, and I can tell you. I'm not even sure how I found this out . . . one of my weird creations I guess. Many times when somebody asks me what I'm making, I'm like, "ummmm . . . I'm not sure". (Just incase you were wondering - yeah, I'm from California, and the accent hasn't quite worn off).

Anyway, back to the creation: Put about 2 tablespoons of lemon or lime juice in a small bowl. (I always use fresh - just cut the citrus in half and squeeze it out). Slowly pour about 3/4 cup of milk to the bowl, using a spoon to slowly mix. (Again, I use fresh, raw goat milk). Cool! It's not like spoonable thick, but it gets fairly thick. Add pumpkin puree (yeah, I use fresh), cinnamon and raisins and eat! I found that the pumpkin takes away the little tart flavor that the lime or lemon leaves.

Fear God, be happy and have a goodnight!

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

31 for 21: Pumpkin Spice Latte

Oatmeal cookies and Lindt chocolates are good combinations to a nice latte ;). 

Pumpkin spice latte, perfect for coffee drinkers in autumn! Keep this syrup handy for a quick warm drink.

Pumpkin Spice Latte (Gluten-free, Corn-free)
Original recipe from 

1 cup water

1 cup brown sugar

3 Tbsp. pumpkin puree

2 tsp. pumpkin pie spice

Add all ingredients in saucepan on stove and heat to almost boiling. 

Lower heat slightly. Stir well to dissolve sugar and blend, cook for 5 minutes. Do not boil. If you boil the sugar and the water, you will be on your way to making candy. Watch carefully and stir frequently. We're talking 5 minutes here so don't walk away and burn your sugar!

Let cool, store in fridge.

When ready to use, just add a couple tablespoons to warm coffee and add milk or creamer - all to taste.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

31 for 21: Mozzarella Cheese

FRESH mozzarella cheese made from our raw goat milk.

This recipe is courtesy of my sister . . . yes, Suriyah. Fresh homemade mozzarella cheese made from fresh goat milk.

Fresh Mozzarella Cheese
DairyGoatForums.com

2 gallons milk (we use raw goat milk)

3 teaspoons citric acid powder

1/2 teaspoon liquid rennet

1/8 teaspoon lipase (that's plenty, you can really taste it)

1/2 cup cool water, divided in half

1/4 cup warm water

1) Dissolve citric acid powder in 1/4 cup cool water, add to milk, stir well.

2) Dissolve lipase in 1/4cup warm water, add to milk, stir well.

3) Slowly warm milk, on low, to 90*F.

4) Dilute rennet in 1/4 cup of cool water, add to milk, stir well.

5) Turn heat off allow milk to set for 15min to achieve a clean break.

6) Cut into 1 inch curds, set in a 105*F water bath for 10min (it is okay for the curds to mat together some).

7) Drain curds into a colander kneading lightly to express whey (start heating whey now if you are making ricotta). Break curd apart and 2 teaspoons salt, knead lightly.

9) Place the curd into a microwave and cook on high for 1 minute, knead to express whey.

10) Cook on high heat again for 1 minute, cheese will be very hot and there wont be much whey this time, the cheese will begin to stretch.

11) Stretch and fold cheese a few times then fold into a ball, rinse in cold water, place in a small bowl to mold, and refrigerate

Cheese will last 2 weeks in the refrigerator or can be frozen.

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Link Parties:
Gluten-free Fridays @ Vegetarian Mama and 2 other blogs

31 for 21: Cheesecake

In the summer when the goats were in high production (We have milk goats so little O can have milk), my sister Suriyah made (goat) cream cheese everyday for a little while. I made a cheesecake a day, different variations, for about a week.

Here's the base recipe I made, a simple cheesecake.

Cheesecake (Gluten-free, Cow Dairy-free)
Hanunyah Creation

2 cups goat cream cheese
2/3 cup sugar
3 eggs
2 tablespoons rice flour
1 teaspoon vanilla
gluten-free pie crust of your choice, baked and cooled

1. Preheat oven to 325 degrees F.

2. Mix all ingredients (besides crust) together well, but do no over mix. Pour into the pie shell.

3. Bake for 20 to 25 minutes. Cool well. Overnight in the refrigerator works best.


~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

31 for 21: Easy Vita-Mix Ice-Cream

We made our first fire (in the wood stove) today. And we ate ice-cream at the same time. The cold weather doesn't keep us from drinking shakes and eating ice-cream :). In fact, it was this time of the year when I posted this recipe.

Easy Vita-Mix Ice-Cream 
Originally from whole food recipes (the Vita-Mix cookbook)

1 cup milk
1/2 cup sweetener (we use sugar or honey)
1 teaspoon extract
4 cups ice

1. Add all ingredients to the vita-mix in the order listed.

2. Turn the vita-mix on and quickly increase speed to variable 10, then to high. Use the tamper to press into the blades. It should be done in about 30-60 seconds. (It should be very, very smooth. If it still has chunks of ice it is not done.)

3. Turn off machine. Serve Immediately.

Notes:
This is a very versatile recipe.
You may use:
 - other types of milk (almond, coconut, etc.)
 - different sweeteners (sugar, honey, etc.)
 - other extracts (orange, lemon, almond, etc.)
 - 1 cup of frozen fruit in place of 1 cup of the ice (strawberries, blueberries, etc.)
Or, try adding:
 - some coffee
 - a sprinkling of freshly ground nutmeg
 - cocoa (and increase the sweetener by a few tablespoons)

This recipe is just a template. Play around! Since it can be changed so much, it is easily adaptable for many diets and food allergies. GAPS, gluten-free, dairy-free, grain-free, refined sugar-free, etc.


~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Easy Homemade Fruit Sherbet

My little bro and sis - The Twins.

It's been like . . . 2 months without a recipe on here. Sometimes - or should I say often as of late, blogging just doesn't happen. When I get on the computer, I've just been keeping up.

It's dry and hot, which is not good for the goats - that we get the milk from - to make sherbet. But they've been doing just fine, by God's grace, giving about 15 gallons of milk a day. (Side note: we sell hardly any of that). And us - the goat keepers - are doing okay, too. I guess  we just get a "detox" from sweating so much 2x a day. (We milk inside of a tin can - a metal barn, that is. It's 80 degrees F. on the low end and 100 degrees + on the high end). I'm sure it would be cooler if we got up earlier, but then there's the late nights - talking and/or partying with close friends or guests. (We had company for about 2 weeks straight last month).

So, that was July. And . . . it's August.

For now, here's the recipe. Chill out, blogging friends. Here's a sweet treat to help ya do that.

Easy Homemade Sherbet (Gluten-Free)
Fish Family Favorite (unsure of the origin)

1 cup water
1 cup sugar
1 3-oz. fruit flavored gelatin packet
4 cups milk

In a meduim-sized saucepan, combine the water, sugar and gelatin. Bring to a boil, remove from heat and set aside for 20 minutes.

Add the milk and freeze or transfer the mixture to an ice-cream maker and freeze according to manufacturer's instructions.


~ Hanunyah

P.S. My new baby. So sweet!

P.P.S. You may head over to my other blog for firework and new animal pictures.

Homemade Butterscotch Pudding + Memorial Day

Here I am. I'm alive, still. You know what people say nowadays - "I've been busy......".

Back to the kitchen:
Some time ago, we talked about pudding. This time it's butterscotch. Yum. Especially a whole gallon. My sister (who's birthday is today! - cake is later) likes butterscotch. She told me this pudding was like the little butterscotch-flavored pudding cups in the store.

But, of course, this is made with fresh goat milk, melted cane sugar, thickened with fine rice flour and touched-up with vanilla. That's all. This was adapted from the caramel pudding recipe on this blog.

Making it? - it's not that hard, but this is like a . . . ummm . . . science experiment.

Yes, yes, the sugar melts (brown or white) with NO liquid or nothin'. Just melted sugar and then milk - yes, add cold milk to sugar that is 300+ degrees fahrenheit - do be careful, though. Don't be surprised when you suddenly have this big chunk of hard candy in your pot. Don't freak out, it should melt just fine. After you've made butterscotch milk, add the thickener and finally, the vanilla. And no, It doesn't ruin the pot ;).

Oh . . . it smells so good! But I'm fine with just goat milk ;).

Now that I've prepared you for this experience - have fun! And just to be safe, read the recipe through before starting. Oh, and yes, I made a big ol' gallon - but it still didn't last. You can size down the recipe, though.

1 gallon of Homemade Butterscotch Pudding (Gluten, Cow Dairy, Corn, etc. Free)
Hanunyah Creation

2 cups flour (or cornstarch or other thickener)
4 cups sugar (brown or white)
1 gallon (16 cups) fresh goat milk (or other milk), divided
3 to 4 tablespoons vanilla extract

1. Whisk together the flour and 2 cups of the milk. Set aside.

2. In a large, 6-quart saucepan, melt the sugar, stirring constantly, over medium heat. It should form clumps, then those clumps melt.

3. Carefully add the remaining milk to the hot sugar. The sugar hardens, but keep stirring until the sugar melts into the milk.

4. Add the flour mixture, stirring constantly until it thickens and starts to boil. Remove from the heat and add the vanilla. Cool and refrigerate. It should thicken additionally in the refrigerator.


~ Hanunyah


Linked to Gluten-Free Wednesdays at The Gluten-Free Homemaker, Look What I Made! at Creations by Kard and Sugar and Spice at Seven Thirty Three

31 for 21: Brown Sugar Spice Granola

Since being gone all day @ soccer, and not being sure what to post, I whipped this up for a couple of my siblings (who wanted granola anyway). Why not post it here?

This is a quick, nice and crunchy granola with caramelized brown sugar and spices.

~ Maybe something a bit more exciting tomorrow ;).

Brown Sugar Spice Granola

Hanunyah Creation

3 cups oats*

2 cups dried fruits and nuts (optional)

1/4 cup brown sugar**

1/4 cup oil

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

2/3 cup raisins (If we don't have any on hand I make it without)

Combine al

l ingredients except raisins; mix well. Cook in ungreased 11x7-inch baking dish (or any large glass bowl, etc.) in microwave oven at HIGH 8 to 10 minutes or until light golden brown, stirring between 1 minute intervals of cooking; stir in raisins.

Conventional Oven Directions:

Combine all ingredients except raisins in ungreased 13x9-inch baking pan; mix well. Bake in preheated moderate oven (350 F.) 25 to 30 minutes or until golden brown, stirring occasionally; stir in raisins. Cool thoroughly; store in tightly covered container in cool dry place or in refrigerator.

Notes:

*Be sure to use gluten-free oats.

**You may find that 1/4 cup of brown sugar is too sweet. Cut back as desired.

~ Hanunyah

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31 for 21: Red Velvet Cake

Red Velvet cake is a common cake that "is usually prepared as a layer cake with either a vanilla or chocolate flavor, topped with a creamy white icing or a cookie dough filling."

Usually when one thinks of a "Red Velvet Cake", it is common to think of the dark or bright red color. I did some research on red velvet cake history, and here is what I came up with - thanks to wikipedia.

"The reddish-brown color of the cake originally was from a reaction of the cocoa powder with an acidic ingredient such as buttermilk, however red food coloring is often added especially if the cake does not contain chocolate.

James Beard's 1972 reference American Cookery^[2] describes three red velvet cakes varying in the amounts of shortening and butter. All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and similar names for chocolate cakes.^[3][1] While foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes, where they also serve to retain moisture."

So, red food color was originally not in red velvet cake. Here is my allergy-free, delicious version of this classic without the bottle artificial color.

Red Velvet Cake (Gluten, Dairy and Corn-free)
Adapted from Cake and Cookie Yahoo group

1 teaspoon baking soda
1 tablespoon vinegar
1/2 cup lard shortening
1 1/2 cups sugar
2 eggs
2 1/2 cups rice or other gluten-free flour
1 teaspoon salt
2 teaspoons cocoa powder
1 cup buttermilk*
1 teaspoon vanilla
Frosting:
1 cup milk
1/4 cup rice or other gluten-free flour
1 1/4 cups sugar
3/4 cup lard or shortening
1 1/2 teaspoons vanilla

1. Preheat oven to 350 degrees F. Grease 2 round 9 inch baking pans (I used one 11 inch round). Add vinegar to baking soda; set aside.

2. Cream together the lard and sugar. Add eggs and beat. Add remaining ingredients. Mix well.

3. Bake for 25 to 30 minutes, or until set and a toothpick inserted in the center comes out clean.

4. Frosting: Combine milk and flour in a saucepan. Stirring constantly, cook at medium-high heat until very thick (like a white bechamel sauce). Set aside. Cream sugar and lard until light and fluffy. Add vanilla and cream sauce. Beat until icing becomes thick and fluffy. Frost cake.

Notes:
*To make buttermilk - put 1 tablespoon vinegar in a 1 cup measuring cup. Fill the cup with goat or non-dairy milk. Set aside for a few minutes before using.
You may add red food color, if a darker red color is desired.

I quickly went outside to take a picture, as the sun was leaving fast.
I saw this straw bale and took pictures. 

~ Hanunyah


Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker)

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31 for 21: Baked Oatmeal

Something we've made for years, baked oatmeal is a quick, delicious treat that is often made around here. It is great for breakfast or snack (or dinner!).

Baked Oatmeal (Gluten, Cow Dairy and Corn-free)

3 cups oats

1 teaspoon each: baking soda, cream of tartar*

1 cup brown or white sugar

1 cup goat milk

1/2 cup oil

1 egg

Mix all together and bake in a 8x8 inch pan at 350 degrees F for 35 minutes to 1 hour, or until golden brown on top. (baking time depends on size and shape of pan used).

Notes:

*Or 2 teaspoons baking powder for the baking soda and cream of tartar.

If gluten-free, be sure to use gluten-free oats.

We usually double or quadruple this recipe.

~ Hanunyah

Link Parties:
Gluten-Free Wednesdays @ The Gluten-Free Homemaker
Home and Family Friday @ Home is Where My Story Begins
Food on Friday @ Carole's Chatter

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31 for 21: Brownie Bread Pudding

Here is a rich chocolate dessert. I've wanted to try this recipe I had for about a year, but just grabbed it out of my big "to try" pile. It was great! Rich and chocolate-y.

Brownie Bread Pudding (Gluten, Cow Dairy and Corn-free)
Adapted from AllRecipes.com

3 cups gluten and dairy-free brownies, prepared and cubed
2 eggs
1/2 cup sugar
3 tablespoons cocoa
1/4 cup oil
1 1/2 cups goat milk
nuts, for topping (optional)

1. Preheat oven to 350 degrees F. Place brownie chunks into a 8x8 inch baking dish.

2. Whisk the eggs, sugar, cocoa and oil in a large bowl. Add the milk. Pour your chocolate egg nog mixture over brownie cubes and sprinkle with nuts, if desired.

3. Bake until the top springs back when lightly touched.

4.  Take a picture and post on your blog :).


~ Hanunyah

Linked to Gluten-Free Wednesdays by The Gluten-Free Homemaker and Sugar & Spice by Seven Thirty Three

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Multi-Grain Quick Bread

Happy Fall!


I am excited how my recent bread creations have come out. I am finding that the recipe Quick {Sandwich} Bread can be tweaked in many ways. It is a very good basic recipe.


     Since my Grandma (aka Granny) who is coming next month to visit, likes multi-grain, healthy type bread, we wanted to make her something that she could make into toast. So we experimented some. My sister (Suriyah) tried a few recipes, but they needed tweaked a bit more. Before she tried again, I came up with this.

Multi Grain Quickbread (Gluten-free, Dairy-free, Corn-free, Sugar-free, Gum-free)

Hanunyah Creation

2 eggs, separated

3/4 cups oat flour

1/2 cup oats

1 cup buckwheat flour

1/2 cup quinoa flour

2 tablespoons flaxseed meal

2 tablespoons sunflower seeds

1/2 teaspoon sea salt

2 teaspoons baking soda + 2 teaspoons cream of tartar (or 4 teaspoons baking powder, if not corn-free)

1/4 cup oil*

1 small mashed banana (about 1/4 cup) + about 1 1/4 cups milk or water*

1. Preheat your oven to 375 degrees Fahrenheit. Grease well a 9 x 5-inch loaf pan with oil or cooking spray and sprinkle oats and/or oat flour. Set aside.

2. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites on high until stiff (but not dry) peaks form. Gently scrape the egg whites into a medium sized bowl and set the bowl aside.

3. Combine all of the remaining ingredients. Add one third of the egg whites to the dough, and slowly mix until the egg whites are incorporated into the batter. Gently fold the remaining egg whites into the batter until nearly no white streaks remain. It is more important that the egg whites not get deflated than it is to rid the batter of every white streak, so if a few white streaks remain so be it.

4. Scrape the dough into the prepared loaf pan. Place the loaf pan in the center of the preheated oven, and bake for about 35 minutes, until the top is lightly browned and a fork or toothpick inserted in the center comes out clean.

Cool for a few minutes in the pan, and then turn out onto a wire rack to cool completely before slicing. If not using right away, wrap in plastic wrap to keep moist and soft.

Notes:

*Applesauce would probably work instead of the oil.

**The banana is used for sweetener. I wanted to make it sugar-free, so that's what I decided to use. But, you may substitute other pureed ripe fruit. To measure the banana and liquid - mash the banana, put in the measuring cup then fill the measuring cup up to 1 1/2 cups with milk or water.

~ Hanunyah

Ricotta Cookies

These were a big hit today. I baked about 1/2 the batch, and put them on a plate on the table, and they disappeared!

Ricotta Cookies (Gluten-free, Cow Dairy-free, Corn-free)
Adapted from: Better Homes and Gardens Dessert Cookbook


2 cups sugar
1 cup lard
2 teaspoons extract (I used lemon)
3 eggs
1 teaspoon salt
1 teaspoon baking soda
4 cups rice flour
2 cups goat ricotta cheese
cream cheese, for frosting (optional)


1. Preheat oven to 350F. Combine the sugar and lard. Add the eggs and flavoring, and beat until creamy. Add the salt, baking soda and half of the flour. Add the remaining flour and the ricotta.

2. Drop the dough by tablespoons on lightly greased cookie sheets. Bake in the preheated oven for about 10 minutes, until lightly browned.


~ Hanunyah

Caramel Sauce

You may have noticed that my last couple recipes have a brown sugar sauce in them. It is very quick, simple and easy, and would be great as a dip for apples, or maybe even over ice-cream.

Caramel Sauce (Gluten-free, Dairy-free, Corn-free)

Hanunyah Creation

1 cup brown sugar

1/4 cup goat milk

1/4 cup lard

Bring sugar and milk to a boil over medium-hight heat. Boil for 1 minute. Remove from heat and add lard. Let cool for a couple of minutes, then beat until thick. Store in the refrigerator, and warm up when ready to serve.

~ Hanunyah

Bread Pudding

Tuesday some friends came over to butcher a pig. I made this while they were here, and as soon as I cut it and said that they could have some, it was like the locusts came in! It was only about 5 minutes until the pan looked like this, and it was a 10x13 inch pan (a doubled recipe)! -

So, I guess it was good! I sliced a peach over the bread (before baking), and the one time I made it before I used the raisins. Old, dry pancakes work well in this recipe (that's what I used the first time, and the second time I used pancakes and "rice bread" - cornbread recipe, with rice flour instead of cornmeal).

Bread Pudding (Gluten-free, Dairy-free, Corn-free)
Adapted from AllRecipes.com

7 slices worth of old GF, DF, CF bread, pancakes or rice bread*
2 tablespoons oil
raisins or fruit (optional)
4 eggs
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon maple (or vanilla) extract
2 cups goat milk

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8x8 inch baking pan*. Drizzle oil over bread. If desired, sprinkle with raisins or sliced fruit.
3. In a medium mixing bowl, beat the eggs, sugar, spices and maple extract. Add the milk and beat until well mixed. Pour over bread.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Notes:
*The bread - if you're not sure how much bread to use, just fill the pan with pieces of the bread product you're using until the pan is about 2/3 full. My family liked it with more bread, so it wasn't so gooey like a custard, but it was actually kind of spongy. They liked it like that, but if you like it more like a custard, then you may use less bread. I hope that makes sense ;).
**The baking pan - I used a 6x11 inch pan for when I didn't double the recipe, and a 10x13 inch pan when I doubled it. If you double it, you'll have to bake it longer. I don't know how much longer I baked it when I doubled it, I just left it in the oven until it was done.

Gluten-free, Dairy-free, Corn-free bread pudding, before "the locusts" came ;).

~ Hanunyah

Falling in the GAPS!

Yep, I've just about fell into the GAPS in 2 ways - as you can tell - my posting is few and far between, and we recently started the GAPS diet. Me and most of my family haven't fully went on the GAPS intro diet, yet, but I'm sure many of us eventually will.

     I haven't had much time on the computer the last week or two, until the last few days I was able to check my email and post on my other blog. Monday we went blueberry picking, and yesterday I had to go to the Urgent Care for a tick I pulled off of my thigh - around it turned into a hard round lump with a big red circle. "THEY" say that's the time for meds . . .

Anyway, last week my brother (who'll be 19 years on the 10th of this month) and a friend/neighbor's little 2 year old boy (who has constipation problems) went on the diet. They've been on the diet for about a week now, and my brother is on stage 2 of the GAPS introduction diet. It's been a tough one for the little guy, but they've been able to pull through with help from us. Those of us on the diet are eating lots of soup (with meat, carrots, onions, and broccoli), broth, yogurt, kefir, and ginger tea (all that my sisters make).

     Here are some links we've been using - 

GAPSDiet.com (we bought the cookbook that's pictured on the home page of this site, I looked through it and it has good recipes)

Health, Home, & Happiness

GAPS.me

GAPSGuide.com

GAPS Help Yahoo! group

     And here are the yogurt and ginger tea recipes that my sister has been making (she typed these up for some friends).

Yogurt

Turn on oven light - it can take a couple hours to heat the oven - make sure you have a thermometer in there - you want it between 100 - 110 degrees in there.

Making the Yogurt -

1. Put as much (I do 1 gallon at a time) milk as you plan to make into yogurt in a pot - warm on stove to 180 degrees.

2. Once it reaches 180, put pot of hot milk in an ice cold bath. Cool down to 110 degrees.

3. Add the yogurt starter, or a small amount of yogurt as a starter - Mix fairly well.

4. Put the milk in a pan or pot (I use a crockpot crock) in the oven.

5. Let it sit for 8 hours.

6. After 8 hours - It's Done!

7. Save ½ cup of yogurt to start your next 1 gallon batch.

Ginger Tea

1. Bring water to a boil. Once it boils, turn off heat.

2. Add grated ginger (add as much for as strong you want it).

3. Let sit for 5 minutes.

4. Strain the ginger out.

5. Done.

Also, if anybody has GAPS-friendly recipes, please send them our way! Thanks!

~ Hanunyah

Cooked Frosting

This simple and easy frosting is cooked, cooled and then beat. There's no powdered sugar (aka confectioners', icing or 10x sugar) in this frosting. I made it today along with Basic Cupcakes, and Flourless Peanut Butter Cupcakes. I added the cocoa powder to make it chocolate.

I found this here - http://answers.yahoo.com/question/index;_ylt=AjuEVTcMaPSjF0vpUcK5e_l36xR.;_ylv=3?qid=20080227114317AABxbfm

This frosting keeps in the refrigerator, but it does set. Just take it out and put it in the microwave for a few seconds, then stir and microwave until spreadable.

Frosting (with no powdered sugar)
1 c. white sugar
1/4 c. butter (I used lard)
1/4 c. milk
1 tsp. vanilla

Stir together in a small saucepan, and bring to a boil over medium high heat. Boil for 1 full minute; remove from heat and stir in the vanilla. Place pot in a bowl of cold water, and let it cool about less than a minute. Remove from bowl of water and beat with a spoon until thick enough.

Chocolate Frosting:
Add 1 tablespoon cocoa to sugar.

Brown Sugar Frosting:
1/2 c. white sugar
1/2 c. brown sugar

31 for 21 Blog Challenge!

Vanilla Goat Milk Fudge

I got this recipe from a book called "Goats Produce Too!". Since we raise and milk goats, and my DS brother can't handle cow dairy, goat milk is what we use for everything. But, you may be able to use regular store-bought cow milk, I don't know, just experiment. The recipe said to beat it by hand, but I beat it with an electric mixer. I used a 9x12 pan instead of an 8x8, because it's a lot of fudge.

Vanilla Goat Milk Fudge

3 c sugar

1/2 c light corn syrup

1 1/2 c goat milk

1/2 c butter or margarine

1 tsp vanilla extract

1/2 c chopped nuts (optional)

Combine sugar, corn syrup, and milk in a large saucepan. Cook over medium high heat until mixture comes to a boil. Reduce heat and boil gently until it reaches the soft ball stage. Stir often to keep it from sticking. When ready remove from heat. Add vanilla, butter, and nuts if desired. Beat by hand until thick. Pour into buttered 8 x 8 inch pan. Cool and cut.

31 for 21 Blog Challenge!