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: Citrus Fruit Bread

This is a favorite of my family - it is very moist, tender and flavorful.

Citrus Fruit Bread (Gluten and Dairy)
Adapted from AllRecipes.com

2 cups rice flour

1 1/2 teaspoons baking powder*

1/2 teaspoon baking soda

1 tablespoon grated orange zest, (optional)

1 1/2 cups fresh fruit (hint: cranberries)

1/4 cup lard or oil

1 cup white sugar

1 egg

3/4 cup citrus juice (hint: orange)

1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan. Whisk together flour, baking powder and baking soda. Stir in orange zest and fruit. Set aside.

2. In a large bowl, cream together lard, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. (DO NOT over-beat). Pour into prepared pan.

3. Bake for about 45 minutes in the preheated oven, or until when a toothpick inserted in the center comes out clean.

Notes:
*With baking soda and cream of tartar this fell, but with baking powder it didn't as much. You may use that substitute (1/2 baking soda, 1/2 cream of tartar) to make it corn-free - it may fall, but it still tastes the same ;).
This could use some gums or some kind of binder because it's quite crumbly.
To make orange cranberry bread, use orange juice for the juice and cranberries for the fruit.

I think I made this one with peaches and grapefruit or lime juice

~ Hanunyah

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31 for 21: Limeade (GAPS)

A refreshing, simple drink that I mixed up yesterday - it was very good.

Limeade (GAPS, Sugar, Gluten, Dairy, Corn, etc. free)
Hanunyah Creation


1 cup fresh lime (or lemon) juice
1/2 to 1 cup honey, depending on personal preference
6 cups water

Mix all ingredients in a large pitcher. Add ice, if desired.

~ Hanunyah

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31 for 21: Sparkling Citrus Pie

Fresh grapefruit, lime juice and lemon gelatin are combined in this pie that my sister (who likes citrus) really liked.

Sparkling Citrus Pie

Adapted from AllRecipes.com

1 (9 inch) gluten-free pie crust, baked

2 grapefruit, peeled, removing all pith

1/2 cup sugar

1 tablespoon rice flour

3/4 cup grapefruit juice

1/4 cup lime juice

1 (3 ounce) package lemon flavored gelatin*

1. Place the grapefruit fruit in the pie crust. Combine the sugar, flour and juice in a small saucepan; bring to a boil. Stir in gelatin. Cool slightly. Pour over fruit in the crust. Chill.

~ Hanunyah

Lime Meringue Pie

Well, since we got about 50 limes the other day, and one of my sisters had been asking me to make Key Lime Pie, it was about time. I looked for key lime pie recipes, but it is traditionally made with sweetened condensed milk. So I googled and found this recipe. I named it Lime Meringue Pie because this is not how key lime pie is traditionally made. This was actually my first meringue, and I was surprised how easy it was and how well it turned out. They all liked this (except for my weird little brother didn't like the filling . . . :) ).

Note: I may use milk next time, to make it creamier and because we have a lot of milk right now. (I think we are milking about 25 goats twice a day right now, so getting 10 to 15 gallons a day for us! Sooooo, we make all kinds of cheeses, use it in baking, and make a couple gallons of yogurt and kefir everyday or every other day).

Lime Meringue Pie (Gluten-free, Dairy-free, Corn-free)
Adapted from SouthernFood.About.com/

Crust:
1/2 cup lard
1/2 cup sugar
1 egg
1/2 teaspoon guar gum
1/2 teaspoon baking soda + 3/4 teaspoon cream of tartar (or 1 1/4 teaspoons baking powder, if not corn-free)
1 1/4 cups rice flour
***OR***
your favorite GF pie crust, baked


Filling:
3/4 cup sugar
1/4 cup rice flour
2 tablespoons arrowroot powder (or 3 tablespoons cornstarch, if not corn-free)
2 cups water
3 egg yolks, beaten
1/4 cup lime juice
grated peel of 1 lime (optional)


Meringue:
3 egg whites
1/4 teaspoon cream of tartar
5 tablespoons sugar


1. Preheat oven to 350°. For the Crust - Beat the lard, sugar and egg. Add the rest of the crust ingredients. Spread half of the mixture thinly in a greased 9 inch pie pan*. Bake in preheated oven for about 9 to 12 minutes, until golden brown. If it puffs up too much, press down with a spoon.


2. For the Filling: In a saucepan over medium-high heat, combine the sugar, flour, and arrowroot; gradually stir in the water. Cook, stirring constantly, until thickened. Gradually stir about 1/3 of the mixture into the beaten egg yolks; stir mixture into the remaining hot mixture in the pan. Continue cooking over low heat, stirring, for two minutes. Stir in the lime juice and peel and cool slightly. Pour into the baked crust and cool.


3. For the Meringue:

Beat egg whites until light and frothy. Add the 1/4 teaspoon cream of tartar and continue beating until stiff peaks form. Gradually beat in the 5 tablespoons sugar and beat until the meringue is stiff and glossy.

Pile the meringue lightly on cooled pie filling, spreading it until it all the way to edges of the pastry to prevent the meringue shrinking. Bake in a preheated 425° oven until the top is brown, 3 to 6 minutes.

Notes:

*You should only have to use about 1/2 of the crust mixture. I made cookies and some muffins with the rest of the dough (for the muffins I added milk and baked - they turned out great!).

~ Hanunyah

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Lemon-Lime Jello dessert

Lemon-Lime Jello

1 3- oz package lime flavored gelatin

1 cup boiling water

1 cup cold water

Mini marshmallows

1 3- oz package lemon flavored gelatin

1 cup boiling water

1 cup cold water

1. Prepare lime flavored gelatin according package directions using boiling and then cold water. Pour into a 9x13" pan. Cover the top with mini marshmallows. Chill until firm.

2. Prepare lemon gelatin and pour over lemon marshmallow mixture. Chill until firm.

Note: You may use different flavored gelatin as desired. For July 4th, you could make the first layer red, and the second layer blue - red, white (marshmallows), blue.

I used a pan little bigger than a 9x13

31 for 21 Blog Challenge!

White Lime Fudge

This was different, but actually pretty good. If I make it again, then I'll probably make it without the nuts.

This recipe has 3/4 cup milk, so don't use too small of a pan.

White Lime Fudge
2 tablespoons butter or margarine
2 cups sugar
3/4 cup milk
grated lime peel of one lime
3/4 cup chopped pecans

Melt butter in medium saucepan; stir in sugar and milk until sugar dissolves. Bring to boil. Cover and boil one minute to dissolve sugar off sides of pan. Set candy thermometer in pan and cook syrup gently without stirring to 236F. Cool to 110F about 45 minutes. Stir in lime peel and pecans. Beat vigorously until mixture just starts to lose its gloss. Pour immediately into well greased 8 by 8 by 2 inch pan. Cool and cut into squares.

Yield: about 1 pound