Carrot Banana Orange Cream Shake

Ah! I at least try to post on here once a month, but there is no post on here for the month of April! But, the last time I posted it was the very day March 31, so maybe that will make up for it ;). The internet has been tweaky lately (on/off), and we even lost power a couple weeks ago because of a severe storm.

Storm April 18

Things have been going pretty well. The animals have been doing alright, but we've had some problems because the weather has been soooo up and down. So we've been busy with spring cleaning (the house and barn! well, actually, both are barns - we just live in one LOL), treating animals besides the regular care, and bottling the 20 bottle babies we have. Yep, 20. It actually doesn't seem like that many - maybe it's because either they're organized into groups or we're used to it - or both.

Bottle kids enjoying the green. Yep, they are still on the bottle . . . we spoil our kids!

It's May. It's the month of M-A-Y, ok? The weather is supposed to be nice like spring, right? It was 80 degrees a couple days ago, and the next day it was like 40! One day we're sweating and the next it's freezing rain! So ya, that's what I mean by the weather has been up and down. No wonder why some of the goats have gotten pneumonia. This can't be good for us humans either :). This is Oklahoma after all.

Dogwood flowers

Even if it doesn't look like spring outside, maybe this nice fruity shake will help get you in that spring mood.

And yes, I know I'm weird. I put weird things in my shakes. At least I don't put the whole quail egg in, shell and all, like some my family does . . . I just tend not to like sand in my shake.

Presenting you with yet another of my breakfast creations . . .

Carrot Banana Cream Shake
Hanunyah Creation

3-4 quail eggs
1 frozen banana -OR- 1 banana, peeled + 3 ice cubes
1 orange, peeled
1/4-1/2 of the orange peel
1 carrot, washed or peeled, whichever you prefer
1 1/2 cups raw goat milk (or cow or non-dairy milk)

Blend up and chug! :) You may add a cup of oatmeal to this shake (before blending) if you'd like to make it more filling, but I find I do better without grains.

A few more pictures . . .

The special girls, Tiny Bit (left) and Trauma (right)

A couple of the pregnant does.

Storm April 18

Storm April 18

Storm April 18

Storm April 18. This is where we drained our pond. It appears lightning struck it. There was ash there where those dark streaks are.

Storm April 18. This is a pine tree on our property that was struck by lightning. 

Storm April 18. A Dogwood flower in the creek.

~ Hanunyah

The Twin's 7th Birthday Cake

Well, I guess it's better late than never, but this was the cake that I made for the twins - the youngest two. (This post just kinda got lost in the chaos of life ;).) They turned 7 years old (!!) on the 3rd of this month, and Mom's birthday was on the 4th.

Chocolate cake with orange filling and fluffy orange frosting.

~ Hanunyah

31 for 21: Pumpkin Carrot Spice Muffins with Orange Glaze

In the midst of the dew . . . 

These muffins, made with pumpkin, carrots and orange juice, have a tint of orange color. Tender, moist, fluffy spice muffins hide below a crunchy topping and fresh orange-brown sugar glaze - these were a first-time success of my creations the other night.

Carefully look - you can see the just-milked goats and my sister who just told me these muffins were yummy.

Looking for a great breakfast treat? ~ 

Pumpkin Carrot Spice Muffins with Orange Glaze (Gluten, Dairy, Corn-free)
Hanunyah Creation

1 cup carrots, boiled and pureed
1 cup pumpkin, boiled and pureed
1/2 cup oil
2 eggs
1 cup brown sugar*
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons each: baking soda, cream of tartar
1 tablespoon flaxseed meal
1/2 cup rice flour
2 cups oat flour

Crunchy Brown Sugar Topping:
1/4 cup brown sugar
1 tablespoon flaxseed meal
1 tablespoon oats
1 teaspoon cinnamon

Orange Glaze (optional):
1/3 cup sugar
1/4 cup fresh orange juice
1/2 teaspoon orange extract (optional)

1. Preheat the oven to 350 degrees F. Grease muffin pans**. Combine all topping ingredients in a small bowl. Set aside.

2. Beat the carrot, pumpkin, oil, eggs and sugar. Add the remaining ingredients and mix well.

3. Spoon into prepared muffin pans about 1/2 to 3/4 full. Sprinkle topping over the muffin batter in the pan. Bake in preheated oven for 18 to 20 minutes, or until the topping is crunchy and medium-brown.

4. Combine all glaze ingredients in a jar. Shake well and drizzle a little on the cooled muffins.

Notes:
*I may cut back on the sugar in the muffins next time because of the topping and glaze that are both sweet.
**This recipe makes about 18 muffins.

Orange-brown sugar glaze

~ Hanunyah


Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker) and Home and Family Friday by Home is Where My Story Begins

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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: 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

31 for 21: Pumpkin Pudding

I'm lining up some of my fall recipes to post in the next few days . . . here's what has been happening -

Monday we found my brother's pig with 10 little orange, black-spotted piglets . . . 

Today we found a guinea hen nest with new chicks!

Anyway . . .

    Back in the kitchen - Here's a great easy fall recipe. There were some pumpkins on sale when we were in town the other day, so we picked some out and boiled them today. I had made this last year, but never posted. This recipe was originally for a no-bake pie, so it could be made either way - as pudding or pour into a baked pie shell.

Pumpkin Pudding (Gluten-free, Cow Dairy-free, Corn-free)

Adapted from Cooks.com

2 1/2 cups pumpkin, cooked and pureed
2 cups goat milk
1 1/2 cups sugar
4 tablespoons rice flour or arrowroot powder
2 egg yolks
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger

Combine all ingredients in heady duty pan, consistently stirring. Bring to a boil over medium heat until thickened. Serve warm or cold.

~ Hanunyah

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Cookie pictures

Here are some pictures of cookies me and my sister made over the last few weeks.

Oatmeal cookies with maple topping

Oatmeal cookies with chocolate topping

No-bake cookies

Oatmeal cookies, Flourless Peanut Butter cookies and cupcakes, Fruit Bars (aka Horse cookies), GAPS goodies

Black Gold Cookies

~ Hanunyah

Banana Apple Orange Muffins

These are yummy . . . it's a nice blend of flavors. I made them because I was making goodies for my family for their trip to TN, and I wanted to put something more in a muffin than just flour and sugar :).

Banana Apple Orange Muffins (Gluten-free, Corn-free, Dairy-free)
Adapted from Food.com

1 1/2 cups gluten-free flour
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 cup brown sugar, firmly packed
1 to 1 1/2 tablespoons grated orange peel or chopped candied orange peel
1/2 cup orange juice or water
1/4 cup oil
2 eggs
1 cup mashed ripe bananas (about 2 bananas)

Preheat oven to 350F.

In a large bowl, mix together the first 5 ingredients. Make a well in the center and add the rest of the ingredients. Beat well.

Spoon into greased muffin pans, filling 3/4 full. Bake in preheated oven 20-25 minutes, until when toothpick inserted in the center comes out clean.

Candied Orange Peels

Ummmmm . . . . . I've been a slacker at posting here!! Sorry!

No reason for orange (or lemon or grapefruit) peels to go to waste! These are pretty good, and aren't bitter if you boil them 3 times.

Candied Citrus Peel
Adapted from http://www.homemade-dessert-recipes.com/

Carefully cut orange peel in strips, place in saucepan in cold water, and bring to boil. Repeat process three times, then measure orange peel and add equal quantity of sugar and hot water. Cook until pulp is translucent. Remove from syrup; roll in sugar; place on plates to dry.

~ Hanunyah