I went back through my blog posts to see that I haven’t posted (that I could see) the recipe I use to make pie crust. This is the recipe I have been using since I first learned how to make pie crusts, and it turns out amazing.
While it is dairy free, it is not gluten free or vegan, so bear that in mind.
This recipe makes two nine inch pies with a top and bottom crust.
- 1-1/4 cup Crisco (vegetable Shortening)
- 3 cups All-purpose Flour
- 1 teaspoon Salt
- 1 whole Egg
- 1 Tablespoon Apple Cider Vinegar
- 5 Tablespoons Cold Water
in large bowl combine the flour, shortening, and salt with a pastry blender, until the shortening is about the size of peas.
in another bowl, beat egg and combine in the apple cider vinegar and the cold water, mixing well.
add egg, vinegar and water mixture slowly to the flour and shortening, being careful not to over mix and over handle the dough. Mix until flour is all mixed in.
On a floured rolling mat, place about 1/4 of the dough (or more if you are making a larger pie), and roll until about an 1/8 of an inch or about 3mm thick. Fold and have and transfer to pie plate, and fill with your filling of choice.
With filling inside, bake according to filling recipe directions. Be careful to check the pie occasionally, and cover with foil while baking if crust starts getting to brown.
It’s been snowing pretty much all day, though it really didn’t stick until after the sun had set.
I have been wanting Cinnamon Rolls for several weeks, as my brother has had regular ones around since he moved back.
Today I finally made Gluten Free and Dairy Free Cinnamon Rolls. The recipe I used didn’t call for pecans, but I like putting pecans in my cinnamon rolls. I also make a double batch to get my cinnamon rolls to be a decent size.
I baked these cinnamon rolls from scratch. I even had mixed up the flour mix myself. I buy the individual flours from Bob’s Red Mill and then mix up the mix myself and then store it in a Rubbermaid container for when I am cooking and baking.
I had been wanting some gluten free and dairy free pizza for a few days now. I finally got around to making some today.
I had gone to Bob’s Red Mill and the grocery store to get what I needed to make my pizza and gluten free and dairy free Cherry Brownies.
I used the Bob’s Red Mill Gluten Free Pizza Crust for my pizza. I had sprinkled corn meal on the pan I was going to use to bake my pizza on, I then used olive oil instead of pizza sauce. I topped my pizza with Jimmy Dean Maple ground sausage that I got most of the way cooked before I drained it and put it in my pizza. I then also topped it with a red pepper I had diced up, as well as diced tomatoes, sliced olives and spinach, and then baked it. It turned out great for my first attempt at making my own gluten free and dairy free pizza.
I also had been kind of craving cherry brownies, so while I was out I had picked up a package of the Bob’s Red Mill gluten free brownie mix, as well as dairy free butter alternative (in the stick form), and maraschino cherries. I added some diced up cherries and some of the cherry juice to my brownie batter. It took forever (like an hour and a half) to actually get done….. but they taste good and that’s what matters.
While I was at Bob’s Red Mill, I had also picked up a shortbread pan, so if I want to make gluten free dairy free shortbread cookies, and I don’t want to take the time to make round cookies and use my Scottish Thistle cookie stamp, I can put the dough in the shortbread pan and bake it that way.
Today I was totally in a cooking, baking and errands kind of mood. It was a gorgeous day, more like early spring (like late March / Early April) than still the dead of winter that is typical for early February. It got up to 60 degrees (Fahrenheit) / 15 – 16 degrees (Celsius) today. The Daffodils are starting to come up and bloom.
When I had first tried Scentsy and for the longest time afterward my favorite year round, classic scent was Coconut Lemongrass. Here a few months ago, I had kind of gone off the scent. It’s not that I hate it now, it just didn’t do it for me like it had. I was looking for a new all around clean scent. I still love Sunkissed Citrus, but it hasn’t held the same place that Coconut Lemongrass did. Sunkissed Citrus is a very clean yet summery scent for me.
It was a few months after Sea Salt and Avocado came out before I tried it. For now it has taken the place that Coconut Lemongrass once had. So I stocked up on Sea Salt and Avocado so I will have some for a while.
January was Bring Back My Bar month, and I was super excited when I saw that Mulberry Bush was brought back. I had purchased a bar of Mulberry Bush either before it was retired or on another Bring Back My Bar order a while back and loved it. I was sad when I had used it up. So when it was brought back, I stocked up.
I haven’t been a consultant in about a year. While I don’t miss being a consultant, I still love the products. Each season I enjoy looking at which warmers are being brought out, and which scents are returning.
The one scent that I was hoping would come back this spring / summer catalog was Apple S’mores, but it doesn’t look like it is coming back.
I had been wanting to bake chocolate chip cookies for the better part of the past week.
This afternoon I finally made a half a batch of gluten free dairy free cookies, and they turned out great.
Wanting cookies is definitely a sign that I am feeling better. While this cold is taking it’s sweet time to fully go away, I am definitely improving.
Winter is time of year when Cold and Flu season is at it’s peak. Over I started coming down with my first cold of the season on New Years, and it had cleared up in a week, then I had a busy weekend and had caught another cold along the line and have been sick with that for a week and a half now.
Between having been laid off from the seasonal job I had for the holidays, being sick, and getting older it has given me a chance to reevaluate my long term goals for my life.
What I know is that the City life isn’t for me, and I want to continue doing more of the Homemaking and Homesteading / urban Homesteading stuff, I want to be able to spend more time writing posts for this blog and having content to write about.
I would love to settle down, get married, have a home of my own, have a family of my own. I would love to live I some property where I could have a good size garden, raise some chickens (layers and meat chickens), maybe some pigs and goats. I also would love to be able to be canning each summer and put up meat for the winter.
Last night I had decided to mix up a batch of gluten free vegan shortbread cookies. They turned out amazing, and I had used my Scottish Thistle cookie stamp.
I enjoy cooking and baking. I enjoy being out in the kitchen and making things that taste good.
As I am writing this, it is the wee small hours of Christmas Morning. Yes I am still up, and yes Christmas presents can wait until it is daylight outside and I have been to bed.
Yesterday, being Christmas Eve, there was time spent working on doing some prep work for Christmas Dinner. Green Beans were cooked, Cheesy Potatoes were made, Cranberry Salad was prepped for tomorrow, Cherry Pies were made from scratch, and Rolls were mixed up from scratch. I won’t be having any of the Cheesy Potatoes or Rolls. The Cheesy Potatoes have a ton of dairy in them, and with the rolls I am really trying to be careful how much gluten I eat, and I would rather have a piece of pie than a roll or two anyway.
Today we just have to cook the ham, bake the rolls, and reheat the potatoes and green beans, as well as put the cranberry salad together. Finishing up getting dinner ready and served should not be super difficult.
Thanksgiving dinner seems to be the most labor intensive of the holiday dinners, but I love them all. I love cooking these more complex / full meals. I love cooking from scratch and putting a meal together to then serve to those I love and care about.