Eustace Tilley as Frankenstein
Gluten-Free Apple Pie
-1 cup white rice flour
-1/3 cup potato starch
-5 tbsp tapioca flour
-1 1/2 tsp xantham gum
-1 Tbsp of sugar
-pinch of salt
-1 cup of butter (cold, cut up)
-1/4 tsp of apple cider vinegar
-3 tbsp of ice cold water
Mix flours and put 1 1/4 cups of the mixture into a large bowl. In that bowl,add the rest of the dry ingredients and cut butter into flour mixture with a pastry cutter until mixture resembles small crumbs. Mix liquids in a separate bowl and add together. Mix and mold dough into a ball and refrigerate for a minimum of an hour.
-6-8 granny smith apples, cored, peeled, and sliced thin
-1 1/2 tsp of cinnamon
-1/4 tsp salt
Mix the ingredients in a large bowl and let sit until juices mix with cinnamon.
-flour mixture remainder
-3/4 cup of brown sugar
-1/2 tsp of cinnamon
-1/3 cup butter cut into small pieces
Mix dry ingredients and cut the butter into the mixture until resembling crumbs.
Preheat oven to 400°F. Roll out the crust and place in pie pan. Spoon apples into the shell, and sprinkle all of the topping onto the top of the apples, covering everything.
Cook for 30-40 minutes until the top is crisp and browned, and the filling sizzles.If needed, put foil on the edges to prevent them from darkening too much or burning.
This pie is slightly liquidy, but my brother and father both agree that it is indistinguishable from regular non-gluten-free pies.
"Do you think I can squish in here? Do you think if I really, really tried, I could fit in it?"
Class project; I had to listen to stranger’s comments and reinterpret the lines into my art.
This is my Café…have some patterns.
2 1/2 Cups of flour
1 Tablespoon of sugar
1 Teaspoon of salt
1 Cup of Butter, chopped
1/2 Cup of very cold water
Cut the butter into the flour, sugar and salt until the mixture is small and coarse, but even. Add the water and knead, don’t let the dough warm, refrigerate if needed. Cut dough in half and chill for an hour in the fridge.
4 Cups of Blueberries (2 pints)
3/4 Cup of sugar
3 Tablespoons of water
3 Tablespoons of cornstarch
1/2 Teaspoon grated lemon rind
1/2 Teaspoon cinnamon
1/4 Teaspoon nutmeg
2 Tablespoons of butter
Cook one cup of the blueberries over low heat with the sugar, until the sugar melts. Combine the water and cornstarch in a separate bowl and add to pan. Change temperature to medium heat, allow mixture to come to a full boil. Pour into a bowl and let cool until warm. Mix in the rest of the ingredients and let cool fully before adding to pan.
Brush pie top with an egg wash and bake at 375°F for 40 minutes.
Rhubarb Muffins with a Cinnamon Sugar Topping
(With rhubarb straight from the garden!)
I made some more clothes!
I made Estonian Potato Salad (Kartulisalat)
Here’s the recipe, but it makes a LOT (above bowl is just over one half of what it makes), so I’d suggest halving the recipe for less servings.
3 lbs of potatoes, boiled then cubed
5-8 large carrots, boiled then cubed
4 Hard-boiled eggs cubed (made an extra one for garnish)
1 Onion, finely diced
1/2 cup of diced dill pickles
2 Apples, cored, peeled and cubed
A handful or so of chopped fresh parsley
1 cup of mayo
1 cup of sour cream
1/3 cup of lemon juice
Salt, Pepper to taste
Boil the eggs, potatoes and carrots with skins on and let cool. Meanwhile, mix the lemon juice, sour cream, mayo, salt and pepper in a smaller bowl.
After everything is cool, peel and cube and put in a large bowl. Add cubed apples, onion, pickles and parsley.
Mix in the ‘dressing’ carefully so the potatoes don’t mash and serve or refrigerate for later.
A grassy brick path.
This was the first pattern I made…a weird dress.