Wednesday, October 1, 2014

Blogelina's current offer

Blogelina is currently promoting their Facebook page.  Between today and October 15th, once their Facebook page reaches 8,000 likes, a one-day only special will happen.

99cent transfers for your blog from Blogger to WordPress!

This is an amazing deal that is valued at $149.  Wow!

I have read a lot about the different blogging platforms from various sources.  This is a great deal.

Please help all of Blogelina's followers by liking their page. 

Be sure to follow Blogelina with their newsletter so that you can be informed of their special 99cent blogging transfer.

~Adrienne

Thursday, September 25, 2014

Hearts for Home Blog Hop

I am participating in the Hearts for Home Blog Hop.  Check it out for some fun blog posts.

I like checking out the many different blogs linked in a blog hop.  I have found great recipes, tips for family and homeschooling, and reviews of products from the different blog hops I have seen.

If you are looking for some fun recipes, relationship helps, strategies to working with your children (or spouse), or just some fun ideas to do with your children, then visit this blog hop today!

Hearts for Home Blog Hop

Thursday, September 18, 2014

Gluten-Free Strawberry Blueberry Pies

My aunt and a friend were going to the Washington State Fair for the day.  Then they were planning on coming over to pick up some stuff of my aunt's.  I said I would make pie.  Actually, I made two pies.  (One pie does not go far when you have eight people each having a slice.  Two pies allow for pie the next day.)

So, I decided to make Gluten-Free Strawberry Blueberry Pies.  I used strawberries from those five flats I purchased in August.  The blueberries were in a frozen bag from Costco.

I used the Gluten-Free Pie Crust from Reginald Beck that can be found in my book, The Gluten-Free Way:  My Way.  The major change that I have made to the recipe is that I now weigh my flours.  (Each cup of flour weighs 140 grams.)  Since weighing my flour and changing the ratio of flours that I use, I no longer add the Xanthan gum.

The other major change are what flours I use in the crust.  I now use brown rice flour, white rice flour, and amaranth flour.  I use my Country Living Grain Mill to grind these grains into flour.  The fourth flour (or starch) that I use in the pie crust is tapioca starch.

Oh, I also no longer roll out the pie crust in between two pieces of wax paper.  The wax paper does work, most of the time.  If it is hot and humid, it is more difficult to use. 

While in Leavenworth (Washington State) a couple of years ago, I purchased a pie crust bag from the kitchen store in town.  With this pie crust bag, I can roll it out and then if the dough is too sticky, I can put it flat in the freezer for five minutes.  When I take it out of the freezer, it tends to loosen from the pie crust bag and practically fall out onto the pie plate.

Like my grandmothers both used to say:  "You know a fruit pie is done when it boils over."  Well, both of these pies held true to that statement.

I line the bottom rack with foil (the entire rack).  This way, after the pies overflow, I can toss the foil when the oven has cooled.


Gluten-Free Strawberry Blueberry Pies made 18 September 2014
 These pies were yummy!  All four of my boys (ages 2 to 14) loved this pie.  I am not sure if the second pie will last through tomorrow.

~Adrienne