Kountrygirl Farm

Birds, Bees, Flowers, Trees...and Goats

Steve

Plum Bread-Gluten Free

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INGREDIENTS

  • 2 cups diced plums (Nectarines or Peaches can also be used)
  • 3 cups gluten free all purpose flour
  • 1 cup butter, softened
  • 1 1/2 cups coconut sugar
  • 2 teaspoons vanilla
  • 4 eggs, room temp
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 3/4 cup sour cream

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Cream butter sugar and vanilla together until fluffy.
  3. Add eggs one at a time, beat after each addition.
  4. Sift together flour, salt, cream of tartar, and baking soda.
  5. Add about 1/3 of the sour cream to the mixture then 1/3 of the flour mixture, alternating until all is added.
  6. Fill two greased and floured bread pans 1/2 full with batter, then add 1/4 of the fruit to each pan, then the remaining batter and top with the remaining fruit.
  7. Bake at 350 degrees for about 55-60 minutes, or until a toothpick inserted comes out clean.
  8. Cool in the pan for 15-20 minutes and turn onto a platter.
  9. Makes two loaves, freezes well.

Low sugar plum jam

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INGREDIENTS

  • 4 1/2 cups pitted, chopped plums
  • 1/2 cup water
  • 2 1/2 cups Demerara sugar
  • 1/2 teaspoon butter
  • 1 (1.75 ounce) package Pamona’s Universal powdered fruit pectin (comes with calcium powder)
  • 1 teaspoon calcium water.
  • 8 each half-pint canning jars with lids and rings

INSTRUCTIONS

  1. Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin and calcium water quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

Spa Break

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In case you didn’t already know, chickens are fun. Even if they didn’t provide us with eggs daily, their personalities make them an enjoyable addition to our family. Our original 4, Buffy- a Rhode Island Red, Daisy- a Blue Splash Maran, Goldie-a Golden laced Wyandotte, and Mable- a Lavender Orpington will be our forever pets, and maybe 3 or 4 more.

Cornbread

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This Gluten Free Cornbread is moist and delicious

INGREDIENTS

  • 6 tablespoons unsalted butter, melted, plus butter for baking dish
  • 1 cup cornmeal
  • 3/4 cup Gluten Free all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk

1. Preheat the oven to 425 degrees F. Lightly grease an 9-inch round baking pan.

2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking pan.

4. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 15 minutes before serving.

Gluten Free-Sugar Free Bluberry Muffins

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INGREDIENTS

  • 2 cups Gluten free APF
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) softened butter
  • 3/4 cup monk-fruit, 1-1
  • 1/4 cup unsweetened applesauce
  • 2 lrg eggs, room temp
  • 1/2 cup buttermilk, room temp
  • 1 1/2 cups fresh blueberries, reserve 36.

INSTRUCTIONS

  1. Preheat oven to 425 F. Grease a muffin pan with butter or line with baking cups.
  2. Whisk together flour, baking soda, salt, and set aside.
  3. In a large bowl, cream together butter and monk-fruit until light and fluffy, scraping down the sides of the bowl often.
  4. Add eggs, one at a time, beating well after each.
  5. Add half the flour mixture and beat just until blended.Beat in buttermilk and applesauce, then add remaining flour mixture and beat till blended.
  6. Gently fold blueberries, minus the reserved 36, into the batter.
  7. Spoon batter into muffin pan.
  8. Press 3 blueberries into each muffin top.
  9. Place the pan into the oven and immediately reduce heat to 375 F.
  10. Bake for 30 minutes and let cool for 5 minutes.
  11. Place muffins on cooling rack until cool to set.

NOTES

Yield-12 servings
Each muffin:
260 calories
20 g carbs
1.5 g protein

Beer Bread

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Ingredients

  • 3 cups flour (sifted)
  • 3 teaspoons baking powder (omit if using Self-Rising Flour)
  • 1 teaspoon salt (omit if using Self-Rising Flour)
  • 1/4 cup sugar
  • 1 (12 ounce) can beer
  • 1/2 cup melted butter (1/4 cup will do just fine)

Instructions

  • Preheat oven to 375 degrees.
  • Mix dry ingredients and beer.
  • Pour into a greased loaf pan.
  • Pour melted butter over mixture.
  • Bake 1 hour, remove from pan and cool for at least 15 minutes.