What I'm Wearing: Jean Jacket {Christopher & Banks '05}; White T-Shirt {Kohl's}; Green Floral Skirt {Made by me yesterday}; Tan Boots {Target}; Black Necklace {borrowed from Gabrielle, Kohl's}; Yellow Flower Ring {
giveaway}; Kate Spade inspired earrings {
Etsy}.
I made this skirt yesterday for spring. Some of you may recognize the fabric from the
Taylor skirt I made for my etsy shop. Well, back to my skirt. What pattern did I use? The yoke was already drafted by Gabrielle. And I just used two rectangles for the skirt. Very simple and easy to do. Maybe I should do a tutorial. Thoughts?
Tuesday I made dinner at our house and I wanted to share pictures and recipes with y'all. :) You don't mind do you?
Homemade Gluten-Free Apple Pie
Filling
5 C. Apples {about 5-6 apples}
1 /3 or 2/3 C. Sugar {depending on taste}
1/4 C. Cornstarch or Arrowroot powder {I use Arrowroot.}
2 tsp. Cinnamon + any spices you enjoy! {I just shake some in. No measuring for me.}
Splash of lemon juice
Add all the ingredients together in the pie crust. Bake according to your pie crust instructions.
Crisp Topping
1 C. Flour {Any kind. For a Gluten-free option, I use almond meal from Trader Joe’s}
1 C. Oats
1/2 C. Brown sugar
1/4 C. White sugar
1 tsp. Cinnamon
1/2 C. Butter {soften}
Sprinkle of salt
Combine all the ingredients in a bowl. Mix well with a mixer. Crumble crumbs on top of pie.
Pie Crust
For the pie crust I just use a pre-made gluten-free one from Whole Foods. You can use your favorite pie crust recipe, or a pre-made one. Enjoy!
This recipe is my own. =D
Fried Chicken
The one on the left is made with King Arthur White flour. While the one on the right is gluten-free and made with almond meal from Trader Joe's.
1/2 C. flour
1 tsp. salt
some pepper
1 tsp. paprika
I had 8 legs and thighs pieces and there was enough mix leftover for more.
Put everything in a paper sack and shake one chicken piece at a time. Place chicken on a plate. Heat either grape seed oil or shortening in heavy skillet to the depth of 1/2 inch. When warm add the chicken and fry both sides until lightly browned. Turn pieces frequently. When all pieces are evenly browned, cover and cook slowly 30 to 40 min., or until thickest pieces are tender when pierced with a fork. Drain on plate with paper towel.
Buttermilk Biscuits
These are so good! We love them so much I made fresh ones for lunch today. :) AND they taste Cracker Barrel's.
2 C. flour {I used King Arthur White Flour}
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/3 C. shortening
3/4 C. buttermilk
Blend first four ingredients together in a bowl, with a spoon. Cut in shortening with a pastry blender until mixture resembles cornmeal. Make a well in the center of the dry ingredients; add buttermilk all at one time. Stir with a fork until dough follows fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10 to 15 times. Gently roll dough 1/2 in. thick. Cut with a small glass cup, lightly flour first. Place on a baking sheet, greased, close together for soft-sided biscuits. Brush tops lightly with milk. Bake 450 degrees 10 to 15 min., or until biscuits are golden brown.
Both of the above recipes are from
The Southern Cook Book of Fine Old Recipes {1965}. You can buy your own copy
here.
