We are group of Mamas who began as FRUNCHY's.. We are friends who have grown together in parenthood and friendship. We are intentionally living gals. We strive to be gentle parents, and to be earth and body friendly. We are passionate about what we believe in.
2 cup sifted all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2/3 cup butter 2 cup packed brown sugar 2 eggs 2 tablespoon vanilla extract 3 chocolate Carmel bars king size- Hersheys or Carmelos
Preheat oven to 350 degrees F.Measure flour, baking powder, and salt and sift together. Set aside.Melt butter, add firmly packed brown sugar and mix well.Add eggs and vanilla. Mix well. Add flour mixture, a little at a time, making sure you are mixing well. Spread half of mixture in 9 x 13 inch baking dish. Break Carmelo bars into scored pieces. Evenly space candy over bar mixture.
Bake the spice cake mix according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1/4 - 1/2 the spice cake into the bottom of a large, pretty bowl. Pour 1/4 - 1/2 of the pudding mixture over the spice cake, then add a layer of whipped topping. Repeat with the remaining spice cake, pudding, and whipped topping. Refrigerate overnight or at least 4 hours prior to serving. You could serve the trifle can be layered in a punch bowl, or even make your Spice Cake from scratch.
2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
2 shallots, sliced
1-2 14 oz cans cream of mushroom soup or 1 cup heavy cream
Heat the oven to 375 degrees F. Melt the butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream or cream of mushroom soup, add the remaining thyme and rosemary and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the French fried onions, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.
Pre Heat oven to 425*F. Mix sugar salt and pumpkin pie spice in a bowl. Add egg and beat slightly. Add pumpkin and evaporated milk and blend well. Spread apple pie filling in ire crust. Gently pour pumpkin pie mix over the apple pie filling in the crust. Bake pie for 15 min at the 425*F, then drop the heat down to 350*F and continue baking for 35-40 min or until a knife inserted in the pie center comes out clean. Allow to cool for 2 hours before serving. Do not place it in the fridge to cool, it could crack allow it to cool at room temp for 2 hours.
1 1/2 c all purpose flour + extra for the counter
1/2 c ground flax seed
1 tbsp baking powder
1 tsp salt
1tbsp raw sugar
1/3 c butter, softened
1 c milk
~ preheat oven to 425*
~ mix all the dry stuff in a bowl
~ rub in the butter
~ mix in the milk
~ turn the dough out onto the counter. if it's really wet, add some more flour.
~ knead/fold in half 15-20 times. (this makes the flaky layers!)
~ press to about 1 inch thick.
~ use a jar/glass to cut out the biscuits
~ bake for 15-20 minutes
½ cup butter ½ cup granulated cane sugar ½ cup firmly packed brown sugar 1 egg + 1 egg white ½ teaspoon gluten-free vanilla extract ½ cup brown rice flour ¼ cup potato starch ¼ cup sweet rice flour ½ teaspoon xanthan gum ½ teaspoonbaking soda 1 teaspoonbaking powder ¼ teaspoon salt 1 teaspoon cinnamon 1 ½ cups gluten-free oats ½ cup baking raisins Cream the sugars and butter until fluffy. Add the eggs one at a time and thoroughly incorporate into the batter. Stir in the vanilla last. In a separate bowl, combine all dry ingredients (except oats), mixing well. Stir into the creamed mixture until integrated. Stir in the oats and raisins. Cover the bowl and chill until cold, at least 2 hours. Preheat oven to 350 F for static ovens or 325 F for convection. Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. Bake for 8 - 10 minutes, or until lightly brown. If you can wait, let them cool on a wire rack before removing.
Many vegan recipies have waaaaay to many spices that I dont have on hand and substituting one for another doesnt always work (says my garbage disposal ) So here, a tasty simple vegan recipe.
Aioli Potato Salad
5 or 6 medium potatoes, peeled and chopped into small cubes
Tap water for boiling plus a Tablespoon of white vinegar
2 stalks of celery, sliced vary thin
½ a small onion, minced
About 6 baby dill pickles, chopped
½ can whole black olives, diced **canned pre-dicted olives are squishy and salty**
½ a cup Zesty Garlic Aioli (Wildwoods)
1 - 2 Tablespoons Veganaise
2 teaspoons mustard
Salt to taste
Put a pot of water + the vinegar on the stove to boil.
Peal and cube the potatoes and add to the water once its started boiling. Boil for 15 minutes *Set the timer*
While the potatoes are boiling dice your celery, onion, baby dills and black olives. Place them in a large bowl and add the Aioli, Veganaise and mustard. Stir well and set aside.
When the timer goes off drain the potatoes immediately and run them under cold tap water until they are cool to the touch. Drain for a few minutes to dry them out well.
Dump the potatoes in the bowl with the veggies and Aioli. Stir gently to cover everything with the Aioli. Taste and salt as needed.
Cover and put in the refrigerator to chill for at least an hour before serving. Makes 6 servings (ish)