I have always felt that if a weekend begins with a snow storm, than it is meant to be spent indoors and snugly.
That is where we found ourselves for the past two days; curled up and happy under blankets, with books in hand, and large cups of hot chocolate. I think that my favorite part of the weekend was hurrying out of bed on Sunday morning to make coffee, tea and scones, and then racing to get “back into the warm”, as my children call it, and not leaving again until after Noon. Now that is what I call time well spent.
As the holidays draw near, this is normally a time where I start to feel the sadness of having two children who can not eat gluten and wheat. I have always wished that we could share the cakes, cookies, and bread recipes that so defined the holiday celebrations of my youth. One of the most exciting parts of the season was baking next to my mother for a full week, watching as she would roll out dough after dough, package everything up beautifully, and deliver them to friends and family.
I so wanted to do the same with my boys, but after they were diagnosed, I tucked the idea of sharing those recipes deep into my mind, and tried to create new recipes that would grow with them through their lives. Then recently, I discovered two all-purpose flour mixes that seem to work on a 1:1 ratio with regular flours, and which actually taste so good, that they make it hard to tell the difference between the gluten free treats, and the ones made with wheat. Gluten Free Pantry All-Purpose Flour
, and Deby’s All-Purpose Flour mix
are two of the best out there (although, I do love Pamela’s mix as well, for certain recipes). I have adapted well over 20 recipes from different cookbooks over the past 4 months, and each and every one has come out with a positive result. Now all that I can think about is the days that will be spent this season, my mother, sons and I in the kitchen, baking up the traditions that have been with me for the past 34 holidays.
On Friday I made my favorite apple cinnamon scone recipe, and then froze it into a brick to use throughout the weekend. Tell me, is there really anything better than the smells of apple and cinnamon in pastries, permeating your home on a cold, snowy morning? I think not
Speaking of childhood, my youngest recently discovered my old View Finder in a box in his room, and he spent the weekend captivated by the way that the images moved, and the story it told. In a world with so much visual media, it was a sight to see this old toy causing so much joy. If I remember correctly, my first view finder movie was a Mickey Mouse classic.
Winter weather always seems to find me walking about the house, taking mental notes on those things that need to be repaired or updated. My kitchen chairs are in serious need of some TLC, but rather then try and redo the seats right now, I decided that fun, decorative cushions might be a quicker, and brighter way to go.
Using my favorite 16×16″ ruler, I cut out my front and back fabrics, and then spent about an hour turning fabric scraps into appliqued circles.
I used a thick wool batting for the cushion, added in some bias tape ties, and called it an improvement.
Nothing like a little home care to start the week out right.
Gluten Free Apple Cinnamon Scones
2 1/4 cups all purpose gluten free flour
1 tsp. baking powder
4 tbsp. butter
2/3 cup of milk of choice
1/3 cup of honey or sugar
1 apple, washed, and grated
1 tsp. of cinnamon
1/8 tsp. of nutmeg
1 egg (or egg replacer)
Preheat oven to 375 degrees. Mix the dry ingredients together, including the spices. Cut in butter with a fork or pastry cutter. Add milk and eggs and combine. Fold in apple. Using parchment paper, shape dough into a long brick, and either refrigerate or freeze. When ready to bake, simply cut into triangles, and bake for 15-20 minutes, or until golden brown. prior to baking
As an optional topping, you can apply an egg glaze, and sprinkle with sugar