Welcome to ABC's and Allergies! I hope you will enjoy some of my thoughts and experiences with allergies and homeschooling, and try out some of my recipes. I have found a new passion for creating excellent meals that are free of Mandie's allergens, and are so yummy no one realizes they are "allergen free". I am also passionate about raising awareness of food allergies, and raising money for FAAN.

Wednesday, September 1, 2010

Biscuits, Gravy, and Apple Butter

Last night my wonderful mother made apple butter.  It turned out absolutely perfectly, and we canned 12 pints (and saved one to eat fresh).  For lunch today I made biscuits and tuna gravy, and have to say that the biscuit recipe turned out the best I've ever made. I think I've got it figured out!  Here's what I did:

(top 8 free)
2 cups Bob's Red Mill gf flour blend (or any gf flour blend)
1 Tbsp. baking powder
1/4 tsp. salt
1/3 cup corn oil (or any safe oil)
1 cup almond milk (or any milk of choice)

Preheat oven to 350 degrees. Grease a baking sheet with a safe oil.   In a mixing bowl, combine dry ingredients.  Stir in oil and milk until just combined.  Drop by rounded spoonfuls onto prepared sheet.  Bake 15-17 minutes or until a toothpick inserted in center comes out clean.  These don't brown much, but they are very light and flaky.

Tuna Gravy

Pour about 1/4 cup of safe oil (I use corn oil) in a deep skillet.  Saute 1/2 of a chopped onion until it just softens.  Whisk in 3 cans of un drained tuna, flour, and broth (I use homemade turkey broth) until thick and bubbly and the consistency you like.  Cook for about 5 minutes over medium heat.  Serve over biscuits.  Yum!

Apple Butter
(makes about 3 pints)  (from "Ball's Blue Book of preserving")

 4 lbs of apples (about 16 medium)
4 cups of sugar (we used about 1/3 less than called for)
1 Tbsp. cinnamon
1/2 tsp. ground cloves

To prepare pulp:  Wash apples.  Core, peel and quarter apples.  Combine apples with 2 cups of water in a large sauce pot.  Simmer until apples are soft.  Puree using a food processor or food mill, being careful not to liquefy (we used a food mill).  Measure 2 quarts of apple pulp.
To make butter:   Combine apple pulp, sugar (4ish cups per 2 quarts of apple pulp), cinnamon, and cloves in a large sauce pot.  Cook slowly until thick enough to round up on a spoon.  As mixture thickens, stir frequently to prevent sticking.  Ladle hot butter into hot jars, just to bottom of rings.  Remove air bubbles.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.

Boiling water canning:  Place jars in a large stockpot.  Cover jars with water to 1 inch over tops of jars.  Bring to a boil.  Once boiling, process for specified amount of time.   Let cool before removing from water.   

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