Thursday, July 11, 2013

Summertime Blessings

Philippians 4:19 And my God will supply every need of yours according to his riches in glory in Christ Jesus.

Our family has been blessed with the bounty from our gardens. We try to live as sustainably as possible by growing much of our own fruits and vegetables. We gather eggs from our own chickens and have even been known to put a rooster or two to use. We are able to produce our own dairy products by using milk from our goats. We also have the noise of guinea fowl running rampant throughout eating the insects to help keep us organic.  Although my husband and I didn't initially seek out this lifestyle, we are truly grateful for all we have been blessed with. We turned our family over to God and have been blessed with the means and knowledge to help provide for ourselves. I tend to look at my recipes as a lot of semi-homemade meals. As a busy mom I like to use a lot of our farm fresh options combined with the help of items made easily accessible by the grocery stores.  Such as with the following shortcake recipe made semi- with the use of an allergy-friendly baking mix and homemade with our farm fresh eggs, blackberries, and my homemade extracts. Please enjoy!

Blackberry Shortcake

1 qt blackberries
1/3 cup sugar 
Combine and set aside. 

1/4 cup sugar
2 1/3 cups GFree Bisquick
1/3 cup coconut oil

Use a fork or pastry blender to combine ingredients until coconut oil has formed dry ingredients into pea-sized granules. 

3/4 cups coconut milk
3 eggs beaten
1 tsp of my lemon extract 

Stir wet ingredients into dry until dough is just formed; it will be lumpy. Drop by heaping spoonfuls onto baking sheet and place in 425 degree preheated convection oven. Bake for 10-15 minutes until lightly browned. 
Recipe will make 6-8 shortcakes depending on size.