Sunday, March 13, 2016

Nick's Fry Bread

Nick's Frybread

Thank you Nick for contributing your frybread recipe.

2 1/2 cups cake flour (posted 3/12/16) Or you can simply use rice flour
1 Tbsp. baking powder
1 Tbsp oil
1 tsp sugar
1 tsp. salt
Xanthan gum is optional but if you use it put in a teaspoon

Make a little well and put a tablespoon of vegetable oil in the well, add warm water and stir until the frybread follows the fork.  Turn oven on lowest setting, put frybread in the oven with a towel over it and let rise for an hour (sometimes a little longer depending on how much it rises.)  Best deep frying oil to use is Crisco Shortening.  Put shortening in either a deep fryer or a skillet that has somewhat of a dip in it.  Turn the burner on 7 or 8 to get the grease hot.  Roll the dough into a ball and flatten out with your hands.  Then put it in the skillet or deep fryer for a couple of minutes, then turn it on the other side for a couple of minutes.  If done right, it should look somewhat golden brown.  Get a paper bag and put paper towel in it to put the frybread in after it's cooked.

Saturday, March 12, 2016

Card Tin and Cards-Wonderful Friend

Wonderful Friend

Hello Crafters!!!!

I have many wonderful friends, but this one in particular I have made a tin of cards for.  Stampin' UP! used to sell  CD sized tins, the lids do not come off, they are hinged, and inside were pretty flower stickers, I miss these sets!  These were wonderful, and wonderful to give as gifts. The stamp sets I used to stamp the greetings are also retired and they are called Short and Sweet, and Wonderful Favorites.  I cannot wait to send this to her!

The tin I decorated contains 5 cards, a mix of thank you and birthday for her to use.

I hope you enjoy looking!!!

Got Chicken?

Got Chicken?

I love this cute little chicken from Stampin UP!!! This is from a set that is part of the Sale-A-Bration. In other words, one can obtain this set for free with a minimum merchandise purchase.  And yes, I am a Stampin' UP! Creative Coach (Demonstrator) and I will be happy to take care of your purchasing needs in the event you do not have a demonstrator.  Simply go to and click on find a demonstrator, then click on Demonstrator Directory, you can ONLY find me under Demonstrator Directory which is the button on the right, NOT the button on the left, type in Jaunny Luta,  my home State is Indiana.  Enough of the sales pitch, let's have some fun!

I simply stamped this cute little chicken from the Honeycomb Happiness Stamp set on Stampin' UP!'s watercolor paper with Stampin' UP!'s Black Archival Ink.  I then used a Stampin' Write Marker (love these markers-2 tips, 1 tip to journal and one tip to brush) in Daffodil Delight.  I colored around the edges of the chicken then used a nice watercolor brush to pull color to the center, (you can also use blender pens-both sold at Stampin' UP!) to move the markered edges around.  Once dry, I went in and colored the nose in Pumpkin Pie with a Stampin' Write Marker.  I then used Paper Snips (Stampin' UP!) to cut out the cute little chicken, but I cut off his cute little feet.  Next I cut a card base from Stampin' UP! Whisper White Card Stock, 8 1/2 X 11 sheet, cut at 5 1/2 X 8 1/2 and scored at 4 1/4 inch.  I then folded in half, and burnished the edges.  I then cut a piece of whisper white cardstock at 5 1/4 X 4 and I stamped the chicken in the center of the cardstock and stamped "Oh Hello" below the chicken.  I then colored the cute little feet with a Stampin' Write Marker in Pumpkin Pie.  I used Stampin' Dimensionals to pop up the little chicken, and wah-lah, legs are where they are supposed to be on a chicken!  I then used Stampin Dimensionals to pop up the card front to the card base.

Happy Stamping!!! Happy Easter!!!! I hope you enjoy my creativity.

Let's Talk Some Frap-My Favorite Things

Hello Crafters,

I made this card for one of our cousins that loves frappuccino! Yes, I put a gift card in there so she would find time for
a Starbucks moment. :)

When I first saw this set come available from My Favorite Things, ( ) I knew I just had to have it.  My son Jake loves frappuccino!  I'm using this in scrapbooks and cardmaking.

I used Stampin' UP!'s white cardstock (my favorite) and a 6 X 6 MFT paper pack for the designer paper, and I used Crisp Cantelope by Stampin UP! (one of my favorite colors) The green I punched out and cut from some retired Stampin' UP! paper I have here. The lid I cut from  Stampin' UP!'s Acetate Sheets.

I hope you enjoy!!!

White Chocolate Almond Scones Gluten Free

White Chocolate Almond Scones   
           Oven 350 degrees

2 cups gluten free cake flour Blend (posted 3/12/16)
1 tsp. xanthan gum
1/3 cup sugar
2 tsp. baking powder
2 tsp fresh lemon zest
1/2 tsp salt
4 tbsp. cold salted butter, cut into pieces
1 ( 4 oz) bar white chocolate, chopped
2/3 cup sliced almonds toasted
3/4 cup plus 3 tbsp cold heavy whipping cream, divided
1/2 tsp lemon extract
Garnish:  Sugar

Preheat oven to 350 degrees.  Line a rimmed baking sheet with parchment paper.  In a large bowl, combine flours, sugar, baking powder, lemon zest, and salt, whisking well.  Using a pastry blender, cut butter into flour mixture until it resembles course crumbs.  Add white chocolate and almonds, stirring to blend.

In a small bowl combine 3/4 cup plus 2 tbsp. cream and lemon extract, stirring to blend.  Add to flour mixture, stirring until mixture is evenly moist .  (If dough seems dry add more cream 1 tbsp at time) working gently, bring mixture together with hands until dough forms.  Turn out dough only lightly floured surface (use some of your gluten free cake flour) Using a rolling pin, roll dough to 1 inch thickness, using small biscuit cutter, or as I do a glass with a floured rim, and cut approximately 18 scones.  Place scones 2 inches apart on prepared baking sheet.  Brush tops of scones with remaining 1 tbsp. cream and sprinkle with sugar if desired.

Bake until edges are golden brown and a wooden pick inserted in center comes out clean, approximately 20 minutes.

Serve warm.

Serve plain or with clotted cream or lemon curd-just make sure the lemon curd is gluten free.


Sicilian Pizza Crust-Deep Dish, (or Thin Crust) and Gluten Free

Sicilian Deep Dish Pizza Crust  (can roll out to thin crust-directions at the end)

Generously grease 9X13 pan.   Preheat oven to 450 degrees

1/4 cup olive oil
1/2 cup water
1 egg
1 cup Self Rising Flour (posted 3/12/16)
1 1/2 tsp. xanthan gum
1/2 cup tapioca starch
1/3 cup yogurt (I use plain greek yogurt)
1 cup shredded mozzarella cheese

Garlic Seasoning
Italian Seasoning

Combine olive oil, water, and egg in a bowl, mix.  Add flours and xanthan gum, combine thoroughly, stir in yogurt and mozarella.  Stir well.   Pour into generously greased pan and spread out (I use a plastic spatula and a little oil from the bottom of the generously olive oiled greased pan to spread out)

Sprinkle Garlic Powder all over the top of the crust, next sprinkle Italian Seasoning all over the top of the crust as desired.

Place on the middle rack of oven.  Reduce heat to 350 degrees.  Bake until slightly golden about 25 -30 minutes.  Remove and add toppings.  Bake at 350 degrees for 15 to 20 minutes more.

If you prefer thin crust then first grease your pizza pan, then sprinkle cornmeal over the pan (unless of course you are allergic to it, then don't) Begin spreading your crust around on the pan, this is where I oil saran wrap, lay it over the crust, I need to use 2 pieces of oiled saran wrap, one on each side, making sure I have double coverage down the middle.  I have a pastry roller that I use to roll it out with, make sure to leave the edge with a lip, then carefully pick up the saran wrap.  Sprinkle on Garlic Powder and Italian Seasoning as desired. Place you pan in the center rack of the oven and bake 20-25 minutes.  Once golden brown, remove your crust and top.

I have shared below.

I also bake this crust in a 9X13 pan and serve with dipping oil or as bread sticks to serve with soup.

Happy Baking!!

Self Rising Flour Blend-Gluten Free

Self Rising Flour Blend-Gluten Free
(Can use for any recipes that uses baking powder for leavening)

1 1/4 cup Sorghum Flour  (I LOVE SORGHUM FLOUR!)
1 cup Brown Rice Flour (can use white rice flour)
3/4 cup Tapioca Starch
4 tsp. baking powder (I use Haines corn free & Sodium Free-Clabber girl is fine too)
1/2 tsp. salt

Mix ahead and store in the fridge, it's ready to use when you are.

If you're converting recipes from pre-gluten free days, don't forget to add xanthan gum.  Xanthan Gum keeps your baked products from crumbling.  

I use this for my pizza crusts, deep dish and thin crust.

Cake Flour Blend Gluten Free

Cake Flour Blend

1 cup rice flour (I prefer brown rice flour but feel free to use white rice
1 cup tapioca flour
1 cup potato starch (you can use Argo cornstarch instead, some of us are allergic to corn)
1 Tbsp. pure potato flour (DO NOT use Potato Starch Flour!!!!!)

Mix ahead you can double triple, quadruple and store in the fridge until ready to use.

Don't forget to add xanthan gum to any pre-gluten free recipes.

Happy Baking!!!

Xanthan Gum (How much do I add?)

Hello Friends & Family!
I know you all ask me (face to face), how do I know how much xanthan gum to add when converting recipes from my pre-gluten free days.  Well here ya go.  :)

Cake:  1/4 tsp. per cup of flour
Bread: 1 tsp per cup of flour-sometimes 3/4 tsp. per cup-   you will get the feel for this, you can err on on the side of caution, however I always use 1 tsp in all of my breads, maybe not muffins and scones, but definitley in my loaves of bread.
Pizza Crust:  2 tsp per 1 cup of flour
Cookies 1/4 to 1/2 tsp. per cup of flour  (you get the feel for this)

Happy Baking!!