Strawberry Blueberry Shortcake Country Style

Strawberry Blueberry Shortcake Country Style

Best Summer Memories Ever!
Just not at the time they were being made.

Summer breaks were not always play time for me, I was up at 5am, did I mention it was summer break and all my friends were at home sleeping in! so, i'm up at 5 to catch the work bus that took us to the local strawberry and blueberry fields to work.  The Pay Off?  Now every Summer reminds me of the Amazing Flavors of a Fresh Picked Strawberry and Blueberry, picked fresh, from the fields.
Nothing quite like it!

I'm kinda old school and feel that the "shortcake" is made with a biscuit. 

So here is my healthy twist with gluten free flour. 

(I prefer Bob's Red Mill Gluten Free Flourhttp://www.bobsredmill.com/ ) 

Fresh Strawberry and Blueberry Shortcake!

What I did here...

Gluten-free biscuits:

• 1-1/2 cups Gluten Free All Purpose Baking Flour (Bob's Red Mill)
• 1 Tbsp. Sugar
• 2 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 1 tsp. Xanthan Gum
• 1 tsp. Guar Gum
• 1/2 tsp. Salt

• 1/4 cup Shortening
• 1/2 cup Milk
• 1 large Egg White

Preheat oven to 350º. Line baking sheet with parchment paper or grease lightly.
In food processor, pulse dry ingredients (flour through salt) with shortening until mixture is consistency of small peas. Add milk and egg white. Blend until dough forms ball, scraping down sides with spatula, if necessary. Dough will be somewhat soft.
Place dough on parchment-lined or greased baking sheet that’s been lightly dusted with rice flour. Gently pat to 3/4-inch thick circle with hands or spatula. Lightly dust dough with rice flour. Cut into ten 2-inch circles with floured biscuit cutter. Shape remaining dough to 3/4-inch thick and cut again. If dough is sticky, lightly dust with more flour. Arrange evenly on baking sheet.
Bake 12-15 minutes or until nicely browned. Best when served warm or gently reheated in microwave oven. Serves 10. (Recipe from Bob's Red Mill)

Vintage Recipe uses Heavy Whipped Topping

You May Like it Topped with Greek Yogurt!

Enjoy~

BYCG Nod to No Kid Hungry Garden

Start Small

Build Big!

I remember spending summers with my grandmother in Southern Oregon.

My earliest memories are in Grandmother's Garden.

At age 5 I knew what Rhubarb was and what to do with it. (Destroy it before it could grow)
Just kidding... Make a Pie Of Course!

The summer before 5th grade I worked in the Strawberry & Blueberry Fields.

I made My Own Money and Bought My Own School Clothes!

Not sure if children of that age are allowed to do that anymore. But, I remember how

Great it felt to be able to buy my 3 New Dresses for school with money

I Earned By Myself!

TODAY! I am Building Gardening Memories with My Grandchildren.

TODAY! I hope to help All Children learn to eat good clean foods.

TODAY!

"This is Fun Gramma Taffy!"

Rewards

Nothing Fancy!
BUT SO MUCH FUN!!!!

Gardening w/Me the Backyard Country Girl! 

BYCG First Veggie Porridge Burger

VEGGIE PORRIDGE BURGER

My Own Original Recipe Made Today for the first time!

All the flavors blending harmoniously together.

Perfect Texture!

Stay Tuned as BYCG Tweeks Until Contest Ready!

O Yeah!  I Will Win!!!

Naked Pic's

(un-embellished patties)

After this recipe is submitted for the contest

I will provide the details and

updated, dressed up pictures

STAY TUNED

STAY TUNED

For Pics and Recipes ~ All Dressed Up!

Can't Wait To Win!

Cheers~

Backyard Country Girl Goes Healthy

BACKYARD COUNTRY GIRL

GOES HEALTHY

My Passion is Food.  I Love to Bake, Cook, Grill, anything about food, I Love it.

Last Year I learned the Habits of Health from Dr. A, and I lost 40lbs.

 12 weeks

6 months later

Using My New Habits of Health I am Maintaining a Healthy BMI and

I am able to eat the foods I Love...  Just Tweeked a bit Healthier.

One such Healthy new habit is every morning within the first hour of rising I eat 10 almonds and drink at least 32oz of water.  I drink about 90oz of water every single day.

Then eat breakfast - Every Morning 9am ish.

And...  I eat every 2.5 to 3 hours - Everyday!

The Backyard Country Girl Recipes are Recipes that have been Tweeked to help

me to Maintain my Healthy Lifestyle...  And I want to Share it With You!

Now...  sometimes I will post foods of my hubby Wild Bill...  not necessarily part of the

Healthy Habits.  But, with a little tweeking they can be...

I'll Show You How!

You Can Eat and Live...  It's Really Fun!

Enjoy~

BYCG Hershey Chocolate Cake

BACKYARD COUNTRY GIRL'S

HERSHEY CHOCOLATE CAKE

Blue Ribbon Winner at My House
As you probably know by now, there is a "story" behind these "posts".  I know you can get any and all of these recipes from a million other More Qualified home cooks, bloggers, bakers and such.  But, I'm on my own haystack (soapbox) shouting out to anyone and everyone, it's just food, we can all do this!  Just tweek it to fit your special dietary needs.  And, that's where I come in.
Except with this recipe. I followed the recipe on the Can. But, it can be tweeked, I'll show You.  

 Surprise Surprise...  this cake had to be a surprise for my family, otherwise the final product

pictures would not be here!  I managed to get it completed before it was devoured!

 I stacked two 9' rounds with chocolate fudge filling

 OMGoodness!

Smothered in Chocolate Goodness then Sprinkled with Hershey's Special Dark Chocolate

I Know...  there should be a Law. Must Eat Daily!

Follow the directions exactly from the can of Hershey's Cocoa and you will create this Decadent Delight!
To Tweek this Recipe I would use Gluten Free Flour
Use Splenda for Sugar
Use applesauce or cooked smashed cauliflower (yep that is right) for the same measure of oil
Almond or Soy milk for cows milk
If you don't use eggs, increase your "oil" alternative by 2 tablespoons

 O My!

Soooooooooooooo Good. I'm going for the last piece right Now! See ya~

Enjoy~  (I did!)

Backyard Country Girl's Frozen Key Lime Pie

BACKYARD COUNTRY GIRL'S FROZEN KEY LIME PIE

I have to confess to ya right up front. This was an Accident! While I was watching the Barefoot Contessa make a Frozen Key Lime Pie.  I thought, I Can Do That! So I got started. The recipe calls for 6 egg yokes. Well, I seperated 6 eggs and went to beating up the whites into a massive bowl of stiffness. I was so proud~ And I set them aside. Then I mixed up all the dry ingredients, added the wet ingredients, and poured the mixture into the gram cracker crust and stuck it in the freezer. Then I notice on the counter, the bowl of the beautifully whipped egg whites, and the seperated egg yokes.  Oh My! Now what to do. At this point it occurred to me that I was using raw eggs and I paniced and looked up Key Lime Pie online. While I was waiting for the recipe to upload (I live in the middle of no-where, yes, it's still takes forever, even with an air-card) anyway, I went ahead and grabbed the pie out of the freezer, poured the mixture back into a bowl and added the egg whites.
Ah ha...  now the recipe is uploaded. No Egg Whites are used, It's the Yokes!!!
So I dumped the Yokes in too, Made a second Crust. Then I BAKED the Pies, then to the Freezer!

Best Frozen Key Lime Pie Ever!

O just in case you are yelling at me right now,
yes, I now know that you do not have to cook pasteurized eggs.

 Make the Crust First

3 Cups gram cracker crumbs

1/2 Cup sugar (splenda)

6 tablespoons melted butter (smart choice)

Mix together with your hands and Press into two 9" pie pans

Bake 350o F. Ten minutes

 Prepare Filling

Bring 6 whole eggs Separated to room temperature

In another bowl

1/4 Cup sugar (splenda)

1 can sweetened condensed milk

MIX on low

Add 2 tablespoons of Lime Zest

3/4 Cup Lime Juice

Add yokes to mixture

Whip the Whites

THEN Add them to the Mixture

Pour into Pie Pans

BAKE filled pies 325o F. 15 minutes

 Remove from oven, cool to touch and put in Freezer

Freeze till Frozen

 Topping

1 Cup heavy whipping cream - whip

Add 1/4 Cup sugar (splenda)

1/4 teaspoon pure vanilla extract

 Spoon or Pipe topping to pies

Add sliced limes and a little lime zest

to decorate! Put back in Freezer till Frozen Completely!

Enjoy~

Wild Bill's BBQ Potatoes and Eggs

Man of few words

Wild Bill's BBQ Breakfast

 Because it Just Taste Better...  that's Why!

In response to my...

Why are you cooking

on the BBQ?

Eggs and Red Potatoes

Grilled in a skillet

You Bet!

Enjoy~

Wild Bill's BBQ Onions

The Backyard Country Girl's Husband

WILD BILL'S BBQ ONION

Secret Recipe

 Cut onion in half

Place in foil

Olive Oil

Butter

Fresh Garlic

Sal & Pepper

 Dally Up

(means close up like pictured)

 Grill over Very Hot Grill

Listen for the "Sizzle"

So, far 100 % Skeptics LOVE THEM!

You Will Too!

O in case you were wondering...  Wild Bill's Secret is the "butter"! Shhh~ don't tell on me!

Enjoy~

Vintage Blueberry Buckle Recipe Tweeked

VINTAGE BLUEBERRY BUCKLE

I made this beauty last night and it was a Hugh Hit! Everyone Loved It!

If you've been following my post, you will see a bit of a trend... pictures of the final product don't always make it because everyone eats it up so fast...  So staying true to that trend...  this final product actually has Heavy Whip Cream Topping.  But No Pics to Show you. When you make it yourself, you'll say, O I get it!

BLUEBERRY BUCKLE
2Cups Flour (gluten free)
3/4C Sugar (Splenda)
2 1/2 teaspoon baking powder
3/4 teaspoon salt
1/4C shortening

MIX ABOVE INGREDIENTS TOGETHER

In Another Bowl
1 large egg. beaten
3/4C milk beat into egg

MIX INTO FLOUR MIXTURE

Fold in Blueberries

Grease & Sugar (splenda) baking dish
pour in batter. Batter will be very thick.

TOPPING:
1/2C Sugar (splenda)
1C Flour (gluten free)
1/2 Cinnamon
1/4 C Butter (Smart Choice) softened
BLEND TOPPING TOGETHER

Spread Topping over Cake Batter in Baking Dish
Bake at 350o F 45 to 60 minutes
Bake until toothpick comes out Clean from center of cake.

Serve Warm w/whipped cream, frozen yogurt or just dust w/powder sugar.

Enjoy~