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tuesday, october 11, 2016
sunday, january 24, 2016
monday, january 11, 2016
grain free waffles  
saturday, january 2, 2016
friday, november 6, 2015
tuesday, november 3, 2015

contact form
search this blog
H3
thanksgiving pies
san diego area 
limoncello cake with cream cheese frosting
grain free waffles
gift certificate now available
sourdough potato rolls
pumpkin spice
persimmon pumpkin bread
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homemade meals http://www.handmadefromthehome.com/p/homemade-meals.html
around town http://www.handmadefromthehome.com/p/around-town.html
about me http://www.handmadefromthehome.com/p/about-me.html
blogger https://www.blogger.com
thanksgiving pies http://www.handmadefromthehome.com/2016/10/thanksgiving-pies.html
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sourdough potato rolls http://www.handmadefromthehome.com/2015/11/sourdough-potato-rolls.html
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pages homemade meals around town about me powered by blogger. thanksgiving pies tuesday, october 11, 2016 san diego area order your thanksgiving pies for the holiday. made with organic apples and spices, sprouted spelt flour, sprouted oatmeal, organic coconut flour, organic maple syrup and/or kerry gold butter. pies can be either frozen or baked. *sprouted spelt apple pie *apple pie with oatmeal crumble top *apple cobbler *gaps apple crumble $25.00 each ~orders must be placed by november 20th, 2016 // pick up november 22~ contact lyann to place your order or have questions. instagram: handmadefromthehome 5 comments share this post limoncello cake with cream cheese frosting sunday, january 24, 2016 limoncello cake with cream cheese frosting print 1/2 cup butter, softened 1/4 cup sucanat 2 eggs 1/2 cup buttermilk 2 t limoncello 1 t vanilla 2 cups almond flour 1/4 cup arrowroot 1/4 cup coconut flour 1/2 t baking soda preheat oven to 350 degrees. grease a 9" round pan. set aside. in a food processor add all ingredients. blend for about 2 minutes or until it looks like cake batter. pour into the round pan. bake for about 30 minutes or until toothpick comes out clean. cool on wire rack for 10 minutes, then turn over on a cake stand. while cake is cooling completely start on the frosting. cream cheese frosting 1/2 cup butter, softened 1 pkg. cream cheese agave 1 zest from one lemon 1 t vanilla 2 t limoncello in a stand up mixer with the blade mix butter till creamy. add cream cheese, again mix together till combined. add a tablespoon of agave, lemon zest, vanilla and limoncello. mix well. taste for sweetness. if not sweet enough add another t of agave and blend. once sweet, spread frosting on top of cooled cake and serve. 9 comments labels: grain free share this post grain free waffles monday, january 11, 2016 regular fried chicken recipe here grain free waffles print 2 cups almond flour 1 1/2 cups tapioca 5 t butter, melted 2 eggs 1 t vanilla (homemade) 1 t baking powder 2 cups buttermilk 3t sour cream (homemade) in a bowl combine all ingredients. batter should be a little thick, if too thick add a little more buttermilk. proceed as you would regular waffle making. 7 comments labels: grain free. paleo. waffles share this post gift certificate now available saturday, january 2, 2016 bake camp home cooked meals sourdough bread/pizza dough/rolls baked goods 6 comments share this post sourdough potato rolls friday, november 6, 2015 sourdough potato rolls original recipe from bon appetite makes 20 good size rolls 1 large potato 1 cup whole milk 1/2 cup butter, kerry gold 1 1/2 cup bread flour 1 cup active sourdough starter 3 t honey 2 eggs, large 2 2/3 cup bread flour 1 t salt extra butter for brushing the rolls boil potato until soft. when cool, mash potato in standing mixing bowl. (i left the skin on) mix milk and potato in standing mixer with dough hook, add the butter. blend until well incorporated. add 1 1/2 cup bread flour, starter and honey. mix for 2 minutes. dough will be sticky. take bowl off the mixer. let rest for 30 minutes in a warm place, cover with tea towel. add eggs, 2 2/3 cups bread flour and salt. mix with a spoon or hands. rest the dough for 30 minutes, again in warm place with tea towel. pull and turn dough with wet hands. do this a couple of times, about 10 times. cover again and let rest 30 minutes. repeat last 2 steps one more times. cover with plastic wrap and refrigerate over night. in the morning the dough should doubled in size. take it out of the bowl and place it on an oiled surface. divide dough into 20 pieces. roll into smooth balls. place in a well greased pan (i like cast iron) about 1 inch apart. brush with butter and cover with plastic wrap. let sit till double in size, about an hour. preheat oven 400 degrees. bake for 20 minutes until golden brown. enjoy. 6 comments share this post pumpkin spice tuesday, november 3, 2015 pumpkin spice the smell of fall 2 oz jar $2.50 3 comments share this post persimmon pumpkin bread persimmon pumpkin bread makes 1 large loaf pan 1 c. sucanat 1/2 c. kerry gold butter, melted 1/2 c. ghee, melted 4 eggs 16 oz. pumpkin puree (bake a whole pumpkin 350 for 30-45 minutes, puree in food processor) 3/4 cup buttermilk 3 c. spelt 1 1/2 tsp. baking soda 3/4 tsp. baking powder 1/2 tsp. table salt 1 1/2 tsp. homemade vanilla 2 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. nutmeg 1/2 tsp. allspice *or homemade pumpkin spice you can buy here 1/2 c. hazelnuts (soaked, sprouted, and dehydrated) chopped, sprinkle on top before baking preheat oven to 350ºf. grease loaf pan with butter. in a bowl mix sucanat, butter and ghee together. add eggs one at a time. blend in the pumpkin puree and buttermilk. in a separate bowl whisk together the spelt, baking soda, baking powder, salt vanilla and spices. fold all the wet and dry ingredients together. pour batter in the buttered loaf pan. sprinkle the hazelnuts on top. bake for about 1 hour. check for doneness at 45 minutes. enjoy with a large pat of butter. 11 comments share this post older posts contact form name email * message * search this blog loading...   © handmade from the home all rights reserved . design by blog milk powered by blogger


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