MyAppalachianLife

It is beginning to feel more and more like Fall. The evenings are cooler and shorter, the trees are beginning to turn, and the jar flies sing loud during the evening hours. I hate to see Summer go. I love the colors of Fall and the smell of fresh apples, making apple butter, apple pies and pumpkin breads. But I know what is on the heels of Fall and that is Winter. I'm not a fan of old man winter! But I don't want to complain as I love living in area where we experience all 4 seasons, but Spring and Summer are my favorite. It was a busy week cleaning up the garden. Joe has been busy changing oil in all our vehicles. I'm sharing a recipe for gluten free pumpkin bread in this video. Honestly, you can't tell it's made with gluten free flours. It has a light texture and is just delicious! The only gluten free recipes I like are found in the cookbook by America's Test Kitchen, "How Can It Be Gluten Free". God Bless Y'all and Keep Walking In The Light! Volume 1 Cookbook: https://www.amazon.com/Gluten-Free-Cookbook-Revolutionary-Groundbreaking/dp/1936493616/ref=sr_1_3?crid=1R4VUVCKRNFFO&keywords=how+can+it+be+gluten+free+cookbook&qid=1694827010&sprefix=How+Can+It+Be%2Caps%2C132&sr=8-3 Volume 1 and 2 Cookbook: https://www.amazon.com/Gluten-Free-Cookbook-Collection-Groundbreaking/dp/1948703505/ref=sr_1_1?crid=314K2J7RTRXM7&keywords=america%27s+test+kitchen+gluten+free+cookbook&qid=1695047405&sprefix=americas+test+c%2Caps%2C94&sr=8-1 Wooly Worm Festival in Banner Elk, NC: http://www.woollyworm.com/

Demonstrating how I can tomatoes. Make sure you follow guidelines on the pressure canner you are using. Mine is an old one and it says to pressure can tomatoes at 5 pounds of pressure for 8 minutes. That's for the elevation we live in TN. The homemade custard ice cream is delicious! Hope you try it sometime! Skipper, my palomino horse, was stung again, this time on her left ear. I'm so tired of those bees attacking my horse. Wish I could find where they are! HOMEMADE VANILLA CUSTARD ICE CREAM Use 2 quart electric ice cream maker. Freeze the bowl the night before. CUSTARD INGREDIENTS AND INSTRUCTIONS: Make the night before you want to make the ice cream. INGREDIENTS: 2 cups whole milk 3 egg yolks 1 cup sugar 1/8 heaping cup flour ¼ tsp. salt 1 T. vanilla 2 cups heavy cream INSTRUCTIONS: In a double boiler over medium high, mix together milk and egg yolks. Then slowly, as you stir, add sugar, flour and salt. Mix continually with a whisk to get all lumps out and it begins to thicken. It will take 12 to 15 minutes. Keep stirring so it doesn’t stick. You know when it’s thickened enough when you coat a spoon, run your finger down the back of the spoon. If the mixture doesn’t run back together, it’s ready. Remove from heat and add 1 T. vanilla. Refrigerate at least 8 hours or overnight. In a 2 quart electric ice cream maker with paddle in place and ice cream maker running, pour the ice cream mix in and add 2 cups of heavy cream.

Good friends, good food, shopping, what more could you ask for?

Hi, Ya'll! In this video I spent a day with my brother, Teddy and his 2 grandsons. We drove to Elk Park, NC and hiked a short distance to Elk River Falls. We then drove to Banner Elk, NC to Alpine Coaster ride. On the way home we stopped for pizza at Smokey Mountain Bakers in Roan Mountain, TN and made a quick stop at the Davis Girls Peach shed. I made peach cobbler with those peaches and homemade vanilla custard ice cream. Yum, Yum as Joe said. I'll demonstrate how to make the ice cream in a future video. HOMEMADE VANILLA CUSTARD ICE CREAM Use 2 quart electric ice cream maker. Freeze the bowl overnight. CUSTARD INGREDIENTS AND INSTRUCTIONS: Make the night before you want to make the ice cream. INGREDIENTS: 2 cups whole milk 3 egg yolks 1 cup sugar 1/8 heaping cup flour ¼ tsp. salt 2 cups heavy cream INSTRUCTIONS: In a double boiler over medium high, mix together milk and egg yolks. Then slowly, as you stir, add sugar, flour and salt. Mix continually with a whisk to get all lumps out and it begins to thicken. It will take 12 to 15 minutes. Keep stirring so it doesn’t stick. You know when it’s thickened enough when you coat a spoon, run your finger down the back of the spoon. If the mixture doesn’t run back together, it’s ready. Remove from heat and add 1 T. vanilla extract or paste. Refrigerate at least 8 hours or overnight. In a 2 quart electric ice cream maker with paddle in place and ice cream maker running, pour the ice cream mix in and add 2 cups of heavy cream. Custard is ready in 15 to 20 minutes.