Sunday, July 31, 2011

Gluten Free Grilled Pizza

    Burgers aren't the only thing you can make on the grill.  Grilled Pizza is scrumptious!    


Ingredients:

Pizza dough*
Favorite pizza sauce
Favorite toppings

Directions:
Preheat your gas grill using indirect heat, to roughly 350 degrees.  
(Indirect heat - this is when your front burner and your back burner are set to low heat and the middle burner is off.  This gives an oven effect.)

Liberally oil your hands and shape the dough into rounds.  The oil will help the pizza not stick to the grill. 
(If you want to be extra sure that your dough doesn't stick, you can oil your grill grates.)

Place rounds on the grill.  Cook for 5 minutes. 
They will become a little puffy if you used yeast in your dough.  

Flip them over, and quickly add your sauce and toppings.  

Let cook for 3-5 more minutes.
Plate them and Eat!

Cook's Notes:
  • I used Everything Bread Dough for my pizza crust.  However,  I added 4 Tbsp of oil (instead of the 2 Tbsp) and 1 tsp vinegar.  I generously oiled my hands until my dough was no longer sticky.
  • You can cook these directly on the grill or on a grill pan.
  • I made my crusts a little thick, so they cooked for 5 minutes on each side.  If you like thin crust, adjust your cooking time.  It would be more like three minutes per side. 

Saturday, July 30, 2011

Does Ball Pectin Contain Corn?

I have written several post about jams and jellies, including my recipes for use with Ball pectin (that has corn) and Pomona's  pectin (that doesn't have corn).

I wrote to Ball and asked them if their pectin was corn free.   Here was their response as of July 28, 2011:


Dear Deborah Banks:

We appreciate your inquiry. Dextrose is derived from corn. Dextrose is an ingredient in Ball RealFruit Classic, Low or No Sugar Needed and Instant Pectin. 

Ball Liquid Pectin does not contain Dextrose.

We hope this is helpful and thank you for contacting us.

Regards,
Consumer Affairs

jARDEN Home Brands
the brands of everyday life.™

So it seems that if you can't have corn, you may be able to use the Ball Liquid Pectin.  

Friday, July 29, 2011

Bacon Jam- Review of Not Quite Nigella Recipe

     I saw this recipe and Wow!  I just had to try it.   The recipe was wonderful!  If you are a bacon lover, then you have to try Nigella's recipe.  She has a real winner here.  It is the perfect amount of sweet and savory.

     I made substitutions to the recipe and it was still delicious.  First, I subbed out the coffee with a cocoa/water mixture. Second, I used rice vinegar rather than apple cider vinegar, which is good if you are on the Feingold Diet.  We have some sensitivities to apple so I tried to avoid it when I can.

     Check out the original Not Quite Nigella's Bacon Jam recipe here!  She is a great photographer and her pictures of the food are like smell-o-vision.

     Here is the recipe with the alterations.

Ingredients:

  • 1 pound of smoked bacon (if you use regular bacon then add 1/4 tsp liquid smoke)
  • 4 cloves of garlic, chopped
  • 1 cup chopped onion
  • 3 Tbsp brown sugar
  • Hot sauce (optional - I didn't use any)
  • 1 tsp of quality cocoa mixed with 1 cup of water
  • 1/4 cup of rice vinegar
  • 1/4 cup maple syrup (I used maple agave)
  • Black pepper to taste 
  • extra water
Directions:
  1. Cut the bacon into 1 inch pieces.  
  2. In a skillet, fry the bacon pieces until they are lightly browned and beginning to crisp. 
  3. Remove the bacon from the skillet.
  4. Fry the onion and garlic in the rendered bacon fat.  Cook until just translucent.  
  5. Transfer the onion, garlic, and bacon into a cast iron skillet.
  6. Add brown sugar, hot sauce if adding, cocoa water, vinegar, maple syrup, and pepper.  Stir.
  7. Simmer for 2 hours.  However, you need to add 1/4 cup of water every 30 minutes and stir.
  8. After the 2 hours, let cool.  
  9. Pulse in a food processor or blender.  Decide if you like it chunky or smoother.  
  10. Store in a jar and refrigerate.
I ate this smeared on bread, but it is also good as a spread on a turkey sandwich.  YUM! YUM!

Zucchini Potato Waffle-ttes (GF,DF, Egg free)

I love the taste of potatoes and zucchini together.  I usually make these as pancakes, but love to make them in the waffle iron for a crispier version.




Ingredients:
1 cup shredded zucchini
2 cups shredded potatoes
1/4 cup shredded onion
1/2 cup GF all purpose flour
1/4 cup olive oil*
salt and pepper

Directions:
Place shredded zucchini in a colander for 30 minutes to allow the water to drain off.


For your potatoes ---submerge the potatoes in enough water to just cover the them.  Let soak for the same amount of time as the zucchini, 30 minutes.  The water will help pull out some of the starchiness of the potatoes. (You can skip this step if you don't have time.)

After the 30 minutes, squeeze any remaining water out of the zucchini with a paper towel.  Try to remove as much water as possible from them.   
 Drain the water off the potatoes and squeeze of any remaining water our of the potatoes with a paper towel.  Again, removing as much water as possible.

Mix together potatoes, zucchini, onion, oil, flour, salt and pepper to taste.

Heat your waffle iron (I used a Belgium Waffle iron for deep pockets).  
Lightly spray waffle iron with cooking spray.
Scoop heaping spoonfuls of mix onto the iron.  


Cook for 10 minutes.  They will be brown and crisp on the outside and soft on the inside.

Makes approximately 16 wafflettes.

Cook's Note:
*I like to use Wegman's basting oil in this recipe.  If you don't have Wegman's oil that is fine.  Use a garlic oil that has herbs infused into it.  For example, Wegman's oil has garlic, thyme, and parsley.   I added 1 tbsp of this oil in addition to 1/4 cup olive oil.

If you find that your waffles don't come out crispy and firm, then add a tablespoon of flour at a time.  This is to compensate for not squeezing out enough water.   


Thursday, July 28, 2011

Everything Bagel Spice and one with ZING!

1 Tbsp white sesame seeds
1 Tbsp black sesame seeds
1 Tbsp poppy seeds
2 Tbsp onion flakes
2 Tbsp garlic minced or flakes
salt (see note below)*

For  ZING!
 add
1 Tbsp jalapeno flakes
 ( if you can't find these in your market, you can dehyrate chopped jalapenos at home.)

Mix together and store in an airtight jar.


Cook's Notes:
* I prefer to lightly sprinkle my bagels with salt first, followed by dipping my bagels into the everything  spice mix.    I found that when I placed salt in my mix,  I wound up with salty spots on my bagels.  If you want to add salt to your mix, use 1/4-1/2 tsp of salt (depending on your taste).


Sometimes I add 2 tsp caraway seeds when I want to change it up.

Wednesday, July 27, 2011

Raspberry Lemonade - dye free

     I saw a recipe in AllYou magazine for a herbal tea infused lemonade and was eager to give my old lemonade recipe new life. 

     As luck would have it, when I went to whip up a batch,  I couldn't find the recipe anywhere.
     Left to my own devices, I made my lemonade like usual and added the raspberry tea.

     I added the lemon juice a little at a time until I found the taste that I liked with the raspberry.  As it turned out,  I liked the raspberry lemonade with 1/2 cup of lemon juice.  But with this amount of lemon juice, my family thought it tasted more like Kool-Aid than lemonade.  I added 1/4 cup more lemon juice and then everyone agreed that it tasted more like a lemonade.

     The verdict - add the lemon juice in increments until you find the right amount of sweet - tart flavor that fits your tastes buds.  I prefer the Kool-Aid flavor myself.

     Cheers!

Ingredients

7 cups water
3/4 cup lemon juice 
1-2/3 cup sugar
Directions

Bring water to a boil.  Turn off and place tea bags in the water.
Let steep for 5 minutes.  Remove the bags.  Letting them steep longer can make them bitter.
Add the lemon juice and sugar.  Stir well.
Let cool off.  Place in a pitcher. 
Chill in the refrigerator until served.

Sunday, July 24, 2011

Gluten Free, Dairy Free Cookie Muffins and Cookie Brownies


  
     My daughter came home on Sunday, talking about how her teacher shared cookie muffins as a snack that day.  My eyes lit up.  I questioned her more about these cookies.
     I love cookies.  If I have a choice between a slice of pie or a cookie, the cookie wins hands down.  If it is between a slice of cake or a cookie, well... I would have to take them both.  The idea of a cookie muffin was sublime.  I don't know where I have been, that I had never heard of these.  I Googled it and there it was, the beloved cookie muffin.
     They seemed simple enough.  You use a cake mix and prepared cookie dough, and voila---cookie muffin.  To make them gluten free wasn't much harder, just use gluten free baking mixes.  I got carried away and made one with cookie dough and brownies.

Ingredients:

  • GF cake mix or GF brownie mix
  • Your favorite chocolate chip cookie dough 
Directions:
  1. Make your favorite chocolate chip cookie dough.  
  2. Pinch off dough and roll into 1/2 inch balls.  (I got carried away on the size of a few of my balls when I made the cookie brownie muffins )
  3. Freeze the dough balls until completely frozen, about 2 hours.
  4. Preheat your oven to 350 degrees.
  5. Make your cake or brownie mix according to the package.
  6. Spoon batter into muffin tins until about 2/3 full, press a frozen cookie dough ball into the center.
  7. Top muffins with a little more batter to cover the cookie dough.
  8. Bake until the cake or brownie portion is cooked.  Test with a toothpick and bake until it comes out clean, about 15-20 minutes depending on your cake or brownie mix.  Don't test in the center of cookie dough.  The cookie dough should be slightly undercooked to remain doughy.  If you overcook them, the center will become hard. 
  9. Let cool and frost if desired.
Cook's notes: 
  • I used Betty Crocker's Gluten Free Yellow Cake Mix.  I tweak the ingredients to make it egg free by using Ener-G Egg Replacer (2 Ener-G eggs made according to package) + 1/4 cup of canned pumpkin. This does change the color of the cake mix to a pale orange.  I also use shortening as a butter substitute.
  • For the cookie dough I used  Cybele Pascal's Chocolate Chunk Cookie Bars Recipe .
  • I used Cherrybrook Kitchen Fudge Brownie Mix because it is already egg free, dairy free, and gluten free.  I like to substitute out the 2 tsp oil with canned pumpkin to have cake like brownies instead of fudgey brownies.  
  • When I made the chocolate chip cookie dough, I had left overs.  Placed them in the freezer for future use. 

Betty Crocker GF Yellow Cake Mix With Cookie Dough


Cherrybrook Kitchen Brownie Mix with Cookie Dough

Ooey gooey goodness!

Friday, July 22, 2011

Living corn free

Photo by Jeltovski
 
  Is pectin corn free? (depends on which you use. Read here about a Pomona's corn free pectin.) What about mayo, does it have corn? (in Hellmann's there is natural flavors and vinegar--- definitely making it suspect.)

     Having a corn allergy is one of the toughest allergies.  It seems to creep into foods that you wouldn't even suspect.

     When I found out my son had an allergy to corn, I was blown away by how much gluten free, dairy free food, egg free food still had corn in it!  Corn was a real buzz killer.

    Natural flavors are everywhere in products.  All possibly hiding the corn culprit.  Distilled vinegar is often made from corn.  Maltrodextrin is another one that pops up frequently, living right next door to the obvious and beloved high fructose corn syrup.  Powdered sugar, and egg replacer - corn lurking in the corners there too!  (Whole foods has an Organic Powdered Sugar with no corn by the way.)    Citric acid is another biggie, (Whole foods canned tomatoes have citric acid that is from corn.  I called on that one.)  However, I have called other companies and their citric acid is not made from corn.

     It is a bummer when you are standing in the store, reviewing a product and come across a possible offending ingredient.  No one has time to call the company in the aisles before making every purchase.  It would be great to have full disclosure on our labels, but for the moment that isn't our reality.

   One of the places I visited when I first learned of our corn allergy was the website www.cornallergens.com.    It provides an ingredient list for possible places corn could be hiding.  Calling the companies of products is still the only way I have learned to know if something really has corn in it or not.  But remember companies are changing ingredients all the time.  You have to be diligent in reading those labels and making phone calls.

    Best of luck in navigating the corn allergy.  Just remember you are not alone, we too are rowing in the corn filled lake.  

Wednesday, July 20, 2011

GF Dairy Free Pecan Sandies Wanna Be's

     I love the shortbread texture of the pecan sandies cookies.  Using powdered sugar instead of granulated sugar gives it that shortbread feel.



Ingredients:
1/3 cup Spectrum Shortening
1/2 cup confectioners sugar
1-1/4 cup Cybele's Gluten Free Flour Mix*
1/4 cup pecan's ground into a meal
1 Tbsp flax meal mixed with 3Tbsp hot water, let sit 10 minutes before use
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp xanthan gum  or guar gum
1 tsp vanilla extract
1/4 cup chopped pecans

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a bowl mix the flour, pecan meal, baking powder, baking soda, salt, and xanthan gum.  Set aside.
  3. In a stand mixer cream the shortening and sugar.
  4. Add the flax/water mixture.
  5. Add the flour mix 1/4 cup at a time.  Add the pecan meal.  Scrape down between adding. 
  6. Add the chopped pecans by hand.
  7. Pinch off dough and roll into 1 inch balls.  Flatten and shape the cookie.  
  8. Bake for 8-10 minutes until lightly brown.  
  9. Let cool on pan for 5 minutes before transferring.   
Cook's Notes:
     Remember that when you are using Cybele's Flour Mix that you need to scoop the flour out of your canister with a spoon when filling your measuring cup.
Pecan Sandies Wanna Be Dough



Monday, July 18, 2011

In transition

  I have finally registered my domain name at www.raisingallergykids.com.  It will take a few days before it has all kicked in.  If you notice anything quirky with my blog, please be patient, it is probably due to the blog being migrated.
  Thanks!

Friday, July 15, 2011

Udi's Millet Chia Bread Review

  Udi's has done it again!  Their new Millet Chia  bread is a winner!


    I just received my VIP box of Udi's treats and was giddy with excitement.
They sent me more than bread so I reviewed them all.



  Here is the low down:

  • Millet-Chai bread -  Wonderful!  It is their winning recipe with a hearty grain taste.  I really enjoyed this one.  My kids loved it too.  5 stars.
  • Chocolate chip cookies - These reminded me of Chips a'hoy.  Yum!  These were the first to disappear.  My pickiest gluten free eater loved these cookies.  Another 5 stars. (These do contain milk and eggs).
  • Snickerdoodle cookies - I liked these, but not as much as I liked the chocolate chip cookies.  They were soft and cinnamon-y.  My kids were a fifty-fifty split on liking them.  I like these better than Enjoy Life's.  I would give them 4 stars.  I think I just prefer homemade, fresh out of the oven on these.  ( These do contain milk and eggs.)
  • Cranberry Granola - I enjoyed this granola.  I have never had their granola before.  I ate this one straight from the bag, no rice milk.  I would buy this one for sure.  5 stars. 
Want to keep up with Udi's products? 
     Check them out at their website udisglutenfree.com/ 


Monday, July 11, 2011

2 New Udi's Bread -Salba Grain and Gluten Free Millet Chia Bread

     Udi's! Udi's! Udi's!

 I do like those Udi's bagels and they now have two new varitites!


The Salba Grain Bagel contains Salba which is receiving more attention in the health food market.
    What is Salba?  It is a form of Chia that is nutritionally dense.

 "A blend of the only two registered varieties (Sahi Alba 911 and 912) of Salvia hispanica L., Salba’s tiny white seeds pack a big nutritional benefit. Gram for gram, Salba contains eight times more Omega-3s than salmon, six times more calcium than milk, three times more iron than spinach, and 30 percent more antioxidants than blueberries." --Digial Journal


     It is naturally gluten free and neutral tasting, allowing it to be added to food without any taste but with a big nutritional boost.  It offers four times the fiber of flax seed.  


     To read more about it  click here..  

    To read more about Salba go to click here. .

     I hope these new bagels make there way out here to the D.C. area soon!

Saturday, July 9, 2011

Homemade Dairy Free Margarine

    For those allergic to soy, palm oil, coconut oil, and milk, it is impossible to to find a store bought margarine substitute.   Tomv, a fellow member from a yahoo health group, has developed a tasty margarine that spreads and melts like butter.  With his permission, I wanted to share this recipe with you.  I have used it on my bagels, and baked potatoes.  I love it!  
Enjoy the spread!


Ingredients:

1 cup extra light olive oil
1/2 cup grapeseed oil
1/2 tsp lemon juice
1/4 tsp sea salt ( or more to taste)

Directions:
    In a glass measuring cup, pour in 1/2 cup olive oil. 
    Pour in 1/2 cup of grapeseed oil.


    Add cocoa butter chips until liquid rises to 1-1/2 cup.



    Add the oil and cocoa chips to a double broiler.  
    Add the final 1/2 cup of olive oil.
    Over medium to medium low heat, 
    begin to heat the oil to melt the chips.  
    Be sure not to heat the oil over 150 degree Farenheit
     so as not to kill the enzymes.

    Once all the ingredients are melted, add lemon juice.  Use a hand held beater, 
    with one beater inserted, blend for 2 minutes.

    The liquid will turn a lighter color. 
     Pour oil into a container and place in the refrigerator and allow to firm.



    Cooking Notes:
    • Be sure to use cocoa butter that is food grade.*  The ones from the Chef Shop are wonderful and convenient.  It took about 3 oz of the cocoa butter chips.
    • Tomv makes his in the microwave with success.  Follow the same directions as above up to the point of placing it in a double broiler.  Instead, place it in a microwave safe container.  Microwave in thirty second intervals.  Simply swirl the container until all the cocoa butter melts.  The container will be warm to the touch but not too hot.  Be sure not to heat over 150 degrees.  Once it is melted, continue with the instructions above, starting with the beaters as noted above.




    Thursday, July 7, 2011

    Gluten Free, Egg Free, Dairy Free Bagels

         I love Udi's bagels!  Who doesn't?  They make a tasty dairy free, gluten free bagel.  My problem is that I buy upwards of 5 bags a week for my family.  I realized to help ease the drain on my pocketbook that I needed to make them.     
         I am now making my own bagels and cutting back to buying one bag a week.   I make these bagels with powdered milk to replace the non-diastic malt powder that is found in my favorite King Arthur Flour bagel recipe.  I like it in the recipe, but it isn't necessary if you don't have it on hand.  
         I skipped the water bath for my bagels (personal preference after making several batches and the  family vote), but if you want that chewy texture, I have included the instructions in the cooking notes sections for the water bath method.
        Either way, these bagels are easy to cook up.  I just wish they wouldn't disappear so quick!




    Ingredients:
    1 Tbsp xanthan or guar gum
    1-1/2 tsp salt
    1 Tbsp Dari-Free powdered milk
    1 Tbsp yeast
    1-1/4 cup warm water
    2 Tbsp oil
    4 Tbsp honey

    Sugar Water Wash 
    1/2 Tbsp sugar + 1 cup hot water

    Directions:
    1. In your stand mixer's bowl, mix the flour, xanthan or guar gum, salt, dough enhancer, Dari-Free powdered milk, and yeast.  Stir together until well combined.
    2. In a glass measuring cup fill with 1-1/4 cup of warm water.  Add the oil and honey to the water.  Stir until honey dissolves.
    3. Fit the stand mixer with a paddle attachment.  
    4. Turn on low and add water to flour mixture slowly.  
    5. After all the water is added, turn on medium-high speed for 3 minutes.  
    6. The dough will be elastic looking.
    7. Line two baking sheets with parchment paper, lightly floured.  
    8. Scoop dough out in scant 1/4 cup.  
    9. Shape dough into ball and flatten with your hand.  (I like to oil my hands before I handle the dough.)  
    10. With your finger (I prefer to oil my finger) make a hole in the center and pull the dough out creating a hole that is 1 to 1-1/2 inches.   Repeat  until all your dough is made into bagel.  
    11. Place 6 bagels per baking sheet.  
    12. Brush each bagel with sugar water wash.
    13. Cover the bagels with an lightly oil piece of plastic wrap.
    14. Place bagels in a warm place to rise for 20-30 minutes.  ( I turn my oven on to warm and let them rise.)
    15. Bake at 375 for 15 to 20 minutes, or until golden brown. 
    16. Dough
    17. Remove from oven.  Brush with your favorite oil or dairy free margarine and sprinkle with your favorite topping. 


    Cook's Notes:
    • I have made these with Cybele's Bread Flour Blend and her regular Gluten Free Flour Mix and both work well.  It is a matter of preference.
    • You can make all different size bagels with this recipe.  Try making mini baby bagels for a change of pace.  The recipe made a dozen different sized bagels.
    • I have tried the traditionally way of making these by placing them in a water bath.  That will make the bagels chewier.  If you prefer that method you can follow the directions below. 
    • Traditional water bath method:  Follow recipe above until step 8.  Cover with a lightly oiled piece of plastic wrap and let rise for 20 minutes in a warm draft free location.  Fill a skillet with enough water to cover your bagels.  Add 2 Tbsp sugar and bring to a boil.  Stir until the sugar is dissolved.  Remove plastic wrap, and continue to follow steps 9 to 11.  Drop bagels into the water ( about 2-3 at a time).  Cook on each side for 30 seconds, for a total of one minute.  Shake off excess water and place the bagel back onto the parchment lined baking sheet.    Bake at 375 degrees for 15-20 minutes.  
    Bagel cooked using water bath method
    Bagels brushed with sugar water

    Wednesday, July 6, 2011

    GF Oatmeal Cranberry Cookies

        I  received this recipe in my mailbox yesterday from King Arthur Flour Company and knew I had to make them gluten free.  This recipe was easy to adapt,  and turned out beautiful.


    Ingredients:

    Directions:
    1. Preheat oven to 350 degrees.
    2. In medium bowl combine flour, oatmeal, flax meal, salt, nutmeg, xanthan or guar gum, baking soda, and cinnamon.  Set aside.
    3. In a stand mixer fitted with a paddle attachment, cream the shortening and brown sugar.  
    4. Add the Ener-g egg and vanilla extract.  Blend  together.
    5. Slowly add the flour mixture, until well mixed.
    6. Stir in the chocolate chips, cranberries, and walnuts.  (The dough will be stiff.)
    7. On a parchment lined baking sheet, roll dough into 1 inch balls and flatten with the palm of your hands.  
    8. Bake the cookies for 8-10 minutes or until golden brown.  
    9. Cool on the baking sheet for 5-10 minutes before transferring to a plate. 
          Makes about 3 dozen cookies.

    Cook's Notes:
        *Remember when using Cybele's flour, scoop the flour out with a spoon into your measuring cup.

    Tuesday, July 5, 2011

    Making Stock- Chicken, Beef

    Pork Broth Cubes
    I make all my stock the same way, whether it is chicken, or beef.  Of course, we are allergic to both so I make turkey, pork, and oxtail.

    The base ingredients:

    • 10 cups of water
    • 3 stems (leaves and stems and all) of fresh cilantro
    • 3 stems (leaves and stems and all) of fresh parsley
    • 10 fresh basil leaves
    • 1/2 of a large quartered onion
    • 3 cloves garlic 
    • 2 stalks of celery
    • 1-1/2 to 2 lbs of meat 
    • Salt and Pepper to taste
    Directions:
    Place all ingredients into a large pot (I use a 6 qt pot.)  Cook until it is reduced to half.  Strain the ingredients.  Add salt and pepper to taste.  Store in jars or ice cube trays.

    Notes:
    • If I am making soup, I chop the garlic, celery, and onion so that the pieces may remain in my soup.  However, I do remove the stems and leaves from the cilantro and parsley.  
    • I use the lesser parts of meat to make my broth ----turkey wings, and pork neck bones to make a flavorful broth.  
    • I freeze my broth in ice cube trays.  I take out as many as I need to make gravy, or use to cook my rice.  Add meat pieces if you want them in gravy.

    Sunday, July 3, 2011

    Happy Fourth of July

    by wintersixfour
    You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw frisbees, the potato salad gets iffy, and the flies die from happiness.  You may think you have overeaten, but it is patriotism. 
     ~Erma Bombeck


    And I'm proud to be an American,
    where at least I know I'm free.
    And I won't forget the men who died,
    who gave that right to me.
    ~Lee Greenwood


    It is easy to take liberty for granted, when you have never had it taken from you. 
     ~Author unknown, sometimes attributed to M. Grundler

    Making an ice ring for the holidays

         Ice rings are a great addition to any gathering.  They can be made according to the holiday, using fresh fruits or flowers or even garden vegetables.  With this ice ring, I used all the flowers that were in my garden: hosta flowers, pansies, roses, lavender, and hydrangea.
        Making a ring is very simple.

    1. Get two bowls that are different sizes, ones smaller than the other.  
    2. Be sure that when you choose your bowls that you have enough space between the bowls to insert your choice of decorations.  
    3. Fill your smaller bowl with water, about half to three-fourths full.  
    4. In your larger bowl, begin to fill with water.  Place your smaller bowl inside the larger bowl.  The water will rise.  Make note how far the water comes up the sides.   Add more water if needed, and be sure to leave room to insert your decorations.  When filling my bowl, I left about an inch to two inches from the top rim.
    5. Insert your decorations.  I use a chopstick to help me position my flowers. * (See note below)
    6. Use masking tape to hold your bowl in place once you have it centered.
    7. Freeze overnight.
    8. To release the bowl, let it set out for about 5 minutes, invert, and tap loose.  The great thing about the plastic bowls is that you can slightly twist them like ice cube trays and they come right out. 




    Note:  Remember, if you are using flowers, be sure to use ones without pesticides if it is coming in contact with food.  

    Notes:  If you can't get your decorations to lay flat after pouring in the water.  Try placing your decorations between the two bowls first and then pour in the water.