They was a lot of attention given to that idea Tammy...back in the 1970s. There were quite a few articles written about that very subject in the old Organic Gardening magazine, the ones that were printed on recycled newspapers - no color glossies, very few ads and lots of great articles about things that showed you how to grow food and flowers and be more self-sufficient. How you could produce-more-with less, and make-it-yourself-with-what-you've-got-on-hand. At that time, Grow Lights also came into being and greenhouses really popped up everywhere. Cold Frames and Compost piles and building Burmed Houses out of recycled materials with Skylights and ceiling fans and Solar Panels. And a whole lot more. Save energy - Save the Earth - Grow your own, feed the world and Live in PEACE! ~Annie

I have a 6 year old grandson who lives with me, and summer can be a trying time! I have picked a theme for each week. Example: Paper week: doing origami, researching the pulp and paper industry on the net or betteryet, at the library, making ojects out of paper mache, visiting the local newpaper for a tour, and possibly going to a pulp and paper mill in a nearby town. Music week: playing the piano (he already takes lessons), trying to play the same song on the guitar, making a poster with the clefs, staff, and names of the notes on the lines and spaces; taking in free band concert at our local park, harvesting the garlic whose variety is :music"; packing up some the the garlic and goinhg to visit his music teacher who doesn't teach in the summer. Cooking week: learning about measuring cups and spoons, how to read a recipe, doing a cookie marathon including a gingerbread house, visiting alocal bakery for a tour, doing a make-your-own-pizza night with doungh from the bread machine that he will make, and then everyone can add ther own toppings; we are also doing a "get ready for the fair" week where together we will prepare an entry for just about evey class that he is eleigble for, take our bikes to the fair grounds to register, take our entries in on the appropriate day, and, of course, go to the fair. He will be pretty well ready to go back to school, and I will be pretty well ready to have him go! We DO have a l;ot of fun.

I've been playing around with a white cake version of this for cupcakes. It's bake sale season around here and cupcakes are always a big seller. The problem I kept running into was texture. My 15 yr old said it tasted like cornbread, meaning a coarse texture. I ended up using cake flour and superfine sugar and that seemed to do the trick. The original recipe calls for all purpose flour so I got out my scale and weighed an equal amount of cake flour (125g/cup). I'm not sure on the substitution ratio in cups of cake flour for all- purpose. I also added in about 1/3 c of sprinkles to make them funfetti:) This is my version of the recipe Vegan Cupcakes from allrecipes. This is definitely not vegan anymore. 2c all purpose flour (I used 250g cake flour) 1 1/2 c buttermilk 1 c superfine sugar 2 t baking powder 1/2 t baking soda 1/2 t salt 1/2 c oil 1/2 t vanilla 1/2 t almond extract Preheat oven to 350�. Line 18 muffin cups with liners. In large bowl whisk together flour, sugar, baking powder, soda and salt. In separate bowl whisk together buttermilk, oil, and extracts. Pour into the dry ingredients and mix just until blended. Spoon into muffin cups and bake 15-20 minutes.

again you will have to use egg-substitute..and no worries whipping creme is made out of oil jsut make sure he cna have the other ingredients sorry they are all desserts.. Sponge Cake (Gluten free) 1. Beat for 7 minutes... 3 eggs (time by clock) 1½ C white sugar 2. Sift then measure, & add..... 1 C rice flour 3/8 C potato starch flour 7 ½ t tapioca flour 3. Add................................. 1 t vanilla ½ C boiling water 4. Pour in ungreased, slightly floured tube pan 5. Bake at 350E for 40 minutes. 6. Invert when cooked, on cake rack to cool. Note: Secret of sponge cake is the beating before the flour is added. Angel Food Icing 1. Place in large mixer bowl ... 1 pkg orange Jello 2. Add and refrigerate to set.. 1 C boiling water 3. Add to set Jello & mix..... ½ pint 1 jar whipping cream (or 1 Dream Whip) Apricot junior baby food 4. Cut cake into 3 layers. Ice between each layer and on outside Can be frozen until ready for use. Alternate: lime Jello & applesauce junior MUFFINS!! (Gluten Free Gourmet pg. 78) 1. Whisk together...... 2½ C rice flour ½ C potato starch ½ C tapioca flour 1 t baking soda 4 t baking powder 1 t salt a C sugar 1 ½ t xanthan gum 1 T Egg Replacer 2 t dried lemon peel or powdered vanilla Makes enough for 4 batches of baking: Muffins 1. Place in mixing bowl.. 1 C mix 2. Beat together..... 2 eggs 2 T vegetable oil a C liquid (milk, fruit juice) 3. Pour into flour mixture & stir until smooth. Do not over beat. 4. Spoon into 6 muffin cups. 5. Cook 12 to 15 minutes. 375o Cobbler 1. Mix as for muffins. 2. Drop by spoonfuls atop...1 quart fresh berries or sliced peaches in an 8" X 8" pan. o 3. Bake 350 for 20 to 25 minutes. 8 Inch Single layer Round Cake 1. Mix as for muffins but add.. 1 tablespoon sugar. 2. Spoon dough into a greased pan. o 3. Bake at 350 for 20 to 25 minutes. P.S. Here is the alternative to wheat flour for baking (I combine it in bulk so you can substitute into any recipe that calls for flour) 1 cup gluten free mix = 2/3 cup rice flour, 1/4 cup potato starch flour, 5 t tapioca flour and a pinch of xanthum gum.