Open This Weekend!

3144 Quad Lane

Cameron Park

Open Friday, 9/22 from 5-7PM

Open Sunday, 9/24 from 1-4PM

Adorable detached home in Archwood Estates! 

Wood burning fireplace in family room. 

This home is move in ready with an upgraded kitchen featuring granite counter tops and glass back splash. Great schools nearby. 

The backyard is an unusual amenity among the homes in this development. Private, quiet and serene!

Offered at $335,000

Contact me for additional details!

530-391-1576

sarah@sarah-ratliff.com

The Lake House by Kate Morton

I just finished another great novel by Kate Morton. Follow me on Good Reads for my entire summer reading list! I love a good mystery Get the details of The Lake House here: The Lake House by Kate Morton


This book is amazing! I couldn't put it down! It has multiple mysteries going at once and at the end there is a plot twist to find out how everything is connected. Kate Morton weaves a story like nobody's business.

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Pumpkin Bread

If you are looking for the absolute best Pumpkin Bread recipe, look no further than this post. 

 I have been using this recipe since I was 15 years old - I think I originally found it in a magazine but have adapted it over the years to perfection. 

Here it is:

Pumpkin Bread

**This recipe makes 2 loaves! I figure most people want to eat one and maybe give one to a friend. Or just eat 2!! If you are interested in making only 1 loaf, just cut the recipe in half. 

Ingredients:

1 29oz  can Pure Pumpkin 
1/2 cup veggie oil

4 eggs

1 stick or 1/2 cup unsalted butter, softend

1.5 cups sugar
1 cup brown sugar, lightly packed

4 cups flour

1 tsp salt

1.5 tsp baking powder

1 tsp baking soda

1/4 tsp ground cloves

3 tsp cinnamon

1/2 tsp nutmeg 

Directions:

Preheat oven to 350 and grease 2 loaf pans. 

In a large bowl or bowl of an electric mixer if you have one, beat together sugars and butter until blended.  Add eggs one at a time and blend. Add pumpkin and oil and blend. 

In a separate, medium bowl, mix together dry ingredients- flour, salt, baking soda and spices. I use a whisk to make sure everything gets mixed thoroughly. 

Slowly add the flour mixture to the wet ingredients, stirring after each addition until combined. It should look like it's ready now and good enough to eat! 

Pour batter evenly into loaf pans. Bake for approximately 65-75 minutes. If you are using mini loaf pans, they should only need about 30 minutes. 

These will be good enough to eat plain, fresh out of the oven!

Enjoy!

Gluten Free Peach Crumb Pie

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I am headed to a family barbecue tomorrow for Labor Day and my brother-in-law has a gluten allergy. I was struggling with what to make for dessert. I wanted to make something themed for fall but also that everyone could enjoy, including him. I settled on peach pie (yes, I know peaches are more "summer" than "fall" but I feel like they also do transition very well into fall!). I hope you like this Gluten Free Peach Pie with a Crumb Crust! 

*If you are wondering where to get Gluten Free products, Raley's has a huge Gluten Free section, and a ton of choices! 

Ingredients:

1 - 9 inch Gluten Free Pie Shell (I use Wholly Gluten Free, which you can get at Raley's)

For the Crumb Crust: 

3/4 cup white sugar

3/4 brown sugar

1 cup Gluten Free flour (I use Bob's Red Mill) 

1/2 cup melted butter

1 Tsp cinnamon

1/2 Tsp ginger

For the Filling:

6- Peaches, peeled and sliced

1 Tbsp cornstarch

Gluten Free Crust

Preheat the oven to 375 Degrees. In a medium bowl, whisk together the sugars, flour, cinnamon, and ginger. Add the melted butter until all mixture has become moist. 

Crumb Crust Mixture

Slice peaches and then in a large bowl, toss peaches with the cornstarch and 3/4 cup of the crumb mixture. Pour peach mixture into the pie crust. 

Peach Mixture

Crumble the rest of the crumb crust mixture on top of the peaches. Place the pie on a sheet of parchment paper on a baking sheet. Bake for 45 minutes. Top of pie will be golden brown. Enjoy!

Pie on Parchment Paper