Lemon Meringue Pie

That was far easier than I expected! And pretty tasty, too!

LEMON MERINGUE PIE


Ingredients:

Crust:
1 Cup GF flour blend
1 Cup Almond Flour
2/3 Cup shortening
4 Tbsp water

Filling:
1/2 C cold water
7 TB cornstarch
1 1/2 C hot water
1 1/4 C sugar
3 egg yolks, slightly beaten
juice of 3 lemons
1 TB butter

Meringue:
3 egg whites
6 TB sugar
1/2 tsp vanilla

Instructions:

Cut pie crust ingredients together to make dough. Place in 9 inch pie pan.
Bake @ 475* for 8 minutes.

Filling:
Mix 1/2 cup cold water and cornstarch to thick paste consistency. Stir in egg yolks. Slowly add hot water, stirring it in as it poured into the cornstarch mixture. Pour into two quart saucepan.
Add sugar and lemon juice, stir to blend.
Over low heat, using a whisk stir constantly to prevent lumps and assure a smooth consistency. Cook until thickened.
Add butter, stir until completely melted and blended in.
Pour filling into baked pie shell.

Meringue:
With hand held electric mixer, beat egg whites until soft peaks form. Add sugar one tablespoon at a time, beating after each addition. Continue beating until stiff but not dry peaks form.
Add Vanilla.
Pour onto pie.
Bake at 350* until meringue is a golden brown. (About 15 minutes)

Not as good as Myrtle Kemmer's… but pretty yummy!! :)

Gumdrop Cake

This seems to be another success. I'm not sure if its crumbly because the top/bottom was rounded after baking, or if I cut out too much of the wet ingredients, or if I should have added xanthan gum. (Or a combination). Will experiment again. Tastes yummy, just crumbly.

Gumdrop Cake

1/4 C. Solid Shortening
1 C. Sugar
1 Egg
2 1/2 C. Gluten Free Flour
1/4 tsp Salt
2 tsp Baking Powder
1/2 # Gumdrops (Tootsie Brand Dots are peanut free & gluten free)
1/2 C Raisins or currents (I used craisins)
1/4 tsp Vanilla Extract
1/4 C Milk

1) heat oven to 300*. Grease 10 inch tube pan; set aside

2) In a large bowl, using mixer, beat together shortening and sugar until well blended. Beat in eggs

3) Sift together flour salt and baking powder. Mix 2 Tbsp flour mixture with gumdrops and raisins. Add vanilla to milk.

4) Alternately add milk add flour mixtures to sugar-egg combination, beginning and ending with flour. Stir in floured gumdrops and raisins.

5) Spoon batter into prepared pan; bake 1 1/2 hours, or until cake tests done. Cool 30 minutes, remove from pan and cool completely.

Yields 12 servings.

Chocolate Chip Pumpkin Bread

Another gluten free success.

It's the season for pumpkin flavored treats. Pumpkin bread is one of those yummies I knew I would miss. But God is good. He lead me to a recipe I could easily modify. And as an added bonus Thomas finished his dinner quickly enough to help make it :)

Chocolate Chip Pumpkin Bread

2 Eggs, room temperature
1/2 C Vegetable Oil
2 C Sugar
1. C. White Rice Flour
1. C. Brown Rice Flour
1. C. Almond Flour
1. C. Canned Pumpkin
2. tsp. Baking Soda
2. tsp. Cinnamon
1. tsp. Salt
12. oz. Chocolate chips
1 1/2 tsp. Xanthan Gum

Preheat oven to 350*. Grease 2 9x5 loaf pans

In mixing bowl combine eggs, oil and sugar until creamy. Then add pumpkin, mix well.

In separate bowl mix remaining ingredients except chocolate chips.

Add dry ingredients slowly to egg mixture until totally combined. Stir in chocolate chips.

Spoon batter into pans.

Bake approx 50 minutes.

Leave in pan 5-10 minutes. Remove to wire rack to cool completely.

Yumm!

Gluten Free, Egg Free Crazy Cake Cupcakes

Made these for my son's birthday.  Needed to make egg free cake for some of the guests at our party.  I was surprised how well they came out :)

CRAZY CAKE CUPCAKES


3       Cups   Flour (I mixed 4 random "flavors" of GF flour)

2       Cups   Sugar

2       Tbsp   Cocoa Powder

2        tsp     Baking Soda

1/2    Cup   Olive Oil

1       Cup   Water

1       Tbsp  Vinegar

2        tsp     Vanilla

2 1/4  tsp Xanthan Gum


Mix it all together. Fill lined cupcake cups.  Batter is thick and doesn't pour.


Bake approx. 25 min @ 350*

Ginger Snaps

I don't tend to be a fan of Ginger Snaps, but these came out wonderful. Crisp on the outside and soft on the inside, not too strong and not too sweet, just yummy.  My kids rejected them because they were not chocolate or chocolate chip... But the ladies at Bible Study thought they were WONDERFUL (or they were just being VERY kind)

GINGER SNAPS


1/2    Cup   Butter

1       Cup   Brown Sugar

1/4    Cup   Molasses

2 1/4 Cup   All Purpose GF Flour

2       tsp     Baking Soda

2 1/2 tsp     Pumpkin Pie Spice

1/4    tsp     Salt

Sugar For Rolling


(I used Pumpkin Pie Spice, you can instead use 1 tsp Cinnamon, 1 tsp Ginger and 1/2 tsp cloves)



Cream butter with brown sugar. Add molasses. Combine next four ingredients in seperate bowl and mix well.  Add to creamed mixture.  Make into balls and roll them in sugar.


Bake at 350* for 10 minutes or until lightly browned.

Egg-Free, Wheat-Free, Dairy-Free Chocolate Chip Cookies

Our whole family liked these!!

Chocolate Chip cookies

Flourless Chocolate Cookies

These are SUPER yummy and SUPER easy.  But you definitely want to use the wax paper under them, because they are VERY sticky :) 

Flourless Chocolate Cookies

Clam Chowder

This came out very good, was SO easy.  Not thick and creamy, but not thin as water either.

CLAM CHOWDER


2 Cups    Water

1 Large   Potato

1/4 Cup  Minced Onion

1/2 tsp    Salt

1/4 tsp    Freshly Ground Pepper

2             Cloves Minced Garlic

2    Tbsp Crumbled Bacon2    Cups Minced Clams, with Juices

1    Cup  Heavy Cream

2    Tbsp Butter

 


Combine first seven ingredients in a large sauce pan over medium-high heat: bring to a boil.  Cover and simmer 10 minutes or until potato is tender


Add clams, and return to boil, stirring occasionally.  Remove from heat and let stand for 20 minutes.


Stir in cream and butter,  Cook over low heat, stirring constantly until thoroughly heated.

Chocolate Chip Banana cookies

These came out as perfect as could be.  I was in need of using up some bananas and hungry for chocolate chip cookies. I had in mind something soft and cake like, but not gooey moist, these are it!! (much to my shock & awe)

BANANA CHOCOLATE CHIP COOKIES

2 1/2 Cups Brown Rice Flour

2       tsp     Baking Powder

1/2    tsp     Salt

1/4    tsp     Baking Soda

1       Cup   White Sugar

1/3    Cup   Butter, softened

1                 Egg (best if room temperature)

1       tsp     Vanilla Extract

1       Cup   Mashed Bananas

2       Cups Semisweet Chocolate Chips


Preheat oven to 400*


Sift dry ingredients together, set aside.


Cream butter with sugar (well, it looks more like thick crumbs, but you want them well blended), beat in egg and vanilla. mix in mashed bananas.


Add the flour mixture, stir until combined. Stir in Chocolate chips.


Drop by spoonfuls onto prepared cookie sheets.


Bake 10-12 minutes.

Another Blog... on Gluten Free food.

This Gluten Free thing is pretty new to me, but I feel so much better
that its worth the adventure of trying to make "regular" recipes work. 


I'm not a great cook (I don't think anyway), but I do like to bake and so far I have been pretty blessed in my experimentation of converting recipes to gf.  So if you are living gluten free or need a recipe for a friend, come along with me and dare to try some of this stuff with me.


So many gf recipes I find require more than one kind of  alternative flour, and many of those flours I cannot find.  I like easy, uncomplicated things. For me, it has been easier to just figure out how to work with whatever I can find and happen to have on hand.


Hope you enjoy...