Gluten Free Peach Pie


FOR THE CRUST:

350 grams Cup 4 Cup flour ( you can order from Williams Sonoma online)
3/4 t. kosher salt
2 sticks of unsalted butter - cold
1/2 cup ice water -

Cut the butter into cubes - put in the freezer for 15 minutes.

Put the flour and the salt in the food processor.  Pulse until flour is fluffy and aerated. 

Add the butter cubes and pulse 10 -15 times until the mixture is sandy looking.

Through the feed tube, add the ice water.  Pulse 5 - 10 times til it comes together.  If too dry, add a bit of water at a time and pulse til it comes together.

Dump the dough on a clean board or counter.  I dust mine with xxx sugar.  Form into two disk and cover each with saran wrap.  Refrigerate for 30 minutes or more.

When it is time to roll out the dough, I take one disk out at at time.  I dust the counter or board with xxx sugar and roll out.

Place into 8 - 9 inch pie pan.    When it is time, repeat with top layer.  (or save it for another one crust pie)

FILLING:

8 large fresh peaches (about 4 lbs)
1/3 cup granulated sugar
1/2 cup firmly paced light brown sugar
1/4 cup g/free flour (I used cup 4 cup, but any g/f flour will do)
1 tsp. cinnamon
1/8 t. salt
1 1/2 tablespoons of butter - cut into pieces
1 large egg, beaten
1 1/2 t. sugar

When the bottom shell is done, mix all of the above together.  Place into pie shell. Cover with remaining pastry dough. Brush with egg wash and sprinkle with remaining sugar. 

Bake at 425 degrees for 15 minutes.  Reduce oven temp to 375 degrees and bake another 40 or so minutes. (I do place mine on a cookie sheet to bake). 

Transfer to a rack to cool and ENJOY!!!

LUSCIOUS LEMON PIE



This delicious, tasty Luscious Lemon Pie was devoured by us and your dinner guests last night. Just a peek at Spring!

  • 4 egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 4 egg yolks
  • 1/2 cup sugar
  • 1/4 cup freshly squeezed lemon juice - I used Meyer Lemons
  • 1 tablespoon grated lemon peel
  • 1/4 teaspoon salt
  • 2 cups heavy cream, sweetened and whipped

All ingredients should be at room temperature.
Preheat oven to 300 degrees.
Butter a 9 inch pie plate - use glass it is better.
Beat the egg whites in a mixing bowl until soft peaks form. Add 1 cup sugar gradually and the cream of tartar. Beat constantly until stiff peaks form.
Spread over bottom and up the side of the pie plate.
Bake at 300 degrees until golden brown. This is about 45 minutes to an hour.
Remove from oven and cool.
While the shell is baking, make the lemon filling.
Slightly beat the egg yolks in the top of a double boiler.
Add the remaining 1/2 cup sugar, lemon juice, lemon peel and salt. Mix well.
Cook over hot water until thickened, stirring constantly.
Remove from stove and cool.
When cool, fold in 2/3 of the whipped cream.
Pour over the bake meringue shell.
Top with the remaining whipped cream.
Chill until set. About 4 hours or so.
Serves eight - if you slice small.

GLUTEN FREE BUTTERMILK CORNBREAD


Today it is really, really cold here. So I decided it was time to make Oyster Stew for my husband and a big pot of Beef Vegetable Soup for me. I am also allergic to shellfish so no Oyster Stew for me.

To go with the stew and soup, we MUST have cornbread. This is my first try at Gluten Free Buttermilk Cornbread and I am very happy with the results. It is really good and light and tastes like non-Gluten Free Cornbread. And, that is a good thing.


GLUTEN FREE BUTTERMILK CORNBREAD
  • 1 cup cornmeal
  • 1/3 cup gluten free flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup buttermilk

Preheat oven to 400 degrees. Add the oven, a 8 inch iron skillet with shortening (I used bacon grease) to preheat.

Mix the dry ingredients in a medium sized bowl. Add the egg and buttermilk. Mix thoroughly.

Pour into preheated skillet and bake for 20 minutes. I took mine out after 15 minutes and it was perfect. Depends on your oven.

CANDY CANE FUDGE


IT IS THE MOST WONDERFUL TIME OF THE YEAR

I recently came across this recipe and knew I had to make it right then and there. So easy, so pretty and so delicious!

Perfect for parties, friends, co-workers - you name it 'cause everybody loves it.

CANDY CANE CHOCOLATE FUDGE
  • 4 cups chocolate chips (2 12 oz. pkgs.)
  • 2 cans (14 oz. each) sweetened condensed milk
  • 2 Tbsp. cold unsalted butter
  • 2 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • 2/3 cup crushed candy canes (takes about 8)

Line two 8-inch square baking pans with parchment paper or nonstick foil, leaving an overhang on 2 sides. (Don't try to put all in one pan- will break up when you remove).

In a saucepan, combine the chocolate chips and the sweetened condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt and stir until the butter has melted.

Spread the mixture evenly into the prepared pans and sprinkle with the candy canes, gently pressing them into top of the fudge.

Refrigerate until firm, about 3 hours and up to 2 weeks. (right - sure it will last 2 weeks - hee, hee) Using the overhangs, transfer the fudge to a cutting board and cut into 1-inch squares.
Makes about 128 squares.

I used Wilton's bon bon papers to place them in. You can put them in long jewelry boxes and tie with a red ribbon for a gift. They are definitely worth the $ and no effort to make.


Gluten Free Salted Caramel Brownies

For my Sullivan's Island Supper Club which we are hosting tonight, I am assigned desserts. This group will be going on a boat for a cruise up the Wando River so a fancy dessert will not do. So, I have decided to treat them to gluten free salted caramel brownies. Since this recipe is so delicious, they will never, ever know it is gluten free and that is the goal isn't it?

Having been gluten free for a year now has changed my life. I have never felt healthier. I always thought I was healthy, but did not realize just how unhealthy I was until I was diagnosed with Celiac's disease. Sure, I had the sicknesses that goes along with it, but I was always making excuses for why I did not feel well. When I had an episode last year which I could not explain away or make an excuse for, I finally went to the right doctors and got a top to bottom check up with all the accompanying tests. That is when I was finally diagnosed. At first, I was shocked and really mad. But when you put it all in to perspective, it ain't so bad!

The challenges of eating and cooking gluten free have been, for the most part, fun. I love to cook and bake so I just had to make some major adjustments. The results have been great, disappointing and everything in between. But it still has been fun!

So without further adieu, I share with you the latest creation - Gluten Free Salted Caramel Brownies.

GLUTEN FREE SALTED CARAMEL BROWNIES

Brownie Base
  • 4 ounces of unsweetened Chocolate
  • 12 ounces of butter
  • 2 cups of sugar
  • 1 cup of chopped pecans (I toast mine first)
  • 2 large eggs
  • 1 cup gluten free flour (King Arthur, Uncle Bob's, etc.)
  • 1 Tablespoon gluten free vanilla extract

Preheat oven to 325 degrees. Line a 9 x 13 baking pan with tin foil and butter generously.

Melt the butter and the 4 ounces of chocolate together.
Add 2 cups of sugar and mix by hand.
Beat the eggs and then add to the mixture.
Add the gluten free flour and the vanilla extract and mix until incorporated.

Pour into prepared pan and bake for 25 minutes. Remove from oven and cool.

SALTED CARAMEL TOPPING

  • 1/2 cup heavy cream
  • 2 cups sugar
  • 1/2 cup water
  • 4 ounces of unsalted butter
  • 2 teaspoons fine sea salt
  • 2 tablespoons of gelatin

Gently heat cream in saucepan.

In a tall pot, place sugar and water. Heat on medium high heat until becomes amber caramel. Do not stir. After about 5 minutes, it will start to turn light brown. Watch it closely now as it will turn amber color very quickly.

Add the warm cream, butter and sea salt. Stir until smooth. Remove from heat and add the gelatin.

Immediately pour over the pan of cooled brownies. Place in the refrigerator to set.

Cut into squares and serve. I like to place mine in muffin baking cups for serving.

CHOCOLATE CHIPPERS - GLUTEN FREE STYLE


As you know, I have being trying my best to re-create "normal" baking recipes to gluten free. Some okay, some thrown in the trash and some almost. Well, this is an almost (tee hee Becca). It is still not perfect, but I am getting there. One of the ingredients is sweet rice flour. To purchase sweet rice flour, I had to make a trip to the Saigon grocery store. What an adventure - I am so glad I went. The products are vast and the prices are way, way less than Whole Foods. After the CEO's rail this week against the proposed Health Care Bill, I doubt if I will ever shop there again. The audacity of him saying that health care is not a right in the USA!!!! Well, I guess you know where I stand.
Now on to the goodies.... this recipe was adapted from Elizabeth Barbone's Easy Gluten Free Baking cookbook. I ordered it from Amazon.
The display cake stand I bought from Whitney Smith Pottery.

CHOCOLATE CHIP COOKIES - GLUTEN FREE STYLE

  • 1 1/4 cups of white rice flour
  • 1/2 cup sweet rice flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks butter (softened)
  • 1/4 plus 2 tablespoons granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a small mixing bowl, combine flours, cornstarch, baking soda and salt.
In a large mixing bowl, cream butter and sugars until combined. Add eggs and vanilla. Mix until incorporated. Add flour mixture and beat until a dough forms.
Fold in chocolate chips.
At this point, you can also fold in 3/4 cup roasted pecan pieces (I did).

Drop by tablespoon onto parchment lined baking sheets. Place them about 2 inches apart.

Bake for 10-12 minutes or until golden brown.

Remove from oven and place on wire rack. Allow to cool for 3 to 5 minutes. Transfer unto wire rack to cool completely.

Makes about 3 dozen depending on the size.

Enjoy!

GLUTEN-FREE MEYER LEMON BARS


As you know, I am now gluten-free and working my way through all the challenges of baking... to say the least! Really hasn't been too bad -just need to plan ahead more than ever before.
Upon my return from Kanuga, I had waiting for me a box of Meyer lemons from my dear friend, Karen, of Lemon Ladies. So excited!!!! Lemonade to quench the thirst! And talk about good!
My other hankering was for some lemon bars. Time to get creative.
I think this recipe is just about as close as I can come to the real thing not using wheat flour. Give it a try and let me know what you think.

GLUTEN-FREE MEYER LEMON BARS

Cookie Base
  • 1 cup Pamela's Baking Mix (I bought it at Whole Foods)
  • 1/4 cup powdered sugar
  • 1 stick salted butter, cold and cut into small pieces
  • 2 Tablespoons ice cold water

Meyer Lemon Topping
  • 3 egg yolks
  • 3/4 cup granulated sugar
  • 2 Tablespoons white rice flour
  • 1/4 cup freshly squeezed Meyer lemon juice

Directions:

Preheat oven to 350 degrees. Grease and rice flour an 8 inch baking pan.
In a food processor, add flour, powdered sugar and butter. Pulse until butter is thoroughly incorporated. (Dough should look like a coarse meal)
Add water. Pulse a few times until a dough forms.
Press mixture into the bottom of the prepared pan.
Bake crust for 20 to 25 minutes - or until golden brown.

Remove pan from oven and place on rack. Leave oven on.

In a small bowl, mix the egg yolks, granulated sugar, white rice flour and Meyer lemon juice. Stir until blended.

Pour mixture over baked crust.

Return to oven. Bake for 15 minutes or until filling is set. This should be firm and not wiggle.

Top with sifted powdered sugar.

Cool on wire rack.

Makes 12 bars.

ENJOY!!!!



My Absence!!!

In all defense, my absence has been due to a million, gazillion reasons. The first and foremost is my own health. After many, many tests and some misdiagnosis, I have found out that I indeed do have Celiac's Disease. What a relief to know what is going on and how to "fix" it. It has been a challenge, but not insurmountable. Adjustments in eating, cooking and thinking - it has worked. I am now working on creating some gluten free recipes and will share them soon. Until then, I am so very thankful for the blogs that deal with gluten free as they have been my savior.
Until I post again, happy blogging to my friends.

TURKEY DAY


Our family Thanksgiving is always full - full people, full house, full tummies, full of laughs, full of blessings, and of course - tons of food... you know the drill!

This year it was held at my sister-in-law's plantation, Orange Grove. Thursday was just a glorious day and got even better when lots of family arrived - some 40 people. In they came with main dishes, casseroles, sweet potato dishes, salads, collard greens, cranberry sauces, Virginia ham, two kinds of turkeys producing a feast for all!

The main event was the frying of the turkey... all done by the able and talented turkey fryer - Chip Walker. He performed his task without a hitch and produced the most splendid, best tasting, non-dry fried turkey ever. Many thanks Chip ('cause we ALL remember what happened last year)!

My contribution to the feast was two desserts. The first one was a Coconut Cake that I will post about later. The other was Sticky Toffee Pudding - an English dessert that I make every year for the masses.

STICKY TOFFEE PUDDING

Preheat oven to 350 degrees
Butter a 13 x 9 pan (metal, not glass)

  • 1 stick softened butter
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 cups boiling water
  • 16 ozs. chopped and pitted dates
  • 2 teaspoons baking soda
  • 2 and 1/4 cups all purpose flour
  • 1 teaspoon baking powder (non-aluminum)

Cream butter and sugar until well mixed. Add 4 eggs and 2 teaspoons of vanilla. Mix well.

In a food processor, pulse the 2 cups of boiling water and the 16 ozs. of dates until well mixed. Add 2 teaspoons of baking soda, 2 and 1/4 cups all purpose flour, and 1 teaspoon baking powder. Pulse until well incorporated. Add this mixture to the butter mixture and mix well.

Pour into prepared baking pan and bake 35-40 minutes or until top springs back.

SAUCE

  • 3 cups whipping cream
  • 12 tablespoons butter
  • 1 cup dark brown sugar

Place all the above in a saucepan and bring to a slow boil. Cook about 5-8 minutes or until slightly thickened.

Cut the cake into squares, top with warm sauce. Then, top with slightly sweetened whipped cream.

This is some kind of goodness!

SOUTHERN FRIED PECANS


They (by the way, who is "they") say, Sunday is a day of rest. But not today, our church had it's Pre-Thanksgiving Bake Sale and yes, I made Derby Pies and then worked at the sale. All the money raised is being sent to our partner church in Haiti to feed the hungry and destitute after this devastating Hurricane season they have experienced. We are all so blessed every day that we have a roof over our heads, readily available food (most of us will never know starvation) and for the most part - good health. I am feeling very thankful!

After working the sale, I spent the afternoon in a friend's commercial kitchen producing 42 pounds of Southern Fried Pecans. What would have taken me 4 - 5 hours at home, took about 1 hour from start to finish. Many, many thanks Tony.

As for the recipe for the pecans, I have not decided yet whether to market them or not so until then, I will not post the recipe. Sorry...

They are Divine!

Until then, Happy Thanksgiving.

About Me

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Cooking Confections
Mother/Step-Mother of 5 (Blended family), Grandmother of 9 precious grandchildren - 7 stateside and 2 in London. Cooking is my passion and stress release, Lived in the Charleston, SC area all my life, love to travel to England and Italy.
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