Lemon Meringue Pie (Mom's recipe)

Lemon Meringue Pie

This recipe is from my mother, Marlys Paugh.  She told me it is one of her favorite pies.  I can’t quite believe I have waited so long to make this a gluten-free version.  The recipe is naturally free of soy and dairy, so it was just a matter of using a gluten free crust.

Filling to be prepared in the microwave:

1 ½ cups sugar

1/3 plus 2 TBSP cornstarch

2 cups boiling water (optional – I steeped lemon zest in 2 cups water overnight, then strained it before using it in this recipe).

2 TBSP butter

½ tsp. salt

½ cup fresh lemon juice (about 2 large lemons)

4 eggs, separated.

Blend sugar, cornstarch and salt.  Boil water in 4 cup glass bowl and mix in dry ingredients.  Cook and stir until thick and clear (stop at 1 minute intervals to stir the mixture to prevent lumps from forming).  Stir in beaten egg yolks (add some hot mixture to the egg yolks first).  Cook 2 minutes more (stopping after 1 minute to stir).  Add butter and lemon juice.  Pour into baked pie shell and top with meringue.

Meringue

Beat 4 egg whites and ¼ tsp. cream of tarter until foamy.  Add ½ cup sugar gradually and beat until stiff.  Pile on filling, sealing the edges.  Bake 375 until brown.

Gluten Free Pie Crust (2 shells)

½ cup tapioca flour

½ cup cornstarch

½ cup brown rice flour

1 cup sweet rice flour

1 rounded teaspoon xanthan gum

½ teaspoon salt

Mix dry ingredients to blend.

Cut in:

½ cup coconut oil

½ cup Spectrum shortening

Mix liquid ingredients together and add to flour / shortening mixture.

1 egg, beaten

1 tablespoon rice vinegar

4 tablespoons ice water

A bit more water may be needed to form a ball.  Might require kneading.

Divide dough and roll out half on waxed paper.  Invert dough with waxed paper over pie pan and peel away the waxed paper, pressing dough to fit pie pan.

This recipe makes two pie shells or a top and bottom crust for a single 9” pie.

Chocolate Mousse Layer Cake - Dairy free, gluten free, soy free

 

Elizabeth's Chocolate Mousse Birthday Cake

2016

free of dairy, wheat, soy, chicken eggs

CAKE

1 pkg Pamela's Chocolate Cake Mix prepared with 1/2 cup safflower oil, 1 1/4 cup water and 2 duck eggs.

Bake in 9" springform pan (next time maybe bake in 2 layers - might be easier to assemble)  350 degree oven until toothpick comes out clean.  Cool.  Slice cake horizontally to create 2 layers (or just use 2 layer pans)

MOUSSE FILLING

2  good quality dark chocolate bars (about 7 oz total).  I used 90% but maybe next time will try something more like 75%.  Melt the chocolate in a bowl over boiling water.  Set aside to cool to room temperature.  Set aside about 1/3 of the melted chocolate to drizzle over the top of the cake.

2 eggs, separated  (I used duck eggs since Elizabeth is allergic to chicken eggs)

Whip the whites until stiff peaks form, set aside.

2 cans full fat coconut milk, refrigerated and the heavy fat strained off.  Save the liquid for future baking. Beat the coconut milk fat until it has a whipped cream consistency.  Add 1 teaspoon vanilla extract and 1/8 cup each honey and agave nectar.  Mix well.  Remove 1/3 of whipped coconut cream mixture from bowl and put aside in refrigerator for topping.

Mix the egg yolks into the melted chocolate, then mix in 2/3 whipped coconut cream.  Blend thoroughly.  Fold in egg whites. 

This is the mousse filling that goes between the two layers of cake.  Spread it evenly over the bottom layer, then add the second layer of cake.

MOUSSE TOPPING

The topping layer is the reserved 1/3 whipped coconut cream, spread evenly over the top of the cake. 

Pour the reserved melted chocolate into a sandwich bag.  Cut a tiny tip off one corner and use this to drizzle the chocolate over the top of the cake in a decorative manner.

Chill until ready to serve.  This cake keeps well in the refrigerator and also freezes well for a few days (but no longer because the cake will begin to dry out)

 

Banana Muffins - Gluten Free, Dairy Free, Soy Free Recipe

Cindy’s Gluten Free Banana Bread or Muffins

1 stick butter or margerine ( I use Hain sticks)

1 cup sugar

2 eggs

2 cups flour (brown rice flour works best)

1 teaspoon soda

4 large ripe bananas

1 cup chopped nuts (optional)

Cream butter and sugar.  Beat in eggs one at a time.  Beat in mashed bananas.  Mix in dry ingredients and nuts.  Pour into greased loaf pan – or muffin tins (actually – muffins cook much faster, and keep well – they seem to have a better texture than the banana bread).

Bake banana bread 50 to 80 minutes (depends on the moisture in the bananas!).  Bake muffins about 20 to 25 minutes.  Oven temp.  325 to 350.

Carrot Bundt Cake - Gluten Free, Dairy Free, Soy Free

I adapted this cake recipe from a couple of other cake recipes that work well for me.  This one was exceptionally moist and flavorful.  I baked it for daughter Michelle's birthday in December.

Michelle's Carrot Cake, Gluten, Dairy, Soy, Wheat Free Recipe

3 cups gluten free flour * (1 cup brown rice, 1 cup sweet rice, 1/2 cup millet, 1/2 cup tapioca starch)

1 1/2  tsp xanthan gum

1 1/2  tsp sea salt

1 1/2 tsp baking powder

1 1/2 tsp. cinnamon

1/2 tsp Garam Masala

1/2 nutmeg nut, freshly grated

1/2  cup safflower oil

1/2 cup coconut oil

2  cups sugar

4 large eggs

3 cups grated carrots

1 cup chopped pecans

3/4 cup coconut milk (I use “So-Delicious” Unsweetened)

Preheat oven to 350 degrees

Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl.  Set aside.

Blend oil and sugar, add eggs one at a time, beating after each.  Add carrots and pecans.   Add coconut milk.

Gradually add dry ingredients into wet ingredients, mixing well.

Pour into a greased 9” bundt cake pan. 

Bake 60 minutes or until cake tests done.

Caramel Glaze

1/2 cup coconut sugar

2 tablespoons water

1 tablespoon butter or margarine

Mix ingredients in a saucepan and bring to a boil, stirring occasionally until sugar is dissolved.  Cook about 3 minutes or until mixture has a syrup consistency.

Cool, then beat in sifted powdered sugar until mixture thickens slightly to make a nice glaze consistency.  (I probably added 1 1/2 to 2 cups powdered sugar - did not measure)

Add 1/2 teaspoon of vanilla extract.

Pour over cake and let it drizzle down the sides.  *Michelle's birthday cake 2014

Ice Cream Cake- Wheat-free, Gluten-free, Dairy-free, Soy-free Recipe

 

Chocolate Ice Cream Cake

Pamela's Chocolate Cake Mix, a gluten-free, wheat-free, non-dairy cake mix available from most health food stores and many regular grocery stores in the GF department. 

I make mine with 1/2 cup safflower oil, 2 eggs, and 1 1/2 cups water.  Bake in a well greased loaf pan (or line it with parchment paper just to make sure it releases after baking).  Bake at 350 degrees and cool in pan for 10 minutes before transferring from the pan to a cooling rack.

While cake is cooling, make Homemade Coconut Milk Ice Cream - my recipe here.

When cake is cool, slice it horizontally in two places, so there are three parts.

Line the loaf pan with parchment paper, waxed paper, aluminum foil or plastic wrap.  Place the bottom layer of cake into the bottom of the paper lined pan.  Spread half of the soft ice cream over the first layer of cake, then add the middle layer.  Spread the remaining half of the ice cream over the cake and add the top layer of cake.  Cover with foil and freeze until ready to serve.  

Remove from freezer 10 minutes before you wish to serve it.  Then, unwrap and slice into individual servings.  Makes a wonderful presentation!

Sweet Potato Pie - Gluten Free, Soy and Dairy Free

 

Sweet Potato Pie

3 medium sweet potatoes, baked, peeled and whipped in food processor until smooth and creamy - all lumps and strings whipped smooth

1 cup organic natural cane sugar

1 cup coconut milk

3 large eggs

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon Garam Masala spice

freshly grated nutmeg (about 1/3 nut)

1/4 teaspoon salt

Add all ingredients to food processor and blend completely.

Pour into unbaked pie crust

Bake 350 degrees for about 45 minutes or until fully cooked.

 

Dream Pastry (wheat and soy free)

This pastry is remarkable.  I think it is every bit as good as a wheat pastry.

½ cup tapioca flour

½ cup cornstarch

½ cup brown rice flour

1 cup sweet rice flour

1 rounded teaspoon xanthan gum

½ teaspoon salt

Mix dry ingredients to blend.

Cut in:

½ cup coconut oil

½ cup Spectrum shortening

Mix liquid ingredients together and add to flour / shortening mixture.

1 egg, beaten

1 tablespoon rice vinegar

4 tablespoons ice water

A bit more water may be needed to form a ball.  Might require kneading.

Divide dough and roll out half on waxed paper.  Invert dough with waxed paper over pie pan and peel away the waxed paper, pressing dough to fit pie pan.

This recipe makes two pie shells or a top and bottom crust for a single 9” pie.