Blast from My Past--Lemon Meringue Pie

A few weeks back I received a recipe for Lemon Meringue Pie (recipe follows). Boy was this one a blast from the past. Not only had my mother and my aunt made this many, many times, this was also one of the recipes we made in the foods lab as freshman home economics majors learning about making a meringue topping. I later used the recipe to teach the same thing in my own foods labs. The instructions on the version I recently received reminded me of those cryptic recipes from my mother's journals, making me smile out loud. I dug through some old recipes collected from my college days—a good home economist never throws a recipe away—and found the one I had used with my students. This one was easy and sweet, a winning combination when working with teens.

One note about the crust: Unlike graham cracker or Ritz Cracker crusts, this combination using Pamela's Lemon Shortbread Cookies, slides down the sides of the pie pan to make a crust "layer". When cut, the pie is still pretty and the crust is moist and tender. The lemon taste in the cookies reinforces the lemon  flavor of the filling.

For fluffy meringue toppings, use egg whites at room temperature. Beat them in a glass bowl with straight sides using an electric hand-held mixer. The bowl size should be in proportion for the number of egg white. For this recipe, I used a medium sized bowl. The cream of tartar, which is an acid, helps stabilize the egg whites. Beat at high speed with an electric mixer until stiff peaks form. Avoid over beating the egg whites which will tend to make them dry and may cause them to "crack" during the cooking process.

Mocha Chocolate Icebox Cake

Just look at the gorgeous layers of this Mocha Chocolate Icebox Cake!

Everyone enjoys an elegant dessert at the end of an elegant meal! This one just may be our favorite. The real beauty of this recipe is that the same layering process cane be used in pretty parfait glasses. And, depending upon the size of the glasses, this recipe could serve up to 18 guests. A photo gallery for all the steps is at the bottom of this post.

Crumbled Peanut Butter Cookies are used for garnish.

 Here is my recipe:

Gluten Free Peanut Butter Cookies:
2  cups peanut butter
2 cups sugar
2 large eggs
1 1/3 tablespoons vanilla extract

Cake Filling
2 cups heavy (whipping) cream
12 ounces mascarpone cheese
1/4 cup coffee liqueur
1/2 cup sugar
2 tablespoons cocoa powder
1 teaspoon instant coffee granules
1 teaspoon vanilla extract


Here is how I make this recipe:

Gluten Free Peanut Butter Cookies
1. Preheat oven to 350 degrees Fahrenheit. Position Racks in the upper third of the oven.

2. Place peanut butter, sugar, egg & vanilla in a large mixing bowl. Thoroughly combine using an electric mixer to form a soft, but loose dough. Divide dough into 30 equal portions. Using hands, roll each portion into a ball. Place dough balls on baking sheet lined with parchment paper. Flatten each into a 2-inch circle.

3. Bake for approximately 10 to 12  minutes or until edges begin to turn golden around the edges. When done, transfer baking sheet to a cooling rack. Allow cookies to cool completely, approximately 15 minutes.

Cake Filling
1. Line the bottom and sides of an 8-inch springform pan; set aside.

2. While cookies cool, pour cream into the bowl of a stand mixer equipment with a whisk attachment. Whip cream first on low and then gradually increase speed until stiff peaks form; set aside.

3. In separate bowl, combine mascarpone, sugar, cocoa powder, instant coffee granules and vanilla. In mixing bowl with whipped cream, turn the mixer to low speed and add the mascarpone mixture, continuing to use the whisk attachment. Continue until mixed. Divide into three equal portions.

Assembly
4. Place a layer of the peanut butter cookies on the bottom of prepared pan. Cookies should touch, but not lap. Break cookies to fill in the little vacant spots. Spread one-third of filling on top of cookie layer. Repeat process, ending with the last third of filling. Crumble on cookie and sprinkle crumbs on top of cake for garnish.

5. Cover with plastic wrap and place in refrigerator overnight.

6. To serve, remove sides of pan. Using a long flexible spatula, carefully slide cake onto a cake stand. Raspberries or mint sprigs may be used for additional garnishes.

Servings: 12                   Oven Temperature: 350°F
Total Time: 12 hours and 55 minutes

Calories Per Serving: 597

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Gluten-Free Bread Pudding Made Simple

Dessert breads and puddings are two of the things we missed when my husband was diagnosed as gluten intolerant over two years ago. I enjoyed baking and felt initially that my passion had been ripped from me. We thought we were doomed to eating tasteless desserts and breakfast breads rather than the yummy dishes I had always made for us.

While on vacation in Asheville, NC about a year and half ago, we stopped in The Corner Kitchen, located in the Biltmore Village, one afternoon for a glass of wine. We casually inquired about a gluten free menu, wondering where in the world we were going to find a safe place for Rick to eat. The server said "Just a minute." A couple of minutes later chef and owner Joe Sully came out to chat with us. It was so comforting to learn that his entire staff is trained in Celiac disease.

As we were ogling a scrumptious bread pudding, I commented about missing such treats. He reached for a cookbook called Chef's Table and went through the process of how to convert his recipe to one that is gluten free.

That recipe is the inspiration for the recipe featured in this blog post.

Enjoy & Happy Baking !!!!

What to know how to convert your favorite bread pudding recipe to gluten free without giving up the moisture and taste you love?

Here is what I do:

1. Begin with gluten free bread. I prefer Ener-G  White Rice Bread because of its density.

2. Always butter and toast bread BEFORE adding the custard.

3. Proportions that I use:

    a. 1 stick of butter per 1/2 loaf of bread.

    b. 2 cups of cream or milk to 1/2 loaf of bread.

    c. 6 eggs per 1/2 loaf

    d. 1 cup sugar per 1/2 loaf

4. Allow toasted bread crumbs to soak in custard at least 10 minute BEFORE placing in oven.

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Walnut Orange Orange Coffee Cake

Moist, Delicious Walnut Orange Coffee Cake 

One of the recipes we had missed the most is Orange Walnut Coffee Cake since my husband was diagnosed as extremely gluten intolerant almost three years ago. 

While this sweet treat will never win a beauty contest, it will certainly come in Best-In-Show when moisture and flavor count. To make this delicious coffee cake even more special simply by beating one-fourth whipping cream until stiff peaks form. Add 1/2 teaspoon orange flavored liqueur. Top off with a mint sprig for a breakfast or brunch treat fit for a king. All that is needed is a glass of milk! Enjoy!!!

Here's my recipe:
1 cup gluten free oats

1½ cups orange juice

1¾ cup all purpose Jackie's Quick  Bread  Flour Blend, sifted (Click for Recipe)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

½ cup butter, softened

1½ cups granulated sugar

½ cup brown sugar, packed

2 eggs

1 teaspoon vanilla

½ cup walnuts, chopped

1 tablespoon orange peel, grated

Preheat oven to 350 degrees Fahrenheit. Spray a 13”x9” baking dish with gluten free non-stick cooking spray; set aside.

Place oats in a small bowl. Stir in orange juice; set aside. In separate small bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.

Using an electric mixer, cream butter, granulated sugar and brown sugar in mixing bowl. Add eggs; beat well after adding each. Mix in vanilla. Alternately, add oat mixture and dry mixture to butter & sugar mixture, stirring until all are well mixed. Stir in walnuts and orange peel. Pour into prepared baking dish.

Pour into a greased and floured 9” x 13” baking dish. Allow to sit for 15 to 20 minutes BEFORE placing in oven. Bake at 350º for 35-40 or until toothpick inserted into the middle comes out clean. Do not expect a smooth, even top.

Topping

1 ½ cups packed brown sugar

¾ cup butter, softened to room temperature

3 tablespoons orange peel, grated

3 tablespoons orange juice

Combine brown sugar, butter, orange peel & orange juice in saucepan. Bring to a boil; reduce heat. Cook for 1 minute; remove from heat. Spread over warm cake.

Yield: 12 to 15 breakfast servings or 24 to 30 appetizer servings.

Author’s Notes: (1) For best results, I use orange juice made from concentrate. I also use the tines of a large wooden fork to put holes into the warm coffee cake so that the delicious topping can ooze into the crumb of the cake making for an ultra moist cake all the way through. It is not a pretty cake, but I can assure you, I have never had to toss a crumb of it out. (2) To convert this recipe to one that is not gluten free; simply use regular quick cooking oats and all purpose flour on a one-to-one substitution. The batter does not have to rest for 15 minutes prior to baking, and reduce the cooking time by 10 minutes.

Calories per serving:330.68

Author's Note: There are two keys to the success of this recipe. One is that the flour blend recommended be used exclusively. The other is beating the batter for an extended period of time AND allowing the batter to rest BEFORE placing in oven. Once I came up with this particular blend,  I have never had a baked product fail.

% Daily Value

Total Fat 16.87 g 26%

Saturated Fat 9.29 g 46%

Monounsaturated Fat 4.15 g

Polyunsaturated Fat 2.18 g

Trans Fatty Acids 0 g

Cholesterol 57.96 mg 19%

Sodium 208.25 mg 9%

Potassium 120.6 mg 3%

Total Carbohydrates 44.96 g 15%

Fiber 0.44 g 2%

Sugar 43.08 g

Net Carbohydrates 44.52 g

Protein 1.68 g 3%

Vitamin A 522.86 IU 10%

Vitamin C 14.68 mg 24%

Calcium 64.98 mg 6%

Iron 0.5 mg 3%

Vitamin E 0.5 mg 5%

Vitamin D 14.96 IU 4%

Thiamin 0.04 mg 3%

Riboflavin 0.05 mg 3%

Niacin 0.19 mg <1 o:p="">

Vitamin B6 0.05 mg 3%

Folate 15.35 mcg  4%

Vitamin B12 0.08 mcg  1%

Pantothenic Acid 0.21 mg 2%

Vitamin K 1.37 mcg  2%

Phosphorus 43.64 mg 4%

Magnesium 11.81 mg 3%

Zinc 0.21 mg 1%

Copper 0.08 mg 4%

Manganese 0.15 mg 8%

Selenium 2.46 mcg  4%

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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English Toffee Cheesecake

 This cheesecake is just as delicious as it is pretty and festive. 

So, how did I turn one of my husband's favorite desserts into one that is gluten free? 

Here's the substitutions I made with such fantastic results:

1. Instead of chocolate graham cracker crumbs, I used a 5-ounce package of  Pamela's Extreme Chocolate Mini Cookies. Divide the bag of cookies in half. Place each batch of cookies into the bowl of a food processor. Process each batch until the cookies are very fine.  Proceed as directed.

2. Heath brand candy bars do not contain gluten or wheat.

3.  The candies I used on top were also gluten free. If in doubt, contact the producer before using.

Here Is my recipe:

Crust:

5-ounce package Pamela’s Extreme Chocolate Mini Cookies, finely crushed

1/2 cup toasted almonds, finely chopped

1/2 cup Heath Bar, chopped

2 tablespoons brown sugar, packed

1/4 teaspoon salt

6 tablespoons butter, melted

Preheat oven to 350 degrees Fahrenheit.

Place crushed cookies, almonds, chopped candy, brown sugar, and salt in medium bowl. Mix thoroughly. Add melted butter; stir until moist clumps form. Using the back of a wooden spoon spread mixture over the bottom of a 10-inch springform pan. Firmly press crumbs evenly over the bottom and 1 inch up the sides. (I find that using the bottom of a custard cup to press the crumbs into place does a super job.)

Bake crust for approximately 5 minutes or until just set. Remove from oven, and set aside. Reduce oven temperature to 325 degrees Fahrenheit.

Filling

6 8-ounce packages cream cheese, softened to room temperature

1 cup brown sugar, packed

6 large eggs

1 1/2 tablespoons vanilla extract

1/4 teaspoon almond extract

8 ounces Heath Bar, cut into 1/2-inch pieces

Place cream cheese and sugar in bowl of an electric stand mixer. Beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, blending well after each addition. Add vanilla extract and almond extract; blend well. Divide cream cheese mixture into halves. Pour 1/2 of the mixture into the prepared crust. Sprinkle with cut up Heath Bar pieces. Gently pour second half of cream cheese mixture over Heath Bar pieces. This should fill the pan to about 1/4 inch from top. Do not overfill. Bake approximately 55 minutes or until edges are puffed, but the center is barely set. Remove from oven, but do not turn oven off.

Topping

2 cups sour cream

1/2 cup sugar

1 teaspoon vanilla extract

Place sour cream, sugar and vanilla extract in medium bowl. Stir until well blended and smooth. Pour mixture over baked cheesecake. Return cheesecake to oven and continue to bake for about 5 minutes or until topping is just set. Transfer to a cooling rack. Cool for 10 minutes; run knife between cheesecake and sides of the springform pan. Refrigerate cheesecake uncovered overnight.

Remove sides of springform pan and place cheesecake on platter. Garnish or decorate as desired.

Possible Garnishes

Heath Bar crumbles sprinkled on top

Assorted gluten free seasonal candies

Cream cheese rosettes

Servings: 10-12

Author’s Note: This is a gluten free recipe only if the named products are used. Here, I used red and green gum bells, red and green M & M’s, and sugar sprinkles for a whimsical, festive garnishment for a Christmas theme. Other seasonal candies may be used for other holidays. Be creative! After all it is your kitchen!

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving: 801.57

Calories From Fat (69%) 555.54

% Daily Value

Total Fat 63.26g 97%

Saturated Fat 33.96g 170%

Cholesterol 266mg 89%

Sodium 560.37mg 23%

Potassium 322.55mg 9%

Total Carbohydrates 48.61g 16%

Fiber 1.26g 5%

Sugar 43.97g

Protein 12.47g 25%

Fiber 1.26g 5%

Copper 0.12mg 6%

Energy 3353.85

Glucose 0.37g

Iron 1.61mg 9%

Lactose 4.98g

Lysine 1g

Magnesium 35.77mg 9%

Manganese 0.18mg 9%

Net Carbohydrates 47.35g

Phosphorus 246.18mg 25%

Riboflavin 0.39mg 23%

Selenium 11.96mcg 17%

Thiamin 0.05mg 3%

Vitamin A 2172.19IU 43%

Vitamin B12 0.63mcg 11%

Vitamin B6 0.12mg 6%

Vitamin C 0.36mg <1 o:p="o:p">

Vitamin D 58.48IU 15%

Vitamin E 2.37mg 24%

Vitamin K 4.79mcg 6%

Zinc 1.26mg 8%

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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