Grapefruit Meringue Pie/Tarts

Crust
1 1/2 cups graham cracker or animal cracker (can do GF) crumbs (11 crackers?)
2 T sugar
1/2 t ground ginger
1/4 t salt
5 T unsalted butter

Filling
1 1/4 cups sugar
1/3 cup cornstarch
2 T grated grapefruit zest
1 1/4 cups fresh grapefruit juice (2 grapefruit)
1/2 cup water
4 egg yolks
4 T unsalted butter

Meringue
4 egg whites
1/4 t cream of tartar
1/2 cup sugar

Crust: Preheat oven to 350 degrees. Melt the butter for the crust. Combine crumbs, sugar, ginger, salt, and butter, and press into pie pan or muffin pan liners. Bake until set and light brown, about 10 minutes. Allow to cool.

Filling: Whisk cornstarch and water together until the cornstarch dissolves before heating. Combine the cornstarch solution, the sugar, and grapefruit juice together in a saucepan, whisking in the egg yolks one at a time over medium heat. Mix in the 4 T of butter and the zest as the filling begins to thicken, stirring constantly. Pour the filling into the crust(s), and chill for at least 1 hour for tarts and 3 hours for a pie.

Meringue: Beat egg whites and cream of tartar on high until frothy, about 30 seconds. Gradually beat in sugar. Continue on high until the sugar is dissolved (slide some between your thumb & finger- if you feel granules, it is not yet dissolved) and stiff peaks form, 4+ minutes.

Spoon the meringue over the pie, swirling and maximizing the peaks. Using a broiler or kitchen torch, brown the meringues. If broiling, move the oven rack so the pie is 6 inches from the element. Watch carefully as it only takes 2-3 minutes. Allow to cool slowly.

Persimmon Muffins

3 cups fresh persimmon puree
2/3 cup melted unsalted butter or 1 cup vegetable oil
1 cup sugar
2 eggs
2 t vanilla
3 cups whole wheat flour (or GF flour for gluten free)
2 t baking soda
1/2 t nutmeg
2 t cinnamon
pinch of salt
1 cup walnuts
1 cup raisins or craisins

Make the puree by washing the persimmons, then remove the bad spots and slice the tops off using a sharp knife. Cut them in half horizontally, separating the top from the bottom, to find the seeds. After removing the seeds, use the chopping blade in a food processor to puree.

Preheat the oven to 350 degrees. In a large bowl, combine the sugar, eggs, and vanilla. Stir in the puree and the butter or oil.

In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the persimmon mixture. Do not over-mix! Stir in walnuts, raisins, or craisins if desired. The batter will be fairly stiff.

Coat each muffin cup with spray and spoon the batter in, filling the cups completely. Bake until they are golden brown, and the tops of the muffins bounce back when you press on them, 25-30 minutes. Rotate positions in oven if baking multiple trays at the same time. Use a toothpick to test for doneness. Cool the tray on a wire rack for 5 minutes before removing the muffins, and then cool another 20 minutes.

Makes 15 muffins.

Turkish Delight

1/2 lb (8 oz) unsweetened chocolate
2 cups honey
2 scant cups nut meats
3 lb sifted powdered sugar
vanilla extract to taste
2 orange rinds grated

Melt chocolate in double boiler. Slowly stir in honey. Add sugar and nuts and knead until stiff. Make small pockets in dough and add vanilla and orange rind. Knead well to mix. Press into half gallon waxed cardboard milk carton. Let stand for at least one week.

Note: If using a regular kitchen aid, divide in half to make.

Gluten & Dairy Free Pecan Pie Bars

 Shortbread Crust

2 cups vegan baking butter, melted
1 cup granulated sugar
2 t vanilla
1 t salt
4 cups GF flour with xanthan gum

Spray a metal half-sheet pan with GF spray, and line with a sheet of parchment paper.

Mix the butter, sugar, vanilla, and salt. Add the flour and mix until dough forms. Press firmly into the pan, following the pan up at the edges to help contain the pie filling. Lay a piece of parchment paper on top and roll it out with a rolling pin after it has been evenly distributed. Bake for 15 minutes.

 

Pecan Pie Filling

6 eggs
2 cups corn syrup
2 cups sugar
4 T melted vegan butter
2 t vanilla
3 cups pecan halves, chopped

Beat the eggs, corn syrup, sugar, butter, and vanilla. Chop the pecan halves into small pieces and evenly distribute over the shortbread. Pour the filling on top. Bake for 45 minutes.

Chocolate Ganache Topping

12 oz DF chocolate chips
½ cup almond milk

Melt chocolate and milk in a saucepan, mix well, and spread over the pecan pie filling. Allow to cool completely before cutting.

Gluten & Dairy Free Chocolate Chip Cookies

1 cup coconut oil or vegan butter or a combination (a nut butter may be combined as well)
1 cup brown sugar
½ cup granulated sugar
2 t vanilla extract
1 t salt
2 eggs

2 ⅓ cups GF flour with xanthan gum
1 t baking powder
1 t baking soda

2 cups DF chocolate chips
1 ½ cups nuts, optional

Beat coconut oil (etc.), sugars, vanilla, and salt until fluffy.

Beat in eggs, combining well.

Mix the flour, baking powder, and baking soda in a separate bowl, breaking up any balls of baking powder or soda.

Beat the dry ingredients into the wet, and then add the chocolate chips, nuts, etc.

Ball into 1-tablespoon balls, and refrigerate or freeze. The fats should be solid in order to prevent the cookie from overspreading during baking. GF dough and baked goods last much better in the freezer, but thaw the dough before baking.

Preheat the oven to 350⁰F. Line a baking sheet with parchment paper (avoid the silicon sheets if they are used for regular baking). Bake the cookies until they just begin to brown, around 7-8 minutes. Remove, and allow to rest for 5 minutes.

GF/DF Pecan Sticky Buns

Prepare the filling and topping before the dough.

Topping:

2 cups brown sugar
1 cup vegan butter
2 Tbsp. almond milk
2 tsp. vanilla
2 cups pecans

Spray or grease a 9"x13" pyrex generously (this will not work with parchment paper). Chop the pecans. Add brown sugar, vegan butter, almond milk, and vanilla to a saucepan. Heat on the stove over low, stirring until the brown sugar and butter have melted. Stir in pecans.

Pour into the 9"x13" pan and spread evenly being careful not to disturb the spray/grease. Set aside.

Filling:

1 cup vegan butter
1 ½ cup brown sugar
½ cup cinnamon (start with 4 T, and add more if desired)

Melt vegan butter. Mix brown sugar and cinnamon in a separate bowl from the butter. Set both aside.

Dough:

2 Tbsp. yeast
½ cup warm water

7 cups GF flour
1 cup cornstarch or arrowroot starch/flour
2 tsp. salt
3 cups almond milk
2 Tbsp. cider vinegar
4 Tbsp. oil
4 Tbsp. honey or agave nectar
6 eggs

Mix yeast in warm water and set aside for 5 minutes. 

Using a stand mixer, blend 6 cups of flour, starch of your choice, and salt using the regular paddle. Warm the milk, and add it and the oil, honey, and cider vinegar to the dry ingredients. Switch to the dough hook and mix. Beat eggs and add to yeast mixture. Add this to the bowl and mix. Add flour and continuing mixing until the dough pulls away from the bowl and the hook.

Roll out the dough into a rectangle. Spread with the melted vegan butter (filling instructions) and evenly spread the brown sugar cinnamon mixture to the edges. Starting at the short end, roll up the dough into a log. Using unflavored floss or a serrated knife cut 2" rolls off and place them in the 9"x13" pan.

Boil water and fill a 11"x17" pyrex. Place the 9"x13" pyrex in the hot water bath. Cover loosely with sprayed plastic wrap or damp towel and let rise for an hour+ in a warm place. Try not to jostle it. Refill with warm water as needed. 

When the rolls have risen, heat oven to 350°F. Cover loosely with foil tent to prevent over browning and bake for 40 minutes. Flip onto a sheet pan or serving dish. 

To save for later, wrap in foil and freeze after they have cooled. To reheat, place foil wrapped rolls in a pan to prevent the topping from leaking and heat in 350-400°F oven until warm.

Buffalo Chicken Pizza

Pizza crust

Grilled chicken, sliced and roughly chopped
onion, white or red, thinly
celery, sliced
Buffalo sauce
blue cheese (optional)
tomato sauce
shredded cheese (mozzarella, cheddar, dairy free)
hot sauce

Prepare pizza crust. A 10" cast iron pan works well. Preheat oven to 425. Spread with a layer of tomato sauce, and then shredded cheese. Layer the chicken, onion, and celery on top. Judiciously drizzle Buffalo sauce, and then top with Blue cheese and/or shredded cheese. Bake until the cheese is melted and the crust is beginning to brown. Remove from oven and serve with hot sauce and ranch dressing.