Archive for November, 2008
My mother has always made a Kahlua chocolate chip pecan pie, and I loved it. This year I wanted to make it without the Kahlua, and I ended up with a wonderfully rich, but not overly rich, dessert that I thought was perfect. It’s also wonderful leftover, if you can hide a few slivers!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, fish free, and shellfish free recipe. You could make this corn-free by using golden syrup in place of the corn syrup, but the eggs and nuts are integral to the dish.
- 3 eggs
- 1 1/2 cups white sugar
- 1/2 cup gluten-free flour or starch
- 6 TB dairy-free margarine, melted
- 1/2 cup dark corn syrup
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup semisweet chocolate chips (I love the little Enjoy Life Chocolate Chips!)
- 1 1/2 cups chopped pecans
- 12 intact pecan halves, as garnish
- 1 pie crust shell – 1/6th of my Perfect GF Pie Crust recipe, or you could use a The Gluten-Free Pantry pie crust mix.
Preheat oven to 350 degrees F. Grease a 9″ deep dish pie tin, and arrange pie crust. Remember to roll out the pie crust between 2 pieces of plastic wrap – it works beautifully!
Whisk eggs until fluffy in a large bowl, then begin adding the other ingredients. Beat in sugar, flour, margarine, salt, vanilla, and corn syrup. Mix well, then stir in the chopped pecans.
Sprinkle 1 cup of chocolate chips on the bottom of the pie crust, then pour the pecan pie filling into the pie crust.
Decorate the top of the pie with the intact pecans.
Bake for 45-60 minutes until the pie is golden brown and set (not all jiggly). Let cool on a cooling rack. Serve small pieces so people can have seconds and not feel as guilty!
We might have dietary restrictions with allergies and celiac disease, but we don’t let that stop us from eating well!
- Ginger Butternut Squash Soup
- Candied Yams
- Cranberry sauce
- Mashed Potatoes
- Roasted Brussels Sprouts
- oh, and Turkey!
I hope all of you have had wonderful feasts that show how much yummmm you can get with food allergies!
This is a mix of a pie, a cake, and a cobbler. It’s an incredibly easy way to get the flavor of a peach pie without a lot of effort! My grandmother makes this a lot, and everyone loves it. I tweaked it a bit, and changed it for our allergies, but it’s still incredibly easy – how often can you say an allergy-friendly dessert is easy?
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and vegan/vegetarian recipe.
- 1 stick dairy-free margarine (such as Fleishmann’s unsalted)
- 1/2 cup milk substitute (soy milk, rice milk, etc)
- 1 cup gf flour or flour mix
- 2/3 cup sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 large can or 1 quart (4 cups) canned sliced peaches with juice or syrup
Preheat oven to 350 or 375 – this recipe is very flexible with temperature, so bake it at the temperature your dinner requires.
Melt margarine in an 8×8 or 8×11 or similar casserole. In a separate bowl, mix together sugar, flour, baking powder, salt, cinnamon, nutmeg, and milk. Pour that mixture into the middle of melted margarine, do not stir.
Pour peaches and juice into the center of all. Do not stir. Bake uncovered for 45 min, and let cool for a bit. It will be a bit jelly-ish, not firm like a cake.
This serves 6, allegedly, but don’t count on leftovers if there arefewer than six people at home!