Monday, November 16, 2009

Devilish Dessert

My husband named this "Devilish Dessert" because he said the wicked stuff always overpowers his better judgement to have a second piece. :)
My Dad suggested "Heavenly Dessert", for pretty much the same reason.
This recipe makes a 9x13 pan.
1/2 cup butter or margarine, melted
3 cups gluten free graham cracker crumbs
1/4 cup sugar
Combine the crumbs, margarine and sugar together thoroughly. Place in a 9x13" pan and press down firmly and evenly. Bake at 350 degrees for 15 min. Cool.

4 cups warm milk or milk substitute (I use coconut milk - it gives a wonderful flavor - I take
one can of rich coconut milk and dilute with pure water to make the 4 cups)
1/4 tsp salt
1/2 cup sugar
1/4 cup cocoa (or equivalent in unsweetened chocolate)
1/2 cup + 3 Tbsp rice flour
2 eggs, room temperature, beaten
1 tsp pure vanilla
2 tsp butter or margarine, optional
Place flour, cocoa, sugar and salt in a sauce pan, whisking to mix. Slowly add the warm milk, whisking to prevent lumps. Stir over medium heat until thickened. Whisk in the beaten eggs and cook for about 1 min, stirring to prevent burning. Remove from heat and add vanilla and butter (if using). Pour over crust and place in fridge to cool.

Beat 1 cup of cream or whip topping and apply to cooled pudding. Cut into squares and serve.

Make vanilla pudding by removing the cocoa and decreasing the sugar if desired. Instead of whipping cream on top, you could add meringue - and you have a traditional "Flapper Pie".

You could make Banana Cream by making the vanilla pudding: first slice 2 or 3 bananas on the crust and pour the pudding over. Top with whipping cream.

Note: The chocolate recipe makes a semi-sweet chocolate - if you prefer a sweeter chocolate, increase the sugar to 3/4 cup. If you own a Vita-Mix blender, this recipe was developed from the one on page 108 of the recipe book that comes with the mixer. You can follow their directions for using the mixer to make the pudding.

Saturday, November 14, 2009


My family enjoys when I make a special brunch on Sundays. Waffles are the kid's favorite choice. These turn out light and crisp and are nice to store in the freezer to heat in the toaster as needed. (Yes, this is my husband's breakfast - I interrupted him to take a picture of his meal) :)


2 cups rice flour
1 cup tapioca starch
1/2 tsp xanthan gum
1/4 cup sugar
2 Tbsp baking powder
1 tsp salt
4 eggs
3 cups water
1/2 cup oil or melted butter

Sift dry ingredients together. Whisk eggs, water and oil or butter together and then stir it into the dry ingredients to make a smooth batter.
Pour 1/2 cup of batter into a hot waffle iron and cook until the waffle stops steaming and is lightly brown and crisp.
Serve hot or keep warm in the oven until ready to serve. If you are freezing them, let them cool on racks. Freeze on cookie sheets and when hard, place in bags.


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