Wednesday, November 23, 2011

Easy Lemon Meringue Pie



Thanksgiving.

Just the word makes you want take a big breath and brace yourself for the chaos that always comes before the holiday. This is the holiday that is all about food. For some that can be either really satisfying or vastly disappointing. Hopefully, with the help of our recipes on our blog and website (eatingglutenfree.com), we have made the holiday easier and more enjoyable for you.

And to add to those recipes, I just made the easiest lemon meringue pie ever! It was seriously, amazing. If you have time, give it a try and let me know what you think!

Happy Thanksgiving!!!

Eating Gluten Free,LLC



Easy Lemon Meringue Pie

Lemon Filling

1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
6 large egg yolks
1 1/2 cups water
1/2 cup lemon juice
2 tablespoons unsalted butter

Meringue Topping

1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract

Directions:

Bake pie crust

Lemon Filling: Whisk sugar, cornstarch, and salt together in a large saucepan.

Add egg yolks, then gradually whisk in 1 1/2 cups water. Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened. Remove from heat, add lemon juice and then the butter. Pour into baked pie crust.

Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
Bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened.

Preheat oven to 325.
In a large mixing bowl, mix cream of tartar and sugar together.

In mixing bowl whip egg whites until frothy. Add vanilla.
Add sugar mixture 1 Tbsp. at a time. Slowly at cornstarch mixture, 1 tbsp at a time. Whip until stiff peaks form.

Distribute meringue evenly over the top, starting with the edges, and then the middle. As you top the pie lift up the back of the spoon and create peaks in the meringue.
Bake about 20 minutes or until the meringue is golden brown.

Cool completely before serving.

Thursday, November 10, 2011

Cherry Cheesecake

I am so amazing!!!


My husband love cherry cheesecake, with oreo crust, so . . since it's his birthday soon, he gets one. It looked so pretty I just had to share. Try this recipe!!!
Happy Cooking!

Cheesecake

Filling:
3 8 oz. pkg. cream cheese,softened
1 cup sugar
4 eggs, separated
1 tsp vanilla extract


Topping:
1 1/4 sour cream
3 Tbsp. sugar
1 tsp vanilla

Choose and prepare a GF crust. (We recommend using the chocolate oreo cookies as a crust. Make it as directed, but instead of cutting it into circles, press it into a pie pan and bake at 375 for 10 minutes.)

In a large mixing bowl cream the cream cheese, sugar, egg yolks, and vanilla.

Beat egg whites in a separate bowl until stiff. Fold egg whites into cheese mixture and pour into crust. Bake 40 minutes at 375. Cool slightly.

Mix together and pour over slightly cooled cheesecake. Bake for 10 more minutes at 375. Refrigerate for several hours. When completely cooled, top with strawberry jam or cherry pie filling

Thumbprint Cookies

These are one of my most favorite cookies. I always try to keep some frozen dough in the freezer for whenever I get the craving. – Kirsti
Thumbprint Cookies
1 (8 oz) pkg. cream cheese
¾ c. butter*, softened
1 c. sugar
2 tsp. vanilla
2 ¼ c. EGF All-Purpose Flour Mix ¾ tsp. xanthan gum
½ tsp. baking soda
1 c. finely chopped pecans
Raspberry or Strawberry jam

In a large bowl, beat cream cheese and butter on medium speed until well blended. Add sugar and beat until light and fluffy. Blend in vanilla.

Gradually add the flour, xanthan gum, and baking soda. Mix well. Refrigerate at least 30 minutes. (This makes the dough easier to work with).

Preheat oven to 350°.

Roll dough into 1” balls. Place 2” apart on an ungreased cookie sheet. Indent centers with your thumb.

Bake for 10 minutes, then remove from oven. Fill each cookie with ½–1 teaspoon of jam. Bake 10 more minutes or until golden brown. Remove from oven and cool completely on the pan.

Variations:
Instead of using jam, try Hershey kisses, caramel, or peanut butter. You could also use the cookie dough as a base for turtle cookies (caramel, pecans, and chocolate drizzled on top), or as a base for a cream pie.

* Don’t substitute margarine in this recipe. The cookies will not turn out as good.

Friday, November 4, 2011

Bagels



These are really good with vegetable garden cream cheese or plain cream cheese and jam. The trick is to not let them rise at all and to make sure that you add more water as it boils down; otherwise they taste like baking soda. This dough also works amazingly well for calzones or bagel pizzas. Yum!

Bagels

4 ½ c. EGF All-Purpose Flour
1 Tbs. sugar
2 tsp. salt
¾ tsp. xanthan gum
1 ½ tsp. yeast
1 ½ c. warm water 1 tsp. rice vinegar
¾ c. Best Foods mayonnaise

10 c. boiling water
½ c. baking soda
2 large egg yolks, beaten

Preheat oven to 425°.

In a large mixing bowl, combine flour, sugar, salt, and xanthan gum; mix well. Add yeast to the top of the dry ingredients, but don’t mix in.

Pour warm water on top of the yeast and let it sit for 30 seconds. Mix on low speed until blended. Add vinegar and mayonnaise. Beat for 2–3 minutes on high speed.

Roll dough into snake-like forms, connecting the ends to form a thick bagel-shaped circle.

In a large pan, boil water and baking soda. Immediately place shaped dough in boiling water for 30 seconds, then remove it and place it on a greased cookie sheet. Brush with beaten egg yolk.

Place bagels in preheated oven and bake for 12 minutes. Store in a Ziploc bag in your fridge or freezer. Reheat individually in the microwave for 20 seconds.

Variations: Add ½ c. blueberries or ¼ c. ground sundried tomatoes to the dough before baking, or try sprinkling cinnamon and sugar on the bagels once they are baked, or topping them with grated cheese.

Happy Cooking!