Pie, oh My!

By Rhonda Woods

By the time you read this blog, it will have been nine months since my sweet husband was totally healed by our Lord and Savior, Jesus Christ.  January 4 was the day everything in my life changed.  As I write this blog, I struggle every day to accept he is not coming back.  These are the days of “rain” as is the code for “I feel like I am falling apart”.  I have sorrowfully and shamefully questioned God, His plans and my decision to return to teaching so soon.   I guess this is a natural part of the grieving process. It is hard to see even a glimpse of light at the end of the tunnel, much less search for my purpose or happiness in my future.  My family, church family and friends are amazing support, but even they cannot fix the hole in my heart and the emptiness  I feel having lost my best friend soulmate of nearly 40 years.

Bent on my quest to update the house he built has, at times, taken its toll on my nerves and my OCD for cleaning any and all dust created.  My awesome contractor, Jonathan, who has become one of my sons, tolerates my constant cleaning.  The updating is beautiful and I know my sweet husband would be pleased with my decisions.  So, I ramble around this big house meant for a family of four or more with our two dogs, who look at me with questioning eyes as they miss him, too.

Anniversary Cruise and Desserts

So let me reflect on happier times when he enjoyed anything I cooked or baked!

Peanut Butter Pie

Peanut Butter Pie

The perfect husband to please with food, ladies, and you know that can be a challenge for both husbands and children.  He loved desserts, anything peanut butter, but sweets in general.  This time of the year, people are testing new recipes for church Homecomings and holiday gatherings.  With such an array of desserts to choose from on the bountiful tables, is just plain blasphemy in the south to put those little 6″ plates out when everyone one needs a full-sized one to “sample” a little bit of everything.   You know it is true, don’t deny it!  LOL.

Granny and her youngest great-granddaughter

My mother with her newest great grandchild named for my husband

So, I thought I would share a few pie recipes, especially the ones my sweet husband enjoyed the most; Peanut Butter Pie, Coconut Custard Pie (a prize winning one), No Milk Chocolate Pie (from a church cookbook a missionary contributed and my Mom’s favorite), Sweet Potato Pie (my adaption from a recipe in a cookbook my daughter gave me called “Sweetie Pies”), Pumpkin Cheese Pie and Lemon Cheese Pie (a favorite of my dear friend, Mrs. Betty).  I hope you will enjoy these recipes and will add them to your list of favorites, too.

 

May God bless you and your family, as He continues to bless ours,

Chef Woods

RECIPES

Coconut Custard Pie

Coconut Custard Pie

Peanut Butter Pie

Coconut Custard Pie

No Milk Chocolate Pie

Sweet Potato Pies

Pumpkin Cheese Pie or Tarts

Lemon Cheese Pie or Tarts

Pie Crust

Graham Cracker Crust

 

 

Two Gluten Free Desserts to Please Everyone

By Rachel Sircy

Last month I wrote about how I like to do gluten free meatloaf freezer meals. This time I thought that it would be good to write about a scenario that many gluten free people are familiar with: what to make for dessert when you have people coming to dinner.

So, imagine that you have invited guests for dinner and you really don’t have the time or inclination to cook a big complicated dinner. Of course, you still want to lay out a good spread, but what do you do? Remember, you have your gluten free mini-meatloaves that are in your freezer, just waiting to be defrosted and cooked. These are the mini-meatloaves that I made in that post last month and all I did to them this time was put the freezer bag that they’re in in the sink to defrost for a few hours. These meatloaves hadn’t been in the freezer a terribly long time and since they’re so small, they defrosted quickly. To cook them, just place them in a muffin pan (the muffin tins work like tiny loaf pans to insulate the meatloaf). Or, you can do like I do and arrange them like little meat cookies on a foil-lined cookie sheet. Really, I’ve tried both ways and arranging them on a sheet pan seems to leave them just as moist as the muffin pan, and it’s less mess to clean up later. I top them with a mixture of ketchup, honey and Worcestershire sauce (if you have the Simply…Gluten Free Quickmeals cookbook by Carol Kicinski. They take about 30 minutes to bake.

For sides, you can opt for a salad or green peas. The thing about frozen green peas is that they’re nutritious, delicious, and basically, I put them in a saucepan with enough water to cover and I boil them for only a minute or two until they are heated through. I then strain them and add a pinch of salt or maybe some butter or sometimes nothing at all.

The real bugbear of having a dinner party if you’re gluten free is finding a dessert that suits everyone. If you have to be gluten free, you know what an absolute bummer it is to watch everyone else at a party eating a really fabulous dessert and then being apologetically offered a consolation prize like a packet of Sixlets or something. I know that some people actually like Sixlets, but really? When other people are eating cake? Come on!

Don’t do this to yourself at your own get-together. If you’re going to spend time and energy on one thing at your own party, make it dessert. And, for those of us who really don’t like to spend a whole lot of time and energy and who just don’t have a whole lot of money to spend, here are two crowd-pleasers that are super cheap to make and not that difficult. All of the ingredients you would need to make these desserts are things that you probably already have in your pantry: peanut butter, cocoa powder, eggs, milk, cornstarch, etc. There are no fancy or expensive ingredients that you need to buy, which makes them perfect for those of us who are gluten free and on a tight budget.

  1. Flourless Peanut Butter Cookies:

Okay, so after writing that post about allergy bullying, I do want to point out that those of us with a gluten intolerance should be especially mindful of anyone with a food allergy or intolerance. I mean, we know how it feels, so we should go out of our way to make sure our guests are safe and comfortable. Don’t serve this if you’re not sure if anyone you’ve invited over has an allergy. Alternately, you could try to make this recipe with soy butter or sunflower seed butter instead of peanut butter. I have not tried either of those options, but I assume they would work as long as they’re the same consistency as the peanut butter.

All that being said, I’ve never met anyone who didn’t like these cookies.

This recipe is one I’ve shared before. I think that years ago I got it off of the Gluten Free Girl website, but my mom said that this was the first cookie she ever made in Home Ec class in seventh grade. So, you probably have this recipe somewhere in your recipe catalog at home or you’ve made it before:

Pic 3

1 Cup Peanut Butter (or allergy free alternative)

1 Cup Granulated Sugar

1 tsp Baking Powder

1 Egg

Pre-heat oven to 350 degrees. Cream together the peanut butter and the sugar with an electric hand mixer. Beat in the baking powder, thoroughly. Beat in the egg. Roll the dough into balls using a teaspoon to measure (these cookies are better when they’re small). Roll in more granulated sugar (optional) and place on a cookie sheet about two inches apart. Press down on each cookie with the tines of a fork to make a crisscross pattern.

Bake for 10 minutes and remove cookie sheets from oven. Let cookies rest on baking sheets for 5 minutes, then move to a plate or cooling rack. Try not to eat every single one.

  1. Homemade (Chocolate) Pudding:

Homemade pudding is an easily adaptable recipe that you can really wow people with. I think that – at least among the people I know who are my age – homemade pudding means that you opened the box of pudding mix yourself and added the cold milk. But pudding made from scratch is one of the best things you’ll ever eat. Two summers ago, my mom took some old bananas that she thought she should use or trash and made some banana pudding that was so good we ate it all straight out of the saucepan before it even had a chance to cool.

Pudding is also a pretty allergy friendly dessert and it lends itself to the idea of a bar.  You can easily set up a pudding bar by laying out crushed gluten free cookies, whipped cream, chocolate chips, etc. And the homemade stuff tends to be so rich that a little goes a long way.

My favorite recipe for Chocolate Pudding is Tyler Florence’s. This is me making it here:

You can find the chocolate pudding recipe on the Food Network Website here: https://www.foodnetwork.com/recipes/tyler-florence/chocolate-pudding-recipe-1947756

 

Halloween Pumpkin Cheesecake Pie

By: Brady Evans

There are not many things I miss about living in suburbia.  Yes, farm life is definitely for me.  However, we were pretty disappointed last year on our first Halloween on the farm.  We didn’t get any trick-or-treaters! Not even one. That’s definitely one thing I miss about city living: celebrating the wackiest ‘holiday’ of the year.

Just because we don’t have strangers knocking at our door asking for food, doesn’t mean we can’t celebrate with the best of them. Halloween definitely has the most potential for making awesome treats that go along with a theme.

One example: this spider-web-themed pumpkin cheesecake pie. Not only is it festive, but its flavor combination is out of this world (and slightly reminiscent of those muffins at Starbucks)! Now, I’m not a pro baker, so if I can make it, so can you! Just do yourself a favor and top the pie with a plastic spider, to really go the extra mile!

Halloween Pumpkin Cheesecake Pie (adapted and inspired from these recipes)

Ingredients:

For the pumpkin filling:

  • 1 15-oz can packed pumpkin puree
  • ½ cup evaporated milk
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 3 eggs

For the cheesecake:

  • 8 oz. cream cheese
  • 1 egg
  • 1 tsp vanilla
  • ½ cup white sugar
  • 1 9-inch chocolate cookie crust

To make the pumpkin filling: Beat eggs with sugar.  Add spices, pureed pumpkin, and evaporated milk.  Whisk to combine.

To make the cheesecake filling: Beat cream cheese until softened.  Add sugar and incorporate beaten egg.  Add vanilla.  Whisk until smooth.

To assemble pie: Pour pumpkin filling into cookie crust.  Pour cheesecake filling into a zip top bag and snip off end.  To make spider web design, lightly pipe concentric circles of cheesecake into the pumpkin filling.  Using a clean knife, drag the blade of a knife from the outside of the pie towards the center, wiping the knife between drags. Bake in a 300 degree oven for 60 minutes.