Egg Custards

Ingredients.....per 1 cup of custard. Adjust accordingly.

2 eggs
1/2 cup raw milk/coconut milk
2 Tbs honey
1/2 tsp vanilla extract
fruit/nuts/spice

Place your ramekins into a cold water bath, place your fruit or nuts in the bottom of the dishes. Beat together the eggs, milk, honey and vanilla. Pour them evenly into the dishes. Sprinkle with any spice.

Bake at 300F for about 65 minutes or until set. I usually leave them in the water bath until it cools down enough for me to touch them (about an hour), then I dry off the dishes and stack them in the fridge. These last a week easily.

Our favorite is raspberries or blueberries sprinkled with nutmeg/cinnamon

Note: You can adjust this to family size custards...just bake longer.

Banana Fritters

Ingredients:

3 ripe bananas, mashed
1/2 cup cornmeal
1 egg, beaten
Pinch salt

Mix together and fry spoonfuls in coconut oil.

Optional: sprinkle w/powdered sugar or drizzle w/maple syrup

Halvah

My version

1 cup tahini
1/4 cup raw honey
1/4 cup wheat germ (GF Sub: sesame seeds)

1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp vanilla

Mix together well. Line a loaf pan with waxed or parchment paper. Press mixture into the bottom to make a nice even layer. Chill well for an hour or two. Turn out onto counter & cut into squares.

Chocolate Coconut Pudding Pops

Ingredients:
1 can coconut milk
2 Tbs arrowroot (or other GF thickener)
2 Tbs unsweetened cocoa powder (or carob
1/3 cup maple syrup
1 Tbs butter (or coconut oil)
1 Tsp Vanilla extract

Whisk to combine above in a saucepan
Heat until thickened
Turn off heat
Add butter and vanilla.
Pour into popsicle molds and chill thoroughly

My FAV Cheesecake recipe - Pear Caramel Cheesecake

Pear Tarte Tatin Cheesecake
Recipe courtesy Emeril Lagasse, 2003

4 tablespoons unsalted butter
1 3/4 cup granulated sugar (Sucanat)
2 tablespoons water
2 tablespoons plus 4 teaspoons Poire William liqueur, or kirsch, or brandy (I don't use this...just never have it on hand)

2 pounds firm, ripe pears (about 8 to 10 large), peeled and cored, quartered, and tossed in 1 tablespoon lemon juice

1 1/2 pounds cream cheese, softened
2 tablespoons flour (use GF blend or Pamela's Baking mix)
2 teaspoons grated lemon peel
4 large eggs
1/4 cup sour cream
Shortbread cookies, accompaniment (don't use)

Lightly grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom and slightly up the sides with parchment paper and lightly butter the parchment. Set aside.

Preheat the oven to 325 degrees F.

In a large, heavy skillet, melt the butter over medium-high heat. Add 3/4 cup of the sugar, the water, and 2 tablespoons of the liqueur and bring to a boil. Lower the heat and cook until the sugar melts and starts to caramelize. Remove the pan from the heat and add the pears, stirring to coat with the caramel. Return the pan to medium heat and cook, stirring occasionally, until the pears are tender, 8 to 10 minutes, depending upon the ripeness. Remove from the heat and remove the pears with a slotted spoon to a baking dish. Return the pan to medium heat and cook until reduced to a thick syrup. Remove from the heat and let cool. Arrange the pears across the bottom of the pan. Pour the syrup over the pears. Let cool while preparing the batter.

In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the remaining 1 cup sugar a few tablespoons at a time, and when well incorporated, add the flour, the lemon peel, and remaining 4 teaspoons of liqueur. Add the eggs and sour cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.

Pour the batter over the pears in the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 1 hour to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.

Remove the cake from the refrigerator and remove the outer ring. Place a cake platter on top of the cake and quickly invert so that the fruit is on top. Carefully peel away the parchment paper. To serve, cut the cheesecake with a thin, sharp knife dipped in hot water. Arrange the slices on dessert plates with 3 shortbread cookies each and serve.

Episode#: EM1G49
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.

My Breakfast - Easy Peasy Brown Rice Breakfast Pudding

This started out as a wonderful recipe from a GP friend :).....you know who you are........ of course I changed and added to make it work for my tastes. This is what I ended up with this morning. SOO yummy and Gluten FREE! I made a bunch. Madalynn loved it and asked for seconds. David took 2 bites and just wanted a bowl of raisins. This made enough for Madalynn & I to have a nice filling breakfast and I have a 1/2 qt leftover in the frig for dessert tonight.

Easy Peasy Brown Rice Breakfast Pudding

1 qt cooked brown rice (leftover soaked/cooked in chicken broth brown basmati)
4 C Raw Milk (local grass-fed)
1/2 cup Raw Honey
2tbs Pumpkin Pie Spice
2tbs Vanilla Extract
1/2 C Raisins
2tbs Arrowroot

Add everything to a sauce pan. Bring to a simmer on medium heat. Stir often for about 20 minutes or until thickened. Adding more arrowroot as needed to thicken. Remember it will thicken more as it cools. Remove from heat. Serve in bowls with a any/all of the optional toppings.

Optional toppings: Vanilla Yogurt, Sliced Almonds, Sunflower seeds, shredded unsweetened coconut flakes, diced apple