Showing posts with label gluten-free. Show all posts
Showing posts with label gluten-free. Show all posts

Wednesday, May 24, 2017

Lemon Blueberry Pie #recipe from author @DarylWoodGerber



From Daryl aka Avery:

This pie can't compare beauty-wise to the gorgeous pie our guest Kim Davis shared on Sunday. That was truly exceptional. All her baking is beautiful, as are her photos. But the flavor of this pie is fabulous, so "get over" my imperfect crust LOL and enjoy the flavor!

Memorial Day: I don't know about you, but on Memorial Day (which is coming up in a few days), I like to enjoy traditional fare with family and/or friends. Hot dogs and hamburgers, corn on the cob, chips and dip, fruit salad!  I like the same foods for the Fourth of July—food that makes me think All American.  After cherry pie and apple pie, the pie that makes me think American is lemon pie. 

Lemon pie also makes me think of my mother. She liked all things lemon—frozen lemon pie, lemon chiffon pie, lemon cupcakes, lemon bars, margaritas. (Okay, those are made with lime!) My mother was a hoot. She loved to throw parties. She loved having her friends around her. She loved her family. She loved to work and play golf and read. I look back now and think, wow, I had no idea I was so much like my mother. 

Memories...

Which brings me back to Memorial Day. May we honor those who have fallen!

From Wikipedia: (some of which I knew, but some of which I didn't know. How about you?)

Memorial Day is a federal holiday in the US for remembering those who died while serving in the country's armed forces. (Knew that.) The holiday, which is currently observed every year on the last  Monday of May, originated as Decoration Day after the American Civil War, 1868, established as a time to decorate the graves of the Union war dead with flowers. (Did not know that.)  By the 20th century, competing Union and Confederate traditions (which were celebrated on different days) merged, and Memorial Day eventually extended to honor ALL Americans who died while in the military service.

Thank you to all those who served or are serving! I love our country. We are blessed.

Lemon Blueberry Custard Pie

1 unbaked pie crust (I made mine gluten-free)

Filling:
1 tablespoon butter, softened
2/3 cup sugar
2 tablespoons flour (I used gluten-free sweet rice flour)
3 tablespoons lemon juice (about 1 ½ lemons)
1 tablespoon lemon zest (about 1 full lemon)
2 egg yolks
1 cup milk
2 egg whites
1 ¾ cup fresh blueberries


Preheat oven to 350 degrees F (175 degrees C.)

In a large bowl, cream butter and sugar. Add flour (*or gluten-free flour if necessary), lemon juice and lemon zest. 

Beat in the egg yolks, then add the milk and mix until incorporated.

In another mixing bowl, beat the egg whites until stiff peaks form. This takes about 3-4 minutes. 


Gently fold the egg whites into the lemon mixture. Pour the filling into the pie crust.

Scatter blueberries evenly over the top. You might want to push a few down. The pie will be full!

Bake in the preheated oven for approximately 45- 50 minutes or until the filling is set.

TIP: Cover the pie with foil after 30 minutes to avoid too much browning!!!

* Remove pie from oven and allow to cool slightly before serving. May be served room temperature if you want to make the pie earlier in the day.












Savor the mystery!

*
Friend Daryl and Avery on Facebook
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Plus check out my website.



A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.











GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
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FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
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GIRL ON THE RUN
a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
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DAY OF SECRETS

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
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Wednesday, March 8, 2017

Apple Blueberry Coffee Cake + book #giveaway from author @DarylWoodGerber




I'm offering a book #giveaway below just because... Because you guys are so sweet! See details below...

So I think many of you know I adore coffee cake. I really like a sweet in the morning when I'm writing. Right around 10:30, my internal clock seems to go off, and I have a craving. I think there's something about sugar that gives me a boost. Yes, I know we shouldn't eat that much sugar, but my body seems to do fine with it. So far. Lucky me! 

Anyway, a few weeks ago, I wanted to make something that would use what was in my refrigerator: apples and blueberries. I just had too many of both in my fruit drawer and wondered how they might go together. I'd already frozen blueberries from the week before, so I had plenty of those on hand for the future. 

Honestly, I couldn't figure anything out in my feeble brain, so I went searching on the Internet and found what looked like a delicious recipe on a food blog.  That must be how many of our fans have found us, right? Searching for something and LANDING on MLK?

Well, on A Latte Food, I found this recipe. The one on the site uses regular flour. It's not gluten-free, and since, alas, I must eat gluten-free, I always need to tweak. By the way, the photos on this blog are beautiful. I learned a lot about setting up a shot from the writer. Kudos! So, all in all, it was a great learning experience.

I've now made this coffee cake three times since I first discovered the recipe.  Yes, in less than a month. Each time...so delicious! I now have my go-to coffee cake. How cool is that?

By the way, I found it interesting that the sugar went in with the dry ingredients. Usually sugar goes with the wet. It certainly didn't make a difference, which just goes to show why "dump" cakes work!  (Most of them, anyway.) I know, I know - chemistry matters, but isn't it interesting?


APPLE BLUEBERRY COFFEE CAKE 
Gluten-free version
Serves 6-8

Cake:
1 1/2 cups gluten-free flour (1 cup sweet rice flour, 3/8 cup tapioca flour, 2 tablespoons whey flour)
1/2 teaspoon xanthan gum
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 tablespoon lemon zest
1/4 cup oil
1 egg
1 teaspoon vanilla extract
1/2 cup milk          
3/4 cup chopped apples (peeled) (whatever you have on hand is fine, however the firmer the better)
1/2 cup blueberries

Topping:
1/2 cup brown sugar
2 tablespoons gluten-free flour
2 teaspoons cinnamon
2 tablespoons melted butter
           
Icing Drizzle:
3/4 cup powdered sugar
1 tablespoon milk

Preheat oven to 375 degrees and either grease or line a 9" circular cake pan or an 8x8 square baking pan with parchment paper. (First time, I used a circular cake pan and it was hard to get it out. On my second try, I used a 9” inch spring-form pan. Loved it. On my third try, I used a square baking pan and that came out easily, too. On all, I used parchment paper!)

In a small bowl, mix together gluten-free flour, xanthan gum, sugar, baking powder, salt, cinnamon, allspice, and lemon zest.



In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, and milk.


Add the dry ingredients to the egg mixture.  Do not over mix.

Once combined, fold in chopped apples and blueberries. Pour into your pan and set aside.



In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan.  



Bake for 25 minutes or until your cake tester comes out clean.


While the cake is cooling, make the icing by stirring together the powdered sugar and milk. Drizzle over the top of the coffee cake.


Serve warm, or cool. Enjoy!

Really yummy. Mine had a darker interior than the one on the food website.

The lemon zest really makes it shine!!!



Made another time without icing. Delicious and not as sweet!
GIVEAWAY
I'm offering a book giveaway today -- any one of my cozy mysteries or an e-book of my suspense -- to one commenter. Simply tell me what your favorite breakfast treat is. Remember to include your email (cryptically, if necessary) so I can contact you if you win! Thanks for being fans. We at MLK love you!

PS Are you signed up for my newsletter? I've got some important news coming out in the next couple of weeks. Don't miss out! Sign up here

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.


GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.




FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.




GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order