Strawberry Pavlova

Pavlova Mmmm

I think this is the ultimate Canada Day dessert with it’s red and white colour scheme and local berries at their peak! You can make individual or family size meringues and they are so portable for picnics or potlucks or camping. Put them together when you are ready to serve! Use a handy can of whipped cream if you are not at home.

This morning I was able to spend time at our local berry patch, Morrison’s Berries, http://ontariofarmfresh.com/member-pages/morrison-berries-country-market/ listening to the birds and enjoying the summer holiday while picking a basket of strawberries. I seldom pick more than 6 quarts of berries at a time. That way I have an excuse to go again and again and it does not become a chore. To make our pavlova even more of a Canadian treat we harvested our first Saskatoon berries from bushes in our gardens. They are really abundant this year and taste like a cross between a currant and a blueberry and I think they will mix in nicely with the strawberries on top!

Meringues BakedSaskatoon Berry Bush

Pavlova– Click here for pdf version of recipe

Meringue:
3 egg whites, preferably room temperature
1/4 tsp cream of tartar
3/4 cup white sugar
1/2 tsp vanilla extract

Custard: This recipe makes enough for 2 batches of meringue or a Strawberry C  ream Pie
1/2 cup white sugar
3 Tbsp corn starch
1/4 tsp salt, or less
2 cups milk
3 egg yolks
2 Tbsp butter or margarine
1/2 tsp vanilla extract

Topping:

Strawberries as desired, about 1 1/2 quarts washed and hulled
Sweetened whipped cream Meringue:

Whip egg whites and cream of tartar in a clean bowl with clean beaters until soft peaks form.
Gradually beat in sugar until stiff peaks form then stir in vanilla.
Spread all of meringue in a circle on parchment*lined baking sheet using a spoon to smooth and indent the centre slightly. I have also made individual meringues using a muffin scoop. This will make about 7- 8 individual forms.
Bake at 250°F for 45 -60 minutes until dry and firm. If you are not certain if it is quite done you may shut the oven off and leave it in until it cools
Custard:

Mix sugar, corn starch and salt until corn starch is evenly distributed to prevent lumps. Whisk in milk and microwave on high for 6 – 9 minutes, stopping to stir every 3 minutes When mixture has come to a boil and started to thicken add egg yolks putting a bit of the
hot mix into the yolks first to temper them.
Return to microwave and bring back to a boil, about 2 minutes.
Remove and add butter and vanilla, stirring until smooth.
Place a piece of waxed paper or plastic wrap on top to keep from forming a skin and let cool.Cover baked meringue with cooled custard and berries. Top with a little sweetened whipped cream.

Anne’s Favourites Serves about 6

* You may use foil instead but lightly grease it before spreading meringue.

Butter Tarts and Blossoms

GF PastryButter Tarts GF

Once a year I make tarts for the Horticultural Society Soup and Sandwich lunch and make enough extra for Cliff’s Plumbing and home. This year it worked out particularly well because I thought I need to update the butter tart photo on my blog to a gluten-free version and this gave me the opportunity. I recall counting butter tarts as one of the blessings that was naturally gluten-free when I first began my diet. I do not indulge often but it is good to know I can still add them to a special picnic or camping trip when I want to and they are just as decadently delicious as always!

At first I made the “gluten-free” pastry but now I just make my regular pastry with gluten-free all purpose flour and by using plastic wrap to roll it I am able to manage quite nicely. Thanks to Jenn Croft in Owen Sound for the idea to do that! If you do not have your own favourite pastry recipe you may try this one. GF Pastry – Click for pdf copy of recipe

Butter Tarts – Click here for pdf version of recipe

GF Pastry for 30 tart shells
2 cups brown sugar, packed
1/2 tsp salt
1/2 cup melted butter*
1/2 cup corn syrup
3 – 4 eggs, depending on their size, I usually use 4
raisins, walnuts or coconut to taste

  • Mix brown sugar, salt, melted butter and corn syrup.
  • Whisk eggs then stir into brown sugar mixture being careful not to beat. If you get too much air in the mixture some of the tarts may seem hollow when baked. 
  • Place raisins, nuts, coconut or a mixture of these in the tart shells then cover with butter tart filling to 3/4 full with a 7/8 oz scoop if you have one.
  • Bake at 400°F for the first 10 minutes then reduce heat to 350°F and continue baking 
  • for another 15 – 20 minutes or until filling is set. 
  • If you like your tarts runny you may take them out a little early or reduce the number of eggs to 3.
  • Makes 27 – 30 large tarts

*I would not substitute margarine here.
Anne’s Favourites

Rhubarb Coffee Cake – Spring’s Gift

Rhubarb Coffee Cake

Rhubarb Coffee Cake – photo by Nicholas Mann

Rhubarb – Spring’s Gift to Us

If you live in Southwestern Ontario look in your garden and you will see another of spring’s gifts – rhubarb. It is ready to cut….. and….. my favourite Rhubarb Coffee Cake works equally well with gluten-free all purpose flour! Thank you, again, Jayne for sharing this recipe with me. I am still looking and working on a muffin to take the place of my old reliable wheat version so if you have one that works I would love to try it out myself. The photo above is the version made with wheat flour and if you are able to use this just substitute 1 cup of whole wheat and 1 cup of all purpose flour for the GF flour and omit the xanthan gum. I used this photo because I could not do as nice a job as Nick did when he did the pictures for the cookbook and the cake does not look significantly different made with GF flour.

Already my husband, Cliff, is asking for rhubarb pie and luckily we can do that without wheat too. I just have to decide which one to make, strawberry rhubarb or rhubarb custard? If the weather turns us back indoors I will post a photo and recipe next week! Let me know if you have a preference for one of the pies.

Rhubarb Coffee Cake GF – Click here for pdf of recipe

Rhubarb Coffee Cake

Cake:

1/2 cup margarine

1 1/4 cups white sugar

2 eggs

1/3 cup applesauce, 113 g apple snack pack works

2/3 cup yogurt

1 tsp vanilla extract

2 cups GF all purpose flour

1 tsp xanthan gum

1 tsp baking soda

2 cups rhubarb, chopped

Topping:

1/2 cup brown sugar, packed

1 Tbsp rice or GF all purpose flour

1 1/4 tsp cinnamon

1 Tbsp margarine

1/4 cup pecans or walnuts, chopped (optional)

Beat margarine and sugar until light then add eggs one at a time.

Stir in applesauce, yogurt and vanilla until smooth.

Sift together flour, xanthan gum and baking soda and stir into batter until combined.

Add rhubarb and beat a minute or two.

Pour into a greased 9 x 13 inch pan.

Combine brown sugar, flour, cinnamon and margarine with a pastry blender or your

clean hands.

Add nuts if desired and sprinkle over unbaked cake batter.

Bake at 350°F for 50 minutes until cake springs back when lightly touched, a tester comes

out clean and cake is pulling away from the sides of the pan.

Anne’s Favourites

 

Anne’s Favourites

Gingerbread Pumpkin Cake with Caramel Lemon Sauce

Gingerbread Pumpkin Cake –
Gingerbread Cake

I was thinking I would have to wait until next fall to post the recipe for this delicious cake because it just has more appeal when it is cold and blustery outside but this week fooled me! Thoughts of trifle and spring were quickly replaced with Gingerbread and Stew on Monday morning but you will not regret trying this cake to celebrate the winter’s last blast (is that too hopeful?)!

A common problem with gluten-free baking is not having enough structure to support your creations so they compact as they cool. I found switching to the 9 x 13 pan let the cake bake evenly and I also tried the addition of a small amount of cocoa because for whatever reason chocolate cake is much more successful. With those amendments the cake was a success.

Even the less successful attempts with this cake were sought after when they were topped with the amazing caramel lemon sauce! Once you try the sauce you will want to think of other places it can be used. For sure use the leftover sauce with some bananas and ice cream!

The cake this was developed from a recipe that appeared in the December 2011 Canadian Living magazine made with wheat flour.
Caramel Lemon Sauce
1 1/2 cups dark brown sugar, packed
3/4 cup canola oil
1/4 cup sour cream or yogurt
1/3 cup molasses, fancy
3 eggs
2 cups pumpkin puree
2 1/2 Tbsp fresh ginger, grated
1 tsp vanilla
2 1/2 cups GF all purpose flour
1/4 cup cocoa powder
1 1/2 tsp xanthan gum
2 tsp GF baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
Caramel Sauce:
2/3 cup white sugar
1/2 cup butter
2 tsp lemon juice
1/2 cup whipping cream
Beat brown sugar, oil, sour cream, molasses and eggs 2 minutes..
Stir in pumpkin, fresh ginger and vanilla until combined.
Sift flour,cocoa, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, nutmeg
and cloves. into pumpkin mixture.
Mix until combined then scrape sides of bowl and beat for another 3 minutes.
Pour into a greased 9 x 13 inch pan and bake at 350°F for 50 – 60 minutes until cake is
pulling away from the sides of the pan and internal temperature has reached 200°.
For sauce: Melt butter with sugar and lemon juice over medium heat stirring until sugar is
dissolved and mixture begins to simmer.
Reduce heat slightly and continue to cook without stirring until amber coloured, about 5
minutes
Carefully stir in cream taking care that steam does not burn you. then continue to simmer
until thick, about 2 minutes. This sauce will keep 2 weeks in the refrigerator.

Hot Cross Buns – Gluten-free Easter Delight

Toasted Day Old Hot Cross BunsThese are the ones I tried today (March 9, 2013) with the 1/4 cup applesauce added. I like the extra moisture and taste :)
These are the ones I tried today (March 9, 2013) with the 1/4 cup applesauce added. I like the extra moisture and taste :)<br

Hot Cross Buns – GF< Click here for pdf version of GF Recipe
Marion’s Hot Cross Buns (Wheat)< Click here for the Original Recipe with Wheat

I’m about 4 blogs behind getting posted but I had to bump these Hot Cross Buns to the top because they were so good and last year I thought I would never get another toasted, fruity Hot Cross Bun the way I like to make them with wheat (There is a great recipe for the wheat version in Anne’s Favourites pg 96 and I will attach the pdf). Once I got the hamburger bun (a future blog) recipe developed a lightbulb went on and I just knew they would adapt to this Easter treat! I wish I would have thought about the Maple Syrup as the glaze before writing Anne's Favourites because it worked perfectly

The English muffin rings are available at The Kitchen Cupboard and Icebox http://www.kitchencupboardandicebox.com in Listowel at a really reasonable price. I bought 3 packages so I have 12. They are great for gluten-free baking, giving you an easy form to spread the dough into and edges to bake which really helps structurally and that is what you are missing without gluten. I use them to make sandwich/hamburger buns also.

I can't wait to make these again on the week-end and will try adding ¼ cup of applesauce to the dough and see how I like that. If you try these please let me know how they turn out for you.

Hot Cross Buns – Gluten-free
3/4 cup milk, scalded
1/4 cup melted margarine
1/2 cup water
3 Tbsp honey
2 cups GF AP flour
1/4 cup sweet rice flour
1/4 cup potato starch
1/2 cup tapioca starch
1/4 cup whey powder
1/2 tsp salt
1 Tbsp xanthan gum
1 1/2 tsp cinnamon
1 tsp nutmeg
1 Tbsp instant yeast
2 eggs
1 tsp cider vinegar
1 tsp vanilla
1/2 cup raisins, I like to use some golden
1/4 cup mixed peel
1/4 cup candied cherries
maple syrup to brush tops
Scald milk and let cool with margarine, water and honey while measuring remaining
ingredients
Sift together GF all purpose and sweet rice flour, tapioca and potato starch, whey powder,
salt, xanthan gum, cinnamon and nutmeg.
Add yeast, eggs, cider vinegar and vanilla to lukewarm liquid ingredients.
Pour in sifted dry ingredients and mix on low until combined. Scrape bowl and mix on
medium speed for 4 minutes.
During last minute of mixing add raisins, peel and cherries and combine thoroughly.
Scoop into 11 or 12 English muffin rings and spread as evenly as you can sealing to the
edges. Let rise uncovered for about an hour until it reaches the top of the pan
Bake at 350 degrees for about 35 minutes until nicely browned and internal temperature
is at least 200 degrees F. Brush immediately with maple syrup if glaze is desired.
You may pipe the cross on with some butter icing if you like.

My Royal Birthday Cake

Queen Elizabeth Cake

Queen Elizabeth Cake – page 205, Anne’s Favourites

The year I published the cookbook my husband made the “Queen Elizabeth Cake” as another test on the final copy and because I requested it for my birthday. It was perfect and I loved it and looked forward to many more. I thought now that he had the idea and the an easy to follow recipe it could become an annual event. Sadly, the Celiac situation gave him the excuse he needed to leave cake making behind. I did not give up so easily and decided I would still have a Queen Elizabeth Cake for my birthday. It was a few days late and I had to make it myself but it was absolutely delicious!

Queen Elizabeth Cake Gluten-free – Click here for printable copy.                       See recipe below

Queen Elizabeth Cake – gluten-free adaptation from Anne’s Favourites Pg 205

  • 1 cup dates, chopped
  • 1 tsp baking soda
  • 1 cup boiling water
  • 1/4 cup butter or margarine
  • 1 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cup all purpose gluten-free flour
  • 1 tsp xanthan gum
  • 1 tsp GF baking powder
  • 1/2 cup coconut, desiccated
  • Topping:
  • 1/2 cup brown sugar, packed
  • 1/3 cup butter
  • 2 Tbsp milk
  • 2/3 cup coconut, shredded or flaked
  • 1/2 cup walnuts, chopped
    For the cake pour boiling water over dates and baking soda then let cool.
    Beat butter with sugar until smooth then add egg and vanilla mixing until combined.
    Sift GF flour, xanthan gum and GF baking powder together.
    Stir in flour mixture and coconut until blended.
    Add cooled date mixture stirring until smooth.
    Pour into a greased 9 x 9 inch pan.
    Bake at 350°F for 35 – 40 minutes until springs back when touched lightly and internal temperature has reached 200 degrees F.
    Meanwhile for the topping  mix brown sugar, butter, milk, coconut and walnuts in
    a saucepan.
    When cake comes out of oven bring topping ingredients to a boil and let simmer for
    3 minutes, stirring occasionally.
    Spoon hot topping mix as evenly as possible on warm cake (see pg 192), spreading with two forks, and return to oven with broiler on.
    Broil until icing bubbles and turns golden brown. This only takes a few minutes so
    watch it carefully!