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Thanksgiving

Allergy-Free Dessert Recipe: Mom’s Pumpkin Pie
An egg-free, milk-free pumpkin pie for the holidays.
 
Recipe Information
Category: Pies
Recipe Created By: Littlebotsmom
 
  • Ingredients
2  cups  canned pumpkin
3/4  cup  brown sugar, firmly packed
1 1/2  cup  water
6 1/2  Tbsp  cornstarch
1  tsp  allspice
1/2  tsp  salt
1/4  tsp  ground cloves
1/2  tsp  ginger
1    pie crust, safe for your allergy set
  • Instructions
Preheat oven to 375 degrees F. In a medium saucepan combine all ingredients. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake 30 minutes until firm.
  • Comments
Eggless Pumpkin Pie

Photo courtesy of Kristin Johnston
  • Substitutions
 
This recipe is free of:
Milk Peanut Egg Soy Tree nut Corn
Gluten Wheat Fish Shellfish Sesame  
Other

Myrna  :silly:

lemon pie

Ingredients

Makes one 11-inch pie

Directions

  1. Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
  2. The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
  3. Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

Myrna  :rose:

raisin Pie

This pie, which contains both dark and golden raisins, makes a traditional, delicious dessert for Thanksgiving or anytime.

Ingredients

Serves 8

  • 1 1/2 cups golden raisins
  • 1 1/2 cups dark raisins
  • 1 cup sugar
  • 1/4 cup all-purpose flour, plus more for dusting
  • Grated zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • Pate Brisee (Pie Dough)
  • 1 egg yolk
  • 1 tablespoon heavy cream

Directions

  1. Combine dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. Add sugar, flour, lemon zest, and lemon juice to the raisins. Mix thoroughly, and set the pie aside to thicken for about 10 minutes.
  2. On a lightly floured work surface, roll out half of the pate brisee to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the pan, with no overhang. Roll out remaining half pate brisee to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily.
  3. Fill the prepared pie pan with the raisin mixture. With a pastry brush, gently brush the dough edges with cool water, and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to sit just on top of rim. Refrigerate for 30 minutes.
  4. Heat the oven to 425 degrees. In a small bowl, combine egg yolk and cream to make a glaze. Brush pie sparingly with the glaze.
  5. Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees. and bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove from oven to wire rack, and let cool.

Myrna  :rose:


pumpkin-gooey-cake

Ingredients:

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13×9-inch baking pan.

Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Servings: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Easy

Classic Apple Pie

Ingredients

Makes one 9-inch pie

  • 3 tablespoons all-purpose flour, plus more for work surface
  • 1 to 1 1/2 recipes Deep Dish Pate Brisee
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 3 pounds assorted apples, such as Macoun, Granny Smith, cortland, Jonagold, or empire, peeled, cored, and cut into 1/4-inch-thick slices
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 tablespoon unsalted butter, cut into small pieces
  • Sanding sugar, for sprinkling

Directions

  1. On a lightly floured work surface, roll out one pate brisee disc into a 13-inch round about 1/8 inch thick. Fit dough into a 9-inch pie plate. With a sharp paring knife, trim dough flush with the rim. Freeze again until firm, at least 30 minutes.
  2. Roll out remaining 2 discs of pate brisee to about 1/8 inch thick. Place on a parchment-lined baking sheet, and freeze until firm, at least 30 minutes. Remove from freezer; using a 2 1/4-inch leaf-shaped cutter, cut out about 65 leaves and place them in a single layer on baking sheet. Place in refrigerator until firm.
  3. Preheat oven to 400 degrees. In a small bowl, whisk together egg yolk and heavy cream; set aside. In a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Remove pie shell from freezer, and fill with apple mixture. Dot with butter.
  4. Remove leaves from refrigerator, and score with a paring knife to make veins. Lightly brush the edge of the pie shell with water. Brush the bottom of each leaf with water; beginning with the outside edge, arrange leaves in a slightly overlapping ring. Repeat to form another ring slightly overlapping the first. Continue until only a small circle of filling is left uncovered in the center.
  5. Carefully brush the top of the leaves and pie edge with the reserved egg wash, and sprinkle generously with sanding sugar. Freeze or refrigerate until firm, at least 30 minutes.
  6. Place pie plate on a baking sheet, and bake until crust just begins to brown, about 20 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 35 to 45 minutes. If the crust begins to get too dark, drape a piece of aluminum foil over the top. Transfer to a wire rack to cool.

These Chocolate Vegan Cupcakes are filled with butter-cream icing and are covered with Marshmallow Fondant.  They are Super Moist and Yummy!!


Ingredients (use vegan versions):

1.5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or brown sugar
0.5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg.oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

Directions:

By far the most surprisingly deeelightful cake.  This recipe is great for adults and for kids ages 3 and up.

1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.

2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.

3. Pour the water into the bowl, over all of this— making a great big mess.

4. Mix the wet and dry ingredients together until there aren’t any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn’t even have to be greased.

5. Bake at 350 degress Fahrenheit for about half an hour, test with a fork.

Enjoy this delicious cake.  You will be surprised at its moistness and richness!!!!!  It can be cooled and iced with your choice of icing or can be enjoyed on its own.  The batter can also be used to make cupcakes!!  As you can see above!

TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat!  It makes a great birthday cake!  Hey, it even freezes well!

Makes: 1 9×9 cake, Preparation time: 15 minutes, Cooking time: 30 minutes


Myrna  :rose:


msbh_banana_cream_pie_l

Ingredients

Makes one 9-inch pie

  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee (Pie Dough)
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 1/2 teaspoons pure vanilla extract
  • 3 ripe bananas
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1 3/4 cups heavy cream
  • 3 tablespoons confectioners’ sugar, sifted

Directions

  1. Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll out pate brisee to a 1/8-inch thickness. Fit into a 9-inch deep-dish pie plate. Trim pastry using scissors or a sharp paring knife. Crimp or decorate edges of pastry if desired. Chill for 30 minutes.
  2. Carefully line pastry with parchment paper, pressing it into corners and edges, and weight with beans, rice, or aluminum or ceramic weights. Bake until pastry begins to color around edges, about 15 minutes. Remove paper and weights, and continue to bake just until pastry dries out and turns golden brown, 10 to 15 minutes more.
  3. Cool completely on a wire rack. The baked shell can be stored in airtight containers or well wrapped in plastic in the freezer for up to 1 month.
  4. Prepare an ice-water bath; set aside. Make the custard: In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. In a medium saucepan, bring milk just to a boil. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture. Whisk yolk mixture into saucepan of hot milk. Place over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 teaspoon vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl. Place bowl of custard in ice bath to cool, stirring occasionally.
  5. Peel bananas, and slice 1/4 inch thick. Add lemon juice, and toss gently to coat. Arrange in an even layer in bottom of baked piecrust. Scrape cooled custard over bananas, and smooth top with a spatula. Refrigerate for at least 2 hours or up to overnight.
  6. In the bowl of an electric mixer fitted with the whisk attachment, beat cream on medium-low speed for 30 seconds. Increase speed to medium-high, and add confectioners’ sugar and remaining 1/2 teaspoon vanilla. Beat until soft peaks form. Transfer to a pastry bag fitted with a large star tip (Ateco No. 32). Pipe cream over custard in large rosettes, covering it completely. Serve immediately.

Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.

Myrna  :rose:

coconut cream pie

Ingredients

Makes one 9-inch pie

  • All-purpose flour, for dusting
  • 1 large whole egg, lightly beaten, plus 4 large egg yolks
  • 3 cups canned unsweetened coconut milk
  • 2/3 cup granulated sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 ounces semisweet chocolate
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1/2 recipe Pate Brisee for Coconut Cream Pie
  • Fresh Coconut Curls
  • Chocolate Curls

Directions

  1. Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust to a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
  2. Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 15 to 20 minutes. Remove parchment and pie weights. Return crust to oven, and continue baking until golden all over 15 to 20 minutes more. Place pie shell on a wire rack to cool completely. Reduce oven temperature to 325 degrees.
  3. Place Coconut Curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden, about 10 minutes. Set aside.
  4. Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
  5. Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
  6. Melt chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (do not let bowl touch the water), or in the microwave. Stir until smooth, and set aside until cool to touch, stirring occasionally.
  7. Using a pastry brush, coat inside of cooled crust with melted chocolate. Place in refrigerator or freezer until firm to touch, about 10 minutes
  8. Fill crust with coconut custard, spreading evenly with an offset spatula. In the bowl of an electric mixer fitted with whisk attachment, combine cream and confectioners’ sugar; beat until soft peaks form. Using a small offset spatula, spread whipped cream on top of custard. Refrigerate pie at least 3 hours before serving. Garnish with toasted Coconut Curls and Chocolate Curls just before serving.

banana split cake

Instead of cake and ice cream, try a birthday party dessert inspired by both. This gooey trifle overflows with layers of vanilla cake, vanilla pudding, whipped cream, bananas, and drippy chocolate sauce.


Ingredients

Serves 10 to 12

  • FOR THE PUDDING
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1/2 cup granulated sugar
  • 1 pinch of salt
  • 2 large eggs
  • 2 cups whole milk
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • FOR THE WHIPPED CREAM
  • 2 cups heavy cream
  • 1 tablespoon confectioners’ sugar
  • FOR THE ASSEMBLY
  • Yellow Cake, baked in two 8-inch round cake pans
  • 4 large bananas, peeled and halved crosswise then lengthwise
  • 1/2 cup store-bought chocolate sauce, warmed
  • 1 maraschino cherry, for decorating
  • Yellow sprinkles, for decorating
  • 1/4 cup toasted walnuts, chopped (optional)

Directions

  1. Make the pudding: Prepare an ice-water bath; set aside. Whisk together cornstarch, 2 tablespoons granulated sugar, and salt in a small bowl. Whisk eggs in another bowl until smooth; whisk into cornstarch mixture. Set aside.
  2. Whisk together milk and remaining 6 tablespoons sugar in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk mixture into egg mixture, whisking constantly.
  3. Pour mixture back into saucepan. Cook, whisking constantly, over medium-high heat until thickened, about 2 minutes. Remove from heat, and pour through a sieve into a medium bowl. Whisk in butter and vanilla. Set bowl in ice-water bath, and let cool, stirring occasionally, 30 minutes. Pudding can be refrigerated in an airtight container up to 3 days.
  4. Make the whipped cream: Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form. Add confectioners’ sugar. Beat until stiff peaks form.
  5. Assemble the cake: Using a serrated knife, trim tops of cakes level, then cut each in half horizontally, making 4 layers. Place 1 cake layer into the bottom of a straight-sided 4-quart bowl (about 8 inches in diameter and 6 inches high). Spread with 1/2 cup pudding, then with 3/4 cup whipped cream. Arrange 4 banana quarters on top; top with another cake layer. Repeat 3 times, decorating final banana layer with a dollop of whipped cream. Drizzle with chocolate; top with a cherry. Sprinkle with sprinkles and nuts, if desired. Using a large spoon, divide portions among serving bowls. Serve immediately.

Myrna  :rose:

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Reviews

My cake was a big hit. Not only did it look great but tasted great as well. Myrna done a great job.
Thank you,
Myrna

Jackie

Thank you myrna cake was a big hit.

Bob