FOR THE CRUST:

350 grams Cup 4 Cup flour ( you can order from Williams Sonoma online)
3/4 t. kosher salt
2 sticks of unsalted butter - cold
1/2 cup ice water -

Cut the butter into cubes - put in the freezer for 15 minutes.

Put the flour and the salt in the food processor.  Pulse until flour is fluffy and aerated. 

Add the butter cubes and pulse 10 -15 times until the mixture is sandy looking.

Through the feed tube, add the ice water.  Pulse 5 - 10 times til it comes together.  If too dry, add a bit of water at a time and pulse til it comes together.

Dump the dough on a clean board or counter.  I dust mine with xxx sugar.  Form into two disk and cover each with saran wrap.  Refrigerate for 30 minutes or more.

When it is time to roll out the dough, I take one disk out at at time.  I dust the counter or board with xxx sugar and roll out.

Place into 8 - 9 inch pie pan.    When it is time, repeat with top layer.  (or save it for another one crust pie)

FILLING:

8 large fresh peaches (about 4 lbs)
1/3 cup granulated sugar
1/2 cup firmly paced light brown sugar
1/4 cup g/free flour (I used cup 4 cup, but any g/f flour will do)
1 tsp. cinnamon
1/8 t. salt
1 1/2 tablespoons of butter - cut into pieces
1 large egg, beaten
1 1/2 t. sugar

When the bottom shell is done, mix all of the above together.  Place into pie shell. Cover with remaining pastry dough. Brush with egg wash and sprinkle with remaining sugar. 

Bake at 425 degrees for 15 minutes.  Reduce oven temp to 375 degrees and bake another 40 or so minutes. (I do place mine on a cookie sheet to bake). 

Transfer to a rack to cool and ENJOY!!!

This delicious, tasty Luscious Lemon Pie was devoured by us and your dinner guests last night. Just a peek at Spring!

• 4 egg whites
• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup freshly squeezed lemon juice - I used Meyer Lemons
• 1 tablespoon grated lemon peel
• 1/4 teaspoon salt
• 2 cups heavy cream, sweetened and whipped

All ingredients should be at room temperature.
Preheat oven to 300 degrees.
Butter a 9 inch pie plate - use glass it is better.
Beat the egg whites in a mixing bowl until soft peaks form. Add 1 cup sugar gradually and the cream of tartar. Beat constantly until stiff peaks form.
Spread over bottom and up the side of the pie plate.
Bake at 300 degrees until golden brown. This is about 45 minutes to an hour.
Remove from oven and cool.
While the shell is baking, make the lemon filling.
Slightly beat the egg yolks in the top of a double boiler.
Add the remaining 1/2 cup sugar, lemon juice, lemon peel and salt. Mix well.
Cook over hot water until thickened, stirring constantly.
Remove from stove and cool.
When cool, fold in 2/3 of the whipped cream.
Pour over the bake meringue shell.
Top with the remaining whipped cream.
Chill until set. About 4 hours or so.
Serves eight - if you slice small.

Today it is really, really cold here. So I decided it was time to make Oyster Stew for my husband and a big pot of Beef Vegetable Soup for me. I am also allergic to shellfish so no Oyster Stew for me.

IT IS THE MOST WONDERFUL TIME OF THE YEAR

I recently came across this recipe and knew I had to make it right then and there. So easy, so pretty and so delicious!

For my Sullivan's Island Supper Club which we are hosting tonight, I am assigned desserts. This group will be going on a boat for a cruise up the Wando River so a fancy dessert will not do. So, I have decided to treat them to gluten free salted caramel brownies. Since this recipe is so delicious, they will never, ever know it is gluten free and that is the goal isn't it?

As you know, I have being trying my best to re-create "normal" baking recipes to gluten free. Some okay, some thrown in the trash and some almost. Well, this is an almost (tee hee Becca). It is still not perfect, but I am getting there. One of the ingredients is sweet rice flour. To purchase sweet rice flour, I had to make a trip to the Saigon grocery store. What an adventure - I am so glad I went. The products are vast and the prices are way, way less than Whole Foods. After the CEO's rail this week against the proposed Health Care Bill, I doubt if I will ever shop there again. The audacity of him saying that health care is not a right in the USA!!!! Well, I guess you know where I stand.
Now on to the goodies.... this recipe was adapted from Elizabeth Barbone's Easy Gluten Free Baking cookbook. I ordered it from Amazon.
The display cake stand I bought from Whitney Smith Pottery.

CHOCOLATE CHIP COOKIES - GLUTEN FREE STYLE

• 1 1/4 cups of white rice flour
• 1/2 cup sweet rice flour
• 1/4 cup cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks butter (softened)
• 1/4 plus 2 tablespoons granulated sugar
• 3/4 cup light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a small mixing bowl, combine flours, cornstarch, baking soda and salt.
In a large mixing bowl, cream butter and sugars until combined. Add eggs and vanilla. Mix until incorporated. Add flour mixture and beat until a dough forms.
Fold in chocolate chips.
At this point, you can also fold in 3/4 cup roasted pecan pieces (I did).

Drop by tablespoon onto parchment lined baking sheets. Place them about 2 inches apart.

Bake for 10-12 minutes or until golden brown.

Remove from oven and place on wire rack. Allow to cool for 3 to 5 minutes. Transfer unto wire rack to cool completely.

Makes about 3 dozen depending on the size.

Enjoy!

As you know, I am now gluten-free and working my way through all the challenges of baking... to say the least! Really hasn't been too bad -just need to plan ahead more than ever before.
Upon my return from Kanuga, I had waiting for me a box of Meyer lemons from my dear friend, Karen, of Lemon Ladies. So excited!!!! Lemonade to quench the thirst! And talk about good!
My other hankering was for some lemon bars. Time to get creative.
I think this recipe is just about as close as I can come to the real thing not using wheat flour. Give it a try and let me know what you think.

GLUTEN-FREE MEYER LEMON BARS

Cookie Base

• 1 cup Pamela's Baking Mix (I bought it at Whole Foods)
• 1/4 cup powdered sugar
• 1 stick salted butter, cold and cut into small pieces
• 2 Tablespoons ice cold water

Meyer Lemon Topping

• 3 egg yolks
• 3/4 cup granulated sugar
• 2 Tablespoons white rice flour
• 1/4 cup freshly squeezed Meyer lemon juice

Directions:

Preheat oven to 350 degrees. Grease and rice flour an 8 inch baking pan.
In a food processor, add flour, powdered sugar and butter. Pulse until butter is thoroughly incorporated. (Dough should look like a coarse meal)
Add water. Pulse a few times until a dough forms.
Press mixture into the bottom of the prepared pan.
Bake crust for 20 to 25 minutes - or until golden brown.

Remove pan from oven and place on rack. Leave oven on.

In a small bowl, mix the egg yolks, granulated sugar, white rice flour and Meyer lemon juice. Stir until blended.

Pour mixture over baked crust.

Return to oven. Bake for 15 minutes or until filling is set. This should be firm and not wiggle.

Top with sifted powdered sugar.

Cool on wire rack.

Makes 12 bars.

ENJOY!!!!

In all defense, my absence has been due to a million, gazillion reasons. The first and foremost is my own health. After many, many tests and some misdiagnosis, I have found out that I indeed do have Celiac's Disease. What a relief to know what is going on and how to "fix" it. It has been a challenge, but not insurmountable. Adjustments in eating, cooking and thinking - it has worked. I am now working on creating some gluten free recipes and will share them soon. Until then, I am so very thankful for the blogs that deal with gluten free as they have been my savior.
Until I post again, happy blogging to my friends.

Our family Thanksgiving is always full - full people, full house, full tummies, full of laughs, full of blessings, and of course - tons of food... you know the drill!

They (by the way, who is "they") say, Sunday is a day of rest. But not today, our church had it's Pre-Thanksgiving Bake Sale and yes, I made Derby Pies and then worked at the sale. All the money raised is being sent to our partner church in Haiti to feed the hungry and destitute after this devastating Hurricane season they have experienced. We are all so blessed every day that we have a roof over our heads, readily available food (most of us will never know starvation) and for the most part - good health. I am feeling very thankful!

After working the sale, I spent the afternoon in a friend's commercial kitchen producing 42 pounds of Southern Fried Pecans. What would have taken me 4 - 5 hours at home, took about 1 hour from start to finish. Many, many thanks Tony.

As for the recipe for the pecans, I have not decided yet whether to market them or not so until then, I will not post the recipe. Sorry...

They are Divine!

Until then, Happy Thanksgiving.