Tangy Gluten Free Lemon Pudding

    Since childhood lemon meringue pie has been one of my favorites.  It's also one of my father's favorites.  When I was at my father's home this spring, I wanted to make a dessert from some of the lemons off his tree. The recipe below comes from my daughter-in-law's family reunion cookbook.

    I didn't have anything to make a gluten free crust, so I just made the filling and topped it with coconut.  I served it in custard cups that we used as kids.  It was a both delicious and  nostalgic moment. 

Tangy Lemon Pudding - for 4

 

1.  In a medium saucepan put:    1 1/2 cup of water and 1 T of butter and bring to a boil.
Note:  I've seen and made  lemon meringue recipes with more lemon juice and less water. So if you want your pudding a bit more tangy, adjust the amount of water and lemon juice. 

2.  In a separate bowl put:
(1)  3/4 to  1 cup of sugar and 1/4 cup of tapioca starch
(2)  2 egg yolks
(3)  1/4 cup of fresh lemon juice and zest  (I usually add 1/2+ cup because I like it a bit tangy and take out a bit of the water in the first step.)

(4) Whisk together until well combined. 

3.  Cooking the pudding:
(1)   Slowly add the sugar/egg mixture to the boiling water.
(2)  Whisking continually until  the pudding is thickened.
(3)  Taste and make any adjustments--a few more tablespoons of lemon? more sugar? more tapioca starch (mix it in with a bit of water first)
(4)  Remove from heat.  Pour  into custard glasses.  You will want to put wax paper or plastic wrap over the pudding so it doesn't make a film.

Other Gluten Free Baking & Desserts on This Blog:

Breads & Coffee Cakes:
Gluten free & Low-fat Banana Bread    (From my daughter-in-law's family reunion cookbook)
Celebrate Fall With Gluten Free Pumpkin Bread  (A friend's recipe)
Delicious Gluten Free Zucchini Bread (From my Heritage School Cookbook)
My Favorite Gluten Free Cranberry Nut Bread  (From my daughter-in-law's family cookbook)
Claudia's Blueberry Coffee Cake (Made Gluten Free!)   (From a former neighbor)
Here's a Zucchini Bread with a Hawaiian Twist! Gluten Free Pineapple Zucchini Bread (From my Syre School Cookbook)

Cakes:
Gluten Free German Apple Cake   (From my grandmother)
You Won't Believe It's Gluten Free Carrot Cake (From my daughter's husband's grandma--whew)
Judi's Super Moist Gluten Free Chocolate Cake    (From a church friend)
Judi's Gluten Free Orange Chiffon Cake    (From a church friend)
Marilyn's Spectacular Gluten Free Oatmeal Cake   (My mother-in-law's--she's a great cook!)
The Best Gluten Free Black Bottom Cupcakes   (From my Heritage School Cookbook)
Delicious Gluten Free Rhubarb Cake   (From my daughter-in-law's family reunion cookbook)
Grandma's Gluten Free Applesauce Cake   (From an Internet search--tastes like my grandma's!)
Old Fashioned Gluten Free Banana Cake   (From my grandma)
Rosie's Gluten Free Pineapple Upside Down Cake   (From my daughter-in-law's family reunion cookbook)
Overwhelmed By Your Bumper Crop of Zucchini? Try Claudia's Gluten Free Chocolate Zucchini Cake!   (From my former neighbor Claudia of 12 years)
Decadent & Gluten Free German Chocolate Cake  (From my Come & Dine church cookbook)

Cookies:
The Ultimate Gluten Free Cowboy Oatmeal Cookies   (From my Heritage School Cookbook)
Mom's Go To For Gluten Free Peanut Butter Cookies (From my Heritage School Cookbook)
The Best Gluten Free Recipe for Snickerdoodles    (From my Heritage School Cookbook)
Gluten Free Rocky Road Brownies    (From a church friend)
Mark's Famous Chocolate Chip Cookies - Made Gluten Free!   (From my daughter-in-law's family reunion cookbook)
Judi's Gluten Free Oatmeal Craisin & Coconut Cookies (From a church friend)
Marie's Old Fashioned Molasses Cookies (Also Great Gluten Free!)   (My friend Marie's recipe)

Cornbread & Rolls:
Beth's Amazing Gluten Free Cornbread   (From my Heritage School Cookbook)
Judi's Favorite Gluten Free Buttermilk Biscuits   (Judi's sister's recipe)

Crisps & Pies:
Lena's Rhubarb Crunch (A crisp with a gluten free top and bottom crust!) (My daughter-in-law's mother. She's an amazing cook, which I think most of us moms become after a few years!)
Delicious Gluten Free Apple Crisp    (From my Heritage School Cookbook)
Ginger's Outrageous Apple Pie    (From a church friend)
The BEST Lemon Meringue Pie with Mrs. Lauralicious Gluten Free Pie Crust  (Internet)
My Grandmother's Favorite Banana Cream Pie

Desserts with Fruit:
Sensational Gluten Free Strawberry Shortcake   (From the back of Costco's organic sugar)

Terrific Gluten Free Strawberry & Peach Trifle  (Modified from an Internet search)
My Favorite Gluten Free Strawberry Cheesecake (From my Heritage School Cookbook)
Just Like Grandma's (But Only Gluten Free) Blueberry Cobbler (My husband's grandma)
Gluten Free Lemony Rhubarb Bars (From my Syre School Cookbook)

Holiday Cookies & Baking:

Old Fashioned Gluten Free Pumpkin Cookies  (Modified from back of the Libby's pumpkin can)
My Family's Favorite Gingerbread Cookies (Now Made Gluten Free!)  (From my Heritage School Cookbook)
My Grandkids Favorite Gluten Free Peppermint Sugar Cookies  (From Syre School Cookbook)
Our Favorite Pumpkin Pie   (Modified from back of Libby's pumpkin can)
Perfect Gluten Free Pumpkin Cheesecake   (From back of cream cheese box)
Gluten Free Polish Fruitcake  ( Modified from Internet search)
Old Fashioned Gluten Free Gingerbread Cake   (From my Heritage School Cookbook)
Gluten Free Nordy Bars  ( From my Syre School Cookbook)
Grandma Pitcher's Old Fashioned Sandies (Made Gluten Free)  (My husband's grandma)
Make a Family Tradition & Make Your Own Fruitcake    (From my Heritage School Cookbook)

Muffins:

My Favorite Banana Nut Muffins   (From my daughter-in-law's family reunion cookbook)
Gluten Free Tremendous Pumpkin Muffins   (From my Heritage School Cookbook)
Bursting with Blueberries Gluten Free Muffins   (From my Heritage School Cookbook)
Toni's Outrageous Gluten Free Corn Muffins    (From back of a Bob's Red Mill package)
Sassy Gluten Free Apple Cinnamon Muffins  (From my Heritage School Cookbook)

Puddings & Ice Cream: 

Dairy Free Strawberry Coconut Ice Cream (And other ice cream favorites!) (From searches)

Baked Coconut Pudding   (Something I worked out from my Aunt Sue's rice pudding recipe)

Tangy Lemon Pudding   (From my daughter-in-laws family reunion cookbook)

Chinese Egg Drop Soup Made Gluten Free

    A few weeks ago our Chinese international student made some egg drop soup for his lunch and gave me a bowl.  It was delicious, and he told me he only put 3 things in the water--3 eggs, 3 green onions, and some salt.   Here is the recipe from my Syre School Cookbook that gives measurements. 

Chinese Egg Drop Soup - for 6

1.  In a saucepan:  Put 6 cups of chicken stock (or you can put 6 cups of water and 6 t of gluten free chicken bouillon, 1 t salt, and ½ t black pepper and bring to a boil.

2.   Prepare veggies & eggs:  Slice 2 green onions in 1” pieces.  Slightly beat 3 eggs.

3.  Prepare thickening:  In a small dish mix together 3 T of tapioca starch with 3 T of water and 2 t of gluten free tamari. I usually put a bit more tamari into my soup, and I also like to add 1 t of sesame oil.

4.  Prepare the soup:   
(1)  Gradually add the tapioca starch/tamari mixture to the boiling broth, stirring constantly.  
(2)  Boil for 1 minute until slightly thickened.
(3)  Stir in the green onion.  Then taste it to see if you need to add any more salt, pepper, or tamari.
(4)  Then SLOWLY stir in the egg mixture in a steady stream and stir constantly with a fork until shreds of egg form. 

Other Chinese recipes on this blog:
Note about Internet recipes:  For the past 5 years we've hosted international students. Whenever I've made something, they have tasted it, and given me recommendations to make it taste more authentic.  Most of these Internet recipes have been tweaked by their suggestions.

BEEF RECIPES:
Delicious Gluten Free Beef Broccoli Stir Fry  (Modification of Internet recipe)
The Best Gluten Free Mongolian Beef Stir Fry  (Modification of Internet recipe)
Gluten Free Ginger Beef Stir Fry (Modification of Internet recipe)

CHICKEN RECIPES:
Gluten Free Chinese Almond Chicken Stir Fry   (Modification of Internet recipe)
Amazing Gluten Free Chinese Cashew Chicken Stir Fry   (Modification of Internet recipe)
Gluten Free Garlic Chicken Stir Fry  (Modification of Internet recipe)
Gluten Free Chinese - Chicken Broccoli Stir Fry  (Modification of Internet recipe)
Gluten Free Chinese - Spicy Kung Pao Chicken Stir Fry  (Modification of Internet recipe)
Gluten Free Chinese - Authentic Chinese BBQ Chicken  (From my Bible Study friend Rose)
Rose's Chinese Yellow Curry with Chicken & Vegetables  (From my Bible Study friend Rose)
Gluten Free Chinese - Fantastic Soy Sauce Chicken  (Modification of Internet recipe)

TOFU RECIPES:Tofu & Vegetable Stir Fry  (Modification of Internet recipe)
Orange "Beef" Tofu Stir Fry  (Modification of Internet recipe)

FISH RECIPES:
Steamed Scallion Ginger Fish with Stir-Fried Bok Choy  (Modification of Internet recipe)
Fantastic Mahi & Vegetable Stir Fry   (Modification of Internet recipe)

NOODLES & RICE:Gluten Free Chinese Fried Rice    (From my Come & Dine Cookbook)
Fantastic Mahi & Vegetable Stir Fry  (Modification of Internet recipe)

SOUP RECIPES:
Chinese Chicken Soups  - Bok choy chicken, chicken & spinach, and chicken & cabbage
Gluten Free Chinese Hot Pot  (Combination of Internet & Yingying a student from China)
Chinese Egg Drop Soup   (From my Syre School Cookbook)

SALAD RECIPES
Gluten Free Chinese Chicken Cabbage Salad  (From my Heritage School Cookbook)
Roses's Refreshing Cucumber Salad  (From a Bible study friend)Chinese Mandarin Salad & Thai Peanut Dressing   (Dressing is from my friend Judi)

Old Fashioned Gluten Free Banana Fritters

    I love bananas.  When I was a kid, my mom would sometimes make banana fritters.  I still can remember the smell of bananas frying on the stove. To say the least it is an incredibly delicious aroma.  

Earlier this summer I had a few bunches of bananas going brown, and I decided that besides making banana muffins I’d try to make some fritters.  This recipe comes from my grandmother's apple fritter recipe.  I tweaked it a bit with a recipe in my Better Homes & Gardens cookbook.  

Blog update 8-30-14:  This morning I made apple fritters for two of my grandsons who spent the night. I followed my grandma's recipe. They tasted like apple pie!  I added about 1 teaspoon of cinnamon.

Old Fashioned Gluten Free Banana Fritters 

 Makes enough for 4-5 people

1.  Combine dry ingredients -  In a medium size bowl mix together:
(1)   1/3 cup brown rice flour, 1/3 cup sorghum flour, 1/3 cup tapioca flour
(2)  Add leavening:  2 T sugar, 2 tsp. baking powder, and 1/2 tsp. salt. 

2.  Mix liquid ingredients:  In a small bowl whisk 1 egg and stir in 1/2 cup of milk and 1-2 T of melted butter.

I made these for my father in April, 2014 and
used  my grandmother's mixing bowl.

3.  Prepare fruit:  Peel about 4 bananas to start and slice them in half and then again until they are in thin slices good for frying.  (See picture below) 

Other types of fruit you can use:  3-4 apples pared and sliced in rings or pineapple slices. This recipe makes about 16-18 fritters.

4.  Combine together:  

(1)  Slowly stir the egg/milk mixture into the dry ingredients.  Do not overbeat.  
(2)  Add more milk or rice flour to get the right consistency for coating the fruit. 
(3)  Try dipping a piece of banana in it and see if it clings to it.  If not, put a bit more flour into it.  

5.  Fry fritters: 
(1)  Put coconut oil into an electric skillet and warm it to 375 degrees.  The cookbook says to have 1 inch of oil, but I always skimp on the oil. 
(2) Dip the bananas into the batter and remove any excess.
(3)  Lay battered fruit in the oil and let them fry for about 3 minutes or until brown; turn and cook until done.
(4) Cover with foil to keep warm or put in a warm oven.  Serve with maple syrup and yogurt if desired.

Other breakfast recipes on this blog:

Pancakes
Fantastic Gluten Free Blueberry Pancakes  (From my daughter-in-law's family cookbook)
Gluten Free Banana Split Pancakes  (Another recipe from my daughter-in-law's family!)
Outstanding Gluten Free Oatmeal Pancakes  (From my Heritage School Cookbook, where I worked 3 1/2 years)
Yummy Gluten Free Pumpkin Pancakes (From About Gluten Free Cooking)
Crunchy & Delicious Potato Latkes  (From a flier in my sweet potato bag)
Tasty Gluten Free Swedish Pancakes    (From my Syre School Cookbook)
Protein Packed Gluten Free Ricotta Cheese Pancakes  (From my daughter-in-law's family)
Family Favorite Gluten Free Buttermilk Pancakes (From my daughter's home ec teacher)

Waffles, Crepes,  Fritters & Dutch Babies 
Gluten Free Gingerbread Waffles   (This is one I adapted from Rachel Ray)
Easy to Make Gluten Free Waffles  (From my Syre School Cookbook)
Incredible Gluten Free Crepes  (Mix of 2 recipes)
Old Fashioned Gluten Free Banana Fritters   (My grandmother's recipe!)
Amazing Gluten Free Apple Cinnamon Dutch Baby  (From an Internet search)

Egg Dishes
Sweet Potato Hash With Poached Eggs  (From my daughter's Internet search)
Hash Brown Egg Casserole  (From my friend Lisa)
Mexican Migas Breakfast Casserole  (An adaptation from a recipe from an airport cookbook)
Baked Zucchini Frittata  (I picked this up from a Whidbey Island farmer's market)
Jan's Sausage & Vegetable Frittata  (From a friend who was a home ec teacher)
Huevos Rancheros - A Fantastic South of the Border Breakfast  (I learned this years ago!)
Beautiful Eggs Florentine (Adapted from an Internet search)
Gluten Free Crustless Zucchini & Spinach Quiche  (From my Syre School Cookbook) 

Cereals
 Honey Almond Granola   (From the Heritage School Cookbook)
 Gluten Free Baked Oatmeal   (From my daughter-in-law's family cookbook)

Breakfast Muffins
Banana Nutty Muffins   (From my daughter-in-law's family cookbook)
Bursting with Blueberries Gluten Free Muffins  (From the Heritage School Cookbook)
Gluten Free Tremendous Pumpkin Muffins  (From my Heritage School Cookbook)
Scrumptious Gluten Free Blueberry Scones  (From Heritage School Cookbook)
Thanksgiving Gluten Free Pumpkin Scones  (From an Internet search)
Sassy Gluten Free Apple Cinnamon Muffins  (From my Heritage School Cookbook)
Claudia's Blueberry Coffee Cake (Made Gluten Free!) (From a neighbor)

How Did the Gospel Reach the Gentiles in Acts 10?

   The gospel didn't just stay in Judea.  In Acts 10 we we see the gospel taking a definite turn to the Gentile world. This chapter opens up with a devout, Gentile centurion named Cornelius  praying and then an angel telling him to send for Peter who was staying in Joppa.  Meanwhile back in Joppa, Peter was also praying on the rooftop, and he receives a strange vision of a giant sheet filled with all kinds of animals that are unclean to Jews.  


    It's fascinating that exactly at the same time Peter's thinking about what this strange vision means, Cornelius's men are knocking at the door (Acts 10:22)!  This is a divine coincidence! As the chapter progresses, we can see Peter starting to make connections,  and this is really evident when he tells the ones whom Cornelius has gathered in verse 34-35:  "And opening his  mouth, Peter said, In truth I perceive that God is not a respecter of persons, but in every nation he who fears Him and works righteousness is acceptable to Him."  

    In these chapters Witness Lee points out that Peter and some of the other disciples just couldn't let go of their Jewish background,  and this made it difficult for them to fully get what the Lord was getting at in Acts 1:8 about their being witnesses to the remotest parts of the earth. This excerpt is on page 271:

"Although the disciples heard this word, they did not realize what the Lord was saying.  In this example the Lord Jesus was indicating that the disciples would need to break through the Old Testament dispensation.  From the disciples' experience we see that to hear is one thing, but to realize and experience what we hear is another.  Peter, for example, heard the Lord's word in 1:8, but he nevertheless had difficulty with the Lord's fulfillment of this word" (Lee, Witness. Life-Study of Acts. Anaheim: Living Stream Ministry, 1985, Print).

This Life-Study points out that besides seeing Peter jump a giant cultural hurdle in Acts 10, we also see the Lord fulfilling the word prophesied in Isaiah 42:6B "... I have kept You as a covenant for the people, as a light for the nations" (the Gentiles were called the nations in the Old Testament).  According to the truth in Ephesians 2 ,the Lord's Body is composed of both Jews and Gentiles.  And through Peter's sharing the gospel in Cornelius' home, we  see this starting to happen!  

You can listen to excerpts from the Life Study of Acts along with excellent commentary by tuning into the Life Study of the Bible with Witness Lee.

Other Blogs on the Life Study of Acts:

In the Book of Acts What is Christ Doing in Ascension?
What Does the Early Church Look Like in the Book of Acts?
According to Acts 5:31 What is the Lord Doing as the Ruler of the Earth?
How Did the Lord Spread the Gospel in Acts 8?
What Vision Did Saul Have at His Conversion in Acts 9:3-8?
How Does the Gospel Reach the Gentiles in Acts 10?
How is Acts a Book on God's Move & Prayer?
Seeing God's Move & Satan's Frustration in Acts 14
Prayer, the Spirit, & the Word - The Way the Lord Carries out His Work in the Book of Acts
Seeing God's New Testament Economy in the Book of Acts - Part 1 of 2 
Seeing God's New Testament Economy in the Book of Acts - Part 2 of 2

My Aunt Janie's Pennsylvania Baked Beans

    I love to eat beans.  That's probably because my dad grew up eating lots of beans.   I first had these beans at my Aunt Janie's farm where my father grew up.  Now this isn't any old farmhouse.  This colonial looking farm house has been in our family now for four generations. In 2006 I helped my father drive out to this farm that nestled in the rolling hills of the Appalachian Mountains of Pennsylvania.

    No farm visit is complete without a cookout, that's what we out West would call a BBQ.  We had hamburgers, corn on the cob that just came off the field, potato salad, and these amazing baked beans.  This is that  recipe. 

   I'm sure you're aware that there's something  special about family recipes.  I've only adjusted a few things on her recipe like lessening the amount of cloves and using tomato sauce instead of tomato paste.

My Aunt Janie’s Pennsylvania Baked Beans

1. Cook up 3 cups of northern/navy beans: 
(1)   Soak 3 cups of navy or northern beans in water a few inches above them; drain them in the morning.
(2)  Then add enough water to go a few inches over the top of the beans and cook on medium high heat until tender but not mushy.  This takes about 1 ½ hours.  Reserve the liquid. You can also  put them in a crock pot for a few hours. 

2. Mix up in a bowl: 

(1)  One 15 oz can of tomato sauce
(2)  Stir in 1/2 cup of brown sugar, 2-4 T molasses and 2 squirts of mustard
(3)  Then stir in the seasonings: 1/8 tsp. cloves, 1 T salt, 1/2 tsp. of black paper.
(4)  Add  ½ of an onion diced up, and ½ of a diced green pepper. Taste and adjust the seasonings.

3. Combine ingredients:  
Mix the tomato sauce mixture with the beans and then add any remaining liquid off the beans to bring the beans to the right consistency. 

4.  Bake: Put in an 9 x 13 glass/stoneware pan and bake at 250 for 2 hours.  After the first hour you can check them and see if you need to add any more of the drained bean liquid.

List of Vegetarian Recipes on this Blog:

Pasta:

Oh So Good Vegetarian Lasagna  (From Internet search)

Fantastic Gluten Free Macaroni & Cheese  (Modified from Heritage & Internet search)
Making Pad Thai With a Thai Student  (Omit the chicken)

Other Main Dish Entrees:

Cheese & Vegetable Enchiladas

Scalloped Potatoes  (My Mother-in-law's recipe)

Amazing Vegetable Panang Curry  

Make Your Own Thai Fresh Rolls 

Gluten Free Mexican Quinoa Casserole  (From an Internet search)

Recipes with Quinoa:

Baja Salad with Black Beans & Quinoa   (My copycat of a salad I had at a restaurant)

Gluten Free Mexican Quinoa Casserole

Tofu & Rice Main Dishes:

Gluten Free Tofu & Vegetable Stir Fry   (Modified from Internet)

Orange "Beef" Tofu Stir Fry   (Modified from Internet)

Vietnamese Saigon Style Tofu Curry  (Idea from Internet search; curry sauce recipe from a friend)

Fabulous Gluten Free Fried Rice

Beans:

Best Recipe for Boston Baked Beans

Grandma Pitcher's Family Favorite Baked Beans   (My husband's grandmother gave me this)

My Aunt Janie's Pennsylvania Baked Beans   (From my aunt)

Breakfast for Dinner:

Hash Brown Egg Casserole  (From my friend Lisa)

Mexican Migas Breakfast Casserole  (Modified from a recipe from an airport cookbook)

Baked Zucchini Frittata  (I picked this up from a Whidbey Island farmer's market)