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Date: | Mon, 4 Dec 2000 16:15:28 -0800 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Thanks to all that replied to my query on a flour substitute in a recipe for
custard. Most said cornstarch at a one to one ratio. Also mentioned were
tapioca starch, arrowroot, standard Bette Hagman GF blend (white rice +
tapioca + corn starch), potato starch, rice flour, soy flour, and 2 1/2 Tb.
cornstarch for 1/4 flour. I tried the flour, but felt it changed the flavor
so I tried cornstarch and was happy with the result. This is a recipe my
entire family loves.
The following is the recipe:
Heavenly Pie
(Crust)
1 1/2 cups sugar
1/4 tsp. cream of tartar
4 egg whites
3 tbsp. moist coconut
Beat egg whites until stiff. Gradually beat in sugar and cream of tartar.
Butter 9 x 13 pan well. Pour whites in pan, spread up sides and bottom.
Sprinkle rim with coconut. Bake 1 hour at 275 degrees. Cool. Refrigerate
overnight. Make custard.
(Custard)
2 cups milk
1/4 cup cornstarch plus 1 tbsp. cornstarch
3/4 cup sugar
1 egg
1 tsp. vanilla
(Fruit)
12 oz Frozen Raspberries thawed
When custard is cool, add 1/2 pint of whipped cream. Pour in crust and
refrigerate for 24 hours.
When ready to serve, beat in 1 pint whipped cream, sweetened (4 tablespoons
sugar and 1 tsp vanilla), and add berries. Gently spread over crust and
custard filling.
Sandy
Pendleton, OR
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