Divinity

3 c. sugar
½ c. light corn syrup
2/3 c. water
2 egg whites
¼ tsp. salt
¼ tsp. vanilla
1 c. chopped nuts

Mix sugar corn syrup and water together.  Microwave on high for 12 minutes and 15 seconds.  (Alternative instructions from Betty Crocker: Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260ºF on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.)

Beat egg whites and salt to stiff peaks.  Slowly pour syrup mixture over egg whites, stirring constantly.  Mix until no longer shiny.

Stir in vanilla and nuts.

Spoon onto waxed paper.  Let stand at room temperature for at least 12 hours until candies are firm.  Store in airtight container.

 

Recipe from my cousin, Ginny Watson

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Kiwi Lemon “Cheesecake”

One from the Recipe Exchange.

CRUST:
¾ cup unsweetened shredded coconut
¾ cup walnuts
¼ teaspoon gray seal salt or pick rock salt
5-6 large pitted medjool dates

PIE FILLING:

  • 1/2 cups of cashews, soaked for 4-8 hours and rinsed (I never remember to soak them and sometimes if I am out of cashews I’ve substituted walnuts and it came out great…and I’m guessing you could use blanched almonds and get a great result too)
  • 1 ½ cups of coconut cream (put 2 cans of whole fat coconut milk in fridge overnight, then scoop off the hardened cream…you’ll need about a can and a half)
  • juice and zest of 2 large lemons
  • 1 tablespoon of vanilla extract
  • pinch of salt
  • 1/2 cup of coconut oil, melted
  • Add stevia drops to taste

TOPPING:
2 kiwis, halved lengthwise, thinly sliced or any other fruit you think will taste good

INSTRUCTIONS:

  1. A Process the coconut, walnuts, and salt in a food processor until coarsely ground
  2. Add the dates and process until the mixture resembles bread crumbs and begins to clump together.
  3. Press nut-date mixture into 7″ spring form pan lined w/parchment paper on the bottom
  4. Rinse food processor
  5. Place cashews, coconut cream, lemon juice, lemon zest, vanilla, sea salt in food processor
  6. Add coconut oil last while processor is running
  7. Puree the mixture a few minutes until its smooth and creamy
  8. Taste puree, add stevia to taste
  9. Pour filling onto crust
  10. And finally, the worst part… Refrigerate at least 8 hours to get a cheesecake-like consistency…YES, 8  HOURS!  In the words of our friend in Michigan who sent us this recipe, “ I JUST WANT TO EAT IT NOW!”
  11. Remove from spring form pan, dress with kiwis and enjoy!

 

GF Coconut Macaroons

From Elana’s Pantry

Coconut Macaroons

  1. In a mixing bowl whisk egg whites and salt until stiff
  2. Fold in agave, vanilla and coconut
  3. Drop batter onto a parchment paper lined baking sheet, one rounded tablespoonful at a time
  4. Pinch each macaroon at the top (like a kiss)
  5. Bake at 325 350° for 10-15 minutes, until lightly browned*
  6. Serve
Makes 48 macaroons
Note: In response to some comments below, to prevent agave from sinking and messing up the balance in the batter, continue to gently re-mix batter as you go along.
* Please note, I edited this recipe on 3/28/08, modifying the baking temperature; the macaroons are more moist when baked at a higher temp for one or two minutes less.

GF Zucchini Bread

Since we have an abundance of zucchini coming from our garden, Chuck searched for a good recipe for zucchini bread and found this.  Because of it, he has discovered the wonderful thing that is xanthan gum.  It makes GF baked goods much more like the original.  It is $13 for an 8 ounce bag at out co-op, but that will last a very long time, but we expect to use it a lot, now that we know about it.   Win all around.

This has been modified from the website to reflect wheat he actually does, since I don’t like raisins in things and he likes cardamom in everything that usually calls for cinnamon.
  • 1 cup Turbinado Sugar
  • 2 large Eggs
  • 1/2 cup Applesauce
  • 1 tsp Vanillia Extract
  • 2 cups GF All Purpose Baking Flour
  • 2-1/2 tsp Baking Powder
  • 1 tsp ground Cinnamon
  • 1-1/2 tsp Xanthan Gum
  • 3/4 tsp Salt
  • 1-1/2 tsp ground cardamom
  • 2 cups finely grated zucchini
  • 1/2 cup chopped Pecans or Walnuts
  • 1/3 cup Vegetable Oil

Directions

Heat oven to 350º. Grease two 8 x 4-inch nonstick pans. (For smaller loaves, use three or four 5 x 3-inch nonstick loaf pans.

In large bowl, cream oil, sugar, eggs, applesauce, and vanilla together with electric mixer until very smooth. Add flour, baking powder, cinnamon, xanthan gum, salt, and cardamom. Mix thoroughly on medium speed until thoroughly combined. Quickly (but gently) stir in zucchini and nuts. Batter will be somewhat thick. Turn batter into prepared pans.

Bake 8 x 4-inch loaves for 60-65 minutes; 5 x 3-inch pans for 45 minutes. Place foil over bread during final 20 minutes of baking to reduce over-browning. Cool in pan for 10 minutes, then turn out onto wire rack. Cool thoroughly before slicing.  Makes 12 slices.

Or 16-18 muffins.