Cherry Sunrise Pie…an Easter Family Tradition

In a week it will Easter, the day of baked ham, chocolate candies and hardboiled eggs…. As for any holiday meal, I want dessert to be special yet not too heavy: an attractive fruit-based pie, but easy to construct and yummy: a tall bill to fill but this cherry sunrise pie checks off all those requirements.  Last time my sisters came for Easter Kaen asked me to make it for the big meal and she melted my heart when she said it felt like Easter when we ate that pie! They always fork it down as they are cherry lovers plus my sisters love how light it tastes.  I share it so you can make it anytime you want an easy company dessert.   You should make it the night before, so it is chilled enough to eat by 1 pm.cherry sunrise pie

It has to have a gluten free crust for me but if you are making it for the wheat eating public there are redi-made crusts out there that will make this so simple yet so delightful.

Cherry Sunrise Pie

One pie crust: I made mine from an 8 oz box of gluten free graham crackers crushed and mixed with 1/3 cup melted butter and pressed gently into a 9-inch pie pan.  Bake at 375 degrees for 9 or 10 minutes.  Let cool completely before filling. I made mine the night before. Or buy one; they sell them at holiday times in the gluten free area in my local supermarket and at the local natural food store. Will save time to buy one…

Ingredients for filling

18 or 19 oz can crushed pineapple in own juice

1 21 oz can of cherry pie filling

1 8 oz pkg light cream cheese, room temp.

½ tsp vanilla

1 cup heavy cream

¼ cup powdered sugar

Directions

Drain the pineapple for 20 min; save the juice!  I used my microwave to gently warm the cream cheese; it has a softening setting for cream cheese which works perfectly. I unwrapped it and placed the cold slab on a small plate and warmed it on a very low heat until supple and smooth.  Dump in a mixing bowl, add 2 tbsp pineapple juice, the vanilla, 1/3 cup crushed pineapple, ½ cup cherry pie filling.  If you are smart you will mostly use the goopy stuff and not too many cherries.  Save them for on top! Next, stir this all together really well.

Then whip the chilled heavy cream in a separate bowl with an electric

mixer until soft peaks form, add powdered sugar and mix well with the mixer; be careful not to over beat it.  If it gets clumpy you went too far.  Fold this into the cream cheese mix until it isn’t streaky with white areas.

Gently spoon the filling into the pie shell, spread it out to fill the entire bottom.  I used a spoonula (blend of spoon and spatula) and smooth the top with a flat cake spatula.  I like to leave a sort of tiny ridge on the outer edge to keep the pineapple from spilling out onto the crust.  Then carefully pour the rest of the cherry pie filling in the center spreading it to cover ¾ of the top from the center out.  Finally, use a spoon to put pineapple around the outer rim of the cherry filling.  Chill

photo 1 at least 2 hours, preferably 4.  Cut and slice. No adornments are needed. It has a light fluffy consistency and it isn’t that sweet.  Great to top off a big meal; not too filling and the fresh fruity taste is a spring treat.  Try it soon and you will be giving the recipe out afterwards!

I have no pictures of creating this pie; maybe this Easter I will take the time to snap a few and add them to this post at a later date.

This is about the sixth time I have blogged this recipe; first was in 2014. Been making it for like 20 years!

Cherry Sunrise Pie…an Easter Family Tradition

In a few weeks it will Easter, the day of baked ham, chocolate candies and hardboiled eggs… We are having locally smoked, lower salt, and gf ham from Saylors right here in Hellertown; it was great last time I got one. As for any holiday meal, I wanted dessert to be special yet not too heavy: an attractive fruit-based pie, but easy to construct and yummy: a tall bill to fill but this cherry sunrise pie checks off all those requirements.  Last time my sisters came for Easter Kaen asked me to make it for the big meal and she melted my heart when she said it felt like Easter when we ate that pie! They always fork it down as they are cherry lovers plus my sisters love how light it tastes.  I share it so you can make it anytime you want an easy company dessert.   You should make it the night before, so it is chilled enough to eat by 1 pm.cherry sunrise pie

It has to have a gluten free crust for me but if you are making it for the wheat eating public there are redi-made crusts out there that will make this so simple yet so delightful.

Cherry Sunrise Pie

One pie crust: I made mine from an 8 oz box of gluten free graham crackers crushed and mixed with 1/3 cup melted butter and pressed gently into a 9-inch pie pan.  Bake at 375 degrees for 9 or 10 minutes.  Let cool completely before filling. I made mine the night before. Or buy one; they sell them at holiday times in the gluten free area in my local supermarket and at the local natural food store. Will save time to buy one…

Ingredients for filling

18 or 19 oz can of crushed pineapple in own juice

1 21 oz can of cherry pie filling

1 8 oz pkg light cream cheese, room temp.

½ tsp vanilla

1 cup heavy cream

¼ cup powdered sugar

Directions

Drain the pineapple for 20 min; save the juice!  I used my microwave to gently warm the cream cheese; it has a softening setting for cream cheese which works perfectly. I unwrapped it and placed the cold slab on a small plate and warmed it on a very low heat until supple and smooth.  Dump in a mixing bowl, add 2 tbsp pineapple juice, the vanilla, 1/3 cup crushed pineapple, ½ cup cherry pie filling.  If you are smart you will mostly use the goopy stuff and not too many cherries.  Save them for on top! Next, stir this all together really well.

Then whip the chilled heavy cream in a separate bowl with an electric

mixer until soft peaks form, add powdered sugar and mix well with the mixer; be careful not to over beat it.  If it gets clumpy you went too far.  Fold this into the cream cheese mix until it isn’t streaky with white areas.

Gently spoon the filling into the pie shell, spread it out to fill the entire bottom.  I used a spoonula (blend of spoon and spatula) and smooth the top with a flat cake spatula.  I like to leave a sort of tiny ridge on the outer edge to keep the pineapple from spilling out onto the crust.  Then carefully pour the rest of the cherry pie filling in the center spreading it to cover ¾ of the top from the center out.  Finally, use a spoon to put clumps of pineapple around the outer rim of the cherry filling.  Chill

photo 1

at least 2 hours, preferably 4.  Cut and slice. No adornments are needed. It has a light fluffy consistency and it isn’t that sweet.  Great to top off a big meal; not too filling and the fresh fruity taste is a spring treat.  Try it soon and you will be giving the recipe out afterwards!

I have no pictures of creating this pie; maybe this Easter I will take the time to snap a few and add them to this post at a later date.

This is about the fifth time I have blogged this recipe; first was in 2014. Been making it for like 18-20 years!

Apple Pan Dowdy, a Really Delish Dessert

If you don’t have quite enough apples for a pie you can make this quick and delish apple pan dowdy. It sounds very old fashioned and I think it is just that: old school yummy.  I believe the name comes from the messy way you create the final look; turning the crust under the hot fruit and baking again so that crust get finished as it soaks in the juices and your dessert becomes a bit more like an apple crisp than a pie. I believe my recipe came originally from a very old Betty Crocker cookbook.  I have adapted it to make it gluten free. Its one of my favorite quick fruit desserts for cold winter nights.

Dowdy means not very pretty, drab and this is a bit of a hot mess in its looks but the flavor is spicy, fruity and far more exciting than a plain apple pie. I think it has spoiled me from apple pie. Definitely worth a try.

I have made it with golden raisins, regular raisins or currents which are tiny raisins. All work great.

Please use a firm baking apple that will hold its shape for a decently long bake. I used yellow delicious this time. I have used a number of different baking apples for this; Rome, Braeburn work fine; just don’t use red delicious which is an eating only variety. Green granny smiths tend to be a bit too firm for this recipe while Empire apples get a bit too squishy and applesauce like. Most any other type of apple will do.

This might be my second favorite apple dessert; after my French apple tart that I make regularly; easy, fairly low sugar and oh so delightfully cinnamony and lemony at the same time.

apple pan dowdy

Messy but oh so tasty!

Apple Pan Dowdy

Crust:

1 c plus 2 Tbsp. brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Butter the inside of a glass baking dish: I used a 9 inch glass pie pan.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

1/3 cup golden or regular raisins

2 Tbsp. peach schnapps

5-6 large Golden Delicious apples

1 Tbsp. fresh lemon juice

1/3 cup sugar

Heaping ½ tsp. cinnamon

1/8 tsp. nutmeg

Sprinkle ground cloves

1 tsp. lemon zest if you like

1 -2 tsp. softened butter

Directions: Put raisins in a small glass dish, add schnaps, microwave one minute on high. Let stand so the booze soaks into the raisins. Peel apples, cut in quarters, remove cores, cut each quarter into 4 or 5 slices. Place in a large mixing bowl, sprinkle with lemon juice.  Mix the dry ingredients in a cup; pour over the slices, toss with a big spoon; sprinkle with lemon zest if desired.

Pour the apple mixture into the glass pie pan that you had rubbed with soft butter. Get out the crust and roll it out; just slightly bigger than the top of your baking dish. Lay it on top of the apple slices and tuck in the edges so nothing hangs down over the edge.  Bake for 30 minutes in a 375 degree oven. Remove from oven, use a sharp knife to cut a cross hatch into the top (4 big cuts) so you end up with 9 pieces. Use a big serving spoon to gently tip up the crust and get it under some of the hot apples.  Don’t worry if it breaks up further or looks like a mess.  That’s part of its charm! Let bake 25 to 30 more minutes.  The crust (whatever peeks out of the messy fruit pieces) should be very lightly browned and the apples are bubbling. Let it rest a bit; don’t serve boiling hot but warm will be awesome.  Slice and top with a big dollop of vanilla ice cream, crème or yogurt if you like that sort of thing.  We ate it with ice cream and then the next time I had some plain – just my favorite way to appreciate the flavor and texture of this spicy treat. Enjoy!

Brown Rice Flour Mix (same as King Arthur basic gf blend)

2 c brown rice flour

2/3 c potato starch – not potato flour!

1/3 c tapioca flour

The crust recipe is from Annalise Roberts great cookbook, GF Baking Classics, Second Edition.

Real Deal Strawberry Shortcake

strawberry shortcake

Strawberry shortcake is a classic and no one turns down a slice of it at at a family gathering. I am not sure where I got the gf shortcake recipe; maybe my old Bette Hagman Gourmet Cookbook. I used to make shortcake a lot when I could still use all purpose flour but my gf biscuit version is pretty tasty. But there is one thing, you gotta make it with the best freaking strawberries you can find.  None of those ultra firm ones with whitish cores that are shipped in from far away.  You need juicy ripe scented red berries that are served over a gluten free short bread.  Yes, my local season is done but it can be done with other than local produce – the riper the better and it will taste great!

My mom always made a gorgeous version of strawberry shortcake. When I was a kid she would serve it as an entire meal.  I have done that and it is kinda cool.  Pre gluten free I generally made a huge oval biscuit with a smaller topping biscuit that I split off and buttered the split area before topping with berries and the smaller biscuit and topped with more ripe berries and a pillow of softly whipped heavy cream.  Oh berry perfection!  Now I bake it in two separate pans but the construction of the final product is the same otherwise. The pictures on construction are a couple of years old but the process is the same and the results are consistently heavenly….

shortcake 2
shortcake bisquit
shortcake 5
shortcake 3
shortcake ready
strawberry shortcake

Mom’s Strawberry Shortcake, GF2.3

Biscuit dough

1 cup white rice flour

2/3 cup potato starch flour

4 tsp. baking powder

1 tsp. baking soda

2 tbsp. sugar

½ tsp. salt
½ tsp. xanthan gum

6 tbsp cold butter

1 medium egg

2/3 cup buttermilk

2-3 tsp. sugar (optional)

2 tsp. soft butter

————————–

Other ingredients:

2 quarts ripe strawberries

½ cup sugar

2-3 tbsp. Karo light syrup

1 cup heavy whipping cream

½ tsp. real vanilla

2 tbs. powdered sugar (if you like your cream sweet)

Directions
Heat oven t0 400 degrees. Mix the dry ingredients in a medium mixing bowl. Cut in the cold butter until it is small pebbles.  Add the egg and most of the buttermilk.  Mix with a spoon; add rest of buttermilk if you need it.  It should be a bit sticky, don’t over mix; just until dry is blended in.  Spray the inside of an eight inch cake pan and a 6 inch cake pan with cooking spray.  If you don’t have a small pan just use two 8 inch ones.  Pat ¾ of the dough into the 8 inch; make it about ¾ to 1 inch thick and try to smooth the top and side edges a bit.  Put the rest of the dough in the smaller pan and do the same smoothing.  Make that one ½ to ¾ inch thick.  Optional: take 2-3 tsp. of granulated sugar and sprinkle it over top of them. I think it gives a great finish to the shortcake. Bake them about 20 to 25 min; the smaller one should be done in 20 minutes; a golden light brown. Set on a cooling rack for a few minutes.

While it bakes, get the berries ready.  Hull 2 quarts of fresh ripe berries.  Place them in a glass mixing bowl; chop through them a few strokes with a sharp knife.  Add ½ cup sugar and about 2-3 tbsp. Karo light corn syrup to the berries.  Stir well and refrigerate until the shortcake is baked.  You could do this berry preparation up to two hours in advance.  No more or they will start to disintegrate.

Place the fairly hot bigger layer on a large platter, one big enough to hold the shortbread and still have room for a generous overflow of strawberries. Butter lightly if you wish.  Top with several big spoonfuls of berries.  Don’t worry if there is juice in the berry bowl; there should be; melted down sugar and Karo syrup with berry juice will give you a delish berry liquid.  Top with the second smaller biscuit and then more berries.   Cut into chunks.  Top with freshly whipped cream; beat a cup of heavy whipping cream until it is softly whipped.  Add ½ tsp. vanilla and ¼ cup sugar if you wish it sweet.  Be sure to pour the berry juice over your shortcake; it soaks in and adds to the strawberry experience.

My dad liked to pour unbeaten cream over his shortcake. My mom usually set out the whipped cream, a jug of cream and some whole milk so you could chose how to finish off your personal shortcake.  I might add that I grew up on a farm so this was raw milk from grass pastured cows; fantastic cream equaling a freaking perfect shortcake topper.  We also grew our own berries; no chemical sprayed on them ever.’

Notes: Karo is sugar syrup; I know, I know its not very healthy but it is only a bit and it improves the berries to have some. Just do it. And while I am being bossy: please use real whipped cream. So easy to make and if you are going to the trouble of a scratch shortcake you need the real deal topping. It is hugely worth it.  I actually stored some whipped cream in the fridge overnight and it was still decent the next day although the texture is a bit softer than it originally was. Strawberry shortcake is a decadent treat but honestly no more so than a sundae you get at an ice cream place. SO go ahead and indulge. Enjoy!

shortcake, one serving

If there is any left over it makes a great breakfast the next morning!

Originally published in June 2014.

strawberry shortcake

Real Chocolate Mousse — The Easy Way!

This is Valentine’s Day weekend. At my house we had a cozy dinner tonight for two. For dessert I made my chocolate mousse recipe; been making it since college days. I haven’t served it in a while and when we enjoyed our cups of light chocolately deliciousness I wondered why on earth I hadn’t made in the last year or two.  Joe happily took home two of the cups. I used to have a married couple who loved it so much that if either came by without the other and I served mousse and sent one home for their spouse; it never made it there; eaten on the way or shortly after arrival. Sneaky business!

I love that I can whip it up in a few minutes – just a few easy steps; no double boiler necessary or stirring for endless minutes. All you need is a bit of strong hot coffee, some eggs and some chocolate chips. I add a bit of brandy and that makes it special! Be sure to chill it at least 2 hours but preferably 4 before  you enjoy it. I love it with a bit of whipped cream but my favorite is some plain heavy cream, light cream or even half and half poured on top. Delish!

You can sub in some dark chocolate chips for part of the cup of semi-sweet chips. Works perfectly, even mini chocolate chips will do fine.  You could leave out the alcohol but it really deepens the flavor; could use a teaspoon of real vanilla extract for it.

I made this super fast and didn’t stop for any picture taking; the cute blue flowered cup just got washed up after we enjoyed dessert!

Chocolate Mousse

Ingredients

3 large eggs, separated

3 Tbsp. sugar

1/3 cup strong hot coffee (I use enough instant coffee for one cup and add it to the 1/3 cup hot water)

1 cup semi-sweet chocolate chips

1-2 Tbsp. cognac or French brandy

Directions: Heat a kettle of water to boiling. While it does that separate the eggs and put the whites in your mixer bowl. Beat until still; as it gets closer gradually add in the tablespoons of sugar. Set aside. Pour the really hot water into your blender and let stand 1-3 minutes, it warms up your blender container to help melt those chips! Dump out the water and immediately pour in the chocolate chips and the hot coffee. Cover. Turn on blender; run on medium for 30 seconds, leave running and add the egg yolks (through top feed hole) and then the brandy or cognac (best quality you can afford). Blend up to 30 more seconds and then spoon over the merengue and gently fold in until no white streaks remain. My new Blendtec blender made it super thick and creamy in that minute of blending. All depends on your blender’s strength. Scoop into 6 4–6 ounce size dessert dishes. Chill 2-6 hours; preferably 4-6. Serve with whipped cream or just plain cream or half and half. Store any leftovers in the fridge; cover with plastic wrap; keeps 3-4 days tops but never lasts that long in my house. Enjoy!