All posts filed under: Desserts Lactose Free

All that Lemony Goodness ~ #10

The other day while Jane was doing a bit of research, she came across the little jewel of information that hazelnuts aren’t the same thing as other tree nuts. Meaning – supposedly, she should be able to eat them and not have to hop on the train to Crazytown. I bought a small (1 cup) pack of dry-roasted chopped nuts, gave her a teaspoon to eat… and waited…. Nada.. Encouraged..Elated…Excited… I decided to make her up a batch of Trisha Yearwood’s Pecan Pie Muffins (you know… using hazelnuts). Because you all know that with her particular food triggers, anything I can do to make her life suck a little less – I’m going to do. Well…. we were a bit premature in our assessment. Hazelnuts didn’t effect her cognitive functions, the problem was much further down the pike (if you get what I mean)…. I had to toss them out. So why am I talking nuts when this is about lemony goodness? Because lemon is my go to for her. She loves lemon almost as much as …

Hickory Nut Sandies

I guess for most people, Oreos – or some other chocolately, crispy, gooey thing was their cookie of choice growing up. Me? It was Pecan Sandies… I love a shortbread cookie. I love that slightly sweet and a little bit salty, brown, buttery cookie… and there is nothing better to dunk into a tall glass of cold milk… or hot chocolate…. or coffee (in my later years…) The thing is – I can’t buy them anymore. Between the dairy – pecans – and god knows what else in them; it just isn’t a very good idea. Luckily, since we’ve come across cultured butter, making things we all can eat has gotten a lot easier. ____________________________________________________________________________________ On our trip the other week, the cabin we rented had huge hickory trees surrounding the front parking area. I busied myself one morning whacking the fallen shells with a rock, picking out the tender nut meats – thinking that since they weren’t exactly the same thing as pecans (Jane can’t eat them), or walnuts (.. those either) or most …

Russian Tea Cake

or ~ Spiced Orange Upside-Down Cake or ~ Slap me with that spice, Vladimir Russian Tea – just the name brings back overly sweet family get-togethers, the smell of libraries at holidays, and that particular teacher in the past that, come Fall, would drink nothing else….. she reeked of mothballs,  cloves… and Tang©. Granted, you don’t see it being served very often at parties anymore – and it’s been years since anyone has gifted me with a gingham topped mason jar of the mix… But you know if you ever were in a need for a tangy, sinus clearing, sugar fix… that was the stuff. And I have to say… I really liked it. Truth be told, I’m not a fan of Pineapple Upside-Down Cake. The enzymes in the fruit turn the cake and batter into something just completely indigestible to my sensitive gag reflex…. but I love the idea of it…. and I had these decorative oranges… and something needed to be done with them. Russian Tea Cake Makes 1 – 9″ Cake Ingredients …

Curb Market Crawl – Back to the Peach (Part One)

Inevitably, in dealing with local farm markets there’s going to be a couple of repeats in what’s available every season and what I choose to buy. Occasionally, something new pops up… like the parsnips. But more times than not, it’s the same actors in the play every season. Just think of it like a cheesy dinner theater. Peaches are quite possibly my favorite fruit – so I always buy more than is prudent – and that means I bought two large baskets of them… at $8.00 each. In case you’re wondering… that’s a lot of peaches. This year’s variety of choice are Flavor Rich Peaches from R&A Orchards. in Ellijay, GA. Flavor Rich are an early season Cling peach ripening in early may through to mid June in slightly cooler climates. Characterized by dense fuzz, and rich, deep yellow flesh with swatches of blush into the nipple end of the fruit. Since the pit stay well embedded in the fruit, you’ll leave a fair amount attached to the pit when they’re sliced – making this …

Peering Down the Pie Hole – Buttermilk Pie

Is it as good as it sounds? Hella yeah! In fact, my slightly bruised ego aside, Jane says it’s the best pie I’ve ever made. About a month ago, I come into the kitchen and find this… on the kitchen counter with a note that said, “I want this.” – Yes, that is a clothes pin. – Yes, that recipe does say tartlet and berries… ignore that for a minute You know Jane can’t eat chocolate, so unless she’s muttering “chocolate pie” in her sleep (which she has been known to do)  I’m pretty receptive when there is something dessert-wise that she asks for. Only… They were nancy little tartlets in puff pastry… eesh!   I don’t do fussy. They had berries – she isn’t a fan. There was a 1/2 cup of heavy cream in the recipe – she’s severely lactose intolerant. So, wanting and getting were going to need a little attitude adjustment. A Couple of Things: 1. The recipe is based on the Williams~ Sonoma New Flavors for Dessert Book, and the crust is (low-end) store bought readi-made. …

Say Cheese…

I’m a pretty big cheese whore. I mean – I can tear through a block of cheese like nobody’s business. I love those deep complex flavors. Which is probably why I never really cared much for cream cheese, cream cheese frosting… or cheesecake for that matter. It’s like  munching on a pile of milk flavored Crisco… and that just isn’t appetizing. Add to that – Jane’s zero tolerance for lactose – cream cheese has no place in this house. We had a hankering for carrot cake this week, and while I could have used the Tofutti Soy Cream Cheese for the frosting – I wanted something with a little more taste to it. Don’t get me wrong, the Tofutti product are a passable substitute for dairy… texture-wise, but they lack severely in the taste department. And, if I’m going  to go through the trouble to make a cheese frosting – I don’t want it to taste like sweetened tofu. You’ve seen me write about Cabot’s Cheeses before. Their Extra Sharp and Seriously Sharp Cheddar are are …