Chilliwack Schmoo Cake gluten free

I guess I was craving a decadent dessert the day Charlotte posted her recipe for Schmoo Torte.  K

Needing it be gluten-free I did some googling research 

and learned that this dessert is truly credited to Winnipeg,Manitoba. 

I can understand that a place that still has snow in May 

might need to be comforted with dessert !  

Since I 'designed' this recipe to be gluten-free I took the liberty to rename my version of Schoo Cake  after my own city ....Chilliwack....   This cake is on my favorite dessert list and judging from the complements from friends and family to whom it was served I will definitely be making it again !

Cake 

• 10 lg. egg whites 
• 10 lg egg yolks 
• 1 1/2 cups white sugar (divided)
• 2 tsp vanilla 
• 1/2 tsp cream of tartar 
• 1/2 cup Julie's Flour Mix 
• 1/3 cup white rice flour 
• 1/2 tsp xanthan gum 
• 1 1/2 tsp baking powder
• toasted pecans, filling and Caramel Sauce

1. Beat egg whiltes with the cream of tartar until foamy, then add 1/2 of the sugar beating until stiff peaks form.  Set aside. 
2. Beat egg yolks with remaining sugar and vanilla until thick and creamy (will take 3-5 minutes) 
3. Mix dry incredients well and add to egg yoks 
4. Using a spatula fold egg whites into the batter. (folding some of the mixture into the egg whites first and then adding the mixture into the remaining egg whites helps to mix evenly) 
5. Spoon batter into a tube pan that has the bottom lined with parchment paper.
6. Bake for about an hour at 350 degrees. 
7. Invert to cool 
8. When completely cooled cut into three layers. Spread filling on layers and reassemble.   Frost cake with remaining filling and decorate with toasted pecans and drizzle with warm Caramel Sauce --
9. Serve each slice with extra Caramel Sauce !!!!  

Filling 

1. 3 cups whipping cream 
2. 3 tsp instant vanilla pudding 
3. 1/4 cup icing sugar 

Beat whipping cream with pudding powder and icing sugar until stiff 

Caramel Sauce 

• 3/4 cup butter 
• 1 1/2 cups brown sugar 
• 1 cup whipping cream 
• 1 tsp vanilla 

1. In saucepan on medium heat melt butter 
2. Add the sugar and bring to a boiling point
3. Stir in the whipping cream and vanilla 
4. Turn heat to low and simmer for about 20 minutes 
5. Cool sauce (it will thicken more as it cools) and  store in fridge until needed. 
6. It can be reheated in microwave for serving if desired. 

Rhubarb Chantilly Cream Pie

This is a nice light, slightly tart Rhubarb dessert.  Pour the filling in a ready made Graham Crust it becomes a Pie, or pour the filling in a Parfait Glass and it becomes a Mousse.  Either way it is a nice summer treat. This is enough filling for two pies or one night serve the dessert as a Parfait (served this way it is gluten free as well), next night bring the the pie to a potluck.

• 8 cups if Rhubarb, chopped
• 1 1/2 cups sugar (more if you like it sweeter)
• 1 large 8 serving package of Strawberry flavored Jello
• 4 cups of chopped Strawberries
• 2 cups of whipping cream, whipped

1. Combine the Rhubarb and sugar in a pot.
2. On medium heat cook until the Rhubarb is soft about 15 minutes.
3. Remove from the heat, add the Jello, stirring well until all the crystals are dissolved.
4. Put in the refridgerator until it begins to set and is the consitancy of raw egg whites.
5. Add the chopped Strawberries.
6. Fold in the whipped cream.
7. Pour into graham wafer crust.
8. This is enough filling for two pie crusts.
9. Top with additional whipped cream and decorate with Strawberries.

Fruit Crisp

Crisps are such a quick dessert to throw together when company walks in the door. If you have some fruit on hand and basic pantry ingredients, you will never be in a pinch for something to serve. Rhubarb is one of our favorite crisps. I love to serve individual crisps. It makes serving a cinch and everyone gets the perfect amount of fruit and crispy topping.

To make it easier yet. . .I am providing the ingredients. . .per person. . . do a little math. . and you can make it for four. . .or two. . .or eight.

Fruit Crisp

Ingredients per person

• 3/4 cup of chopped fruit. . .I've used rhubarb in these pictures
• 1 tablespoons butter
• 3 tablespoons brown sugar. . .( I like it not too sweet. . so increase sugar to four tbsp. if you do)
• 1 tablespoon flour
• 2 tablespoons rolled oats ( I use a hearty hot breakfast cereal that has rolled oats, rye flakes, sunflower seeds, barley flakes, and flax seed. . .why not add a bit of nutrition to the mix?)

Method

1. Spray your individual small gratin dishes or 8 ounce ramekins with cooking spray. . or use a square pan for four people.
2. Divide the rhubarb into each dish.
3. In a food processor. . . (not at all necessary). . combine your butter, brown sugar and flour.
4. Dump the butter mixture in a bowl. .. and crumble in your oats with your fingers. . .until well mixed and crumbly.
5. Evenly divide the crumb mixture over each gratin dish.
6. Preheat oven to 375. . .and bake until the top is crunchy and well browned. . and the bottom has formed a thick bubbly sauce.. . .about 35 minutes. I pop these in the oven while we are eating dinner. They can be put together in the afternoon and left to sit covered with plastic wrap on the counter.

Whipped Strawberry Dessert

This whipped, frozen strawberry dessert is a cool treat for a warm summer day. I've been making it for decades, ever since I tasted it at a summer barbecue. It is from a local church cookbook, submitted by a Bev K. That happens to be the same Bev that is also a contributor to this very blog. With local strawberries now available, it's the perfect time for trying this flavourful frozen delight.


Crust:

• 1/2 cup melted butter
• 1 cup flour
• 1/4 cup light brown sugar
• 1 cup chopped pecans (or walnuts)

Preparation:

1. Place flour, brown sugar, chopped pecans and melted butter into a 9" x 13" pan.
2. Mix well.
3. Bake in a preheated oven at 350º for 20 minutes...stirring occasionally.
4. Pack crumbs firmly into the bottom of the pan with a fork.
5. Cool.

Strawberry Filling:

• 2 egg whites*
• 1 cup sugar
• 2 cups sliced fresh strawberries or 1 box (10 oz.) frozen strawberries, partially thawed
• 2 tablespoon lemon juice
• 1 cup whipping cream
• fresh strawberries (optional)

Preparation:

1. Combine egg whites, sugar, berries and lemon juice in large, deep mixing bowl.
2. Beat on high speed until stiff...about 10 minutes.
3. Whip the whipping cream in a separate mixing bowl....and fold into the strawberry mixture.
4. Spoon over the cooled crumb crust in the pan.
5. Place in the freezer and freeze for at least 6 hours or overnight before serving.
6. Remove from the freezer about 10 to 15 minutes before serving.
7. Cut into squares and serve partially frozen.
8. Top individual servings with a dollop of whipped cream and sliced fresh strawberries (if desired).

* Editorial note:  Pregnant women, children and people with compromised immune systems should not consume raw eggs because of the possibility of salmonella.  Pasteurized egg whites are readily available in the egg section of the grocery store. 

Enjoy!

Cream Filled Puff Pastry Cones

Here's a sweet and pretty idea to serve on Mother's Day.
The china I've used today were my mom's. Royal Albert, Lavender Rose.

For the pastry cones:
Molds can be purchased at cake decorating stores or kitchen shops. They are very inexpensive. You can also make your own which will end up being quite a bit larger. Take boxed waffle ice cream cones and wrap them in foil. Then wrap in parchment and use as directed below. Discard cones after use.

• 1 397 gram box puff pastry -this is found in the frozen food section of the grocery store (I use Tender flake brand)
• 1 egg
• 1 tsp water
• raw sugar, optional

1. Thaw pastry as directed on package. There are 2 blocks of pastry in a box. Take one out at a time.
2. Lightly flour a pastry mat. Place block of pastry onto map and gently roll block out into a 10x12 sheet. 
3. Whisk together egg and water. 
4. Lightly brush pastry with egg wash. (you will not nearly use it all)
5. Cut pastry into long strips 1/2" wide. 
6. Wrap parchment paper around cone molds and then take one strip of pastry at a time and wrap around molds overlapping as you work from bottom point to the top. The pastry will stick together well.
7. Lightly brush a little more egg wash over the pastry wrapped around the cone and then sprinkle with sugar.
8. Place pastry wrapped molds on parchment lined baking sheet. 
9. Bake pastry cones in 375º oven for 12-15 minutes, until golden brown.
10. Pastry will be very flaky and fragile. Carefully pull baked pastry off cones and remove parchment. Cool on a rack. 
11. Once cooled store in airtight container until ready to fill. Best used the same day.

For the filling:

• 1 cup whipping cream
• 1 tbsp powdered sugar
• 1 tsp vanilla OR almond extract
• 1 package Whip It, (this is a whipping cream stabilizer, or you can use 1 tbsp instant vanilla pudding powder)
• fresh raspberries
• fresh mint leaves

1. Whip cream until it just begins to thicken.
2. Add sugar, flavouring and Whip It. Continue to whip cream until cream is thick.
3. Fill a piping bag fitted with a tip with whipped cream.
4. Just before serving fill cones with cream, adding a few fresh raspberries as you fill the cones. 
5. Make a nice swirl at the top of the cone with the cream and garnish with a fresh raspberry and mint sprig.

NOTE: The cones can be made earlier in the day and once cooled keep in an airtight container until ready to fill. The pastry is so delicate, so it's best if you can have your cream ready to go in the pastry bag in the fridge and fill as near to the time they will be served as possible insuring that your cone is crisp and flaky and do not become soft.

For a savoury version of Puff Pastry Cones see this recipe.

Rhubarb Meringue Pie

I remember as a young girl pulling out long stocks of pink rhubarb from the garden, washing it and then asking for a little dish of sugar to dip it in.  A wonderful treat.

Rhubarb is the first fruit you can find coming up in the spring. If you have always wanted a rhubarb plant, but don't have the room in your yard, plant it in a big barrel or planter. I have had great success that way. Add lots of compost and you will have rhubarb to share.

When I only have enough dough for a single crust pie, I add a crumble or meringue topping.

There are many good pie crust recipes to choose from here on the blog. I use the one on the Tenderflake box. The nice thing with that recipe is it makes enough for a number of pies. I make the whole recipe, use what I want, divide the rest, flatten pieces into discs, wrap and freeze. When you need a pie crust all you do is thaw a disc roll it out and you are ready for another pie.

Ingredients:

• 1 unbaked pie crust
• 6 cups fresh or frozen rhubarb (if using frozen allow to sit until almost thawed)
• 1/3 cup flour
• 3/4 cup sugar
• 1/2 tsp nutmeg
• 2 eggs -separated
• 2 tbsp sugar (for meringue)
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla

Method:

1. Prepare and roll out pastry for a single crust pie.
2. In a large bowl mix sugar, flour, and nutmeg together. Separate the eggs and add the yolks to sugar mixture. Using a fork blend together and then stir in rhubarb.
3. Transfer rhubarb into the pastry shell and bake at 375º for 35-45 minutes.

Meringue:

1. Beat room temperature egg whites until they begin to get frothy. Gradually add sugar, cream of tartar and vanilla and beat until mixture is thick and glossy. Once fruit pie is cooked, pile the meringue on top of hot fruit creating peeks with the back of a spoon.
2. Return pie to oven and bake meringue until golden. About 8-10 minutes. Stay with it so it doesn't get too brown.

Tips for perfect Meringue:

1. Let egg whites stand at room temperature for 30 minutes before beating. This will allow for better volume.
2. Make sure your bowl and beaters are clean and dry.
3. Add the sugar gradually as soon as mixture begins to froth.
4. To prevent the meringue from weeping, top the pie while it is still very hot. This helps the underside of the meringue to cook at the same rate as the top of it.

Mason Jar Lid Pies

 Everyone loves mini-pies, it seems...

but not everyone has mini-pie pans at their disposal.

Or do they?

Who doesn't have Mason jar lids in their cupboard?

They work fabulously as a wee pie pan.

The mason jar lids are like a little spring-form pan...

and the wee pies pop right out.

They are the perfect little hand-pie!

The rhubarb in the garden is ready for the picking...

so I decided do see for myself if the Mason jar lids really doubled as pie pans.

And yes, they do!

Ingredients:

• 6 Mason jar lids and rings, wide-mouth size
• 1 box refrigerated pie crust or pastry for a double-crusted pie.
• 2 cups rhubarb, chopped
• 1/2 cup sugar
• 1/4 cup flour
• 1/8 teaspoon nutmeg

Instructions

1. Wash and chop rhubarb quite fine
2. Combine rhubarb, sugar, flour and nutmeg. Set aside.
3. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
4. Place 6 wide-mouth mason jar rings on the baking sheet. Place 6 lids inside the rings with the rubber seal facing down and the top of the lid facing up. Spray the lids and rings with non-stick cooking spray.
5. Roll out pastry for one pie crust (or use refrigerated pastry). Using a mason jar ring as a guide, create a bottom crust by cutting a circle about 1/2 inch around the lid.
6. Carefully fit the crust inside a jar lid on the prepared pan. The crust should hang over edge of ring a bit.
7. Repeat until you have 6 bottom crusts. (You will need to re-roll the scraps.)
8. Place filling into each crust.
9. To make the top crusts, roll out the second sheet of pastry and use a jar ring to cut 6 more circles.
10. Place the top crusts over the filling. Try to pinch the top and bottom pastry together to seal. (As you can see, my seal never quite held!)
11. Prick upper crust with fork in several places.
12. Bake the pies in the preheated oven for 30-35 minutes or until the filling is bubbly and the crust is golden.
13. Cool on a wire rack. 
14. Run a knife along the edge of the mason jar ring to release the pie.

Serves 6

* The mason jar lids wash up beautifully in the dishwasher!

Homemade Yogurt

Homemade yogurt is easy to make, and so much cheaper than the commercial varieties.
Here is how I make it.

• 4 cups whole milk 
• 2 tbsp commercial yogurt (Greek is good) 
• candy thermometer 
• double boiler 

1. Pour 4 cups of milk into the top of a double boiler and place over the bottom pot that has a couple of inches of boiling water in it --  the top of the double should not touch the water, but keep the water boiling.  
2. Cook, stirring every few minutes and check the temp. of the milk.  You want to bring it to just below the boiling point , do NOT let it boil.   Take it to about 200F or 90C.  It takes about 20-30 minutes to get it there. A layer of foamy bubbles will form over the top as it cooks.  
3. Remove from heat, skimming off any top 'skin'  and let cool to lukewarm  100F or 37C  Hint - if you don't want a skin to form over the milk as it cools,  place plastic wrap over the top of the milk - yes, touching it. 
4. Stir in the 2 tbsp commercial yogurt -- make sure you are using one with a  live active bacteria.(after you make your first batch, you can save a couple of tbsp for your next batch.  It is easiest to mix some of the lukewarm milk into the 2 tbsp prepared yogurt and then stir if back into the rest of the milk.  
5. Now cover the bowl with a clean cloth and set it in a warm place.  I find putting it into my oven with the oven light left on is perfect.    
6. Leave it there for about 10-12 hours -  overnight is nice when you don't use your oven!  You can leave it up to 24 hours if you wish.  The longer you leave it the stronger the flavour will be.  
7. It will set up very nicely with a smooth, creamy  texture. 
8. After it is thick you can stir in flavouring if you wish  --  Stirred Yogurt is a little thinner -- so the choice is yours.   Leave it thicker and add fruit or granola when you serve it or add flavoring before you refrigerate.   
9. If you want to make Stirred Yogurt remember to first take out the 2 tbsp. for your next batch.

My husband and I like our yogurt flavored --  our favourite is the following . 

• juice and grated rind of 1 lemon 
• 2 or 3 tablespoons honey (or to taste)   

1. Mix together and stir into set yogurt before refrigerating. 
2. The gentle lemon flavour adds a tang that is lovely with fresh strawberries ! 

Bodentorte (Fruit Flan)

In the 1930’s there were two little boys, living in Russia, who loved to play together. Through difficult circumstances, they were separated when one of them, my dad, moved across the country and later across the ocean. My dad was a young adult when he found out that his friend, Abram - back in Russia, was really his half brother, having been given to an aunt when his mother died. (Even though the father remarried, his firstborn had stayed with the aunt while my father was born to the second wife, my Omi) Years later now, connecting with his half brother in any way was impossible, but in time they found each other and my dad began his mission to get him out of Russia.

By a miracle this "uncle of mine," along with his family, arrived at Vancouver airport in 1978. I cannot explain in words, the emotions of such a re-union, one that requires getting to know each other, even though you are family. At first we had trouble communicating because of language barriers, but eventually they all learned English. I am so proud of my Tante Lena, who now so easily translated her recipe from Russian to English for me, as she read it to me. She is one of the bravest and most gracious women I know.

Ingredients:

• 3 egg yolks
• ¾ cup sugar
• ¼ cup water
• 1 teaspoon vanilla
• ¼ cup oil
• 1 cup flour
• 1 1/2 teaspoons baking powder
• ½ teaspoon salt
• 3 eggs whites
• ½ teaspoon cream of tartar (optional)

Filling:

Berries or a combination of fruit with a package of fruit glaze OR

1 quart canned peaches along with syrup and 1 1/2 Tablespoons cornstarch.

Method:

1. Prepare 11" flan pan by greasing, being careful to get into all the creases. Sprinkle with flour and tap to get it evenly all over.
2. Using a wooden spoon, beat egg yolks and sugar until pale yellow.
3. Stir in liquids and then combined dry ingredients.
4. Beat egg whites with cream of tarter and gently fold into batter until just blended. Do not beat.
5. Pour into prepared pan. Bake at 350° F for 25 minutes, or until a nice golden color.
6. Allow to cool for 15 minutes. Pull away the edges gently by hand or slide a butter knife along the edges to make sure they come loose. Invert onto cooling rack. You may have to peek under the pan and gently slide the knife across part of it. If part of the cake remains in the pan, just gently loosen it and the sponge-like cake will easily patch up the spot.
7. Allow to cool and fill with favorite fruit and top with glaze, following pkg directions. If using drained canned peaches, mix up 1 1/4 cups of the juice/syrup with cornstarch and heat, stirring until it comes to a boil. Cook, stirring a few minutes. Cool slightly and pour over fruit.
8. Beat 1 cup whipping cream, adding 1 - 2 tsp sugar, until it begins to thicken and soft peaks form if beaters are raised. Do not over-beat. Spread on cake, forming soft peaks with back of spoon.

Rhubarb Cream Pie

This Rhubarb pie is cool, creamy and satisfying 

and serving it in mason jars shows off the pretty colours.

• 5-6 cups chopped fresh rhubarb
• 2 tablespoons water
• 1/2 - 2/3 cup sugar or to taste (remember that the gelatin powder will add some sweetness)
• 2 tablespoons strawberry gelatin powder

• 3 cups graham wafer crumbs
• 1/2 cup melted butter
• 2 tablespoons sugar

• 1 package (4 serving size) white chocolate or vanilla instant pudding
• 1/2 cup milk
• 2 cups whipping cream
• Slightly sweetened Whipped Cream and fresh strawberries for garnish

1. Combine rhubarb and water in a medium saucepan and bring to a boil, stirring well.
2. Turn heat down to simmer and cook until rhubarb is soft, stirring once or twice.
3. Add sugar and gelatin powder and continue to simmer, stirring, until gelatin granules are completely dissolved.
4. Remove from heat and let cool until cold.
5. Combine graham wafer crumbs, sugar and melted butter to make crumbs.
6. Divide crumbs evenly between 6  half pint mason jars, spooning them lightly into the bottom of each jar. Set aside while you make the filling
7. Combine pudding powder, milk and cream in a large mixing bowl
8. Beat until thick.
9. Spoon 1 cup of the cold rhubarb sauce into a small dish and set aside.
10. Fold 1 cup sauce into pudding/cream mixture, until sauce is completely incorporated. (Save any remaining sauce as an ice cream topping.)
11. Place 1/2 cup rhubarb/cream filling over crumbs in each mason jar.
12. Divide the reserved 1 cup rhubarb sauce among the 6 mason jars, spreading the sauce evenly to the edges of each jar.
13. Divide remaining cream filling among jars spreading carefully over rhubarb sauce.
14. Screw tops on jars and refrigerate until serving time.
15. To serve, open jars and top each with a dollop of whipped cream and a fresh strawberry.