Anything lemon flavored always makes me think of summer. Maybe it's the yellow color that is reminiscent of sunshine, or the refreshing tangy flavor. I developed this lemon cake when I was trying to create an allergen-free version of pound cake for my daughter. Rather than making a plain pound caked we decided to kick up the flavor with lots of lemons. The result is this moist, sweet-tart cake. If lemonade were a solid, this is what it would taste like. A great accompaniment to an afternoon tea.
This pudding recipe is so simple, and can be made with just a few ingredients. Yet, the result is a decadently rich, dense, chocolate pudding that is reminiscent of the French dessert, Pot de Creme. It will satisfy the most hardened chocoholic. You can vary the flavor by adding peppermint or orange extracts. Just remember that extracts are concentrated. Add in small amounts (drops) until desired flavor is reached. You can also use this recipe to make chocolate pudding pops! Pour chocolate pudding into popsicle molds instead of ramekins. Allow to cool, then freeze overnight.
_Autumn brings an abundance of crisp juicy apples. And I can't think of anything better than using them to make an old fashioned apple pie. Here is a recipe for a rustic, free-form pie. You don't even need a pie plate! It is wheat, dairy, eggs, peanut and nut free. You can also make it soy free by using Spectrum shortening and Earth Balance soy-free margarine. I use superfine brown rice and sweet rice flours. If you can not find the superfine flours, you can use regular brown rice and sweet rice flours. However, the texture will not be as smooth. I have served this pie to friends and they were shocked to discover that it was allergen-free. This recipe makes enough for 2 pies.
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