Chocolate Pudding - naturally gluten-free

Chocolate Pudding fills the spot of my earliest dessert memory !
 It has been a life-long comfort food even though my first memory of it involves something less than 'comfort' .
I was about 3 or 4 years old and I was sitting in my spot at the kitchen table - the window behind me.   Our home at the time was a little two room cottage without indoor plumbing or running water  -  I believe at that time we did not yet have electricity either. The wood stove Mom cooked on was also what kept our little house warm.
Mom had made chocolate pudding for dessert that day and I could hardly wait to eat it!
I remember Mom served it in soup bowls and handed me a generous helping.
I enjoyed  it  and wished for more.
Chocolate pudding has never been my Dad's favorite and I looked over to see that he was not finishing his serving.  I asked if I could have it and with a twinkle in his eye he gladly passed over his bowl and I eagerly ate it.
I still was not satisfied and asked Mom if there was any more.
I remember Mom's face as she asked, "You want MORE?"   but to my delight she got up and scraped the last of the pudding out of the pot into my bowl.
I had almost finished it when I began to have a funny feeling ... the pudding wasn't sliding down quite so easily but I tried to ignore the unfamiliar sensation.   I must have started to look a little green because suddenly Mom jumped up, grabbed the pudding pot and held it under my chin.
 Hmmm... how shall I say this delicately ?  I'm sure you guessed it - the pot was once again filled with chocolate pudding !
That experience, however, did not spoil my love of the simple dessert ... though I never again ate three generous helpings!

When I make it now it is a memory trigging taste taking me back to my childhood , something the packaged instant or cooked chocolate pudding just doesn't do  for me!   The flavour of the from scratch, home cooked pudding is just soo much better !
So here is my recipe ...

Chocolate Pudding

• 3 cups whole milk 
• 3 tbsp cocoa powder 
• 4 tbsp cornstarch 
• 1/2 cup sugar (less if your tooth isn't as sweet as mine) 
• 1 tsp vanilla flavouring 

1. Place milk in saucepan to heat,  reserving 1/2 cup 
2. Mix together cocoa, cornstarch and sugar and then sift to ensure a perfectly velvet smooth pudding
3. Stir dry ingredients into 1/2 cup milk , then add to heated milk 
4. Cook, stirring continuously  until it begins to bubble and the pudding thickens. 
5. Cool  
6. Garnish, if desired,  with toasted almonds and/or dab of whipped cream or ice-cream.  

PS. As noted by a commentor , this can be used as a pie filling. You may, however,  want to add a little more cornstarch  - maybe a couple of tsp more -- just to make the pudding a little stiffer. 

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.

Creamy Rice Pudding

When I was growing up, rice cooked in milk sprinkled with sugar and cinnamon was one of my favorite things. I have been making this simple dessert for years now, and with the increase of people not being able to have gluten products this is a good alternative to serve as a dessert, being that it is naturally gluten free. It is a delicate, creamy texture and not to sweet, make sure you make enough because the bowl gets licked clean. This serves about 4-6.

• 4 cups milk
• 1/2 cup of short grain rice, it is preferred for this kind of pudding
• 1/8 teaspoon salt
• 1 egg
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• a sprinkle of raisins is optional

1. Bring milk, rice and salt up to a boil using medium heat. (Very important or you will scorch the milk and burn the pudding)
2. Bring to a boil, stirring almost constantly. Be patient this takes a few minutes.
3. Reduce the heat and simmer for 30 minutes. (Add raisins at this time if using).
4. In a separate bowl, mix the egg, sugar and vanilla.
5. Take about 1/2 of cooked rice and whisk it into the egg mixture slowly.
6. Stir the rice and egg mixture into the remaining rice and cook for 2-3 minutes.
7. Serve warm or cooled completely. Each person can sprinkle cinnamon if desired.
8. If you are cooling it completely, cover the pudding with a plastic wrap so it will not form a skin over it.

Rhubarb Cake

 Fresh rhubarb season is almost here! I've been checking my rhubarb plants, they are growing but not quite ready to pick. So I checked my freezer and was happy to find a package of rhubarb. This is a quick and easy dessert to put together. Serve warm and if you like you can top it with a scoop of frozen yogurt or ice cream and you have a wonderful dessert!
Ingredients:

• 4 1/2 cups rhubarb, chopped
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1 small package strawberry flavored gelatin powder
• 1  517g (18.25 oz) package of yellow or white cake mix
• 1/2 cup butter, melted
• 3/4 cup water

Method:

1. Place chopped rhubarb evenly in an ungreased 9 x 13 inch baking pan.
2. Mix sugar and cinnamon and sprinkle over rhubarb.
3. Next sprinkle strawberry gelatin powder on top of the sugar mixture.
4. Sprinkle cake mix on top of the gelatin powder.
5. Drizzle melted butter on top of the cake mix.
6. Pour water over all.
7. Bake at 350º for 1 hour.
8. Yields: 12 generous pieces

Tip: I used slightly frozen rhubarb..if you use fresh rhubarb increase water to 1 cup.

Simple Strawberry Topping

This simple sauce would be a nice topping for shortcake or you could try it on your Easter Paska.

Simple Strawberry Topping

1/3 cup white sugar
1 tsp. vanilla
1 pint strawberries stemmed and halved

Combine sugar, vanilla and 2/3 of the strawberries in a saucepan. Over medium high heat cook, stirring occasionally, until sauce thickens, approx. 5 minutes. Remove from heat.
Smooth out sauce with a whisk, immersion blender, or standing blender. Stir remaining 1/3 strawberries into sauce.

Serve as a topping over ice cream, angel food cake, shortcake, waffles, or pancakes. Refrigerate any leftovers.

Date Balls

These are a no bake easy treat and if you buy gluten free Rice Krispies cereal they are a gluten free treat!

Date Balls

1 pound dates, chopped
1/2 Cup butter
1 Cup sugar
1 egg, beaten
1 teaspoon vanilla
4 cups Rice Krispies
1 cup walnuts, chopped (you can substitute pecans)
1/4 cup powdered sugar

Combine dates, butter, sugar, and beaten egg in a saucepan. Cook on medium heat for 10 minutes. Turn down heat if necessary after 5 minutes. Stir occasionally to prevent sticking or burning. Remove from heat and add vanilla. In a large bowl, mix the Rice Krispies and chopped nuts. Pour date mixture over cereal mixture. Stir. Let Cool. Roll into balls a little larger than a walnut. Put powdered sugar in a bag and shake a few balls at a time until coated with sugar. Store in covered container. They keep well. Do not freeze. Yields 6 dozen.

Vanilla Sheet Cake with Pineapple Creamcheese Frosting

This cake is a delicious cake that can be made for a crowd. It is a good dessert to take to a potluck. A simple white cake topped with a cream cheese pineapple topping.

Cake

• 1 white cake mix
• 1 cup water
• 1/4 cup oil
• 4 eggs
• small package of instant vanilla pudding

1. Beat all the ingredients together, mixing well.
2. Pour into a well greased 12"x 18" cookie sheet pan with 1" sides.
3. Bake at 350 for 20 minutes.
4. Cool, add following topping.

This step is completely optional, and I only do it if I feel like it to achieve a higher cake. At times I beat the egg yolks into the cake mix and beat the egg whites separately until they are a nice soft peak and fold the egg whites into the cake batter after all the other ingredients have been added, but you certainly don't have to. It is good either way!
Topping

• 1/2 cup of softened butter or hard margarine
• 1- 8 oz package of cream cheese, softened
• 1 1/2 cups of icing sugar
• 1-14 oz / 398ml. of crushed pineapple, well drained
• 2 cups of whipping cream, whipped until stiff peaks are formed

1. Beat the butter and cream cheese together until soft and light.
2. Add the icing sugar, continue beating until all the sugar is absorbed.
3. Add the tin of well drained pineapple.
4. Fold in the whipped cream.
5. Spread on the cake.
6. Cut into desired amount of serving pieces.
7. Top each piece with a slice of peaches (or desired pie filling)
8. This cake freezes very well.

Fried Egg Dessert

Here's a dessert if you want to have some fun with a 'menu' ... or if you are cooking for that man who loves 'breakfast all day'.

Before we talk about the recipe .....Let's step back into my mother's Mennonite kitchen.

She often had standing on her cupboard a bowl of rich milk from our own cow. There it would sit until it thickened with a slightly sour taste and velvety texuture. I never ate it but when I started dating my husband-to-be we discovered it was a comfort food to him. After that, if my mom knew he was coming, she made sure she greeted him with a bowl of what was called "Dikja Malch" (Thick Milk) Now, hop-skip-jump over land or ocean to the kitchen of a famous French chef. He is preparing Crème Fraiche (pronouced krem fresh) Thick Milk or Crème Fraiche -- what's in a name ?? the transformation of common to gourmet !

Purchasing Crème Fraiche can be expensive but easy to make yourself.
* 2 cups whipping cream
* 2 tbsp buttermilk

1.Heat slightly the 2 cups whipping cream - not more than to 40 C - this makes the cream barely warm.
2.Stir in the buttermilk.
3.Pour into a jar or bowl and cover lightly with plastic wrap and set in a warm place in your kitchen. Don't touch it for 24 hours. It should be thickened and have a slightly sour/nutty taste. For a stronger flavour and firmer texture leave for several more hours. 4. When done, refrigerate. It will keep in the fridge up to a week.

TIP - Crème Fraiche can be whipped (after being chilled in fridge) When whipped with a little sugar and vanilla it makes an amazing dessert topping - it permanently holds it's shape without stabilizers and it is delicious ! Crème Fraiche is used in a variety of recipes, only a 'google' away!

For the fun 'Fried Egg Dessert'

1. Drain a tin of canned peach halves - will be about 1/2 cup of liquid.

2. Mix 1 tsp sugar with 1 tsp cornstarch in a small sauce pan and add the peach liquid - stirring well .

3. Cook, stirring constantly, until mixture clears and thickens.

4. Chill

5. Spoon Creme Fraiche onto a dessert plate. (you could, of course, use plain yoghurt)

6. Carefully place a peach half in the middle.

7. Spoon the peach glaze over the top.

(my husband chuckled when I served him this dessert but thought it needed 'pepper' and suggested that finely grated dark chocolate would do it ! )

***

Tropical Delight Parfait

Though the grass may be green...it does not exactly feel 'tropical' out here just yet.  But having a tropical fresh fruit parfait on a winter's day...helps one pretend! 

Many years ago, I tutored ESL for a group of recent immigrants to our country.  For the most part, they spoke Spanish.  I used this recipe as a tutorial...with the students learning all the English words for the ingredients involved.  We prepared the recipe together...and when the session was over...we ate our lesson!  When I prepare this dish...I always remember my Spanish speaking friends of long ago.

• 1 pkg. vanilla instant pudding (4 serving size)
• 1 can (540 ml.) crushed pineapple, juice included
• 1 cup pina colada yogurt (or vanilla)
• 1 cup mandarin orange segments (use fresh or canned oranges)
• 1 or 2 bananas, sliced
• toasted coconut for topping 

1. Mix vanilla pudding with crushed pineapple in a bowl.
2. Add 1 cup yogurt and mix until combined.
3. Stir in mandarin oranges and bananas.
4. Spoon into serving dishes and top with toasted coconut.  

Once the pudding, crushed pineapple and yogurt are combined...you can add fruit as you prefer, more of one and less of another.   I like to toss in some fresh pineapple as well.