Corn Bread - Gluten Free

Even my gluten-loving family enjoys this corn bread recipe! It's a winner with all of us.

1/4 cup butter, melted
1 cup masa (corn flour)
1/2 cup corn meal
1/2 cup rice flour (I've used brown or sweet white)
1 tsp baking soda
1 tsp salt
2 TB sugar
1/8 tsp xanthan gum
2 cups milk plus 2 TB apple cider vinegar (or 2 cups of buttermilk)
2 beaten eggs

Mix together the dry ingredients in a large mixing bowl. Mix together the milk and eggs in a separate bowl. Add the wet ingredients to the dry ingredients and stir until they are smooth. Quickly stir in the melted butter.

Pour batter into a greased 10x13 baking dish. Bake at 400* for 20 minutes or until the edges are a golden brown.

This recipe will also work without the xanthan gum. The texture will just be more crumbly without it.
Masa can be found in the ethnic section of the grocery store, with the Mexican foods.
This bread does not store well. You'll have to break out the honey-butter and eat it now!
This is a wonderful option for gluten-free stuffing at Thanksgiving.

Coconut Cream Pie

Brought to you by Better Homes and Gardens and a little Jenny-style genius.

4 egg yolks, beaten
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
1 Tbsp butter
1 Tbsp coconut extract
1/2 cup flaked coconut
1 cube cream cheese, softenened
1/4 cup sugar
1/2 pint whipped cream

Combine sugar and cornstarch in a large saucepan. Gradually add milk. Cook and stir until thick and bubbly; reduce heat and stir two minutes more. Remove from heat.

Add one cup of the hot mixture to the beaten yolks, stirring steadily. Return yolk mixture to the saucepan and bring back to a gentle boil. Reduce heat and cook 2 minutes more.

Remove from heat and add butter and vanilla extract. Stir in flaked coconut.

In a separate bowl, cream softened cream cheese with 1/4 cup sugar. Pour half of the coconut pudding into the cream cheese mixture. Pour into prepared crust (see recipe below). Top with remaining coconut pudding. Top with whipped cream and coconut flakes before serving.

Coconut-Pecan Crust

1 cup pecan meal (finely-ground pecans)
1 cup coconut, finely ground in food processor
1 stick butter, melted
1/4 cup sugar

Mix pecan, coconut, and sugar. Mix butter until coarse crumbs form. Add 1/3 cup flour (gluten-free for Mom, of course) if the mixture is too sticky. Smash into the bottom of a 9" pie tin. Bake at 375* until very lightly browned.

Monkey Bread

This Jordan family tradition made it's way to our Stewart family table this Thanksgiving, and I think it's here to stay! Thanks for the recipe, Bobby and Kali!

2 cups warm water
1/2 cup sugar
1 package yeast (2 1/4 tsp)
2 eggs, beaten
4 Tbsp shortening, melted and cooled
3 cups flour
1 Tbsp salt
4 cups flour
1 cube butter

Combine water, sugar, and yeast. Add eggs and first 3 cups of flour; mix. Stir in shortening, salt, and remaining 4 cups of flour. Knead until elastic, then cover and let rise 1 hour or until doubled.

Melt butter and divide between 2 bundt pans. Roll dough to 1/2" thick. Cut out with 2" diameter circle cookie cutter. Place rolls upright in pans. Let rise two hours. Bake at 400* for 20 minutes.

Lemon Cream Pie

Thanksgiving 2010 was wonderful! The Scott Stewart family was in complete attendance! The Jordans trekked in from New Mexico. Ben and Annie came "over the river and through the woods" from Logan. Jenny was on break from BYU. Joe and Scott had a long weekend off. And the Tessems drove over from Provo. The shop was furiously heated with the wood stove and the total guest count was 22 (if you count the dog, Tristan).

The pie to guest ratio was very high this year. There were 16 different pies or desserts to choose from. Needless to say, we ate pie for several days! It was delicious feasting.

Rhonda Marsh brought a new favorite this year: Lemon cream pie. Delicious! This is the only pie that did not make it to Friday; it was gone on Thanksgiving Day. In fact, it was so good that Jenny made it for my birthday just two weeks later. This recipe will definitely be included in years to come.

1 cup sugar

3 Tbsp cornstarch

1/4 cup butter

1 tsp freshly grated lemon peel

1/4 cup fresh lemon juice (Rhonda adds an extra 1-2 Tbsp)

3 large egg yolks, beaten

1 cup whole milk

1 cup sour cream

*cream for whipping

*prepared, baked crust



In a medium saucepan stir sugar, starch, lemon juice, peel, butter, and milk. Cook and stir over medium heat until mixture comes to a boil. Boil for two minutes; remove from heat. Pour part of the mixture into egg yolks. Mix and return all to saucepan and bring back to a boil and cook for two more minutes. Let cool slightly and stir in sour cream. Fill pie crust and top with sweetened whipped cream.



I'd like to add another incredible pie recipe here for Joe's chocolate pie. However, the secret ingredients are being held very secret! Maybe next year...