Guest guest Posted July 30, 2001 Report Share Posted July 30, 2001 could you use turmeric for the yellow? (I've seen that before). Not sure on your other questions. On Mon, 30 Jul 2001 13:41:20 +0930 " Marita Munzer " writes: > Hi, > How do you make your own custard? I made custard the other night > using gf cornflour and rice milk. It tasted ok, but was very pale. > My son cannot tolerate any food colours, but I would like to make a > custard that looks a bit yellow. I was thinking of adding egg yolk > to the custard, but not sure how to go about making an egg custard > that of a nice consistency. Any suggestions? > > Marita > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2001 Report Share Posted August 12, 2001 Hi Marita, This is my vanilla pudding recipe. I use it for several different things. Pudding, custard, cream pies, etc. The vanilla version is naturally a light yellow in color, so I think you will like this. Vanilla Pudding 1 1/3 cups sugar 1/2 cup cornstarch 4 cups soy milk (or other sub) 4 eggs 2 tsp. GF vanilla dash salt 1 stick soy butter (or other sub) In a large saucepan, mix cornstarch, sugar, and 1/4 cup of milk. Stir til a thick smooth paste. Add eggs and stir well. Add rest of milk and salt. Cook over low heat, stirring constantly til thick (takes a while). Remove from heat and add butter and vanilla. You can add coconut to make it a coconut cream pie. Sliced banana for banana cream pie. Cocoa for chocolate. I also use this as the filling for a Boston Cream Pie. Hope this helps, April custard > Hi, > How do you make your own custard? I made custard the other night using gf cornflour and rice milk. It tasted ok, but was very pale. My son cannot tolerate any food colours, but I would like to make a custard that looks a bit yellow. I was thinking of adding egg yolk to the custard, but not sure how to go about making an egg custard that of a nice consistency. Any suggestions? > > Marita > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2001 Report Share Posted August 30, 2001 HI Can Ener-G Rice Mix or Fearns Mix be used in the place of Hagmans? Thanks alot Rhonda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2001 Report Share Posted August 30, 2001 Thanks . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2001 Report Share Posted August 30, 2001 I have a couple more recipes for yall that I have converted from my originals. They turned out the same too. Peanut Butter Cookies 3/4 cup peanut butter 1/2 cup crisco 1 1/4 cups brown sugar 3 Tbsp. soy milk (or other sub) 1 1/2 tsp. GF vanilla 1 egg 1 3/4 cup Hagman's mix 1 tsp. xanthan gum 3/4 tsp. salt 3/4 tsp. baking soda Heat oven to 375. Combine p.butter, crisco, b. sugar, milk, and vanilla. Beat at med. speed until well blended. Add egg. Beat til just blended. Combine dry ingregients. Add to creamed mixture at low speed until just blended. Drop onto a ungreased cookie sheet. Flatten with a fork dipped in sugar. Bake 9 min. Also here's my cornbread recipe. I didn't tell my hubby and he couldn't even tell. 1 cup cornmeal (I use yellow) 1 cup Hagman's mix 1 tsp. xanthan gum 1/2 cup sugar ( I usually use 1/4 b/c it's sweet) 1 Tbsp. GF baking powder 3/4 tsp. salt 1 1/4 cup soy milk 1/2 cup oil 3 eggs Preheat to 350. Combine dry ingredients, set aside. Beat together milk, oil, and eggs. Add dry ingredients and stir just til combined. Pour into a greased pan (I use an 8 " square). Bake 40-45 min. Can be doubled to make a 9x13 pan. (Use 5 eggs though) Here is another one that I you that is already GFCF as long as you can have corn. Fried Corn 2 Tbsp. oil 1/2 cup chopped onion 1/2 cup chopped red bell pepper ( I use a frozen blend of red, yellow, and green to save time) One 16oz. bag frozen corn kernels 1 tsp. salt 1/2 tsp. black pepper Heat oil in a skillet over high heat. Add onion and peppers, cook, stirring til slightly softened, @ 2 min. Add rest and cook, stirring constantly, for 15 min. Really,really good! Especially with garlic chicken. Here's that one too. Got this one out of a Soul Food cookbook. It's wonderful! Garlic chicken One 3 1/2 lb. chicken, cut up ( I just use skinless breasts) 1 1/2 tsp. dried herb mix ( see below) 1 tsp. salt 1 tsp. black pepper 1/4 cup water 1/4 cup chopped onion 1/4 cup chopped green bell pepper ( I use frozen chopped green peppers) 3 cloves garlic, minced Preheat to 350. Stir together herb mix, salt, and pepper. Sprinkle over chicken and let sit about 30 min. Place into a casserole dish and add the water. Bake uncovered 30 min, turning halfway through. Combine rest and sprinkle over chicken. Bake another 30 min or til done. Herb Mix (I make this by the bottle full b/c it's good sprinkled on just about anything!) 1 Tbsp. dried Basil 1 tsp. dried Oregano 1/2 tsp. dried Thyme 1/4 tsp. dried Rosemary, crumbled It's really good in mashed potatoes with a little garlic powder and dried parsley flakes. Hope you like these! April Quote Link to comment Share on other sites More sharing options...
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