Guest guest Posted September 12, 2004 Report Share Posted September 12, 2004 Thank you LaDonna, this looks good. I will be egar to try it. Amy L Tea Cozy wrote: > GRANDMA'S FAMOUS CORN CUSTARD > > 1 cup maple syrup > EnerGy Egg Replacer fo 2 eggs > 2 1/2 cups soy milk > 1 Tbsp. lemon juice > 1 tsp. soda (add right before you mix in the other dry ingredients > and get to a hot oven quickly because the action starts right away) > 1 cup gluten-free flour blend (garfava, tapioca, sweet sorgum, sweet rice, > etc.) > 1 1/2 cups cornmeal > 1 tsp. salt > 1 - 2 cups soy milk to pour onto top before placing in the oven > > Beat egg replacer and sugar. Add soy milk and lemon juice. Sift in > dry ingredients and stir well. Pour mixture into a large, glass > casserole (square or oblong) that has been sprayed with non-stick > baking spray. Pour the additional 2 cups soy milk over the top of > the mixture, but DO NOT STIR. Bake for 35 - 45 minutes. Test for > doneness; do not stir. The center will be jiggly as it has a custard > layer in the middle. Remove from oven and allow to cool for 5 or 10 > minutes. Cut into squares and serve with maple syrup. > > ***Note: the bottom layer will be abit like cornbread. The next layer > is a thick custard pudding type layer. The top layer is a thin > crusty layer. There will probably be a " crack " on the top. This is > delicious! > > > " I send you love and good dishes --- from my house to yours! " > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > http://www.VintageVeganTea > http://www.VeganMenus4HealthyLiving > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2004 Report Share Posted September 12, 2004 You are welcome, Amy. This is one of my family's favorite recipes. I prepared it for breakfast today and it's totally gone by now! I use whatever gluten-free flour I have on hand. . .the recipe isn't picky in that regard. . .which is very nice! ~ LaDonna ~ >>>Thank you LaDonna, this looks good. I will be egar to try it. Amy L Tea Cozy wrote: > GRANDMA'S FAMOUS CORN CUSTARD > > 1 cup maple syrup > EnerGy Egg Replacer fo 2 eggs > 2 1/2 cups soy milk > 1 Tbsp. lemon juice > 1 tsp. soda (add right before you mix in the other dry ingredients > and get to a hot oven quickly because the action starts right away) > 1 cup gluten-free flour blend (garfava, tapioca, sweet sorgum, sweet rice, > etc.) > 1 1/2 cups cornmeal > 1 tsp. salt > 1 - 2 cups soy milk to pour onto top before placing in the oven > > Beat egg replacer and sugar. Add soy milk and lemon juice. Sift in > dry ingredients and stir well. Pour mixture into a large, glass > casserole (square or oblong) that has been sprayed with non-stick > baking spray. Pour the additional 2 cups soy milk over the top of > the mixture, but DO NOT STIR. Bake for 35 - 45 minutes. Test for > doneness; do not stir. The center will be jiggly as it has a custard > layer in the middle. Remove from oven and allow to cool for 5 or 10 > minutes. Cut into squares and serve with maple syrup. > > ***Note: the bottom layer will be abit like cornbread. The next layer > is a thick custard pudding type layer. The top layer is a thin > crusty layer. There will probably be a " crack " on the top. This is > delicious! > > > " I send you love and good dishes --- from my house to yours! " > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > http://www.VintageVeganTea > http://www.VeganMenus4HealthyLiving > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2004 Report Share Posted December 9, 2004 LaDonna, I was just putting in some metric conversions into some recipes in the files when I came across this one and it doesn't seem to have a temperature for baking. Do you happen to know temperature what it should be baked at? Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2004 Report Share Posted December 10, 2004 >>>I was just putting in some metric conversions into some recipes in the files when I came across this one and it doesn't seem to have a temperature for baking. Do you happen to know temperature what it should be baked at? A favorite family recipe from Grandma (who is turning 101 years old next week!). I bake it at 350 degrees F. Grandma's recipe wasn't vegan nor gluten-free. My husband has been most thankful that I was able to convert it! LaDonna PS: If my conversion calls for soy milk. . .substitute another milk alternative. It will work just fine. . . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2004 Report Share Posted December 10, 2004 Wow, 101. I thought my grandmother was doing well, she'll be 90 next week and only just now is she ready to move to a nursing home. & gt;A favorite family recipe from Grandma (who is turning 101 years old next & gt;week!). Quote Link to comment Share on other sites More sharing options...
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