When I decided to start this blog I thought I would stick mostly with art and art related subjects. I have changed my mind.. I am an artist and I do love creating but creativity spills over into all aspects of my life. In my humble opinion I think because we are created beings made in God's image we were made to create as well.
Long before I every picked up a pen or brush I was pursuing cooking and baking. There was a year in fact when I sampled a new recipe for every day of the year. (How crazy is this?)
The practice paid off later though when we discovered my husband was celiac. For any of you who do not know what that is - it is someone allergic to gluten. Cooking and baking became a challenge for me because I no longer was able to use certain items that were staples in my kitchen. I have had to re-design or "create" new ways of cooking favorite dishes. Here is my gluten -free recipe for Banana Cream Pie. Hope even those of you who are not celiac will enjoy it. Just substitute the gluten free shell for a regular baked pie shell, using all purpose flour in place of the gluten-free mixture.
Gluten-Free Banana Cream PieGluten-Free Pastry Shell Baked: 1 1/2 C Gluten-Free Flour Mix, 2 tsp sugar, 1 tsp. salt, 1/2 c. oil, 2 Tblsp. milk - In medium bowl, combine first 3 ingredients. Add oil and milk; blend well and pat into 9" pie pan, fluting edge. ( I use wax paper to help me pat the gluten free flour mixture into pan). Bake at 425 degrees for 12 min.
Banana Cream Filling
1 C. sugar, 1/4 c. cornstarch, 1/2 tsp. salt, 3 C. Milk, 2 eggs slightly beaten, 3 Tblsp. butter, 1 1/2 tsp. vanilla extract, 2 lg firm bananas, 1 c heavy whipping cream, 1 Tblsp. Sliced almonds
In large microwave safe bowl stir sugar and cornstarch, salt and milk until smooth. Place bowl in microwave for 10 -15 min. at medium high heat , stirring every 5 min. until thick; place a small amount of warm mixture into the lightly beaten eggs, then return mix back into the hot mixture and cook in microwave on low for approx. 1 to 2 min. Take out of microwave and place plastic wrap on top of mixture and refrigerate for 1/2 hr. Slice the two bananas and put them on the bottom of the cooled pie shell. After 1/2 hr. place the cooled pudding mixture over top of the fruit and once again place a piece of plastic wrap on top of the pudding and place in refrigerator for 8 hours or overnite. Top with sweetened whip cream and almonds.
|Gluten-Free Banana Cream Pie|
Happy Baking from Harmony Hills - Have a Blessed Day!