ry, then cool.
Custard:
Warm rice milk and water, but
time; SUGAR, COCONUT MILK OR CREAMER, MILK and VANILLA. blend thoroughly
he sides of the pan free of granular sugar. When sugar
1/2 cup sugar and milk over low heat for 2
ake is fully cooked.
Custard filling:.
Mix the sugar
Prepare white chocolate custard recipe: In a large heavy saucepan,
arm the 1/2 cup milk, 1/3 cup Granulated Splenda
ernels aside.
Make custard using the milk and custard powder. Keep it
br>In a pot, bring milk to a slow boil and
In a bowl, beat egg yolks, then add hot milk and sugar; beat well.
Put mixture in a double boiler and add salt.
Cook until thickened, being careful not to let double boiler go dry.
Let cool, then stir in vanilla.
he flours, xanthan/guar gum, milk powder and salt.
Add
Prepare Caramel first using 1/2 cup water and 1/2 cup sugar mixed in a small saucepan.
Cook on medium, rinsing the sides of the pan down with a squirt bottle of water when sugar condensed on sides of pan.
Keep cooking water and sugar mixture until it turns an amber color (will take a good 10 minutes or so) and immediately pour into the bottom of custard cups or large round casserole dish.
Preheat oven to 300 degrees.
Using an electric mixer on medium, beat the cream cheese, condensed milk, baking soda, baking powder, cornstarch, lemon juice, and vanilla until smooth
Blend in sour cream
Pour into ungreased round baking pan.
Bake for one hour.
Insert a knife into the outer perimeter of cake. it should come out clean
Let cake cool for 2-3 hours, then cover with plastic wrap and place in refrigerator.
In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate.
In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate.
Crumble up the goat cheese and mix into the quiche.
Top quiche with leftover goat cheese crumbles.
Bake at 375 degrees for 30 minutes or until edges are golden brown.
ombine melted margarine, vanilla soy milk, corn syrup, 1/2 tsp
Combine eggs, sugar, cinnamon or nutmeg, vanilla, and salt. Add scalded milk a little at a time, so that you do not cook the eggs. When all is blended, pour into a 8 or 9 inch unbaked pie shell.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until a knife inserted into the center comes out clean.
ifted dry ingredients alternating with milk. Spread batter into a greased
Cream butter, sugar and salt together.
Add 3 eggs and beat 2 minutes, then add 3 more eggs and beat 2 minutes, adding flavoring and milk.
This recipe is for one 9-inch pie.
Pour into unbaked pie shell.
Sprinkle nutmeg on top.
Do not prick crust.
Bake 10 minutes at 400\u00b0, then at 300\u00b0 for 30 minutes or longer, perhaps an hour.
Preheat oven to 190\u00b0C (375\u00b0F).
Peel, core, and slice apples thinly. Place in a pie dish with sugar, cinnamon and water.
Place flour, almonds and brown sugar into a bowl. Rub the margarine into the mixture until the mixture is crumbly.
Sprinkle crumble mixture over the apples.
Bake at 190\u00b0C (375\u00b0F) for approximately 30 minutes or until golden brown on top.
Serve with dairy-free custard or ice cream.
Beat eggs slightly.
Add sugar, vanilla, salt and hot milk. Pour custard into four individual custard cups.
Sprinkle with nutmeg.
Place cups on rack in water.
Bake at 350\u00b0 for 40 minutes or until knife comes out clean.