Directions:

Open the cans of coconut milk, and cover with plastic wrap, or just leave the lid on loosely.

Spoon the thick portion from the top of the coconut milk until you have one cup, reserving the lighter portion left in the bottom of the cans for other uses.

Chill in the fridge for about 4 hours: the cans of coconut milk, a metal mixing bowl, and the beaters from a hand mixer.

Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy.

Gradually beat in the powdered sugar and rice milk powder 1 or 2 Tbsp at a time, testing for flavor and consistency.

For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit); or replace the vanilla with almond or coconut extract or a liqueur.

Using a rubber spatula, transfer the coconut cream from the blender to a covered storage container, and refrigerate until needed.

To top

1 pint of coconut cream (you can find this at the Asian market or Kara Natural Coconut Cream)
6-8 tbsp of powdered sugar
1 tsp of vanilla

Get everything really cold including the mixing bowl and beaters. Put everything together and whip it until it forms soft peaks – won’t get quite as stiff as real whip cream. Enjoy – it’s almost a dessert by itself!

3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1 packet of Knox unflavored gelatin
1 (15 oz.) can Libby’s 100% Pure Pumpkin
12 fl. Oz. evaporated milk (see recipe below)
1 (9 inch) baked deep dish pie shell (see recipe below)

Bake pie crust at 425ºF for 15 min. Take out of oven and let cool. Mix sugar, spices, gelatin, and milk in a small saucepan. Heat to a boil and stir gently until dissolved (about 5 min.).  Stir and beat gelatin mixture into pumpkin. Pour into pie crust. Refrigerate until firm.

Pie Crust

1 1/2 c. sifted all-purpose flour (We use Bette Hagman flour mixture.)
1/2 tsp. salt
1/2 cup. Spectrum shortening
4-5 Tbsp. cold water

Sift flour and salt together; cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal. Cut in remaining till like small peas.) Sprinkle 1 TBS water over part of mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened.  Form into a ball. Press dough into the pie dish with your hands and mold the dough to the side of the pie dish. (It is too moist and not elastic enough to roll out.)  
 

Evaporated Milk
(Taken from Special Diets for Special Kids Two by Lisa Lewis, Ph.D.)

1 c. Vance DariFree powder
3/4 c. water
 

12-14 firm apples, sliced
2/3 cup sugar
2 tablespoons lemon juice
Grated, chopped zest from one small orange
Grated, chopped zest from one small lemon
2 teaspoons cinnamon

Topping:
1-1/3 cup sifted GFCFSF flour
4 cups uncooked Bob’s Red Mill GF oats
2 cups brown sugar
2 teaspoons salt
4 teaspoons ground cinnamon
1 teaspoon nutmeg
1 cup finely chopped pecans (optional)
1-1/3 cup GFCFSF margarine, melted (Earth’s Balance Soy-Free)

Preheat oven to 375 degrees F.

In a large bowl, combine apples, sugar, grated zests, cinnamon and lemon juice. Set aside. In another bowl, combine flour, oats, brown sugar, salt, nutmeg, nuts and cinnamon. Toss with melted margarine until mixture resembles coarse crumbles. Using two 9 by 12-inch glass baking dishes, divide apples evenly. Top apples with oat mixture. Bake for 30 to 35 minutes, or until apples are tender. Makes 2 crisps.

If you want to freeze one of the crisps for later use, or make small individual-serving crisps, prepare as usual but before baking, wrap tightly in several layers of plastic wrap and then foil. If you have a large enough Ziploc bag, you can put it in that after the plastic and foil too. When you want to use it, do not defrost it. Cook frozen on baking sheet at 375 for an hour or until browned. If the edge browns too fast, cover the edges with foil.

Parchment paper
Oil cooking spray
1 cup granulated sugar, divided
1 cup plus 1 tablespoon almond flour
1/3 cup corn flour (finely ground cornmeal)
4 large eggs, yolks and whites divided
2 tablespoons grated lemon zest
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1/4 teaspoon salt

Topping:

1/3 cup honey
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
3 cups berries (blackberries, blueberries, strawberries, or a mix)
1/4 cup confectioners (powdered) sugar

Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.

The crust can be baked, cooled, wrapped tightly in plastic wrap, and stored at room temperature for one day.

Cookie-Almond Crust
4 cookies (I used Pamela's ginger cookies)
Handful of sliced almonds
About 4 ounces marzipan (mine was hard, so I microwaved to soften)
About 2+ tablespoons coconut oil (use more if necessary) or CF margarine

[Any cookies or nuts would work for this crust. But you may need to add sugar, if you're not using marzipan or lots of sweet cookies.]

Pumpkin Filling
3 tablespoons cold orange juice
2 teaspoons vanilla extract
2 teaspoons gelatin (from 1 package)
1 cup coconut milk (other CF milk substitute would probably work okay too)
2/3 cup (4 3/4 ounces) sugar
3/4 teaspoon table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large egg yolks
1 (15-ounce) can plain pumpkin puree (1 3/4 cups)

1. FOR THE CRUST: Adjust oven rack to lower middle position and heat oven to 325 degrees.

2. Pulse cookies, almonds and marzipan in food processor until evenly and finely ground, about fifteen 2-second pulses (you should have 1 cup crumbs). Add warm coconut oil in steady stream through feed tube while pulsing until crumbs are evenly moistened and resemble damp sand. Transfer crumbs to 9-inch pie plate and spread evenly over bottom and sides; wipe out food processor bowl and reserve. Using flat-bottomed ramekin or dry measuring cup, press and smooth crumbs into pie plate (see illustration, at left). Bake until fragrant and browned around edges, 15 to 18 minutes. Cool completely on wire rack.

3. FOR THE FILLING: Stir orange juice and vanilla together in medium bowl. Sprinkle gelatin over orange juice mixture and set aside to thicken, about 5 minutes.

4. Combine 1/2 cup coconut milk, 1/3 cup sugar, salt, and spices in small saucepan. Cook over medium-low heat until bubbles form at edges; remove from heat. Whisk remaining 1/3 cup sugar and yolks together in medium bowl until pale and slightly thickened. Slowly pour hot mixture into yolk mixture, whisking constantly. Return mixture to pan and cook over medium-low heat, stirring constantly and scraping bottom of pot with heatproof spatula, until custard is thickened and registers 175 to 180 degrees on instant-read thermometer, about 2 minutes. (When properly cooked, custard should form slight ridge on tip of spatula when bottom of pan is scraped and spatula is lifted.) Immediately pour custard over gelatin mixture and stir until smooth and gelatin has completely dissolved.

5. Puree pumpkin in food processor until smooth, 10 to 15 seconds. With machine running, add remaining 1/2 cup coconut milk through feed tube in steady stream. Scrape sides of bowl and process for additional 10 to 15 seconds. Add pumpkin mixture to custard mixture and stir until completely smooth. Transfer filling to cooled crust. Chill pie, uncovered, until filling is just set, about 3 hours. Cover pie with plastic wrap and continue to chill until fully set, at least 6 and up to 24 hours. Cut pie into wedges and serve.

To top

1 7-ounce jar Marshmallow Creme
3 large egg whites
1/8 teaspoon salt
1/4 cup sugar

Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. (this is particularly good on a Sweet Potato Pie!)

4 cups mixed berries

For meringue:

1 cup superfine granulated sugar
1 tablespoon cornstarch
3 large egg whites at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar

For lemon curd:

3 large eggs (or 6 yolks for a richer custard)
1/4 -1/3 cup of honey
Grated zest of one lemon (1 tablespoon)
1/2 cup of lemon juice
6 tablespoons virgin coconut oil

1-In a medium saucepan, whisk together the first three ingredients until light colored.

2-Add the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.

3-Cook, whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface.

4-Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.

5-Refrigerate for several hours to thicken. Will keep about one week in the refrigerator.

Make meringue:
Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.

Whisk together superfine sugar and cornstarch in a small bowl.

Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.

Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.

Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).

Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).

Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

Assemble Pavlova:
Spoon lemon curd into meringue and mound berries on top.

4 cups mixed berries

For meringue:

1 cup superfine granulated sugar
1 tablespoon cornstarch
3 large egg whites at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar

For lemon curd:

3 large eggs (or 6 yolks for a richer custard)
1/4 -1/3 cup of honey
Grated zest of one lemon (1 tablespoon)
1/2 cup of lemon juice
6 tablespoons virgin coconut oil

1-In a medium saucepan, whisk together the first three ingredients until light colored.

2-Add the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.

3-Cook, whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface.

4-Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.

5-Refrigerate for several hours to thicken. Will keep about one week in the refrigerator.

Make meringue:
Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.

Whisk together superfine sugar and cornstarch in a small bowl.

Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.

Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.

Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).

Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).

Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

Assemble Pavlova:
Spoon lemon curd into meringue and mound berries on top.

6 cups sliced peeled ripe peaches (about 3 lbs)
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon GF vanilla extract

Batter:
6 Tbs. GFCFSF margarine
1 1/4 cups GF flour
3/4 cup granulated sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/8 teaspoon salt
dash of cinnamon
1 cup milk substitute
1/2 teaspoon GF vanilla extract
1 tablespoon turbinado sugar (sub brown sugar if need be)

Preheat oven to 350 degrees F.
To prepare filling, combine first four ingredients in a medium bowl. Set aside.
To prepare batter, place margarine in an 8-inch square baking dish. Place dish in oven 5 minutes or til margarine melts.

Combine flour and next six ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 Tsp. vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over margarine, spreading evenly (do not stir). Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350 degrees for 50-55 minutes. Sprinkle turbinado sugar and bake an additional 10 minutes or til crust is golden. Serves 8.