Old fashioned Cream Pie–modified, NON-DAIRY

Old fashioned Cream Pie–modified, NON-DAIRY.
Grandma Truex’ Recipe (modified)

Summary: A fast, easy and delicious, NON-DAIRY ALTERNATIVE to the traditional  cream pie, with no top crust

Ingredients

Grandma and Grandpa Truex
Grace and Will Truex. This is her recipe, modified.
  • 1 Tablespoon non-dairy margarine
  • 2 Tablespoons flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/3 cup UNSWEETENED coconut milk*
  • sprinkle a bit of cinnamon on top

Continue reading “Old fashioned Cream Pie–modified, NON-DAIRY”

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Week 24, Foreign Influences

Christ the Rock Community Church, Saturday Morning Men’s Bible Study

This week’s reading June 9-151
1 Kings 8:1 – 18:46
Acts 7:51 – 11:30
Psalm 129:1 – 135:21
Proverbs 17:1-13

Next Week’s Reading June 16-22
1 Kings 19:1 – 2 Kings 7:20
Acts 12:1 – Acts 16:15
Psalm 136:1 – 142:7
Proverbs 17:14-25

Discussion Questions:

Old Testament

  • Jehoshaphat didn’t want to consult the prophet, Micaiah, because this prophet never prophesied good things. 1 Kings 22:8. Do modern Christians still prefer to hear good news, rather than the truth?
  • Continue reading “Week 24, Foreign Influences”

  1. If you are participating in the Saturday morning class, “The One Year Bible Challenge,” you should read the daily materials as set out in The One Year Bible.” The verses listed on this page will include a couple of extra days each week.
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Vanilla Coconut Ice Cream (non-dairy)

Prep Time 1.5 hours
Yield: 5 quarts
Cuisine: Gluten-Free, Vegan
Freezer Friendly about 10 Days

Ingredients

Notes
1 Gallon Coconut Milk, Unsweetened In dairy cooler at Publix
2 cups Sugar Original recipe calls for “organic cane sugar (sub to half with agave nectar or maple syrup).” Note: may affect texture???
3 ½ Tbsp Vanilla Extract
3 Tbsp Whiskey (Bourbon is fine) See untested alternatives below
1 Box Ice cream (rock) salt Note: No real saving on salt or ice in the freezer for the ½ recipe, since the machine still needs to churn with the same ice cold outer mixture.
2 bags 20 pounds ice

Instructions

  1. Mix sugar, vanilla and ½ gallon coconut milk in the ice cream freezer, with a wooden spoon. Then add the remaining ½ gallon coconut milk and stir and the 3 tablespoons of whiskey.
  2. Churn in the ice cream freezer until it stops, in about ½ hour.
  3. Let sit and harden in the freezer for ½ hour, before removing from the freezer.

Culinary Tradition:   USA, special diet

My rating: 4 out of 5 stars
****

COMMENTS:

  •  Not bad. Everyone liked the recipe.
  •  Not as smooth and creamy as my best (cooked) dairy based home made ice cream recipe.
  •  There was a slight coconut taste. Discernible, but not overpowering. Hidden with a bit of chocolate syrup.
  •  The texture changes somewhat over time. It was somewhat more crumbly and crystallized each day. The bourbon was added to prevent/slow this process, and did help considerably, compared to no whiskey.

OTHER UNTESTED SUGGESTIONS:

  •  The following were other suggestions compared to no whiskey. Remember, the whiskey is added to make the mixture smoother, especially over time; not for the taste. The taste and alcohol content is not discernible, at this level.
  • This recipe starts to crystalize after a day. Online ideas to stop/slow crystallization—NOT all at once — not tested…
    • Churn less than capacity, to incorporate more air when churning; or
    • Add corn starch; or
    • Use agave, especially since the syrupy nature of agave helps prevent ice crystals from forming, keeping the ice cream very smooth (or use some honey); or
    • Add one Tbsp pectin (Publix, Sure-Gel Pectin)
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