‘Lemon Flip Cake’
To make “lemon flip cake,” you’ll need:
• 2 egg yolks, beaten
• ¾ cup sugar
• 1 tablespoon butter at room temperature
• 1 tablespoon Allison’s 4-flour mix
• 1 tablespoon amaranth flour
• ¼ cup lemon juice
• 1 cup milk
• 2 egg whites, stiffly beaten
Cream sugar, butter, and flour into the egg yolks. Add lemon juice and milk; stir. Gently fold in stiffly beaten egg whites. Bake at 375 degrees for 35 minutes in an ungreased 8-inch glass baking dish. Place the baking dish in a water bath, which reaches halfway up the baking dish sides. At 30 minutes, use a toothpick to test doneness. Leave in 5 more minutes if the toothpick does not come out clean. When you serve the cake, the cut pieces should be flipped over so the sauce on the bottom (now on the top) runs over the cake.
— Submitted by Peggy Bodine-Reese, of Meeker
Meeker resident Peggy Bodine-Reese recently faxed me two gluten-free recipes that she found in an old cookbook of her grandmother’s. They sound delicious.
Peggy wrote that originally this first recipe for “lemon flip cake” called for regular flour.
The only thing Peggy changed was substituting gluten-free flour for the wheat flour called for in the recipe.
To make gluten-free “Lemon Flip Cake” you will need these ingredients: 2 egg yolks, beaten; 3/4 cup sugar; 1 tablespoon butter at room temperature; 1 tablespoon Allison’s 4-flour mix; 1 tablespoon amaranth flour; 1/4 cup lemon juice; 1 cup milk; and 2 egg whites, stiffly beaten. (Note: The recipe for Allison’s flour was published previously in this column.)
Cream sugar, butter and flour into the egg yolks. Add lemon juice and milk; stir. Gently fold in beaten egg whites, bake at 375 degrees for 35 minutes in an ungreased 8-inch glass baking dish.
Place the baking dish in a water bath, which reaches 1/2 way up the baking dish sides.
At the 30 minutes, use a toothpick to test doneness. Leave in 5 more minutes if the toothpick does not come out clean.
When you serve the cake, the cut pieces should be flipped over so that the sauce on the bottom (now on the top) runs over the cake.
The next recipe is for “Ginger Crinkles.” The ingredients are: 1 cup Allison’s gluten-free flour mix; 1 1/4 cups amaranth flour; 2 teaspoons soda; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 3/4 cup soft butter; 1 cup packed brown sugar; 1/4 cup molasses; and 1 whole egg.
Mix the ingredients together until the dough is smooth. Peggy uses a mixer as the dough is rather heavy. When the dough is smooth, use a teaspoon to dip out portions of the dough.
Roll each teaspoonful into a small ball and roll it in sugar. Peggy uses either brown or white sugar. Place each sugared ball onto a well-greased cookie sheet.
When the sheet is full, sprinkle each cookie with 2 to 3 drops of water to produce a cracked surface as the cookie bakes. Bake at 350 degrees in a preheated oven for 12 to 15 minutes.
(Note: When mixing the ingredients, sift together the flours, soda, salt, cinnamon, ginger, and cloves. Then add the butter, brown sugar, molasses, and egg.)
Peggy wrote that, to make the recipe, her grandmother used a medium spoon in a large mixing bowl. The spoon was so often used to mix anything that it has a “bite” out of the spoon’s bowl.
Thanks to Peggy for submitting all of the gluten-free recipes over the past weeks.
Now it’s your turn. If you have recipes that you’d like to share with readers, send them to me at P.O. Box 415, Craig, CO 81626, or call me at 824-8809.
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