A Childhood Friend and Something for Tiernan if she's stuck with no oven ever again!

Eclairs:
1 Cup boiling water
1/4 lb. butter
1 cup brown rice flour (or any other flour you prefer)
4 eggs

Preheat oven to 425*. Melt butter in boiling water, then stir in flour. Add eggs one at a time until the dough forms a ball in the center of the pan. Form dough into oblong shapes, and place on a buttered baking sheet in preheated oven for 5 minutes. Reduce heat to 325* and bake for 1/2 hour. Cool. Then fill with Lemon Pudding or whipped cream. Top with Carob or Chocolate Syrup.


Lemon Pudding:
1 1/2 cups water
1/2 cup honey (or more, to taste)
3 T arrowroot powder
1/4 cup water
2 eggs
1/2 cup lemon juice

Bring 1 1/2 cups water and the honey to a boil in a saucepan. Meanwhile, add arrowroot powder to 1/4 cup water and mix well. Pour arrowroot mixture into the boiling mixture. Boil on low for about 5 minutes. Stir in eggs and cook for a few minutes on low heat. Stir in lemon juice and refrigerate. (any fruit juicer may be used in place of the lemon juice and chopped fruit may be added.)




Top of the Stove Cookies:
1 1/4 cup whole wheat flour
1/4 cup wheat germ
1 cup milk powder
2 T nutritional yeast
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp nutmeg
1/2 cup butter
1 egg
1/2 cup honey
1/4 cup milk
1/2 cup raisins

Mix dry ingredients, then cut butter into dry mixture. Beat egg, honey, and milk, then combine with dry ingredients and butter. Stir in raisins. Roll out dough on a floured board and cut dough 1/4 inch thick with a two-inch cookie cutter. Cook on a lightly oiled griddle until lightly browned.