Egg Free, Dairy Free, Nut Free Coffee Cake

I wanted to make a coffee cake as a surprise dessert for my dad. I was very happy how this turned out. The cake was very moist and delicious.

Coffee Cake

2 1/2 cups flour
1 1/4 cups brown sugar, divided use
2 1/2 tsp baking powder
2 tsp cinnamon, divided use
1 cup soy milk
1/2 cup unsweetened applesauce
1/4 cup oil
1 1/2 tbsp dairy free margarine, melted

Combine the flour, 3/4 cup of the brown sugar, baking powder and 1 tsp of the cinnamon. In a separate bowl, combine the soy milk, oil and applesauce. Add the flour mixture to the soy milk mixture and stir until just combined. Transfer the batter to a sprayed 8x8 baking dish. In a separate bowl, use a fork to thoroughly combine the melted margarine, remaining 1/2 cup of brown sugar and remaining 1 tsp of cinnamon. Sprinkle the brown sugar crumbs evenly over the cake. Bake at 400 for 33-38 minutes or until a toothpick inserted in the center comes out clean.
*  You can use additional cinnamon in the cake mixture if you would like a stronger flavor. We liked just a hint of cinnamon.
*  You can double the brown sugar crumb mixture if you would like a thicker topping.

Egg Free, Dairy Free Drop Biscuits

This is the recipe I use the most when I make biscuits. It calls for only 2 ingredients and start to finish they are ready within 15 minutes.

Drop Biscuits

2 1/4 cup all purpose baking mix (I use Bisquick)
2/3 cup soy milk (this also works great with rice milk)

Thoroughly combine both of the ingredients. Drop by spoonful onto a foil lined baking sheet. Bake at 450 for 8-10 minutes or until golden brown.
*  The biscuits pretty much retain the shape they are placed it. If you want prettier biscuits like the midde and bottom pictures, smooth out the biscuit mounds first before baking.
*  This recipe makes about 13 biscuits, depending on the size you make them. However, you can easily double or triple this recipe.
*  Crumbled bacon, diced pepperoni, garlic salt or another favorite seasoning can be stirred into the batter.
*  If desired, you can brush the hot biscuits with a melted dairy free margarine. You can also mix a little garlic salt or other favorite seasoning with the melted margarine.
*  We prefer these biscuits plain, served with dairy free tub margarine for everyone to add for themselves. Jazzy and I also like to sprinkle garlic salt over the margarine.

Egg Free, Dairy Free, Nut Free Mexican Churros

In my house, anything with cinnamon is popular. This fried dough coated with a cinnamon sugar coating is a nice treat. I like to make them when I already have oil heated from frying something else.

Mexican Churros

2 1/2 cups hot water
3 cups Bisquick baking mix
1 cup cinnamon sugar

Fill a deep frying pan 1 1/2" deep with oil. Place over medium high heat. Combine the water and Bisquick, stirring until the mixture becomes spongy. Roll the dough in your hands to form strips. Drop a few strips at a time in the hot oil, being careful not to crowd them. Cook until golden brown all over and the center is cooked through. Remove from the pan with hot dog tongs and place on paper towels for a few seconds to drain. Roll in the cinnamon sugar to coat.
*  Leftovers will stay a day or two in a Ziploc bag but they taste better fresh.

Egg Free, Dairy Free Grilled Sausage and Browned Butter Noodles

OK, this really isn't much of a recipe. It's just another simple meal that my family loves.

Grilled Sausage and Browned Butter Noodles

1-2 lbs Polska Kielbasa or Smoked Sausage
1 box noodles, any shape, cooked and thoroughly drained
2-4 tbsp dairy free margarine

Cut the sausages in portion sized pieces. Place the sausages on the grill outside or a large indoor electric grill (I love my George Foreman grill) and grill until cooked through. Meanwhile, place the margarine in a small saucepan and cook over medium heat until melted and starting to brown. Pour the melted margarine over the noodles and mix thoroughly. Serve.

Egg Free, Dairy Free, Nut Free Pineapple Snack Cake

I love pineapples and this snack cake is just perfect. I love simple recipes and I always have this cake in the pan and ready before my stove can preheat. This cake makes a great breakfast or anytime snack. I also like it warmed up and topped with some soy milk. I wrap individual portions of the cake in foil so the girls can just grab one when they want one. It also makes it a portable treat or breakfast.

Pineapple Snack Cake

2 cups flour
1/2 cup sugar
2 tsp baking soda
1/2 tsp salt
1 can (20 oz) crushed pineapple
2 tsp vanilla extract

Combine the flour, sugar, baking soda and salt. Add the undrained pineapple and vanilla and stir until well incorporated. Pour into a sprayed 9x13 baking pan. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean.

Egg Free, Dairy Free Sausage Casserole

This was the first time I made this recipe for my family and they all loved it.

Sausage Casserole

1 1/2 lb sausage, casings removed and browned like ground beef
2 cans beef or pork gravy (I used Campbell's)
1 1/2 gravy cans water
1 can peas
1 1/2 cups uncooked rice

Place all of the ingredients in a 11x15 baking dish. Stir until thoroughly combined. Cover with foil and bake at 350 for 40-45 minutes or until the rice is tender.
*  Cooked ground beef can be substituted for the sausage.

Egg Free, Dairy Free, Nut Free Sunbutter Oat Zucchini Cookies

The Zucchini Bread and Muffins were such a huge hit at our house, that I decided to try and make zucchini cookies. My girls wanted Sunbutter added to the cookies. The result was a wonderfully soft flavorful cookie.

Sunbutter Oat Zucchini Cookies

1 cup dairy free margarine
1 cup Sunbutter
1 cup brown sugar
1 cup shredded zucchini
1/2 cup sugar
1/2 cup unsweetened applesauce
1 tsp vanilla extract
2 cups flour
2 cups oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups raisins and/or safe chocolate chips, optional

Use an electric mixer to beat the margarine, Sunbutter, brown sugar, zucchini, sugar, applesauce and vanilla until combined. In a separate bowl, combine the flour, oats, baking powder, baking soda and salt. Add the flour mixture to the margarine mixture and beat until thoroughly combined. Fold in the raisins and/or chocolate chips. The batter will be very moist. Drop by rounded spoonful onto a parchment paper lined baking sheet. The cookies will not spread and they will keep the shape you drop them in. Bake at 350 for 12-15 minutes or until lightly browned on the bottom. Cool for 3-4 minutes on the baking sheet then remove the cookies to wax paper to cool completely. It is important to cool the cookies slightly on the baking sheet because they will crumble while they are still hot.

Egg Free, Dairy Free Oat Pancakes

This is how I made Jazlyn's pancakes before she outgrew her wheat allergy. I never got into trying the different flours (just barley) so we used oats in place of everything. Sorry I don't have a picture. I just posted this recipe to my online food allergy group and wanted to share it here too.

Oat Pancakes

1 cup quick cooking oats
3 tbsp oil
1 1/4 cup boiling water
1 tbsp sugar

Mix all ingredients until thoroughly combined. Let rest for 3-5 minutes. Drop onto hot sprayed griddle over medium heat. Flip when edges turn golden brown. Continue cooking for 2-3 minutes.
*  Jazzy liked to dip her pancakes in chocolate syrup or applesauce.
*  We also liked adding raisins, coconut and/or cocoa to the batter.
*  Jazzy also liked these in place of bread for sandwiches and other uses.

Egg Free, Dairy Free, Nut Free Quick and Simple Candy Bars

Jazzy made these candy bars this morning with a candy bar mold I found at a local craft store. She had fun filling each section with the additions she wanted for her candy. She used coconut, cake sprinkles, candy sprinkles, soy nuts and Rice Krispies.

Quick and Simple Candy Bars

Pace a small amount of the additions you desire to the bottom of each section of the mold. If you desire, you can also leave the candy bars plain. Melt a bag of safe chocolate chips in a microwave safe bowl. Spread the melted chocolate evenly over the mold and placed it in the fridge for an hour or until firm. Pop the candy bars out of the molds. I broke the candy bars up and placed them in a bowl in the fridge.

*  You can also mix the additions directly into the chocolate.

*  Additions include sprinkles, coconut, sunflower seeds, soy nuts, flaked coconut, Rice Krispies, etc.
*  You can also melt some Sunbutter with the chocolate chips.
*  You can also stir a few drops of mint or other extracts into the melted chocolate for different flavors.
*  I had some leftover melted chocolate so we stirred in a mixture of the additions and dropped them on wax paper. We also placed them in the fridge until firm.

Egg Free, Dairy Free Salisbury Steak

A wonderful meat and gravy meal. Perfect served over hot cooked noodles, rice or mashed potatoes.

Salisbury Steak

1 lb ground meat
1/2 cup bread crumbs
1/2 cup crushed soup crackers (I used Saltines)
1/2 cup soy milk
1 can (10 1/4 oz) beef gravy (I used Campbells)
4 tbsp ketchup
1 tsp pepper

Thoroughly combine the meat, crumbs, crackers and soy milk. Shape into patties and place in a greased 8x8 baking dish. In a small bowl, combine the gravy, ketchup and pepper. Spoon the gravy mixture evenly over the meat patties. Cover and bake at 350 for 1 hour or until cooked through.
*  If you want extra gravy, you can double the gravy mixture.

Egg Free, Dairy Free, Nut Free Zucchini Muffins

I made my Zucchini Bread recipe into the best Zucchini Muffins. I just fill lined muffin cups 2/3 full then baked them 18-20 minutes or until a toothpick inserted in the center comes out clean. I placed them by batch in Ziplock bags in the freezer. The girls love the muffins for a quick easy breakfast or snack.

Egg Free, Dairy Free, Nut Free No Bake Chocolate Oat Clusters

This is one of my go-to dessert recipes because they are simple, fast and everyone loves them.

No Bake Chocolate Oat Clusters

1/2 cup dairy-free margarine
2 cups sugar
6 tbsp cocoa powder
1/2 cup soy milk
3 1/2 cups quick cooking oats
1 1/2 tsp vanilla extract

Place the margarine, sugar, cocoa and soy milk in a large saucepan. Place over medium heat. Continue to heat, stirring constantly, until the margarine melts. Bring to a full boil then boil, without stirring, for 1 minute. Remove the pan from the heat and thoroughly stir in the oats and vanilla. Drop by spoonful onto waxed paper to cool. Store in an airtight container at room temperature
*  If the mixture is too gooey, add more oats until the spoonfuls of the mixture hold together.