Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.
















Wednesday, December 26, 2012

Egg Free, Dairy Free Simple Apple Dumplings

I saw apple dumplings at the grocery store the other day and have been craving them since. This is a simple but yummy version. When I made them I placed the orange juice and margarine on the bottom then the apple dumplings on top. The next time I'm going to pour them over top of the dumplings. Feel free to make them either way.



Simple Apple Dumplings

3 apples, peeled, cored and diced
2 tubes safe refrigerated biscuits
3/4 cup orange juice
3 tbsp dairy free margarine, melted
Cinnamon sugar as desired

Flatten out a biscuit then seal some of the diced apples inside. Place the dumpling, seam side down, in a sprayed 11x15 baking dish. Repeat with the remaining biscuits. Pour the orange juice over the dumplings then drizzle with the melted margarine. Sprinkle with the cinnamon sugar. Bake at 375 for 25-30 minutes or until golden brown.
* Great served warm topped with soy milk.

Thursday, December 20, 2012

Egg Free, Dairy Free, Nut Free Sunbutter Chocolate Chip Oat Cookies

We wanted to try a new cookie for Christmas and these cookies instantly became a new favorite. Our whole family rated them as 1 of our top 5 cookies. They are soft in the center with a slightly crunchy outside. The flavors are perfect together. We made a double batch (which was about 90 cookies) so we shared them with a bunch of friends. They all  loved them. This is a must try recipe.




Sunbutter Chocolate Chip Oat Cookies

1 cup flour
1 cup oats
1 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dairy free margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup Sunbutter
1/4 cup unsweetened applesauce
2 tsp vanilla extract
1/2 cup safe chocolate chips

Combine the flour, oats, cornstarch, baking powder, baking soda and salt. In a separate bowl, use an electric mixer to beat the margarine, sugar, brown sugar and Sunbutter until fluffy. Add the applesauce and vanilla then beat again. Add the flour mixture then beat until thoroughly combined. Fold in the chocolate chips. Drop by heaping spoonfuls, 2” apart, onto parchment paper lined baking sheets. Bake at 375 for 10-15 minutes or until lightly golden. Cool on the baking sheet for 1 min before removing to cool.


Shared with Full Plate Thursday, Creative Thursday, Allergy Free Wednesdays, Delicious Dishes, Tasty Tuesdays, Crazy Sweet Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tuesdays at the Table, Recipe Box, Melt in Your Mouth Monday, My Meatless Mondays, Mop it up Monday, Mealtime Monday, Food on Fridays, Weekend Potluck, Foodie Friday, Allergy Friendly Friday, Check Me Out Saturday, Inspiration Tuesday, Think Pink Sunday, Sundae Scoop.

Friday, December 14, 2012

Egg Free, Dairy Free Chicken or Pork Chop Breading

This breading is a great substitute for the store bought Shake 'N Bake coating. The top picture is chicken tenders and the bottom picture is pork chops. Both were very good hot and cold.



Chicken or Pork Chop Breading

Chicken or pork chops
Safe bread crumbs (I use this recipe to make my own)
Seasoning desired (I used seasoning salt, pepper, garlic powder, onion powder,
       Italian Seasoning and Old Bay)
Few tbsp oil, optional

Place the bread crumbs, seasonings and oil in a large Ziploc bag. Moisten the meat with some water then place it, a few at a time, into the bag. Shake until thoroughly coated. Place the meat onto a foil lined baking sheet. Bake at 400 until cooked though (my boneless meats took 20-30 minutes).

Thursday, December 6, 2012

Egg Free, Dairy Free, Nut Free Tofu Chocolate Mousse and Ice Cream

Tofu was on sale so I bought several packages. We made scrambled "eggs" and banana yogurt. I still had two packages left over so I decided to try and make some ice cream. Jazlyn wanted chocolate so I threw a few ingredients together and it turned out the thick consistency of a chocolate mousse. It was good and rich as the mousse, but it was also good after being frozen into ice cream. I'm not a big tofu fan, but this mousse was good. The amounts of the flavorings will vary depending how much of a chocolate flavor you desire.




Tofu Chocolate Mousse and Ice Cream

14 oz firm tofu
1/4 - 1/2 cup chocolate syrup
1/2 - 1 tsp vanilla extract
2 - 4 tbsp cocoa powder
2 - 4 tbsp sugar

Place all of the ingredients into the blender then process until smooth and thoroughly combined. Eat immediately as a chocolate mousse or freeze into ice cream.
*  If the ice cream is too hard to scoop, microwave it briefly to soften.
*  For an extra chocolately treat, top with safe chocolate chips and additional chocolate syrup.

Friday, November 30, 2012

Egg Free, Dairy Free, Nut Free Cinnamon Breakfast Cake

This cake has such an amazing cinnamon flavor and reminds me of a coffee cake. My girls couldn't get enough. They loved it warm and at room temperature the next day for breakfast. The bottom picture was another batch we made with extra cinnamon on top. Both ways were really good, but I like it a little better with less cinnamon like the top 2 pictures.


 
 

Cinnamon Breakfast Cake

2 cups flour
1 cup sugar
2 tbsp cinnamon
2 tsp baking powder
1 cup soy milk
1 tbsp dairy free margarine, melted
2 tsp vanilla extract
Topping:
1/4 cup brown sugar
2 tbsp cinnamon
1/4 cup dairy free margarine, cut into small pieces

Combine the flour, sugar, cinnamon and baking powder. Add the soy milk, melted margarine and vanilla then stir until thoroughly combined. Divide the batter evenly into 2 round cake pans. Sprinkle the tops with the brown sugar and cinnamon. Press chunks of margarine into the dough. Bake at 350 for 30 minutes. Serve warm or at room temperature.

Saturday, November 24, 2012

Egg Free, Dairy Free, Nut Free Banana Oat Muffins

These muffins are very good and I love the flavor of them made with the orange juice in place of the soy milk. However, it causes the muffins to stick to the liners a little.


Banana Oat Muffins

1 1/2 cups flour
1 cup oats
1/2 cup brown sugar
1 tbsp cornstarch
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup soy milk or orange juice
1/3 cup unsweetened applesauce
2 tsp vanilla extract
2-3 mashed bananas

Combine the flour, oats, brown sugar, cornstarch, baking powder, baking soda and salt. In a separate bowl, combine the soy milk, applesauce, vanilla and bananas. Add the flour mixture to the banana mixture then stir until thoroughly combined. Fill lined muffin cups 3/4 full. Bake at 400 for 14-16 minutes or until a toothpick inserted in the center comes out clean.

Saturday, November 17, 2012

Egg Free, Dairy Free Brown Buttered Noodles with Ham and Peas

My girls take turns picking out our supper. This is another casserole that they came up with and we all really enjoyed.


Brown Buttered Noodles with Ham and Peas

1/4 cup dairy free margarine
1 box noodles, any shape desired, cooked
1 can peas
1-2 cups cooked diced ham

Place the margarine in a small saucepan and cook over medium heat until it is melted and beginning to brown. Pour the margarine over the cooked noodles. Add the peas and ham then cook and stir until heated through.
*  If desired, you can also skip the step of browning the margarine and just add it to the cooked noodles with the peas and ham.

Saturday, November 10, 2012

Egg Free, Dairy Free Freezer Burritos

I was making soups, spaghetti, casseroles, pancakes, waffles, muffins, etc. to stock my freezer and wanted to try something a little different. Before Jazlyn's allergies, I would buy sometimes buy the frozen burritos for a quick lunch. My version is much healtheir and tastes incredible. Plus, you can change the ingredients to suit your family's tastes.




Freezer Burritos

1 can (15.5 oz) black beans
1 1/2 cups uncooked rice, cooked
2/3 cup salsa
1 bag broccoli and cauliflower, chopped
10-12 tortilla shells (6" each)

Combine all of the ingredients except for the tortilla shells. Use a mixing spoon to scoop a large spoonful of the mixture into the center of a tortilla shell. Fold up the bottom of the tortilla, fold one side over, then the other side over then fold the top over to seal. Wrap individually in foil.
*  This is what I used in my burritos, but feel free to change the ingredients, amounts, etc. to suit your taste.
*  Remove the foil then microwave for 2 minutes or until heated through.

Sunday, November 4, 2012

Egg Free, Dairy Free Creamy Ground Beef

This is not the prettiest meal, but my family really enjoyed this quick and easy to prepare meal. I'm always trying to figure out really fast meals. Since I keep cooked ground beef in 1 lb portions in the freezer, meals like this can be prepared very fast.


Creamy Ground Beef

1 1/2 lbs cooked ground beef
1 can gravy
1 can water
1 cup mashed potato flakes

Heat the ground beef, gravy and water. Add the potato flakes then simmer and stir for a few minutes until thickened. Serve over hot cooked rice, bread, biscuits or rolls.

Sunday, October 28, 2012

Egg Free, Dairy Free, Nut Free Tofu Peach Ice Cream

Jazlyn was craving Tofu Banana Yogurt, but we were out of bananas. We decided to try it with peaches instead. The bananas definitely helped to make the yogurt creamier, so we decided to try freezing it into ice cream. Jazlyn loved it topped with chocolate syrup. After being frozen, it became a little too hard to scoop, so I softened it briefly in the microwave.



Tofu Peach Ice Cream

14 oz firm tofu
3/4 - 1 can peaches
1/2 - 1 tsp vanilla extract
2 - 4 tbsp sugar, or as desired for sweetness

Place all of the ingredients into the blender then process until smooth and thoroughly combined. Eat immediately as a yogurt or freeze into ice cream.
* If the ice cream is too hard to scoop, microwave it briefly to soften.
* For an extra treat, top with chocolate syrup.

Tuesday, October 23, 2012

Egg Free, Dairy Free Beefy Tomato Noodles

This is a quick and easy one pot noodle casserole. My girls kept asking for more. I left out the diced tomatoes this time because my husband doesn't like them. Next time I'm planning on stirring them into our individual portions.




Beefy Tomato Noodles

1 lb cooked ground beef
1 box noodles, uncooked
4 cups water
8 oz can tomato sauce
3 beef bouillon cubes
1 can vegetables desired such as peas or corn
1 can diced tomatoes, optional

Combine all of the ingredients in a soup pot except for the vegetables and tomatoes. Bring to a boil, stirring occasionally. Reduce the heat to medium low, cover then allow the mixture to simmer for 10 minutes. Stir in the vegetables and tomatoes, cover then simmer an additional 10 minutes or until the noodles are tender.
*  The ground beef can be substituted with cooked ground sausage or cooked, diced chicken.

Wednesday, October 17, 2012

Egg Free, Dairy Free Kid Friendly Chili

My mom has always made her chili this way. My girls love it.



Kid Friendly Chili

4 cans (15.5 oz each) kidney beans
28 oz crushed tomatoes
1 lb cooked ground beef
Chili powder, onion powder and garlic powder to taste

Combine all of the ingredients in a soup pot. Place over medium low heat then cook, stirring occasionally, until heated through.
*  Leftovers freeze perfectly.
*  If you want your chili less thick, add only 3 cans of the kidney beans.

Thursday, October 11, 2012

Egg Free, Dairy Free, Nut Free Cocoa Instant Oatmeal

Jazlyn and I have been on an oatmeal kick lately for breakfast. One morning I was also craving chocolate so I decided to try to make my breakfast taste like our No Bake Chocolate Oat Clusters. Mission accomplished. This oatmeal is hearty and chocolately. If you would like your oatmeal sweeter, feel free to add a little more sugar. Our favorite way to serve this oatmeal is topped with a sliced banana.



Cocoa Instant Oatmeal

1/4 cup quick oats
1/4 cup water
1/4 cup soy milk or additional water
1 tbsp cocoa powder
1 tbsp sugar
1 tsp vanilla extract

Thoroughly combine all of the ingredients in a microwave safe bowl. Microwave for 2 minutes.
* If you double the ingredients, microwave for 3 minutes.
* Wonderful topped with chopped strawberries or bananas.

Saturday, October 6, 2012

Egg Free, Dairy Free, Nut Free Mini Baked Oatmeal

These mini baked oatmeals are a nice change for the traditional baked oatmeal bars. We liked them even better the next day. The baked oatmeals on the right are chocolate chip and the ones to the left are made with frozen blueberries.


Mini Baked Oatmeal

1 cup quick oats
1/2 cup unsweetened or flavored applesauce
1/2 cup soy milk
1/2 cup safe chocolate chips, fresh, frozen or dried fruit, flaked coconut, etc.
2 tbsp corn syrup, maple syrup or honey
1 tsp vanilla extract

Thoroughly combine all of the ingredients. Fill lined mini muffin cups almost to the top with the mixture. Bake at 375 for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
* You can also use regular muffin cups, just adjust the baking time.

Sunday, September 30, 2012

Egg Free, Dairy Free Quick Sausage and Noodles

My family really enjoyed this casserole that my middle daughter, Tayana, came up with when it was her day to pick the meal.


Quick Sausage and Noodles

1 box noodles, any shape desired
1 lb fully cooked smoked sausage or polska kielbasa, sliced fairly thin
1 can peas
1 can gravy
Boil the noodles and sausage slices until the noodles are done. Add the peas and gravy then cook and stir until heated through and combined.

Sunday, September 23, 2012

Chicken and Rice in White Sauce

My middle daughter came up with this all-in-one casserole when it was her turn to pick supper. She asked for chicken, peas and rice in a white sauce. I was impressed that my 8 year old knew that she wanted a white sauce. We were all happy at how wonderful the meal turned out.


Chicken and Rice in White Sauce

2 tbsp dairy-free margarine
3 tbsp flour
2 cups chicken broth
1 can peas, corn or any vegetables desired
2 cups cooked, diced chicken
1 cup soup crackers, crushed, optional
2 cups cooked rice

Melt the margarine in a large soup pot over medium heat. Add the flour then whisk until completely combined. Add the chicken broth then whisk constantly until the mixture thickens slightly. Add the peas, chicken and crackers then stir until thoroughly combined. Add the rice then cook and stir until completely coated and heated through.

Monday, September 17, 2012

Egg Free, Dairy Free Crock Pot Beef Cubes with Gravy

When I bought some beef cubes at the store, I decided to try to make a crock pot version of our Roast and Noodles. The beef turned out incredibly tender and the gravy was perfect. I served it over "buttered" noodles (hot cooked noodles with safe margrine stirred in) and corn. Jazlyn took a few bites and said "this one's a keeper".



Crock Pot Beef Cubes with Gravy

1 - 2 lbs beef cubes
2 cans beef gravy
2 beef bouillon cubes dissolved in 1/4 cup hot water

Combine all of the ingredients in the crock pot. Cover then cook on low for at least 6-8 hours.
*  Serve over hot cooked noodles, rice or mashed potatoes.

Saturday, September 8, 2012

Egg Free, Dairy Free Sausage Noodle Bake

This all-in-one casserole was fast and easy to prepare since the noodles aren't boiled first. I also keep cooked ground sausage, ground beef and diced chicken in my freezer so that I can save the time it takes to fry and cook the meats each time. I just thawed 2 lbs of the ground sausage then stirred in the flour.


Sausage Noodle Bake

1 lb cooked ground sausage or ground beef
3 tbsp flour
2 cans beef gravy
1 can peas or corn
1 box noodles, uncooked
4 cups water

Stir the ground sausage and flour together in a sprayed 11x15 baking dish. Add the gravy, peas, noodles and water. Mix until thoroughly combined. Cover with foil then bake at 350 for 45 minutes.

Friday, August 31, 2012

Egg Free, Dairy Free, Nut Free Chocolate Covered Banana Pops

When I was a teenager, my friend and I use to order these delicious treats from an ice cream shop at the mall. I loved them then and my girls and I love them now. Once coated in chocolate, you can roll them in anything you like such as sprinkles, flaked coconut, crushed cookies, chocolate chips, crushed cereal, etc.


Chocolate Covered Banana Pops

Cut the bananas in half, place them on a parchment lined baking sheet then freeze them for at least 1 hour. Melt safe chocolate chips with just a bit of safe oil (about 1/2 tsp oil per 1/2 cup of chocolate chips). Coat the frozen bananas with the melted chocolate. I found it easiest to use a spoon to spread the chocolate evenly. Work quickly because the chocolate hardens quickly. Roll the coated banana in any toppings you desire such as sprinkles, flaked coconut, crushed cookies, chocolate chips, crushed cereal, etc. Place the bananas back on the baking sheet then freeze for at least 3 hours or until very firm. Transfer to a Ziploc freezer bag then store in the freezer.
*  I used 6 bananas (which made 12 pops), 1 cup of chocolate chips and 1 tsp of oil.

Saturday, August 25, 2012

Egg Free, Dairy Free Banana Smoothie

I've been making these Banana Smoothies for Jazlyn since she was little. My girls still request them at least once a week.




Banana Smoothie

Fresh bananas, sliced
Soy milk or safe milk of your choice
Chocolate syrup, strawberry syrup, vanilla extract or flavoring desired

Place all of the ingredients into a blender. Process until smooth. The thickness of your final smoothie depends on how much milk you add.
*  To make a single serving, I use a Magic Bullet personal blender, place in 1 sliced banana, add a big squirt of the flavoring they want then fill the blender a little over 3/4 full with the milk. Then I blend until smooth.

Tuesday, August 21, 2012

Egg Free, Dairy Free Strawberry Slushie

This is my healthy version of a Slushie or Icee you would get at a convenience store. My girls love these Slushies and request them quite often.



Strawberry Slushie

Juice, any flavor desired
Frozen strawberries

Place the juice and strawberries in a blender then process until smooth. By varying the amount of ingredients, you can change the thickness of the Slushie.

Wednesday, August 15, 2012

Egg Free, Dairy Free Crock Pot Sloppy Joes

Making Sloppy Joes in the crock pot infuses the meat with all of the wonderful flavors.


Crock Pot Sloppy Joes

2 lbs cooked ground beef
1 can tomato soup
8 oz can tomato sauce
1/2 cup ketchup
2 tbsp brown sugar
2 tsp mustard
1 tsp garlic salt
1 tsp pepper

Thoroughly combine all of the ingredients in the crock pot. Cover then cook on low for 4-8 hours depending how soft you want you meat to be.
* Wonderful served as a sandwich or over rice, noodles or mashed potatoes.

Thursday, August 9, 2012

Egg Free, Dairy Free Amish Style Creamy Celery

This is a very popular side dish at Amish functions and Pennsylvania Dutch buffets and it's always one of my favorites. I was finally able to replicate this dish at home so Jazlyn could try it and so I can have it whenever I'm craving it. The celery is cooked soft then coated with a sweet creamy sauce. Leftovers reheat wonderfully.




Amish Style Creamy Celery

4 cups diced celery
3/4 cup water, plus more if necessary
1 tbsp sugar
1/4 tsp salt
1/3 cup soy milk
1/4 cup brown sugar
2 tbsp soft dairy free margarine
1 tbsp flour
1 tsp vinegar

Place the celery, water, sugar and salt in a large saucepan. Bring to a boil over medium high heat. Cook, stirring occasionally, for 20-30 minutes or until soft. Add a little more water if it cooks away. Once the celery is soft, drain any additional water. In a separate bowl, combine the remaining ingredients. Add to the celery then cook and stir over low heat for 2-3 minutes or until thickened.

Thursday, August 2, 2012

Egg Free, Dairy Free Fried Corn Dogs

We love our Baked Corn Dogs, but I wanted to make a fried corn dog like you see at fairs and amusement parks. They were very good, but they are more time consuming and obviously greasier than the baked version. I made a quadruple batch since the oil was heated, then froze all of the leftovers in freezer Ziploc bags. They reheat well in the microwave, they just loose their crispiness.

Fried Corn Dogs

Oil for frying
2 tbsp cornstarch
2 tbsp water
1 cup soy milk
1 cup flour
3/4 cup yellow cornmeal
2 tbsp baking powder
2 tbsp sugar
1 tsp salt
Approximately 12 hot dogs
Approximately 12 wooden popsicle sticks

Heat the oil in a deep pan until very hot then keep over medium heat. While the oil is warming, whisk the cornstarch and water in a large mixing bowl. Whisk in the soy milk. Add the flour, cornmeal, baking powder, sugar and salt then whisk until smooth. Place a popsicle stick into a hot dog, leaving about 1 1/2" of the stick to hold. Roll the hot dogs into the batter, using a spoon or spatula to coat thickly and evenly. Carefully lay 2-4 coated hot dogs in the oil, but be careful not to crowd them. Fry until golden brown, gently turning with tongs to brown evenly. Remove the hot dogs from the oil then allow them to drain on paper towels.
*  Leftovers can be frozen in freezer Ziploc bags. Reheat in the microwave.

Shared with Full Plate Thursday, It's a Keeper Thursday, Tastetastic Thursday, Creative Thursday, Fantastic Thursday, Food on Fridays, Foodie Friday, Weekend Potluck, Check Me Out Saturday, Seasonal Inspiration,, Sweet Saturday, Think Pink Sunday, Church Supper, Sweet and Simple Sunday, Scrumptious Sunday, and Southern Sundays.

Thursday, July 26, 2012

Egg Free, Dairy Free, Nut Free Family Favorite Bread Pudding

We love bread puddings and so far we've made Crock Pot Pumpkin Bread PuddingCoconut Chocolate Chip Bread Pudding and Very Berry Bread Pudding. This bread pudding is absolutely wonderful. The girls love it so much that we've been making it almost every week. It's so easy to make that the girls prepare the bread pudding then I bake it for them.



Family Favorite Bread Pudding

4 cups torn bread cubes
3 cups soy milk
3/4 cup sugar
1/2 cup dried cranberries or substitute raisins, flaked coconut, safe chocolate chips, etc.
2 tbsp vanilla extract
1-2 tsp cinnamon

Place the bread in a sprayed 8x11 baking dish. In a separate bowl, thoroughly combine the remaining ingredients. Pour the mixture over the bread then stir until all of the bread is moistened. Spread the mixture evenly in the dish. Bake at 350 for 25-35 minutes or until set. Serve warm or cold.

Shared with Fantastic Thursday, Creative Thursday, Tastetastic Thursday, It's a Keeper Thursday, Full Plate Thursday, Food on Fridays, Foodie Friday, Weekend Potluck, Fit and Fabulous Fridays, Allergy Friendly Friday, Sweet Saturday, Seasonal Inspiration, Check Me Out Saturday, Think Pink Sunday, Church Supper, Scrumptious Sunday, My Meatless Mondays, Mangia Monday, Melt in Your Mouth Monday, Mix it up Monday, Makin' You Crave Monday, Mop it up Mondays, Mealtime Monday, Mouthwatering Monday, Tuesday Talent Show, Tuesdays at the Table, Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesdays, Crazy Sweet Tuesday, Trick or Treat Tuesday, Delicious Dishes, What's Cooking Wednesday and Allergy Free Wednesday.

Friday, July 20, 2012

Egg Free, Dairy Free, Nut Free Jazzy’s Simple and Delicious Doughnuts

The Boy Scouts were making these doughnuts at a Spring festival. I finally found a safe refrigerated biscuit so that I could make some at home for Jazlyn. She absolutely loved them and couldn't get enough. I can't believe how perfect these doughnuts are, crispy on the outside and soft and fluffy on the inside. They are best eaten right away. If you store some for later, they loose their crispiness, but they were still good. I'm so excited to have a doughnut for Jazlyn that has the taste and texture of a bakery doughnut.



Jazzy’s Simple and Delicious Doughnuts

Tubes of safe refrigerated biscuits
Oil for frying
Cinnamon sugar, confectioner’s sugar, melted safe chocolate, Vanilla Glaze and/or Chocolate Glaze

Place 1/4 – 1/2" of oil in the bottom of a deep skillet over medium heat. Remove the biscuits from the tube. Use your fingers to punch a hole in the center then stretch the hole to form a doughnut. Once the oil is hot and bubbly, gently place some of the biscuits into the oil. In my skillet I was able to place 10 biscuits per batch. Fry until lightly golden, flip with tongs then fry until the other side is lightly golden. Remove the doughnuts from the oil onto paper towels to drain and cool for a few minutes. Roll the doughnuts into the toppings you desire. Best if eaten immediately. Leftovers can be stored in a tightly covered container but they will lose their crispiness.

Vanilla Glaze
1/2 cup confectioner’s sugar
1 tsp vanilla
1 tbsp soy milk

Chocolate Glaze
1/2 cup confectioner’s sugar
2 tbsp cocoa powder
1 1/2 tbsp soy milk

For either of the glazes, thoroughly combine all of the ingredients until smooth.

Shared with Full Plate ThursdayIt's a Keeper ThursdayTastetastic ThursdayCreative ThursdayFantastic ThursdayFood on Fridays, Foodie Friday, Sweet Tooth Friday, Weekend Potluck, Allergy Friendly Friday, Check Me Out Saturday, Sweets for Saturday, Seasonal InspirationSweet Saturday, Think Pink Sunday, Scrumptious Sunday, Church Supper, Sweet and Simple Sunday, My Meatless Mondays, Melt in Your Mouth Monday, Just Another Meatless Monday, Mix it up Monday, Mangia Mondays, Mouthwatering Mondays, Makin' You Crave Monday, Trick or Treat Tuesday, Tasty Tuesdays, Crazy Sweet Tuesday, Totally Tasty Tuesdays, Tempt My Tummy Tuesday, Tuesdays at the Table, Tuesday Talent Show, Allergy Friendly Wednesday and Delicious Dishes.