Egg Free, Dairy Free Crispy Oatmeal Coconut Lace Cookies

These Crispy Oatmeal Coconut Lace Cookies are nicely crisp on the outside with a slightly chewy inside. The coconut flavor shows through nicely in these simple cookies.

Crispy Oatmeal Coconut Cookies

1 cup quick cooking oats
1 cup flour
1 cup sugar
3/4 cup flaked coconut
1/8 tsp salt
1/2 cup dairy free margarine
1 tbsp corn syrup
1 tsp baking soda
2 tbsp boiling water
1 1/2 tbsp vanilla extract

Combine the oats, flour, sugar, coconut, and salt. Place the margarine and corn syrup in a microwave safe bowl then microwave until melted. In a separate bowl, stir the baking soda into the boiling water. Add the baking soda mixture and the vanilla to the margarine mixture then stir until combined. Add the combined mixture to the oat mixture then stir until thoroughly combined. Drop by spoonfuls onto parchment paper lined baking sheets. Bake at 300 for 12-14 minutes or until the cookies are completely golden with lightly browned edges. Cool slightly before removing from the baking sheet to cool completely. Store tightly covered.

The Peanut Allergy Answer Book Giveaway Winner

Congratulations to Amy! Your copy of The Peanut Allergy Answer Book, third edition, by Michael C. Young, M.D. will be mailed to you shortly.

Egg Free, Dairy Free Sweet Cornbread

We love our Simple Sweet Cornbread and our Sweet Corn Cake. I wanted to make cornbread to go with our supper and I was out of the Jiffy Cornbread Mix, which is an ingredient in both recipes. This new Sweet Cornbread recipe is still easy to make and very good. It is more of a traditional cornbread that is fluffy and drier than my other two recipes, which is not at all a bad thing depending what texture you want and what you are using the cornbread for. This cornbread was perfect with the chowder I made. The girls liked their cornbread topped with dairy free margarine. I didn't find a need to put it on because I was dipping it in my chowder. This cornbread reminds me of the cornbread my mom used to make with her Chili when I was growing up.

Sweet Cornbread

2 1/2 cups cornmeal
2 cups flour
1 cup sugar
2 tbsp baking powder
1 tsp salt
2 cups soy milk
1/4 cup dairy free margarine, melted
1/4 cup water

Combine the cornmeal, flour, sugar, baking powder, and salt. Add the soy milk, margarine, and water then mix until thoroughly combined. Pour the mixture evenly into a sprayed 9x13 baking dish. Bake at 400 for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean.
*  You can substitute the 9x13 baking dish for two 8x8 baking dishes.

The Peanut Allergy Answer Book Giveaway

I am excited to announce that I have a copy of The Peanut Allergy Answer Book, third edition, by Michael C. Young, M.D. to giveaway to one of my readers. If you missed my review of this very informative book, please click here. To enter the giveaway, please leave a comment below. Be sure to include a valid email so that I can contact you if you win. The drawing will close at 10:00 pm EST on Friday, December 20, 2013. I will announce the randomly selected winner on Monday, December 23, 2013. Good luck.

I've had someone tell me that they were unable to leave a comment. If the blog won't let you leave a comment or if you don't feel comfortable leaving your email address on the blog, please send me an email at dljtmzook@verizon.net with "giveaway" in the re: section. Make sure you leave your name and email address so I can contact you if you win.

Egg Free, Dairy Free Quick and Simple Creamy Rice Pudding

I was in the mood for rice pudding, but I wanted a quicker way to make it. Using instant pudding made it super simple and fast to make. The pudding had a great flavor and a perfect creaminess. The girls loved their pudding with cinnamon sugar sprinkled on top.

 

Simple Creamy Rice Pudding

2 cups instant rice
2 cups water
1 box instant vanilla pudding mix
1 1/2 cups soy milk

Whisk the pudding mix and soy milk until thoroughly combined and smooth. Refrigerate the pudding for 30 minutes or until thickened. Combine the rice and water in a microwave safe bowl. Microwave for 8 minutes or until the water is absorbed and the rice is tender. Allow to cool while the pudding thickens. Stir the pudding into the rice until thoroughly combined. Serve immediately or refrigerate until ready to serve.