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.