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 15 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.

Thursday, December 30, 2010

Egg Free, Dairy Free Sweet Corn Cake

This Corn Cake is a great substitution for corn bread or just served as a side.

Sweet Corn Cake

8 1/2 oz box of safe corn bread mix
1/4 cup dairy free margarine, melted
1/4 cup water
15 oz can creamed corn
1-3 tbsp sugar, or to taste, optional

Combine the corn bread mix and melted margarine. Add the water, creamed corn and sugar then mix until thoroughly combined. Pour the mixture into a sprayed 9x5 loaf pan. Bake uncovered at 350 for 40-45 minutes or until the liquid as has been absorbed. Use an ice cream scoop or spoon to serve.

Saturday, December 25, 2010

Egg Free, Dairy Free, Nut Free Chocolate Coated Sunbutter Cookies

These cookies are a crispy and perfect Sunbutter Cookie, even without the chocolate coating. The chocolate coating just makes these cookies extra special. These cookies remind me of the peanut butter kiss cookies growing up.

Chocolate Coated Sunbutter Cookies

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

Use an electric mixer to beat the margarine and Sunbutter. Add the sugar, brown sugar, applesauce and vanilla then beat until combined. Add the flour, baking powder and baking soda then beat until thoroughly combined. Cover the dough then place it in the fridge for at least 3 hours or in the freezer for 1 hour or until the dough is well chilled. The dough will still be very soft. Shape the chilled dough into 1” balls. Place the balls 2” apart on parchment paper lined baking sheets. Flatten the dough slightly with your fingers. Bake at 350 for 9-11 minutes or until lightly browned on the bottoms. Wait a few minutes before removing the cookies from the sheets. Once the cookies are cooled, melt the chocolate chips. Use a spoon to spread the melted chocolate on the tops of the cookies. Place the cookies back on the baking sheets and refrigerate until the chocolate is set. Store at room temperature between sheets of wax paper.
* If desired, you can omit the melted chocolate coating.

Wednesday, December 22, 2010

Egg Free, Dairy Free, Nut Free Banana Fudge Brownies

I had some bananas that were getting to ripe and wanted to try something different. Be warned that these brownies have a strong banana flavor. However, since my girls and I love bananas, this is a good thing. These brownies taste like a moist banana bread mixed with a fudgy brownie. These are the prettiest brownies that I have made since Jazlyn's allergies. They hold together very well and have a nice appearance.

Banana Fudge Brownies

1/2 cup dairy free margarine
2 cups safe chocolate chips
1 1/3 cups brown sugar
1 cup unsweetened applesauce
1 cup mashed ripe bananas
2 tsp vanilla extract
1/2 tsp salt
1 1/2 cups flour

Melt the margarine then stir in the chocolate chips until melted and smooth. In a separate bowl, combine the brown sugar, applesauce, bananas, vanilla and salt. Add the melted chocolate mixture then stir until thoroughly combined. Add the flour then stir just until incorporated. Spread the batter evenly into a sprayed 9x13 baking dish. Bake at 325 for 30-40 minutes or until the top is no longer glossy and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to over bake the brownies. Cool before cutting into bars or squares.
* These brownies will have a moist chewy texture, not a cakey texture.
* If you would like a milder banana flavor, reduce the mashed bananas to 1/2 cup.

Friday, December 17, 2010

Egg Free, Dairy Free and Nut Free Snack List

I just wanted to let everyone know that I've added a bunch of new safe snacks, cereals and candies to the egg free, dairy free and nut free snack list that is posted on the right hand side of the blog.

Egg Free, Dairy Free Sausage Potato Rice Soup

I love soup when it's cold outside. My family really enjoyed this soup, especially with extra broth so that they can dip bread or biscuits.

Sausage Potato Rice Soup

2-4 cups beef broth, depending how much broth you want
2 lb sausage, casings removed and browned like ground beef
2 cans diced potatoes
2 cans corn
16 oz can tomato sauce
2 cups cooked rice

Combine all of the ingredients in a soup pot. Cook over medium heat, stirring occasionally, until heated through.
* If desired, you can use fresh diced potatoes and uncooked rice plus a total of 6 cups of beef broth. Simmer for 1 hour or until the potatoes and rice are tender.
* You can substitute the sausage for browned ground beef.
* If you are having sandwiches or something else with the soup, you would probably be able to cut this recipe in half.

Sunday, December 12, 2010

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

If you like coconut and chocolate, these no bake cookies should go on your must try list. These cookies have a wonderful chewy texture. The flavor slightly reminds me of Mounds bars. They are not too sweet, they are just the perfect combination of coconut and chocolate. Even my dad that doesn't like coconut liked these cookies. I'm thrilled to have another no bake cookie for those days that we are short on time but need a snack to take somewhere.


No Bake Chocolate Coconut Clusters

1 cup safe chocolate chips
1/3 cup dairy free margarine
13 large marshmallows
2 cups quick oats
1 cup flaked coconut

Place the chocolate chips, margarine and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until melted and smooth. Remove the saucepan from the heat then stir in the oats and coconut until thoroughly combined. Drop by spoonfuls onto a wax paper lined baking sheet. Roll and flatten slightly if you want a prettier cookie. Refrigerate until firm. Store between layers on wax paper in a covered container in the fridge.

Thursday, December 9, 2010

Rainbow Crayon Cakes

This is a perfect way to use up old and broken crayons. This is a fun craft to make, but they are even more fun to color with.

Rainbow Crayon Cakes

Fill lined cupcake tins 1/3 full with unwrapped, broken crayons. Place in a preheated 300 degree oven. Turn the heat off immediately. Remove the crayons once they are melted (there may be a few that don’t melt completely). Once cooled, remove the crayons from the liners. Color and have fun with your rainbow crayons.
* I recommend using a old muffin tin for this craft.
* If the liners of the crayon cakes stick to the muffin tin, turn the tin upside down and hit the bottom.

Monday, December 6, 2010

Egg Free, Dairy Free, Nut Free Pineapple Cranberry Sauce

My mom has been making this Pineapple Cranberry Sauce since I was little.

Pineapple Cranberry Sauce

6 oz box cherry Jell-O
2 cups boiling water
1 can whole berry cranberry sauce
1 1/2 cups cold water
1 can crushed pineapple, drained

Dissolve the Jell-O in the boiling water. Stir in the cranberry sauce. Add the cold water then mix until thoroughly combined. Place in the fridge to chill until slightly thickened. Stir in the crushed pineapple then chill until thick.

Thursday, December 2, 2010

Egg Free, Dairy Free, Nut Free Soft Drop Sugar Cookies

Jazlyn saw the big soft sugar cookies as we walked past the bakery in the grocery store. She said they looked good and she wanted me to make them for her. I've never attempted the drop sugar cookies because the recipe I used before Jazlyn's allergies required sour cream, buttermilk, eggs, etc. I told her I would try my best to figure out a recipe that would keep the cookies soft and fluffy. The result is a very simple, very soft and cakey drop sugar cookie that was a little too plain. I melted some safe chocolate chips and frosted the plain ones. The rest of the batches I sprinkled on a variety of sugar sprinkles, candy sprinkles and cinnamon sugar. Each one of the varieties was very good. I would also like to make a cookie icing and frost a few that way for even more variety. I love when one cookie can have a bunch of varieties.

Soft Drop Sugar Cookies

1 1/2 cups sugar
1 cup dairy free margarine, melted
1/2 cup oil
1 cup soy milk
1/2 cup unsweetened applesauce
2 tbsp vanilla extract
4 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Combine the sugar, margarine and oil. Add the soy milk, applesauce and vanilla then mix again. Add the flour, baking soda, baking powder and salt then mix until thoroughly combined. Drop by spoonfuls 1 1/2" apart onto parchment paper lined baking sheets. Bake at 350 for 7-9 minutes or until the bottoms are lightly browned.
* If desired, you can sprinkle cinnamon sugar or sprinkles onto the cookies before baking.
* Once cooled, you can frost the cookies with melted chocolate or a cookie frosting.