Monday, November 14, 2011

Dairy, Egg, and Nut Free Mocha Cake with Coffee Frosting

I love chocolate and I love coffee.  They are a natural match made in dessert heaven!  This recipe is one that I have been working on and trying out numerous times.  Not that I mind that.  I'm still not sure that I'm 100% satisfied with it yet, but I want to know what other home bakers think.  

Ingredients
2 ½ c flour
2 c sugar
2/3 c cocoa
2 tsp b powder
½ tsp salt
1 tsp b soda
1 tsp vanilla
2/3 c canola oil
1 c soy milk plus 2 tbs coffee syrup and 3 tbs vinegar
1 c hot decaf coffee (double strength)

Preheat the oven to 350 degrees.  Grease 2 round cake pans with shortening and dust with flour.  Add the dry ingredients to a large mixing bowl and stir together.  Make a well in the center and add the remaining ingredients.  Mix with an electric mixer until well blended.  Spoon the batter into the pans and bale for 35 minutes at 350 degrees.  Cool on racks for 10 minutes and remove from pans.  Cool completely and frost with Coffee Frosting.   


Coffee Frosting


Ingredients

3 c powdered sugar
1/3 c soybutter or shortening
1 ½ tsp vanilla
2 tbs double strength decaf coffee

Cream together all ingredients with an electric mixer until well blended.  Frosts and fills a two layer round cake or 24 cupcakes.  Double the recipe for lots of frosting when piping cupcakes.  

Dairy, Egg and Nut Free Pumpkin Pancakes

Well, I apologize for not posting in months!!!  I have started a new part time job and although I have been working on new recipes, I have not had them ready to post.  I hope that you have all still been baking and creating treats for your loved ones.  As usual around here, my husband has been telling me to stop baking and making a mess (I know, he was born without a sweet tooth!)


Lately, I have been trying out some new pumpkin recipes.  These pancake came out nicely, however only 2 of my 3 kids liked them.  Oh well, more for me to eat!



Ingredients
1 ¼ c all-purpose flour
2 tbs brown sugar
2 tsp b powder
1/2 tsp cinnamon
½ tsp ground ginger                                                                     
½ tsp salt
1/8 tsp nutmeg
dash of ground cloves
1 c soymilk
6 tbs canned pumpkin puree
1/3 c canola oil

Measure the dry ingredients into a medium sized bowl and stir.  Make a well in the center and add the soymilk, pumpkin puree, and canola oil.  Gently whisk together the batter.  Melt some soybutter in a skillet over medium heat.  Spoon batter by the ladleful onto the hot skillet and cook pancakes about 3 minutes per side.  Serve with soybutter and Vermont maple syrup. Makes 8 to 10.

Saturday, July 16, 2011

Diary, Egg, and Nut Free S'mores Cookie Bars

Who doesn't love making and eating s'mores around the campfire.  I know that it a treat that we enjoy every summer using marshmallows, graham crackers, and Divvies chocolate bars.  But for times when you don't have a fire, such as at the beach or a backyard BBQ, you can have these cookies instead.

Ingredients

½ c soy butter softened
¾ c packed brown sugar
¼ c soy yogurt (chocolate or vanilla flavor)                                   
1 tsp vanilla
¾ c graham cracker crumbs                                                                             
1 ¼  c flour
2 tsp b powder
¼ tsp salt
1 c dairy and nut free chocolate chips
1 ½ c mini marshmallows

Directions
Grease the bottom and sides of a square 8 x 8 baking dish with shortening.  Preheat the oven to 350 degrees.  In a large bowl, cream together the soy butter and brown sugar until soft and crumbly.  Next add the soy yogurt and vanilla and beat again on low speed.  

To make graham cracker crumbs take 1 packet of graham crackers (about 10) and place them in a medium ziploc bag.  push out the air and close it up.  Crush up the crackers with your hands.  Then lay the bag down and roll over the small pieces with a rolling pin until they are fine crumbs.  If you are feeling brave just crush them on a board with your rolling pin, but I usually end up with crumbs everywhere when I do that.  

Add the graham cracker crumbs, flour, baking powder, and salt to the bowl and mix until a soft dough forms.  Take just less than half of the dough and press it into the bottom of the baking dish.  Sprinkle the chocolate chips over the dough in a single layer.  Sprinkle the mini marshmallows over the chips in another single layer.  Next comes the tricky part.  Take a handful of the remaining dough in press it out between the palms of your hands and lay it over the marshmallow layer.  Repeat this until all of the dough it used and the marshmallows are covered.  

Bake for 30 minutes and cool completely before cutting into squares and serving.  Otherwise the cookies are very melty and sort of fall apart.  I can't resist and always take a little bite with a spoon when they come out of the oven.  This makes 16 bars that are 2 x 2 inches.  

Tuesday, July 5, 2011

Dairy, Egg and Nut Free Strawbabababerry Shortcake



If you have ever eaten strawberry shortcake at a restaurant or baked shortcake yourself, you know you will never buy those little six packs of "shortcake" at the supermarket again.  And if you have a kids with food allergies, you're probably wondering what you can make to have strawberry shortcake.  Try this recipe when you have some fresh picked berries to enjoy it with.

Ingredients

2 c flour
4 tbs sugar
2 tsp b powder
1 tsp salt
½ stick soy butter
2/3 c soymilk plus 1 tbs vinegar

Directions

Preheat oven to 400 degrees.  Measure the dry ingredients and pour into a medium sized bowl.  Stir to combine.  Make a well in the flour mixture and add the melted soy butter.  Stir gently with a large spoon.  Add the soy milk mixture and stir until it is all mixed together.   The batter will be very lumpy.  Be careful not to overmix the batter, it will make the shortcake tough.  Spoon into 8 clumps onto an ungreased baking sheet.  Bake for 14 - 16 minutes.  Let cool for 10 minutes before slicing in half horizontally.

While to shortcakes are cooking, rinse and slice 1 quart of fresh strawberries.  Sprinkle with ¼ c of sugar and let rest for at least 30 minutes. 

Place the bottom half of the shortcake on a dish and cover with strawberries and sauce.  Scoop soy vanilla ice cream on top.  Place top half of shortcake on the ice cream and serve.  Garnish with fresh mint if desired. 




Tuesday, June 28, 2011

Dairy, Egg and Nut Free Raspberry Orange Scones


These will taste delicious, but they will probably look like a big raspberry mess before you bake them.  I had been waiting for berry season to arrive to try out this scone recipe.  I got some big juicy raspberries just for the occasion.  Well, they may have been a little too big and too juicy, but live and learn.  I would recommend small to medium sized fresh raspberries for this recipe so that they are not crushed too much when you shape the dough.  



1 ¾ c flour
3 tbs sugar
2 tbs wheat germ
2 tsp b powder
½ tsp salt
1/3 c cold soybutter cut into chunks                                                 
¼ c soy vanilla or plain yogurt
6 - 7 tbs soy milk
zest of 1 small orange
2 tbs orange juice
1 tsp vanilla

1 c fresh raspberries

Preheat the oven to 400 degrees.  Measure the dry ingredients and pour into a medium sized bowl.  Stir to combine.  Add the cold soy butter and cut in with a pastry blender or 2 butter knives until the mixture forms fine crumbs.  Next, add the remaining ingredients and stir with a large spoon until just blended.  Gently fold in the raspberries.  Kneed on a floured board 5 - 6 times.  The dough will be slightly sticky and the berries may burst and bleed into the dough.  Don't worry, they will taste fine.  Place the dough onto an ungreased baking sheet lined with parchment paper.  Shape the dough into a circle 8 inches in diameter.  Cut the dough into 8 equal slices with a greased knife.  Brush with canola oil and sprinkle with sugar.  Bake for 18 – 20 minutes. 

Monday, June 27, 2011

Diary, Egg, and Nut Free Maple Sticky Buns



This recipe looks long and complicated, but don't let that hold you back.  It is not so bad.  I really used to enjoy a sweet sticky bun covered in syrup and nuts in the days pre-food allergies.  But I started experimenting with different recipes once my daughter was diagnosed with food allergies.  Visiting bakeries is a rarity for us.  Luckily, eating baked goods is not.

I often make these around the holidays and put them in the freezer because they take about 2 1/2 hours to make.  But they are a special treat to have any time of the year.  The whole wheat flour in these buns adds depth without making them too heavy and the maple syrup is a delicate natural sweetener.


Dough
½ c warm water
½  c soymilk plus 1 tsp vinegar heated in the microwave for 1 minute
1 ¼  c flour
1 c whole wheat flour
1 tbs wheat germ
½ tsp nutmeg
½ tsp salt
2 tsp soy butter melted                                                     
2 tbs maple syrup
1 ½ tsp bread machine yeast

Sticky Bun Syrup                                                          
1/2 c soy milk
1/4  c soy butter
1/4 c brown sugar
1/4 c maple syrup                                                                 

Filling
1 tbs melted soybutter
2 tbs brown sugar
1 tsp cinnamon
½ c raisins

Put the ingredients into you bread machine according to the directions for a dough cycle and run the machine.  Mine goes as follows: water, soymilk with vinegar, melted soy butter, 2 tbs maple syrup, flours, wheat germ, nutmeg and salt.  Make a little well in the center of the flour mixture and pour in the yeast.  Run the machine on a dough only cycle.  

You can also make this dough in the food processor.  Dissolve yeast in warm water with 1 tbs brown sugar; let stand for 10 minutes.  Place flours, brown sugar, wheat germ, nutmeg and salt in food processor.  Cover and pulse a few times to mix.  Combine soymilk, water and yeast mixture, melted soy butter and 2 tbs maple syrup and pour through the food chute with the food processor running.  Run until mixture forms a dough.  Process for 1 minute more.  Knead for 8 minutes on a floured board.   Place dough in a bowl sprayed with cooking spray.  Cover and let rise for 45 minutes or until doubled in size. 

Combine the soymilk, soy butter, brown sugar, remaining maple syrup, and in a small saucepan.  Bring to a boil while stirring constantly.  Remove from heat and pour into the greased 9 x 9 baking pan. 

When the dough is ready, turn it onto a well floured board.  The dough will be quite sticky and soft.  Roll it out to a rectangular shape approximately 10 x 12 inches. 

Dot with 1 tbs of melted soybutter.  Stir together the brown sugar, cinnamon and raisins.  Sprinkle the filling mixture over the dough going close to the long side edges. 

Roll up the dough beginning with a long side.  Cut 9 sections that are 1 to 1 1/2 inches wide with a piece of dental floss.  Run the floss under the dough log and pull up the ends of the floss around either side of the log and pull them to each opposite side until it cuts through the dough.  Place the rounds each with the cut side down into the cake pans.  Cover with plastic wrap and let rise for about 30 to 45 minutes. 

Preheat oven to 375 and bake for 25 minutes.  Let cool 10 minutes and invert onto a dinner plate.  Wrap leftovers with plastic wrap and store for up to 3 days.  Heat them in the microwave for 30 seconds before serving.    



This recipe can also be made the night before and refrigerated for 8 to 24 hours.  It is a great breakfast item to have on hand around the holidays.  It can be wrapped well with plastic wrap and frozen for up to 3 months.  Take the dough out at least 24 hours before you plan on baking so that it has a chance to rise. It can be defrosted in the refrigerator.  

Saturday, June 11, 2011

Blueberry Muffins

Blueberries are a perfect fruit for snacking on fresh and for baking with to make many varieties of treats.  Blueberry muffins are a classic favorite that everyone loves.  Well, everyone except for my kids.  They think the blueberries get too mushy when they are cooked!  So I make these for myself anyway, or divide the batter and add chocolate chips to their 6 muffins and blueberries to mine. 

Ingredients
2 c flour
½ c sugar
½ tsp salt
2 tsp baking powder
2 tbs wheat germ
¾ c soy milk or rice milk
½  c canola oil
¼ c soy vanilla yogurt
1 c blueberries washed

Preheat the oven to 400 degrees and grease a 12-cup muffin tin well with shortening.  Measure all of the dry ingredients and place in a medium sized mixing bowl.  Make a well in the center and add the soy milk, canola oil and soy yogurt.  Stir with a large spoon until just moistened.  Gently fold in the blueberries.  Spoon the batter into the muffin cups and sprinkle with sugar.  Bake for 20 – 22 minutes and serve warm.  Store the leftovers in an airtight container and refrigerate for up to 2 days.  You may also freeze these for up to 3 months when they are completely cooled and put in an airtight container. 

* variation
Lemon Blueberry Muffins
Use all of the same ingredients, but reduce the canola oil to ¼ c, and add in 2 tbs fresh squeezed lemon juice and1 tsp fresh grated lemon.  Mix and bake the same as directed above.  

Tuesday, May 10, 2011

Dairy, Egg and Nut Free Baby Banana Cake


Bananas are a wonderful fruit and perfect in so many desserts.  Inevitably, there are also overripe bananas lingering in the fruit bowl that no one want s to eat, (especially me)!  I put them in the freezer and build a supply for banana treats.  I made this cake for my youngest child's first birthday and he loved it.  It makes one 8" or 9" round single layer cake that your little one or ones will enjoy.  

Ingredients 
¼ c soy butter softened
½  c sugar
¼ c plus 2 tbs c soy milk, plus 1 tbs vinegar
1 c flour
½  tsp b powder
½  tsp b soda
¼ sp salt
½  c mashed banana
¼ c soy vanilla yogurt
½ tsp vanilla

Grease and flour 1 round cake pan.  Preheat the oven to 350 degrees F.  In a medium sized bowl, measure dry ingredients stir together.  In a large bowl, cream together the soybutter and sugar until light and fluffy.  Add the mashed banana, soy yogurt, and vanilla and beat on low speed.  Add the dry ingredients and mix until just blended.  Add the soymilk and vinegar to a small mixing bowl and let stand for 5 minutes.   Next, beat on medium speed with an electric mixer for 1 minute.  Gently fold in the frothy soymilk.  Bake for 25 to 30 minutes or until a toothpick comes out clean.

Frost with chocolate frosting.  Right before serving slice a banana into thin slice and place around the edge of the cake.  Sift powdered sugar over the top and serve. 

This recipe also makes a dozen cupcakes or it can be doubled to make a two-layer cake or 2 dozen cupcakes as per these ingredient proportions:

½ c soy butter softened
1 c sugar
¾ c soy milk plus 1 tbs vinegar
2 c flour
1 tsp b powder
1 tsp b soda
½ tsp salt
1 c mashed banana
½ soy vanilla yogurt
1 tsp vanilla

Saturday, April 23, 2011

Easter Bunny Cake

When I was growing up, my Grandmother used to make a similar cake every Easter.  My cousins and I always looked forward to this cake and what part of the bunny we would eat!  It is also a great little snack to leave out for the Easter Bunny the night before the big day.


Carrot Cake
Ingredients
2 c flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
½ tsp salt
¼ tsp nutmeg
1 c sugar
1 c dark brown sugar
½ c applesauce
½ c canola oil 
½ c soy vanilla yogurt
½ c soy milk
2 tbs white vinegar
2 tsp vanilla
2 c finely shredded carrots

Measure the first six dry ingredients in a medium sized bowl.  Stir them with a whisk.  In a large bowl, add the sugars and applesauce, oil, yogurt, soymilk, vinegar, and vanilla.  Beat the sugars and wet ingredients well.  Add the flour mixture to the sugar mixture and beat with an electric mixer until just moistened.  Gently stir in the carrots.  Pour into greased and floured round cake pans and bake at 375 in a preheated oven for 30 to 35 minutes.   



Let cakes cool completely and prepare a large tray for the cake.  Place one cake round top side down in the center of the tray.  Cut the other cake round into 3 pieces to make 2 ears and a bowtie.  Cut 2 lines lengthwise that are curved inward.  Place the 2 ear pieces above the head shape so that they are just touching it.  Place the bowtie piece under the head so that it is just touching. 



Tofu Cream Cheese Frosting
Ingredients
¾  c tofu cream cheese
¼ c soy butter plus 2 tbs softened
1 ½  tsp vanilla
5 c powdered sugar

Mix all ingredients together and a medium sized bowl.  Frost the top and sides of the bunny cake.  Reserve ¼ c plus 2 tbs of the frosting for piping the colored icing.  

Put ¼ c of the frosting in a small bowl and add a few drops of red food coloring to make it pink.  Add the frosting to a decorating bag or use a sandwich baggie with one small corner snipped off.  Pipe icing around the edge of the ears, the bowtie, and the mouth.  Add a small dot of icing for the nose.  Put the 2 tbs of icing into a small bowl and add a few drops of blue (or your desired color) food coloring and stir it up.  Use this icing for the eyes and decorate the same way as with the pink. 

Slice up a few strips of black licorice for the bunny’s whiskers and press them gently on each side of the bunnies nose.  Serve and enjoy!  Keep this cake refrigerated.

*  This cake can also be made as a traditional round 2 layer cake.  Use only 1/2 c tofu cream cheese, ¼ c soy butter plus softened, 1 tsp vanilla, and 3 1/2 c powdered sugar.  Frost and fill.  

Tuesday, April 19, 2011

Cornbread


            Cornbread is sweet and easy to whip up for a dinner side dish.  We really enjoy having bread with our family dinners.  But, yeast bread take a long time to make and require more planning during your day.  Many commercially baked breads have cross-contamination issues with nuts.  Originally, I shied away from making it for a while, because as a kid we usually had cornbread from a box mix.  But cornmeal is really easy to use and works well when blended with flour.   This will become a new mealtime favorite.         


Ingredients
1 c cornmeal
1 c flour
1/3 c sugar
½ tsp salt
¼ c silken tofu
¼ c canola oil
1 c soymilk

Preheat the oven to 400 degrees and grease and 8 x 8 pan with shortening.  Add the dry ingredient to a medium sized bowl and stir together with a spoon.  Pour the wet ingredients into the center of the dry mixture and mix with an electric mixer until just moistened.  Pour the batter into the pan and bake for 20 to 22 minutes.  Let it cool for 10 minutes, then cut it into squares and serve with soy butter.

This recipe can also be made into muffins.  Grease muffins cups and bake for 20 to 2 minutes.  

Saturday, April 2, 2011

A and J Bakery, a Nut Free Bakery

We recently visited my home state of Rhode Island and took a visit to A and J Bakery, a Nut Free Bakery. It was my daughter's first visit to a NUT FREE bakery where she could pick out whatever treats that she wanted!  Well, almost any treat, since she is also allergic to dairy.  But, she still had plenty of choices.  We may have overindulged a bit, but we let the kids each pick out 4 treats, plus the cake that we ordered.

I also snuck in some shopping by picking up some Easter treats for the kiddos too.  This will be their first year with full size chocolate bunnies.  I made some chocolate lollipops a few years ago, but they were so sad looking.  The kids loved them, but I wanted them to have pretty, wrapped bunnies like other children get.  A and J Bakery to the rescue!!

I'm sure that we will be making many trips to A and J in the future.  The staff was helpful and polite, and they also ship some of their products as well.  I always miss the boat on ordering nut free holiday candy for the kids before everything is sold out of the stores.  Shop early!!  

Dairy, Egg and Nut Free Lemon Poppy-seed Scones


If you are looking for the perfect addition to a Sunday brunch, these lemon-poppy seed scones are it.  (Hint, hint, Easter is coming up too!)  I have never been a big scone fan until recently.  They are great with coffee in the morning and a little fancier than muffins!  



Ingredients

1 ¾ cups flour
3 tbs sugar
1 tbs wheat germ
1 tbs poppy-seeds
2 tsp baking powder
½ tsp salt
1/3 cup cold soy butter
¼ c soy yogurt (lemon flavored works well, but you can use vanilla also)
5 - 6 tbs vanilla soy milk
zest of 1 lemon
2 tbs fresh lemon juice (1 to 2 lemons juiced)
1 tsp vanilla (if not using vanilla flavored soymilk)

canola oil 
1/2 tsp sugar

Preheat the oven to 400 degrees.  Measure the dry ingredients and pour into a medium sized bowl.  Stir to combine.  Add the cold soy butter and cut in with a pastry blender or 2 butter knives until the mixture forms fine crumbs.  Next, add the remaining ingredients and stir with a large spoon until just blended.  Kneed on a floured board 10 – 12 times.  The dough will be slightly sticky.  Place the dough onto an ungreased baking sheet and shape the dough into a circle about 8 inches in diameter.  Cut the dough into 8 equal slices with a greased knife.  Brush with canola oil and sprinkle with 1/2 tsp sugar.  Bake for 16 – 18 minutes or until scones turn golden brown.  Serve warm and store in an airtight container.  

Monday, March 28, 2011

Chewy Double Chocolate Chunk Cookies



These are really rich and chocolatey cookies that should satisfy any chocolate lover's sweet tooth.  We made a few batches to get these right and the kids didn't mind eating all of them a bit.  Many of our non-allergic friends love them too!  They are so rich that no one know the difference.  The melted chocolate keeps them moist and chewy.



Ingredients

2 c flour
1/3 c cocoa                                                                
2 ½ tsp b powder
1/2 tsp salt
3/4 c soy butter  
2 c dairy and nut free chocolate chunks (I use Baker’s Chocolate Chunks.  I spoke to their customer service on the phone and they were very nice and assured me they check with all of their suppliers for cross-contamination on the top 8 allergens.)
1 tbs  canola oil
¾  c packed brown sugar
¾ c sugar
2 tsp vanilla
¼ c soy vanilla yogurt

Preheat the oven to 350 degrees.  Measure and add the dry ingredients of flour, cocoa, baking powder, and salt to a medium sized bowl. 

Measure ¾ c chocolate chunks in a small bowl and add the canola oil to keep the chocolate smooth as it melts.   Microwave the chocolate on high for 30 seconds and stir.  If it hasn’t melted completely yet, do another 30 seconds.   I have an old microwave, so you may need to use less time.  Let it cool for a few minutes.

Beat the soy butter and sugars until creamy.  Add in the vanilla and the soy yogurt and beat again.  Add the melted chocolate and mix.  Sift in the flour mixture in 3 batches.  Beat until the batter is just combined then stir in the remaining chocolate chips.

Scoop by rounded tablespoonful onto an ungreased baking sheet and cook for 9-11 minutes.  Cool on wire racks and store in an airtight container.   

Monday, March 7, 2011

Dairy , Egg, and Nut Free Apple Cinnamon Bundt Cake



I love breakfast cakes, it is a great excuse to eat cake in the morning with a hot cup of coffee.  This one is sweet and satisfying without being too sugary for the first meal of the day.  I also have a beautiful 8 cup bundt pan that I got for my bridal shower that I needed a recipe for.  This was a hit with the whole family, and did not last long.  It packs well in lunch boxes and makes a healthy afternoon snack.

Ingredients




Cake
1 ½  c flour
¾  c wheat flour
¾ c plus 1 tbs granulated sugar
1 ½ tsp b powder
1 tsp b soda
1 tbs cinnamon
½ tsp nutmeg                                                                                           
¼ tsp salt
½ c soy vanilla yogurt
½ c applesauce
½ c soymilk
¼ c canola oil
1 tbs vanilla
2 c chopped and peeled apple (I use Granny Smith)

shortening to grease pan (I like to use Spectrum- it is non-hydrogenated)

Glaze
1/2 c plus 1 tbs confectioner’s sugar
1 tsp vanilla soymilk
1/2 tsp vanilla extract

Preheat the oven to 350 degrees.  Combine the flour, sugar, b powder and soda, salt, and spices in a large bowl.  Make a well in the center.  Add the wet ingredients and mix with an electric mixer.  Add the apples and stir with a spoon until just moistened.  Coat an 8 c bundt pan with shortening and flour lightly.  


Pour the batter into the pan and b
ake for 45 minutes.  Cool 10 minutes on a rack and remove from pan.  Transfer to a serving plate and mix powdered sugar soymilk, vanilla and drizzle over the top.  If you do not want to use the glaze, you can just dust the cake with powdered sugar.  Serve warm.  Cover and store at room temperature.    

Saturday, February 26, 2011

Dairy Egg & Nut Free Cinnamon Oat Chocolate Chip Scones




Before being dairy, egg and nut free I was not a big fan of scones.  When ever I ate them when I was at a coffee shop or cafe, they were dry and hard.  But since there are not many coffee shops and cafes where I live or go to with my children, I thought that I would try them out at home.  We have had many muffins, breads, and pancakes and I was in the mood for something different.  I researched scones recipes on-line a bit and came up with this after a few tries.  It was a big hit with the family that is for sure and they barely lasted until the next morning's breakfast!   

Ingredients
1 1/2 c flour
½ c oats
4 tbs sugar
1 tbs wheat germ
2 tsp b powder
1 tsp cinnamon
½ tsp b soda
¼ tsp salt
½ c cold soy butter cut into pieces
½  c plus 1 tbs vanilla soy milk plus 1 tbs vinegar
¼ c soy vanilla yogurt (I like Stonyfield Farms from my neighboring NH)
1 tsp vanilla
¾ c dairy and nut free miniature chocolate chips (You can use more or less depending on your taste or mood.)

1/2 tsp sugar and 1/8 tsp cinnamon stirred together for the topping

Preheat the oven to 400 degrees.  Measure the dry ingredients and pour into a medium sized bowl.  Stir to combine.  Add the cold soy butter and cut in with a pastry blender or 2 butter knives until the mixture forms fine crumbs.  I would definitely invest in a pastry cutter to make blending the butter easier.  Until I had one I shied away from recipes that called for one since I think that it is a pain to use 2 knives.  Next, add the remaining ingredients and stir with a large spoon until just blended.  

Kneed on a floured board 10 – 12 times.  The dough will be slightly sticky.  Place the dough onto an ungreased baking sheet and shape the dough into a circle 8 inches in diameter.  Cut the dough into 8 equal slices with a greased knife.  Brush with canola oil and sprinkle with cinnamon and sugar mixture.  Bake for 18 – 20 minutes.  Store in an airtight container when the scones have cooled completely.


Wednesday, February 2, 2011

Dairy, Egg, and Nut Free Lemon Poppy-seed Muffins

My daughter love, love, love, loves these muffins and asks for them all of the time.  My son thinks the poppy-seeds are yucky, so I scoop out some batter and make him a plain muffin before I add the poppy-seeds when baking these.  It is so worth buying the $6.49 jar of poppy-seeds to make these muffins.  I cringe when looking at the price, but I figure that they will last a year or so.  Store them in the refrigerator for 3 to 6 months or in the freezer for up to one year.

I can't help thinking about that Seinfeld episode where Elaine ate too many poppy-seed bagels and failed the drug test for George's exam... That was when I had time to watch tv! Ha ha!      

Ingredients

2 c flour
½ c sugar
½ tsp salt
2 tsp baking powder
4 tbs fresh squeezed lemon juice (2 lemons)
2 tbs lemon zest (2 lemons)
½ c lemon flavored soy yogurt
½ c canola oil
½ c soy milk
2 tsp poppy-seeds

Preheat oven to 400 degrees.  Measure the dry ingredients and put them in a medium sized mixing bowl.  Next, grate the lemons over a board.  Pack the gratings into the measuring spoons to measure accurately.  Slice the lemons in half and squeeze the juice into a separate bowl.  Strain out the seeds and measure the juice before pouring it into the mixing bowl.  If you have extra store it in a container in the refrigerator to use later.  Add the soy yogurt, canola oil, and soy milk.  Stir to combine until just blended.  Measure the poppy-seeds and stir gently.

Spoon batter by the tablespoonful into greased muffin cups and bake at 400 degrees for 20 - 22 minutes.  Let them cool for 10 minutes fore serving and store any leftovers in an airtight container for 2-3 days.  Makes 12 muffins.      

Tuesday, January 25, 2011

Banana Chocolate Chip Cookies

These cookies came out delicious the first time that I made them, and I haven't changed the recipe since.  I was inspired by my sister's friend, Amanda who made a similar cookie that contained nuts during the holidays.  I thought that my kids and I would enjoy them sans nuts and we did.  They came out soft and flavorful and were even a hit with my husband who is not a big dessert fan.  Thanks, Amanda, for the idea!



2 c flour
¼ c wheat flour
2 tbs wheat germ
1 tsp baking soda
1 tsp baking powder
½ tsp salt
¾ c softened soy butter such as Earth Balance
1/2 c sugar
½ c brown sugar
1 tsp vanilla
1 c mashed ripe banana
1 ¼ c  nut free and dairy free chocolate chips such as Divvies or Enjoy Life

Measure dry ingredients and put into a medium sized bowl.  Stir together gently.  Add soy butter and sugars to a large mixing bowl.  Beat on medium with an electric mixer until well blended.  Add the vanilla and banana and beat again.  Pour in half of the flour mixture and beat on low.  Add the remainder of the flour mixture and beat until a soft dough forms.  Stir in the chocolate chips with a spoon. Drop by tablespoonfuls onto an ungreased baking sheet and bake at 375 for 10- 12 minutes.  Cool on wire racks and enjoy.  Makes about 36 cookies.  

Monday, January 17, 2011

Dairy, Egg, and Nut Free Snickerdoodles


These are simple yet tasty sugar cookies that have been around for years.  My kids loved them the first time that we made them .. Rolling the dough balls in the sugar and cinnamon is a perfect job for little hands.    

Ingredients
1 ½ c sugar
2 sticks soybutter softened
½ c cinnamon applesauce
2 ¾ c flour
2 tsp cream of tartar
2 tsp b powder
¼ tsp salt
¼ c sugar
2 tsp cinnamon

Preheat the oven to 375 degrees.  Cream together sugar, soybutter and applesauce until blended.  Add the flour, cream of tartar, baking powder, and salt and mix again until fully combined.  The dough will be lumpy, but it will stick together when formed into ball.  

Mix the 1/4 cup sugar and cinnamon together in a small bowl.  Form dough into balls by the tablespoonful and roll in the sugar and cinnamon mixture.  Place on an ungreased cookie sheet 2 inches apart.  Bake for 8- 10 minutes or until the edges are golden brown.  Cool on wire racks.  They are best served warm.  Store the remaining cookies in an airtight container.