tag:blogger.com,1999:blog-27325342213995351742023-11-16T07:51:24.211-08:00Blackbriar BakingFood Allergy Free Recipes:
No Dairy, Eggs, Peanuts, and Tree NutsAmyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-2732534221399535174.post-65000805663600213472012-02-12T09:00:00.000-08:002012-02-12T09:00:55.019-08:00Sugar Cookies II<div class="MsoNormal">These sugar cookies will make a sweet addition to any school party. Decorate them with sprinkles and frosting and all of the children in class will eat them up. They won't care that they are dairy, egg and nut free!!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">3/4 c soybutter softened<o:p></o:p></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ_KLpm6PA3rYmihYpqwNHW9kjbSMK9Q-vO8yx4sLjeappuMoapCqbhXbtFpUpIZ-b7-sA9DhOXs5o263RXlU0gNolzGy3nxQ87sAu859tYwsUcHEErLeVJUV7dzfBNBh8ufh1CmVXbL-/s1600/IMG_1292.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ_KLpm6PA3rYmihYpqwNHW9kjbSMK9Q-vO8yx4sLjeappuMoapCqbhXbtFpUpIZ-b7-sA9DhOXs5o263RXlU0gNolzGy3nxQ87sAu859tYwsUcHEErLeVJUV7dzfBNBh8ufh1CmVXbL-/s200/IMG_1292.JPG" width="200" /></a></div>1/2 c sugar<o:p></o:p></div><div class="MsoNormal">½ c brown sugar<o:p></o:p></div><div class="MsoNormal">¼ c oj<o:p></o:p></div><div class="MsoNormal">¼ c soymilk <o:p></o:p></div><div class="MsoNormal">1 tsp vanilla<o:p></o:p></div><div class="MsoNormal">2 ½ c flour<o:p></o:p></div><div class="MsoNormal">1 tsp baking powder<o:p></o:p></div><div class="MsoNormal">1 tsp baking soda<o:p></o:p></div><div class="MsoNormal">¼ tsp salt<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Beat the soybutter and sugars until creamy. Next add the orange juice, soymilk, and vanilla and beat on low. Measure and the dry ingredients and mix on low until a soft dough forms. Turn dough out onto a sheet or plastic wrap and refrigerate dough for at least 1 hour, or up to overnight. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Dust a board heavily with flour and roll out cookies. Cut out with cookie cutters. If desired, sprinkle with colored sugar sprinkles and bake on an ungreased baking sheet pan at 350 for 11-12 minutes. Or just bake the cookies plain and frost and decorate them when they have cooled completely.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-5169402232124327082012-02-12T08:58:00.000-08:002012-02-12T08:58:34.613-08:00Chocolate Cut-Out Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnn1L6OP6u8Gynx2PgYZwrE6zykJ8Lsn8Czu-S3ovwq3Wi7d1_JA146-EiY1Iab6fRaj6jV5dbpm-P_pmeAM7f3PvWJTsJ8B4bG3yOsPfKDxx60KUV6rorQFuzub9GzQbWwZ0xq2FadY1O/s1600/IMG_1295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnn1L6OP6u8Gynx2PgYZwrE6zykJ8Lsn8Czu-S3ovwq3Wi7d1_JA146-EiY1Iab6fRaj6jV5dbpm-P_pmeAM7f3PvWJTsJ8B4bG3yOsPfKDxx60KUV6rorQFuzub9GzQbWwZ0xq2FadY1O/s320/IMG_1295.JPG" width="320" /></a></div><br />
<div class="MsoNormal">These cookies are perfect for Valentine's Day and they are a little different that regular sugar cookies. Plus it's been just long enough since Christmas to enjoy a sweet treat. Have fun baking and decorating with you kids!! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 c flour<o:p></o:p></div><div class="MsoNormal">½ c baking cocoa<o:p></o:p></div><div class="MsoNormal">2 tbs wheat germ<o:p></o:p></div><div class="MsoNormal">1 tsp baking powder<o:p></o:p></div><div class="MsoNormal">1 tps baking soda<o:p></o:p></div><div class="MsoNormal">1 tsp vanilla<o:p></o:p></div><div class="MsoNormal">¾ c soy butter @ room temperature<o:p></o:p></div><div class="MsoNormal">½ c packed brown sugar<o:p></o:p></div><div class="MsoNormal">½ c granulated sugar<o:p></o:p></div><div class="MsoNormal">¼ c soy yogurt<o:p></o:p></div><div class="MsoNormal">¼ c soymilk<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Measure the dry ingredients and pour them to a medium sized mixing bowl. Gently stir them together. Next, cream together the soy butter and the sugars in a large mixing bowl. Add the soy yogurt, soymilk, and vanilla and beat again until incorporated. Mix in half of the flour mixture at a time until it is all blended. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Wrap the dough in plastic wrap and refrigerate for at least 1 hour. When the dough is ready, roll it out on a floured board to ¼ inch thickness. Cut out the dough with cookie cutters and place on an ungreased baking sheet. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">If desired, decorate with sugar sprinkles before baking. Cake Mate by Betty Crocker has several nut free varieties. Or, bake and decorate with frosting and sprinkles when completely cooled. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bake at 350 for 10 to 12 minutes. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Royal Icing<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 c confectioner’s sugar<o:p></o:p></div><div class="MsoNormal">2 tsp soy milk <o:p></o:p></div><div class="MsoNormal">2 tsp light corn syrup<o:p></o:p></div><div class="MsoNormal">½ tsp vanilla<o:p></o:p></div><div class="MsoNormal">food coloring of your choice<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a medium sized bowl, mix together the powdered sugar and soy milk with an electric mixer. Next, add the corn syrup and vanilla and beat again until the frosting is smooth. Divide the frosting into small bowls and add food coloring to desired color. Cover the icing with a damp cloth when not using to prevent it from drying too much. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-85182034436899966232011-11-14T20:39:00.000-08:002011-11-14T20:39:48.881-08:00Dairy, Egg, and Nut Free Mocha Cake with Coffee FrostingI 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. <br />
<div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="MsoNormal"><i>Ingredients</i></div><div class="MsoNormal">2 ½ c flour<o:p></o:p></div><div class="MsoNormal">2 c sugar<o:p></o:p></div><div class="MsoNormal">2/3 c cocoa<o:p></o:p></div><div class="MsoNormal">2 tsp b powder<o:p></o:p></div><div class="MsoNormal">½ tsp salt<o:p></o:p></div><div class="MsoNormal">1 tsp b soda<br />
1 tsp vanilla</div><div class="MsoNormal">2/3 c canola oil<o:p></o:p></div><div class="MsoNormal">1 c soy milk plus 2 tbs coffee syrup and 3 tbs vinegar<o:p></o:p></div><div class="MsoNormal">1 c hot decaf coffee (double strength)<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. </div><div class="MsoNormal"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;">Coffee Frosting</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><br />
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<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"><i>Ingredients</i></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 18px;"> <!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style>
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<div class="MsoNormal"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;">3 c powdered sugar<o:p></o:p></span></div><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"> <div class="MsoNormal">1/3 c soybutter or shortening<o:p></o:p></div><div class="MsoNormal">1 ½ tsp vanilla<o:p></o:p></div><div class="MsoNormal">2 tbs double strength decaf coffee<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cream together all ingredients with an electric mixer until well blended.<span style="mso-spacerun: yes;"> </span>Frosts and fills a two layer round cake or 24 cupcakes.<span style="mso-spacerun: yes;"> </span>Double the recipe for lots of frosting when piping cupcakes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div><!--EndFragment--></span></div><div class="MsoNormal"><br />
</div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-9140408196742547832011-11-14T19:22:00.000-08:002011-11-14T20:06:46.469-08:00Dairy, Egg and Nut Free Pumpkin Pancakes<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">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!)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">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!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<br />
<div class="MsoNormal"><i style="mso-bidi-font-style: normal;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ingredients<o:p></o:p></span></i></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjtpP2AlE96Q_lryycHtg-ZI_56wAEovzBzLIi37wbOHzouqyEB7DmkyMLv4uGo2jM24wOmw3r7fjf0sZQ0ADbbAQ6M5Oz4JfzoG-Vx1zL9CHFjy_12zILCcjfa6c9UZx4yfmx3WSpUewW/s1600/IMG_0829.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjtpP2AlE96Q_lryycHtg-ZI_56wAEovzBzLIi37wbOHzouqyEB7DmkyMLv4uGo2jM24wOmw3r7fjf0sZQ0ADbbAQ6M5Oz4JfzoG-Vx1zL9CHFjy_12zILCcjfa6c9UZx4yfmx3WSpUewW/s320/IMG_0829.JPG" width="236" /></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 ¼ c all-purpose flour <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tbs brown sugar<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tsp b powder<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 tsp cinnamon<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ tsp ground ginger <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ tsp salt <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/8 tsp nutmeg<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">dash of ground cloves<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 c soymilk<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">6 tbs canned pumpkin puree<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/3 c canola oil <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">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.</span><span class="Apple-style-span" style="font-family: Arial; font-size: medium;"><o:p></o:p></span></div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-24338363887736139222011-07-16T11:42:00.000-07:002011-07-16T11:44:36.902-07:00Diary, Egg, and Nut Free S'mores Cookie Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRiR9I7cFvsUkuisKo0LW7Tzd9PEzMqGMcf9ecfkLEixZWTNFMeK1r7h2vCCnu96c2-75UKDbw-LB8MCvBOdrujBYwMXkr8L7UE_sjd66D6BDFNz3MSInP-2MJZlUroc3BvN3gEo3SUDSg/s1600/20110717_1889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRiR9I7cFvsUkuisKo0LW7Tzd9PEzMqGMcf9ecfkLEixZWTNFMeK1r7h2vCCnu96c2-75UKDbw-LB8MCvBOdrujBYwMXkr8L7UE_sjd66D6BDFNz3MSInP-2MJZlUroc3BvN3gEo3SUDSg/s320/20110717_1889.JPG" width="320" /></a></div>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. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjxMCcRRthAlWk9J7RPE7cDcTF28w1DFhNoSfE-swtx6s3ob4MJekN0RJoYEz9C7KN3qd_OQLheMzXFqUkEi_txCSpGjYY140HF3HA3WXjBrk_TrkF1wvx61132Ux_BINradrkkpT8zFq/s1600/20110714_1883.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjxMCcRRthAlWk9J7RPE7cDcTF28w1DFhNoSfE-swtx6s3ob4MJekN0RJoYEz9C7KN3qd_OQLheMzXFqUkEi_txCSpGjYY140HF3HA3WXjBrk_TrkF1wvx61132Ux_BINradrkkpT8zFq/s320/20110714_1883.JPG" width="320" /></a><i>Ingredients</i><br />
<div class="MsoNormal"><br />
½ c soy butter softened<o:p></o:p></div><div class="MsoNormal">¾ c packed brown sugar<o:p></o:p></div><div class="MsoNormal">¼ c soy yogurt (chocolate or vanilla flavor) <o:p></o:p></div><div class="MsoNormal">1 tsp vanilla<o:p></o:p></div><div class="MsoNormal">¾ c graham cracker crumbs <o:p></o:p></div><div class="MsoNormal">1 ¼ c flour<o:p></o:p></div><div class="MsoNormal">2 tsp b powder<o:p></o:p></div><div class="MsoNormal">¼ tsp salt<o:p></o:p></div><div class="MsoNormal">1 c dairy and nut free chocolate chips<o:p></o:p></div><div class="MsoNormal">1 ½ c mini marshmallows<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Directions</i></div><div class="MsoNormal">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. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. </div><div class="MsoNormal"><br />
</div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com2tag:blogger.com,1999:blog-2732534221399535174.post-7743001685206990782011-07-05T12:00:00.000-07:002011-07-05T12:00:47.204-07:00Dairy, Egg and Nut Free Strawbabababerry Shortcake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdYhTcVzfSP9uKhcC2Riu13pVUzLJFnw6WLQn0ZR2edzvHmXAeCsGOJtn1MEHaDPj_KscmLmjioEI6fTcypVeCBwpwdU24coKo-FwhImJ3IpJWwyo6K28jkxARBImu9AYXJJWocOcW9zB/s1600/20110612_1807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdYhTcVzfSP9uKhcC2Riu13pVUzLJFnw6WLQn0ZR2edzvHmXAeCsGOJtn1MEHaDPj_KscmLmjioEI6fTcypVeCBwpwdU24coKo-FwhImJ3IpJWwyo6K28jkxARBImu9AYXJJWocOcW9zB/s320/20110612_1807.JPG" width="320" /></a></div><br />
<br />
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. <br />
<br />
<i>Ingredients</i><br />
<br />
<div class="MsoNormal">2 c flour<o:p></o:p></div><div class="MsoNormal">4 tbs sugar<o:p></o:p></div><div class="MsoNormal">2 tsp b powder<o:p></o:p></div><div class="MsoNormal">1 tsp salt</div><div class="MsoNormal">½ stick soy butter<o:p></o:p></div><div class="MsoNormal">2/3 c soymilk plus 1 tbs vinegar<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Directions</i></div><div class="MsoNormal"> <br />
<div class="MsoNormal">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.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. <o:p></o:p></div><div class="MsoNormal"><br />
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</div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com1tag:blogger.com,1999:blog-2732534221399535174.post-36194364015486840472011-06-28T20:34:00.000-07:002011-06-28T20:34:15.785-07:00Dairy, Egg and Nut Free Raspberry Orange Scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Or00Dhy3Cx8BfFXz4HsCgnaA_yKNAOiwStvYBUzvS2u2tL0S1jUzz0g8T5tcC7p1C9cutahZDr7_7MoNcG6u4vTQfzO9py0Ekhy0dNvL-HrIc7pZeNvNhjjtPFsJDvCR_UVl7MtUowAo/s1600/20110618_1819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Or00Dhy3Cx8BfFXz4HsCgnaA_yKNAOiwStvYBUzvS2u2tL0S1jUzz0g8T5tcC7p1C9cutahZDr7_7MoNcG6u4vTQfzO9py0Ekhy0dNvL-HrIc7pZeNvNhjjtPFsJDvCR_UVl7MtUowAo/s320/20110618_1819.JPG" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">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. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
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<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 ¾ c flour<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 tbs sugar<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tbs wheat germ<o:p></o:p></span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDewzyhBR_rHgWKSQRjPfE8DNfvlyP-EllXOiIlM1lk8XFzVWEwwDxx5d5MD8SbJlzU5kklxcgbXVAri5fGtv5JzeR7JqmsX6G6m5CxKtAjAlcaJsfTBz3RAefnM6jv-u8ikadxQfJxYuU/s1600/20110618_1810.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDewzyhBR_rHgWKSQRjPfE8DNfvlyP-EllXOiIlM1lk8XFzVWEwwDxx5d5MD8SbJlzU5kklxcgbXVAri5fGtv5JzeR7JqmsX6G6m5CxKtAjAlcaJsfTBz3RAefnM6jv-u8ikadxQfJxYuU/s200/20110618_1810.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tsp b powder<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ tsp salt<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/3 c cold soybutter cut into chunks <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">¼ c soy vanilla or plain yogurt<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">6 - 7 tbs soy milk<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">zest of 1 small orange<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tbs orange juice<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp vanilla<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 c fresh raspberries<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">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. </span><o:p></o:p></div><div class="MsoNormal"><br />
</div><!--EndFragment-->Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-31739812985477883812011-06-27T11:39:00.000-07:002011-06-28T20:44:05.071-07:00Diary, Egg, and Nut Free Maple Sticky Buns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrehND10rk_9JHe4cnS9D7hdo88TZWeGK7tAg2LVoU_H8wKStCodbwstjDQ64wS32iBbJMQuz1-BVA8ob4dp81fE4MTpKTqZUm51G59F86E8n3trv2Fvp_iIpdV1xZy-rsSdFq2KJTyFVL/s1600/20110626_1875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrehND10rk_9JHe4cnS9D7hdo88TZWeGK7tAg2LVoU_H8wKStCodbwstjDQ64wS32iBbJMQuz1-BVA8ob4dp81fE4MTpKTqZUm51G59F86E8n3trv2Fvp_iIpdV1xZy-rsSdFq2KJTyFVL/s320/20110626_1875.JPG" width="320" /></a></div><br />
<br />
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.<br />
<br />
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.<br />
<br />
<br />
<div class="MsoNormal"><i>Dough<o:p></o:p></i></div><div class="MsoNormal">½ c warm water<o:p></o:p></div><div class="MsoNormal">½ c soymilk plus 1 tsp vinegar heated in the microwave for 1 minute<o:p></o:p></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvKBrHDhFztgtSSvfDFA89KLdIB675Yhtq0sm7OH7iwLP7WlIlQFvuxNLQ74AQYIO8tQgftwmfwJuuXXyjKVC4rSCaf3JhW8bhhu_RfGDQDj1WNUYRe1j0LYJtsxwhhOR-hZvOxxiHiTy/s1600/20110626_1860.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvKBrHDhFztgtSSvfDFA89KLdIB675Yhtq0sm7OH7iwLP7WlIlQFvuxNLQ74AQYIO8tQgftwmfwJuuXXyjKVC4rSCaf3JhW8bhhu_RfGDQDj1WNUYRe1j0LYJtsxwhhOR-hZvOxxiHiTy/s200/20110626_1860.JPG" width="200" /></a>1 ¼ c flour<o:p></o:p></div><div class="MsoNormal">1 c whole wheat flour<o:p></o:p></div><div class="MsoNormal">1 tbs wheat germ<o:p></o:p></div><div class="MsoNormal">½ tsp nutmeg<o:p></o:p></div><div class="MsoNormal">½ tsp salt<o:p></o:p></div><div class="MsoNormal">2 tsp soy butter melted <o:p></o:p></div><div class="MsoNormal">2 tbs maple syrup<o:p></o:p></div><div class="MsoNormal">1 ½ tsp bread machine yeast<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Sticky Bun Syrup </i></div><div class="MsoNormal"><i>1/2</i> c soy milk</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheGMaTp3U5f1VACHIeKVyUGF2nwNTiFkdcEXdzH-_vXRW_27ITvh049n96jRHefPJIeiHWqNlsie5-mKqn9r5gY9oYPx7vYIwICmOzLasSZE_eNI0ai9aKNPeO4KKEp1S2BoKkwy8hY5AJ/s1600/20110626_1864.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheGMaTp3U5f1VACHIeKVyUGF2nwNTiFkdcEXdzH-_vXRW_27ITvh049n96jRHefPJIeiHWqNlsie5-mKqn9r5gY9oYPx7vYIwICmOzLasSZE_eNI0ai9aKNPeO4KKEp1S2BoKkwy8hY5AJ/s200/20110626_1864.JPG" width="200" /></a>1/4 c soy butter<o:p></o:p></div><div class="MsoNormal">1/4 c brown sugar<o:p></o:p></div><div class="MsoNormal">1/4 c maple syrup <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Filling<o:p></o:p></i></div><div class="MsoNormal">1 tbs melted soybutter<o:p></o:p></div><div class="MsoNormal">2 tbs brown sugar<o:p></o:p></div><div class="MsoNormal">1 tsp cinnamon<o:p></o:p></div><div class="MsoNormal">½ c raisins<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. <o:p></o:p><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAC28wcsNM02t6XZLaNdRLuhhua7YCrBGtP4CWIXX6zMk2fhDlL5nQDieg5YFbsrZHXFktyFIUdjrt80Mcx5OdWrvfGuKg9pZj0jtB6R2lwijsNraEjMbOBxlSpvHbaHQVdu31Oe6FF-v9/s1600/20110626_1867.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAC28wcsNM02t6XZLaNdRLuhhua7YCrBGtP4CWIXX6zMk2fhDlL5nQDieg5YFbsrZHXFktyFIUdjrt80Mcx5OdWrvfGuKg9pZj0jtB6R2lwijsNraEjMbOBxlSpvHbaHQVdu31Oe6FF-v9/s200/20110626_1867.JPG" width="200" /></a></div><br />
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</div><div class="MsoNormal"><span style="font-size: 14pt;"><span class="Apple-style-span" style="font-size: small;">T</span><span class="Apple-style-span" style="font-size: small;">his recipe can also be made the night before and refrigerated for 8 to 24 hours</span><span class="Apple-style-span" style="font-size: small;">.</span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;">It is a great breakfast item to have on hand around the holidays.</span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;">It can be wrapped well with plastic wrap and frozen for up to 3 months.</span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;">Take the dough out at least 24 hours before you plan on baking so that it has a chance to rise. </span><o:p><span class="Apple-style-span" style="font-size: small;">It can be defrosted in the refrigerator. </span></o:p></span></div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com1tag:blogger.com,1999:blog-2732534221399535174.post-87874176601052200432011-06-11T07:30:00.001-07:002011-06-11T07:32:32.038-07:00Blueberry Muffins<div class="MsoNormal">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. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Ingredients<o:p></o:p></i></div><div class="MsoNormal">2 c flour<o:p></o:p></div><div class="MsoNormal">½ c sugar<o:p></o:p></div><div class="MsoNormal">½ tsp salt<o:p></o:p></div><div class="MsoNormal">2 tsp baking powder<o:p></o:p></div><div class="MsoNormal">2 tbs wheat germ<o:p></o:p></div><div class="MsoNormal">¾ c soy milk or rice milk<o:p></o:p></div><div class="MsoNormal">½ c canola oil<o:p></o:p></div><div class="MsoNormal">¼ c soy vanilla yogurt<o:p></o:p></div><div class="MsoNormal">1 c blueberries washed<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">* variation<o:p></o:p></div><div class="MsoNormal"><b><i>Lemon Blueberry Muffins<o:p></o:p></i></b></div><div class="MsoNormal">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. <o:p></o:p></div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-56443231164966529332011-05-10T11:04:00.000-07:002011-05-10T11:04:47.592-07:00Dairy, Egg and Nut Free Baby Banana Cake<!--StartFragment--> <br />
<div class="MsoNormal">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. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p><i>Ingredients </i></o:p></div><div class="MsoNormal">¼ c soy butter softened</div><div class="MsoNormal">½ <span style="mso-spacerun: yes;"> </span>c sugar</div><div class="MsoNormal">¼ c plus 2 tbs c soy milk, plus 1 tbs vinegar</div><div class="MsoNormal">1 c flour</div><div class="MsoNormal">½ <span style="mso-spacerun: yes;"> </span>tsp b powder</div><div class="MsoNormal">½ <span style="mso-spacerun: yes;"> </span>tsp b soda</div><div class="MsoNormal">¼ sp salt</div><div class="MsoNormal">½ <span style="mso-spacerun: yes;"> </span>c mashed banana</div><div class="MsoNormal">¼ c soy vanilla yogurt</div><div class="MsoNormal">½ tsp vanilla</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Grease and flour 1 round cake pan.<span style="mso-spacerun: yes;"> </span>Preheat the oven to 350 degrees F.<span style="mso-spacerun: yes;"> </span>In a medium sized bowl, measure dry ingredients stir together.<span style="mso-spacerun: yes;"> </span>In a large bowl, cream together the soybutter and sugar until light and fluffy.<span style="mso-spacerun: yes;"> </span>Add the mashed banana, soy yogurt, and vanilla and beat on low speed.<span style="mso-spacerun: yes;"> </span>Add the dry ingredients and mix until just blended.<span style="mso-spacerun: yes;"> </span>Add the soymilk and vinegar to a small mixing bowl and let stand for 5 minutes.<span style="mso-spacerun: yes;"> </span>Next, beat on medium speed with an electric mixer for 1 minute.<span style="mso-spacerun: yes;"> </span>Gently fold in the frothy soymilk.<span style="mso-spacerun: yes;"> </span>Bake for 25 to 30 minutes or until a toothpick comes out clean.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Frost with chocolate frosting.<span style="mso-spacerun: yes;"> </span>Right before serving slice a banana into thin slice and place around the edge of the cake.<span style="mso-spacerun: yes;"> </span>Sift powdered sugar over the top and serve.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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: </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">½ c soy butter softened</div><div class="MsoNormal">1 c sugar</div><div class="MsoNormal">¾ c soy milk plus 1 tbs vinegar</div><div class="MsoNormal">2 c flour</div><div class="MsoNormal">1 tsp b powder</div><div class="MsoNormal">1 tsp b soda</div><div class="MsoNormal">½ tsp salt</div><div class="MsoNormal">1 c mashed banana</div><div class="MsoNormal">½ soy vanilla yogurt</div><div class="MsoNormal">1 tsp vanilla</div><div class="MsoNormal"><br />
</div><!--EndFragment-->Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com2tag:blogger.com,1999:blog-2732534221399535174.post-46875121954487534742011-04-23T19:26:00.000-07:002011-04-23T19:26:50.982-07:00Easter Bunny Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirW6ck33NVQx2xCFL12D6lulK6LAF4H7ENi3B88RioK3rZwoNKjb4_wrT1CbrKFKzzJfIOylan-FoT51Afg8YZwWtHBivXQFnmKbv8M8-7IaX9UCGKkJVTi5JMMaBXFlgwCFk3J3q6mvUF/s1600/20110424_1649.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirW6ck33NVQx2xCFL12D6lulK6LAF4H7ENi3B88RioK3rZwoNKjb4_wrT1CbrKFKzzJfIOylan-FoT51Afg8YZwWtHBivXQFnmKbv8M8-7IaX9UCGKkJVTi5JMMaBXFlgwCFk3J3q6mvUF/s400/20110424_1649.JPG" width="266" /></a>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.<br />
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<div class="MsoNormal"><b>Carrot Cake</b></div><div class="MsoNormal"><i>Ingredients<o:p></o:p></i></div><div class="MsoNormal">2 c flour<o:p></o:p></div><div class="MsoNormal">2 tsp baking powder<o:p></o:p></div><div class="MsoNormal">2 tsp cinnamon<o:p></o:p></div><div class="MsoNormal">1 tsp baking soda<o:p></o:p></div><div class="MsoNormal">½ tsp salt<o:p></o:p></div><div class="MsoNormal">¼ tsp nutmeg<o:p></o:p></div><div class="MsoNormal">1 c sugar<o:p></o:p></div><div class="MsoNormal">1 c dark brown sugar<o:p></o:p></div><div class="MsoNormal">½ c applesauce<o:p></o:p></div><div class="MsoNormal">½ c canola oil <o:p></o:p></div><div class="MsoNormal">½ c soy vanilla yogurt<o:p></o:p></div><div class="MsoNormal">½ c soy milk<o:p></o:p></div><div class="MsoNormal">2 tbs white vinegar<o:p></o:p></div><div class="MsoNormal">2 tsp vanilla<o:p></o:p></div><div class="MsoNormal">2 c finely shredded carrots<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9cdIfmGXEc4u33gii3bWAg41iO_7XfXo8cFUA9xTG5ZbdS9Bc9xaaKXBGVlUTEREJpr5CkXBobpB3DXNI7joaasdqaNFBPx2oMW8YzzGhk2KUmI_RA2k-JAvDxMC7Nu2XX2Ghr7-mlNJ1/s1600/20110424_1641.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9cdIfmGXEc4u33gii3bWAg41iO_7XfXo8cFUA9xTG5ZbdS9Bc9xaaKXBGVlUTEREJpr5CkXBobpB3DXNI7joaasdqaNFBPx2oMW8YzzGhk2KUmI_RA2k-JAvDxMC7Nu2XX2Ghr7-mlNJ1/s320/20110424_1641.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><!--StartFragment--> </div><div class="MsoNormal">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. </div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br />
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</b></div><div class="MsoNormal"><b>Tofu Cream Cheese Frosting</b><o:p></o:p></div><div class="MsoNormal"><i>Ingredients</i></div><div class="MsoNormal">¾ c tofu cream cheese<o:p></o:p></div><div class="MsoNormal">¼ c soy butter plus 2 tbs softened<o:p></o:p></div><div class="MsoNormal">1 ½ tsp vanilla<o:p></o:p></div><div class="MsoNormal">5 c powdered sugar<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">* 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. </div><!--EndFragment--> <br />
<!--EndFragment-->Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-44718549169908637082011-04-19T20:17:00.000-07:002011-05-06T19:17:33.945-07:00Cornbread<div class="MsoNormal" style="line-height: 16.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><div class="separator" style="clear: both; text-align: left;"><i> </i></div><i></i><br />
<i><div class="MsoNormal" style="line-height: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxEt0lh_LPFgHzH7s3wufoX_298y2sqCQ0YxOBjohqrdbwpAYfoUQjJ5e8wJZFx-oGmWxS3SDV3-xke-pmOAdDnDiV6X5Io-cy7lcLRh_p916xGZBe0dSvnAVDCR03SPO1VD0ScC-KKWo/s1600/20110426_1682.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxEt0lh_LPFgHzH7s3wufoX_298y2sqCQ0YxOBjohqrdbwpAYfoUQjJ5e8wJZFx-oGmWxS3SDV3-xke-pmOAdDnDiV6X5Io-cy7lcLRh_p916xGZBe0dSvnAVDCR03SPO1VD0ScC-KKWo/s320/20110426_1682.JPG" width="320" /></a><span class="Apple-style-span" style="font-style: normal;"> 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. <o:p></o:p></span></div></i><br />
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</i></div><div class="separator" style="clear: both; text-align: left;"><i>Ingredients</i></div></div><div class="MsoNormal" style="line-height: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><o:p></o:p></div><div class="MsoNormal" style="line-height: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">1 c cornmeal<o:p></o:p></div><div class="MsoNormal" style="line-height: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">1 c flour<o:p></o:p></div><div class="MsoNormal" style="line-height: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">1/3 c sugar<o:p></o:p></div><div class="MsoNormal" style="line-height: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">½ tsp salt<o:p></o:p></div><div class="MsoNormal" style="line-height: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">¼ c silken tofu<o:p></o:p></div><div class="MsoNormal" style="line-height: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">¼ c canola oil<o:p></o:p></div><div class="MsoNormal" style="line-height: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;">1 c soymilk<o:p></o:p></div><div class="MsoNormal" style="line-height: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><br />
</div><div class="MsoNormal">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.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This recipe can also be made into muffins. Grease muffins cups and bake for 20 to 2 minutes. <o:p></o:p></div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-35716095681437697572011-04-02T18:28:00.000-07:002011-04-02T18:28:22.476-07:00A and J Bakery, a Nut Free BakeryWe recently visited my home state of Rhode Island and took a visit to <a href="http://www.aandjbakery.net/">A and J Bakery, a Nut Free Bakery</a>. 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. <br />
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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!! <br />
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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!! Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-16872489950192849332011-04-02T18:14:00.000-07:002011-04-02T18:14:10.106-07:00Dairy, Egg and Nut Free Lemon Poppy-seed Scones<!--StartFragment--> <br />
<div class="MsoNormal">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! </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjZk9UvuDHmsxAn3UVCtlscDpsfBL09LenyD37FmRvuZ3vhRH-LWpzgWZe_OUYPX0LAQeTm3cOGnSBiT9gU76buDjs1xIycHhzac6I20oB6FR1OH5j4q_HszUhIM9zzD6wXCXMeP3rqG5/s1600/20110403_1621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjZk9UvuDHmsxAn3UVCtlscDpsfBL09LenyD37FmRvuZ3vhRH-LWpzgWZe_OUYPX0LAQeTm3cOGnSBiT9gU76buDjs1xIycHhzac6I20oB6FR1OH5j4q_HszUhIM9zzD6wXCXMeP3rqG5/s320/20110403_1621.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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</i></div><div class="MsoNormal"><i>Ingredients</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 ¾ cups flour</div><div class="MsoNormal">3 tbs sugar</div><div class="MsoNormal">1 tbs wheat germ</div><div class="MsoNormal">1 tbs poppy-seeds</div><div class="MsoNormal">2 tsp baking powder</div><div class="MsoNormal">½ tsp salt</div><div class="MsoNormal">1/3 cup cold soy butter </div><div class="MsoNormal">¼ c soy yogurt (lemon flavored works well, but you can use vanilla also)</div><div class="MsoNormal">5 - 6 tbs vanilla soy milk</div><div class="MsoNormal">zest of 1 lemon</div><div class="MsoNormal">2 tbs fresh lemon juice (1 to 2 lemons juiced)</div><div class="MsoNormal">1 tsp vanilla (if not using vanilla flavored soymilk)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">canola oil </div><div class="MsoNormal">1/2 tsp sugar</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat the oven to 400 degrees.<span style="mso-spacerun: yes;"> </span>Measure the dry ingredients and pour into a medium sized bowl.<span style="mso-spacerun: yes;"> </span>Stir to combine.<span style="mso-spacerun: yes;"> </span>Add the cold soy butter and cut in with a pastry blender or 2 butter knives until the mixture forms fine crumbs.<span style="mso-spacerun: yes;"> </span>Next, add the remaining ingredients and stir with a large spoon until just blended.<span style="mso-spacerun: yes;"> </span>Kneed on a floured board 10 – 12 times.<span style="mso-spacerun: yes;"> </span>The dough will be slightly sticky.<span style="mso-spacerun: yes;"> </span>Place the dough onto an ungreased baking sheet and shape the dough into a circle about 8 inches in diameter.<span style="mso-spacerun: yes;"> </span>Cut the dough into 8 equal slices with a greased knife.<span style="mso-spacerun: yes;"> </span>Brush with canola oil and sprinkle with 1/2 tsp sugar.<span style="mso-spacerun: yes;"> </span>Bake for 16 – 18 minutes or until scones turn golden brown. Serve warm and store in an airtight container.<span style="mso-spacerun: yes;"> </span></div><!--EndFragment-->Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-31407783982825623002011-03-28T08:44:00.000-07:002011-03-29T13:00:05.306-07:00Chewy Double Chocolate Chunk Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSS0Avei1bBuV_a3pmTxG_r0pKwnhyxXbLdZ3Cc5sM1rTJ5q7b-pJvopGVr1pbsHhNn4J2fiFMjqajuPd3kd85U4KAeNYrT1zyL1nEaKKG_8iXdF317l6xJuR2IewY-v2kuPJ5Xl98f2P6/s1600/20110301_1560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSS0Avei1bBuV_a3pmTxG_r0pKwnhyxXbLdZ3Cc5sM1rTJ5q7b-pJvopGVr1pbsHhNn4J2fiFMjqajuPd3kd85U4KAeNYrT1zyL1nEaKKG_8iXdF317l6xJuR2IewY-v2kuPJ5Xl98f2P6/s320/20110301_1560.JPG" width="320" /></a></div><br />
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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. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFi7qysQgXb_cT3qptAvzh3z8gKA9xxsSOyeG6njvP1-_Fd2p9HNBDqhEittfOGmUfbxIec6rscffBrDPuMugeshrhUQMEvD_gWgH3pWQP6NCXy8-xzh6Zl5mvXIxBP2VTAw9o8kgx7VKo/s1600/20110330_1614.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFi7qysQgXb_cT3qptAvzh3z8gKA9xxsSOyeG6njvP1-_Fd2p9HNBDqhEittfOGmUfbxIec6rscffBrDPuMugeshrhUQMEvD_gWgH3pWQP6NCXy8-xzh6Zl5mvXIxBP2VTAw9o8kgx7VKo/s200/20110330_1614.JPG" width="200" /></a><br />
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<div class="MsoNormal">Ingredients</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 c flour<o:p></o:p></div><div class="MsoNormal">1/3 c cocoa <o:p></o:p></div><div class="MsoNormal">2 ½ tsp b powder<o:p></o:p></div><div class="MsoNormal">1/2 tsp salt<o:p></o:p></div><div class="MsoNormal">3/4 c soy butter <o:p></o:p></div><div class="MsoNormal">2 c dairy and nut free chocolate chunks <i>(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.)<o:p></o:p></i></div><div class="MsoNormal">1 tbs canola oil<o:p></o:p></div><div class="MsoNormal">¾ c packed brown sugar<o:p></o:p></div><div class="MsoNormal">¾ c sugar<o:p></o:p></div><div class="MsoNormal">2 tsp vanilla<o:p></o:p></div><div class="MsoNormal">¼ c soy vanilla yogurt <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat the oven to 350 degrees. Measure and add the dry ingredients of flour, cocoa, baking powder, and salt to a medium sized bowl. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 14pt;"><span class="Apple-style-span" style="font-size: small;">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. </span> <o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com2tag:blogger.com,1999:blog-2732534221399535174.post-78703355300676116192011-03-07T06:26:00.000-08:002011-03-07T06:30:33.006-08:00Dairy , Egg, and Nut Free Apple Cinnamon Bundt Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrQqUxesksWaM97RAZ9nss2lCDpesqDr7DqX8fFwQ_cwkqYF0SsEkZ5JJquG4qeQtiQX1GBMMEkEV3MWMH7dB_U_0BldVhAx5ehTChTiWAVXRPIkCMtHuHFoNMObEQeh8wB7PIXZnDo18/s1600/20110306_1568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrQqUxesksWaM97RAZ9nss2lCDpesqDr7DqX8fFwQ_cwkqYF0SsEkZ5JJquG4qeQtiQX1GBMMEkEV3MWMH7dB_U_0BldVhAx5ehTChTiWAVXRPIkCMtHuHFoNMObEQeh8wB7PIXZnDo18/s320/20110306_1568.JPG" width="320" /></a></div><br />
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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.<br />
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<i>Ingredients</i><br />
<i> </i><br />
<i></i><br />
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<i><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;"><i></i></span><br />
<i><div class="MsoNormal" style="display: inline !important;"><div style="display: inline !important;"><span class="Apple-style-span" style="font-style: normal;">Cake</span></div></div></i></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">1 ½ c flour<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">¾ c wheat flour<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">¾ c plus 1 tbs granulated sugar<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">1 ½ tsp b powder<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">1 tsp b soda<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">1 tbs cinnamon<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">½ tsp nutmeg <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">¼ tsp salt<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">½ c soy vanilla yogurt<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">½ c applesauce<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">½ c soymilk<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">¼ c canola oil<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">1 tbs vanilla<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">2 c chopped and peeled apple (I use Granny Smith)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">shortening to grease pan (I like to use Spectrum- it is non-hydrogenated)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">Glaze</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;"></span><i></i></div><i><div class="MsoNormal" style="display: inline !important;"><span class="Apple-style-span" style="font-style: normal;">1/2 c plus 1 tbs confectioner’s sugar</span></div></i> <div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">1 tsp vanilla soymilk<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">1/2 tsp vanilla extract<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-style: normal;">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. </span><br />
<span class="Apple-style-span" style="font-style: normal;"><br />
</span><br />
<span class="Apple-style-span" style="font-style: normal;">Pour the batter into the pan and b</span><i></i><br />
<i><div class="MsoNormal" style="display: inline !important;"><i><div class="MsoNormal" style="display: inline !important;"><div style="display: inline !important;"><span style="font-size: 14pt;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: small;">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. </span></span> </span></div></div></i></div></i></div></i>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com2tag:blogger.com,1999:blog-2732534221399535174.post-64779911644874819512011-02-26T11:09:00.000-08:002011-02-26T11:17:25.985-08:00Dairy Egg & Nut Free Cinnamon Oat Chocolate Chip Scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkL70XgxRVr9PHNa61xBleIvb0G00c5AhCR5RKVetcPF_kYvzqNY75JtX-m91tZ5Da5eESgOHZpxIeieiukuivjTVSMrUl2bPmH8OE22JSzoYQm8_nR7MDAx1T2PooJk9k9-ICqFUpAGEZ/s1600/20110224_1539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkL70XgxRVr9PHNa61xBleIvb0G00c5AhCR5RKVetcPF_kYvzqNY75JtX-m91tZ5Da5eESgOHZpxIeieiukuivjTVSMrUl2bPmH8OE22JSzoYQm8_nR7MDAx1T2PooJk9k9-ICqFUpAGEZ/s320/20110224_1539.JPG" width="320" /></a></div><br />
<br />
<br />
<div class="MsoNormal">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! </div><div class="MsoNormal"><b><br />
</b></div><div class="MsoNormal"><b>Ingredients</b></div><div class="MsoNormal"><span style="font-family: Times;">1 1/2 c flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Times;">½ c oats<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Times;">4 tbs sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Times;">1 tbs wheat germ<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Times;">2 tsp b powder<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Times;">1 tsp cinnamon<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Times;">½ tsp b soda<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Times;">¼ tsp salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Times;">½ c cold soy butter cut into pieces<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Times;">½ c plus 1 tbs vanilla soy milk plus 1 tbs vinegar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Times;">¼ c soy vanilla yogurt (I like Stonyfield Farms from my neighboring NH)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Times;">1 tsp vanilla<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Times;">¾ c dairy and nut free miniature chocolate chips (You can use more or less depending on your taste or mood.)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1/2 tsp sugar and 1/8 tsp cinnamon stirred together for the topping</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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.</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-29883244494420206012011-02-02T09:58:00.000-08:002011-02-02T09:58:50.980-08:00Dairy, Egg, and Nut Free Lemon Poppy-seed Muffins<div class="MsoNormal">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. <br />
<br />
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! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LuC2VMEhPvrqEfaC-3kIOp42aBOElSrR5ZGrk0W5q9osWiq4IlOmsKR0l-goZ4ancTPcGHGISj7KNq7qETdr5WUMIMadPvr067m045pMvMhyTZJLAmmk6w_yb35n9gQ_uZM57898Zz6C/s1600/20110131_1455.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LuC2VMEhPvrqEfaC-3kIOp42aBOElSrR5ZGrk0W5q9osWiq4IlOmsKR0l-goZ4ancTPcGHGISj7KNq7qETdr5WUMIMadPvr067m045pMvMhyTZJLAmmk6w_yb35n9gQ_uZM57898Zz6C/s320/20110131_1455.JPG" width="320" /></a>Ingredients<br />
<br />
2 c flour<o:p></o:p></div><div class="MsoNormal">½ c sugar<o:p></o:p></div><div class="MsoNormal">½ tsp salt<o:p></o:p></div><div class="MsoNormal">2 tsp baking powder</div><div class="MsoNormal">4 tbs fresh squeezed lemon juice (2 lemons)<o:p></o:p></div><div class="MsoNormal">2 tbs lemon zest (2 lemons)<o:p></o:p></div><div class="MsoNormal">½ c lemon flavored soy yogurt<o:p></o:p></div><div class="MsoNormal">½ c canola oil<o:p></o:p></div><div class="MsoNormal">½ c soy milk<o:p></o:p></div><div class="MsoNormal">2 tsp poppy-seeds<o:p></o:p><br />
<br />
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. <br />
<br />
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. </div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-40815548866287765042011-01-25T08:38:00.000-08:002011-02-08T07:27:59.550-08:00Banana Chocolate Chip Cookies<div class="MsoNormal">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!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7F1ILhjzsW_z2JW54Ed87R-MZjIRXoo9RtuerDBsHSKERIu3iT3GEJTWKYP1ZeRx40uSFl-hJUb0h24JB2du6y2kqnE_IfsGp7NH5ShYEGLDW52JlUBmPGSyVhV5ReAEQXflyzrjDesqF/s1600/20110206_1497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7F1ILhjzsW_z2JW54Ed87R-MZjIRXoo9RtuerDBsHSKERIu3iT3GEJTWKYP1ZeRx40uSFl-hJUb0h24JB2du6y2kqnE_IfsGp7NH5ShYEGLDW52JlUBmPGSyVhV5ReAEQXflyzrjDesqF/s320/20110206_1497.JPG" width="320" /></a></div><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 c flour<o:p></o:p></div><div class="MsoNormal">¼ c wheat flour<o:p></o:p></div><div class="MsoNormal">2 tbs wheat germ<o:p></o:p></div><div class="MsoNormal">1 tsp baking soda<o:p></o:p></div><div class="MsoNormal">1 tsp baking powder<o:p></o:p></div><div class="MsoNormal">½ tsp salt<o:p></o:p></div><div class="MsoNormal">¾ c softened soy butter such as Earth Balance<o:p></o:p></div><div class="MsoNormal">1/2 c sugar<o:p></o:p></div><div class="MsoNormal">½ c brown sugar<o:p></o:p></div><div class="MsoNormal">1 tsp vanilla<o:p></o:p></div><div class="MsoNormal">1 c mashed ripe banana<o:p></o:p></div><div class="MsoNormal">1 ¼ c nut free and dairy free chocolate chips such as Divvies or Enjoy Life<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. <o:p></o:p></div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-15150622293444671622011-01-17T07:16:00.000-08:002011-01-17T07:16:36.363-08:00Dairy, Egg, and Nut Free Snickerdoodles<!--StartFragment--> <br />
<div class="MsoNormal">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. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ingredients<o:p></o:p></div><div class="MsoNormal">1 ½ c sugar<o:p></o:p></div><div class="MsoNormal">2 sticks soybutter softened<o:p></o:p></div><div class="MsoNormal">½ c cinnamon applesauce<o:p></o:p></div><div class="MsoNormal">2 ¾ c flour<o:p></o:p></div><div class="MsoNormal">2 tsp cream of tartar<o:p></o:p></div><div class="MsoNormal">2 tsp b powder<o:p></o:p></div><div class="MsoNormal">¼ tsp salt<o:p></o:p></div><div class="MsoNormal">¼ c sugar<o:p></o:p></div><div class="MsoNormal">2 tsp cinnamon<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p>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. </o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. </div><!--EndFragment-->Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-78236410986874811182010-12-19T03:24:00.000-08:002010-12-19T03:24:49.949-08:00Dairy, Egg, and Nut Free Coconut Dream CakeI love coconut in all forms and in a cake it is wonderful. I had been planning to make a dairy, egg and nut free coconut cake for some time, but usually the kids request chocolate or strawberry cakes for their birthdays. Plus, my husband hates coconut and doesn't really like cake (I have no idea how that is even possible). I do sometimes feel slightly guilty just making a cake because I want one; I guess as all moms do. My mother in law loves coconut as much as I do, so I was thrilled to try one out for her birthday. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugDD2o0WFwByIg7j9GNsjUfikedEpxp5ZXIOCpYhwmRKVFceEmqlBlNgDjuVP2f6zjxsxjeMNmti1IhmOduw7Q2NqbKaAjL_IDR4QgaEOBBMTe4_yDzJhIzFWH3ic8mueGeiENpRRefKd/s1600/20101219_1259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugDD2o0WFwByIg7j9GNsjUfikedEpxp5ZXIOCpYhwmRKVFceEmqlBlNgDjuVP2f6zjxsxjeMNmti1IhmOduw7Q2NqbKaAjL_IDR4QgaEOBBMTe4_yDzJhIzFWH3ic8mueGeiENpRRefKd/s320/20101219_1259.JPG" width="320" /></a></div><br />
<br />
Ingredients<br />
<br />
2 c coconut milk<br />
2/3 c canola oil<br />
2 c sugar<br />
2 tbs white vinegar<br />
2 tsp coconut extract (you can use vanilla if you cannot find coconut)<br />
3 c flour<br />
2 tsp baking powder<br />
1 tsp salt<br />
<br />
Grease and flour 2 round cake pans and preheat your oven to 350 degrees. In a large bowl mix together the first 5 ingredients on medium low speed with an electric mixer. Coconut milk can be thick and chunky when it has settled in a can, but smooths out nicely when beaten or heated. Sift together the dry ingredients in a medium bowl. Gradually add the flour mixture to the coconut milk mixture and beat after each addition. <br />
<br />
Divide the batter into the 2 cake pans and use a spatula to scrape the sides of the bowl. Take a little taste to see how delicious the batter is. Don't worry, since there are now uncooked eggs in the batter. Bake for 25 to 30 minutes or until the cake is golden brown. Remove pans form the oven and cool for 10 minutes. Turn cake out of pans onto wire racks and cool completely. Frost with Dairy Free Coconut Dream Frosting.<br />
<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Dairy Free Coconut Dream Frosting</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ingredients</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2/3 c soy butter softened (I use Earth Balance)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4-5 tbs coconut milk</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 tsp coconut extract</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 c powdered sugar</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 c shredded coconut for flaking onto cake</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Add the first 3 ingredients to a medium sized bowl and mix well with an electric mixer. Gradually add the powdered sugar beating well after each addition. Frost and fill cake. Sprinkle flaked coconut on top of cake and gently press onto the sides of the cake. Serve with coconut ice cream if desired.</div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-45496407453450370062010-12-17T19:33:00.000-08:002010-12-20T19:35:52.946-08:00Allergy Free Gingerbread CookiesI remember making these gingerbread cookies with my childhood babysitter. I don't know her recipe, because I'm sure that it had tons of butter in it, but I loved decorating and tasting the cookies. These are perfect holiday activity to enjoy with my children. When we were making a batch the other night for my daughter's class party she said, "I love times like this, Mommy. I love decorating cookies with you." <br />
<br />
It melted my heart. I'm just so happy to have recipes to share with her and bake together like all kids should be able to do, even if they have allergies. <br />
<br />
Ingredients<br />
<br />
<div class="MsoNormal">1/3 c soy butter (Earth Balance)<o:p></o:p></div><div class="MsoNormal">½ c brown sugar<o:p></o:p></div><div class="MsoNormal">½ c molasses<o:p></o:p></div><div class="MsoNormal">3 tbs water<o:p></o:p></div><div class="MsoNormal">3 tbs canola oil<o:p></o:p></div><div class="MsoNormal">2 ½ c flour<o:p></o:p></div><div class="MsoNormal">1 tsp ginger<o:p></o:p></div><div class="MsoNormal">1 tsp cinnamon<o:p></o:p></div><div class="MsoNormal">1 tsp baking powder<o:p></o:p></div><div class="MsoNormal">1 tsp baking soda<o:p></o:p></div><div class="MsoNormal">¼ tsp salt<o:p></o:p></div><div class="MsoNormal">¼ tsp nutmeg<o:p></o:p></div><div class="MsoNormal">¼ tsp cloves<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 14pt;"><span class="Apple-style-span" style="font-size: small;">In a large bowl, blend together softened soy butter and brown sugar with an electric mixer. Add molasses, oil, and water and mix on low. Measure the dry ingredients and stir together in a medium bowl. Pour the flower mixture in the large bowl and mix again until fully blended. Turn the dough onto a piece of plastic wrap and refrigerate it for at least one hour or up to overnight. Roll out the dough on a heavily floured board cut out cookies with cookie cutters. <span class="Apple-style-span" style="font-size: 19px;"><span class="Apple-style-span" style="font-size: small;">For quick decorating,</span><span class="Apple-style-span" style="font-size: small;"> sprinkle with colored sugar sprinkles and bake on<span class="Apple-style-span" style="font-size: 19px;"><span class="Apple-style-span" style="font-size: small;"> an ungreased baking sheet at 350 degrees for 8-10 minutes. </span><span class="Apple-style-span" style="font-size: small;"> Or just bake the cookies plain and frost and decorate them when they have cooled completely. Makes about 2 dozen cookies. </span></span></span></span></span></span><br />
<span class="Apple-style-span" style="font-size: x-large;"></span><br />
<span class="Apple-style-span" style="font-size: x-large;"></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div></div><div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;">Icing</span><br />
<span class="Apple-style-span" style="font-size: small;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: small;">2 c powdered sugar</span><br />
<span class="Apple-style-span" style="font-size: small;">2 tsp water</span><br />
<span class="Apple-style-span" style="font-size: small;">2 tsp soy milk</span><br />
<span class="Apple-style-span" style="font-size: small;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: small;">Mix ingredients together well. You can also divide the frosting and add food coloring. Frost cookies completely and add colored sugar sprinkles or pipe icing around cookies.</span></div></div></span></div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-79273128827929041832010-12-12T19:14:00.000-08:002010-12-19T18:27:19.229-08:00Sugar Cookies With No Dairy, Eggs or Nuts<div class="MsoNormal">We make these cookies several times a year, Valentine's Day, Halloween, and Christmas. They are great for class parties at school and for enjoying at home for dessert. I try to do pretty decorations on mine, but the kids love to go crazy with sprinkles and frosting. I just let them, they have so much fun and feel so proud of the hard work. These times are so special.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJr1Gv5C71KtYuosYRbIUISTXsR43CYe6iKxXm4SHUTTbSxJp96E94V2oj9YDSl9v_h8KlaUXtkUm3Ft2yPRDeWFcSfK7UXDsCQMHwzQDFb0vR2Qua3mh5TPKcX7dFvkrcP-GZeQJagdE/s1600/20101213_1131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJr1Gv5C71KtYuosYRbIUISTXsR43CYe6iKxXm4SHUTTbSxJp96E94V2oj9YDSl9v_h8KlaUXtkUm3Ft2yPRDeWFcSfK7UXDsCQMHwzQDFb0vR2Qua3mh5TPKcX7dFvkrcP-GZeQJagdE/s320/20101213_1131.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXcbnldWO6B5FrZTMI25b3sf5kR3PKjy_DOMMtnrrk4GmxIdfhIsF-6hSt_MAURF5JXo2rB5Ps7glbFhX5-iR7eeEe-lAQZivvVF5TmbLQj14XMht9GJ9BLMr7K3FQj__ih_t2hyphenhyphenoldw6/s1600/20101213_1140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXcbnldWO6B5FrZTMI25b3sf5kR3PKjy_DOMMtnrrk4GmxIdfhIsF-6hSt_MAURF5JXo2rB5Ps7glbFhX5-iR7eeEe-lAQZivvVF5TmbLQj14XMht9GJ9BLMr7K3FQj__ih_t2hyphenhyphenoldw6/s320/20101213_1140.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Ingredients</div><div class="MsoNormal">3/4 c soybutter softened (Earth Balance works well)<o:p></o:p></div><div class="MsoNormal">1/2 c sugar<o:p></o:p></div><div class="MsoNormal">½ c brown sugar<o:p></o:p></div><div class="MsoNormal">¼ c oj<o:p></o:p></div><div class="MsoNormal">¼ c soymilk<o:p></o:p></div><div class="MsoNormal">1 tsp vanilla<o:p></o:p></div><div class="MsoNormal">2 ½ c flour (King Arthur is my fave)<o:p></o:p></div><div class="MsoNormal">1 tsp baking powder<o:p></o:p></div><div class="MsoNormal">1 tsp baking soda<o:p></o:p></div><div class="MsoNormal">¼ tsp salt<o:p></o:p></div><div class="MsoNormal"><o:p> </o:p></div><div class="MsoNormal">Directions</div><div class="MsoNormal">Beat the soybutter and sugars until creamy. Next add the orange juice, soymilk, and vanilla and beat on low. Measure and the dry ingredients and mix on low until a soft dough forms. It will be lumpy, but when it is pressed together and refrigerated it will firm up nicely. Turn dough out onto a sheet of plastic wrap and refrigerate dough for at least 1 hour, or up to overnight. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Dust a board heavily with flour and roll out cookies. Cut out with cookie cutters. If desired, sprinkle with colored sugar sprinkles and bake on an ungreased baking sheet at 350 for 11-12 minutes. Or just bake the cookies plain and frost and decorate them when they have cooled completely. Makes about 4 dozen cookies. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I sometimes make the cookies ahead and freeze them until I am ready to frost and decorate them. Put them in layers between sheets of waxed paper in a large plastic container and freeze. Take them out a few hours before you want to decorate. </div><div class="MsoNormal"><br />
<span class="Apple-style-span" style="font-size: x-large;"></span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;">Icing</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;">2 c powdered sugar</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;">2 tsp water</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;">2 tsp soy milk</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;">Mix ingredients together well. You can also divide the frosting and add food coloring. Frost cookies completely and add colored sugar sprinkles or pipe icing around cookies.</span></div></div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-42230368700585021782010-12-08T18:12:00.000-08:002011-04-11T10:00:17.235-07:00Apple Cinnamon Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0vbpk0ja9prMfAPC24zQ0fRWVnQ4EMxIDSMwsUvzFkMTRdvlQkt_rFSsz60H2BG4ZkuAD9lw8aoDDZDoUX8F-al8ISkIDv6I4xEw9tozXTE4QFHZvE6DspvHI2ZeaIicakTSBc2HUQQB/s1600/20101206_1074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0vbpk0ja9prMfAPC24zQ0fRWVnQ4EMxIDSMwsUvzFkMTRdvlQkt_rFSsz60H2BG4ZkuAD9lw8aoDDZDoUX8F-al8ISkIDv6I4xEw9tozXTE4QFHZvE6DspvHI2ZeaIicakTSBc2HUQQB/s320/20101206_1074.JPG" width="320" /></a></div><br />
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Apples are such a perfect baking fruit, there are so many different ways to use them. And I love all apple baked goods. There is a beautiful apple orchard in the next town that we pick apples at every fall. We bring home many more than we can eat, so I bake, bake, and bake some more until they are gone (which is usually until at least the holidays). <br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">Ingredients</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 ½ c flour<o:p></o:p></div><div class="MsoNormal">1 c oats<o:p></o:p></div><div class="MsoNormal">1 tsp cinnamon<o:p></o:p></div><div class="MsoNormal">½ c sugar</div><div class="MsoNormal">½ tsp salt<o:p></o:p></div><div class="MsoNormal">2 tsp baking powder<o:p></o:p></div><div class="MsoNormal">2 tbs wheat germ</div><div class="MsoNormal">¾ c soy milk<o:p></o:p></div><div class="MsoNormal">1/3 c canola oil</div><div class="MsoNormal">1/3 c applesauce</div><div class="MsoNormal">1 c shredded granny smith apple<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat the oven to 400 degrees and grease muffin cups with shortening or line with paper baking cups. Measure dry ingredients and stir together in a medium sized mixing bowl. Make a well in the center and mix and add the soy milk, canola oil and applesauce. Stir until just moistened and pour in the shredded apple. Stir gently. Pour into greased muffin cups and bake at 400 degrees for 20 – 22 minutes.<o:p></o:p></div><div class="MsoNormal"><br />
</div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0tag:blogger.com,1999:blog-2732534221399535174.post-33789603151064660632010-12-02T18:37:00.000-08:002011-01-11T18:30:11.630-08:00Soy Buttermilk PancakesThese are perfect pancakes that will delight any pancake connoisseur, which many little children are (especially mine)! My kids help me with all of my recipes since they all have inherited my sweet tooth. You can refrigerate any extras for a day or two and warm them up in the toaster oven for a quick school morning breakfast.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbtQWXMuPQN7txPPUr-HZnJ81cSHHSnJuvL92acptXozBw_O4xswqFFEi-BanPd_d2JKpkEA-D7B0XxHehgGjZiXModgicAVxqoC_vAUTkgRbIrPGesxRMYaZODg6hZqZ4WUsWldA1jLe/s1600/20110110_1443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbtQWXMuPQN7txPPUr-HZnJ81cSHHSnJuvL92acptXozBw_O4xswqFFEi-BanPd_d2JKpkEA-D7B0XxHehgGjZiXModgicAVxqoC_vAUTkgRbIrPGesxRMYaZODg6hZqZ4WUsWldA1jLe/s320/20110110_1443.JPG" width="320" /></a></div><br />
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<b>Ingredients </b><br />
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<div class="MsoNormal"><br />
</div><div class="MsoNormal">1 c soymilk plus 1 tbs vinegar</div><div class="MsoNormal">1 c flour<o:p></o:p></div><div class="MsoNormal">2 tbs sugar<o:p></o:p></div><div class="MsoNormal">1 tbs wheat germ</div><div class="MsoNormal">2 tsp b powder<o:p></o:p></div><div class="MsoNormal">1 tsp b soda <o:p></o:p></div><div class="MsoNormal">¼ tsp salt</div><div class="MsoNormal">1/3 c canola oil<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">soybutter for cooking the pancakes</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Measure the soy milk and add the tablespoon of vinegar. Let it stand for a couple of minutes. Preheat a non-stick frying pan and add a pat of soy butter. Add the dry ingredients to a medium mixing bowl and stir together. Make a well in the center and add the soy milk mixture and canola oil. When the soy butter starts to sizzle, spoon the batter into the pan and cook. Add more pats of soy butter for each batch of pancakes. Serve immediately with maple syrup or your desired topping. </div><div class="MsoNormal"><br />
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</div>Amyhttp://www.blogger.com/profile/00981811489356416637noreply@blogger.com0