Friday, July 13, 2007

Peach Cobbler

Peach Cobbler (free of wheat, rye, barley, egg, milk, peanut, and tree nut)
4-6 cups sliced peeled ripe peaches (about 2-3 lbs)-I did 2 pounds and felt it could have used a bit more
2 Tbs. granulated sugar
1 Tsp. fresh lemon juice
1/4 Tsp. gluten free vanilla extract


6 Tbs. dairy free margarine
1 1/4 cups Bette Hagman Gourmet Featherlight rice flour blend (from Authentic Foods )
3/4 cup granulated sugar
2 Tsp. baking powder
1 Tsp. baking soda
1 Tsp. xanthan gum
1/8 Tsp. salt
dash of cinnamon
1 Cup soy or rice milk
1/2 Tsp. gluten free vanilla extract
1 Tbs. turbinado sugar (sub brown sugar if need be)

Preheat oven to 350 degrees F.
To prepare filling, combine first four ingredients in a medium bowl. Set aside.
To prepare batter, place margarine in an 8-inch square baking dish. Place dish in oven 5 minutes or til margarine melts.
Combine flour and next six ingredients (through dash of cinnamon)in a medium bowl. Combine milk and 1/2 Tsp. vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over margarine, spreading evenly (do not stir). Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350 degrees for 50-55 minutes. Sprinkle turbinado sugar and bake an additional 10 minutes or til crust is golden. Serves 8.
(original recipe by Weight Watchers).

Fresh peaches from the farm market:
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Before going in the oven:
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Fresh out of the oven:
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Tuesday, July 10, 2007

Just Like Nilla Wafer Cookies

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Just Like Nilla Wafer cookies (The Kid-Friendly Food Allergy Cookbook by Leslie Hammond and Lynne Marie Rominger):

1. 1/2 C margarine, room temp.
2. 1/2 C shortening
3. 1 C sugar
4. 1 eggs worth of Ener-G Egg Replacer
5. 2 tsp gluten free vanilla
6. 1 C white rice flour
7. 1 C potato starch

1. In a mixer cream together the margarine, shortening, and sugar. Beat in Egg Replacer and vanilla. Add the flour and starch and cream for 1 minute. Chill dough in the refrigerator over night (don't skip this step it is very important to helpt he cookies keep shape).
2. Roll dough into 1/2-inch balls. Place on a baking sheet and flatten slightly. Bake in a 375 degree F oven for about 8 minutes. Let sit on baking sheet for 5 minutes. Transfer to a cooling rack. Repeat with remaining dough. Store in a covered container.

Monday, July 2, 2007

Baked Beans

Big Jim's Baked Beans-BH&G: Jim Beeler
1. 6 Slices of Bacon
2. 1/3 cup chopped green sweet pepper
3. 1 21 oz can of pork and beans in tomato sauce, drained (I use Bush's Original because they are safe)
4. 15-16 oz can of butter beans, rinsed and drained (make sure they are GF, not all are)
5. 1/2 cup ketchup
6. 1/4 cup honey
7. 1 tsp. packed brown sugar

1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tbs. drippings in skillet. Crumble bacon; set aside.
2. Cook green pepper and onion in reserved hot bacon drippings about 5 minutes or until tender.
3. In a 1 1/2 quart casserole combine pork and beans, butter beans, half the crumbled bacon, and the green pepper mixture. In a small bowl combine ketchup, honey, and and brown sugar. Pour over the bean mixture; stir gently to coat.
4. Bake, uncovered, for 50-60 minutes or until heated through. Stir gently and sprinkle with remaining crumbled bacon before serving. Makes 8 servings.

Jalapeno-Lime Marinated Chicken

Jalapeno-Lime Marinated Chicken-

Original recipe yield:
10 servings


1. 1 cup orange juice concentrate
2. 2/3 cup chopped onion
3. 1/2 cup lime juice
4. 1/2 cup honey
5. 1 jalapeno pepper, seeded and diced
6. 2 teaspoons ground cumin
7. 2 teaspoons grated lime peel
8. 1/2 teaspoon garlic salt
9. 2 garlic cloves, minced
10.10 skinless, boneless chicken breast halves

1. In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting.
2. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with the reserved marinade.
Hint: When cutting or seeding hot peppers, use rubber or plastic gloves to

Tea Cookies

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From The Kid-Friendly Food Allergy Cookbook by Leslie Hammond and Lynne Marie Rominger.
Tea Cookies-makes 40
1 C pecans (since we can't do nuts, I subbed 1 C grated chocolate and I used Enjoy Life chocolate chips chopped in a food processor)
1/2 C margarine
1/2 C shortening
2 tsp Ener-G Egg Replacer plus 1 tbs water
1 C gluten free powdered sugar, divided
2 tsp gluten free vanilla
1/4 tsp salt
2 C rice flour
1. In a mixer cream together the butter, shortening, egg replacer, and water. Add 1/2 C powdered sugar, vanilla, and salt. Cream together until smooth. Mix in the rice four and chocolate. Chill dough until firm.
2. With the cold, firm dough make 1- to 3-inch balls. Place them 2 inches apart on a baking sheet lined with parchment or tin-foil. Bake in 350 degree F oven until lightly browned on the sides. Remove the parchment with cookies on it to a flat surface. Let cookies cool completely.
3. Place remaining powdered sugar in a large, deep bowl. Roll each cookie in the sugar. Store, covered, up to 1 week.

Chocolate Pancakes

Chocolate Pancakes:

1. 2 Cups Arrowhead Mills Gluten Free All Purpose Baking Mix
2. 3 Teaspoons of Gluten Free baking powder
3. 1/2 teaspoon of salt
4. 3/4 teaspoon xanthan gum
5. 1 cup sugar (more or less to taste)
6. 4-6 teaspoons of cocoa (I used Hershey's)
7. 1 Cup of Silk Soy Milk
8. 4 teaspoons dairy free margarine (melted)
9. Ener-G egg replacer prepared to equal 2 eggs


1. Combine dry ingredients.
2. Add remaining ingredients and stir only until mixed.

1. 1/2 cup dairy free margarine (melted)
2. 1 cup gluten free powdered sugar
3. 1 tsp. gluten free vanilla
4. Enough Silk Soy Milk to make the mixture creamy

1. Combine all ingredients and mix until smooth and creamy

Pumpkin Muffins

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The pumpkin muffin recipe I got from The Food Allergy board on BabyCenter. It was submitted by calikathy. The recipe made 48 mini muffins and I made 24 plain and 24 with chocolate chips. Pumpkin muffins-
1. 1 1/2 cups sugar
2. 1/2 cup canola oil
3. 1 1/2 cups pumpkin puree
4. 1/3 cup water
5. 1 1/2 cups gluten free flour (I used 1 cup brown rice, 1/2 cup arrowroot, and 1/2 cup white rice flours)
6. 1 tsp kosher salt
7. 1 1/2 tsp. baking soda
8. 1 1/2 tsp. baking powder
9. 2 1/2 tsp. pumpkin pie spice
10. safe chocolate chips (if using)
1. Preheat oven to 350 degrees F.
2. Combine the wet ingredients and the sugar. Mix until they are fully incorporated.
3. Sift dry ingredients together and add to the wet mixture and mix until incorporated.
4. Add chocolate chips (if using-and I usually use Enjoy Life brand chocolate chips).
5. Put the batter into greased mini muffin tins.
6. Bake for approximately 25-30 minutes or until toothpick inserted into the center comes out clean.

Carol Fenster's Pretzels

From Carol Fenster's book Cooking Free:
1 tbs. active dry yeast
1/2 cup sorghum flour or brown rice flour
1/2 cup tapioca flour
2 tsp. xanthan gum
1/2 teaspoon salt
1 tsp. onion powder
1 tsp. unflavored gelatin powder
2/3 cup warm milk (cow, soy or rice)
1/2 teaspoon sugar or honey
1 tbs. olive oil
1 tsp. vinegar
1 large egg white, beaten to foam or olive oil
1 tbs. coarse salt

1. In medium mixer bowl, blend dry ingredients on low speed. Add milk, sugar, oil. and vinegar. Beat for 3 minutes at high speed. The batter will be soft.
2. Place dough in large, heavy-duty reclosable bag that has a 1/4 inch opening for small pretzels or 1/2 inch opening for large pretzels cut diagonally on one corner. Squeeze dough through opening in straight sticks onto greased baking sheet. Hold bag upright to squeeze dough out. Also, hold bag with seam on top, rather than at side. Brush lightly with egg white or olive oil. Place pretzels in warm place to rise 10-15 minutes or until pretzels reach desired size.
3. Preheat oven to 400 degrees F. Sprinkle pretzels with coarse salt and bake about 15 minutes, until they are dry and golden brown.

Beef Brisket

Recipe from (and tweaked a bit)
4 lbs. beef brisket
2 teaspoons paprika
2 tablespoons olive oil
2 garlic cloves, minced
1 cup onion, chopped
1/2 cup ketchup
1 cup celery, chopped
1/4 cup hot water
salt and pepper
1 teaspoon basil, oregano, and marjoram
a pinch of red pepper
1/4 cup Safe BBQ sauce (Cattlemen's is GF)
1 cup Coca-Cola
1. Throw everything in your crock pot and cook on low for 10 hours

Pizza Pancakes

Pizza Pancakes: from Angela's Kitchen

1. 1 Cup Garbanzo and Fava Flour
2. 1/2 Cup Brown rice flour
3. 1/2 Cup Tapioca Flour
4. 4 teaspoons baking powder
5. 1/2 teaspoon salt
6. 1/2 teaspoon xanthan gum
7. 2 Tbs. Italian seasoning
8. 2 cups GFCF milk substitute (ie: soy, rice, etc.)
9. 2 eggs worth of Ener-G egg replacer, prepared
10. 4 Tablespoons oil
11. 1/2 cup GFCF pepperoni, ham, or sausage, diced
12. 1/2 cup chopped plum tomatoes (I used drained canned tomatoes)
13. 1/4 cup chopped black olives
14. Jar of pizza or spaghetti sauce, warmed, for dipping

1. Whisk the dry ingredients together in a bowl.
2. Mix the wet ingredients (GFCF milk substitute, egg replacer, and oil) together until blended then add to the dry ingredients.
3. Stir until blended together. There will still be some lumps, but try not to have too many.
4. Stir in pizza toppings, except the sauce.
5. Cook 2-3 tablespoons of batter per pancake in a preheated lightly oiled pan as you would regular pancakes, flipping pancake over when there are bubbles on the surface and the bottom is golden brown.
6. Serve with pizza sauce for dipping.
These pancakes were a huge hit!! The kids ate them up (The Little Man ate 5). My hubby thought it was a bit odd until he tasted them, then he became a fan too. These are a definite keeper.
Now I must go clean up the kitchen. It is a disaster!
***Added to say: Anyone interested in the normal Pizza Pancake recipe can go Here

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies: from Spark People

I had to tweak the recipe a bit. We can't use peanut butter, so I subbed soy nut butter. We also can't use eggs, so I used Ener-G egg replacer instead. Because the kids aren't on a diet and because, well, they're kids, I increased the amount of sugar too. I'll post the original recipe and put my substitutions in parenthesis.

1. 1 cup unsalted natural peanut butter (1 Cup of Soy Nut Butter)
2. 1/2 cup Splenda brown sugar [packed] (3/4 Cup of brown sugar - packed)
3. 1/4 cup egg substitute [such as Egg Beaters brand] - (2 Eggs Worth of Ener-G Egg Replacer Prepared)
4. 1/2 tsp (gluten free) vanilla extract
5. 40 pieces semisweet chocolate chips or semisweet chocolate candies (sprinkle in as much Enjoy Life or other safe brand Chocolate Chips as desired)
1. Preheat oven to 350 degrees F. Lightly spray a cookie sheet with canola oil (or use parchment paper).
2. In a medium size mixing bowl, place the peanut/soy nut butter, brown sugar, egg substitute, and vanilla extract.
3. Stir together well.
4. Using a small scoop, equal to about a rounded measuring teaspoon, drop cookie dough on the prepared cookie sheet.
5. Take a fork and make a criss-cross pattern on each cookie. Add one mini chocolate chip or mini chocolate candy to the top of each cookie.
6. Bake approximately 8 or 9 minutes or until cookie is lightly browned on bottom.
7. Remove cookie sheet from oven and let rest on a cooling rack for 5 minutes before removing cookies to rack to continue cooling. Makes approximately 40 tiny cookies

Chocolate Chip Cookies

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Original recipe from (and tweaked a bit)
2 1/4 cups Gluten-Free Flour Blend (see below)
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup Dairy Free Margarine, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs worth of Ener-G Egg Replacer, prepared
2 teaspoons gluten-free vanilla
1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips
Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.

Combine margarine, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg replacer and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips by hand.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased or parchment covered cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.

Gluten-Free Flour Blend: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.

This recipe is safe or our allergies, please check to make sure that it is safe for your own. If you can use dairy and eggs, and are gluten free only, click on the Land O Lakes link above for the original recipe.

Starting A New Blog

I'm setting up a new blog today to keep track of all the recipes that I post.
They get lost on Our Story and I have a hard time finding them when I need them.