The bestest fluffiest dinner rolls you will ever eat.

Marix could eat a billion of these rolls. They are good with soup, turkey, casserolls, or just plain on their own with Nucoa and Jam.

1 cup of warm rice milk
1 cup of warm water
1/3 cup sugar
1/3 cup canola oil
1 TBSP salt
1 TBSP yeast
4 cups approx flour

Mix milk, water, sugar, oil and salt in a large bowl. Stir in the yeast and lett proof for 2 to 3 minutes until foamy. Add flour one cup at a time, mixing well after each addition. Add enough flour to make a slightly sticky but workable dough, but not so much that the dough becomes smooth. We are not making bread here. Let raise in bowl for 45 minutes. Punch dough lightly and knead again lightly. Grease and flour your counter liberally. Roll out the dough till 1/2 inch thick. Cut into 4 inch circles with a circle cutter. Fold roll in half, place fold on the bottom.Baste roll with ricemilk, and melted Nucoa.

Bake at 350 for 15 to 20 minutes or untill golden brown.

Pastry for Double Crust Pie

2 cups all purpose flour
2/3 cup nucoa
6 to 7 tablespoons cold water
1/2 tsp salt

1. Stir together flour and salt. Using a pastry blender (I use a potatoe masher) cut in nucoa till pieces are pea sized.

2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough with 1 tablespoon of the water at a time till all the dough is moistned. Divide dough in half. Form each half of dough into 2 balls.

3. On a slightly floured surface, use your hands to slightly flaten dough. Roll dough from center with a rolling pin into a 12 inch circle.

4. To transfer the pastry, wrap it around the rolling pin and slowly roll it into the pie pan. Position the pastry to be centered in the pie pan.

5. Trim Pastry even with pie pan.

6. Roll remaining dough into a 12 inch circle. Cut slits into the center od circle to allow the steam to escape. Place remaining pastry on filling and trin the edges 1/2 inch from pie pan. Crimp edges. Bake as directed in individual recipies.

Pastry for single crust pie

1 1/4 cups all purpose flour
1/3 cup nucoa
4 to 5 tablespoons cold water
1/4 tsp salt

1. Stir together flour and salt. Using a pastry blender (I use a potatoe masher) cut in nucoa till pieces are pea sized.

2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough with 1 tablespoon of the water at a time till all the dough is moistned. form dough into a ball.

3. On a slightly floured surface, use your hands to slightly flaten dough. Roll dough from center with a rolling pin into a 12 inch circle.

4. To transfer the pastry, wrap it around the rolling pin and slowly roll it into the pie pan. Position the pastry to be centered in the pie pan.

5. Trim Pastry to 1/2 inch from edge of pie pan.Do not prick the pastry. Bake as directed in individual recipies.

Old Fashioned Fried Scones Allergy Style with whipped Honey Butter

Old Fashioned Fried Scones Allergy Style with whipped honey butter.

The whole frying part makes these not so good for the love handles, but are so delicious they make it worth it.

Honey Butter.
4 TBSP Nucoa
1 TBSP Honey

Soften nucoa, but to not melt it. Add honey and whip with hand held mixer for a minute or two till fluffy.

Scone Ingredients

3 TBSP yeast
1/2 cup warm water
1/2 cup nucoa
1/2 cup sugar
2 cups rice milk
1/4 cup applesauce
2 substituted eggs
1 tsp salt
6 cups flour

Dissolve yeast in water with a little bit of the 1/2 cup of sugar. Let the yeast proof untill it doubles in size. Mix the rest of the ingredients. Chill in the fridge for half an hour. Roll all of the dough 1/2 inch thick and cut into squares with a pizza cutter. Fry in Hot oil till golden brown. Serve with Honey Butter, jam, or honey.

Baked Scones and Cream (well, vanilla ricemilk.)

Baked Scones and Cream (well, Vanilla ricemilk.)

Ingredients:
2-cups Flour
3 TBSP Sugar
1 TBSP Hanes baking powder
6 Tbsp Chilled Nucoa Margarine
1/4 tsp Salt
1 Mixed egg (substituted egg)
1/2 Cup unflavored rice milk
1tbsp Vanilla flavored ricemilk
2tsp Sugar

How to make these little beasties:

1.Combine flour, the 3 tablespoons sugar, baking powder, and 1/4 tsp salt. Cut in butter. Combine the prebeaten egg substitute and 1/2 cup unflavored rice milk; add to dry mixture. Stir till just moistened.
2. Turn dough onto a floured surface. Knead 12 to 15 strokes or till nearly smooth. Pat or lightly roll to 1/2 inch thickness. Cut with a 21/2 inch to 3 inch cutter. We like alligators.
3. Place scones 1 inch apart on very lightly greased baking sheet. Brush tops with 1 Tbsp vanilla flavored rice milk; sprinkle with 2 teaspoons sugar. Bake in a 375 degree oven for 12-15 minutes or until golden. Remove from the baking sheet and cool on a wire rack for 5 minutes. These are very yummy served warm with blueberries or honey.

Granola Peach Bread

Ingredients:

• 1 can (16 oz) sliced peaches (be sure they are canned in pear juice and not corn syrup)
• 2 cups flour
• 2/3 cup sugar
• 2 tsp Hain baking powder
• 1/4 tsp cloves
• 1/4 tsp salt
• 2 TBS cold Nucoa margarine
• 2 Ener-G egg replacer, beaten
• 1 cup granola

Directions:

Drain peaches, reserving 1/2 cup syrup. Chop peaches; set aside. In a bowl, combine the flour, sugar, baking powder, cloves, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in egg replacer and reserved syrup. Fold in granola and peaches.

Pour into a greased 9X5X3 loaf pan. Bake at 350 for 60 minutes, or until a toothpick comes out clean.

Original recipe from Regina Albright

Zucchini Bread

Ingredients:

• 1 cup shredded raw zucchini (1-2 zucchini)
• 1/2 cup peeled and grated raw apple (about 1 large apple)
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp clear vanilla extract
• 1/2 cup canola oil
• 1 cup sugar
• 2 Ener-G egg replacer eggs

Directions:

Preheat oven to 350 degrees. Grease a 9 x 5 x3 loaf pan (if using a nonstick spray, read the ingredients to be sure it's safe.) Set aside.

Grate the zucchini, using a medium grater, then peel and grate the apple. (I use a food processor for both.) Set aside.

Beat the oil, sugar, and Ener-G eggs until well blended. Beat in the grated zucchini and apple. Add in the flour mixture, beating just until combined. Scrape the batter in to the pan and bake until the bread has risen and a toothpick inserted in the center comes out c lean, about 50 minutes.

Before Tia was okay with spices, we replaced the cinnamon and nutmeg with a little brown sugar.

Be prepared for the best zucchini bread you've ever eaten!

Original recipe from www.joyofbaking.com

Banana Bread

Ingredients:

• 1 1/2 cups flour
• 1 cup sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 cup canola oil
• 2 pureed bananas
• egg substitution for 2 eggs (see substitution page)

Bake at 350 degrees for 55 minutes

Biscuits

Family favorite recipes are easily adapted to make them allergy friendly.

Biscuits aka Bear Biscuits

Ingredients

• 2 cups flour
• 4 tsp Hain baking powder (corn-free) (see products section)
• 3 TBS sugar
• 1/2 tsp salt
• 1/2 tsp cream of tarter or soda
• 1/2 cup Nucoa margarine
• 3/4 cup rice milk

Directions

Combine dry ingredients. Cut in margarine. Add in rice milk until just wet. Press on to counter. Cut out into cute cookie shapes. We like bears. Use ungreased cookie sheet. Bake at 475 degrees for 10 minutes.

Homemade Flour Tortillas

Ingredients:
•2 cups flour
•1/4 cup Nucoa margarine cold
•1/2 teaspoon salt
•1/2 teaspoon Hanes baking powder
•1 cup warm water
•Canola oil for frying
Preparation:
With a pastry blender or back of fork, blend flour, baking power, salt and Nucoa Margarine, until it resembles coarse meal. When well combined, slowly add water until soft dough forms. Add additional warm water as neccesary. Knead for 5 minutes. Separate into 12 portions for small tortillas and 6 portions for large tortillas. Heat a griddle over medium heat.
Roll each ball of dough out into a round shape, approx. 1/8 inch thick.

Place each raw tortilla on the hot griddle or pan for about 1 minute. If it puffs up at all, you can poke a hole in the puffed area to release the steam. Flip the tortilla over and cook on the other side for about a minute. Cook it until it is no longer doughy. Remove from the griddle or pan and place onto a plate covered by a towel. Use the edges of the towel to pull over the tortillas as you cook them, to keep them warm.

Sweet Potatoe Biscuts

Ingredients

1 C mashed, cooked sweet potato
1/4 c sugar
1 1/2 tsp Ener G egg replacer mixed with 2 Tbsp warm water
1 tbsp Nucoa margarine melted
1 c vanilla rice milk
3 c self rising flour
1 tsp Hanes baking powder
1/2 c Nucoa Margerine


Method
Combine mashed sweet potato, sugar, egg replacer and water, and the 1 Tbsp melted Nucoa in a mixing bowl. Beat with a fork until smooth. Stir in milk. Set aside. Stir together self rising flour and baking powder in a large mixing bowl. Cut in the 1/2 cup of Nucoa until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet potato mixture and stir just until combine. Turn out onto a well floured surface. Knead gently for 10-13 strokes. Roll or pat dough to 1/2 inch thickness. Cut with floured 2-1/2" biscuit cutter ( I just use a drinking glass ). Re-roll as necessary. Place biscuits 1" apart on a large baking sheet. Bake in a 400 degree oven for 15-20 minutes, or until biscuits are lightly browned. Makes 16-18 biscuits

Homemade Bread

This is my Mom's yummy family recipe for bread.
It is my all time favorite.
I have altered it so that I can feed it to Marix.
It makes 5 loaves of bread, so you can freeze some of them, or just cut the recipe in half.

Ingredients

-5 cups water
-1/2 cup sugar
-2 Tbsp yeast
*Mix these together and let rise until it doubles in size.

-2/3 cup canola oil
-1 Tbsp salt
-12 cups flour ( I like to use half Red Mill White flour, and half Red Mill White Wheat Flour)

*Add remaining ingredients to the yeast mixture.
The flour will need to be added one cup at a time. You know you have added enough flour when the dough leaves the sides of the mixer.

*Knead bread in a kitchenaid mixer for 8 minutes at speed 2.

*Let the dough raise in mixer for 45 minutes.

*Divide and shape dough into five equal portions and place into bread pans rubbed with canola oil (rub all sides and bottom so the bread will not stick.)

*Let the bread raise in the pans for 45 minutes or untill it rises two inches above the pans.

*Bake at 350 degrees for 20 minutes and the bread is golden brown.

Serve warm with Nucoa margerine.

Tiaberry muffins

Amazingly Good Blueberry Muffins
Original source: Vegweb

Ingredients:

• 1 1/2 cups flour
• 3/4 cup sugar
• 1/2 tsp salt
• 2 tsp baking powder (corn free)
• 1/3 cup canola oil
• 1 Ener-G Egg Replacer egg
• 1/3 cup rice milk
• 1 cup blueberries

Crumb topping

• 1/4 cup sugar
• 1/8 cup flour (over full)
• 2 TBS Nucoa margarine
• 3/4 tsp cinnamon

Directions:

Preheat the oven to 400 degrees F. Grease 12 muffin cups. Combine flour, sugar, salt, and baking powder. Make the Ener-G Egg Replacer egg. Pour the vegetable oil into a 1 cup measuring cup, then add the "egg" and the rice milk to fill the measuring cup. Add to the dry ingredients and mix well. Fold in blueberries, then put the batter into the greased muffin tin.

Crumb topping: Mix sugar, flour, cinnamon, and margarine until any large lumps are worked out. Sprinkle over the batter before baking.

Bake about 25 minutes, until the topping and the tops of the muffins are golden.

Enjoy the best muffins ever!