Sugar Cookies

I make Tia sugar cookies quite often, between class parties, church parties, cookies for Santa, etc. These are my favorite among all the recipes I've tried.

• 1 cup Nucoa margarine
• 2 cups sugar
• 2 EnerG egg replacer eggs
• 4 TBS rice milk
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp Hain baking powder
• 4 cups flour

Soften the Nucoa slightly and cream with the sugar. Mix the EnerG eggs in a separate bowl, and add to mixture. Add remaining ingredients, except the flour and mix. Add the flour a half a cup at a time. Add as much flour as you can, until the mixture is almost too floury to use. Roll out and cut into shapes. Bake on an ungreased pan at 375 degrees until the cookies barely start to turn brown on top. If cooked any longer the cookies will be too crunchy.

Cinnamon rolls

My Mom's recipe for cinnamon rolls. So, so good!

Ingredients:

• 1 cup sugar
• 1/2 cup Nucoa margarine
• 2 EnerG egg replacer "eggs"
• 2 cups scalded rice milk
• 2 tsp salt
• 1 cup instant potato flakes
• 5 1/2 cups flour
• 3/4 cup warm water
• 3 yeast cakes
• 1 TBS sugar

Instructions:

Combine 3/4 cup warm water, yeast, and 1 TBS sugar. (The recipe calls for yeast cakes. I had to google the equivalent, since I don't have yeast cakes. Each cake is worth 2 1/4 tsp of yeast. So the total amount of yeast is 6 3/4 tsp of yeast.)

Let the yeast mixture double in size.

In the meantime, scald the rice milk. Add the Nucoa margarine to the scalded milk to cool it down.

Put the EnerG "eggs" into a separate bowl and beat with a mixer, until it's fluffy. Add it to the milk and margarine mixture. Add the yeast, potato flakes, sugar, and salt.

Slowly add the flour a cup at a time until the dough becomes sticky, but almost workable. I added 4 1/2 cups of flour.

Place saran wrap over the dough, then allow the dough to double. Punch it down two times.

Roll out the dough with more flour. Layer the rolled out dough with melted Nucoa margarine, sugar, and cinnamon. Roll into a tube, then cut it into rolls with a string of thread.

Bake at 375 until just brown.

Mmmmmmmm!

Stuffing

Chantelle and I had Thanksgiving dinner together. Minus one salad, the entire meal was safe for our allergic kiddos. It was delicious! Thanks Chantelle and family! Here is our dinner and our Tia and Marix.

Stuffing:

Ingredients

• 12 slices white bread (or one loaf of Chantelle's homemade bread)
• 2 cups of veggie broth
• 4 TBS Nucoa
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp onion powder
• 1/2 tsp plus a few shakes sage

Directions

Break the slices of bread into pieces and put into a large bowl. Melt the Nucoa and pour over the bread pieces. Add all the other ingredients. Put into a well greased 9X12 pan. Add the last couple of shakes of sage. Bake at 350 for 25 minutes or until the top is turning brown.

Sweet Potatoes

Tia loves sweet potatoes. This year I boiled them then added a brown sugar glaze.

Boil the potatoes until just soft (I overcooked them this year. Oops!). In a separate pan, boil together 1/2 cup brown sugar, 1/4 cup Nucoa, and 1/4 cup rice milk, stirring often. After it boils, let it cool to lukewarm, then drizzle over the cooked and drained sweet potatoes.

Pumpkin Pie

Ingredients

• one 15 oz can of pumpkin
• 1 cup rice milk
• 3/4 cup brown sugar
• 4 TBS potato starch
• 1 TBS molasses
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/4 tsp each ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp allspice or cloves

Instructions

Preheat oven to 350 degrees.

Prepare a pie crust. (Such as the one on the applesauce pie recipe)

Blend ingredients in a blender until smooth. Pour the filling into the pie crust and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate before serving.

Original recipe

Apple Bars

This recipe is from the allergy blog, The Food Allergy Mama

DAIRY, EGG AND NUT FREE APPLE CINNAMON CRUNCH BARS

CRUST

2 c. unbleached all purpose flour

1/2 c. granulated sugar

1/2 c. quick cooking oats (PLUS 1 c. ADDITIONAL OATS TO ADD FOR TOPPING LATER)

1/2 tsp. baking powder

1/4 tsp. salt

1 c. dairy free margarine (I use unsalted Fleischman’s), cut into small cubes

2 T. water

APPLE FILLING

4 c. peeled and thinly sliced apples (I use any variety I have on hand, but love a mixture of different varieties like Braeburn, Cortland, Gala and Granny Smith.

1/4 c. unbleached all purpose flour

3/4 c. brown sugar (light)

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 tsp. vanilla

Preheat oven to 350 degrees and spray a 13 x 9 glass baking dish with dairy free baking spray, set aside.

In a medium bowl, combine flour, 1/2 c. sugar, 1/2 c. oats, baking powder and salt with a wire whisk. Add cubes of dairy free margarine and cut in with a pastry cutter or two knives. Once mixture is the size of peas (some bigger chunks are fine too) add the water and stir with a rubber spatula until incorporated. Press half of mixture into prepared baking pan using the back of a measuring cup or spoon, or use your hands but slightly wet them to make this process easier. Set aside. Add an additional 1 c. oats to the remaining flour mixture in the bowl and mix thoroughly using a rubber spatula.

In a medium bowl, combine apples, flour, brown sugar, cinnamon, nutmeg and vanilla. Pour apple mixture over the prepared crust in baking dish. Sprinkle remaining flour/oat mixture over the apples and bake about 45 minutes or until top is lightly golden brown. Cool and cut into squares.

Apple Butter

Ingredients

5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions

Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Recipe from Allrecipes.com