Yummy blueberry rice pudding!!

My friend made this pudding, and I tweaked it to make it safe for MARIX. Here's the recipe if you want to try a little bit of heaven (that is if you are in to the rice pudding thing.) 1 quart milk (I use ricemilk. Tia can have soy milk now, and would work well with that too.) 1/2 cup uncooked rice (use regular white rice, not minute or instant. I've tried brown. NOT good.) 1/3 cup sugar 1 teaspoon vanilla 1 teaspoon lemon juice dash of salt 3/4 cup fresh blueberries 1/2 cup rice milk (or soy milk) to use later mix together in a glass baking dish and bake at 275 degrees for two hours, stirring occasionally. After two hours add the extra 1/2 cup rice milk.(hopefully some day I could add soymilk to give it a contrast to the 1 quart ricemilk) and bake for an additional half hour without stirring. Sprinkle with cinnamon and serve hot or cold. Stays good in the fridge for a week or so, if it lasts that long....

Instant Oatmeal Packets

We are going camping next month, and I have been dying to find an instant oatmeal recipe that works well. Marix loves oatmeal, but the organic instant oatmeal packets are so expensive, and don't come in any other flavor that is safe for him except for brown sugar. Blend 1/2 Cup of oats in blender until powdery. Into each of 10 ziplock sanwich bags combine: -1/4 C. regular oats -2T, powdered oats -1/8 to 1/4 t. salt -2t. brown sugar -1/8t.cinnamon I like to add dried apple chunks or dehydrated apple bits. I have also tried rasins, and dried blueberries. I want to try dried bananas next. When these bags are filled, store in a dry cool place. When they are ready to be used, empty packet into bowl and add 1/2 C. boiling water and let sit until thick, stiring slightly.

Carrot Cake

Dry ingredients
2 cups flour
2 cups sugar
1 tsp cinnamon
2 tsp baking soda
1 tsp salt
Mix above ingredients in a large mixing bowl.

1/2 cup applesauce
2 ener-g egg replacers
1 1/2 cup canola oil
3 cups finley chopped carrots

Put in blender 1 egg replacer, 1/2 cup oil and 1 cup carrots. Add another egg replacement mixture, 1/2 cup oil. and 1 cup carrots. Repeat this step by adding the 1/2 cup apple sauce, 1/2 cup oil, and 1 cup carrots. Blend until smooth Add blended mixture to dry ingredients and mix with an electric mixture until smooth. Pour into greased bundt pan, bake at 350 for 45-50 minutes or until toothpick comes out clean. Frost when completly cooled with frosting.

Frosting recipe:
1 cup cornstarch free powdered sugar
1/2 tsp clear vanilla
1 tbsp vanilla ricemilk
2 tbsp nucoa margarine softened

In a mixing bowl combine powdered sugar, vanilla, ricemilk and nucoa.
Stir in additional ricemilk 1 tsp at a time untill it reached drizzling consistency.

Blueberry cobbler Ala Mistake

I am pretty picky about my cobbler. I like it not too crusty, not too flakey, so I combined and tweeked about four recipies to create this little ditty.

Ingredients

2-1/2cups blueberries (I usually use frozen because thats what I have on hand)
1-1/2 cups flour
1 cup packed brown sugar
1 cup white sugar
2 tsp haines baking powder
1 tsp salt
2 ener-g egg replacements (to replace two eggs)
1 cup oats
1/2 cup nucoa margarine
1/2 cup vanilla rice milk

Place blueberries in the bottom of a 9x13 pan.
MIx together flour, sugars, baking powder, salt, oats, and mixed up egg replacements untill crumbly. Spread evenly on top of blueberries.
Mix together melted nucoa and vanilla rice milk and dribble over top. Bake at 350 untill lightly browned. About 15-20 minutes.

Butternut squash soup

This soup is so yummy, even my meat loving husband loves it.

Ingredients

2 tbsp Nucoa
1 small onion chopped
1 stalk of celery chopped
2 medium carrots chopped
2 or 3 medium potatoes diced
1 medium butternut squash- peeled, seeded and cubed
32 ounces 365 vegetable broth from whole foods. (see picture on potatoe soup recipe.)
Salt and pepper to taste

Melt Nucoa & onion, celery, carrot, potatoes and squash in large pot. Cookfor five minutes to brown a little. Add vegetable broth and bring to a boil. Simmer covered for 20 minutes or untill veggies are soft. Blend half of soup mixture in blender till smooth. ( I like my soup hearty and chunky. If you prefer it smoother, blend more or all of soup in blender till it reached desired consistancy.
Add salt and pepper.

Honey Candy

Ingredients:

2 cups sugar
1/2 cup water
1/2 cup honey

Boil in saucepan on medium high heat untill reaches hard crack stage. Rub Nucao onto your hands and stretch and pull untill white in color. Caution very Hot!!!

I like to make them in sticks because Marix is still at the choke on small hard thing stage.

Wheat Waffles

2 cups flour ( 1 cup white and 1 cup wheat)
4 tsp haines baking powder
1/4 tsp salt
2 Tbsp honey
1 and 3/4 cups ricemilk ( I like to use vanilla, is makes it vanilla-ie yes that is a word.)
6 tbsp canola oil
2 egg replacers ( to replace to eggs )

Mix dry ingredients together. Stir in remaining ingredients.

Cook on hot griddle.

Blender Wheat Pancakes

This is a great way to use whole wheat from your food storage.

1 cup ricemilk
1 cup uncooked whole wheat
2 egg replacers Needed to replace two eggs.
2 Tbsp oil
2 tsp baking powder (use Haines)
2 Tbsp honey or sugar
1 1/2 tsp salt

Put ricemilk and wheat in blender. Blend on highest speed for four or five minutes or untill batter is smooth. Add and blend on low, egg replacers, pil, baking powder, honey and salt. Bake on hot Griddle.

Variations:
We like to add 1/2 cups blueberries at the end and mix them in by hand wih a spoon.

Toppings:
Pure maple syrup
Cornstarch free powdered sugar
Bananas
Applesauce

Banana Smoothie

Ingredients

~4 unpacked scoops vanilla Elecare
~4 fl ounces vanilla flavored rice milk
~1 tablespoon apple juice
~1 tablespoon grape juice
~1/2 cup frozen bluebarries
~1/2 cup frozen medium banana, peeled and sliced.

Directions

Pour ricemilk and elecare into blender, and blend till frothy.
Add juices, berries and bananas. Mix untill smooth.
Serve immediatly.

This is a fun way to get Marix his protein. He also feels like his big beithers drinking a smoothie. THis makes nine ounces, so I usually freeze some in small tupperware containers. He loves to eat it like icecream.

Don't be scared by the elecare. This smoothie is so yummy. I like to eat it too.

Czechoslovakian cookies

These are so good! And a perfect example of how you can tweak most your recipes to make it allergy safe.

• 1/2 lb of Nucoa margarine
• 1 cup sugar

Cream together. Then add:

• 2 egg yolks (this is done by making up the EnerG egg replacer for 2 egg yolks, instead of 2 full eggs. The instructions are on the side of the box.)
• 1/2 tsp salt
• 1 tsp vanilla
• 2 cups of flour

Press half of the dough into a greased pie dish. Add a layer of your favorite jam. To make it safe for Tia, I use homemade pear jam or apple butter. For the ones I made for me, I used homemade boysenberry jam. Mmmmm! Then press the other half of the dough and lay it on top, piecing it together if needed. Bake at 325 for one hour or until done.

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.

Apple Pie

This is no comparrison to Tish's Applesauce pie (Which is so yummy I could eat the whole pie myself.)but it is good durring the holidays and is one of my husbands favorites.

1 recipe for Double-Crust pie
6 cups thinly sliced, peeled cooking apples (about 2 and a half pounds.)
1/2 cup white sugar
1/4 cup brown sugar
2 TBSP all purpose flour
1/2 tsp cinnamon
1/8 tsp nutmeg (Marix cant have this.)

1. Prepare and roll out pastry for double crust pie. Line a 9 inch pie plate with half of the pastry.

2. In large mixing bowl stir together sugar, flour, cinnamon, and nutmeg (if using.)Add apple slices. Gently toss till coated.

3. Transfer apple mixture to the pastry-lined pie plate. Trim pastry to edge of pie plate. Cut slits on remaining pastry; place on filling and seal.

4. To prevent overbrowning, cover edge of pie with foil. bake in a 375 degree oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more until top is golden. Cool on a wire rack.

Snickerdoodles

A Yummy favorite.

1/2 cup Nucoa
1 cup sugar
1/4 tsp baking soda
1/4 tsp cream of tarter replacement
Cream of Tartar For 1 tsp: 2 tsp lemon juice or vinegar
(regular C-O-T has corn starch in it.)
1 ener-G egg replacement
1/2 tsp clear vanilla
1 1/2 cups all purpose flour
2 tablespoons sugar
1 tsp ground cinnamon (Marix can't have this, Tia can.)

1. In a medium mixing bowl, beat the nucoa with an electric mixer on high for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tarter. Beat till combined, scraping sides of bowl. Beat in the egg and vanilla till combined. Beat in as much flour as you can with the mixer. Stir in remaining flour. Cover and chill for an hour.
2. Combine the 2 Tbsp sugar and the cinnamon in a small bowl. Shape dough into 1 or 2 inch balls. roll balls in cinnamon-sugar mixture till coated. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven for 8-10 minutes or untill the edges are golden. These are best if you dont over cook.

Yummy oatmeal Raisin Cookies

You would never even guess that these little suckers are hypoallergenic.

3/4 cup Nucoa
1 cup packed brown sugar
1/2 cup white sugar
1 tsp Haines baking powder
1/4 cup baking soda
1/2 tsp cinnamon (Marix can't have this but Tia can)
1 ener-G egg replacement
1tsp white vanilla (I like putting in a little extra)
1 3/4 cup all purpose flour
2 cups rolled oats
1 cup raisins

In a large mixing bowl beat Nucoa with an electric mixer for 30 seconds at high speed. Add brown sugar, white sugar, baking powder, baking soda, and cinnamon (if using.) Beat till combined scraping sides of bowl if necessary. Beat in egg replacement (already mixed up), and vanilla till combined. Beat in as much flour as you can with the mixer. Stir in remaining flour, add oats, stir. Add raisins and mix till well combined.
Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes or till edges are golden.

Homemade Peach Jam

Making jam is a little hard at first, but it gets easier with practice. With allergic little ones homemade jam is the best way to make sure it is not made with corn syrup or other harsh ingredients.

Homemade Peach Jam

Instructions.
Things You'll Need:
-5 pounds of fresh peaches (approximately one dozen peaches)
-5 cups of sugar
-3 teaspoons of lime or lemon juice
canning jars and lids
-1 box Pectin (it's a natural product, made from apples and available at grocery stores (season - spring through late summer) and local "big box" stores. It usually goes for about $2.00 to $2.50 per box.

Step by step HOW to do this;
1.WASH, PEEL, DE-PIT, and FINELY CHOP THE PEACHES: Wash the peaches. Remove the skins and pits. To have quality jam you must start with quality fruit. Remove any portion of the fruit that is spoiled. Finely chop the peaches into small pieces and mix in the sugar and lemon or lime juice. Set aside.

2. Sterilizing the canning jars, lids, and rims in boiling water. STERILIZE: Wash the canning jars, lids, and bands in hot soapy water. Rinse with hot water. Boil the jars and lids in water for 10 minutes. Carefully remove them from the water using a jar remover or a pair of tongs. Set them on a cookie sheet to cool while you cook the jam.

3 COOK: Cook the peaches and box of pectin in a large pot until they reach a rolling boil. Stir frequently to avoid scorching. Add sugar all at once and stir continuously untill it reaches a rolling boil again. ( A rolling boil is when the mixture bubbles even when you are stirring it.) When the mixture reaches a rolling boil, set timer for 1 minute and stir like crazy as it may boil over. Remove from heat when the 1 minute is up.

4.FILL THE JARS: Ladle the mixture into the sterilized canning jars. Fill the jars leaving half of an inch of headspace at the top. Wipe jam off the rims of the jars. Place the lids on the jars and seal with the screw bands.

6 KNOW YOUR ELEVATION. Processing time for canning depends on your elevation. If you are at 1 to 1,000 feet the processing time will be five minutes. If you are at 1,001 - 6,000 feet the processing time will be 10 minutes. If you are above 6,000 feet the processing time will be 15 minutes.

7 Filled canning jars in a hot water canner.PROCESS: Unless you have a canner you will seal the jars by a water bath method. Fill a large pan (you'll need one with a lid) with water to the half way mark. Put a rack in the bottom of the pan -- a round cookie cooling sheet works perfectly. Heat the water to a boil. Carefully lower the jars into the pan of boiling water. One to two inches of water should cover the jars. If too much water has boiled away add more boiling water to the pan. Leave the jars in boiling water for 5, 10, or 15 minutes, according to step 6 above. Turn off the heat. Remove the lid from the pan. Wait five minutes then carefully remove the jars and put them on a cooling rack.

8 TEST: While the jars are cooling you may hear a "ping" sound. That is an indication that the jars have sealed properly. If you don't hear the sound you can always test the jars after they have cooled. Take a look at the lid. It should be curved down. Press on the center of the lid. It should not move if the jar sealed. Finally, you can test the seal by trying to lift the lid with your fingers. Remove the band first then gently try to lift the lid. If the lids do not come up then you have properly sealed the jars. If you have a jar or two that did not seal repeat Step 7 to re-process or simply store that jar in your refrigerator.

9 Freshly canned jar of peach jam and a taste on a spoon. Yum! ENJOY!

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.

Mock Krispy Treats

Ingredients:

• 3 cup rice cereal
• 1 cup Lundberg's organic brown rice syrup

Directions:

Boil syrup. Stir, remove from heat and add cereal. Form into pyrex dish and let cool before cutting.

Sticky, but a good substitute for Rice Krispy treats.