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

Soybean butter cups

• 1 cube melted nucoa margarine
• 1 cup soybean butter
• 1 tsp vanilla
• 1 lb powdered sugar

Mix and put in bottom of a pan.

Melt 12 ounce package of vegan chocolate chips (Enjoy Life brand). Pour over soybean butter mixture. Let cool in refrigerator.

Muddy Buddies

Wait! Muddy Buddies have peanut butter!?! What are you doing???! Tia recently passed a soy trial. That means she can have soy! She's not a fan of anything soy so far, except blueberry soy yogurt. So, we are sticking with rice milk for now. I went to the store and bought soynut butter. It's nut free, even though it has "nut" in the name. That makes me way too uncomfortable, so at our house, it's called "soybean butter".

Once we had a nut butter substitute, I made Tia my favorite treats. First was muddy buddies. Mmmmmm. It makes me want to take a road trip! The recipe is the same as printed on the side of the rice chex box, and on their website. Here it is:
Soybean butter:

Oreo cookies

My sister used to make these for us and we loved them! I halved the original recipe and had to substitute the cream cheese frosting, but they turned out great!

Ingredients:
1 chocolate cake mix
2 egg substitutions
3/4 cup shortening
Mix well. Roll into small balls and drop onto ungreased cookie sheet. Bake at 350 for 9 minutes only. Cool on brown paper bag.
I used a simple powdered sugar icing to turn them into Oreos. Yum!

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.

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.