The following are just a sample of the tasty recipes found in the Food Allergy Kitchen Cookbook!
11 1/ 2 ounce can juice concentrate, (or, to taste)
2 liter bottle sparkling carbonated water
Combine ingredients in large pitcher. Serve chilled or over ice. Experiment with amount of concentrate needed to achieve desired flavor.
Frozen Strawberry Daquiri - Non Alcoholic
2 cups strawberries, stems and hulls removed
2 3/4 cups water
3 /4 cup sugar
1/2 cup lime juice
In a blender, combine all ingredients and process until smooth. Transfer mixture into the canister of an ice cream maker and process according to manufacturer’s instructions. Top with mock whipped cream and halved strawberry if desired.
Or, if you do not have an ice cream maker omit 1 cUp water and process ingredients in blender until smooth and then transfer into ice cube trays. Remove from ice cube tray and place in blender, add remaining one cup unfrozen water and process until smooth and slushy.
1 pound ground meat- divided into 1 /4 pound portions
1 pound package of baby carrots- divided into 4 portions
4 medium baking potatoes, sliced
1 medium onion, sliced and divided into 4 portions
salt and pepper to taste
4 large sheets of aluminum foil
Divide meat into 4 equal portions, and form into patties. Place in center of aluminum foil sheet, add divided portions of carrots, potatoes, and onion. Season as desired. Fold foil, around contents and place on large cookie tray. Bake at 375 degrees for or hour or until meat is thoroughly cooked and vegetables are tender. This dish can also be prepared over a camp fire or on a grill.
1 cup margarine
6 tablespoons confectioner’s sugar
2 cups unbleached flour
2 teaspoons vanilla
Cream margarine until light and fluffy, add sugar and blend. Stir in flour and vanilla, mixing well. Form into ball, using one teaspoon of batter for each cookie. Place on un-greased cookie sheet and bake at 325 degrees for 10-14 minutes, or until lightly golden. Transfer warm cookies onto a tray lined with waxed paper, and sift with additional powdered sugar. Turn over and repeat to cover all sides.
Hot Fudge Cake
Not a traditional cake. This dessert forms it’s own hot fudge sauce and is best served warm.
3/4 unbleached flour (or equivalent in gluten free flour mix*)
1/4 cup cocoa
2/3 cup granulated sugar
11/2 teaspoons baking powder
Combine above ingredients in un-greased 8-inch pan
3 Tablespoons canola oil
1/2 c dairy alternative
Add canola oil and dairy alternative to the pan, and mix well.
Step Three: (Hot Fudge Sauce)
1 1/4 cups boiling water
1/4 cup cocoa
2/3 cup light brown sugar
1 teaspoon vanilla extract
In a separate container, combine above ingredients and stir until sugar and cocoa are dissolved. Pour hot mixture over pan contents. Do not stir.
Step Four: (Optional)
1/4-cup chocolate chips
Sprinkle chocolate chips over top of ingredients.
Bake at 350 degrees for 30 minutes, or until surface appears dry. Serve warm or cool. For variety, you can add marshmallows or safe groundnuts. This makes a rocky road type brownie.
Dairy Free White Chocolate Cheesecake
16 ounces dairy free cream cheese (i.e. Tofutti Better Than Cream Cheese)
2 eggs, beaten
3/ 4 cup sugar
3/ 4 cup melted mock white chocolate or 1 cup dairy free white chocolate chips, melted
In a medium mixing bowl, beat cream cheese with high speed stand or hand held mixer until smooth and creamy. Melt chocolate chips or white chocolate in microwaveable container- watch closely that water or other liquid is not introduced into the chocolate mixture or it will ruin the recipe), stir warmed chocolate until smooth and evenly melted.- the chocolate will melt quickly, watch closely not to burn or overheat.
Add sugar and eggs to the beaten cream cheese mixture, mix well. Blend in melted chocolate until smooth and creamy. Transfer mixture into prepared graham cracker shell and bake in 350 degree F. preheated oven for 20 minutes or until top appears set. Refrigerate for several hours before serving. Top with fruit topping, if desired.