Tasty Food

WELCOME TO THE FOOD CHANNEL!

I wanted to share some of my various recipes with you.

My daughter developed LOTS of food allergies after several surgeries during her teen years, and while trying to cut out gluten, dairy and soy from her diet, I realized I had issues with them too, just not as badly. Some of the recipes that will come to you in the future are the original versions BEFORE our diet changes but many will also be gluten, dairy and soy free.

DON’T LET IT SCARE YOU!

Many of our Friends have said things to the effect of “You poor people. You can’t eat ANYTHING!” And while it’s true that going out to eat is much harder, don’t let it worry you. Some of the BEST food we have ever made has been since our changes!

In place of normal flour, I use Bob’s Red Mill 1 to 1 Gluten Free Flour.

Instead of milk, we use Silk Original Coconut Milk.

We replace butter with canola oil for baking or Earth Balance Soy Free buttery spread

For cream cheese, we replace it with Daiya Cream Cheese Style Spread.

Lots of people create their own special blend of baking flour or mixes. I don’t because I am all about EASY COOKING! And for me, these have worked. If you have dietary issues, feel free to use whatever works for you. If you have no food issues, I AM SO GLAD!!!! But you still might want to give these recipes a try. You can also make them using your “normal” ingredients, (ie: wheat flour, milk, cream cheese and butter) but I think you will have to use ONE LESS TEASPOON OF BAKING POWDER. (Since I had to bump it up for gluten free baking.) Try what works for you, have fun and ENJOY!

And if you do have food issues and allergies, I send you out prayers because it is hard, especially when you first find out. We will talk some in the future about this topic but for now, please just let me give you encouragement. IT WILL BE OKAY! God is with you during this time as well, and He still will Bless you in your Life.

Now, on to the FOOD! ~Billie



CREAM CHEESE or FRUIT YOGURT MOCHI

While my daughter was in Japan, she discovered the Joys of Mochi!  There are many different ways to make Mochi; this one is easy and tasty and can be made gluten/dairy free or not.

INGREDIENTS:

1/2 c. cream cheese OR fruit yogurt

(Daiya style cream cheese works as does Silk and other brands of dairy free yogurt)

1c. milk OR Coconut/Almond/Cashew milk

2c. glutinous rice flour such as Mochiko  (This has NO gluten in it!)

1/2 c. sugar

DIRECTIONS:

Preheat oven to 350 degrees.  Line muffin tins with paper.  Mix all ingredients together and fill muffin cups 2/3 full.  Bake for 17 minutes.  These are soft and squishy like marshmallows while warm but stick to the muffin papers.  If you cool them in the fridge, they should unwrap easier.

ENJOY!!!



PEAR-ITOS

(Or mini- pear pancakes or pear fritters)

When we went to pick fruit at a local orchard, my daughter introduced me to Asian Pears, which are AMAZING!  This recipe is sort of a conglomeration of several other recipes but we decided that they taste like mini- pancake churritos.  Thus the name, Pear-itos, not to confused with “perritos” which is puppies in Spanish.  If we make them with apples, they must be Apple-itas!  (Not “abuelitas,” which would be Spanish little Grannies!)

INGREDIENTS:

2 small pears, diced fine  (We used Asian pears but other pears taste good too.)

1 T. sugar

1 t. baking powder

1 c. Bob’s Red Mill Gluten Free 1 to 1 Flour

3/4 c. Silk Coconut Milk

1 egg

1/4 c. oil

cinnamon to taste

DIRECTIONS:

Mix all ingredients together.  Heat griddle or pan as you would for pancakes.  When hot, spoon out little pancake amounts.  Flip when bottom is toasty brown as for pancakes and cook other side.  When you remove them from the heat, toss them in a bowl with cinnamon and sugar to coat.

Mmmmm!  ENJOY!



BISCUITS

I was very excited to FINALLY find Gluten, Dairy and Soy Free Mayonnaise at Trader Joe’s!  It is perfect for this recipe that I modified from one on Facebook.  These biscuits are sweet enough to almost be scones so if you want, you can decrease the amount of sugar used.

***Corrections have been made to the original recipe I posted.  For those of you who tried it, sorry for the inconvenience.  This will work MUCH BETTER!***

INGREDIENTS:

1/2 c. Trader Joe’s Mayonnaise  (NOT the Organic!)

4 c. Bob’s Red Mill Gluten free 1 to 1 Flour

2 T. baking powder

1 & 1/4- 1 & 1/2 c. Silk Original Coconut Milk

2/3 c. sugar

oil

DIRECTIONS:

Preheat oven to 350 degrees.

Mix all ingredients together.  The mix will be sticky.

Grease your hands and fingers with the oil so the mix will not stick.

Scoop the dough out and shape into balls.

Place dough on baking stone or non-stick baking sheet or pan.

Bake 15-17 minutes.

ENJOY!

This recipe makes about 2 dozen biscuits.  I like to make 1 dozen and put the remaining dozen into a baking pan which I cover with foil and put in the fridge to make fresh the next day.  You may want to let it warm up a bit before putting it into the oven.



ROOT BEER FLOAT ICE CREAM

I wanted to treat a good Friend to a Homemade Ice Cream treat.  She said she Loved the Root Beer Floats her Grandmother made because they were not just Ice Cream PLOPPED down into Root Beer but actual Ice Cream churned with the Root Beer.  So much for the way we make Root Beer Floats by the Plopping Method!  But thank goodness I tried her way because IT IS SOOOOOOOOO GOOD!  Try it!  You’ll see!

INGREDIENTS:

2+ c. Silk Original Almond and Coconut Milk

1/2 c. sugar

1/2 c. A&W Root Beer

Another 1/2 c. A&W Root Beer

DIRECTIONS:

Mix sugar with 2 c. milk to dissolve.

Pour into ice cream mixer with 1/2 c. Root Beer.

(Mix will only be about half of a 2 qt. ice cream maker.)

Mix until starts to get slushy.

Add remaining Root Beer and as much milk as needed to fill the maker.

Continue to churn.

STOP when the ice cream is at the slushy stage!  That way you get the froth from a Root Beer Float as well as the Root Beer part to drink!

ENJOY!!!



FRUIT LEMONADE

This Lemonade is especially refreshing on a hot day!  You can add whatever fruit you like; we especially like using mango or raspberries or blueberries.  So make a pitcher, pour yourself a tall glass, and enjoy your favorite movie, or maybe go poolside and read a book or take on your next picnic!

INGREDIENTS:

1/2 – 3/4 c. lemon juice

3/4 – 1 c. sugar

cold water

fresh or frozen fruit of your choice (mango, various berries, peaches, etc), diced

DIRECTIONS:

Using the amounts of lemon juice and sugar that taste good to you, mix with cold water in a pitcher.

You can either add the fruit to the pitcher or add to each glass you pour.

ENJOY!



PRINCELING AND PRINCESSITA CAKES

For Mardi Gras this year I wanted to try converting a King Cake recipe, but thought I would make it into cupcakes instead- so . . . Princeling Cakes! But if you have little Princesses, you can also call them Princessita Cakes. These are really good without frosting, with frosting, and with frosting AND sprinkles! (Just make sure and get gluten-free sprinkles if it is an issue.)

INGREDIENTS:

¼ c. Daiya Cream Cheese style spread

¾ c. sugar

2 eggs

1/3 c. oil

¼ c. lemon juice

1 T. orange peel

3 t. baking powder

1 ½ c. Bob’s Red Mill Gluten Free 1 to 1 Flour

DIRECTIONS:

Preheat oven to 325 degrees.

Place cupcake/muffin cups in muffin pans.

Cream softened Cream Cheese style spread with sugar.

Add remaining ingredients.

Fill muffin cups about 2/3 full. DO NOT OVERFILL because they will turn into spreading blobs instead of pretty mountains!

Bake about 18 minutes.

Cool. Frost and Sprinkle if desired. ENJOY!

FROSTING:

(Adapted from Better Homes and Gardens)

¼ c. Earth Balance Soy Free buttery spread

3 c. powdered sugar

1 T. + 3 t. Silk Original Coconut Milk, milk of your choice or lemon juice

Mix all ingredients together. You may have to add more liquid depending on what consistency you want. Frost cooled cakes.

(This recipe can also be used to make a Lemon Cake. Pour batter into greased 8×8” or 9×9” pan, and bake at 325 degrees for 18-20 minutes. You can use this frosting recipe, or use less powdered sugar/more liquid to make a glaze.)



PIZZA!!!!!

We LOVE pizza, and that was the hardest thing for me to not have! So here you have my version to get you through! Experiment with sauce and toppings, and ENJOY the results.

INGREDIENTS:

1c. Silk Original Coconut Milk

1/3 c. sugar

1 package Red Star yeast

2 c. Bob’s Red Mill Gluten Free 1 to 1 Flour

1/3 c. oil

3 eggs

1 ¾ c. Bob’s Red Mill Gluten Free 1 to 1 Flour

DIRECTIONS:

Preheat oven to 375 degrees. Use either an ungreased cookie sheet or line cookie sheet with parchment paper.

Stir sugar in milk over LOW HEAT to dissolve. You want it warm, but NOT HOT!

Mix yeast and 2 c. flour in large bowl.

Mix in remaining ingredients. I use a wooden spoon.

Put oil on your hands to keep dough from sticking. Reapply as needed.

Take out a hand full of dough and smoosh into a personal pizza size on your cookie sheet.

Pinch dough around edges to make a lip or ridge to keep sauce in.

I can usually get between 4-6 pizzas on a sheet depending on size and shape.

Bake for 15 minutes.

Remove from oven and put on toppings. Bake another 15 minutes. ENJOY!

TOPPING OPTIONS:

Whatever sauce you like. I just use canned tomato sauce with Italian spices added and salt.

Daiya Cheddar like shreds or whatever real cheese you like

Sausage, ham, chicken, bacon

Mixed veggies- onions, peppers, garlic

Have fun and ENJOY!



STRAWBERRY ICE CREAM

My husband LOVES strawberries so for Valentine’s Day, I made him fresh strawberry ice cream. Mmmmmmmmmmmm!

INGREDIENTS:

1 pound fresh strawberries, diced

½ c. sugar

about 5 c. Silk Original Coconut Milk (regular milk, and almond, cashew or a mix work too)

1t. vanilla (optional)

DIRECTIONS:

Mix sugar with 2 c. Milk to dissolve sugar.

Pour into your hand-crank, electric or alternative* ice cream maker, along with the strawberries and the rest of the milk.

Follow directions for you ice cream maker, and soon you will have FRESH STRAWBERRY ICE CREAM!

ENJOY!!!!!

(This recipe makes 2 quarts of ice cream.)

* There are several unique and new ice cream makers on the market today. I am partial to the Donvier machines, because I keep the core in the freezer so the ice cream freezes quickly and I don’t have to stir so much!



EASY TASTY FUDGE

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Growing up, my Mom would always make us Marshmallow Creme Fudge for Christmas.  Last year I wasn’t able to duplicate it after discovering our food allergies, but now I have, and I AM SOOOOOOOOO HAPPY!!!!!  I hope you like it as much as we do!  Consider it an early Christmas Blessing!  (And thanks to Kraft for their Marshmallow Creme & the Fudge recipe on their packaging that have made so many holiday memories over the years!)

INGREDIENTS:

1 7oz. jar of Kraft Jet-Puffed Marshmallow Creme

2/3 of canned Nature’s Charm coconut milk

3/4 c. Earth Balance Soy Free Buttery Spread

1 10oz. package of Enjoy Life Dairy, Soy and Gluten Free Mini Chocolate Chips  (+1 or 2 more Tablespoons if you want more chocolate!)

3 c. sugar

1 c. pecan pieces (optional, can also use walnuts)

DIRECTIONS:

    1.  Line round or square pan with foil.
    1.  Bring sugar, buttery spread and coconut milk to a boil over medium heat.
    1.  When mix gets to a full rolling boil, cook 4 more minutes while stirring.
    1.  Remove from the heat, and add remaining ingredients.
    1.  Pour into pan and cool.
  1.  ENJOY because we certainly did!


SUGAR COOKIES

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One of my daughter’s all time favorite cookies were Smiley face cookies that we got from the local bakery.  It took me a while but I finally figured out how to make sugar cookies gluten, dairy and soy free.  It especially made me happy because my Mom used to make us frosted Jack-o-Lantern cookies for Halloween with chocolate chips for the faces.  And you can also use colored sugars on top of the frosting, like in this picture.  The Jacko was pink only because we had no orange sprinkles! Ha, ha!

INGREDIENTS:

1 c. earth balance soy free buttery spread (or butter if you want to)

1 c. sugar

2 eggs

2 t. baking powder

3 c. Bob’s Red Mill Gluten Free 1 to 1 flour

2 T. orange peel (optional)

1 t. vanilla (optional)

colored sugars & sprinkles (optional)

Enjoy Life Gluten, Dairy, Soy Free Mini Semi-sweet Chocolate Chips (optional)

DIRECTIONS:

1. Beat together softened buttery spread and sugar.

2. Add eggs, then remaining ingredients.

3. Put in fridge for an hour.

4. Preheat oven to 400 degrees.

5. Roll dough out on floured surface. Cut out cookies using cookie cutters, or a glass dusted with flour for a circle.

6. Transfer cookies to baking stone or cookie sheet.

7. Bake for 4 minutes. I pull mine out while still slightly soft to the touch because I like softer sugar cookies.

8. Remove to cool.

9. Eat plain, or add frosting and decorate. ENJOY!

FROSTING:

Mix all together:

¼ c. earth balance soy free buttery spread

3 – 3 ½ c. powdered sugar

2 – 3 t. coconut milk

1 t. vanilla (optional)



PUMPKIN MUFFINS

dsc08714My Mom used to make tasty muffins, and so that was the FIRST baked good I made after IWG. (Issues with Gluten.) And since it is now OFFICIALLY the season for Pumpkin Spice, I wanted to share with you my recipe. I am especially fond of them when we add chocolate chips! So make yourself a batch of muffins, a hot cup of tea and enjoy the cool nights!

INGREDIENTS:

1/3 c. sugar

1 & ½ c. Bob’s Red Mill 1 to 1 Gluten Free Flour

3 t. baking powder

1 egg

¾ c. Silk coconut Milk

¼ c. oil

cinnamon, nutmeg and/or Pumpkin Spice to taste

¼ – ½ c. Enjoy Life Gluten, Soy and Dairy Free Semi-sweet Mini Chocolate Chips

DIRECTIONS:

Preheat oven to 400 degrees.

Mix all ingredients together.

Fill muffin cups in tins 2/3 full.

Bake for 18 – 20 minutes.

ENJOY!!!!



MEXICAN MOCHA ICE CREAMdsc08625

This is my recipe for Chocolate Ice Cream, just tweaked some. I used to make it with milk, but now use Silk Original Coconut Milk. Some people use a mix of regular milk and cream for theirs, or you can use any non-dairy milk, with or without canned coconut cream. Experiment! Have fun! ENJOY!!!!!

By the way, I like this ice cream SPICY so I like to add MORE chili powder! If you don’t, that’s okay. You can even omit the spices and just have tasty chocolate ice cream!chocolate-ice-cream

INGREDIENTS:

1 & 1/3 c. sugar

½ c. cocoa powder

1 t. cinnamon

1 t. chili powder

5 c. coconut milk

DIRECTIONS:

Stir together all dry ingredients until there are no cocoa clumps.

Add two cups of milk and stir until blended well and sugar is dissolved.

Pour into your hand-crank, electric or alternative* ice cream maker, along with the rest of the milk.

Follow directions for your ice cream maker, and soon you will have a tasty treat!

ENJOY!!!!

(This recipe makes 2 quarts of ice cream.)

* There are several unique and new ice cream makers on the market today. I am partial to the Donvier machines, because I keep the core in the freezer so the ice cream freezes quickly and I don’t have to stir so much!

** If you do not have an ice cream maker, my understanding is that you can pour the mix into a pan, cover with foil or plastic wrap and freeze for 3-6 hours, stirring 2-3 times in between. It’s worth a try if that’s all you’ve got!



MEXICAN CHOCOLATE COOKIES

I grew up eating LOTS of Mexican food because my Dad is Hispanic. I Love tamales, enchiladas, and champurra- Mexican Hot Chocolate. These cookies are derived off of that tasty drink, with an added twist! The Aztecs used to drink their hot chocolate with chili powder! (Before you diss it, you might want to try it!) If you want no spices, make the cookies without. If you like LOTS of HOT, add MORE chili powder! Cooking is an Art – feel free to enjoy and create!

INGREDIENTS:

¾ c. sugar

2 t. baking powder

1 & 3/4c. Bob’s Red Mill 1 to 1 Gluten Free Flour

¼ c. cocoa

1 t. cinnamon

1 t. chili powder

2 eggs

1/3 c. canola oil

½ c. coconut milk

DIRECTIONS:

Preheat oven to 350 degrees.

Mix all dry ingredients together.

Add in wet ingredients.

Drop by spoonful onto baking stone or cookie sheet. Bake for 9-11 minutes.

ENJOY!!!!!

(Recipe makes about 2 dozen cookies.)