If your food allergies limit you as much as my children's do then you know that it can be difficult to plan a party around them. For a couple of years we celebrated birthdays without a birthday cake and my children did not like it. That was until I came across a wonderful company that makes box cake and cookie mixes. Actually they also make brownie, pancake and icing mixes too. Not only are they safe but they taste awesome! The name? CHERRYBROOK KITCHEN!
You can find Cherrybrook Kitchen products at many organic/health food stores such as Whole Foods and Kroger has access to their warehouse now. You may need to ask them to order it for you. Even better is being able to order it online and having it shipped to your door; www.cherrybrookkitchen.com.
To the Chocolate cake mix you only need to add water and vegetable oil. The yellow cake mix and chocolate chip cookie mix call for margarine and water. You can substitute the margarine for a non-dairy butter such as Fleishman's Unsalted stick butter. The sugar cookie mix calls for margarine and milk. Again substitute with non-dairy butter and use either soy or rice milk. The fudge brownies call for water, oil and margarine (use non-dairy). For more information visit their website.
Friday
Box Cornbread-- no egg, dairy, peanuts
1 Box of your favorite cornbread
EnerG Egg Replacer with warm water-- for every egg that your box calls for replace it with 1 1/2 Teaspoons Egg Replacer and 2 Tablespoons warm water
Soy Milk (plain)-- replace cow's milk with Soy milk in equal amounts
Bake according to the directions on the Cornbread box. Enjoy!
(I have found that the cooking time is reduced by at least 5 minutes when using EnerG Egg Replacer and Soy milk so keep watch)
EnerG Egg Replacer with warm water-- for every egg that your box calls for replace it with 1 1/2 Teaspoons Egg Replacer and 2 Tablespoons warm water
Soy Milk (plain)-- replace cow's milk with Soy milk in equal amounts
Bake according to the directions on the Cornbread box. Enjoy!
(I have found that the cooking time is reduced by at least 5 minutes when using EnerG Egg Replacer and Soy milk so keep watch)
Thursday
Cake Doughnuts-- no egg, dairy, peanuts
Vegetable oil
3 1/3 Cups all-purpose flour
1 Cup sugar
3/4 Cups Soy milk (plain)
2 Tablespoons shortening
3 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Teaspoon ground cinnamon
3 Teaspoons EnerG Egg Replacer
4 Tablespoons warm water
Heat oil in deep fryer to 375 degrees. Mix EnerG Egg Replacer and warm water in small bowl just until smooth. Add it to 1 1/2 cups flour and the rest of the ingredients. Beat on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally. Stir int the remaining flour.
Turn the dough onto a lightly floured surface and with a floured rolling pin roll out to 3/8 inch thick. Then use a doughnut cutter (or anything resembling that size) to cut out doughnuts.
Carefully put the doughnuts into the oil and fry until golden brown, about 1-1 1/2 minutes on each side. Carefully removed from the oil and allow it to drain on papertowels.
You can serve it plain, shake them in a bag of powdered sugar, or put non-dairy icing on them. Then enjoy!
3 1/3 Cups all-purpose flour
1 Cup sugar
3/4 Cups Soy milk (plain)
2 Tablespoons shortening
3 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Teaspoon ground cinnamon
3 Teaspoons EnerG Egg Replacer
4 Tablespoons warm water
Heat oil in deep fryer to 375 degrees. Mix EnerG Egg Replacer and warm water in small bowl just until smooth. Add it to 1 1/2 cups flour and the rest of the ingredients. Beat on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally. Stir int the remaining flour.
Turn the dough onto a lightly floured surface and with a floured rolling pin roll out to 3/8 inch thick. Then use a doughnut cutter (or anything resembling that size) to cut out doughnuts.
Carefully put the doughnuts into the oil and fry until golden brown, about 1-1 1/2 minutes on each side. Carefully removed from the oil and allow it to drain on papertowels.
You can serve it plain, shake them in a bag of powdered sugar, or put non-dairy icing on them. Then enjoy!
Homemade Biscuits--no egg, dairy, peanut
2 Cups all-purpose flour
3 Teaspoons baking powder
1 Teaspoon salt
1/2 Cup shortening
3/4 Cup Soy milk 9plain)
Heat over to 450 degrees. Mix all dry ingredients. Cut shortening into the dry ingredients until it resembles fine crumbs. Stir in the Soy milk. Stir until dough is slightly sticky.
Turn dough onto lightly floured surface and knead for one minute. Separate dough into even sized balls--6 to 12 depending on the size you want. Put onto ungreased cookie sheet lightly touching sides.
Bake until golden brown, about 10 to 12 minutes.
(If using self-rising flour omit the salt and baking powder)
3 Teaspoons baking powder
1 Teaspoon salt
1/2 Cup shortening
3/4 Cup Soy milk 9plain)
Heat over to 450 degrees. Mix all dry ingredients. Cut shortening into the dry ingredients until it resembles fine crumbs. Stir in the Soy milk. Stir until dough is slightly sticky.
Turn dough onto lightly floured surface and knead for one minute. Separate dough into even sized balls--6 to 12 depending on the size you want. Put onto ungreased cookie sheet lightly touching sides.
Bake until golden brown, about 10 to 12 minutes.
(If using self-rising flour omit the salt and baking powder)
Chicken and Noodles- no egg, dairy, peanut
noodles
3 1/2 Cups all-purpose flour (do not use self-rising)
1 Teaspoon salt
7 1/2 Teaspoons EnerG Egg Replacer
10 Tablespoons warm water
chicken and broth
3 boneless/skinless chicken breasts
4 Cups water (less or more--depends on your desire for soupy or hearty chicken noodles)
2 chicken buillon cubes
2 teaspoons onion powder
4 Teaspoons Fleishman's no salt butter (has no dairy in it)
Put the flour and salt in a large bowl and make a well in the middle. In a separate bowl mix the EnerG Egg Replacer and water just until blended. Slowly add it to the flour/salt mix--into the well. As you add the Egg Replacer begin stirring the flour into the well until all is blended.
If the mix is too dry add one teaspoon of water at a time until it is the consistency of bread dough. Knead it until well mixed, about 3 minutes. Wrap it in a dry towel for 5 minutes. Make sure no air gets to it.
If you have a noodle cutter then cut off about an inch thick of dough and wrap up the rest. Follow the directions of the noodle cutter and after it is cut lay each noodle onto wax paper, not touching, and let dry about 8 hours. Continue the steps of cutting off an inch thick of dough, cutting and setting out to dry until done.
If you do not have a noodle cutter then cut off an inch thick of dough and wrap up the rest. With a rolling pin roll out dough flat to about 1/4 inch thick. Cut the noodles lengthwise into thin width strips. Then cut the strips to the length you want. Lay each noodle onto wax paper and let dry for about 8 hours.
Boil chicken breasts in 4+- cups water until fully cooked. Set aside on a plate to cool. While cooling add the buillon cubes, onion, and butter and cook until cubes are disolved. You may add salt/pepper to taste.
Tear chicken breasts into shredds. Bring broth to a boil and add noodles. After 10 minutes put the shredded chicken on top of the noodles. Stir in about 5 minutes later. Cook until noodles are done, about 15-20 minutes more.
(EnerG Egg Replace can be found at most Kroger stores and health food stores)
(Not every non-dairy butter melts well. Fleishman's no salt works well)
3 1/2 Cups all-purpose flour (do not use self-rising)
1 Teaspoon salt
7 1/2 Teaspoons EnerG Egg Replacer
10 Tablespoons warm water
chicken and broth
3 boneless/skinless chicken breasts
4 Cups water (less or more--depends on your desire for soupy or hearty chicken noodles)
2 chicken buillon cubes
2 teaspoons onion powder
4 Teaspoons Fleishman's no salt butter (has no dairy in it)
Put the flour and salt in a large bowl and make a well in the middle. In a separate bowl mix the EnerG Egg Replacer and water just until blended. Slowly add it to the flour/salt mix--into the well. As you add the Egg Replacer begin stirring the flour into the well until all is blended.
If the mix is too dry add one teaspoon of water at a time until it is the consistency of bread dough. Knead it until well mixed, about 3 minutes. Wrap it in a dry towel for 5 minutes. Make sure no air gets to it.
If you have a noodle cutter then cut off about an inch thick of dough and wrap up the rest. Follow the directions of the noodle cutter and after it is cut lay each noodle onto wax paper, not touching, and let dry about 8 hours. Continue the steps of cutting off an inch thick of dough, cutting and setting out to dry until done.
If you do not have a noodle cutter then cut off an inch thick of dough and wrap up the rest. With a rolling pin roll out dough flat to about 1/4 inch thick. Cut the noodles lengthwise into thin width strips. Then cut the strips to the length you want. Lay each noodle onto wax paper and let dry for about 8 hours.
Boil chicken breasts in 4+- cups water until fully cooked. Set aside on a plate to cool. While cooling add the buillon cubes, onion, and butter and cook until cubes are disolved. You may add salt/pepper to taste.
Tear chicken breasts into shredds. Bring broth to a boil and add noodles. After 10 minutes put the shredded chicken on top of the noodles. Stir in about 5 minutes later. Cook until noodles are done, about 15-20 minutes more.
(EnerG Egg Replace can be found at most Kroger stores and health food stores)
(Not every non-dairy butter melts well. Fleishman's no salt works well)
Pancakes- no dairy, egg, peanut
*Once I tried this recipe I didn't like pancakes any other way*
1 1/2 Teaspoons EnerG Egg Replacer
2 Tablespoons warm water
1 Cup all-purpose flour
3/4 Cup Soy milk (plain or vanilla for extra flavor)
1 Tablespoon sugar
2 Tablespoons melted shortening or vegetable oil
3 Teaspoons baking powder
1/2 Teaspoon salt
Mix together all the ingredients except the EnerG Egg Replacer and water.
In a separate bowl mix the EnerG Egg Replacer and water for one minute. Add to the rest of the ingredients. Beat until smooth.
Spray griddle with cooking spray. Pour a ladle of batter onto hot griddle. Cook the pancakes until sides are golden then flip over and cook until all batter is fluffy and brown.
(EnerG Egg Replacer will begin to break down once it is exposed to the air. That is why it is best to add it last. Make sure you close up the EnerG Egg Replacer bag immediately after taking out what you need.)
(If using self-rising flour omit the baking powder and salt)
1 1/2 Teaspoons EnerG Egg Replacer
2 Tablespoons warm water
1 Cup all-purpose flour
3/4 Cup Soy milk (plain or vanilla for extra flavor)
1 Tablespoon sugar
2 Tablespoons melted shortening or vegetable oil
3 Teaspoons baking powder
1/2 Teaspoon salt
Mix together all the ingredients except the EnerG Egg Replacer and water.
In a separate bowl mix the EnerG Egg Replacer and water for one minute. Add to the rest of the ingredients. Beat until smooth.
Spray griddle with cooking spray. Pour a ladle of batter onto hot griddle. Cook the pancakes until sides are golden then flip over and cook until all batter is fluffy and brown.
(EnerG Egg Replacer will begin to break down once it is exposed to the air. That is why it is best to add it last. Make sure you close up the EnerG Egg Replacer bag immediately after taking out what you need.)
(If using self-rising flour omit the baking powder and salt)
Subscribe to:
Posts (Atom)
