Sugar Free Gummy Candy (Bears, worms, etc.)

This isn't perfected yet, but I don't want to lose it.  Here's where we're at with the development:


Sugar Free Gummy Candy (Bears, worms, etc.)


1 small package sugar-free flavored gelatin mix
2 packets unflavored gelatin (Knox)
1/3 cup water


Put all of the ingredients in a small sauce pan and allow them to rest for about 5 to 10 minutes.  Then, over medium heat, dissolve the mixture, stirring while heating it.  Carefully pour the gelatin mixture into ice cube trays or candy molds and allow them to set up for about 20 minutes.


Once the candy has set up, put 2 tablespoons Ideal Confectionery into a zippered bag.  Shake each piece of candy in the bag to coat it.  Place the coated candies on a plates and serve.  (They were gone before I got that far!)


I found the Ideal Confectionery made the candies taste a lot better, but also made them rather "melty."  I was hoping for something more like Aplets (Applets) and Cotlets.  It's a work in process and we'll keep trying!

Pancit -- Philippine stir fry with noodles (Allergy Friendly!)

This is a yummy stir-fry dish that I learned how to do many years ago from a lady-friend who grew up in the Philippines.  The original version had wheat noodles, sesame oil and soy sauce.  This version tastes just as yummy as the original, but uses "bihon" corn starch noodles (or rice ones) instead of the wheat ones and a combination of Asian fish sauce, broth and lemon juice for the sauce.  Enjoy!


Pancit -- Philippine stir fry with noodles 


Thinly slice and place in individual bowls


2 large carrots
4 stalks of celery
1/2 medium onion
1/4 cabbage (about 2 cups)
about 8 - 10 mushrooms


Set the vegetables aside for later use.


In a gallon zippered bag or other large container with a lid, combine


2 pounds thinly sliced pork, lamb or chicken
1 teaspoon sea salt
3/4 teaspoon Adobo Seasoning
1/4 cup cornstarch


Set it aside.


In a very large container, submerge the contents of 
1 - 500 gram package of "Bihon corn stick noodles" (avaiable at Asian markets)
in clean water for about 10 minutes.


Meanwhile, heat a wok or large frying pan over high heat with about 


1/3 cup canola oil
1 tablespoon minced garlic


Add the meat that was set aside and cook it until it is no longer pink.  Remove the meat with a slotted spoon to a 9"x13"x2" baking pan and place it into a 400F oven while cooking the rest of the meal.


Add more oil if necessary to the wok.  Add the carrots first and stir them to coat them with oil.  Cover the wok and let them steam for about 3 minutes.  Add the celery and follow the same procedure, following with the onions, then the cabbage and mushrooms together.


Meanwhile, drain the noodles in a strainer.


My wok wasn't big enough to handle the entire dish combined, so at this point I removed 1/2 of the veggies and cooking juices to another dish to use later.  The rest of the instructions will reflect that process.


Add 1/2 of the noodles and 1/2 of the meat to the veggies, stirring well to mix.  


Add and mix well


2 cups broth
1 1/2 tablespoons lemon juice
3 tablespoons fish sauce (available at Asian markets -- read labels to verify no sugar or soy or wheat are added)


Add


3 tablespoons cornstarch dissolved in 1/3 cup water


to the hot food in the wok.  Stir the Pancit until the cornstarch thickens the sauce.  Taste it to see if it needs more salt, etc.  Remove it to a serving dish.


Repeat the process for the remaining ingredients.


Serve to about 8 hungry folks and watch them clean their plates! 

Yummy Non-Dairy, Sugar-free Milkshake

This allergy-friendly recipe has no wheat, sugar, eggs, dairy, soy in it...  just yumminess!


Yummy Non-Dairy, Sugar-free Milkshake


1 cup goat milk or rice milk
1/2 cup frozen berries (I used blueberries)
1 teaspoon vanilla
Pinch salt
2 packets Truvia


In a blender, combine the ingredients until they are smooth.  Enjoy!

Allergy-friendly Cornbread Stuffing Recipe

This is the Cornbread Dressing (Stuffing) Recipe I promised.  I served this same dish at Thanksgiving and our friends who can eat anything raved about my dressing!  It is free of wheat, dairy, eggs, soy and sugar, of course.


Allergy-friendly Cornbread Stuffing Recipe


Make one batch of Corny Cornbread prepared without the corn.  Allow it to cool completely.


Cook covered until translucent in a large skillet over medium-high heat


1 medium onion, chopped
Tops of one bunch of celery, chopped (about 2 cups)
2 tablespoons parsley flakes
1/2 tablespoon minced garlic
1 teaspoon Adobo seasoning
Enough lard to keep the vegetables from sticking (~2 tablespoons)


Cool the vegetables while crumbling the cornbread into a large mixing bowl.  Pour the vegetables along with the juices into the bowl with the cornbread and add and mix well


1 tablespoon Adobo seasoning
2 tablespoons parsley flakes
3 tablespoons ground flax seeds*
1 1/2 tablespoons sea salt
1/2 tablespoon black pepper
2 tablespoons sage
1 tablespoon lemon juice
~1/2 cup chicken broth (or water)


The stuffing should have just enough moisture in it to hold together.  Stuff it into a turkey, bake and enjoy!


I suppose it could be baked in a pan in the oven, but I've not done that before.  If you do, let me know!


*We forgot to add the flax seeds when we made it this last time.  It worked out fine, but I think I prefer the texture with the flax.  Remember, it is the egg substitute, so it adds a bit of cohesion.

Allergy-friendly Meat Loaf Burgers Recipe

This has become a family favorite.  It has the flavor of meatloaf without having to cook it for two hours.  Of course it is free of the allergens wheat, dairy, eggs, soy and sugar.


Allergy-friendly Meat Loaf Burgers Recipe


In a large mixing bowl, combine on low speed with an electric mixer


3 pounds ground beef
2 medium onions, finely chopped (or pureed in a food processor)
3 medium mushrooms, finely chopped
2 teaspoons fresh garlic, minced
2 tablespoons spicy brown mustard
1 teaspoon paprika
1 teaspoon Adobo seasoning
1 tablespoon sea salt
1 tablespoon parsley flakes
1/2 teaspoon thyme flakes
2 tablespoons ground flax seeds + 6 tablespoons warm water
1 cup ground corn tortillas
1/3 cup goat milk
1/3 cup water
1 packet Truvia
1 tablespoon lemon juice


Form the mixture into patties and bake them at 375F for about 15 minutes or until they are done.

Allergy-friendly Blueberry Crumble Muffin Recipe

This is a non-dairy, non-wheat, non-soy, non-sugar, non-egg take on one of my favorite muffin recipes.  They taste like an expensive trendy whole-grain muffin from one of those fancy bakeries.  No one ever even needs to know they're "special!"


Allergy-friendly Blueberry Crumble Muffin Recipe


Pre-heat the oven to 400F and grease a 12-cup muffin pan.  Set the pan aside.


In a mixing bowl combine


2 1/2 cups flour mix
1/2 cup barley flakes
1 packet gelatin (Knox)
1 tablespoon baking powder
1/2 cup fructose
1/2 teaspoon salt


In another bowl combine


1 teaspoon vanilla
1/4 cup applesauce
1 tablespoon oil (olive or canola)
1/2 cup orange juice
1/4 cup goat milk
1/4 cup water


Add the wet ingredients to the dry ingredients and mix them until they are just combined.  Divide the batter evenly between 12 greased muffin cups.


Combine and process in a food processor until it is crumbly


1/3 cup gluten free oats (or barley flakes if gluten is tolerable)
1/3 cup flour mix
1/3 cup fructose
2 tablespoon lard
1/2 teaspoon cinnamon


Divide the topping evenly atop the muffin batter.  Bake the muffins at 400F for about 15 minutes.  Let them rest about 5 minutes in the pan before attempting to remove them with a knife.

Allergy-friendly Snickerdoole Cookies

Hi,


We wanted to bake some cookies for a friend of ours who has similar allergies, except she's also allergic to tree nuts, chocolate and coconut.  Snickerdooles made without wheat, dairy, soy, eggs, sugar, (and of course no chocolate, tree nuts or coconut), are what we came up with.  When we gave them to my friend, she said that under normal circumstances she doesn't even like Snickerdoodles -- but she really likes these!!  I hope you do, too :)


Snickerdoodles


Cream until light


1 cup lard
2/3 cup fructose
1/3 cup Stevia in the Raw, measurable


Add and mix until incorporated


2 tablespoons ground flax + 6 tablespoons warm water
2 teaspoons vanilla


Combine in a large bowl, then add gradually to the fat/sweeteners


3 cups flour mix
1 packet gelatin (Knox)
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt


Scoop by 1/4 cupfuls or ice cream scoop of the same size and roll in a mixture of


3 tablespoons Stevia in the Raw, measurable
2 teaspoons cinnamon


Place the cookies about 2" apart on parchment lined sheets at 375F for about 11 minutes.  Allow the cookies to cool on the sheets for at least 5 minutes to set the dough.  Store, (if you have any leftover!), tightly covered with paper towels between the layers.  Makes about 13 cookies.

Best Turkey Brine and Roast Turkey Recipe

Hi,


I've done this several times since last Thanksgiving (2009), but I never seem to get it posted into my blog.  Here it is now!  Of course, it is allergy-friendly, without dairy, soy, wheat, eggs or sugar.


I think this is without a doubt the best turkey I've ever had.


Best Turkey Brine and Roast Turkey Recipe


In a pot or other container large enough to hold the turkey plus liquid around it, combine 


1 cup sea salt
4 cups very hot water


Stir the water until the salt is dissolved.  Add


1 tablespoon Rosemary leaves
1 tablespoon Parsley flakes
1 tablespoon ground Sage
1 tablespoon thyme leaves


Put the turkey into the pot and cover it with cold water.  Refrigerate or chill in some manner -- I usually put mine outside since it is cold enough this time of year! -- covered for up to 3 days.


The day the turkey will be roasted, remove it from the brine.  Remove the giblets** from the bird and rinse all of it very well.  Place the turkey into a roaster and rub it down with olive oil and one tablespoon lemon juice.  Season it lightly with Adobo seasoning.  Stuff it with Cornbread Dressing ,(just click the link for the recipe), and turn it upside down, so the back is up.  


For a 15 to 18 pound bird, cook it uncovered* 


400F for 30 minutes, then
350F for 2 hours, then
225 for about 1 to 1 1/2 hours, or until it reaches 170F in the meaty part of the leg joint or the leg pulls loose easily


I've noticed that when I brine the bird longer (full 3 days), it seems to cook more quickly.  Watch it the last hour or so!


If a browned breast is desired, turn the turkey over and bake it for a few minutes at 500F.  I really don't recommend this, though, because even just a few minutes turned under heat makes the breast less juicy.


*Another method for cooking a turkey is a roaster oven.  I got one this last year and I'll never go back to the old way again.  Follow the general guidelines above, just do it in the smaller oven with the lid.


**To make giblet gravy click here. 


Merry Christmas!

Allergy-friendly Spinach Tarts and Spinach Dip -- Non-Dairy, egg, soy, wheat and sugar

My youngest one wanted to make spinach puffs.  However, after searching the internet for gluten-free puff pastry recipes, and discovering that it just wouldn't be practical for us, we decided to use pie dough.  Because we can't have butter and xanthan gum, it just seemed more reasonable.


The filling, also, makes a very delicious hot dip.  We put the leftovers from the tarts into a mini-crock and brought it to a party.  It was gone within five minutes! 


Please note, my family and I tolerate goat milk and sheep milk cheese just fine.  I understand that most dairy-sensitive people are the same.  Individual results may vary.  Also, be sure that you are getting goat milk or sheep milk cheese.  Not all cheeses are the same! 


Spinach Filling and Dip Recipe


16 ounces frozen spinach, thawed and drained if necessary
2 - 4 ounce containers crumbled goat cheese (similar to feta cheese, but safe!)
1 tablespoon chopped garlic
1/8 teaspoon nutmeg
1/4 teaspoon black pepper
3/4 teaspoon Adobo seasoning
1 1/2 teaspoons sea salt
2 tablespoons ground flax seeds
1/4 cup grated Romano Cheese (sheeps milk -- not all Romano is sheep milk)


Combine all of the ingredients in a mixing bowl and set them aside if making tarts.  If making dip, put them into a slow cooker on low for about 2 hours or a 8" square baking dish and bake at 350F for about 20 minutes.


Pie Crust for Spinach Tarts


4 cups flour mix
2 teaspoons sea salt
1 1/3 cup lard


~3/4 cup ice water


Cut the lard into the flour and salt until it resembles coarse crumbles.  Sprinkle the ice water onto the flour mixture and mix it with a fork until it just clings together.  Form it into a ball and roll it out on a flour dusted surface.  Cut it into 3" squares.  Put about 1 to 2 teaspoons of spinach mixture onto one side of each square and fold over for a triangle.  Press the sides down to seal.  Bake them at 400F for about 20 to 25 minutes or until they are becoming golden.  Serve warm.

Chicken Salad Sandwich Pizza Thingies -- Revisited

In one of my books, I had a recipe for Chicken Salad Sandwich Pizza Thingies.  Unfortunately, it was a mayonnaise-based recipe, and it had cheese on it.  With our new restrictions, we can't have those things.  Here it is again, without eggs, dairy, soy, (wheat or sugar, either!)


Chicken Salad Sandwich Pizza Thingies, Revisited


8 corn tortillas
Canola oil


Drizzle enough canola oil on two baking sheets to lightly cover the bottom of the pans (about 2 tablespoons.)  Arrange the tortillas over the pans so that they aren't touching.


In a mixing bowl combine


4 - 12 ounce cans of chicken, drained, or about 3 cups of cooked chicken, shredded
3 to 4 tablespoons olive oil (garlic infused is nice)
1 1/2 teaspoons lemon juice
1/2 teaspoon celery seed
1 1/2 teaspoons parsley flakes
1 teaspoon Adobo seasoning


Mix the ingredients well until the chicken is completely broken up and spreadable.  Divide the mixture evenly between the tortillas and spread it out to the edges.


Sprinkle on top of the tortillas


1/4 cup Romano cheese (make sure it is sheep's milk)


Bake at 350F for about 9 to 12 minutes.  They are done when the bottoms are crispy and the cheese is melted.  Serves 8.

Romaine and Orange Salad with Orange Dressing

This was the veggie I served with the Chicken Fried Steak last night.


Romaine and Orange Salad with Orange Dressing


Chop into bite-sized pieces


1/2 head Romaine lettuce
1 orange


Mix together in a small bowl


1/4 cup orange juice (fresh squeezed is best)
1/4 cup garlic infused olive oil or olive oil
1/8 teaspoon basil
1/8 teaspoon celery seeds


Serve the lettuce with the oranges and drizzle with the dressing.


This would be fantastic with roasted pumpkin seeds (a recipe that is in one of my books!)  

Allergy-friendly Chicken Fried Steak with Country Gravy

Hello again!


We had this for dinner last night and it was soooo good!  I honestly think this is the best chicken fried steak I've ever made -- before or after allergies.  Of course, it doesn't have any dairy, egg, wheat or soy in it.  No sugar either!


I didn't write it down, but I think the method is simple enough.


I started with about 


2 pounds of cubed steak, cut into serving sized pieces
Sea SaltAdobo seasoning


I rinsed the steaks and seasoned them with the salt and Adobo.  I put them in a bowl and layered them as I was seasoning them.  Then I let them rest there for about 5 or 10 minutes while I was doing other preparations.  At that time, I sliced


1 medium sized onion

and set it aside.


In a dish with 2" sides (it was a square cake pan), I poured about


3 tablespoons goat milk
1 tablespoon ground flax + 3 tablespoons warm water


I combined those and set them aside.


On a plate, I put about 


2/3 cup flour mix
1/2 teaspoon paprika


and combined them.


One by one, I dipped the steaks in the flour, then the milk mixture, then back into the flour.  I placed them on a plate as I finished each one.  I had to add more flour and paprika while I was working.  When I was done coating the steaks, I put about


1/4 cup lard


into a large frying pan and melted it over medium-high heat.  I fried them a few at a time until they were golden-browned, about 3 minutes per side, adding more lard as needed to keep the depth of the fat at about 1/4" to 1/2".  As each was done, I placed it on a baking sheet.  When I was done browning the steaks, I placed them into a 350F oven while I finished the other preparations -- about 8 to 10 minutes.


I added a little more fat to the pan and put the sliced onions in, continuing to use medium-high heat.  I seasoned them with salt and Adobo and cooked them for about 8 to 10 minutes, until they were just becoming golden.  I removed them from the pan, being careful to keep as much of the cooking juices as I could in the pan, and placed them into a serving dish.  I moved the frying pan off the hot surface so it wouldn't scorch.


At this time, I removed the steaks from the oven and placed them onto a serving dish.  I scraped any of the coating that had stayed on the baking sheet into the frying pan and broke it up with my spatula.  I added about


1/4 cup flour mix


to the frying pan, which I had put back onto the hot cooking surface.  I cooked and stirred the flour until it was bubbly.  Then I poured in about


1/2 cup goat milk
1 cup water


and seasoned it with 


Sea Salt
Adobo seasoning
Black pepper


and cooked and stirred until it was thickened.  Then I put the gravy into a serving dish.


I served the steaks alongside 


Amazing Mashed Turnips

with the onions and gravy gracing all.


Yum!

Allergy-friendly Homemade Shake and Bake Recipe

This recipe contains no wheat, dairy, eggs, soy or sugar.  Tastes great, though!


Allergy-friendly Homemade Shake and Bake Recipe


4cups ground corn tortillas*
2 tablespoons flour mix
1/3 cup canola oil
1 1/2 tablespoons sea salt
1 tablespoon paprika
1/2 tablespoon celery seed
1 teaspoon black pepper
1 teaspoon garlic granules
1 teaspoon dried minced onion
1 teaspoon dried basil leaves
1 teaspoon dried parsley flakes
1/4 teaspoon ground oregano (or 1/2 teaspoon oregano leaves)


In a gallon zipper-seal plastic bag, combine all of the ingredients.  


To Use:
Scoop out the desired amount of coating into a plastic bag.  Rinse your meat (chicken, pork, fish, etc.) and shake off the excess water.  Place a single piece of meat into the bag with the coating in it and shake it until it is well coated.  Place the coated meat onto a foil-lined baking sheet.  Repeat as desired.  Bake the meat at 400F until it is done -- about 10 minutes for fish, 25 minutes for pork chops and about 45 minutes for bone-in chicken.












*Just put a few store-bought corn tortillas into a food processor and grind them until they are crumbs.  Easy!

Big, Soft Ginger Cookies -- Non - dairy, egg, wheat, soy, sugar

These cookies taste wonderful!  My 12 year old says, "they're even kind of easy to make!"  


Allergy-friendly Big Soft Ginger Cookies


3/4 cup lard, room temperature
1/3 cup fructose
1/3 cup Stevia in the Raw, measurable
1 tablespoon ground flax + 3 tablespoons warm water
1/4 cup sorghum syrup (or honey)


2 3/4 cups flour mix
2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda


2 tablespoons fructose


Preheat the oven to 375F.


In a mixing bowl on medium speed with an electric mixer, whip the lard until it is fluffy.  Then add the fructose and stevia and continue to beat it until it is light again.  Add the flax/water mixture and the sorghum syrup and mix until they are combined.


Combine the next six ingredients in a large bowl.  Add them little by little to the fat/sweetener mixture, and mix them on medium/low speed until the flour mixture is completely incorporated.


Put the remaining fructose in a bowl.  Scoop the cookie dough out by 1/4 cupfuls into the fructose, rolling each ball around until it is completely covered.


Place the cookies about 2" apart on parchment lined baking sheets.  Tap the tops lightly, so they will flatten evenly.  Bake them for about 9 minutes at 375F.  They will be just lightly browned, then allow them to cool on the sheets to finish baking.  Store them tightly covered with paper towels between the layers.  Makes 10 cookies.

Amazing mashed turnips! (Instead of mashed potatoes)

My kids and I don't tolerate potatoes well.  While not technically an allergy, we are very sensitive to them if we get too many.  Consequently, I don't make potatoes at all, and we don't eat them very often.  I've made mashed turnips before, but they really still tasted pretty "tur-nippy" -- emphasis on the "nippy" part!  The ones I did yesterday were not that way at all, though.  I didn't measure, but I'll try to give you my best guess-timate at what I did.


Amazing Mashed Turnips (instead of mashed potatoes)


Cut up 3 to 4 large turnips into 1" pieces.  Place them into a pot and cover them with cold water.  Add about 2 packets of Truvia sweetener* to the cooking water with a little salt.  Cover the pot and cook the turnips over high heat until they are tender enough to pierce with a fork.  Drain them.  Put the pieces into a food processor with a chopping blade.  Add about 1 tablespoon of lard, about 3/4 teaspoon Adobo All Purpose Seasoning**, 1 tablespoon goat's milk and salt.  Process the turnips until they are creamy.  Taste them and see if they need more seasonings.  Serve them hot, as you would mashed potatoes.  Serves 4.


*The sweetener is really important, and don't skimp on it.  I added more to mine as they were cooking because when I tasted a piece, they still tasted bitter.  Adding the sweetener to the cooking water takes out the bitter taste.


**I've recently discovered Adobo All Purpose Seasoning.  It is available in several varieties.  It is a nice, sugar-free, yeast-free, msg-free seasoning blend.  It is available in Asian markets, health food stores and Reasor's Grocery stores, (if you live in Oklahoma!)

Sharron's Famous Chewy Jumbo Oatmeal Raisin Cookies, Allergy Friendly!

I shared one of these with a friend of mine last night, and she had no idea that it was a "special" cookie -- other than the fact that I had made it!


Sharron's Famous Chewy Jumbo Oatmeal Raisin Cookies, Allergy Friendly!


Pre-heat the oven to 375F.


In a large bowl combine:


1 1/2 cups + 2 tablespoons flour mix
1/2 cup rolled gluten free oats (or barley if you can have gluten)
1 packet unflavored gelatin (Knox)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt


Set this aside.



In a mixing bowl, with an electric mixer, beat until light:


3/4 cup lard


Carefully add while mixing:


2/3 cup Stevia in the Raw (granular measurable)
1/3 cup fructose


Add and mix until combined:


1 tablespoon flax seed meal + 3 tablespoons warm water
1 tablespoon vanilla


Add the flour mixture little by little until it is entirely incorporated.



Finally, add and mix till just combined:


1 cup raisins or 1/2 cup each of raisins and walnuts


Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets. Tap the tops, so they will flatten out a bit while baking.  Otherwise, they'll look like little mountains when they come out of the oven.  Bake at 375F for about 9 to 13 minutes.  They should be just becoming firm around the edges and still very soft and puffy in the middle.  Remove them from the oven and allow them to finish baking on the hot baking sheet.  Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.

Allergy-friendly Classic Pecan Pie Recipe

Yes, you read that right.  This pie has no eggs, no sugar, no dairy, no soy and no wheat, but it sure does have taste!


Allergy-friendly Classic Pecan Pie Recipe


3 tablespoons ground flax seed meal + 9 tablespoons warm water
1/2 cup Stevia in the Raw (measurable)
1/3 cup fructose
1 cup corn syrup
2 tablespoons melted lard, coconut oil or olive oil
1 teaspoon vanilla
1 1/4 cup pecans


Preheat the oven to 350F.  Combine all of the ingredients in a mixing bowl except the pecans.  Add the pecans and mix them well.  Pour the filling into a 9" unbaked pie crust.  Bake the pie for about 50 minutes.  Cool it completely before serving it.


Note:  When I tested this recipe, I added a packet of gelatin to the filling.  I don't think it needs it, so it is omitted here.

Allergy-friendly Pumpkin Pie Recipe

In time for the holidays!  No sugar, no wheat, no dairy, no soy, no eggs, but lots of flavor :)


Allergy-friendly Pumpkin Pie Recipe


1/2 cup Stevia in the Raw (measurable)
3 tablespoons fructose
1 teaspoon cinnamon
1/4 tesapoon cloves
1/4 teaspoon ginger
1/2 teaspoon salt
1 packet gelatin (Knox)
2 tablespoons ground flax + 6 tablespoons warm water
1 - 15 ounce can pumpkin
1 1/2 cups goat's milk (can mix 3/4 cup milk + 3/4 cup water)


Combine all of the ingredients in a mixing bowl and mix them well.  Pour into an unbaked 9" pie crust.  Bake for 15 minutes at 425F, then bake for 40 to 50 minutes at 350F until a knife inserted off center comes out clean.

Allergy-friendly Pie Crust Recipe

This is a crust for a one-crust pie.  Double the recipe for a two-crust pie.  It is gluten free, wheat free, soy free, egg free, dairy free and sugar free, but not taste free!


Allergy-friendly Pie Crust Recipe


1 1/4 cup flour mix
1/4 teaspoon salt
1 packet gelatin (Knox)
1/2 cup lard
3 tablespoons ice water


Using a fork or pastry blender, work the fat into the dough until it resembles coarse crumbs.  Sprinkle the water over the flour mixture and mix it until it holds together.  You might need a little more or a little less, depending upon the moisture content of your ingredients.  Form the dough into a ball and wrap it with plastic wrap.  Refrigerate the dough for about 30 minutes before rolling out for a single crust pie.  Fill and bake as directed.


If there are left over scraps, roll them out and sprinkle them with sweetener and cinnamon.  Roll them up like mini-cinnamon rolls.  Cut them into 1" pieces and bake them at 425 for about 10 minutes.  Enjoy!

Sugar free Caramel Corn Recipe

This is a modification of the recipe from my old Better Homes and Gardens cookbook. 


Sugar free Caramel Corn Recipe


Soak 1 cup popcorn kernels in 1/2 cup water


In a 5 quart kettle with a lid, heat over high heat


1/4 cup oil (coconut preferred)


All at once, add 1/2 cup fructose and the popcorn / water mixture.  


Immediately cover the pan with the lid and allow the mixture to cook, shaking the pan occasionally.  Once the corn has popped, you will know it is done when it is possible to count three seconds between pops.  Carefully pour the corn into a large container and allow it to cool completely before eating it.  Store any leftovers in a tightly covered container.

Easy Italian Crispy Chicken, Allergy friendly

This is a super easy recipe.  Either boneless chicken tenders or breast pieces can be used.  It works great on turkey breast pieces, and I think it would be yummy on fish or pork, too!  Obviously, it doesn't have wheat, egg, dairy or soy in it...


Easy Italian Crispy Chicken, Allergy friendly


6 boneless, skinless chicken breast pieces
6 tablespoons olive oil
2 teaspoons garlic granules
2 tablespoons Italian seasonings
1 1/2 teaspoons sea salt


Combine the above ingredients in a bowl, mixing them well.


Add, mixing well:


~1 1/2 cups ground corn tortilla crumbs*


Meanwhile, pour about 1/2 cup oil into a medium sized frying pan and heat it over medium high heat until it is hot.  Place the coated chicken pieces into the hot oil, frying them until they are just becoming golden, turning once.  Place the fried chicken onto a baking sheet and bake it at 350F for about 20 minutes or until done.


Alternative instructions:  After seasoning the meat and coating it with the crumbs, simply bake it without frying it.  We often have chicken strips prepared this way.  Frying it makes it much yummier, though!




*To make ground corn tortilla crumbs, just place commercial corn tortillas into a food processor and process them until they are fine crumbs.

Julie's Granola: A versatile recipe for folks with allergies

This is my friend, Julie's, recipe.  It is fantastic and easily adaptable to just about anyone's intolerances.  I've made it many times now, and it tastes like a commercial granola, only better because it is safe.


Julie tells me that any grain can be used that is either rolled or flaked -- like rolled barley or corn flakes.  I've used peanuts (for my son who isn't allergic to them), a combination of pistachios and cashews (major yummy!), and walnuts for the nuts.


Julie's Versatile Granola


2 cups grain (oats - gluten free, barley - NOT gluten free, etc.)
1 cup nuts or seeds (cashews, walnuts, sunflower seeds, etc.)
1/4 cup honey or agave nectar
1/3 cup oil (canola, coconut, etc.)
1/4 to 1/2 teaspoon sea salt (if the nuts aren't salted)
1/2 teaspoon vanilla


Combine the ingredients in a mixing bowl then pour them onto a small baking sheet lined with parchment paper.  Smooth the granola to an even layer and bake it for about 20 minutes at 325F.  Allow it to cool completely before storing it in an airtight container.