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misc.kids FAQ on Allergies and Asthma (part 3/4)

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Last-Modified: 2000/06/04
Version: 1.5

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--------------------------------------------------
This FAQ is also available on the World Wide Web at
http://www.cs.unc.edu/~kupstas/FAQ.html
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Misc.kids Frequently Asked Questions -- Allergies and Asthma
Recipes
Revision 1.5


This FAQ is intended to answer frequently asked questions on allergies and
asthma in the misc.kids newsgroup. Though the comments are geared towards
parents of children, there is plenty of information for adults as well.

The information in this FAQ is the collected "net wisdom" of a number
of folk. It is not intended to replace medical advice.  None of the
contributors are medical professionals. Most of us either have
allergies/asthma or have relatives/children with asthma/allergies, so
this collection represents the experiences and prejudices of individuals.
This is not a substitute for consulting your physician.

To contribute to this collection, please send e-mail to the address
given below, and ask me to add your comments to the FAQ file on
Allergies and Asthma.  Please try to be as concise as possible, as
these FAQ files tend to be quite long as it is.  And, unless
otherwise requested, your name and e-mail address will remain in the
file, so that interested readers may follow-up directly for more
information/discussion.

This FAQ is posted regularly to news.answers and misc.kids.info.

For a list of other misc.kids FAQ topics, look for the FAQ File Index
posted to misc.kids.info or tune in to misc.kids.

Collection maintained by: Eileen Kupstas Soo
(kupstas@cs.unc.edu)
This page last modified: June 4, 1997

Copyright 1997, Eileen Kupstas Soo.  Use and copying of this information are
permitted as long as (1) no fees or compensation are charged for
use, copies or access to this information, and (2) this copyright
notice is included intact.


-------------------------------------------------------------
FAQ Overview:

 General Information Part 1/2
 General Information Part 2/2
 Allergy and Asthma Resources and Reviews
 Allergy Recipes -- this file

-------------------------------------------------------------
New material is marked by the NEW symbol.


Recipe Index:

Wheat/Gluten Free

Bread, Muffins, and Pancakes

Baking Powder Biscuits #2 
Bette Hagman's Gluten Free Bread 
Blueberry Muffins
Breakfast Oatmeal Bars -- not gluten free, but is wheat free 
Chick Pea Flour Pancakes ("Crepes") 
Cornbread 
Pumpkin Bread
Rice Flour Pancakes 1 
NEW  Rice Flour Pancakes 2 
NEW  Rice/Potato Donuts 
NEW Terrific Belgian Waffles 

Cakes, Cookies, and Other Desserts

Chestnut Torte 
Chocolate Peanut Butter Cookies  -- not gluten free, but is wheat free 
Chocolate Torte -- 
Suggestions from other sources
Glazed Fruit Pie
Golden Cake 
Hot Fudge Cake 
Melt-in-your-Mouth Shortbread
Passover Brownies
Peanut Butter Cookies 1 
-- not gluten free, but is wheat free 
Peanut Butter Cookies 2 
Pie Crusts -- wheat free
Pumpkin Cookies 1 
Pumpkin Cookies 2
Rice or Potato Flour Sponge Cake
Toll House Cookies


Milk/Egg Free
Milk Substitutes

 Coconut Milk
 Nut Milk
 Rice Milk
 Ricotta Cheese Substitute

Cakes, Cookies, and Other Desserts

Banana "Cream" Pie
Chocolate Pie
Egg-Free Linzer Torte Bars
"Five minute" Chocolate Cake
Frozen Fruit Tofulatu
MFK Fisher's War Cake
MFK Fisher's Tomato Soup Cake
Lemon Pie
Pumpkin Pie
Raisin Snack Cake

See also: 

Passover Brownies
Peanut Butter Cookies
Pumpkin Cookies 1 
Terrific Belgian Waffles

Measurement Conversion Information for non-US folk


-------------------------------------------------------------
 Baking Powder Biscuits #2

[adapted from 
The Allergy Cookbook and Food Buying Guide 
by Pamela Nonken and S. Roger Hirsch, M.D.]


5/8 cup potato-starch flour
2 teaspoons baking powder (corn free, if required)
1/4 teaspoon salt
3 tablespoons butter*
1/4 cup milk


*Butter is best, since most of the taste comes from it, but you can 
substitute margarine if necessary.

In a medium mixing bowl, sift together potato-starch flour, baking
powder, and salt.  Cut in butter until all butter is evenly combined
with flour. Stir in milk to make a soft dough [start a little under
the required amount, then add as needed --ek]. Ro und up on lightly
floured (with potato-starch flour) board. Knead lightly. Roll out
about 1/2 inch thick. Cut and place on ungreased baking sheet.

Bake in 500 (F) [yes, five hundred] oven for 8 to 10 minutes, until
golden brown. I like these better at the lighter stage of brown than
darker brown. Serve hot, but these will keep for a day or so.

About 8 biscuits.



-------------------------------------------------------------
 Wheat/Gluten Free 

Bette Hagman's Gluten Free Bread

From: Kate Gregory

Everyone who is allergic to wheat or gluten should own a copy of

The Gluten-Free Gourmet: Living Well without Wheat 
My copy was $18 Canadian.
This book has over 200 wheat free recipes for bread, cookies,
pizza, chicken pot pie, you name it. It is also full of advice
about adapting existing recipes and where to get substitutes.

The bread recipe in this book is great but the dough is too
sticky to be kneaded by hand. So my husband adapted her recipe
to work in a breadmaker. We have made this in our Pansonic many
times; it tastes like bread, it is nice and soft. It toasts
beautifully but unlike many rice breads is edible untoasted.


2 cups GF flour (see below)
3 tbsp sugar
2 tsp xanthan gum (see below)
1 cup milk, warmed for 1 min in microwave (use lactose treated if you
need to)
1 tsp salt
1.5 tsp yeast
2 tbsp oil (or use butter, just barely melted in the microwave)
2 eggs
1 tsp vinegar


Put these ingredients into your breadmaker in whatever order
it requires them and bake like any other white loaf.

The GF flour is a flour substitute Hagman recommends. You make it like
this:

2 parts white rice flour
2/3 part potato starch flour (NOT potato flour)
1/3 part tapioca flour


I make up 3 cups of this into a canister, 2 cups goes
for the bread and the other cup stays in the canister for
next time.
As for the xanthan gum, she talks about this more in the book
but it's a way to get the stretchiness that gluten provides.
She gives several mail order sources for it in the States;
here in Canada my inlaws simply asked their local health
food store to get them some and eventually it arrived.

My MIL has been gluten-intolerant for years and has been buying
rice bread, corn pasta and the like all that time; now that she
has this book she says she feels like a real person again. So
many foods she thought she'd never eat again are opened up to her.
She writes in the margin when she tries a recipe and every annotation
says "good" or "very good"; she has yet to be disappointed. She's
also gained weight which her doctor is very pleased about. I can't
recommned the book highly enough.



-------------------------------------------------------------
 Blueberry Muffins

[adapted from 
Going Against the Grain]by Phyllis Potts
contributed by: Tammy Schmidt 


2/3 c banana
1 egg
1 cup milk or water
1/3 c oil or shortening
1 tsp soda
3 tsp baking powder
2/3 c rice flour
2/3 c bean flour
2 tsp xanthan gum
2/3 c potato flour or mashed potato
1 c blueberries

Mix the first 4 ingredients, sift dry ingredients and add to the flour
mixture.  Add blueberries and mix.  Fill prepared muffin tins 3/4 full.
Bake at 300F for 40 min.  Makes one dozen.




-------------------------------------------------------------
 Oatmeal Breakfast Bars



2 cups rolled oats, uncooked
1 - 1/2 cups oat flour* 
1 cup (packed) currants, raisins, chopped prunes, or other dried fruit**
1 cup apple juice, or variations below
1/4 cup white or brown sugar (can be omitted, see variations below)
1/2 tsp. cinnamon, more or less to taste
1/2 tsp. salt
1/2 cup vegetable oil
1/4 cup sesame seeds or small nut pieces


Preheat oven to 375 (F). Grease a 9 inch by 13 inch pan, or two 8
inch by 8 inch pans.  Combine all ingredients in bowl and mix well.
It should be moist enough to form a ball, without extra liquid.  Put
mixture in prepared pan(s) and spread evenly.  Bake for 30 minutes.
Remove from oven and cut into squares while still hot.  Wait until
the bars cool before trying to remove them from the pan.

Variations:

Replace apple juice with 1) orange juice 2) a mixture of 1/4 cup
molasses and 3/4 cup water 3) 1/4 cup molasses, 2 tablespoons dark
rum or flavoring, enough water to make one cup.  If you want to up
the molasses a bit, you can omit the sugar in the recipe.

*You can make oat flour by putting rolled oats into a blender or
food processor and pulverizing them.

**if the fruit is hard, soak it with a bit of water before adding to
the mixture. The fruit doesn't soften much in baking. With variation
3, you can use a bit of rum or other flavoring in the soaking
water.



-------------------------------------------------------------
 Chick Pea Flour Pancakes ("Crepes")

[adapted from _Madhur Jaffrey's Vegetarian World of the East_ by Madhur Jaffrey
Alfred A. Knopf 1981, ISBN 0-394-40271-5 or ISBN 0-394-74867-0]

 This will produce a thinner "eggy" textured pancake much like a
crepe. I prefer a savory treatment, with scallions or other
flavoring, but sweet is okay, too. Chutneys and relishes can be used
to fill these, or a dipping sauce can be made.

Use a nonstick skillet approximately 8 inches in diameter. Bigger or
smaller is ok, but yo u will have to adjust the amount of batter you
use to correspond. I prefer a 4 inch pancake for snacking.

In making these, you need to move deliberately and quickly. The first
few you make may be a little weird, until you get the hang of it.

1 cup chickpea flour (garbonzo bean flour), firmly packed
1/2 teaspoon salt
1/2 teaspoon turmeric (optional)
1/8 to 1/4 teaspoon cayenne pepper (optional)
about 1/4 cup vegetable oil


Sift the chickpea flour into a bowl. Slowly add 1 cup of water , two
tablespoons or so at a time. Stir well after each addition of water,
breaking up the lumps of flour. Once this is smooth, add ano ther 1/2
cup of water to the mixture, and all of the spices. Stir to mix.

Measure out the oil and place in a small cup near where you will be
cooking; place a pastry brush, a teaspoon , and a 1/2 cup* measuring
cup there, too. (*The size of the cup depends upon the size of the
pancake you will be making. Experiment to find out what produces the
size you want.) Have a plate for the finished pancakes ready. Each
pancake takes between 5 and 8 minutes to cook. If you have two
suitable skillets that will make the process much faster.

Brush the skillet with approximately 1 teaspoon of oil. Let the
skillet heat on a medium l ow setting until it is hot. Stir the
batter and remove approx. 1/2 cup (or whatever your desired measure
turns out to be). Pour this into the skillet. Turn and tilt the
skillet to spread the batter to the very edges of the pan* (*If you
are making a smaller pancake, you can let it move as far as needed to
get a thin cake.) Keep doing this until the batter is evenly
distributed and has set. Dribble approximately 1 teaspoon of oil
around t he edges of the pancake and another teaspoon on top. (Use
less if you are making a smaller pancake.) Cover
 the skillet and let cook for 5 to 8 minutes; it should be slightly
crisp at the edges and bottom.  Carefully ease a plastic spatula
under the pancake, lift it and place on a plate.

These are best eaten immediately, but you can cover the plate of
pancakes with an inverted plate and do the remaining pancakes in
order to serve them all at once.

Serve with any chutney, dipping sauce, or condiment that strikes you.

Variation: While pancake is cooking place a small amount of chopped green onion on
top.



-------------------------------------------------------------
 Cornbread

contributed by Meg Fortino 


 2 tablespoons bacon grease
 2 eggs
 1 1/2 cups buttermilk
 2 cups self-rising cornmeal (this is corn meal with the
	proper proportions of baking soda, baking powder, and salt
	already added; you can use regular cornmeal and add the
	required other ingredients)


Turn the oven to 425 (F).  Put the bacon grease in a 10" iron
skillet.  Put the skillet into the oven.  Meanwhile, combine the eggs
and buttermilk.  Put the cornmeal into a large bowl. When the bacon
grease is melted, pour the grease into the eggs and buttermilk while
mixing. Stir the egg/buttermilk/grease mixture into the cornmeal.
Pour the cornmeal into the hot skillet and spread it quickly.  

Put the skillet into the oven and bake 25 minutes.  Immediately
remove from the oven and upturn it onto a serving plate.

(If you leave it in the skillet, the good crust gets soggy.  I
guess if you like gentler cornbread, you can leave it in the
skillet.  But if you want gentler cornbread, you'll have to put flour
in the mix.  This is hale-and-hearty cornbread.)
 
Serve with turnip greens with lots of pot likker and cold buttermilk.




-------------------------------------------------------------

 Golden Cake 

contributed by JoAnne McCleeary 

I use only Bob's Red Mill Stone Ground White
Rice Flour, from Natural Food, Inc. Milwaukie, Oregon 97222.  It is the only
one that I have been able to get decent results in adapting wheat recipes to
rice.


1 cup white rice flour 
3/4 cup sugar 
3 tsp Rumford baking powder 
1 egg 
1/4 cup of softened butter, margarine OK but the butter overcomes the flavor
of the rice better than margarine. 
1/2 cup of milk 
1-2 tsp of vanilla extract 
1 tsp of real cider vinegar (be sure you don't use distilled vinegar because
it may be from a grain that you don't want) 

Sift dry ingredients together.  Drop in butter, 1/4 cup of milk, vanilla.
 Beat for 2 minutes.  Add the rest of the milk and eggs.  Beat 2 minutes
more.  Turn into a greased 9 or 10 inch round layer cake pan.  Bake for about
30 minutes in a 350 degree oven.  Cool and turn out on a plate and frost.

Makes 1 layer.  Stays very moist.  Will taste wonderful if you haven't had
cake in a long time.  My family can't tell this one is made from rice.




-------------------------------------------------------------

 Hot Fudge Cake 

contributed by JoAnne McCleeary 
 (adapted from Taste of Home Magazine)

I use only Bob's Red Mill Stone Ground White
Rice Flour, from Natural Food, Inc. Milwaukie, Oregon 97222.  It is the only
one that I have been able to get decent results in adapting wheat recipes to
rice.


1 cup rice flour 
3/4 cup white sugar 
5 Tbsp baking cocoa, divided in half 
4 tsp Rumford baking powder 
1/4 tsp salt, Don't try this without the salt 
1/2 cup milk 
2 Tbsp vegetable oil 
1-2 tsp vanilla extract 
1 cup packed brown sugar 
1-3/4 cup hot water 
Whipped Cream or ice cream, optional, but wonderful 

In a medium bowl, combine flour, white sugar, 1/2 of the cocoa powder, and
the salt.  Stir in the milk, oil and vanilla until smooth.  Spread in an
ungreased 9-inch square baking pan.  Combine brown sugar and the other half
of the cocoa and sprinkle this over the top of the batter in the cake pan.
 Pour hot water over all and DO NOT stir.  Bake at 350 degrees for 35 to 40
minutes.  Serve warm.  Top with whipped cream or ice cream if desired.

Yield: 9 servings.

This one is impossible to tell that it's made from rice.  I have served it to
company with great results.




-------------------------------------------------------------
 Pumpkin Bread

[adapted from 
Going Against the Grain]by Phyllis Potts
contributed by: Tammy Schmidt 


1.5 c bean flour
1.5 c rice flour
1.5 tsp salt
1 tsp ground cinnamon
1 tsp nutmeg
2 tsp baking soda
3 tsp xanthan gum
2 c pureed cooked or canned pumpkin
1 c honey
1 c corn oil (or other vegetable oil)
1/2 c water
4 eggs

Grease and flour 2 loaf pans.
Stir together flour, sugar, baking soda, salt and spices.
Stir together pumpkin, corn oil and water, add eggs one at a time.
Make a well in center of flour mixture, add pumpkin mixture and stir.
Pour into prepared pans and bake for 1 hour at 325F




-------------------------------------------------------------
 Rice Flour Pancakes 1

from Eileen Kupstas Soo (kupstas@cs.unc.edu)

[Adapted from _The Joy of Cooking_, c. 1967]

Mix then sift:

2 cups rice flour 
4 1/2 tsp. double acting baking powder
2 tsp. maple sugar or other sweetener
2 tsp. salt

Beat the mixture while adding:
 
2 cups milk or milk substitute 

Add and barely blend:

1 beaten egg or egg substitute (though be careful -- a good binder is needed) 
1 tbls. melted butter or margerine


Proceed as for standard pancakes. You may need to be generous when
greasing the pan.



-------------------------------------------------------------
NEW 
 Rice Flour Pancakes 2

contributed by JoAnn McCleeary 


1 cup of rice flour
1 tsp of Rumford Baking Powder
1 whole egg
1 Tbls oil
1/2 cup milk
1 Tbls vinegar

Heat electric griddle to about 400 degrees (hot).  Mix batter well.  Bake on
one side til bubbly and then flip.  These are very moist and stay fresh in
the refrigerator for a week or so.  They make great sandwiches, pizza crusts,
or breakfasts.


-------------------------------------------------------------

NEW 
 Rice/Potato Donuts

contributed by JoAnn McCleeary 


1 c. cold mashed potatoes
3 c. rice flour (white, regular grind which is finer than the brown rice
flour found in health food stores)
1/2 c. cornstarch or soy milk powder (not soy bean powder)
1 c. sugar
5 1/2 tsp. Rumford Baking Powder
1/2 tsp. nutmeg
1 1/2 c. milk (or milk substitute)
3 eggs

Beat all this together or mix will by hand.  This should be slightly stiffer
than cake batter.  Let it sit for 15-30 minutes.  Fry 1/4 cup or smaller
spoonfuls of batter in hot oil, a few at a time until they are good and
brown.  Check one for doneness by breaking open the first donut to see if it
is completely done.  Rice flour products are very yucky flavored when they
are not completely done, but get too dry if overdone.  Drain well and roll in
powdered sugar or cinnamon sugar or dip in vanilla or chocolate powdered
sugar glaze.  This make a large batch, but they freeze very well and make a
ready snack for someone hungry for a really good donut.


-------------------------------------------------------------

NEW 
 Terrific Belgian Waffles

[adapted from 
Mother Earth Cookery 
by Margaret Ritchie ("Just Margaret") (skyhawk@sk.sympatico.ca)] 


1 cup crabapple juice (or substitute) 
1 cup leftover vegetable broth 
1 cup cooked beans (or sweet potato; see variations)
1/2 cup glutinous rice flour
1/2 cup white rice flour
 1/2 cup potato starch
 2 Tbl. baking powder
 dash of sea salt (or small amount of regular salt)
 optional: nuts, such as pecans

Place all ingredients in blender, including the nuts if desired. Heat
waffle maker and place batter on hot waffle maker (you can use an ice
cream scoop as a measure).  The batter will overflow if there is too
much, but the waffle will be too dry if you have too little. Do a
test run to see how much you will need. Cook the first waffle about 5
minutes; the others should be checked by about 4 minutes. Makes about
8 waffles.

Serve with fresh fruit or dried fruit puree; the author recommends a combination
of pumpkin seed butter and rice syrup. The leftovers freeze well and make
excellent sandwiches. 

Variations: Use part buckwheat flour; use chickpeas and part chickpea
flour; use sweet potato in place of beans.



-------------------------------------------------------------
 Chestnut Torte

from Eileen Kupstas Soo (kupstas@cs.unc.edu)

[From _The I Hate to Cook Almanac_,  Peg Bracken c. 197?]

Torte:

3/4 cup butter 
1 cup sugar
4 eggs, whites and yolks separated
1 tbls. rum
2 cups chestnuts (shelled, cooked until tender, then ground fine)
1/4 cup grated almonds, plus 1 tablespoon for preparing pan
1 cup whipping cream


Frosting:

1/2 lb. bitter chocolate
1/2 cup butter
more almonds for decoration


Preheat oven to 350 (F); prepare two 9 inch cake pans by greasing 
well and sprinkle the tablespoon of ground almonds on this.

Cream butter then gradually add sugar. Beat then add egg yolks. Add
rum.  Beat egg whites until stiff. Add chestnuts and almonds to
butter mixture, beat thoroughly, then fold in egg whites. Pour into
two cake pans.  Bake 45 minutes at 350(F), then cool.

Whip the whipping cream with a tablespoon or two of sugar (this
shouldn't be very sweet. Spread this on bottom layer of cake and
place second layer on top.

Melt chocolate and butter together in a double boiler. Beat until
thick enough to spread. Cover cake with this and decorate with
almonds.



-------------------------------------------------------------
 Chocolate Peanut Butter Cookies

[adapted from 
The Allergy Cookbook and Food Buying Guide 
by Pamela Nonken and S. Roger Hirsch, M.D.]

These cookies rated highly with both my husband and my 5 year old niece (who enjoyed
 making them under supervision)


2 ounces unsweetened baking chocolate
1/2 cup crunchy natural peanut butter*
2/3 cup sugar, or less to taste
2 tablespoons vegetable oil (safflower oil is listed in original recipe)
1 cup rolled oats, uncooked
3/4 cup raisins
1/2 cup non-roasted nuts, chopped **

*you can use commercial peanut butter if allergies permit
**you can use another 1/2 cup raisins instead of the nuts


Melt chocolate and peanut butter together with oil, stirring
occasionally. This can be done on the stove over low heat or in the
microwave. When well blended, stir in the remaining ingredients.
Drop by rounded teaspoonfuls onto waxed paper. You may need to use
your hand to shape them if the cookies refuse to stick together;
this won't matter in the final product. Chill until firm. These
should be stored in the refrigerator.

About 2 dozen cookies.



-------------------------------------------------------------
 Chocolate Torte -- Suggestions from other sources


1:
This is a pointer to a great chocolate torte. It contains only
chocolate, butter, and eggs. It is technically a very easy 
torte to make, it is just "fastidious" (as my husband says).
The directions are simple; you just need to follow them 
precisely. The torte is very rich and keeps well. Serve with 
very lightly sweetened whipped cream, or with rasberry puree,
or with nothing at all.

Chocolate Oblivion Truffle Torte, from _The Cake Bible_ by
Rose Levy Beranbaum (William Morrow and Company, New York. 
c. 1988. ISBN 0-688-04402-6) This is probably in your local library.

2:
_Maida Heatter's Book of Great Chocolate Desserts_ (by Maida Heatter, 
pub. Alfred A. Knopf, NY 1992. ISBN 0-394-50391-0)
has three recipes with no flour. They do contain eggs, nuts, and chocolate.
They are Torte Souffle au Chocolat, Torta di Cioccolata, and Sept. 7 Cake. 



-------------------------------------------------------------
 Glazed Fruit Pie

[from 
Allergic People Eat Desserts Too!] by Eleanor Bentley Milinusic
contributed by: Tammy Schmidt 

Pastry:  use one that is suitable for your diet.  There are several 
listed in the book.

Filling

- 3 cups of sliced fruit

Glaze:

2 cups fruit
3/4 c water
1/3 c honey
3 T arrowroot

Make a chosen pastry.
Glaze:
Crush 2 cups of fruit and place in a pan with water and honey.  Bring to 
a boil for 2 minutes.  Pass through a food strainer.  Press down well.  
(I used a food grinder with good results).  Add arrowroot mixed with 1/8 
cup of water to the strained mixture.  Cook over low heat until thickened 
(this thickens quickly).

Arrange sliced fruit in pastry.  Pour glaze over sliced 
fruit and chill.  May be garnished with frozen drops of soy or nut 
whipped topping.

I found that there was a lot of glaze left over from this recipe and it 
makes wonderful jam for my daughter who cannot eat sugar.  I made 
strawberry/banana pie with strawberry glaze. It will work for just 
about any fruit.  You could make a 
the pies with one type of berry in the pie and a different berry for the 
glaze.

There is also a terrific brownie recipe in the book.




-------------------------------------------------------------
 Melt-in-your-Mouth Shortbread

[adapted from 
The Food Allergy Cookbook]


1/2 cup cornstarch
1/2 cup icing [confectioner's] sugar
1 cup rice flour
3/4 cup butter

Sift cornstarch, sugar and rice flour together. Add butter.
Mix with hands until soft dough forms. Refrigerate one hour.
Shape dough into 1" balls. Place about 1-1/4 inches apart on
greased cookie sheet; flatten with lightly floured fork. Bake at
300 (F) [150 (C)] for 20-25 minutes or until edges are lightly
browned.

Variations:
Form balls as above. Roll in finely crushed corn flakes or
crushed nuts. Press top of ball with thumb. Add a dab of jelly.

Mix in 2 tbls. finely chopped peel and/or 2 tbls. finely
chopped nuts. Flatten with lightly floured fork.



-------------------------------------------------------------
 Passover Brownies

From _Jewish Cooking in America_ by Joan Nathan 
Alfred A. Knopf, 1994 [ISBN 0-394-58405-8]


3/4 sticks ( = 3/4 cup) unsalted butter or margerine
3/4 cup sugar
5 eggs, separated
6 oz. bittersweet chocolate
6 oz. finely ground almonds or almond flour
pinch of salt


1) Cream butter and sugar, then mix in egg yolks 
2) Melt chocolate over double boiler; cool and add to butter
mixture. Add almonds.

3) Beat egg whtes until stiff but not dry. Fold
into batter.

Pour into a 9 inch by 9 inch square baking pan.
Bake in preheated 350 (F) oven for 45 minutes.
Cool and cut.




-------------------------------------------------------------
 Peanut Butter Cookies 1

Adapted from  _Of These Ye May Freely Eat_ by JoAnn Rachor 


1/4 cup honey
2/3 cup peanut butter
1 3/4 cup oat flour*
1/4 cup water
1/4 teaspoon salt


Stir the honey and peanut butter together, then add water and salt.
Add oat flour and stir well. Shape into small balls about one inch in
diameter. Place on a greased cookie sheet and flatten to about 1/4
inch with a fork, making criss-cross patterns on the cookie. Bake
at 350 (F) for about 20 minutes, or until golden
brown.

*You can make oat flour by putting rolled oats into a blender or
food processor and pulverizing them.



-------------------------------------------------------------

 Peanut Butter Cookies 2

Contributed by JoAnn McCleeary 

This is the greatest peanut butter cookie recipe that I got from a daycare
that needed to use up some government peanut butter.  Even my non-gluten-free
friends rave!

1 cup peanut butter, smooth or crunchy
1 cup sugar
1 egg


Mix well.  Place on ungreased cookie sheet as for cookies, flattening
slightly.  Place sheet in a 350 degree preheated oven for about 10 minutes.
Makes about 1 dozen or so.



-------------------------------------------------------------
 Pie Crusts -- wheat free

This is a collection of various recipes from various sources

Meringue Shell

3 egg whites, at room temperature
1/8 tsp salt
1/4 tsp. cream of tartar
1/2 cup confectioners' sugar
/4 cup finely chopped nuts (optional)


Preheat oven to 275 (F). Grease 9 inch pie plate well; make sure you
cover the bottom and sides.  Beat egg whites with cream of tartar and
salt until just frothy.  Continue to beat while adding the sugar a
bit at a time. COntinue beating until the egg whites turn stiff and
glossy.  Stir in nuts quickly, with minimum stirring, and pour
meringue into pie shell. Smooth to form a proper pie shell.  Bake for
one to 1 - 1/2 hours, or until light brown and crisp throughout. Cool
to room temperature, then fill.

This is best made and filled just prior to eating.


Nut Crust

1 - 1/2 cups finely chopped nuts
2 tablespoons granulated sugar
2 tablespoons butter or margerine, at room temperature

 Preheat the over to 400 (F). Place all ingredients in a mixing
bowl and mix well. Press the mixture in a 9 inch pie plate or baking
pan; you shoudl have enough to cover the bottom and some of the sides of the 
pan. Place crust in oven and bake about 5 minutes, or until the crust
is slightly browned. Cool then fill.


Crumb Crust


 1- 1/2 cups crumbs (wheatfree cookies make good crumbs)
 6 tablespoons butter or margerine, at room temperature


Mix the crumbs and butter or margerine in a small bowl. Make
sure the crumbs are evenly coated. Press the mixture into  
a pie plate, making the crust as even as possible. Bake 
five minutes or until slightly borwned. Or, chill until firm
instead of baking. 




-------------------------------------------------------------
 Pumpkin Cookies

from Eileen Kupstas Soo (kupstas@cs.unc.edu)

[adapted from 
The Food Allergy Cookbook]


1 cup sugar
1/2 cup shortening
1 cup pumpkin
1 tsp. vanilla
1/2 tsp. salt (more or less)
1 cup rice flour
3/4 cup potato flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 cup raisins
1/2 cup nuts (optional)


Cream sugar and shortening; add pumpkin, vanilla, and salt.
Sift flours, soda, baking powder and cinnamon. Add to
creamed mixture. Fold in raisins and nuts. Drop by teaspoonfuls
on greased cookie sheet. Bake at 350 (F) [180 (C)] until done,
about 10 minutes.



-------------------------------------------------------------
 Pumpkin Cookies 2

From 
The Allergy Gourmet by Carol Rudoff


1/2 cup margerine, softened (can use less)
1/4 cup sugar  (can use less)
1/4 cup brown sugar
Substitute for 1 egg (I used E-ner-G egg replacer)
1/2 cup cooked pumpkin
1 tsp. vanilla
1 cup barley flour (I used 1/2 oat + 1/2 rye flours, but others should work.)
        (If you use wheat flour, try low gluten flour such as cake flour.)
1-1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
1/2 cup raisins (optional)


Cream margerine and sugars. Add egg substitute, pumpkin, and vanilla;
beat in well. Stir in remaining ingredients until well-blended.

Drop by teaspoonful, about 1 inch apart on greased cookie sheet.
These do not spread, so you may want to flatten slightly. It probably
doesn't matter, other than aesthetically.
Bake 350 (F) for 15 to 18 minutes or until center is set. (These
will still look wet in the middle; just make sure they are
set.) Makes 40 cookies or so.



-------------------------------------------------------------
 Rice or Potato Flour Sponge Cake

from Eileen Kupstas Soo (kupstas@cs.unc.edu)

[From _The Joy of Cooking_, c. 1967]

Preheat oven to 350 (oF); flour a 9 inch tube pan (angel food cake pan)

Sift 3 times or more:

3/4 cup potato flour or rice flour
1/2 cup sugar

Beat until light and creamy:

8 egg yolks

Stir these into flour mixture. 

Beat until stiff but not dry:

 9 egg whites

Fold the egg whites into the flour mixture by hand, gently but rapidly. Bake about
45 minutes (or until done). Cool upside down, as for angel food cake.



-------------------------------------------------------------
 Toll House Cookies

[adapted from 
The Food Allergy Cookbook]


3/4 cup soy flour
1/4 cup potato starch flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup margerine
6 tbls sugar
6 tbls brown sugar
1/2 tsp vanilla
1/4 tsp water
1 egg

Chocolate pieces
1/2 cup chopped nuts


Sift together flours, salt and baking soda. Blend
margerine, sugars, vanilla, and water. Beat in egg.
Add flour mixture and mix well. Stir in chocolate pieces
and nuts. Drop by well-rounded teaspoons onto cookie sheet.
Bake 10-12 minutes at 375 (F) [190 (C)].



-------------------------------------------------------------
 Milk or Egg Free 

-------------------------------------------------------------
 Coconut Milk 

This is hardly a recipe; just an idea that works. 

 Canned coconut milk 
 water


Thin the coconut milk until you get the consistency you need. About
equal water will get a reasonable milk substitute. The coconut taste
isn't very strong after cooking, surprisingly enough.



-------------------------------------------------------------
 Nut Milk 

Yield: 2 cups

This can be used to replace milk in recipes that taste odd
when made with commercial soy or rice milks. I use this for
custards and puddings, since soy milk can take on a nutty
taste when used in these. It is fine to drink, also. The fat
content depends upon the type and quantity of nuts used.
More nuts in proportion to water gives a richer milk. This
is somewhere between whole milk and half-and-half in richness.

1 cup + approx. two tabls. almonds (blanched*) or raw cashews 
 ------- use less for a less rich milk (1/2 cup = skim milk?)
2 1/2 cups water


Put nuts and water in a blender. Blend approximately 2 minutes
(more or less, depends on your blender. The nuts should be
pulverized.) Strain the resulting stuff to remove the nut chunks.
(I use a mesh coffee filter [ex. Melitta gold filter] and a rubber
spatula to force the liquid through. Paper coffee filters are too fine,
and kitchen seives are too coarse.) This makes 2 cups, 
approximately.

*blanching the almonds (dipping in hot water for 30 seconds then
removing the brown skins) results in a much prettier milk. The 
little brown flecks don't filter out so well.



-------------------------------------------------------------
 Rice Milk 

contributed by  Mary 

 2 cups rice
 4 cups water


Rinse rice to clean. Pour 4 cups boiling water over rice & let soak for 1 to 2
hours. Blend 1 cup soaked rice with 2 1/2 cups water (can be cold water).
Blend rice to a slurry (not a smooth liquid);pour into a pot & repeat
with rest of rice. Bring to a boil & then reduce heat & simmer for 20
minutes. Line colander with nylon tricot or a few layers of cheesecloth.
Put bowl under colander and pour rice mix in colander. Another 1 cup of
water (or less or more) can be poured over the rice to get out more milk.
Press with the back of a spoon, then twist nylon & squeeze out as much milk
as possible

This milk is very plain and can be flavored with oil, vanilla, salt, etc.



-------------------------------------------------------------
  Ricotta Cheese Substitute

From _The New American Vegetarian Cookbook_ by Marilyn Diamond.

This can be used to replace ricotta cheesse or other soft
cheeses in lasagna, etc.

1 pound firm tofu
1/3 cup olive oil
1/2 tsp ground nutmeg
1/2 tsp seasoned salt or rock salt


Combine 3/4 of the tofu with everything else and mash smooth, or use
a food processor. Mash in remaining tofu with a spoon to give 
the right texture.




-------------------------------------------------------------
  Banana "Cream" Pie

from Eileen Kupstas Soo (kupstas@cs.unc.edu)

This can be varied by adding other things -- coconut, etc.

1/2 cup sugar
6 tbls. cornstarch (or substitute other thickner)
1/4 tsp. salt
4 cups nut milk (see recipe above )
 OR coconut milk, thinned with water a bit
2 well-beaten eggs or egg substitute in equivalent amount**
1 tsp. vanilla
3 very ripe bananas
Optional: pie shell, cooked and ready to go


Mix the sugar, salt, and cornstarch in the top of a double boiler*
until the cornstarch lumps are gone. Slowly add the nut milk,
stirring constantly.  Stir constantly for 8 to 12 minutes until the
mixture begins to thicken. Cover and cook 10 more minutes. Take about
one cup of the milk mixture and slowly add to the beaten eggs; you
want to avoid cooking the eggs. Now add the egg-milk mixture back
into the rest of the milk mixture.  Cook 2 more minutes, stirring
often. Do not overcook. The mixture will thicken as it cools. Cool
slightly then stir to release steam. Add vanilla and stir in well.
Let cool until warm to the touch.

If you are making a pie, get out a cooked pie shell. If you are using
a bowl, get that out.  Alternate layers of sliced bananas and warm
mixture, making sure each banana slice is coated. If the bananas
aren't coated they turn a yucky purple-gray, but still taste okay. If
the bananas are added while the mixture is too hot, they turn tough.
If the mixture is too cool, the banana essence doesn't permeate the
custard.

*You can substitute a heat-proof bowl over a pot of hot water for
the double boiler; you just need to have a lid that fits for later.
The custard will stick if you do not use a double boiler.

** you can use egg substitute here (ex. Ener-G egg replacer) with
adequate results, but the pie won't be quite the same.




-------------------------------------------------------------
 Chocolate Pie

Adapted from a recipe on the Mori Nu Tofu container

One pie crust (9 inch)

1-1/2 packages silken tofu (firm or extra firm); this is about 29 ounces
1/2 cup honey, adjust to taste
6 ounces chocolate chips* (a little more than a cup), adjust to taste 
 --- I happen to like more, say, 8 ounces
 1/4 cup milk substitute (soy milk or  nut milk)


Put tofu, milk, and honey in blender and blend until smooth -- this
may take be a minute or so. Meanwhile, melt chocolate chips in double
boiler or in microwave. Add melted chocolate to tofu mixture in small
additions, blending well before adding more. Pour into pie shell and
bake at 325 (F) for 30 to 40 minutes, or until set.

* you can use 1/3 cup powdered unsweetened cocoa plus sugar to taste if you
can't get dairy free chocolate chips. The taste will be much more cocoa-like
(obviously), which I find I don't care for. I imagine baking chocolate and 
sugar to taste would work fine, too.



-------------------------------------------------------------
 Egg-Free Linzer Torte Bars

Contributed by Kathy Czopek 

1 cup flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup margarine or butter, soft
1/2 teaspoon ground cinnamon
2/3 cup red raspberry (or other) preserves


Heat oven to 375 (F) degrees. Mix all ingredients
except preserves til crumbly. Press 2/3 of
mixture int ungreased square pan, 9x9x2 inches.
Spread with preserves. Sprinkle with remaining
crumbs. Press gently into preserves. Bake 20 to
25 minutes, or til light golden brown.
Cool completely; cut into 48 bars.



-------------------------------------------------------------
 "Five minute" Chocolate Cake

contributed by: Phoebe Nilsen 


1 c. sugar
1 1/2 c. unsifted flour
1/2 t. salt
1/4 c. cocoa
1 t. baking soda
1 T. lemon juice (or 1 tsp. vinegar)
1/3 c. oil
1 t. vanilla
1 c. cold water


Mix ingredients in order given.  Pour into ungreased square 8 inch  cake pan.
Bake in a 350 degree oven for 30-35 minutes. 
Frost or serve plain with
ice cream. A double recipe is about right for a bundt pan, for a more
festive looking cake.




-------------------------------------------------------------
  Frozen Fruit Tofulatu

contributed by: Mike Dulin 


2 1/2 t  Unflavored gelatin
1/8 t  Salt
1/2 c  Sugar
1 1/4 c  Frozen fruit and/or berry juice concentrate, thawed
10 ea (oz) soft tofu or silken tofu, drained
1/4 c  Safflower oil
3 T  Fresh lemon juice
1/2 t  Vanilla extract


Sprinkle gelatin over 3/4 cup water (in saucepan) and
allow to sit 3 minutes.  Cook over very low heat until
gelatin is dissolved.  Mix in salt and sugar and cook,
stirring to dissolve sugar.  Remove from heat. In
blender, or processor, combine juice, tofu, oil, lemon
juice, vanilla, 3/4 cup water and process until very
smooth.  Add gelatin mixture. Freeze in ice cream
machine, according to manufacturers, instructions, or
freeze in ice cube trays and follow manual instruction
as noted above. Makes 2 pints.




-------------------------------------------------------------
 MFK Fisher's War Cake

[adapted from _How to Cook a Wolf_ by MFK Fisher]


2 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder

Sift these together.

1/2 cup shortening
1 teaspoon cinnamon
1 teaspoon other spices (cloves, mace, ginger..)
1 cup chopped raisins or other dried fruit (prunes, figs, etc.)
1 cup sugar, white or brown
1 cup water  (note: you can substitute coffee for part of the water)


Put these ingredients in a pan and bring to a boil.  Cook five
minutes. Cool thoroughly. Add the sifted dry ingredients and mix
well.  Bake 45 minutes or until done in a greased loaf pan in a 325
to 350 (F) oven.




-------------------------------------------------------------
 MFK Fisher's Tomato Soup Cake

[adapted from _How to Cook a Wolf_ by MFK Fisher]


3 tablespoons butter or shortening
1 cup sugar
1 teaspoon baking soda
1 can tomato soup ( about 15 ounces?)
2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg, ginger, cloves mixed
1 1/2 cup raisins, nuts, chopped figs, what you will


Cream butter, add the sugar, and blend thoroughly, Add the baking
soda to the soup, stirring well, and add this alternately to the
first mixture with the flour and spices sifted together. Stir well,
and bake in a pan or loaf tin at 325 (F)




-------------------------------------------------------------
 Lemon Pie

[from the Ener-G Egg Replacer box]


 1/4 cup Ener-G Egg replacer* or equivalent of two eggs
 1 cup sugar
 1/4 teaspoon salt (optional)
 1 - 1/2 cups hot water
 1/3 cup fresh lemon juice
 2 tablespoons grated lemon rind

 1 baked 9 inch pie shell


In double boiler, combine egg replacer, sugar and salt.  Stir with
until thoroughly blended.  Add water, lemon juice and lemon
rind.  Continue stirring until smooth and thick.  When dropped from
spatula, pie filling should mound.  Remove from heat.  Stir for 5 minutes
to cool.  Pour into pie shell.  Let cool thoroughly.  Refrigerate at least
2 hours before serving.

*This is a product made of potato starch and calcium carbonate, mainly.
You can probably substitute corn starch or arrow root starch in quantity to 
equal two eggs.



-------------------------------------------------------------
 Pumpkin Pie

contributed by: Eileen Kupstas Soo (kupstas@cs.unc.edu)

Note: This is an acceptable substitute for pie filling.
I like it fine. My husband likes it ok, but says it
tastes "nuttier" than the regular pumpkin pie. I
haven't tried it on anyone outside the family :-)
I'm working on the recipe still -- I'll update this
if I have a real breakthrough!


pie crust for 9 inch pie

1 can pumpkin for pie (about 16 ounces)
1 package silken tofu (about 20 ounces)
2 teaspoons vanilla extract
1/2 cup honey
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon allspice*
1 teaspoon nutmeg*
2 teaspoons cinnamon*
1 teaspoon ginger*


* or your favorite pie spices; use a bit more than you normally
would since the tofu is bland.


Unflavored gelatin powder or other jelling agent (agar agar, etc.)
        -- enough to gel 1 cup of liquid by the instructions
1/4 cup hot water
Optional: 1/2 cup rich cashew milk or other cream substitute


Preheat oven to 350 (F). Put pumpkin and tofu in a blender and
blend until no little tofu lumps remain. You may need to do this
in two batches.

Move mixture to large bowl and mix in vanilla, honey, sugar,
salt, and spices. Dissolve gelling agent in hot water.
Mix in approximately one cup of the pumpkin mixture. Make sure
you mix in well. Add this back into the rest of the pumpkin
mixture, again mixing well. If you are using the optional
cashew milk, add this to the pumpkin mixture now.

Place this in pie shell or bake as custard in a greased
baking dish. Bake approximately 45 minutes or until
knife inserted in center comes out clean (more or less;
just not liquidy). It will solidify some upon cooling.




-------------------------------------------------------------
 Raisin Snack Cake

[adapted from _The I Hate to Cook Book_ by Peg Bracken]


1 cup raisins
2 cups water
1/2 cup margerine
1-3/4 cups flour (See note)
1 cup sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon (or more)
1/2 tsp. nutmeg (or more)


Optional:

  1 tsp. vanilla
  1/2 tsp. ginger (or more)
  Chopped nuts


Using a saucepan big enough to be the mixing bowl, boil the
raisins in the water for 10 minutes. Let cool. Add everything
else (no need to sift). Bake in 10x10 pan for 35 min. at 350 (F).
If you use a loaf pan, bake 55 minutes, same temp.

Note: I make this with rye flour, due to allergies, and it
works fine, too. The texture is a bit crumblier, but the
taste is unaffected.



-------------------------------------------------------------
 Measurement Conversion Information for non-US folk

These are the bare basics to get you rolling. For more detailed information see
 
rec.food.cooking FAQ -- US site
or  
rec.food.cooking FAQ -- UK site

 Liquid Measures 

1 cup = 8 fluid ounces = 250 ml.
1 tablespoon = 1/2 fluid ounce = 16 ml.
1 teaspoon = 1/6 fluid ounce = 5-1/3 ml. (though nothing here is so precise that 5 ml. won
't do)
16 tablespoons = 1 cup
3 teaspoons = 1 tablespoon


 Dry Measures -- Very Approximate 


Whole grain  flour  1 cup = 170 grams
White wheat flour   1 cup = 140 grams
Baking powder , 1 tablespoon = 15 grams
Baking soda, 1 tablespoon = 15 grams
Vanilla, 1 tablespoon = 12 grams
Salt, 1 teaspoon = 7 grams
Rolled oats 1 cup = 90 grams
Sugar white granulated  1 cup = 200 grams
Sugar brown 1 cup packed = 200 grams
Raisins  one cup = 150 grams
Sesame seeds one cup = 135 grams
Chopped nuts one cup = 160 grams


 Egg sizes -- Large is the US standard for cooking 

Egg (US, graded size "large") = 1.5 fluid ounces = 1.75 ounces without shell =  50 grams w
ithout shell
Egg whites (US, graded size "large" ) = 1 egg white = 2 tablespoons = 32ml = 30 grams
Egg yolks (US, graded size "large") = 1 egg yolk = 1 tablespoon = 16ml = 20 grams


 Solid fats (butter, cheese, shortening, margerine, lard)


8 tablespoons = 4 ounces = 1/4 pound = 115 grams
Butter 1 stick = 8 tablespoons = 4 ounces = 1/4 pound = 115 grams


Temperatures:


250 (F) = 120 (C) = very slow
200 (F) = 150 (C) = slow
325 (F) = 165 (C) = moderately slow
350 (F) = 180 (C) = moderate
375 (F) = 190 (C) = moderately hot
400 (F) = 200 (C) = hot
450 (F) = 230 (C) = very hot
500 (F) = 260 (C)




-------------------------------------------------------------





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Last Update March 27 2014 @ 02:11 PM