Strawberry Cupcakes

2 cups fresh strawberries, stems removed and quartered
1 tablespoon strawberry jam (check ingredients to make sure it is milk, egg and nut free)
1/2 cup plain soy milk
2 teaspoons lemon juice
1/4 cup vegetable shortening
4 teaspoons egg replacer powder
2 tablespoons warm water
1 1/2 cups granulated sugar
2 teaspoons strawberry or raspberry extract
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon allspice
1/2 teaspoon cardamom

Frosting
1 can coconut milk (you will just need 2 tablespoons of the solid cream on top)
1/2 cup vegetable shortening
4 teaspoons vanilla extract
4 cups confectioners sugar
1-2 drops red food coloring
 

Preheat oven to 350 degrees.
Place cupcake liners into a muffin baking pan.

Puree strawberries in a food processor.
Combine soy milk and lemon juice, set aside.
Combine egg replacer powder with warm water.
In a mixing bowl, combine shortening, sugar and egg replacer mixture..  Mix on medium speed to cream.  Add soy buttermilk and mix well to combine.  Add strawberries and jam, and extract and mix well.
In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice and cardamom.  Mix well with a whisk.
Add dry ingredients to wet ingredients and mix to combine well.

Pour batter into cupcake liners filling each one 3/4 of the way full.
Bake at 350 for 22 minutes until done.

Cool and frost with pink frosting.

Prepare frosting by combining 2 tablespoons coconut solids, shortening and vanilla extract in a mixing bowl or the bowl of a stand mixer.  Slowly add confectioners' sugar and mix until creamy and smooth.  Add food coloring and mix until completely incorporated.

Buttermilk Waffles 

2 cups plain soy milk
4 tablespoons white vinegar
2 cups all purpose flour
4 tablespoons vanilla sugar (or 4 tablespoons sugar with 2 tsp vanilla extract)
4 tsp baking powder
1/2 teaspoon salt
3 teaspoons egg replacer powder
4 tablespoons warm water
6 tablespoons vegetable oil
 

· In a liquid measuring cup or bowl, mix soy milk with vinegar and let stand 

· In a separate bowl, mix together flour, sugar (add vanilla extract later if you are using plain sugar) baking powder and salt.

· In another small bowl, mix egg replacer powder with warm water and whisk until frothy..

· Add egg replacer and water to soy milk and vinegar.  Add vanilla extract if you are using it instead of the vanilla sugar..  Add oil and whisk to combine.

· Slowly pour the wet ingredients into the dry ingredients whisking to incorporate and remove lumps.

· Preheat a waffle iron and spray with cooking spray.

· Pour 1/2 a cup of waffle batter into heated waffle iron (more or less depending on the size of your iron)

· Cook until golden brown.  Serve with maple pumpkin butter or your favorite topping.

Gluten free buttermilk waffles

1 cups plain soy milk
2 tablespoons white vinegar
2 cups gluten free baking mix*
2 tablespoons vanilla sugar
2 tsp baking powder
1/2 teaspoon salt
3 teaspoons egg replacer powder
4 tablespoons warm water
6 tablespoons vegetable oil
2 tablespoons honey

*GF baking mix- 1 cup garbanzo bean flour, 1 mup tapioca flour, 1/2 cup cornstarch, 1/2 cup corn flour, 3 teaspoons xanthan gum.  (Mix all ingredients together)

In a liquid measuring cup or bowl, mix soy milk with vinegar and let stand 

· In a separate bowl, mix together flour, sugar (add vanilla extract later if you are using plain sugar) baking powder and salt.

· In another small bowl, mix egg replacer powder with warm water and whisk until frothy..

· Add egg replacer and water to soy milk and vinegar.  Add vanilla extract if you are using it instead of the vanilla sugar..  Add oil and whisk to combine.

· Slowly pour the wet ingredients into the dry ingredients whisking to incorporate and remove lumps.

· Preheat a waffle iron and spray with cooking spray.

· Pour 1/2 a cup of waffle batter into heated waffle iron (more or less depending on the size of your iron)

· Cook until golden brown.  Serve with maple pumpkin butter or your favorite topping.

1- 29 ounce can of pureed pumpkin
3/4 cup apple cider
3/4 cup brown sugar
3/4 cup pure maple syrup
3 teaspoons pumpkin pie spice mix (or 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice)
1/4 tsp salt

Prepare canning jars according to instructions.  For further canning instructions go to
http://www.ag.ndsu.edu/pubs/yf/foods/he174w.htm

In a large saucepan, combine all above ingredients.  Bring just to a boil, stirring constantly.  Lower heat to low and simmer for 45-60 minutes until thickened.  Pour into prepared jars and follow instructions for proper storage.

Dessert waffle sorbet sandwiches

One  recipe of buttermilk or gluten free buttermilk waffle batter.
1 cup milk, egg and nut free bittersweet chocolate
Dairy and nut free Raspberry sorbet
Dairy and nut free vanilla ice cream
 

Heat regular (not Belgium) waffle iron.  Bake waffles until golden brown.
Cut circular waffles into triangles (1/4ths).
Melt chocolate in a chocolate melter.  (available at home stores)
Line a baking sheet with wax paper.
Dip cooked and cooled waffle triangles into melted chocolate and place on wax paper.
Place chocolate dipped waffles into the refrigerator for 30 minutes to cool.
Remove sorbet or ice-cream from freezer to soften for 10 minutes.
Spread sorbet or ice cream onto cooled chocolate covered waffle pressing down to get the sorbet/ice cream into the nooks and crannies of the waffle.  Top with another chocolate dipped waffle and enjoy right away or wrap tightly in plastic wrap and store in the freezer.


 

Raspberry sorbet

*Recipe coming soon*

One box of gluten, dairy and nut free sugar cookie mix- This is found at major supermarkets in the organic foods section, or at a natural foods store.  It should be clearly marked as not containing any gluten, dairy or nuts.
Follow the instructions on the box to make cookie batter using dairy and egg replacers as needed.
 

Filling
1 box dairy and nut free lemon pie filling
1/2 cup fresh Meyer lemon juice
1 cup water
1T egg replacer powder mixed with 4T water
1/2 tsp vanilla extract

Alternative Filling (this is delicious and does not use prepared pie filling)

2 Packages of plain gelatin
1-1/2 cups water
1/2 cup fresh meyer lemon or key lime juice
1/4 cup sugar
2 tsp lemon extract
 

Preheat oven to 325
Spray 9 X 13 baking dish with cooking spray
Spread cookie dough evenly over bottom of baking dish and spreading about 1/2 inch up the sides all of the way around

Bake at 325 for 20-25 minutes until set.

Prepare filling:

First filling:

Whisk together pie filling, lemon juice, water, egg replacer mixture and vanilla extract into a large saucepan.
Heat over medium heat until mixture just comes to a boil, stirring constantly.
Remove from heat.

Alternative Filling (this is delicious and does not use prepared pie filling)

2 Packages of plain gelatin
1-1/2 cups water
1/2 cup fresh meyer lemon or key lime juice
1/4 cup sugar
2 tsp lemon extract

When cookie base is done, remove from oven.  Pour filling over cookie base and spread evenly over crust.

Cool completely.  Sprinkle with powdered sugar and lemon zest if desired.  Cut into small squares to serve!

*For Key lime squares, substitute 1/2 cup fresh lime juice for lemon juice.

Sugar cookie base

3/4 cup + 2T shortening  (I used non-hydrogenated shortening)
2/3 cup sugar
2 tsp vanilla extract
1 1/2 tsp egg replacer mixed with 2T warm water
1 3/4 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt

Filling

1 box dairy and nut free lemon pie filling
1/2 cup fresh Meyer lemon juice
1 cup water
1T egg replacer powder mixed with 4T water
1/2 tsp vanilla extract

Alternative Filling (this is delicious and does not use prepared pie filling)

2 Packages of plain gelatin
1-1/2 cups water
1/2 cup fresh meyer lemon or key lime juice
1/4 cup sugar
2 tsp lemon extract

Preheat oven to 325
Spray 9 X 13 baking dish with cooking spray

In a mixer, combine shortening with sugar and vanilla extract.  Mix until well combined and creamy.  Add egg replacer mixture and mix for mix until well combined. 
In a separate bowl, combine flour with baking powder and salt.  Add to sugar mixture and mix until combined.
Spread cookie dough evenly over bottom of baking dish and spreading about 1/2 inch up the sides all of the way around

Bake at 325 for 18-20 minutes until set.

Prepare filling:

Whisk together pie filling, lemon juice, water, egg replacer mixture and vanilla extract into a large saucepan.
Heat over medium heat until mixture just comes to a boil, stirring constantly.
Remove from heat.

Alternative Filling (this is delicious and does not use prepared pie filling)

2 Packages of plain gelatin
1-1/2 cups water
1/2 cup fresh meyer lemon or key lime juice
1/4 cup sugar
2 tsp lemon extract

When cookie base is done, remove from oven.  Pour filling mixture over cookie base and spread evenly over crust.

Cool completely.  Sprinkle with powdered sugar and lemon zest if desired.  Cut into small squares to serve!

*For Key lime squares, substitute 1/2 cup fresh lime juice for lemon juice.

1 1/2 cups flour
1 tps baking soda
1/2 cup softened milk free margarine
1/2 cup brown sugar
1/2 cup sugar
1 1/2 T vegetable oil, 1 1/2 T water and 1 tsp baking powder mixed together until foamy
1 tsp vanilla extract
1 cup sunflower seed butter

Preheat oven to 375

Sift together dry ingredients. In the bowl of a mixer, cream together margarine and sugars.   Add oil, water and baking powder mixture, vanilla and soy nut butter. Roll into one inch balls and roll in sugar.  Place one inch balls of dough on a cookie sheet.  Score with a fork to make crisscross pattern.  *If you are concerned about confusing these cookies with traditional cookies, purchase a special stamp for your cookies so that they will be easily identified as the "better than peanut butter cookies.*

Bake at 375 for 10-12 minutes.

· 

Golden Crescent Rolls

3/4 cup soy milk

1/2 cup plain vegetable oil

1/2 cup milk-free maragarine

(we used Earth’s Balance non-hydrogenated spread)

2T sugar

2T honey

4 1/2 tsp egg replacer powder

6T warm water

4 cups all-purpose flour

1 tsp instant yeast

1 1/2 tsp salt

· In a medium saucepan, slowly heat milk, oil, margarine, sugar and honey.  Whisk to incorporate the ingredients together.  Do not boil, heat until well mixed and warm.  In a separate bowl, add egg replacer powder to the warm water and whisk well until mixture is resembles whipped egg whites.

· In the bowl of a stand mixer, pour in flour.  Sprinkle yeast on top of the flour.  Pour the warmed milk mixture over the flour and let stand for five minutes.

· Turn on the mixer and mix for one minute until mixture starts to ball on the paddle.

· Add salt and mix approximately two minutes longer until all of the salt is incorporated.

· Place dough in a lightly oiled bowl, cover with plastic wrap and place in a warm, draft free place to rise for 2-3 hours.

The dough is now ready to be rolled and baked or refrigerated for later baking.

· To refrigerate, remove dough from bowl and form a rectangle.  Wrap tightly in plastic wrap and place in refrigerator for up to 24 hours.

· To bake, preheat the oven to 375.

· Divide the dough into thirds.  Take one third of the dough and roll out on a flat surface to a 9 x 13 inch square.  Using a pizza cutter or a sharp knife, cut the dough into triangles.  Roll the crescents up starting with the large side and ending at the tip.

· Place a rack in the middle of the oven.  Line a cookie sheet with parchment paper.  Place the rolled crescents on the parchment paper.

· Bake at 375* for 12-15 minutes until golden brown.  Enjoy!

1 Package Dairy Free Taco Seasoning

1 lb Ground Beef

1 Cup Canned Refried Beans

1/3 Cup Mexican Salsa Verde (Green Salsa)

3 Green Onions Chopped

1 Bag or Box of Flat Corn Tortilla Chips

Preheat oven to 350 degrees. In a large skillet, cook ground beef until crumbly. Drain and follow instructions on the package to season. Place beef into a large bowl. Add refried beans, salsa, and green onion. Stir to mix. On a pizza baking stone or pan, lay chips flat. Spoon meat mixture onto each chip being careful not to break the tortilla. Bake for 10-12 minutes until hot.

Serve with Judy's Dreamy Guacamole

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Peel avocados, remove seeds and scrape pulp into a mortar or a large bowl. Add remaining ingredients and mash together with a pestle. If you don’t have a mortar and pestle, you can use a food processor to pulse the ingredients together. Make sure you don’t puree the avocado too much. There should be some consistency left to it. When you are finished mixing, place one of the pits back into the guacamole and cover tightly with plastic wrap until you are ready to serve. You can leave the pit in if you like, it helps to keep the guacamole green.

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Gluten Free Potato Bread and Pizza Crust
Yield: 1-loaf 

2 Tbsp Sugar
1 Cup Water ( Room Temperature) (or Potato Water)*
 ½ Cup Plus 1/8 Cup of Farm Fresh Non Dairy Creamer ( 1/8 Cup for Yeast Prep, Warmed )
1 1/2 Cups White Rice Flour
 ¾ tsp Salt
¾ Cup Garbanzo Bean Flour
 1 Tbsp Clear Gelatin
 1/2 Cup Potato Starch Flour
 1 Tbsp Plus 1 tsp Quick Rise Yeast
 1/2 Cup Instant Potato Flakes
 1/2 Cup Vegelicious. *
 3 tsp Xanthan Gum
 2 Tablespoon Vegetable Oil
 3 Egg Substitute

When making Gluten free bread you only have to let the dough rise once, do not handle it too much. To proof the yeast mix a pinch of sugar with 1/8 cup of warm farm fresh (110—112 degrees F). Stir until well mixed. Set aside for 5-10 minutes. The mixture will become very foamy. This step is called 'proofing the yeast' it is used to make sure that the yeast is active.

Mix the dry ingredients together and stir them well by hand or use a whisk to blend. Alternately add the dry and wet ingredients together until well mixed and the dough is smooth.

Grease baking pan to be used. Put dough into greased baking container. Cover baking container with a piece of plastic wrap that has been sprayed with nonstick cooking spray. This will keep it from sticking to the bread dough during the rise.

Allow the dough to rise in a warm place for 45—60 minutes. Preheat oven to 375 degrees Fahrenheit. Bake 35-45 minutes or until the bread is golden brown and spongy. Put into your baking pan and bake bread for approximately 40—50 minutes. If bread looks too brown on the top before the baking has completed, cover loosely with foil and continue to bake Remove bread from the baking pan and allow the bread to totally cool on a wire cooling rack.

Notes: This non-dairy powder is made by Abersold Foods, 2730 Morley Way, Sacramento, California 95864. Their phone number is (916) 972-9142. I have found it available in good health food stores. Here is another handy tip  - Save the water when boiling potatoes and refrigerate until ready to make Potato Bread. When using, heat the potato water slightly in the microwave to room temperature or just warm then use it in place of water for a smoother texture bread
 
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Gourmet Pizza

Homemade or Store Bought Regular or Gluten Free Pizza Crust Dough

Béchamel Sauce- Recipe Below

Pizza Sauce- Recipe Below

Sautéed Eggplant- Recipe Below

Pepperoni or Italian Pepper Sausage

Mushrooms-Sliced

Baby Spinach-Chopped

Barbecued Chicken-Cooled and Chopped

Pineapple-Chopped

Green Onions-Sliced

Artichoke Hearts-Chopped

Sausage-Cooked, Browned and Crumbled

Any Other Favorite Pizza Topping

Pre-heat oven to 450F. Take prepared dough, roll out, and place on pizza stone or baking sheet. Brush dough lightly with olive oil. Place in heated oven and par cook for 10 minutes or until dough is firm and no longer tacky.  Remove from oven and cool slightly.  Add béchamel or tomato sauce as a base.  Build your gourmet pizza with a variety of your favorite toppings.

Hint:  Use béchamel sauce drizzled as a cheese substitute.    

Some great combinations are:

• Barbecued chicken with pineapple and green onions and béchamel sauce

• Artichoke hearts and peppered pepperoni with pizza sauce

• Caramelized onions and cooked sausage with béchamel sauce

• Eggplant, caramelized onions and artichoke with béchamel sauce

• Baby spinach, mushrooms, pizza sauce and black olives

• Use your imagination, there are many great ingredients out there to pick from!

Béchamel Sauce

2 Cups Plain Soy Milk

4 Tbsp Milk Free Margarine

½ Cup Flour or Gluten Free Flour Mixture*

Salt

Pinch Nutmeg

In a medium saucepan, melt margarine over medium heat.  Whisk in flour or flour mixture.  Slowly add soy milk while whisking with a wire whisk to incorporate.  Add salt and nutmeg.  Heat over medium heat for 5 minutes or until thickened.

Pizza Sauce

1-2 lb Can Whole Peeled Italian Tomatoes

3  Cloves Crushed Garlic

1 Tbsp Dried Oregano

1 Tbsp Dried Basil

1 Tbsp Dried Parsley

1/8 Cup Olive Oil

1 Bay Leaf

3-4 Sprigs Fresh Basil- Chiffonade

Into the bowl of  a food processor,  add tomatoes, oregano, dried basil and parsley. Process until smooth. Set aside.

Heat a skillet over medium heat, add olive oil and crushed garlic.  Stir and cook just until garlic begins to caramelize and turn light golden brown.  (Be careful not to burn it.)  Slowly add tomato mixture to pan.  Add fresh basil and bay leaf.  Simmer uncovered for an hour. 

Caramelized Onions

2-3 Vidalia Onions

1 Tbsp Olive Oil

2 Tbsp Milk Free Margarine

Salt and Pepper

Peel onions and slice into 1/2 inch wedges.  Heat olive oil and margarine over medium heat until hot.  Add onions and sauté until the sugars in the onions turn brown and caramelized.

Sautéed Eggplant

1 Large Purple Eggplant

4 Tbsp Salt

2 Tbsp Olive Oil

2 Tbsp Milk Free Margarine

1/8 Cup Chopped Fresh Chives

Wash eggplant and remove any bruises.  Then slice across into 1/2 inch thick circles.  Place onto paper towel lined cookie sheet and sprinkle with salt.  Allow to sit for 1 hour or more to remove moisture.   Gently dice the rings into 1/2 square pieces.  Heat skillet, add olive oil an margarine. Toss in eggplant and chives and sauté  for 5 - 10 minutes.  Remove from heat and let cool for pizza topping.
 

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1/2 Cup Canned Mandarin Oranges
3 Cups Mango Italian Ice (or Sorbet)
1 Cup Frozen Mangos
3 Cups Non-Dairy Creamer
1 Cup Non-Dairy Ice Cream
Orange Juice (if Needed to Thin)

Add all ingredients to a blender or smoothie maker.  Blend until smooth.   Enjoy!

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