Category Archives: Desserts

Eggless Sugar Cookies

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Okay, I swear I don’t usually bake this many cookies, but it’s that time of year!  We hadn’t tried an eggless sugar cookie in many, many years and gave one a try.  It worked beautifully!  Honestly, I couldn’t tell the difference and why not skip eggs once in a while anyway?  My egg-allergic husband was quite happy!  The only cookie cutter it failed on was the snowflake, but that’s okay.  My favorite one is the last photo of the snowman because my husband decorated it!  I got this recipe from  http://socialsavvymom.com and it was excellent!  Enjoy!

INGREDIENTS:

  • 1 1/4 cups butter, softened (2 1/2 sticks)
  • 1 cup sugar
  • 4 teaspoons milk
  • 2 teaspoons pure vanilla
  • 3 cups all-purpose flour

DIRECTIONS:

  1. In a large mixing bowl, preferably with an electric mixer, beat butter and sugar together until fluffy. Add milk and vanilla, beat again and scrape bowl. With mixer on low speed, add flour one cup at a time and beat after each addition. Shape into logs approximately 2″ in diameter. Roll the logs in parchment paper or plastic wrap and chill for at least 2 hours or overnight.  (I chilled it overnight and it turned out just fine).
  2. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper or a Silpat liner and give them a light spray with vegetable shortening. Unwrap logs and slice into 1/4″ thick slices or roll out to cut out shapes. Place cookies on prepared cookie sheet and bake for 8-10 minutes or until very light brown and the sides are slightly firm.
  3. Remove from oven and let cool 5 minutes before transferring cookies to a wire rack. Cool completely before storing in air tight containers.

Candy Cane Cookies *

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What a fun recipe this is!  I must have had these cookies as a child because I remember them!  Please reserve a few hours to make them.  When you’re twisting 1-2 teaspoon measurements of dough, it will take a while.  I made some small and for the next tray, I made them much bigger 6.5-7″. I found the twisted pattern was prettier with larger cookies. I ended up using 4 trays to make all the cookies.  I recycled my parchment paper for the 2nd batches.  I also recycled the peppermint topping for subsequent batches.  I suggest using a food processor to finely crush the peppermint candies.  You don’t want big chunks that could break someone’s teeth so I ground them very fine!  You could even do one dough in red and one in green!  That would be awesome too!  ENJOY!!

 

INGREDIENTS:

  • 1 cup sugar
  • 1 cup butter or margarine, softened
  • 1/2 cup milk
  • 1 teaspoon vanilla**
  • 1 teaspoon peppermint extract
  • 1 egg
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon red food color
  • 2 tablespoons finely crushed peppermint candies
  • 2 tablespoons sugar

NOTES: Vanilla can irritate some IC sufferers. Please make sure you can have vanilla and peppermint.

DIRECTIONS:
  • Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.  (I did it overnight and it was fine.)
  • Heat oven to 375ºF.
  • Stir together peppermint candy and 2 tablespoon sugar; set aside.  (I used a food processor, prepare for a peppermint cloud when you open the lid).  🙂
  • For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
  • Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Creamy Rice Pudding *

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I haven’t made rice pudding in  years.  This was a great recipe I am keeping.  I found out I prefer my rice pudding cold versus warm.  I used dark raisins but that’s my preference.  Any amount of raisins will do.  I remade this in April of 2014 and I found that 1/3 cup of dark raisins suits us just fine.  Be sure to turn your heat off when you add the egg/milk/raisins, otherwise you may get scrambled eggs.  I stirred constantly while slowly adding the egg.  ENJOY!  (A dash of cinnamon on top when it’s done doesn’t hurt either.  Unless, of course, you’re allergic to cinnamon, which I have heard!).

  • 3/4 cup uncooked white rice
  • 2 cups milk, divided
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1/3 to 2/3 cup golden or dark raisins**
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract**
  • Dash of cinnamon, optional**

**Known IC irritants, tread carefully! Omit these to make it IC safe.

DIRECTIONS:

  1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt.
  3. Cook over medium heat until thick and creamy, 15 to 20 minutes.
  4. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly.
  5. Remove from heat and stir in butter and vanilla.

Apple Bran Muffins With Flax Seed *

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This was a nice healthy recipe that also tasted good.  I liked how it used whole wheat flour, milled flax seed, and raisin bran (cereal) to add fiber and nutrition.  Thanks to my sister-in-law, Ann, for telling me about it.  The only changes I’d make a second time around is to further reduce the nutmeg and cloves, even though I already reduced them.  Next time I’d just do a dash of each, they can be overpowering to me. I used butter instead of margarine with no ill effects too  Otherwise, great recipe!

Prep time: 15 minutes
Total time: 30-45 minutes

Servings: Makes 10 muffins

Ingredients

  • 1 1/4 cup raisin bran**
  • 1 cup whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon nutmeg**
  • 1/4 teaspoon ground cloves**
  • 1 tablespoon milled flax seed
  • 3 tablespoons water
  • 1/3 cup milk
  • 1 egg
  • 3/4 cup brown sugar
  • 1/4 cup margarine
  • 2 apples, peeled and chopped

**To make this IC safe, maybe replace with plain bran.  Make sure it doesn’t have cinnamon, a known irritant, or other irritants in it.

Preparation

  1. Preheat oven to 350 F.
  2. Combine dry ingredients into large bowl.
  3. Combine wet ingredients into smaller bowl.
  4. Add wet ingredients to dry ingredients.
  5. Spoon into greased muffin tins up to the lip of the tin.
  6. Bake 15-30 minutes, depending on altitude (the higher the altitude, the longer you’ll need to cook them).

To keep the ultimate amount of moisture while storing, place the muffins into a ziplock bag immediately after removing them from the oven (while still piping hot).

Note: If you don’t have flax seed, add another egg and don’t add the 3 tablespoons of water.

Note: The brown sugar can be substituted with the same amount of maple syrup.

Read More http://www.epicurious.com/recipes/member/views/APPLE-RAISIN-BRAN-MUFFINS-WITH-FLAX-SEED-1275965#ixzz2jghlvNME

 

 

 

Pumpkin Cookies *

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These are a great pumpkin treat for this time of year AND they get a vegetable in you and/or your children.  What is interesting is that they are not overly sugary, they almost taste a little too healthy without the icing, but they are great!  Baking on parchment paper is always something I recommend.  I froze the remainder since it made 2 dozen cookies.  This is from the book “The Food Allergy Mama’s Baking Book” by Kelly Rudnicki.

 

COOKIE INGREDIENTS:

  • 1/2 cup shortening**
  • 1 1/2 cups light brown sugar
  • 1/2 cup unsweetened applesauce
  • One 15 OZ. can pumpkin puree
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon**
  • 1/4 tsp. ground nutmeg**
  • 1/4 tsp. ground ginger**
  • 1/4 tsp. salt
  • Classic icing recipe below

**Known IC irritants, tread carefully!  Omit spices that bother you. Shortening can have soy and other irritants, replace with butter.

DIRECTIONS:

  1. Preheat oven to 400° F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the shortening, sugar, applesauce, and pumpkin.
  3. In a separate medium bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt with a wire whisk.
  4. Add the flour mixture to the shortening mixture and stir until just combined.
  5. Line 2 baking sheets with parchment paper.  Use a cookie scoop to place batter onto the prepared sheets. 
  6. Bake for 12-15 minutes or until lightly browned.
  7. Remove from the oven, and cool on a wire rack. 
  8. Frost with icing recipe below.

ICING RECIPE:

  • 2 cups confectioner’s sugar
  • 1 teaspoon good-quality vanilla extract
  • 3-4 tablespoons milk, as needed to thin icing.

DIRECTIONS:

  1. Blend all ingredients together in a small bowl with a wire whisk.
  2. Drizzle over cookies or dip each cookie into icing bowl. 

Raspberry and Apple Crisp *

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This is a wonderful recipe I adapted, it just comes out perfectly and is healthier (even though it’s still a dessert) than a traditional apple pie because it is lacking the caloric crusts.  Galas or honey crisp work especially well here.  ENJOY!

INGREDIENTS:

  • 4 cups sliced apples
  • 1/4 cup raspberries, if tolerated
  • 1 teaspoon ground cinnamon**
  • 1/2 cup water
  • 1 cup brown sugar (You can get away with 3/4 cup here to reduce the sugar; I’ve done it successfully).
  • 1/2 stick butter (4 tablespoons)
  • 3/4 cup all-purpose flour (You can do a half all-purpose and half whole wheat mixture)
  • 1/2 cup quick oats, optional but healthier! 

**Make this IC safe by removing the cinnamon. Omit raspberries if they bother you.

 

DIRECTIONS:

  1. Preheat oven to 350° degrees F. Grease a 8×8″ to a 10×7″ (approximately) pan.  The size doesn’t matter, it just may take longer to cook in a smaller pan.  (I used a glass pan).
  2. Place apples in prepared dish. Sprinkle raspberries randomly in the dish.  Sprinkle with cinnamon.  Pour water over the entire thing.
  3. In a bowl, cream sugar and butter together.  You can use a mixer or your clean hands.
  4. Gently blend in flour and quick oats.  Sprinkle this mixture evenly over apples.
  5. Bake in preheated oven 30-40 minutes until apples are tender and crust is golden.  Mine usually takes 40 minutes.   

Mud and Worms Pudding Cups * (Not IC Safe)

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These pudding cups take a simple treat to such a fun level – even us adults had fun making and eating them!  What is great, from an adult perspective, is that the Oreo topping prevents that yucky pudding ‘skin’ from forming on the top once refrigerated,.  I do suggest putting plastic wrap on top while refrigerating anyway.  IT’S A SUPER CUTE recipe!  We ended up making a larger box of instant pudding as it was on sale and used extra Oreo crumbs; this recipe is not exact.   We made 6 servings.
(Original recipe makes 4 servings)
Ingredients:
  • 12 chocolate cream-filled sandwich cookies, like Oreos**
  • 1 (3.9 ounce) package instant chocolate pudding mix**
  • 2 cups milk
  • 1 (3 ounce) package gummy worms candy**

**Known IC irritants, tread carefully!

Directions

  1. Place the chocolate sandwich cookies into a resealable plastic zipper bag, and crush with a rolling pin into crumbs. For a more mudlike appearance, untwist the cookies and scrape off the creme filling before crushing cookies.
  2. Whisk together the chocolate pudding mix with the milk in a bowl, stirring for 2 minutes.
  3. Sprinkle about 1/3 of the crushed sandwich cookie crumbs into the bottom of a serving bowl, and spoon the chocolate pudding over the crumbs. Smooth out the top of the pudding, then top with the rest of the chocolate cookie crumbs to resemble dirt.
  4. Poke gummy worms halfway into the dirt. Refrigerate until serving.

Pumpkin Bread *

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I love this recipe, it fills your home with a pumpkin aroma.  I make it year round!  The ingredients below make 2 loaf pans; so I usually divide it in half because we don’t eat that much of it.  It freezes well so you can definitely freeze the remainder!  One time I made it I did not have two eggs, so I used one egg + a heaping tablespoon of applesauce and it came out fine!  So next time I may just substitute applesauce for the two eggs!  For me, the one loaf cooked 90 minutes just like they said! 

INGREDIENTS:

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg**
  • 1 teaspoon ground allspice**
  • 1 teaspoon ground cinnamon**
  • 1/2 teaspoon ground cloves**
  • cups white sugar
  • 1 cup canola oil
  • 4 eggs, beaten
  • 2 cups solid pack pumpkin puree
  • 2/3 cup water

**Omit these ingredients if they bother you. 

DIRECTIONS: 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
  2. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
  3. In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

 

Orange Cranberry-Nut Bread * (Not IC Safe)

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This is my first attempt at anything other than dinner in the slow cooker.  This isn’t a true yeast bread, it’s more of a quick bread, like dessert.  I liked that it wasn’t too sugary.  At first I thought it would be a flop when the sides were cooking faster than the top/middle.  I’m glad I gave it longer to cook, because it tastes great.  I substituted the pecans for the peanuts and it tasted wonderful and the peanuts got soft and warm.  I didn’t have dried orange peel so I grated fresh orange peel and it was fine.  This is definitely a winner for taste and looks!  It’s from my small slow cooker book named “Crock Pot Favorite Slow Cooker Recipes” (2010).  My son helped make it and he loves it!

The recipe says to use a round slow cooker approximately 3 quart.  I have two slow cookers.  One is oval and the other is round and has inserts for 2, 4, and 6 quarts.  I used the 4 quart round insert.  Since every slow cooker I’ve ever owned runs hot, I decided to cook this on the low setting.  

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Makes 8-10 servings.

INGREDIENTS:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans (or peanuts)
  • 1 cup dried cranberries
  • 2 teaspoons dried orange peel
  • 2/3 cup boiling water
  • 3/4 cup sugar
  • 2 tablespoons shortening
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla

DIRECTIONS:

  1. Coat 3 quart slow cooker with nonstick cooking spray. 
  2. Blend flour, baking powder, baking soda, and salt in medium bowl.  Mix in pecans or nuts, set aside.
  3. Combine cranberries and orange peel in separate medium bowl, pour boiling water over fruit mixture and stir.
  4. Add sugar, shortening, egg, and vanilla, stir just until blended.
  5. Add flour mixture, stir just until blended.
  6. Pour batter into slow cooker.  Cover, cook on high 1 1/4 to 1 1/2 hours or until edges begin to brown and cake tester inserted into center comes out clean. 
  7. Remove stoneware carefully from slow cooker, with oven mitts.
  8. Cool on wire rack about 10 minutes, remove bread from stoneware and cool completely on rack.

Orange Cranberry Muffins * (Not IC Safe)

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This is a great muffin recipe because it can be changed into many different flavorful creations – and it only uses one egg (my husband’s allergic).  I had tried the blueberry and chocolate chip variation before, but this time I tried the orange cranberry and used dried cranberries instead.  It turned out beautifully!  I’m including the recipe page with variations.  Just be careful to follow the recipe changes correctly!  What I like is that they are not too sweet.  They freeze beautifully!  This recipe is true to nature, it only makes 12 so if you want more, double it.

INGREDIENTS:

  • 3/4 cup milk
  • 1 tablespoon grated orange peel*
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped cranberries (fresh or dried works).*

*Known IC irritants!

DIRECTIONS:

  1. Heat oven to 400° F.  Grease bottoms only of 12 medium muffin cups with shortening, spray with cooking spray or line with paper cups.
  2. In large bowl, beat milk, orange peel, oil, egg with fork or wire whisk until well mixed. 
  3. Stir in flour, sugar, baking powder, and salt all at once just until flour is moistened.  Fold in 1 cup coarsely chopped cranberries.  (Batter will be lumpy).  *If you over mix, the tops will be unattractively peaked.*
  4. Divide batter evenly among muffin cups.
  5. Bake 20-25 minutes or until golden brown.  If baked in greased pan , let stand about 5 minutes in pan, then remove from pan to wire rack.  If baked in paper cups, immediately remove from pan to wire rack.  Serve warm if desired.

 

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