GFMN

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We are compiling recipes now.  If you have a favorite to share, please email it to Barb Bense at bense@rea-alp.com

Thank you!

Appetizers

Taco Dip

1 lb. hamburger

Packet of taco seasoning

small jar of salsa

package of dairy-free sour cream (Sour Supreme)

package of dairy-free cream cheese (Better than Cream Cheese)

1 package of French onion soup mix

Shredded dairy-free cheese

lettuce

tomato

olives (optional)

Brown hamburger and add packet of taco seasoning (reserve 1/8 tsp.); allow meat to cool.  Spread cream cheese in a 9" x 11" pan and chill.  Mix sour cream and onion soup mix to make a dip and chill.  Put layer of hamburger over cream cheese, then layer sour cream dip, and top with lettuce, cheese, tomato and olives (optional).

Guacamole

3 avocados

1 lime

1 Tblsp. non-dairy sour cream

1/2 tsp. Kosher salt (more if you desire)

1/2 medium onion, diced

1 Tblsp. cilantro, chipped (more if you desire)

1 clove garlic, minced

Scoop out avocados, mash and add all the other ingredients.  Serve with chips.  20 prep time and makes 4+ servings.

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Beverages

Strawberry Slush

16 - 20 oz. bag of frozen strawberries

1 large can frozen lemon concentrate

5 cups water

Blend strawberries and water in the blender.  Add lemonade concentrate.  Stir.  Put in the freezer.  After it is frozen, mix in glasses with 7-up, Sprite or Squirt.

Citrus Punch

1 (12-oz.) can orange juice frozen concentrate, thawed

1 (12-oz.) can lemonade frozen concentrate, thawed

1 (12-oz.) can limeade frozen concentrate, thawed

4 cups cold water

1 liter ginger ale, chilled

Orange, lemon, or lime slices for garnish

In punch bowl or 2 1/2 quart pitcher, combine concentrates and water.  Mix well,  Stir in ginger ale.  Serve immediately.  Garnish if desired.

Spiced Apple Drink

2 quarts apple cider

2 cups orange juice

1 cup lemon juice

2 (46-oz) cans pineapple juice

1 cinnamon stick

1 tsp. whole cloves

In 5 quart Dutch oven, combine all ingredients.  Bring to a boil over high heat.  Reduce heat to low; simmer 20 minutes.  Remove spices; discard.  Serve hot.  Makes approximately 30 (3/4 cup) servings.

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Breads

Collin's Favorite Carmel Rolls

1 loaf of Rhode's Frozen bread dough, thawed as directed

4 Tblsp. dairy-free margarine, melted (3 for carmel and 1 for bread dough)

1/4 cup brown sugar

2 tsp. dairy-free milk

2 Tblsp. light corn syrup

cinnamon

1/4 cup brown sugar

Combine 3 Tblsp. margarine, 1/4 cup brown sugar, milk & syrup.  Place in microwave for 1 minute and blend well.  Spread in 10' x 8" or 9" x 9" pan. 

Roll out dough to a 16" x 8" rectangle.  Brush with remaining margarine and sprinkle with 1/4 cup brown sugar and cinnamon.  Roll up like a jelly roll.  Cut into 12 pieces.  Put into pan with carmel and let rise until doubles in size.  Bake at 325 degrees for 25 - 30 minutes.  Cool for one minute and then turn rolls unto tin foil.

Donut Holes

1 package dairy-free refrigerator biscuits

Oil

Cut biscuits into quarters and roll into a donut hole (a ball).  Heat oil in frying pan and then carefully drop the holes into the hot oil.  Cook until brown, then turn and cook other side until brown.  Drain on paper.  Roll in white & brown sugar when a little warm.

Pancakes

1 cup flour

2 tsp. baking powder

1 large egg, beaten

1 Tblsp. dairy-free margarine

1 Tblsp. sugar

1/2 tsp. salt

3/4 cup dairy-free milk

Sift flour, sugar, baking powder, and salt together.  Add the egg, milk and melted margarine.  Stir until smooth.  Pour batter in small amounts onto a hot greased griddle or skillet.  Turn pancakes as soon as they are puffed and bubbling.  Fry other side until golden brown.

Chocolate Chip Muffins

2 cups flour

1/2 cup sugar

3 tsp. baking powder

1/2 tsp. salt

3/4 cup chocolate chips

1 egg, well beaten

3/4 cup Rice Dream, or dairy-free milk

1/3 cup oil

Topping:

3 Tblsp. sugar and 2 Tblsp. brown sugar

Heat oven to 400 degrees.  Grease bottom only of 12 muffin cups.  Lightly spoon into measuring cup; level off.  In medium bowl, combine flour, 1/2 cup sugar, baking powder, salt and chocolate chips; blend well.  Add egg, dairy-free milk, and oil; stir just until dry ingredients are moistened.  (Batter will be lumpy.)  Fill prepared muffin cups 2/3 full.

In small bowl, combine topping ingredients.  Sprinkle evenly over batter in each cup.  Bake at 400 degrees for 20 - 25 minutes or until golden brown.  Run knife around edges to loosen, if necessary.  Remove muffin cups immediately.  Serve warm.

 

Pretzel Bread

Makes 16 sliders, 8 burger or hot dog buns, or a dozen breadsticks.

Note: This recipe is adapted from www.allrecipes.com.  For an even chewier roll, substitute bread flour for all-purpose flour. Instant yeast also is called rapid-rise or bread machine yeast.

1/2 c. water

1/2 c. milk

2 tbsp. butter, softened

3 c. flour

2 tbsp. brown sugar

2 1/4 tsp. (1 env.) instant yeast

2 tsp. salt

1 egg, separated

Cooking spray

Cornmeal for pan

3/4 c. baking soda

Coarse kosher salt for sprinkling

Combine 1/2 cup water, milk and butter in a microwave-safe container and heat for about 45 seconds to melt the butter and warm the milk. Set aside.

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Meats

JoJo's Sloppy Joes

2 lbs. ground beef

1 large onion, chopped

3 Tblsp. brown sugar

3 Tblsp. vinegar

1 Tblsp. prepared mustard

1/2 c. water

1 c. ketchup

1 tsp. salt

1 tsp. pepper

Brown ground beef and onion.  Add brown sugar and vinegar.  Simmer for 5 minutes.  Add remaining ingredients and simmer for 20 minutes.  Serve on buns.

Sloppy Joes

1 lb. ground beef

1/4 cup BBQ sauce

1 can Campbell's chicken gumbo soup

1/4 soup can water

Salt and pepper to taste

Brown ground beef, drain and season.  Stir in soup and water.  Add BBQ sauce.  Simmer.  Serve on dairy-free buns.

Italian Spaghetti Sauce with Meatballs

Heat together in a large pan: 

2 large cans tomato juice

4 cans tomato sauce

4 cans tomato paste

Brown 1 lb. pork sausage and add to tomato juice, sauce and paste.  Add 1 cup chopped celery, green pepper, and 1 large onion, chopped fine.

Season with the following:

1 garlic clove, pressed

2 tsp. oregano

2 banana peppers, chopped very fine

Brown 3 lbs. hamburger made into balls and add to juice mixture.  Simmer for 4 to 5 hours.

Skillet Dinner

Bacon

1 lb. hamburger

1 onion

6 raw potatoes

6 raw carrots

Cover bottom of skillet with pieces of bacon.  Put crumbled hamburger over bacon.  Slice onion over hamburger.  Next layer potatoes and carrots, salting each layer slightly.  Put on burner and let bacon simmer for 5 minutes.  Add 1/2 cup water and cover; lower heat to simmer and cook until vegetables are done (about 40 minutes).

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Salads

Chicken Salad (LouAnn Goossens)

 

                Noodles

                Chicken

                Green onions

                Celery

                Fresh grapes, dried cranberries and/or dried cherries

                Pine nuts or slivered almonds

                Marzetti’s Poppy Seed dressing

 

Boil noodles of your choice, cut up cooked chicken, green onions, and celery.  Add all ingredients together with choice of fruit and nuts with some poppy seed dressing.

 

Greek Salad with Dairy-Free “Feta”  (Sue Nugent)

 

1 package tofu

½ c. olive oil

¼ c. lemon juice

2 tsp. salt

2 tsp. Greek or Italian seasoning

½ t. pepper

1 tsp. onion powder

½ t. garlic powder

 

Put tofu into a large bowl.  In a shaker or small jar with lid, combine oil, lemon juice, salt, seasoning and pepper and shake it.  Add onion powder and garlic powder.  Pour over tofu and toss gently.  Refrigerate at least two hours.   

Pineapple-Peanut Slaw

Mix together in a bowl:

3 1/2 cups shredded cabbage

2 medium carrots, shredded

14 oz. can pineapple chunks, drained or about 2 cups fresh pineapple cut

1/2 cup roasted unsalted peanuts

Pour over and mix in 1 1/2 cups coleslaw dressing.  Makes about 6 cups.

Strawberry Pretzel Salad

2 3/4 cups crushed dairy-free pretzels

2 Tblsp. sugar

1 1/2 sticks dairy-free margarine

8 oz. Tofutti Better Than Cream Cheese

1 cup sugar

1 (8 oz.) carton Rich's Whip, prepared

2 small packages strawberry Jello

3 cups hot water

1 large box sliced frozen strawberries

Mix together pretzels, sugar and margarine; put in bottom of 9" x 13" pan.  Bake at 350 degrees for 10 minutes.  Cool.  Cream together the Better Than Cream Cheese and sugar; fold in the Rich's Whip and put on top of the pretzel layer.  Dissolve jello in hot water; add the strawberries.  Let soft-set and pour on top of the cream cheese layer.  Sprinkle with crushed pretzels. 

Tuna Salad

3 cups uncooked Shell Noodles

2 cups Miracle Whip Salad Dressing

1/2 cup soy milk

1/2 tsp. yellow mustard

1 Tblsp. vinegar

1 tsp. sugar

1 - 2 tsp. seasoned salt

1 1/2 cup frozen peas

12 oz-can tuna

Cook noodles as directed on package and drain.  Rinse with cold water.  Mix milk, mustard, vinegar, seasoned salt, and sugar.  Add peas, tuna and noodles.  Mix well and refrigerate for one hour before serving.

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Vegetables

Scalloped Corn

1 stick dairy-free margarine, melted

1 can cream-style corn

1 can whole kernel corn and juice

1 cup dairy-free mayonnaise with 1 Tblsp. sugar, mixed

2 eggs, beaten

1 box Jiffy corn muffin mix

Put melted margarine in 9" x 13" baking dish and add cream style corn.  Add kernel corn and juice.  Add mayonnaise/sugar mixture.  Mix together and add beaten eggs and cornbread mix.  Stir well.  Bake uncovered for 45 minutes at 350 degrees.

Scalloped Potatoes

4 medium potatoes, peeled and sliced thinly

1 Tblsp. flour

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1 medium onion, sliced thinly

3/4 cup dairy-free milk

2 Tblsp. dairy-free margarine

3/4 cup crushed dry cereal flakes or potato chips

Place a layer of potatoes in a greased casserole dish.  In a small bowl, combine flour salt, pepper, and garlic powder.  Sprinkle about 1/2 Tblsp. of seasonings over potatoes.  Add a layer of onions.  Add another layer of potatoes, seasonings, and onions until all ingredients are used.  Pour milk over the dish.  Dot with margarine.  Top with crushed dry cereal flakes or crushed potato chips.  Bake at 375 degrees for about 1 hour or longer until potatoes are tender.  Makes about 4 servings.

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Cookies & Bars

Red Velvet Cookies with Cream Cheese Frosting (Elizabeth Hoey)

 

1 box Red Velvet cake mix (Duncan Hines is dairy free)

2 eggs

1/3 c. oil

2 Tblsp. Vanilla extract

 

Mix all the ingredients together, roll into balls and bake at 375o for about 8 – 10 minutes.

 

Frost with Duncan Hines Cream Cheese frosting, powdered sugar or without frosting.

 

Enjoy!

 Chocolate Chip Cookies

 

 

1 cup shortening

        (I usually double the recipe and use 1 c. margarine and 1 c. Crisco butter)

¾ c. brown sugar

¾ c. white sugar

2 eggs, well beaten

1 tsp. hot water

1 tsp. vanilla

1 tsp. salt

1 ½ c. flour (sifted)

1 tsp. baking soda

1 c. chopped nuts (optional)

1 pkg. choc. Chips (1 c. choc. Chips for each batch is plenty)

2 c. quick oatmeal

 

Mix all the ingredients in the order given.  Drop by tsp. on lightly greased cookie sheet and bake in 350 degrees oven for 15 minutes or until slightly brown.

Joanna's Favorite Sugar Cookies

Cream the following well:

1 cup powdered sugar

1 cup white sugar

1 cup dairy-free margarine

1 cup vegetable oil

2 eggs

Add:

1 tsp. vanilla

4 1/2 cups flour

1 tsp. salt

1 tsp. solda

1 tsp. cream of tartar

Roll into small balls and flatten with a glass dipped in sugar.  Bake at 350 degrees for 10 minutes.

Icing:

1 Tblsp. margarine

2 Tblsp. Rice Dream or Rich's Whip

1 cup powdered sugar

1/2 tsp. anise, almond extract or peppermint extract

Variations:

Instead of rolling into small balls, roll into an 8" log approximately 1 1/2" in diameter and then roll into nuts or sugar. 

Special K Bars

7 cups Frosted Flakes (dairy-free)

1 cup light corn syrup

1 cup brown sugar

1 1/2 tsp. vanilla (You can also add 1/2 - 1 tsp. almond extract.)

1 1/2 cups peanut butter

Boil syrup and sugar.  Remove from heat and stir in vanilla and peanut butter and then add cereal.  Spread in a 9" x 13" pan.  Spread one bag of chocolate chips on top of bars.  Let cool.

Salted Nut Rolls

Fondant Center

1/3 cup margarine

1 tsp. salt

1 lb. (4 cups) powdered sugar

1/3 cup light corn syrup

Mix well, knead and form into logs.  FREEZE.

Melt the following ingredients:

2/3 cup light corn syrup

1/4 cup dairy-free margarine

12 oz. package peanut butter chips

2 tsp. vanilla

Cool slightly.  Dip frozen logs into warm mixture.  Roll into crushed salted peanuts.

Vegan Fudge

8 oz. dairy-free cream cheese

4 cups powdered sugar

1 tsp. vanilla

1 cup dairy-free chocolate chips, melted

Place the cream cheese in a food processor and blend until smooth.  Add powdered sugar and vanilla.  Melt chocolate chips in microwave or double boiler.  Pour into food processor and process until blended.

Pour into 8" x 8" pan that has been lined with wax paper.  Refrigerate until firm.  Pull wax paper out of pan.  Cut fudge into bite-size pieces.  Store in refrigerator in an airtight container. 

Variations:  Add chopped walnuts, macadamias or almonds; add shredded coconut; or add sun-dried cherries.

Quam's Sugar Cut Out Cookies

2/3 cup sugar

2/3 cup margarine

2 eggs

1 tsp. vanilla

2 cups flour - scant

1 1/2 tsp. baking powder

Roll out cookies and bake at 350 degrees for 8 - 10 minutes.  Do not overbake.

Frosting:  Start with a cup of powdered sugar and add dairy-free milk to your desired consistency.  Add a small amount of food coloring.

Gingerbread Cookies

1 cup shortening

1 cup sugar

1 cup molasses (at room temperature)

1 egg, slightly beaten

5 cups flour

1/2 tsp. salt

1 Tblsp. cinnamon

2 tsp. ginger

1 tsp. ground cloves

1 tsp. ground nutmeg

In the bowl for electric mixer, fitted with the flat beater attachment, beat the shortening and sugar.  Once fluffy, add in the molasses and egg and combine. 

In a separate bowl, sift the dry ingredients together.  Combine with the shortening mixture by adding the flour, one cup at a time, stopping the machine to add the flour and then mixing until blended.  Dough will get quite heavy.  Form the dough into two balls and place in a plastic bag, seal and refrigerate for one hour.

Preheat the oven to 350 degrees and place a sheet of parchment on a baking sheet.  Remove one piece of dough from the refrigerator and roll out on a lightly floured surface.  Dough should be 1/8" thick.  Cut out cookies as desired.  Bake cookies for 8 - 10 minutes.

Rudolph Peanut Butter Cookies

1/2 cup shortening

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar (packed)

1 egg

1 1/4 cup sifted flour

1/2 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

Mix sugar, shortening, peanut butter and egg thoroughly.  Sift the remaining ingredients and stir into mixture.  Chill dough.

Roll into balls, the size of a large walnut.  Place 3" apart on a lightly greased baking sheet.  Bake cookies until set, but not hard; about 10-12 minutes at 375 degrees.

Before cookies are fully baked, add pretzels for the reindeer's antlers.  After baking, decorate with dairy-free chocolate chips for the eyes and a red hot candy for the nose.

Chocolate Dipped Peppermint Candy Can Cookies

Box of Candy Cane Joe Joe's from Trader Joe's (or Oreos)

12 oz. package dairy-free chocolate chips

1 Tblsp. of Crisco

Lollipop sticks (from a Craft store like Michael's)

Dairy-free sprinkles and candy decorations

Treat bag covers and thin wire ribbon

Melt chocolate chips and Crisco in microwave or double boiler (do this very carefully and in short 30 second intervals).  Put a dab of chocolate on the tip of the stick before inserting into cookie.

Dip into chocolate and sprinkles to decorate.  Stick into a piece of foam to dry.  Put into bags and seal with ribbon.

 

Almost Famous Peppermint Bark

 

12 ounces good-quality semisweet chocolate, chopped into 1/2 inch pieces

 1 1/2 teaspoons peppermint extract

 1 pound good-quality white chocolate, chopped into 1/2 inch pieces (White almond bark or candy coating works, I found dairy free at Cub and Fleet Farm)

 3 Candy canes or 12 round hard peppermint candies, crushed

 

1.       Line a 9-by-13-inch baking dish with aluminum foil, shiny side up; smooth out any wrinkles. Heat 1 inch water in saucepan over low heat until simmering.

2.       Put all but 3/4 cup of semisweet chocolate in heatproof bowl, set bowl over saucepan of heating water (do not let bowl touch water) and stir until one-third of chocolate is melted. Remove the bowl from saucepan; keep steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all the chocolate is melted. Return bowl to saucepan 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: it may take up to 10 minutes to melt the chocolate.

3.       Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.

4.       Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint exact; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

 

Handcrafted Dairy/Casein-Free Chewy Caramels

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Serves: enough caramel to dip 6 - 8 medium apples or approx. 24 caramel candies

Ingredients

  • 1 cup Earth Balance Vegan Buttery Spread
  • 2 1/4 cups packed Brown Sugar
  • 2 cups Mimic Creme Unsweetened Vegan Cream (or your favorite dairy free milk substitute)
  • 1/2 cup Honey
  • 1/2 cup Lyle's Golden Syrup
  • 1 tsp. Pure Vanilla

Directions

1.             Line an 8x8x2-inch or 9x9x2-inch cake pan with foil, extending foil over edges of pan.

2.             Generously butter the foil. If desired, sprinkle coarse sea salt or chopped walnuts over bottom of pan. Set pan aside.

3.             In a 3-quart heavy saucepan, melt Earth Balance over low heat.

4.             Add the brown sugar, MimicCreme (or dairy-free milk), honey and Lyle's Golden syrup; mix well.

5.             Cook and stir over medium-high heat until mixture boils.

6.             Clip a candy thermometer to the side of the pan.

7.             Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 248°F, firm-ball stage (this took about 1 hour to 1 hour 15 minutes for me to achieve). **Adjust heat as necessary to maintain a steady boil and watch temperature carefully during the last 10 to 15 minutes of cooking as temperature can increase quickly at the end.

8.             Remove saucepan from heat; remove thermometer.

9.             Stir in vanilla.

10.          Quickly pour mixture into prepared pan.

11.          Let stand about 2 hours or until firm. When firm, use foil to lift it out of pan.

12.          Use a buttered knife to cut into 1-inch squares. Wrap each piece in waxed paper or plastic wrap. Store at room temperature.

 

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Desserts

Café Latte’s Cake

Cake Ingredients:

1 Egg

2/3 cup Vegetable oil

1 cup Buttermilk (substitute 1 cup dairy-free milk and 1 Tablespoon lemon juice)

2 cups Flour

1 3/4 cups Sugar

1/2 cup Good quality cocoa

1 tsp. Salt

1 tbsp. Baking soda

1 cup Hot coffee

Frosting:

1/2 cup Milk

1 cup Sugar

6 tbsp. dairy-free margarine

2 cups dairy-free chocolate chips

Prepare oven and pans: Preheat oven to 350 degrees. Grease 3 (9-inch) cake pans. Cover each bottom with disk of parchment paper.

To make cake: In bowl, combine egg, oil and buttermilk. In large separate bowl, mix together flour, sugar, cocoa, salt and baking soda. Gradually add wet ingredients to dry until well mixed. Gradually add hot coffee. Scrape batter into prepared pans.

To bake cake: Bake for 25 to 30 minutes, or until toothpick inserted into center comes out clean. Let cake rest in pans for 10 minutes. Turn out onto wire racks to cool.

To make frosting: Mix sugar and milk in saucepan. Add butter. Bring to a boil. Remove from heat. Add chocolate chips to pan. Using wire whisk, mix until smooth. If frosting is too thick or grainy, add 1 or 2 teaspoons hot coffee.

To assemble cake: Place one cooled cake layer, top-side down, on cake plate. Spread with one-third of frosting, pushing it out gently from edges to make a petal effect. Add next layer, again top-side down. Repeat frosting and final layer top-side up, frost with petal effect.

Chocolate Crazy Cake (Jan and Sarah Mulford)

 

3 cups flour

2 cups sugar

1/3 cup cocoa

1 tsp. salt

2 tsp. soda

Combine above ingredients in a large bowl and mix with spoon.

 

Add the following:

2 Tblsp. White vinegar

1 tsp. vanilla

¾ cup oil

2 cups water

Stir with fork until smooth and put in 9” x 13” pan.  DO NOT GREASE THE PAN!

 

Bake for 35-40 minutes at 350o or until toothpick comes out clean. 

 

Frosting:

¼ c. Crisco shortening

1/3 cup dairy-free milk (or Coffee Rich)

1/3 cup cocoa

1 ½ tsp vanilla

Dash of salt

3+ cups powdered sugar

 

Beat until well blended and smooth.

 

Lemon Bundt Cake (Barb Bense)

 

1 (18.25 oz) package lemon cake mix

1 (3.4 oz.) package instant vanilla pudding (or lemon pudding)

¾ c. vegetable oil

4 eggs

1 cup lemon-lime flavored carbonated beverage

 

1.        Preheat oven to 325 degrees.  Grease and flour a 10-inch bundt pan.

2.        In a large bowl, combine cake mix and pudding mix, then stir in oil.  Beat in the eggs, one at a time, then stir in the lemon-lime soda.

3.        Pour batter into prepared pan.  Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool (Cool 15 minutes in the pan before inverting onto a cooling rack to cool completely).  (It was more like 50 minutes to bake.)

4.        Put the glaze on the cake after it cools. 

 

Glaze: 1 cup powdered sugar, 1 Tblsp. Dairy-free milk and 1 tsp. lemon extract.

Divvies Chocolate Cupcakes (one dozen)

 

 

 

 

 

 

1 1/2 cups cake flour (not self-rising)

3/4 cup sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons vegetable oil

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

1 1/4 cups water

 

1.    Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

2.    In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.

3.    In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.

4.    Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.

5.    Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

Divvies Vanilla Frosting (one dozen cupcakes)oodDairy-freeDessert FrostingMeatlessNut-freePork-freeRice milkShellfish-freeVanilla

1 3/4 cups confectioners' sugar

1/2 cup dairy-free margarine, chilled

1/8 teaspoon salt

1/2 teaspoon pure vanilla extract

1 tablespoon rice milk

 

1.       In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.

2.       Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.FoodCocoaCupcakesDairy-freeDessert MeatlessNut-freePork-freeShellfish-fre

1 1/2 cups cake flour (not self-rising)

3/4 cup sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons vegetable oil

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

1 1/4 cups water

 

1.    Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

2.    In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.

3.    In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.

4.    Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.

5.    Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

Divvies Vanilla Frosting (one dozen cupcakes)

 

FoodDairy-freeDessert FrostingMeatlessNut-freePork-freeRice milkShellfish-freeVanilla

1 3/4 cups confectioners' sugar

1/2 cup dairy-free margarine, chilled

1/8 teaspoon salt

1/2 teaspoon pure vanilla extract

1 tablespoon rice milk

 

1.       In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.

2.       Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.

 

1 1/2 cups cake flour (not self-rising)

3/4 cup sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons vegetable oil

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

1 1/4 cups water

 

1.    Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

2.    In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.

3.    In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.

4.    Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.

5.    Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

Divvies Vanilla Frosting (one dozen cupcakes)

 

FoodDairy-freeDessert FrostingMeatlessNut-freePork-freeRice milkShellfish-freeVanilla

1 3/4 cups confectioners' sugar

1/2 cup dairy-free margarine, chilled

1/8 teaspoon salt

1/2 teaspoon pure vanilla extract

1 tablespoon rice milk

 

1.       In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.

2.       Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.

 

Calley's Chocolate Dessert

 

 

 

 

 

 

 

 

Carrot Cake Non-Dairy Cream Cheese frosting

 

13 oz. package Toffuti Cream Cheese

¼ c. Earth Balance margarine

1 tsp. vanilla

2 c. sifted powdered sugar

 

In a mixer bowl, beat together cream cheese, margarine, and vanilla until light and fluffy.  Gradually add powdered sugar, beating until smooth.  Spread over cooled cake.

 

Calley's Dessert

Bottom Layer:

Brownie mix -- Prepare one box of brownies (we use Duncan Hines) in a jellyroll or flat pan. (Directions may ask you to use a 9" x 13" pan.)

 

Middle Layers:

1 pint of Rich's Whip -- Beat until "Stiff."  Add powdered instant pudding to taste in flavor of choice.  We use the white chocolate for the bottom layer, then chocolate for the top layer.  In the chocolate layer, you may desire to add in some more Hershey's chocolate syrup for more flavor.

 

To enhance the flavor,  you may add: chocolate chips, fruit spread, marshmallows, etc.

Oreo Mint Dessert

1 package Oreo cookies

1 cup small pillow mints

1 cup miniature marshmallows

1 pt. dairy-free cream, whipped (no added sugar)

Crush the Oreos and spread 1/2 of them evenly in a 9" x 13" pan.  Gently stir the mints and marshmallows into the whipped cream.  Spread on top of Oreos.  Top with remaining Oreos.  Chill 24 to 48 hours before serving.  Top each piece of dessert with a mint, if desired.

Raw Apple Cake  (Katie Murphy)

1 cup oil

2 cups sugar

2 eggs

3 cups flour

1/2 tsp. salt

1 1/2 tsp. baking soda

1 tsp. vanilla

1/2 tsp. cinnamon

1/2 tsp. allspice

3 cups chopped apples

1 cup chopped nuts, optional

Mix oil, sugar, eggs, flour, salt, soda, vanilla and spices.  Add apples and nuts.  Pour into greased bundt pan.  Bake for one hour at 325 degrees.  Makes 8 - 12 servings.

Crazy Cake (Collin Bense)

1 1/2 cup flour

1/2 tsp. salt

2 Tblsp. cocoa powder

1 cup sugar

1 tsp. baking soda

Mix together and then add the following:

1 tsp. vanilla

1 Tblsp. vinegar

1/3 cup vegetable oil

Mix well then pour 1 cup cold water over mixture and mix.  Pour into lightly greased cake pan and bake for approximately 30 minutes at 350 degrees.

Double the recipe to fill a 9" x 13" pan.  Will need to bake longer than 30 minutes.

Pumpkin Cheesecake Bars  (Korissa Olson)

Crust Ingredients 

2 cups graham cracker crumbs

1/3 cup non-dairy butter substitute (ex. Earth Balance buttery sticks)

 

Filling Ingredients 

 

 

 

32 oz. (4 packages of 8 oz.) substitute cream cheese (Daiya or Tofutti) slightly softened

1 cup sugar

4 eggs

2 tsp. vanilla

1 cup pumpkin puree (canned or fresh, baked)

1 tsp cinnamon

1 Tblsp. pumpkin pie spice (or 1 tsp nutmeg + 1 tsp ginger + 1/8 tsp cloves)

 

Directions: 

 

Preheat oven to 325 (or 300 convection). Crush graham crackers using a food processor or put into a large, sealed zip top bag and roll over the crumbs with a rolling pin until they are finely chopped. Stir or process with the melted butter until the crumbs are no longer powdery and begin to stick together. If you find that your crumbs are not holding together well enough, melt another Tblsp. of butter and mix it in too. Press the crumb mixture into the bottom of a 9" x 13" baking pan. Place in the oven as it preheats while you are making the filling.

 

Beat together the cream cheese, vanilla and 3/4 cup of sugar (reserve the other 1/4 c). Blend in eggs using a mixer to beat well.  Scoop out 1 1/4 cup of this mixture and set aside. Add the remaining ingredients now: pumpkin puree, 1/4 c. sugar and spices. Once fully mixed, remove the pan and crust from the oven and pour approximately half of the pumpkin mixture on top of the crust. Pour lines of the plain cream cheese mixture across the top of the pumpkin mixture. Using a butter knife, cut into the top of this mixture by drawing lines down the length of the pan and then again across the width (leave approximately one inch between cut lines). This will pull the cream cheese mixture through the pumpkin mixture, leaving a feathered pattern in the top. Repeat by pouring the remaining pumpkin mixture on top, then the cream cheese mixture, then cut lines again.

 

Bake for 45 minutes, or until the center of the pan is fairly firm. Cool on a cooling rack, then refrigerate. These are best served chilled for several hours to help the cheesecake set up.

 

Cheesecake  (Cheryl Wicklund)

 

2 cans Pillsbury crescent rolls

2 (8 oz) packages of cream cheese, softened

1 cup sugar

1 tsp. vanilla

¼ cup dairy-free margarine (melted)

Cinnamon and sugar (I use about ¼ cup sugar and 1 Tblsp. Cinnamon)

 

Unroll and spread 1 can cresent rolls on bottom of ungreased pan.  Combine softened cream cheese, sugar, and vanilla.  Spread mixture over crescent rolls.  Unroll and spread remaining crescent rolls over mixture.  Spread melted margarine over the top and sprinkle with cinnamon and sugar.  Bake at 350 degrees for 20-30 minutes.

 

 

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Miscellaneous

 

Raspberries with Chocolate (Karen Hayes)

 

Put a chocolate chip or a piece of Enjoy Life chocolate in the inside of a raspberry!

 

Dairy-Free Sweetened Condensed Milk

 

2 cans Pure Coconut Milk (Approximately 13.66 oz each)

½ c Agave Nectar (Palm Syrup, Maple Syrup and Honey all work as well.)

 

The time to reduce is affected by the sweetener (Maple Syrup taking the longest, but each is delicious!)

 

In sauce pan, combine coconut milk and agave. Warm mixture over medium-low heat until mix begins to bubble. Continue to cook over low heat, mixing continuously until sauce is reduced to ½ , is slightly golden and is the consistency of a light syrup. Cool to room temperature. Store refrigerated in glass jelly jar until ready to use. Makes approximately 1 ½-2 c

 

Dairy-Free Evaporated Milk

1 (13 ounces) can Full Fat Coconut Milk

14 ounces So Delicious Unsweetened Coconut Milk

Combine both coconut milks in a small saucepan and simmer over medium heat until the volume is reduced by half, or 14-ounces (the same amount as one can of dairy evaporated milk), about 1 hour.

 

Sweetened Condensed Milk

Equivalent: 1 cup

 

3 cups Soy or Rice Milk

½ cup White Sugar (try evaporated cane sugar for more nutrients)

Vanilla Extract

Salt

Add the soy or rice milk and the sugar to a saucepan. Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup. Add a few drops of vanilla to taste, and a pinch of salt. Cool before using.  It may be stored in the refrigerator.

 

Sweetened Condensed Milk

Equivalent: 1-14 ounce can of Sweetened Condensed Milk

¾ cup White Sugar (try evaporated cane sugar for more nutrients)

½ cup Water

1 cup plus 2 Tablespoons of Soy Milk Powder

Combine all ingredients in a saucepan, and bring to a boil. Reduce heat and cook until thick, about 15 to 20 minutes. Cool before using. May be stored in the refrigerator.

 

 

Sweetened Condensed Milk

Equivalent: 1 cup of Sweetened Condensed Milk

 

¾ cup Silken Tofu

¼ cup Honey

Place the tofu and honey in a blender and process until very smooth. Cool before using, and store in the refrigerator

 

Evaporated Milk for Recipes

Equivalent: Approximately 2 cups of Evaporated Milk

 

1 cup Soy or Rice Milk Powder

1 cup Boiling Water

Combine the two ingredients in a blender, and blend until well mixed.

 

 

 

Sugared Pecans

1 lb. pecan halves

1 egg white

1 Tblsp. water

1 cup sugar

1 tsp. salt

1 tsp. cinnamon

Whip egg white and water until stiff.  Add pecans and mix well until moistened.  Add sugar, salt, and cinnamon and mix well.  Bake at 250 degrees for one hour (turning every 15 minutes).

"Really Good Stuff"

 1- 12 oz. pkg. Crispix cereal

1- 10 oz. pkg. pretzels (sticks)

1 pkg. original Bugles (can use cereal too - ex. Honeycomb or Cheerios)

2 cups cashews

 

2 cups brown sugar

1 cup margarine

1/2 cup white syrup

 

Mix the first four ingredients in a large roaster.  Stir the next three ingredients in a sauce pan, boil for 2 minutes (no longer).  Pour over the cereal mixture.  DO NOT stir yet.

 

Bake in 350 degree oven for 8 minutes.  Gently stir and bake another 8 minutes.

Gently stir again and turn out onto 2 cookie sheets and cool.

 

You can store mixture in four large ziplock bags or freeze it.

 

Granola

4 cups regular Oatmeal

1 1/2 cups shredded coconut

1 cup almonds

1 cup walnuts (optional)

1 cup sunflower seeds

1 cup dry dairy-free milk

1 cup wheat germ

Heat 1 cup oil, 1 cup honey and 1/2 teaspoon vanilla.

Add hot mixture to dry ingredients and spread on large cookie sheet(s) and bake at 200 degrees for 1 hour.  Stir often.

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