From Alice Enevoldsen (this recipe is undergoing testing)
Combine in a saucepan, stir well. Cook at medium/medium-low heat until simmering. Simmer for 5 minutes, stirring to keep from boiling over. The last drips off the spoon should stay separate from each other.
Pour into heatsafe bowl to cool. Serve or refrigerate and serve.
(cut down milk and cook longer for a thicker sauce… but don’t forget it will thicken as it cools!)
From Alice Enevoldsen
Mix all ingredients until smooth. Pour into crust.
Bake 10 minutes at 425F, 50 minutes at 350F (until filling is set). Cool.
IMPORTANT: Refrigerate overnight before serving. This is how you get that firm pumpkin pie without egg or milk.
Chicken NuggetsImage © 2011 Jason Gift Enevoldsen
Preheat oven to 425F, and prep a (nonstick) cookie sheet. Cut chicken into nugget-sized pieces.
Mix fake eggs with water, and add the chicken. Let it sit.
Chop up the spices, mix with bread crumbs and wheat germ. Mix in the oil well. Dip each chicken piece in the seasoning and coat well. Spread out on the baking sheet and bake for 10 minutes. Turn and bake for 5 more minutes.
I have also made the seasoning ahead of time and refrigerated it or frozen it so all I have to do is chop the chicken and coat it. If you do this I would add the oil at the time of coating, not before you freeze or fridge the topping.
I always thought chicken nuggets were an insanely processed, always cross-contaminated product of the fast-food industry. The above recipe is for whole pieces of chicken, baked, and a super-yummy mode of transport for your favorite dipping sauces. So I suppose they’re just as healthy as your dipping sauces.
Earth’s Best Kidz Baked Chicken Nuggets I have also just found that (as of April 2011) Earth’s Best Kidz Baked Chicken Nuggets are safe for us, though they contain wheat and soy. And they’re not as healthy as the above home-baked ones which you have complete control over the ingredients for. But they’re frozen, cook up quick, and are a healthier vehicle for dipping sauces than french fries.
Earth’s Best Kidz Baked Chicken Nuggets
I have also just found that (as of April 2011) Earth’s Best Kidz Baked Chicken Nuggets are safe for us, though they contain wheat and soy. And they’re not as healthy as the above home-baked ones which you have complete control over the ingredients for. But they’re frozen, cook up quick, and are a healthier vehicle for dipping sauces than french fries.
Mix Together
Stir Together
Cut into Strips (if you want strips, I haven’t tried this with whole slices)
Mix liquid and dry ingredients in a plate. Coat (do not soak) only as many strips of bread at a time as will fit into your skillet. In cooking words I would say “dredge” the bread strips in the goop.
Place immediately into low-heat lightly-greased skillet, cook till done – a couple minutes on each side. Hopefully you can get to a point on side 1 where the bread seems to be drying a little on the top before you flip, and then the bottom side that you flip up will be golden-brown.
I’ve been searching for a good, functional egg-free French Toast recipe for years. Thank goodness for Jennifer and Alyce on the WA-FEAST listserv who turned me on to the idea of making a very thin pancake batter, and using that. It is very close to exactly what I need. There’s one more recipe through them that I need to try – it relies on Xanthan Gum. The recipes on the vegan websites that use bananas, egg-replacer, or cornstarch never turn out for me. I wonder if I’m using the wrong bread. This recipe is also shared with other allergy-friendly recipes at Cybele Pascal’s website.
I’ve been searching for a good, functional egg-free French Toast recipe for years. Thank goodness for Jennifer and Alyce on the WA-FEAST listserv who turned me on to the idea of making a very thin pancake batter, and using that. It is very close to exactly what I need. There’s one more recipe through them that I need to try – it relies on Xanthan Gum. The recipes on the vegan websites that use bananas, egg-replacer, or cornstarch never turn out for me. I wonder if I’m using the wrong bread.
This recipe is also shared with other allergy-friendly recipes at Cybele Pascal’s website.
From Alice Enevoldsen (modified from Kitty Gift)
Shoo-fly pie Image © 2011 Jason Gift Enevoldsen
Bottom:
Make pie crust, put in pie dish. Place pie dish on a non-stick cookie sheet (you’ll thank me later).
Make top crumbs by mixing flour and brown sugar, then cutting in palm oil until it loosely clumps together.
Measure Karo and maple syrup in 2 cup glass measuring cup (to get a more barrel molasses-y flavor put in more Karo, less maple syrup, and a tablespoon or so of Grandma’s molasses. Do not use blackstrap molasses). In 1 cup measuring cup, boil water. Add baking soda to hot water. Add water to molasses measuring cup and mix thoroughly.
Assemble pie by alternating layers of the liquid and the top crumbs – about 3 layers of each.
Bake at 375F for 35 minutes. (Don’t forget to have that non-stick cookie sheet under your pie, it will save you from any boil-over burning on the oven elements)
I’ve taken up the Gift family torch to pass on the cult of loving shoo-fly pie to as many as possible. So far I have at least a dozen converts. When it is described to you – “pie made with innards of brown sugar and molasses” – you have no idea what this will be like. You picture some sort of candy in a pie crust. Tasty sure, but how do you eat it? You’re completely wrong. It is a bit like cake in a pie-crust. But that doesn’t do it justice.
I’ve taken up the Gift family torch to pass on the cult of loving shoo-fly pie to as many as possible. So far I have at least a dozen converts.
When it is described to you – “pie made with innards of brown sugar and molasses” – you have no idea what this will be like. You picture some sort of candy in a pie crust. Tasty sure, but how do you eat it? You’re completely wrong. It is a bit like cake in a pie-crust. But that doesn’t do it justice.
This should be made with barrel molasses instead of Karo and maple syrup. Sometimes this is called Dutch barrel syrup (as in Pennsylvania Dutch – i.e. German). If you have access to this ingredient, first send me some, then make the pie with it instead. For the rest of us, the last sighting of barrel molasses was at a little Mom & Pop style general store in New Jersey. You had to bring your own containers. You’d think molasses would be a better substitute than corn syrup, but after many, many trials I’ve determined that the closest flavor is dark Karo. There is no bite to barrel molasses, though it has a depth of flavor lacking in Karo, which is why I put in half maple syrup also. The barrel molasses is aged in barrels – giving it the name and the flavor.
This should be made with barrel molasses instead of Karo and maple syrup. Sometimes this is called Dutch barrel syrup (as in Pennsylvania Dutch – i.e. German). If you have access to this ingredient, first send me some, then make the pie with it instead. For the rest of us, the last sighting of barrel molasses was at a little Mom & Pop style general store in New Jersey. You had to bring your own containers.
You’d think molasses would be a better substitute than corn syrup, but after many, many trials I’ve determined that the closest flavor is dark Karo. There is no bite to barrel molasses, though it has a depth of flavor lacking in Karo, which is why I put in half maple syrup also. The barrel molasses is aged in barrels – giving it the name and the flavor.
Clockwise from top: Gingersnaps, Star Shortbread, Powdered-Sugar Lemon, Oatmeal, Oatmeal with Craisins, and (middle) Lemon-Flower Tarts Image ©2010 Jason Gift Enevoldsen
I baked 5 batches of cookies this week. Yum!
If you think holiday baking is harder with allergies, well, I don’t think it is. What’s hard is store-bought safe food. Here are some of my favorite recipes for the holidays.
Gingersnaps Shortbread Powdered-Sugar Lemon Cookies Oatmeal Cookies (add craisins for festivity) Lemon-Flower Tarts
Julekake Sugar Cookies Joulupiparkakut – Gingerbread Powdered-Sugar Mints (wheat free!) Blondies Pumpkin Bread And don’t forget about pie with the filling of your choice
Have a safe and yummy holiday season!
From Debbie Gift
Cream the margarine and sugar
Add other ingredients
Form into balls
Roll in sugar
Bake on ungreased cookie sheet
300 degrees – 30 minutes
Julekake Image © 2010 Jason Gift Enevoldsen
Heat the milk until warm, but not hot – 130F max.
Mix dry American* plain yeast with 1/4 cup warm water. Add a dash of sugar or honey or something for the yeasties to eat.
Pour milk into the room-temperature mixer mixing bowl. Add fat, sugar, cardamom, salt (yes, I put salt in this time – I never do but I’ve been frustrated at this dough so I decided to follow the recipe more closely in some ways). Mix a little – your fat won’t mix in, don’t worry about it. If the yeast is foamy, add it and 2 cups of flour to the mixing bowl. Mix with dough hook until smooth. You want this dough to be as “loose” as possible, while still holding together as a dough.
Sprinkle your raisins and candied fruit with a generous dose of flour, and toss till all are coated lightly. Add these to the mixer.
Continue to add flour as you’re mixing (but wait in between to see the flour get mixed in, and see how the consistency changes while mixing) until you have dough that holds together as a lump, not sticking to the sides of the bowl too much. You should be mixing for about 7 minutes. You may well not use all the 3.5 cups of flour, but you don’t want sticky dough.
Detach all dough from dough hook, transfer to a greased (IMPORTANT) bowl, cover, and let rise in a cozy, warm place until doubled in size – about an hour. Punch down. Rise again until doubled in size – about 2 hours (IMPORTANT, but maybe you can skip this by doing your first rise for 2 hours, I’m not sure yet). Punch down. Form into round buns on a greased or non-stick baking sheet. Let rise again until half again as big – another hour. Brush liberally with oil, bake at 350F degrees for about 25 minutes. Brush with oil while still hot. Cool. Slice and eat.
I FINALLY GOT IT TO WORK! The texture was light and fluffy and AWESOME. Yay! So, the major changes were doubling the yeast, adding a second double-time rise, and rising the dough in a greased bowl.
*I think American yeast is different than Scandinavian yeast. In all these high-fat, “warm the milk”-first doughs I seem to never be able to get them to rise. I follow the recipe diligently, and where it says “doubled in size” mine always comes out 1.25 times in size. In discussions with a Danish baker, we determined that the directions on her package of yeast were quite different from the directions on mine – always calling for the dry yeast to be mixed in with the flour while still dry. The above directions are a modified version based on what we need to do with American yeast, and what I saw watching a Norwegian video about making Julekake. This is my first attempt at using a dough hook.
*I think American yeast is different than Scandinavian yeast. In all these high-fat, “warm the milk”-first doughs I seem to never be able to get them to rise. I follow the recipe diligently, and where it says “doubled in size” mine always comes out 1.25 times in size. In discussions with a Danish baker, we determined that the directions on her package of yeast were quite different from the directions on mine – always calling for the dry yeast to be mixed in with the flour while still dry. The above directions are a modified version based on what we need to do with American yeast, and what I saw watching a Norwegian video about making Julekake.
This is my first attempt at using a dough hook.
We used to get these all the time at a local Scandinavian bakery. Eventually I started having minor reactions to the cross-contamination, and I wanted to share them with my more-sensitive husband. As they’re an integral part of Christmas for me, I had to learn to bake them myself. I always struggle with not killing my yeast, and with getting them to rise enough.
We used to get these all the time at a local Scandinavian bakery. Eventually I started having minor reactions to the cross-contamination, and I wanted to share them with my more-sensitive husband. As they’re an integral part of Christmas for me, I had to learn to bake them myself.
I always struggle with not killing my yeast, and with getting them to rise enough.
Blend softened margarine and 8 ½ cups powdered sugar.
Add peppermint extract and food colorings (split mixture into portions for multiple colors).
Knead in the remaining powdered sugar until consistency allows you to make a “log roll” shape or small balls without cracks.
Cut slices from the log roll, cut slices in 4 pieces, then roll into small balls. Or scoop out teaspoon sized chunks from the mixture and roll into balls.
Dip candy mold in superfine sugar and tap out excess.
Roll balls in superfine sugar, press into mold, unmold onto waxed paper.
Let dry on waxed paper until candies can be lifted without breaking.
Store in covered container.
This recipe is a little more finicky than others. The creamed fat and sugar need to turn out just right for the cookies to turn out. Last time I made them the creamed fat and sugar looked (seriously) like beaten egg-whites – peaks and all. They turned out PERFECTLY.
Preheat oven to 350 degrees F (180 degrees C).
Cream both fats and sugar until fluffy. Then keep creaming them. Cream until it looks like butter and sugar creamed together. You want the sugar to be smooth, not grainy – so keep creaming. Stir in vanilla. Add flour all at once and mix only until mixed. Do not overwork the dough.
Smoosh out enough dough for one cookie and cut it in place on the cookie sheet with a cookie cutter. Before removing cutter, take extra dough from around the cutter and add it back to the rest. When you have a full sheet of cookies, chill them for 10 minutes then put them directly in the oven.
You can also put through cookie press and form cookies onto baking sheets. Do not overwork the dough.
Bake for 10 – 12 minutes. Glaze with a powdered-sugar/water or powdered-sugar/oat milk glaze.
