Apple Cake (no milk, egg, soy)
Apple Frosting (no milk, egg, soy)
Banana Pumpkin Bread (no milk, egg, soy)
Basic Flour Tortilla (no milk, egg, soy)
Chocolate Ice Cream (no milk or egg)
Chocolate Pudding (no milk or egg)
Corn Tortillas (no wheat, soy, milk or egg)
Creamsicles (no milk or egg)
Fudgesicles (no milk or egg)
Harvest Pumpkin-Pineapple Loaf (no milk, egg, soy)
Healthy Cookies (no milk or egg)
Vanilla Pudding (no milk or egg)




Apple Cake

2 1/4 cups flour
2 tsp baking powder
1 tbsp ground cinnamon
1/4 tsp salt (optional)
1 cup lightly packed brown sugar
1/2 cup canola oil
1 1/2 cups applesauce
1 Granny Smith apple

Grease 9 x 9 pan and preheat oven to 325. In a large bowl, beat brown sugar, oil and applesauce until well mixed. Beat in flour mixture (of dry ingredients premixed). Spoon batter into pan. Core and slice the apple (into a shape like a half moon) and lay those on top of the batter. *Important step* - Cover with foil and bake 55-60 minutes and make glaze.

Apple Frosting

2 tbsp milk-free, soy-free margarine, softened
1 1/2 cups confectioners sugar
1/4 tsp vanilla extract
1/8 tsp salt
2 Tbsp applejuice

Beat the margarine and icing sugar until creamy. Add vanilla extract, salt, and apple juice; stir until frosting is spreadable consistency. Add more apple juice if necessary.

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Banana Pumpkin Bread

3-4 very ripe bananas (I used 4)
1 cup cooked pumpkin (canned pumpkin pie filling is ideal)
3 Ener-G egg replacers or 3 Flax Egg Replacers (my preference)
1 1/2 cups sugar
1 teaspoon vanilla
1 cup oil
5 cups all purpose flour
1 tablespoon baking soda
3 tsp baking powder (original recipe didn't have it in)
1 teaspoon cinnamon
1 teaspoon allspice (I used 1/2 tsp)
1/4 teaspoon salt (I used only a few pinches)
Optional: 1 1/2 cups chopped walnuts or chopped pecans (didn't use any nuts)

Puree bananas and mix well with pumpkin, eggs, sugar and vanilla. Add oil. Add remaining dry ingredients, mixing until evenly blended. Grease three standard size loaf pans and fill 1/2 full with mix. Bake at 350 for 50 - 60 minutes. Be sure to check doneness by inserting a knife or cooking straw in the loaf center and assuring that it comes out clean. Cool loaves on a wire rack. Bread keeps beautifully in the freezer for long periods if double bagged in a zip lock bag with the air squeezed out. Thaw overnight in the refrigerator for serving the next day sliced and warmed in the microwave. (I ended up making two (somewhat larger) loaves and baked them for 60 minutes, turning the oven off for the last 5 minutes. Next time I will bake them for 55 minutes, again turning the oven off for the last 5 minutes).

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Basic Flour Tortilla

4 cups all-purpose flour (or 3 cups all-purpose and 1 cup whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
1 1/2 cups warm water (or enough to make the dough the right consistency)

In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.

Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining 7 portions of dough.

The cooked tortillas will keep for two weeks in the refrigerator or up to six months in the freezer.

Makes 8 large tortillas.

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Chocolate Ice Cream

2 cups soy milk
7 tbsp canola oil or Flax seed oil
3 tbsp unsweetened cocoa powder
3 tbsp honey
2 tsp powdered sugar
2 tsp vanilla extract
A few squirts (I didn't measure) of dairy free chocolate syrup (optional)
(Nestle 'Nesquick' chocolate syrup is Kosher here in Canada)

Place all ingredients in a blender, blend on high for 3 to 4 minutes, scraping down sides a few times. Place in a freezer safe container, put in freezer, and return to mix vigorously every so often, scraping down sides.

For the lucky people who have an ice cream machine (I don't, but might buy one, since getting 'ice cream' for Amber is so expensive), blend well and follow manufacturer's instructions.

I used vanilla 'Silk' soy milk, but still added 1 tsp of vanilla extract.

About 6 hours into the chilling, I put it all back in the blender again, and blended on high for several minutes.

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Chocolate Pudding

1/2 cup sugar
1/3 cup cocoa
2 tbsp cornstarch (arrowroot powder may be used instead)
Pinch salt
2 cups soy milk (I haven't tried this recipe with rice milk, but will update when I do)
1 tsp vanilla extract

In 2-quart saucepan combine sugar, cocoa, cornstarch and salt together . Slowly add soy milk over medium heat, stirring to blend completely. Simmer over medium heat, stirring constantly. Do not boil. Lower heat and stir with whisk or nonstick spoon for an additional 3 to 5 minutes. Remove from heat and whisk in the vanilla. Place into 4 individual dessert dishes or one dessert bowl. Press plastic wrap onto surface to prevent "skin" from forming. Chill before serving. Makes 4 servings.

The less expensive store brand soy milk is ideal for pudding recipes.

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Corn Tortillas

2 c. masa harina
1 1/4 c. water (approximately)
dash of salt - optional

Mix masa harina and water together and add salt. First use a fork, then use hands when you can no longer stir with a fork. You may need additional water for the dough to hold together. Make 12 equal balls that are smooth and round. Roll out each on one side only, on an unfloured surface or between 2 sheets of waxed paper, to 1/8 in. thick. If you like, trim edges of the circle with a knife until you have a thin 6-in. round. Pan fry in a lightly greased griddle or heavy skillet over med heat, 3-4 minutes on ea side. Wrap in damp towel and keep warm in 200 deg oven until serving.

Makes 12

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Creamsicles

1 1/2 cups calcium enriched orange juice
1 cup vanilla soy 'ice cream' or soy milk
1 tbsp powdered sugar
1/4 tsp vanilla

Place all ingredients in a blender, blend until smooth and pour into popsicle molds. Makes 8.

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Fudgesicles

1 package Jello Instant chocolate pudding
2 cups enriched soy milk
1/2 cup unbeaten nutriwhip (this is like Rich's Whip) optional
2 tbsp powder sugar (icing sugar)

Place all ingredients in the blender, or beat with an electric mixer until thickened, place into popsicle molds and freeze . Makes 8 with a few spoonfuls leftover for little mouths to sample ;-)

Harvest Pumpkin-Pineapple Loaf

Ingredients

No-stick cooking spray
2¼ cups granulated sugar
1/2 cup dairy free/soy free margarine, softened
1 can (15 ounces) pumpkin
1 can (8 1/4 ounces) crushed pineapple in juice, undrained
4 Ener-G egg replacers or or 4 Flax Egg Replacers (my preference)
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 cup chopped raisins (optional)
Powdered sugar (optional)

Preparation: Heat oven to 350° F. Lightly spray two 8 1/2 x 4 1/2-inch loaf pans with cooking spray. In mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple and eggs; beat well. Set aside. In medium bowl, combine flour, baking soda, pumpkin pie spice and salt; add to pumpkin mixture, mixing until dry ingredients are just moistened. Divide batter into prepared pans; spread evenly. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pans to wire racks; cool completely. Lightly sprinkle powdered sugar over tops, if desired.

Preparation Time: 15 minutes Cook Time: 1 hour Servings: 16 Nutritional Information Per Serving: 312 calories; 8 g fat; 69 mg cholesterol; 360 mg sodium; 57 g carbohydrate; 2 g fiber; 5 g protein.

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Healthy Cookies

Ingredients:

1 large banana
1/2 cup Fleischmann's Unsalted or Canola margarine (or other milk free margarine)
3/4 cup brown sugar
1 cup of oatmeal
1 cup white flour (replace 1/2 with whole wheat if you like)
1/4 cup freshly ground flax
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt (optional)
1/2 cup raisins (I chopped them and they came out nice)
1 apple, chopped

Directions:

Mash banana and mix with margarine and brown sugar. In separate bowl mix dry ingredients and then combine with wet ingredients. Add the raisins and apples last.

Spoon onto greased cookie sheet and bake in oven at 325 degrees for roughly 15 - 20 minutes or until golden brown.

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Vanilla Pudding

1/2 cup sugar
3 tbsp cornstarch (arrowroot powder may be used instead)
1/4 tsp salt
2 cups soy milk
1 tsp vanilla extract
1 tbsp dairy free margarine

In 2-quart saucepan combine sugar, cornstarch and salt, using a whisk. Slowly add soy milk over medium heat, stirring to blend completely. Simmer over medium heat, stirring constantly. Do not boil. Lower heat and stir with whisk or nonstick spoon for an additional 3 to 5 minutes. Remove from heat and whisk in the vanilla and margarine. Place into 4 individual dessert dishes or one dessert bowl. Press plastic wrap onto surface to prevent "skin" from forming. Chill before serving. Makes 4 servings.

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