Friday, April 25, 2008

Dairy free Cream Cheese Frosting

I used this standard frosting recipe for Jeff's birthday cake. The frosting was spectacular, but the cake wasn't so great, so I'm not posting that recipe. My birthday is coming up and I'm on the hunt for a dairy free, egg free cake again. Witt's first birthday is in May and I'd like to have something he can enjoy!

1/2 cup Tofutti Better Than Cream Cheese, softened
1/2 cup dairy free margarine, softened
2 teaspoons vanilla extract
3 1/2 - 4 cups confectioner's sugar

Cream margarine, cream cheese, and vanilla extract together in a large bowl. Slowly mix the confectioner’s sugar into the creamed mixture until desired consistency/taste and until smooth. (I liked it best with the addition of 3 1/2 cups confectioner's sugar.) Enjoy!

Wednesday, April 16, 2008

Dairy Free Apple Butter

With permission from Coins In the Couch

4 cups of peeled, chopped granny smith apples (about 4 apples)
2T balsamic vinegar (I used apple cider vinegar because that's what I had)
1T ground cinnamon
1/4 tsp ground cloves
3/4 cup packed dark brown sugar (I used light)
1/4 cup butter, divided (DF margarine)
1/2 tsp salt
1 1/2 tsp vanilla

Combine apples, sugar, vinegar, 2T butter, cinnamon, salt and cloves in crock pot. Cook 6-8 hours on low. After 6-8 hours stir in remaining 2T butter and vanilla. Serve with warm biscuits. Makes 2 cups.

I also served with crescent rolls because they are dairy free; but really, you might just like to eat it with your fingers, like Nathan. ;)

Friday, April 4, 2008

Blueberry-Flaxseed Muffins (Dairy Free)

It's been forever since I've posted a new recipe. Sorry folks, I've been sticking with the good old standbys you already see listed! :) I did, however, make try out these muffins last weekend with the boys. We all loved them! The boys really enjoyed topping them with sugar - they thought that was spectacular!

I got this from my new favorite cookbook, "Cooking for Health & Flavor", and it's on page 67.

1/2 cup milled flaxseed
1 cup whole wheat flour
3/4 cup plus 2 Tbsp all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 egg
1 egg white
2/3 cup packed light brown sugar
1 cup buttermilk substitution
3 Tbsp canola oil
1 Tbsp orange juice
1 tsp vanilla extract
1 cup fresh blueberries, rinsed, patted dry
1 Tbsp sugar for tops (or however much your kids put on top - mine used much more than a Tbsp!)

(The recipe also calls for 2 tsp grated orange peel, but I didn't feel like grating the orange so I left it out.)

Heat oven to 400. Coat 12 muffin cups (or the muffin pan) with nonstick cooking spray. If you will be using the substitution, start it first.

Now, the original recipe says to mix all the dry stuff first (except the brown sugar) in one bowl and the wet stuff with the brown sugar in another. As usual, I just threw it all in my kitchenaid stand mixer (without the blueberries) and let it do the work of mixing it all. Then I folded the blueberries in by hand.

Scoop batter into muffin cups. Sprinkle tops with sugar.

Bake 18-22 minutes or until lightly browned and tops spring back when touched lightly. Loosen edges; turn muffins out onto wire rack to cool slightly.

Dairy-free Buttermilk Substitution

If you don't keep buttermilk on hand or don't use it because of milk allergies, here is a simple substitution:

1 c soymilk
1 Tbsp lemon juice

Mix and let stand a few minutes before using.