Egg Free Brownies- Finally!!

July 6, 2011 by · 2 Comments 

I got a hot tip from a woman in Indianapolis about how to get brownies to work without egg:  The magic ingredient- pumpkin!

1 brownie mix (milk or nut free if you also are avoiding those, I used duncan hines)

oil and water called for in the recipe

1/2 can pumpkin pie filling (the extra spices seem to add to the brownies or just plain canned pumpkin also works)

Make the brownies following package directions, mix in the pumpkin in place of the egg.- I used 5 degrees cooler in the oven than called for and probably 5-10 minutes longer than called for in my pan- use the toothpick test to tell if the brownies are finished.

I made a double batch using an entire can of pumpkin for our 4th of July family reunion (two 11 by 13 pans and no one guessed that they were special brownies safe for my daughter!!!


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iPad application for cooking allergy-free

August 8, 2010 by · 1 Comment 

I ran across this application in the Apple Apps store while browsing on my iPad. Looking at the developer’s website, I found that they also have applications for the iPhone.

Here’s the link:

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Coconut as a Dairy Alternative

January 17, 2010 by · Leave a Comment 

A reader recently asked about coconut oil as a substitute for butter and margarine. Coconut is the seed of a “drupaceous” fruit. Examples of other “drupes” are peaches, dates, plums, and cherries. Coconut milk, coconut oil, and shredded coconut can be assets to the allergy kitchen.
Coconut oil has a mild flavor and can be used as a substitute for butter in cooking, baking, or at the table. Use the same amount of coconut oil as you would need if you were using butter or another oil. Coconut oil has a higher cooking temperature than vegetable oils. The best brands of coconut oil are unrefined, expeller-pressed, and found in dark containers to keep out the light and lengthen shelf life. Store your coconut oil at room temperature. You will notice that it becomes solid at temperatures below 76 degrees, but repeated cooling and warming will not hurt the quality of the oil.
Coconut milk is a combination of coconut meat and water, making it a great substitute for cream, sour cream, yogurt, or milk. You can use it diluted with one to three parts water in recipes that call for milk, buttermilk, or yogurt, or use it one-for-one to substitute for cream. You can dilute it with water, fruit juice, or broth – whichever makes the most sense in your recipe. Canned coconut milk is very convenient to use and easy to find. Once opened, store coconut milk in the refrigerator, or freeze in ice cube trays to later add to recipes.
Shredded coconut is delicious in sweet dishes or used in place of nuts. Look for unsweetened coconut and store in the refrigerator for a year, or in the freezer for two years. The FDA is now considering coconut to be a tree-nut, so check with your allergist before using coconut with your nut-allergic child.

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Dairy-Free Condensed Cream of Chicken Soup

November 14, 2009 by · 1 Comment 

1/3 c safe margarine

1/3 c chopped onion

1 small can mushrooms, drained (optional, if you’d like “cream of mushroom” soup)

1/3 c flour

1/2 tsp salt

1/4 tsp pepper

1 14 oz. can safe chicken broth

1/4 c water

Melt margarine in 2 qt. saucepan over medium heat. Add onion and cook for 2 minutes or until tender. Stir in flour, salt and pepper until well blended. This will make a thick “roux”. Slowly add broth and water and cook until bubbly and thickened. Add chopped canned mushrooms if desired.

This recipe is great for a sauce for a safe chicken pot pie, safe green bean casserole, or anywhere else you need to use a can of condensed cream of soup.

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Divvies Cupcakes

October 31, 2009 by · Leave a Comment 


Makes 1 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


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

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

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.

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.

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

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