| My son is allergic to dairy - most recipes can easily be adapted to non-dairy. If recipe calls for butter, use a dairy-free margarine; if it calls for milk, you can use rice or soy milk. (I prefer rice milk; SuperTarget, Albertson's, Tom Thumb all generally carry rice milk.) I have also used coconut milk with some success. (Great in sorbet, but I think it just failed in fudge! Waiting another hour to decide on that one.) There is even soy cream cheese available. (Probably have to visit health food store for this item.) Okay, I hate this stuff plain, but it is cook in baking. I have used it in fruit pizza and cream cheese icing and it tasted great. (Plain, it has a funky 'mouth feel.') Here are a few recipes that I make. First is Marilyn's carrot cake. If you don't want to try the soy cream cheese icing, then omit and dust with powdered sugar. Carrot Cake 2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
allspice substitute is equal amounts each:
ground cloves, cinnamon, nutmeg & pepper
1 cup vegetable oil
4 eggs
1 cup granulated sugar
3/4 cup dark brown sugar
1/2 cup orange juice
1 teaspoon vanilla
2 cups shredded or grated carrots
1 cup chopped pecans Pre-heat oven to 350°. Grease and flour two 9-inch cake pans. Sift flour, baking powder, soda, salt
and spices together. Beat oil, eggs, sugar and brown sugar at medium speed for 2 minutes or until well
blended. Stir in orange juice and vanilla. Beat in flour mixture on lowest speed, just until blended. Stir in
carrots and nuts until combines. Bake 35 to 40 minutes or until wooden pick comes out clean. Cool
completely before filling and frosting with 1 recipe Cream Cheese Frosting. Cream Cheese Frosting 1 pound powdered sugar (4 cups)
8 oz. Cream cheese; softened
1 stick butter or margarine; softened
2 teaspoons vanilla
1 cup chopped pecans (optional) Combine all ingredients and mix well with electric mixer. Chocolate Crinkles 3 beaten eggs (I used Ener-G egg replacer)
1 ½ cups sugar
4 squares (4 ounces) unsweetened chocolate, melted
½ cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
Powdered Sugar In a large mixing bowl stir together beaten eggs, sugar, melted chocolate, cooking oil, baking powder and vanilla. Gradually stir in the flour till thoroughly combined. Cover and chill for one to two hours or till the dough is easy to handle.
Shape dough into 1-inch balls. Roll balls in powdered sugar to coat. Place two inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or till edges are set and tops are cracked. (Do not overcook!)
Remove the cookies from the cookie sheet. Cool on a wire rack. If desired, sift additional powdered sugar over cookies. Makes about 48.
Chocolate Upside Down Pudding Cake
1 cup flour
1 tablespoons baking powder
¼ cup cocoa powder
¼ teaspoon salt
½ cup sugar
½ cup margarine
½ cup milk (I use rice milk)
1 teaspoon vanilla extract Sauce:
¾ cup sugar
¼ cup cocoa
2 cups boiling water Preheat oven to 350 degrees. In a large bowl, stir together the flour, baking powder, cocoa and salt. Add the sweetener, margarine, milk and vanilla and mix together until ‘just mixed.’ Spread in a lightly oiled casserole dish. Set aside.
In a medium bowl, mix together the sugar and cocoa. Sprinkle evenly on top of the cake mixture. Carefully pour the boiling water over top. NOTE: DO NOT MIX THIS TOGETHER! It will do its own thing in the oven. Bake for 40 minutes. To serve, scoop out portions – the cake will be on top and the pudding will be on the bottom. ~ Suzie |
