New Year's Eve Buffet {circa 1949} - Allergy Free

One of my favorite finds ever at my local Goodwill was in 2000 when I came across a vintage cookbook - The Good Housekeeping Cook Book dated 1949. It had a nicely worn red cover with white lettering that caught my eye. It had me from Hello. I paid .50 for it and couldn't wait to get home to look through all the wonderful slightly yellowed pages including full color pages featuring the most retro illustrations! I love it. It's still my favorite cook book even though I know I'll never cook Jellied Tomato Soup or Rabbit Stew.
As I was thinking about what I wanted to do with my blog this year, I knew that I wanted to add many more recipes and meal ideas, above and beyond the sweets category. So, keep your eyes peeled for those! Another thing I thought would be fun is to go through this wonderful cook book and bring back some of the oldies, but goodies - this time in allergy-free form. So, that's what I'm going to do. And just for fun, I'm posting today the New Year's Eve Buffet from pg. 897. Enjoy!

The recipe that stands out from this menu and would be used in my house most often is the Toasted Garlic Buttered French Bread from pg. 476. I have modified it below to make it allergy-friendly:

Toasted Garlic Buttered French Bread {dairy-free, egg-free}
1/2 cup Smart Balance Light {dairy-free}
1 or 2 peeled cloves garlic
1 Pillsbury Refrigerated French Bread Loaf
1/4 tsp salt
Paprika

Soften 'butter'. Add garlic; mash slightly with fork. Let stand 30 min or longer. While that is going on, bake Pillsbury French Bread Loaf according to package directions. Remove garlic. Approx 5 min before baking is done, take the loaf out of oven and slash bread diagonally into thick slices, almost to bottom. Spread garlic butter generously between slices and over top half of loaf. Sprinkle with salt and paprika. Place back in oven for remainder of baking time. Let guests break off pieces. Makes 6-8 servings.

A Re-introduction...

I've been blogging about food allergies for 3 years now. It's been a huge learning experience for me and my family. One of my daughters has allergies to milk, eggs and peanuts and this is the only life she has known. We discovered her allergy to milk at 8 months old when she had a severe allergic reaction to cow's milk and formula. We avoided it until her first birthday when she had another visible reaction to her birthday cake that did not contain milk. Turns out it was egg whites. So, we took her to an allergist and discovered she was severely allergic to cow's milk (goat's milk ended up giving her the same reaction), eggs and peanuts. We were told she would possibly outgrow one or more by her fifth birthday, but when we took her for a re-check at five years old, she still had all three allergies. The milk allergy appears to be non-life threatening now, but egg has gotten worse and peanut has stayed the same.

I blog in order to journal our lives that are so greatly affected by food allergies, but also to encourage those of you who are just finding out about food allergies and those of you who have been living this lifestyle for awhile. You will find lots of recipes that our family likes and tips/tricks that I use in the kitchen and out to eat.

I am moving my blog www.allergyfree.wordpress.com to this site because it is much easier to manage and the picture quality is better, in my opinion. So, feel free to go back to my wordpress blog to check out the archives. I have moved most of my posts here to this blog (which is why I have tons of posts dated December 30, 2011), and will have more added as time goes by. I have an 'Eating Out' page on my wordpress blog that may be of help to you. I add to that as I come across allergy-friendly restaurants.

Please subscribe to my posts by email or add me to your favorites to keep checking in. I'd love your feedback, as well.

Thanks for stopping by! The New Year will hopefully be full of new ideas and posts for this allergy blog!

Easy Gingerbread Rice Krispie Treats {Dairy-free, Egg-free}

I have come across several flavors of marshmallows this season and it has been fun making several different treats with them for the holidays! Flavored marshmallows open up a whole new world of sweets! Here's one my kids have been enjoying:

Easy Gingerbread Rice Krispie Treats {Dairy-free}

3T Smart Balance Light Buttery Spread {It's dairy-free!}

1 bag of gingerbread marshmallows {I get mine at Walmart}

6 cups Rice Krispies

Melt buttery spread in medium saucepan, stir in whole bag of gingerbread marshmallows. Stir continuously until melted. Stir in 6 cups of rice krispies making sure to mix well.

Pour into a greased 13x9 inch pan. Let sit until cooled. Cut into gingerbread man shapes! Enjoy!!

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And, did you read about the Stained Glass Marshmallow Roll I posted around Thanksgiving? This time I used the Peppermint Mallows by Jet-Puffed that I found at Walmart....Can't wait to try these!!

Sugar Cookie Icing {Dairy-free, Egg-free}

I can't tell you how long I've looked for a perfect allergy-free sugar cookie icing. A lot of them have dairy in them and then I found one without dairy and realized I had no corn syrup. So after some research on substitutions, I came up with this icing. I will use it from now on! It's the perfect consistency and tastes yummy, too!

Sugar Cookie Icing {Dairy-free, Egg-free, Vegan}

2 1/2 cups powdered sugar

2 Tbsp water

1 Tbsp Smart Balance Light (or Earth Balance buttery spread - they are dairy free)

1 Tbsp Cream of Tartar (I may have used a heaping Tbsp just in case)

1/2 tsp vanilla extract

Food coloring, if desired

Combine all ingredients in a small bowl. Mix until powdered sugar is moistened. Beat at medium speed until smooth. Add additional tablespoons of water to reach desired consistency. Tint with food coloring if desired.

Perfect Cut-Out Sugar Cookies {Dairy-free, Egg-free}

If you are looking for a perfect allergy-free sugar cookie, look no further! This is the best one I've made and I'm sure you will love it, too. I made these for the first time last year and my girl just loved them. I am busy baking today for all the parties my girl has and will be sharing several recipes with you. I hope you find them useful and yummy, too!

Cut-Out Sugar Cookies {dairy-free, egg-free, nut-free}

(Makes about 4 1/2 dozen cookies)

Ingredients 1 cup butter or margarine2 cups sugar1 Tbsp vanilla2 Tbsp cornstarch 5 cups flour (divided) 1 cup buttermilk or dairy-free milk alternative, soured with 1 tsp vinegar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt

Instructions Mix together butter or margarine, sugar and vanilla. Add cornstarch. Alternately add the buttermilk, 2 1/2 cups flour, baking soda, baking powder and salt. Stir in additional 2 1/2 cups flour.Chill well. (Approx. 3 hours)Roll out on a floured surface and cut out. Sprinkle tops with sugar (or colored sugar, sprinkles, etc).Bake at 350 °F for 8-10 min depending on size.

This is what the dough looks like when it's been chilled long enough. It is very easy to form and not very sticky.

When baked for 8-10 minutes the cookies turn out perfect! They are not even brown on the edges which means they are just firm enough and still soft on the inside.

Chocolate Donut Muffins {Dairy-free, Egg-free, Vegan, Nut-free}

I've been busy baking today for my girl's Christmas parties this week. This one may be familiar to you because I posted it here awhile back. It is my go-to recipe when I need a donut for my girl. Tomorrow at school, her class is having donuts and chocolate milk while they watch The Polar Express so, of course, she needed a substitute. These turned out delicious and look so yummy, too! I can't wait for her to try one when she gets home from school.

You can get the recipe here. I changed one thing and it turned out to be a great change. *Let the donuts cool for several minutes before tossing them in the powdered sugar. If the donut is too warm when the sugar is on them, the sugar melts. These turned out perfect today! I think you'll like them.

A Lesson on Perspective

Today was decorate-the-gingerbread-houses-at-school-day. I volunteered to help with this because my girl was just a bit nervous about knowing which ingredients she could/could not have and after I went to the classroom and the mess of icing and candy pieces began to escalate, I was so glad I had gone. My girl was so excited to be elbow deep in bright colored candies and I was glad I could be there to monitor the situation. Thankfully, the decorating went off without a hitch and all the kiddos had a blast. I enjoyed being there with those kids who are all so very different from each other, but wonderful and special in their own ways. (Even though, I might have been dreading the mess!!) When I picked up my girls from school this afternoon, C had her gingerbread house in tow and she was greatly looking forward to getting home and eating some of that house. It seemed she had forgotten all about our little discussion about how it was not something she could eat because of the icing that contains egg whites. So, when I gently reminded her of that, there was a major emotional breakdown. This is really the first time she's ever gotten so upset (outwardly) about her allergies. Mega tears were flowing in the backseat from the sheer disappointment of not being able to eat such a beautiful and visually appealing treat that she worked so hard on. I let her vent her frustration for a second and then asked her, "Does God make mistakes?" Of course, her answer was NO. And then I asked her, "Did he make a mistake by allowing you to have food allergies?" Her answer, at first, was yes and then we talked about how God cannot make a mistake - never has and never will. He allows everything in our lives for a reason....even things we don't think are right for us. Romans 8:28 says, "And we know that ALL THINGS work together for good to them that love God...according to His purpose." Even a 6 year old can begin to understand that God knows what's best for us and always has our best interest at heart. And while the tears were pouring and the sobbing was in full force, I sat there in the driver's seat praying she will one day outgrow these allergies, but also wondering what else I could say to help her put this in perspective. Then, I pulled off my exit and sat at a red light where homeless people are almost always standing begging for money or food and I could see just enough under the bridge to see others taking shelter there. I pointed them out to my children and showed them what they had never noticed before. There are real people all around us who have no food or home. When put in perspective, food allergies seem so much less of a burden. The fact is, the focus doesn't need to be on what we can't have, but what we already have that, quite frankly, we don't deserve. God has blessed us exceeding abundantly above all that we could ask for or imagine {Eph 3:20} and THAT is what we can be thankful for.