Tuesday, August 23, 2011

Katie's Corn Bread Muffins

I got this recipe from the listserv, and made it for a BBQ one night.  We served it to everyone and no one noticed!  They were delicious!  Will definitely make these muffins again.  Thanks to Cook for Love for the baking mix, and the listserv parent who shared this recipe.

1-1/2 c. Cook for Love baking mix (recipe on CFL's website)
1/2 c. corn meal
1/2 tsp. xanthan gum
2 tsp. Egg Replacer powder
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sugar
1/2 c. oil
3/4 c. rice milk
1 tbsp. orange juice

Combine dry ingredients, combine wet ingredients, and mix all til combined. Bake in 12 cup muffin tin at 375 for 15 min.
Total yield: 12 muffins
Total phe: 456
Phe per muffin: 38 

Monday, July 11, 2011

Lo-Pro Chocolate Cake (Pops!)

Thanks to several parents on the Listserv, I got the following recipe, and it was a huge hit.  I made it into cake pops (so easy, make the cake. Let it cool. Mash it up. Add frosting until it becomes doughy - about 2 cups, refrigerate. Roll into balls, add sucker sticks. Refrigerate. Dip in almond bark and desired sprinkles. Serve!) and served for a birthday party.  So fun!
2-1/2 c. wheat starch
2/3 c. cake flour
1 tbsp + 1 tsp baking powder
4 oz box instant chocolate pudding
3 tbsp. cocoa powder1 tbsp. + 1 tsp egg replacer
1-1/3 c. sugar
2 c. water
1/2 c. melted butter
1/4 c. oil
1 tsp. vanilla extract
100 g. mini chocolate chips
Whip egg replacer, water and sugar with a whisk until foamy. Add butter and remaining wet ingredients. Beat well and add to dry ingredients.  Stir in chocolate chips.. Pour into 24 muffin cups. Bake at 325 for 25 minutes. 
Approximate phe is 35 per cupcake.   For the cake pops, dipped in almond bark, I estimated about 25 mg phe/cake pop.

Tuesday, November 30, 2010

Three Squash Soup

3 squashes (butternut, buttercup, acorn squash, etc.)

1 cup plain soy milk or vegetable stock

½ cup cinnamon applesauce

2 Tbs. apple cider vinegar

2 Tbs. extra virgin olive oil

½ tsp. cayenne (optional)

1-2 Tbs. maple syrup (optional, for added sweetness)

salt & pepper (to taste)


Wash each squash and slice in half; remove most seeds. Note: a few seeds are okay - they will actually add some toasted nutty flavor when blended into the soup.

Turn oven to 375 degrees; fill large glass casserole dish 1 inch high with water and place each squash face down in water; roast for 45 minutes or until tender.

Pull squash from the oven and drain hot water; rinse squash in cold water and scoop flesh into a large bowl; when scooped you should have around 4 cups. Note: a few soft skins are okay if they are scooped as well.

Place squash and remaining ingredients in a food processor and blend until smooth.

Serve immediately so soup is warm but not hot. Garnish with a few leftover squash slices and cayenne if desired. You can also store in the fridge and reheat as necessary or heat to boiling on the stove for a hot squash soup. Makes about 5-6 cups

Broccoli Cheese Soup

Broccoli Cheese Soup

Recipe: Start with about ½ C of water and Washington’s Golden Seasoning & Broth in medium pot. Have fresh broccoli steaming in meantime. Add Rich’s Non-Dairy Creamer as main liquid to pot. I add about 2 TB of heavy whipping cream. About 3 TB of Butter. On high and add cornstarch and Cambrooke’s ShakenCheese – stir frequently and fast with a whisk until blended (cheese never completely blends, don’t worry about it). Once broccoli is almost steamed, removed from heat while it is still al dente. Put a minced slice of onion into a pan to sauté, chop up broccoli and add to onion and slightly sauté together – add to pot with creamer. Mix. I also add Butter Buds Sprinkles for more flavoring. This recipe is to taste – add more creamer, butter, etc depending on taste and needed calories for the day.

Taste Connections Pumpkin Bread

Try this delicious and comforting recipe from Malathy Ramanujam from Taste Connections (TC) – a perfect treat to warm you up over the holiday season!


3/4 cup (150 gm) Brown sugar

150 gm (5 oz) canned pumpkin

1/2 cup (200 gm) applesauce

75 gm Canola oil

1/2 cup water or more to make batter

10 gm Egg-replacer equivalent to 2 eggs (2 teaspoons egg-replacer + 2 tablespoons water)

1 packet Jell-O® instant pie and pudding mix

3 cups (330 gm) TC – Multibaking mix

1 teaspoon cinnamon

15 gm (2 teaspoons) baking powder

1/4 teaspoon baking soda

1/2 teaspoon nutmeg

1/4 teaspoon cloves (scant)

30 gm Craisins®


Combine the first four ingredients (brown sugar, canned pumpkin, applesauce, canola oil) and ½ cup water in a small bowl and beat well. In a separate bowl, combine the remaining ingredients and mix well. Gradually add to the pumpkin mixture and beat well. (You may add more water after mixing if the mixture is dry).

Use a non-stick 9" x 5" loaf pan (or a non-stick Teflon® pan very lightly sprayed with Canola Oil cooking spray). Pour batter into loaf pan (or baking sheet to make pumpkin bars) and bake at 350º F for 45 to 60 minutes, checking around 30 minutes for doneness or until a toothpick can be inserted in the middle of the bread and come out clean. Let cool for 10 minutes in the pan before moving to wire rack.

Pumpkin Bars You could also choose to pour the mixture into a greased 9" x 13" pan (brownie pan) and bake for 20 to 25 minutes or until when a toothpick inserted in the middle comes out clean. Let cool for 10 minutes in the pan before moving to wire rack. Adding Craisins® will add even more flavor to the pumpkin bread! You could frost it with store bought vanilla frosting (add nutrition info for it) to make it a tasty cake-like bar. You can also add sugar sprinkles in the holiday colors if you wish - the choices are endless!

Nutrient information for the crepes only:

Kcal Pro(g) PHE(mg) MET(mg) LEU(mg)

Per recipe 316 3.5 112 36 177

Corn Muffins

1-1/2 cups cook for love baking mix

1/2 c. (64g) corn meal

1/2 tsp xanthan gum

2 tsp egg replacer

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 c. sugar

1/2 c. oil

3/4 c. rice milk

2 tbsp applesauce (can omit)

1 tbsp. orange juice (can omit)

Mix dry and wet ingredients separately, then together. Bake in 12 c. muffin tin at 375 for 15 minutes.

I used to make a much higher-phe version using baking mix and cake flour, but Brenda's baking mix recipe works just as well and is much lower. They are about 38 phes per muffin.

Pudding Recipe

1 small box instant pudding
1 cup cool whip
1 cup water