Apple Cider Doughnuts
Ingredients
1 cup (100g) Cambrooke Foods MixQuick
2/3 cups apple cider
1/2 tsp. ground cinnamon
Directions- Mix the ingredients with a fork until blended.
- Using a doughnut batter dispenser, drop batter and fry in a preheated deep fat fryer at approximately 380 F until browned. Be sure to flip them so both sides are golden.
- Drain on a wire rack. Sprinkle with sugar and cinnamon mix if desired.
- Makes 5 donuts.
Per Total Recipe
PHE: 4 mg
Pro: 0.4 g
LEU: 9 mg
Calories: 440
Thursday, December 6, 2007
Apple Cran Stuffing (by Marie Donnelly)
Adapted this CBF recipe using their cranberry scones in place of their bread. My son doesn't care for the scones, so I decided to try & use them this way. Success! Hope you enjoy!
Artisan Bread Apple Stuffing (Adapted)
Ingredients
1 loaf CBF Artisan Bread (long roll)or about 3/4 of an Artisan
Baby Boule (round roll)~ Coarsely chopped (here is where I used four cranberry scones, could use five, but either s/b fine)
1 small apple 120 gm ~ cored and coarsely chopped (I also added about 1/3 cup of Craisins, dried cranberries)
½ medium onion 100 gm ~ finely chopped
1 medium scallion 25 gm ~ finely chopped
2 small celery stalks 90 gm ~ finely chopped
3 Tbs. butter (I added another Tbs. or so, of butter)
1 tsp. CBF Chicken-Flavored Consomme & Seasoning
½ cup water
½ tsp sage
¼ tsp thyme
Directions
Saute onion, scallion and celery in butter until soft, 3 minutes.
Add apple and saute 5 minutes more.
Add sage, thyme and CBF Chicken-Flavored Consomme & Seasoning.
Add water.
Reduce heat and add CBF Artisan bread and mix thoroughly until
completely blended.
Artisan Bread Apple Stuffing (Adapted)
Ingredients
1 loaf CBF Artisan Bread (long roll)or about 3/4 of an Artisan
Baby Boule (round roll)~ Coarsely chopped (here is where I used four cranberry scones, could use five, but either s/b fine)
1 small apple 120 gm ~ cored and coarsely chopped (I also added about 1/3 cup of Craisins, dried cranberries)
½ medium onion 100 gm ~ finely chopped
1 medium scallion 25 gm ~ finely chopped
2 small celery stalks 90 gm ~ finely chopped
3 Tbs. butter (I added another Tbs. or so, of butter)
1 tsp. CBF Chicken-Flavored Consomme & Seasoning
½ cup water
½ tsp sage
¼ tsp thyme
Directions
Saute onion, scallion and celery in butter until soft, 3 minutes.
Add apple and saute 5 minutes more.
Add sage, thyme and CBF Chicken-Flavored Consomme & Seasoning.
Add water.
Reduce heat and add CBF Artisan bread and mix thoroughly until
completely blended.
Fruit Dip (by Amy Wilson)
one big container of marshmallow fluff
one tub of cool whip
1 table spoon of vanilla
mix together with a mixer...yummy!
one tub of cool whip
1 table spoon of vanilla
mix together with a mixer...yummy!
Quiche (by Margaret Knight)
PKU Perspectives Egg Mix (depending on size of Quiche dish - this is how many eggs you will need) I have a small Quiche dish - I use 2 - lo phe eggs - I think 28 grams on the scale -make the mix like the package states (use two tablespoons of water for each egg - so 4 tablespoons and 2 teaspoons of oil (check - I cannot remember)- do exactly what the pku perspectives package says).
mix - lo-phe milk with egg mix I use lo-phe - non dairy creamer (whichever creamer you like - use) Just Like a high phe - quiche mix the ingredients together.
Crust:Make the crust following your favorite lo -phe crust recipe (I use Cambrookes - but I will try some different baking mixes soon - just to compare) If you use cambrooke - use the mix quick recipe to make a pie crust - they will e-mail you the pie crust recipe if you askI do not pre-cook the crustI bake it all together
PUTTING IT ALL TOGETHER:Take the pie crust and line it with your favorite lo-phe cheese (keep track of the phe) Take your favorite veggies and line it on top of the cheese (keep track of the phe)Take the liquid mix and pour over QuichePre-heat oven to 350I bake for 30 minutes and then check - stick a fork in - if it comes out without liquid - Quiche is done.
mix - lo-phe milk with egg mix I use lo-phe - non dairy creamer (whichever creamer you like - use) Just Like a high phe - quiche mix the ingredients together.
Crust:Make the crust following your favorite lo -phe crust recipe (I use Cambrookes - but I will try some different baking mixes soon - just to compare) If you use cambrooke - use the mix quick recipe to make a pie crust - they will e-mail you the pie crust recipe if you askI do not pre-cook the crustI bake it all together
PUTTING IT ALL TOGETHER:Take the pie crust and line it with your favorite lo-phe cheese (keep track of the phe) Take your favorite veggies and line it on top of the cheese (keep track of the phe)Take the liquid mix and pour over QuichePre-heat oven to 350I bake for 30 minutes and then check - stick a fork in - if it comes out without liquid - Quiche is done.
Cinnamon Rolls (by April Sharp)
Cinnamon Rolls:
58g Bisquick (209.96mg)
2T sugar, separated (0mg)
75g MixQuick (0.75mg)
1T margarine (0mg)
66g non-dairy creamer (14.52mg)
½t cinnamon (0mg)
Heat oven to 375. Grease muffin pan. Stir Bisquick, MixQuick, 1T sugar and non-dairy creamer until dough forms. Beat 20 strokes. Place dough on surface sprinkled with MixQuick; roll in MixQuick to coat. Shape into a ball; knead 10 times. Roll or pat dough into a 8x4 rectangle. Spread with margarine. Mix 1T sugar and cinnamon; sprinkle over dough. Roll up tightly, beginning at the 8-inch side. Pinch edge of dough into roll to seal. Cut into 6 equal pieces. Arrange with cut sides down in muffin pan. Bake 15-20 minutes. Cool slightly; remove from pan to wire rack. Cool completely.
May spread with frosting if desired. For frosting, mix ¾c confectioners sugar and 1/8c margarine until light and fluffy then add 1T non-dairy creamer and ½t vanilla until smooth and spreadable.
Phe per recipe: 225.23mg Approx. phe per gram without frosting: 0.96mg
58g Bisquick (209.96mg)
2T sugar, separated (0mg)
75g MixQuick (0.75mg)
1T margarine (0mg)
66g non-dairy creamer (14.52mg)
½t cinnamon (0mg)
Heat oven to 375. Grease muffin pan. Stir Bisquick, MixQuick, 1T sugar and non-dairy creamer until dough forms. Beat 20 strokes. Place dough on surface sprinkled with MixQuick; roll in MixQuick to coat. Shape into a ball; knead 10 times. Roll or pat dough into a 8x4 rectangle. Spread with margarine. Mix 1T sugar and cinnamon; sprinkle over dough. Roll up tightly, beginning at the 8-inch side. Pinch edge of dough into roll to seal. Cut into 6 equal pieces. Arrange with cut sides down in muffin pan. Bake 15-20 minutes. Cool slightly; remove from pan to wire rack. Cool completely.
May spread with frosting if desired. For frosting, mix ¾c confectioners sugar and 1/8c margarine until light and fluffy then add 1T non-dairy creamer and ½t vanilla until smooth and spreadable.
Phe per recipe: 225.23mg Approx. phe per gram without frosting: 0.96mg
Sunday, November 11, 2007
April's Carrot Slaw
2 lbs. carrots - approx 12-15 medium sized (1080g = 346mg)
1/2 c. Hellman's mayonnaise (64mg)
pinch Kosher salt (free)
1/3 c. sugar (free)
1/2 c. canned, crushed pineapple - thouroughly drained of all liquid (15mg)
1/2 c. dark raisins (48mg)
2 tsp. curry powder (optional) (18mg)
1 tsp. minced garlic (3g = 5mg)
pinch celery seed and/or caraway seed (1/2 tsp = 6.5mg)
Wash carrots and peel if necessary. Cut into wide, noodle-shaped strips. In a large bowl, whisk mayo, salt, pineapple, raisins, curry, garlic and celery seed. Add the carrots and toss to combine. Serve immediately, or refrigerate for one hour and serve cold.
1/2 c. Hellman's mayonnaise (64mg)
pinch Kosher salt (free)
1/3 c. sugar (free)
1/2 c. canned, crushed pineapple - thouroughly drained of all liquid (15mg)
1/2 c. dark raisins (48mg)
2 tsp. curry powder (optional) (18mg)
1 tsp. minced garlic (3g = 5mg)
pinch celery seed and/or caraway seed (1/2 tsp = 6.5mg)
Wash carrots and peel if necessary. Cut into wide, noodle-shaped strips. In a large bowl, whisk mayo, salt, pineapple, raisins, curry, garlic and celery seed. Add the carrots and toss to combine. Serve immediately, or refrigerate for one hour and serve cold.
April's Churned Vanilla Custard Ice Cream
1 pkg. (4 serve size) cook type Jell-O pudding & pie mix (0mg phe)
1/3 c. sugar (0mg phe)
1/2 tsp. vanilla extract (0mg phe)
1/2 c. (120 mg) heavy whipping cream (122 mg phe)
3 1/2 c. liquid non-dairy creamer (194.04 mg phe) - we used Coffeemate Original
1-2 c. yellow food coloring (0mg phe)
Heat pudding mix, sugar, and 2 c. non-dairy creamer in a medium sauce pan on high heat until it reaches a boil. Reduce heat to medium high and stir constantly for about 5 minutes. Cover and chill thoroughly - several hours or overnight. Pour chilled custard into 2 qt. ice cream maker. Mix in 1 1/2 c. non-dairy creamer and 1/2 c. whipping cream. Add vanilla extract and food coloring. Freeze according to manufacturers instructions. Transfer to plastic freezer container and freeze until firm.
1/3 c. sugar (0mg phe)
1/2 tsp. vanilla extract (0mg phe)
1/2 c. (120 mg) heavy whipping cream (122 mg phe)
3 1/2 c. liquid non-dairy creamer (194.04 mg phe) - we used Coffeemate Original
1-2 c. yellow food coloring (0mg phe)
Heat pudding mix, sugar, and 2 c. non-dairy creamer in a medium sauce pan on high heat until it reaches a boil. Reduce heat to medium high and stir constantly for about 5 minutes. Cover and chill thoroughly - several hours or overnight. Pour chilled custard into 2 qt. ice cream maker. Mix in 1 1/2 c. non-dairy creamer and 1/2 c. whipping cream. Add vanilla extract and food coloring. Freeze according to manufacturers instructions. Transfer to plastic freezer container and freeze until firm.
April's Slippery Dumplings
1 c. Cambrooke Foods all purpose baking mix (2mg)
2 TBS. shortening (0 mg)
1/4 c. water
1/4 tsp. salt
1-2 cans Swanson veggie broth (0mg)
1/4 c. peas (optional) (72 mg)
Mix above ingredients together, minus the broth and peas, to form dough - you may need a little more baking mix or a little less water to get desired consistency.
Use a lot of baking mix on cutting board and roll out dough to desired thickness. The thicker they are, the longer they take to cook. Cut into dumplings with a sharp knife. Bring broth to a rolling boil. Carefully drop in the dumplings. Cook dumplings through. Remove from water. Add peas to the dumplings and allow to sit until peas are heated through.
2 TBS. shortening (0 mg)
1/4 c. water
1/4 tsp. salt
1-2 cans Swanson veggie broth (0mg)
1/4 c. peas (optional) (72 mg)
Mix above ingredients together, minus the broth and peas, to form dough - you may need a little more baking mix or a little less water to get desired consistency.
Use a lot of baking mix on cutting board and roll out dough to desired thickness. The thicker they are, the longer they take to cook. Cut into dumplings with a sharp knife. Bring broth to a rolling boil. Carefully drop in the dumplings. Cook dumplings through. Remove from water. Add peas to the dumplings and allow to sit until peas are heated through.
April's Hot Dogs
2 4 oz. jars of baby food (carrots, squash, sweet potatoes - any combo)
1 1/2 c. Cambrooke Foods baking mix
1/2 c. instant potato (dry)
1 TBS. egg replacer
Garlic powder & CF Chicken Consomme to taste
Mix everything together. Roll dough into hands to form a snake-like line. Lay a long line of dough on saran wrap. Wrap saran wrap around the dough several times very tightly. Use cooking strings to tie off the ends and several places throughout the line to create hot dog sized pieces. When done tying knots, put entire line of hot dogs in boiling water with saran wrap for 10-15 minutes. Take hot dogs out of pot. Cool, unwrap saran wrap, and freeze for future use.
1 1/2 c. Cambrooke Foods baking mix
1/2 c. instant potato (dry)
1 TBS. egg replacer
Garlic powder & CF Chicken Consomme to taste
Mix everything together. Roll dough into hands to form a snake-like line. Lay a long line of dough on saran wrap. Wrap saran wrap around the dough several times very tightly. Use cooking strings to tie off the ends and several places throughout the line to create hot dog sized pieces. When done tying knots, put entire line of hot dogs in boiling water with saran wrap for 10-15 minutes. Take hot dogs out of pot. Cool, unwrap saran wrap, and freeze for future use.
Saturday, September 29, 2007
Belgian Waffles
Ingredients
1 cup (100g) Cambrooke Foods MixQuick
2/3 cup water
Directions
- Preheat Belgian waffle iron.
- In a mixing bowl, blend Mixquick and water with a fork until smooth
and creamy.
- Bake in a hot Belgian waffle iron, following instructions for waffle
iron use.
Yields 1 Large Belgian Waffle
1 cup (100g) Cambrooke Foods MixQuick
2/3 cup water
Directions
- Preheat Belgian waffle iron.
- In a mixing bowl, blend Mixquick and water with a fork until smooth
and creamy.
- Bake in a hot Belgian waffle iron, following instructions for waffle
iron use.
Yields 1 Large Belgian Waffle
Monday, September 24, 2007
Please Submit Favorite Recipes
I have noticed that there are often several recipes sent out via the PKU Listserv, and I would like to begin posting them and organizing them. Since this is just starting, there are no recipes yet listed. This will be a good place to organize recipes online for future reference. I'll be putting them in categories (i.e., main dish, dessert, appetizer, bread, drink, holiday, etc.) .
If you would like to contribute any recipes you have tried, please send recipes to heidisrecipes@hotmail.com, and include any comments about the recipe, your first name and how you have been affected by PKU, and the nutritional information of your recipe (if available).
If you would like to contribute any recipes you have tried, please send recipes to heidisrecipes@hotmail.com, and include any comments about the recipe, your first name and how you have been affected by PKU, and the nutritional information of your recipe (if available).
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