Sunday, August 31, 2008

Butterscotch Cookies (from the Cambrooke’s website)

· 1/2 cup butter, softened
· 3/4 cup packed brown sugar
· 2 Tbs granulated sugar
· 1 1/2 tsp vanilla
· 2 1/3 cups packed MixQuick (292 g)
· 2 Tbs water
· 1/4 cup butterscotch chips
· Heat oven to 350 degrees F.
· Blend butter, sugars, and vanilla in a large bowl with fork until well mixed.
· Stir in MixQuick, water and butterscotch chips.
· Drop by rounded spoonfuls (26 g each) onto ungreased or parchment paper-lined cookie sheet.
· Bake 8 to 10 minutes or until set but not brown. (cookies will be very soft, but will firm as they cool).Makes 26 deliciously chewy cookies
(Breakdown of fat information accurately reflects Cambrooke products but may not accurately reflect the fat in other recipe ingredients.)
Serving size: 1 cookie (25g)

Per Recipe/Per Serving
PHE:50 mg/2 mg
LEU:90 mg/3 mg
Pro:2.1 g/0.1 g

Vegetarian Fish Sauce


1 Tablespoon Soy Sauce (see Soy Sauce Substitute recipe, listed under sauces)

3 Tablespoons mirin ( see notes)

1 Tablespoon water

Juice of 1/2 lime

1 clove garlic, minced very fine

Pinch crushed red pepper flakes

Directions:Simply combine the ingredients.

Makes an excellent flavoring base for stir-fry
The mirin is soy-based so it has phe. Substitute same amount of sweet sherry or the same amount or dry sherry plus 1 tsp sugar to reduce PHE.
This did not store well in the refrigerator. Lost taste over time.

Soy Sauce Substitute

4 Tablespoons Beef bouillon ( see notes)
4 tsp balsamic vinegar
2tsp dark molasses
1/4 tsp ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 cups water
Directions:In a saucepan over medium heat, stir together all if the ingredients. Boil gently until liquid is reduced to about 1 cup.
Stores well in glass container in the refrigerator.
Beef Bouillon can be replaced with a comparable amount of George Washington's Rich Brown Seasoning to reduce the PHE. About 8 packets, which is a full box.

Brenda's Choc. Chip Cookies

Chocolate Chip Cookies
These chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. I still find it best to cook one cookie to test the spread. If the dough spreads too much, add ¼ cup wheat starch. If too puffy, add 1 tablespoon of water.
Makes 30 2-inch cookies at approximately 10 mg each

240gm wheat starch (2 cups)
1/2 teaspoon table salt
1/2 teaspoon baking soda
½ teaspoon xanthan gum
50 gm jell-o vanilla instant pudding
10 tablespoons unsalted butter (1 1/4 sticks), room temperature
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
50 gm semi-sweet chocolate chips (1/3 cup)

1. Heat oven to 375 degrees. Adjust oven racks to middle position. Mix starch, salt, baking soda, xanthan gum and pudding together in medium bowl; set aside.

2. With a mixer, cream the butter and sugars until light and fluffy, about 2 minutes. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Form dough into 1 tablespoon rounded balls. Place formed dough onto parchment paper-lined cookie sheet. Cook the desired amount, freezing the shaped balls in a Ziploc bag for later use. The dough can be refrigerated up to 2 days or frozen up to 1 month.

4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, about 11minutes. (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.


1 1/4 Cup of Water
1/2 cup of liquid Coffee-mate or Coffee Rich
2 TBS. Vegetable Oil
1 1/2 tsp. Yeast
3 cups plus 2 TBS. Wheat Starch (or 350 grams)
1/3 cup Metamucil (or 53 grams)
3 tsp. Baking Powder
1/2 tsp. salt
2 TBS. Sugar
Mix water, Coffee-mate, and oil and heat to 110 degrees (microwave for 1 min. on High)
Add to dry (mixed) ingredients and let dough sit for 10 minutes in warm oven.
Remove from oven and knead, then press to pizza pan 16" to 18" diameter.
Bake for 7 minutes at 400 degrees, remove and add toppings, then return to oven for 7
350 grams Wheat Starch=35 mg PHE
1 1/2 tsp. Yeast=72 mg PHE
1/2 cup Coffee Rich=28 mg PHE
135 mg PHE divided by 8 slices=16.9 mg/slice
(makes four 8-inch personal pizza crusts at 34 mg PHE each).
I have found that it is even easier if all the liquids are put in a big measuring cup. Then put all
of the dry ingredients in a very BIG bowl that can be put in a warm oven. I then add the liquids
to the dry ingredients and mix everything in the big bowl. The big bowl is placed into the warm
Very fast and easy to clean up. This recipe is also great for breadsticks, bagels, and soft
For rolls, after the dough rise, form a snake with the dough, cut into the size needed, then put
the dough on a cookie sheet and let it rise again. Then bake. Can put margarine and sprinkle
garlic powder on the rolls if desired.

Wednesday, August 27, 2008

Alison's Phe Free Ice Cream Recipe

3 c. Rich's Whipped Topping

1 c. water

3/4 c. sugar

1 tsp. salt

2-3 tsp. vanilla

2-3 drops of yellow food coloring.
Combine water and Rich's together. Add the rest of the ingredients and stir with a spoon UNTIL THE SUGAR IS DISSOLVED. Using a hand mixer whip all ingredients for about a minute and a half (this makes the texture much better). Pour the mixture in a freezer cylinder and follow directions for your particular cylinder.

-Alison, CO

Tracy's Candy Shop Cupcakes/Muffinsd

I used Donna Taylor's tried-and true cake recipe but made a few changes. The basic recipe is the one I use for her breakfast muffins, but I've also made coconut and candy shop (which is really a chocolate chocolate chip cupcake with butterscotch chips. Here's the basic recipe and variations:

Chocolate Chip Muffins
Adapted Donna Taylor birthday cake recipe

2 ½ c. wheat starch
2/3 c. cake flour
1 tbsp. + 1 tsp. baking powder
4 oz box vanilla pudding
1 tbsp. + 1 tsp. egg replacer
1 1/3 c. sugar
2 c. water
½ c oil
1 tsp. vanilla
¼ c. butter, softened
100 gm mini chocolate chips

Whip egg replacer, water, and sugar until foamy. Add butter and remaining wet ingredients. Beat well, add to dry ingredients. Add chocolate chips and pour into 24 muffin cups. Sprinkle tops with granulated sugar and bake at 325 for 25 minutes.

Total phe: 562
Total yield: 24 muffins
Phe per muffin: 23

To make candy shop muffins, I use chocolate pudding instead of vanilla, and add 3 TBSP cocoa powder. The pudding and cocoa powder add 302 phe to the recipe, so for 24 muffins, the phe per muffin is 36. My daughter also likes some butterscotch chips added to the batter. Butterscotch chips are fairly low in phe (48 phe for 1/4 cup), so if you add them as well, add a few phes to each muffin.

To make coconut muffins, delete the chocolate chips and vanilla extract, add 1 tsp. coconut extract and add 75 gm shredded, sweetened coconut to the batter and 50 gms to the top of each muffin. For 24 muffins, the phe is 21 each.

Tracy, Chicago

Margie's Wheat Starch Dough

Combine dry ingredients in bowl:
1 ½ t. yeast 3 cups + 2T (or 350g) wheat starch
1/3 cup (or 53g) unflavored metamucil (or generic)
1T. baking powder
½ t. salt
1 T. sugar
Combine in glass measure:
1 ¼ cup (or 290g) water
½ cup (or 126g) liquid non-dairy creamer
2 T. (or 30g) vegetable oil
Heat liquid ingredients in microwave for 1 minute.
Add to dry ingredients. Mix quickly and well. Let covered bowl of dough sit in slightly warm oven for about 15 minutes.
Remove, knead briefly and gently on dusted surface. Form into whatever. If making a french loaf, roll a long fat snake of dough (approx 14'"x3") and place on a French Bread Pan. Allow to rise for 10 minutes, (optional: with a knife, make a few diagonal slashes on top for a pretty look) then bake at 375*.
After 15 or so minutes of baking, brush with melted butter. Bake another five or ten minutes for a golden crust. Freezes and travels well. Makes 2 loaves.

Be a PKU Bread-Baking ROCK STAR! It's so EASY------- After you succeed with the basic loaf, (and you WILL), turn it up a notch! On a dusted surface, FLATTEN the raw dough for one loaf into a rectangle approx 14"x8". Spread with pizza sauce, or brush with butter and sprinkle with salt and grated lo pro cheese, or sprinkle on some olive tapenade, or brush with butter and sprinkle with cinnamon and sugar, or whatever you like... and ROLL IT UP into a pinwheel loaf. Place the loaf on the pan, seam side down, and continue to bake as above. When sliced, it's gorgeous and tasty. And you will feel like you are Martha Stewart. (Note: the 'low pro bread miracle' of my husband baking all the bread has NOT taken this creative bend; he calls me in when he gets to this point in the process.)For those who asked about the pan, you can take a look at them online by searching for "french bread pan" to see pictures. They can be purchased at cooking shops or online. They're about $15-$20. We've used ours hundreds of times. Keep in mind, this pan does not make a standard size loaf; It is an Italian sized loaf. If sliced on a sharp diagonal, it makes a good size for a sandwich, a softer diagonal is good for garlic bread. It can also be used for subs. We use this dough for lots of stuff-- focaccia, pizza crusts, pierogies, cinnamon buns, twisted dinner rolls, etc.
- Margie in IL

Tuesday, August 26, 2008

Lo-Pro Crepes

We thought these were great - and even had an "eggy" texture...without any eggs in the mix! We served ours with fruit and powdered sugar...Or you can follow the directions in the red/white PKU recipe book (p.237) for savory dinner crepes
7 TBS. wel plan baking mix
1.5 TBS. cake flour
1 tsp. baking powder
1/4 tsp. salt
2 tsp. sugar
1 TBS.+1 tsp. vegetable oil
3/4 c. water + 1 drop yellow food coloring
3 TBS. butter/margarine

Combine all ingredients and beat with hand mixer until very smooth. In hot 7" skillet, add 2 tsp. butter, pour about 2 TBS. batter into the bubbling butter. Swirl pan around quickly letting the batter spread into a circle. Cook about 45 sec on one side. Flip and cook 30 sec on other side.

Makes 9 crepes. 8mg/phe per crepe, 71mg/phe per recipe.


1 medium onion, chopped
1/2 lb. bacon, chopped
Cook in big pot/skillet until onion is translucent and bacon is starting to crisp. -*STRAIN BACON MEAT- leaving only grease and onions in pot.
Then add:(I usually use my food processor to slice the potatoes and carrots)
5-6 potatoes, peeled and sliced thin (more or less depending on how much you want)
9-10 baby carrots sliced thin
Stir and season to taste with the following:
seasoned salt
onion salt
garlic salt
Add:1-2 cans sprite, enough to just cover the potatoes.
Cover and bring to a boil, simmer for about 15-20 minutes or until potatoes and carrots are tender and most of the liquid has reduced.
Cover generously with PKU cheese shreds and cook about 3-5 more minutes - or go without the cheese at all
*Sometimes we add a little more sprite to keep them from drying out before the potatoes and carrots are all the way done. We also leave a little liquid in the bottom when we put the cheese on so it's not to dry).