Sunday, November 16, 2008

Sugar Cookies, Gingerbread Cookies

Here's the recipe I always use to make sugar cookies for my son. Make them as thick as you want them when you roll out as they do not rise. If they are too thin you get a crispy cookie instead of a soft one. At the bottom is a recipe substitute for a gingerbread cookie I came up with last year. My 7 year old loves them. I keep them in the freezer year around for him. They are a spicy cookie and not everyone likes them. If you think they would be too spicy, only use the cocoa and make chocolate cookies and they will still look like gingerbread men. Test bake a pan or 2 with just a few cookies on them. The cookies are done when they are set in the middle.

You don't have to cut these out if you don't want too. For easy round cookies, just roll into balls and smash with a flat bottom of a glass that's been dipped in sugar.

I am getting ready to make a double batch of the sugar cookies for my son. I will make Halloween shapes, my Christmas shapes, valentine's and Easter shapes all at once and freeze them. I will also make some round ones (that I don't cut out) and place 5-8 mini semi sweet M&M's on them. He loves those in his lunchbox. The semi-sweet M&M's have less phe than the milk chocolate mini M&M's.

Good luck and have fun making them!

mom of Jack, 7 CPKU
Here's what I use to make my son gingerbread men in the winter. He loves them so much I have to keep them in the freezer all the time. I just make balls and flatten with a glass dipped in sugar and we call those gingersnaps.

Little Phe Sugar Cookies
> 3/4 c. butter flavor crisco
> 2 TB sugar
> 1/4 cup packed brown sugar
> 1 pkg (4 serving size) vanilla instant pudding mix (8 PHE)
> 1 tsp vanilla
> 1/3 cup water
> 270 grams (2 cups) wheat starch (22 phe)
> 1 1/2 tsp baking powder
> 1/2 tsp salt
> Cream shortening and sugars. Add pudding, vanilla and water. Mix well.
> Mix together with whisk starch, powder & salt.. Add to sugars and mix
> until combined. It makes a soft dough. I usually let it chill for 30
> minutes or longer before rolling out, however, the dough is still
> soft. I roll my dough on the thick side- I think the cookies look
> better and hold up better.
> Cookies do not spread during baking. You can sprinkle with sugar now
> or leave plain to decorate with icing. Bake at 375 for about 5-8 minutes.
> Watch
> carefully, you don't want them to brown. Total phe: 30 mg, phe per
> cookie depends on size, but mine are usually just one phe.
> Little Phe Gingerbread Men Cookies- these have a very mild flavor and
> look like big phe gingerbread men
> To the wheat starch mixture, add the following:
> 2 TB cocoa (130 phe)
> 2 tsp pumpkin pie spice (6 phe)
> 1/2 tsp. cinnamon
> Total phe: 166, phe per cookie depends on size.

Second Recipe:
Every now and then I have a happy accident in the kitchen...and tonight I ended up with the best lo pro cookies I have ever made...! (sorry, I's the simple things that make me happy... ) My son is in first grade this year and the very first "food project" is this week...they are decorating sugar cookies to look like lions.

I used my standby Almost Free Sugar Cookie recipe, but I didn't have enough shortening so I used 1/4 cup Parkay margarine (in the tub) and 1/2 cup shortening. When I got it all mixed up, it was REALLY sticky still so I added another 1/2 cup of wheat starch. I normally just roll balls of dough and then flatten them with a glass covered in sugar but I wanted to make those big round soft sugar cookies like you can buy at the bakery. So...I used a lot of wheat starch on my counter, my hands and the rolling pin and carefully rolled out the dough. Then I used a big plastic Quik Trip cup (44 oz!) to cut out the cookies and I only baked them for 7 min instead of 9 like I normally do since these are thinner. They are perfect!! I only got 9 cookies from the whole recipe so the phe count is a tad higher than for the "regular" sized ones but...the whole recipe still only has 36 mg of phe!

New and Improved Almost Free Sugar Cookies

1/2 cup butter flavored shortening
1/4 cup Parkay margarine (in the tub)
2 Tablespoons granulated sugar
1/4 cup packed brown sugar
1 pkg (4 srvg size) instant vanilla pudding (8 mg phe)
1 teaspoon vanilla extract
1/2 cup water
2 1/2 cups wheat starch (28 mg phe)
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375. Cream shortening, margarine and sugars. Add pudding, vanilla and water. Mix well. Add wheat starch, baking powder and salt. Mix until thoroughly combined. Dough will be a bit sticky. Roll out using wheat starch to prevent sticking. For the big cookies, I baked them for 7 minutes. (They didn't really look done but now that they are cooled off, they look perfect.)

Phe for total recipe is 36 mg. I ended up with 9 big cookies so that's 4 mg each. Still not bad!

Amber's Applesauce Muffins

1 cup wel- plan baking mix ( I have used others)
3 Tablespoons sugar
2 Teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 Tablespoon oil
1/3 cup water
1/3 cup applesauce
bake at 400 for 15-18 minutes. Makes six, these do freeze well Phe per muffin is 1 Can use any flavor applesauce and add jelly in the middle they are very good

Tara's Pie Crust

used the recipe from Virginia Schuett's cookbook called Favorite Pie Crust. There was an article in Southern Living about a good way to mix pie crust and I tried it with this recipe and it turned out good (very flaky). The only substitutions that I made to the recipe was 1/3 cup butter and 1/3 cup shortening instead of all shortening. After you cut the shortening and butter into the dry ingredients, mound the dry ingredients on one side of the bowl. Drizzle a little bit of the liquid into the bottom of the bowl and fork some of the dry ingredients into the liquid until it is moist and move the moist ingredients to the other side of the bowl. Continue until all the dry ingredients are moist and then using your hands gather the dough into a ball and flatten. Wrap in plastic wrap and refrigerate at least one hour before rolling it. The moistening method allows the pockets of shortening to stay intact making the crust flaky.

We use 3/4 Cup CamBrooke Foods Baking Mix, 2 Tbsp. Powdered Sugar & 3Tbsp. Soft Margarine. Mix crust ingredients with a fork and press intogreased 9" pie plate. Bake crust at 350º until golden brown for 10-14minutes. Cool crust 10-15 minutes before filling. If baking somethinglike pumpkin pie, you can fill it without baking first.
I did some of my own research last night as well. There is a recipe for grahm cracker crust in Apples to Zucchini too.

Alyssa's Pumpkin Bars by Kathy

2 cups packed mix quick

1/2 C. sugar

2 tps cinnamon

1/4 tsp salt (I omit this)

1/4 tsp ground cloves

1/3 tspt ground nutmeg

1 16 oz can of pumpkin

2/3 C. Canola oil

3 tsp egg replacer, 4 tbs water

bake for 30 minutes in 9X9; 35 minutes in 9X13We bring this to family and school events and it is the first dessert gone....especially when frosted with cream cheese frosting (store phe)

Chocolate Wacky Cake

Chocolate Wacky Cake

6 tbl oil
3 TBL cocoa (195 phe)
1 1/2 cup dp baking mix or Wel-plan or Lo Profin (about 5 phe, depends on mix)
1 cup sugar
1 tsp baking soda
1 cup cold water
1 tsp vanilla
1 TBSP vinegar
1 tsp salt

Whisk dry ingredients together. Mix liquids together. Pour liquid into dry and wisk until smooth. Will be runny.

Pour in 8x8 pan sprayed with cooking spray. Or, makes 12 cupcakes. Bake 350 for 35 to 45 minutes for cake, 20 to 30 for cupcakes. Done when toothpick comes out clean.

Depending on mix, the cake has about 200 phe, or 17 per cupcake.

Creamy Broccoli Soup by Marie D.

Healthy Creamy Broccoli Soup.. 100% Dairy free, but you will never know!You would never know there is no cream in this soup. Its 100% natural and very healthy and tasty. You can use all 100% organic veggies if you like. But it’s healthy and that is a step in the right direction.

You'll have to calculate the phe's.....


1 large onion

1 clove garlic if you like garlic use more

2 stalks of celery

2 large carrots

1 bay leaf (optional, if you don't have this don't buy it)

1 large potato russet is best but use what you have on hand

1 Large Broccoli crown ( I have made this with 2 bags of frozen broccoli too and it works just as well, its not as thick with the fresh)

1 box chicken broth or vegetable broth if you prefer 100% vegan

Cut up the carrot, potato, celery and onion in to small pieces and sauté in a little olive oil in large soup pot or Dutch oven. Mince garlic and add to sautéed veggies as well as the bay leaf. Continue to cook down the veggies for about 10 minutes. Cut up the broccoli into small chunks, you can use as much of the stem as you want as long as it is tender, if you want to get more out of your stem you can peel the tough skin off. Continue to sauté all the veggies over low heat, add enough of the broth just to cover and put lid on pot. Steam veggies in broth for about 5 minutes and then add the broth slowly bringing back to a boil as you add. Simmer for about 5 more minutes, and then take the pot off the heat and let sit for a few minutes. Using a hand held blender, blend the soup until creamy. Be careful not to burn yourself as the soup is hot and will spatter. You can salt and pepper to taste. I also add a little celery salt.

LP Hot Cocoa (2 servings) by April

2t. sugar – 0mg
1t. (2g) Hershey’s baking cocoa – 26mg
½c. (126g) non-dairy creamer (Coffeemate, unflavored) – 27.72mg
½c. (126g) water – 0mg
¼c. + 2T (20g) mini marshmallows – 7.6mg
¼t. vanilla extract – 0mg

Combine first 5 ingredients in a small saucepan. Cook and stir over medium heat until marshmallows are melted (about 8 minutes). Remove from heat, add vanilla. Serve hot. 2 servings
Serving size: ½ cup
Total phe (recipe): 61.32mg
Phe per serving: 30.66mg

*Note: You may reduce the phe if you have a phe-free non-dairy creamer in place of Coffeemate. If 0mg phe non-dairy is used, total for recipe is 33.6mg or 16.8mg per serving. The serving size may seem small but it's just enough. Both myself and my husband were satisfied with the portion size. When I made it for my husband, I forgot to add the vanilla extract. It still tasted pretty much the same.

Brenda's Thanksgiving Game Plan

The Game Plan
Up to 7 days before serving:
- Make the biscuits and freeze
- Do you have low protein bread for stuffing? If not, make, slice and freeze
Up to 5 days before serving:
- Make the cranberry-orange sauce
- Assemble the German Apple Cake up to step 3 and freeze
Up to 3 days before serving:
- Make the ice cream
Up to 2 days before serving:
- Dry bread for stuffing
- Blanch the string beans, transfer to a Ziploc bag and refrigerate
- Dice the vegetables for the stuffing
The day before serving:
- Assemble the string bean casserole, wrap in aluminum and refrigerate
- Assemble the butternut squash dish, wrap in aluminum foil and refrigerate
- Assemble the stuffing, wrap in aluminum foil and refrigerate
- Peel and prep vegetables for Roasted Vegetable Dish
Thanksgiving Morning:
- Bake the frozen German Apple Cake, prepare glaze while it is baking
- Marinate the mushrooms
2 hours before serving:
- Take the stuffing out of the fridge and let it come to room temperature
- Roast the vegetables and mushrooms – don’t forget to deglaze the pans for the gravy (see recipe for instructions)
- Make the mashed potatoes; keep warm in a slow cooker set on low
1 hour before serving:
- Put the stuffing in the oven
- Make the gravy
- Take butternut squash and string bean casserole out of the fridge
30 minutes before serving:
- Place butternut squash dish in the oven
- Place string bean casserole in the oven
15 minutes before serving:
- Bake the biscuits
- Reheat gravy and mushrooms on low simmer and put roasted veggies in oven to reheat

The Recipes
Make-Ahead Dinner Biscuits
Rich and delicious, and most importantly a cinch to make, these biscuits complete a home-cooked meal. Please note that the biscuit dough cannot be stored in the refrigerator -- it won’t bake well. Either cook immediately or place formed uncooked biscuits in the freezer for later use.
Makes about 11 2-Inch or 8 2 ½-inch biscuits at approximately 20mg or 30mg each respectively.
gm wheat starch, plus extra for the counter
gm cake flour
2 1/2
teaspoons baking powder
teaspoon xanthan gum
teaspoons granulated sugar
teaspoon table salt
tablespoons cold butter, cut into ¼ inch cubes
cup (120 gms) cold rice milk
cup (60gms) cold heavy cream
1. If making any biscuits for immediate use, adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. 2. Place the wheat starch, cake flour, baking powder, xanthan gum, sugar, and salt in a medium bowl or the workbowl of a food processor fitted with a metal blade. Whisk together or process with six 1-second pulses.
3. If making by hand, use two knives, a pastry blender, or your finger tips and quickly cut in the butter until the mixture resembles a coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. Transfer to a medium sized bowl.
4. Combine the rice milk and heavy cream into a measuring cup. Stir the liquid mixture with a wooden spoon or rubber spatula into the “flour” mix until dough forms, about 30 seconds. Turn the dough out onto the counter that has been lightly dusted with the baking mix (or plain wheat starch) and gather into a ball. Knead the dough briefly until smooth, about 30 seconds. 3. Shape the dough into a 3/4-inch-thick circle. Using a biscuit cutter, cut biscuits into rounds. Lay the biscuits on the prepared baking sheet, spaced about ½ inch apart. Gather up the scraps of dough and re-knead briefly to combine, and pat down again to ¾ inch round, repeat process again if necessary for the third time. Gently pat remaining dough into a rustic hand-formed biscuit.
4. To store: Wrap the baking sheet in plastic wrap and freeze until frozen solid, about 6 hours. Transfer the frozen biscuits to a Ziploc freezer bag and freeze up to a month. (Do not thaw before baking.)
5. To serve: Place desired number of biscuits on the parchment-lined baking sheet. Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking. If using frozen biscuits, bake 20 minutes (again do NOT thaw before baking).
Cranberry-Orange Sauce
Makes about 2 1/4 cups
cup orange juice
cup granulated sugar
tablespoon grated orange zest
teaspoon table salt
1 (12-ounce) bag cranberries , picked through
Bring orange juice, sugar, orange zest, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 5 days; let stand at room temperature 30 minutes before serving.)

German Apple Cake
This recipe has been a Thanksgiving tradition with my family for more years than I care to admit. I knew it was one that had to be adapted. With a food processor, it is literally made in minutes, but there is no need to share that. I peel the apples first, quarter them and use the slicing blade of the food processor for even slices. If you have decided to assemble the cake in advance and freeze, bake for an additional 15 minutes. I hope you enjoy it as much as we do.
Approximately 430 mg for the entire cake. Serves 10 to 12, approximately 40 mg per serving.

gm wheat starch (1 ½ cups)
teaspoon xanthan gum
teaspoon salt
teaspoons baking powder
cup sugar
tablespoons butter, cut into 24 pieces chilled
large egg, separated
teaspoon vanilla
gm Granny Smith apples (4), peeled and thinly sliced
tablespoons sugar
teaspoon cinnamon
tablespoons butter, melted and slightly cooled
tablespoons apple cider

1. Preheat oven to 350 degrees. Generously grease an 9 inch spring form pan.
2. Pulse starch, xanthan gum, baking powder and sugar in the food processor to mix. Add the butter, egg yolk and vanilla and pulse in one second intervals for 20 times, until it resembles cornmeal.
3. Place mixture in pan. Do not pat down. Add the apple slices. (Freeze at this point if desired)
4. Bake for 45 minutes (1 hour if cake was frozen).
5. THE GLAZE: In the food processor fitted with the metal blade, combine the egg white, sugar, cinnamon, butter and apple cider. Mix for 30 seconds. Spoon on top of cake. Increase oven temperature to 375 and bake an additional 30 minutes.

Vanilla Ice Cream
You can substitute vanilla extract for the vanilla bean, but just add it to the blender. The small amount of alcohol prevents the ice cream from being rock solid and getting ice crystals. The macadamia nut oil adds an amazing richness and is available at most good supermarkets.
Serves 6, approximately .2 mg/gm
gm rice milk (2 cups)
cup dried coconut
vanilla bean, cut lengthwise
gm heavy cream (1/2 cup)
gm macadamia nut oil (2 tablespoons)
teaspoon xanthan gum
cup sugar
teaspoon salt
tablespoon Bailey’s Irish Crème
1. Pour rice milk, dried coconut and vanilla bean into small saucepan. Bring to a simmer, and remove from heat. Let steep overnight in the fridge, or at least three hours.
2. Strain coconut and vanilla pod from mixture. Scrape the seeds of the vanilla pod and add back to the rice milk. Add heavy cream, gum, sugar, salt, and Bailey’s. Blend for 60 seconds. While blending, add the macadamia nut oil gradually to emulsify.
3. Pour mixture into ice cream machine, and process according to manufacturer’s directions. Transfer to a container and freeze until firm, at least 4 hours or up to 3 days.
Green Bean Casserole
This casserole can be assembled ahead of time. Lars own ( imported crispy onions are worth hunting for, if not, substitute with durkee. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed.
Serves 10, approximately 870 mg phe total recipe, approximately .60 mg/gm
slices low protein bread , each slice torn into quarters
tablespoons unsalted butter , softened
teaspoon table salt
teaspoon ground black pepper
gm imported Lars own crispy onions canned fried onions (about ½ cup)
Beans and Sauce
Table salt
gm green beans , ends trimmed, and halved
tablespoons unsalted butter
gm onion (1), cut into ¼ inch dice
gm red bell pepper (1), seeded and cut into ½ inch dice
gm button mushrooms (10) , stems trimmed, and quartered
gm garlic (2 cloves) , minced
teaspoon ground black pepper
teaspoons salt
tablespoons cornstarch dissolved in 1/4 cup of the vegetable broth
gm vegetable broth (1 ½ cups), preferably Swanson, 1/4 cup set aside for cornstarch
gm heavy cream (1/2 cup)
pinch of cayenne pepper
pinch of grated nutmeg
1. FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
2. FOR THE VEGETABLES: In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and garlic, sauté until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.3. FOR THE BEANS: Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
4. FOR THE SAUCE: Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add broth and heavy cream. When almost at a boil whisk the cornstarch and water together, then pour into the saucepan and bring to a simmer, about 30 seconds. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature. Pour over beans and vegetable mix, and toss to combine.
5. Butter a 9-by-13-inch glass or ceramic baking pan. Spread the green-bean mixture over the bottom. Cover with foil, and refrigerate until just before serving.
6. Preheat oven to 425 degrees. Sprinkle topping and bake until golden brown, about 20 minutes.
Butternut Squash with Caramelized Apples
This is my low protein subsitute for your traditional sweet potatoes and marshmallows. The flavors are marvelous and once you have the apples, you will never go back to minimarshmallows again!
Serve 8, approximately 600 mg phe in recipe, approximately .47 mg phe/gm
gm butternut squash (2)
teaspoon salt
gm Granny Smith apples (3), peeled and cored
tablespoon fresh lemon juice
tablespoons butter, plus more for the pan
gm heavy cream (1/4 cup plus 2 tablespoons)
gm brandy (1/4 cup)
gm orange juice (1/4 cup)

1. Heat oven to 425°. Bake squash until soft, 40 to 45 minutes. When cool enough to handle, peel and place flesh in a medium bowl; add salt, and mash with a fork.
2. Meanwhile, slice apples into 1/8-inch-thick wedges and place in a medium bowl. Add lemon juice and toss to combine.
3. In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer to a plate and set aside.
4. In a medium skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the brandy and cook until slightly thickened, about 1 minute. Remove from heat and add to the squash, mixing well to combine. Transfer squash mixture to a buttered 3-quart ovenproof casserole. Arrange apple slices over squash; set aside.
5. In a medium skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons of cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over the apples and cover with aluminum foil.
6. Bake for 15 minutes, remove foil and bake for another 15 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.

Apple Sage Stuffing
What I do is prepare two slices of low protein bread by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then I cut them into cubes. I then use either prepared dried bread cubes or dry out ¾ loaf of high protein bread for the rest of the family. The vegetable mixture listed below is then divided appropriately between the two stuffings.
Serves 10 to 12 as a side dish, approximately .25 mg/gm
tablespoons unsalted butter (1 stick), plus extra for baking dish
gm onion (1), cut into ¼ inch dice
gm celery stalk (2) , cut into ¼ inch dice
gm shallots (2), cut into ¼ inch dice
gm granny smith apples (2), peeled, cored and cut into ¼ inch dice
fresh sage leaves, chopped
cup fresh parsley, minced
gm apple cider (1/2 cup)
gm dried cranberries (1/2 cup)
teaspoon ground black pepper
slices of dried low protein bread
loaf French bread , or potato or challah bread, dried
gm vegetable broth (2 cups), preferably Swanson’s Organic
teaspoon table salt
1. Melt butter in a large skillet. Add onions, shallots and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
2. While vegetables are cooking, boil cranberries and cider in a saucepan, stirring occasionally until the cider is absorbed, 6-8 minutes. Add apples to cooked vegetables along with the spices, stirring occasionally until the apples begin to soften.
3. Transfer ¼ mixture into a medium sized bowl. Add the low protein bread and about ½ cup of vegetable stock. Transfer the remaining mixture to a large mixing bowl. Add the high protein dried bread and remaining stock; mix to combine.
4. Transfer stuffing to a buttered shallow baking dish. Bake covered, 30 minutes at 325.
Roasted Root Vegetables
Serves 8
gm garlic (9 cloves), left in skin
gm cauliflower broken into florets (1 head)
gm carrots (4) , peeled and cut into 1 1/4-inch pieces
gm parsnip (3), peeled and cut into 1 1/4-inch pieces
gm shallots (8), peeled
tablespoons olive oil
sea salt and ground black pepper
1. Heat oven to 450 degrees. Place a large rimmed baking tray in the oven (large enough to hold all of the vegetables in a single layer -- otherwise they get steamed instead of roasted)2. Toss vegetables in olive oil and sea salt. Carefully pour onto hot baking tray. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes. Add unpeeled garlic cloves during final 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
3. At the bottom of the pan is all of the browned bits that have amazing flavor. It is a shame to waste it, so while the pan is still hot (and the veggies are set aside), add ½ cup vegetable broth and scrape up the bits – set aside for your gravy.
Oven Roasted Portabellas in Sherry Gravy
Marinating mushrooms allows them to absorb the flavors beautifully. Roasting reduces the water in the mushroom creating a wonderful texture. The gravy is heaven over mashed potatoes, pour a little extra so you can sop it up with the biscuits.
Serves 2, approximately 70 mg
gm portabella caps (2), stems removed
tablespoons olive oil
gm garlic (1 clove), minced
teaspoon fresh rosemary, chopped
teaspoon salt
teaspoons fresh ground black pepper
cup dry sherry
cup vegetable broth, preferably Swanson
teaspoon cornstarch dissolved in water
tablespoons butter, cut into 2 pieces and chilled
tablespoon minced fresh parsley
Salt and pepper

1. Toss the portabellas in a small Ziploc bag with the olive oil, garlic, 1 teaspoon of the rosemary, salt & pepper. Allow to marinate for at least 3 hours.
2. Preheat oven to 500 degrees. Place the mushrooms in a lightly oiled oven safe skillet rounded side up. Roast for 6 minutes. Turn and roast for another 6 minutes.
3. Carefully remove pan from the oven. Carefully reserve the liquid on top for the gravy and set mushrooms aside on a cutting board. Once cooled slightly, slice on a bias into ½ inch thick slices.
4. FOR THE GRAVY: Add the sherry to the skillet to deglaze the pan (see oven roasted vegetable recipe for full explanation), stirring up any browned bits. Cook until the sherry has been reduced in half. Add the vegetable broth (if you reserved it from the deglazed roasted vegetable pan, use it now). Simmer for five minutes. Stir in accumulated mushroom liquid and remaining chopped rosemary. Whisk in the cornstarch mixture, allow to thicken. Turn the heat to low and whisk in the butter, 1 tablespoon at a time. Add sliced mushrooms. Season to taste with salt and pepper.

Mashed Potatoes
The addition of heavy cream makes a rich mashed potato for everyone to enjoy. If the phe is too high, rice milk alone is still delicious. For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk is the best choice.
Serves 8, approximately .8mg/gm
gm russet potatoes (6), peeled and cut into large chunks
tablespoons unsalted butter
gm rice milk (3/4 cup)
gm heavy cream (1/4 cup)
1 1/2
teaspoons table salt, or to taste
Ground black pepper

1. Place potatoes in medium stockpot and add enough water to cover by 2 inches. Place over high heat and bring to a boil. Reduce to a simmer and cook until tender when pierced with the tip of a knife, 15 to 20 minutes. Drain cooked potatoes well.
2. In a small saucepan, combine rice milk, heavy cream and butter. Place over medium heat until milk is warm and butter is melted.
3. Pass the potatoes through a ricer back into the stockpot, or use a potato masher. Add rice milk mixture and stir to combine. Season with salt and pepper.

Homemade LP Noodles

Submitted by Amy W.

1 cup wheat starch
1 tablespoon of nd creamer
2 teaspoons of egg replacer
1/2 stick of parky cold, cut into small piece ( next time I think I would use a bit less parkay)

mix until a corn meal like texture, I used my hands and yes it is very messy....add coffee creamer a tad at a time until you get a sticky dough, then put onto a flat surface with dry wheat starch and add more Wheat starch until you can roll out dough with out it sticking, I rolled mine about 1/4 inch thick cut into strips and drooped one by one into boiling hot vegetable broth, boiled about 4-6 min and gave them to her with just a little broth on them she Loved them!!I also added at the beginning a tad of salt and some onion powder...but that you could omit.

Lo Pro Pumpkin Bread from LP Cookery Book

1 1/3cups wel-plan baking mix
1/2 cup sugar
2 tea baking powder
1 tea baking soda
1/4 tea salt
1 tea cinnamon
1/4 t nutmeg
1/4 tea cloves
1/4 cup vegetable oil
1/2 cup water
1/4 cup (50gm) canned pumpkin

Preheat 350 degree In a mixing bowl, stir together baking mix, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add oil and water to dry ingredients and mix until smooth. Add pumpkin and blend well. Pour batter into a greased 7 1/2x3 3/4 inch bread pan. Bake for 45 to 50 minutes. 16 slices phes 1 per slice 20 per recipe

PKU Pumpkin Pie

PREBAKE a full low protein pie crust
Mix filling on high speed as follows:
one can pumpkin pie filling
1 package jello vanilla instant pudding
4 oz. cool whip (1/2 of a 8 oz. tub)
1 teaspoon pumpkin pie spice

Rachael Ray Roasted Veggie Dip

Roasted Veggie Dip (submitted by Marie D.)

1 fennel bulb, cored & chopped
1 sm. onion, chopped
3 garlic cloves, smashed
1/2 sm. eggplant, peeled & chopped
1 sm. zucchini, cut in half lengthwise, then cut into thick half-moons
3 TB extra virgin olive oil (EVOO)
3 TB balsamic vinegar
salt & pepper
20 fresh basil leaves, coarsely chopped
1/4 cup fresh flat-leaf parsley, chopped

preheat oven to 400.
place veggies on rimmed baking sheet, drizzle with the EVOO & balsamic vinegar. Season liberally w/salt & pepper. Toss well to coat thoroughly, then roast the veggies for 30 to 40 min. till brown & tender, turning them once or twice as they roast. Cool & transfer to a food processor with the basil & parsley. Pulse the veggies to make a smooth puree. Transfer to a bowl & season with s & p to taste.

I don't know what the phe count is, you'll have to figure it out on your own... Good luck & enjoy!

Corn Muffins by Brenda W.

Given the small amount of cornmeal, toasting it gives a fuller flavor to the muffin tops. Makes 12 muffins at approximately 45 mg each
290 gm wheat starch (2 1/4 cup)
60 gm fine stone-ground yellow cornmeal (1/2 cup)(Arrowhead Mills and Hodgson Mill are good)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon xanthan gum
1/2 teaspoon guar gum
30gm mixed egg (1/2 large egg)
1/2 cup granulated sugar
1/4 cup maple syrup (60 gm)
8 tablespoons unsalted butter (1 stick), melted and slightly cooled
1 1/4 cup rice milk (300 gm)

1. Adjust oven rack to middle position and heat oven to 400 degrees. Line muffin pan.

2. Toast the cornmeal by placing in a small dry skillet over medium heat, stirring constantly for 2 minutes.
3. Whisk starch, cooled cornmeal, baking powder, baking soda, salt, xanthan gum and guar gum in medium bowl to combine; set aside.

4. Whisk the half of an egg in a medium sized bowl until well-combined and light colored. Add the sugar and the maple syrup to the egg; whisk vigorously until thick and homogenous, about 30 seconds. Add the melted butter in 3 additions, whisking to combine after each addition. Add half of the rice milk, whisking until combined. Add the remaining liquid and whisk.

5. Make a well in the dry mixture. Pour the wet ingredients into the dry and mix gently with a rubber spatula until the batter is just combined. Divide the batter evenly among the muffin pan. Do not level the mound formed.
6. Bake until the muffins are light and golden, about 18 minutes. Cool in pan for 5 minutes and then remove from pan onto a wire rack.

Corn Bread Pudding

1 ½c. Cambrooke All-Purpose Baking mix
½c. corn meal
2/3c. sugar
1T. baking powder
½t. salt
1 ¼c. non-dairy creamer (I used coffeemate orginal unflavored)
2T. egg replacer
1/3c. vegetable oil
3T butter, melted
100g creamed corn

Preheat oven to 350. Put muffin liners in muffin tins or spray with Pam. Combine Baking mix, corn meal, sugar, baking powder and salt in medium mixing bowl. Combine non-dairy creamer, egg replacer (pre-mixed as directed with water), vegetable oil, and butter in a small mixing bowl. Mix well. Add to baking mixture. Stir until just blended. Add creamed corn, if desired. Pour into muffin tins/liners 2/3 full. Bake 18-20 minutes until wooden toothpick comes out clean. Yield 18 muffins.

Recipe: 475.35mg/Recipe; 26.4mg/muffin
If you omit the creamed corn, 390.3mg/recipe; 21.68mg/muffin

The creamed corn gives it a nice, moist consistency, similar to Chi-Chi’s corn pudding. If you omit the creamed corn, it will give you a drier (but still moist) muffin to go along with a no-beans chili.

Wel-Plan/Cambrook Baking Mix

1Cup of Welplan=1/3Cup Cambrooke baking mix and 2/3 Cup wheat starch