Jolanda's Imitation Girl Scout Cookies (Thin Mints)

Ingredients:

Peppermint starlights - hard mints, white with red (I tried to do it with the soft ones, but it became rock hard after cooling)

Mini marshmallows

Meringue powderWater

Loprofin sweet biscuits

Almond bark

Mix 12 mints with 15 ml of water in a pot and melt. It will take a while, and in the end the last parts didn't seem to melt, just stuck together, so I took that piece out. I added a teaspoon of meringue powder, 12 white mini marshmallows, and +/- 5 ml of water. Mix untill it's a smooth mixture (thick enough to spread onto the cookie). I spread the mixture on Lopofin, sweet biscuits. I poured melted almond bark over them. Mick said it was the best cookie he'd ever had :-)

Sena's Bread Baking Tips

I use a bread machine and have used both mixes and making "Trish's Best White Bread" from the cookbook with equal success using this method.

Mix the ingredients per instructions in the bread machine and allow it to go through the first mixing and rising process. Then after the second mixing,transfer the bread mix to a loaf pan that you have liberally greased with either margarine or Crisco, whichever you prefer. Place the uncovered loaf in a warm place for the second rising. I put mine on top of my stove with the stove hood light on-it's protected there and my kitchen is usually fairly warm. Once the loaf has risen to the proper height, it is ready for baking. Take a baking pan (I use an 8 inch cake pan) with about 3/4 inch of water in it and place it on the bottom oven rack then put your bread pan on the higher rack and allow it to bake. The steam will rise from the cake pan and it will give your loaf a very nicely browned top which will be crusty. Once the loaf has baked, remove it and allow it to cool. I find that moisture will collect inside the loaf pans (I use glass) so once the loaf has cooled, I turn them out on their sides on a paper towel to complete cooling as this prevents the lower part from getting damp. Once the loaf has cooled, I place it into the freezer for 20-25 minutes to start the freezing process then I bring it out and cut it with a long bread knife. The partial freezing makes it easier to cut and it won't crumble as much this way.

Rice Dream French Toast Recipes

French Dream Toast
2 medium bananas, sliced
1 1/2 cups Soy Dream Classic Vanilla (Use Rice Dream)
2 teaspoons ground cinnamon or 1 1/2 tsp.
2 teaspoons vegetable oil (or more, as required)
8 slices bread (your choice)
Fresh fruit / maple syrup for serving
1. Combine bananas, soy milk and cinnamon in blender or food processor and blend until smooth.2. Pour mixture into shallow dish. 3. Brush a large nonstick skillet with 2 teaspoons oil and heat to medium. 4. Dip bread in soy milk mixture to coat both sides. 5. Add several coated bread slices to pan and cook until browned on bottom, 3 minutes. 6. Turn and cook until second sides are browned, about 2 minutes. 7. Transfer to plate. 8. Cook remaining bread slices the same way; adding more oil to skillet as needed. 9. Garnish with fresh sliced fruit and maple syrup and serve.

Rice Dream® French Toast
1 1/2 cups Rice Dream Original
4-6 slices whole wheat bread
3 Tablespoons arrowroot powder or 2 eggs
3-4 Tablespoon oleic safflower oil or butter
1 teaspoon cinnamon powder
1. In a wide bowl, whisk together Rice Dream, cinnamon, and eggs (or arrowroot).2. Cut bread into triangles and soak in the Rice Dream mixture until softened (1-3 minutes).3. Heat portions of the oil or butter in a frying pan or griddle, over medium - high heat. 4. Add several pieces of the soaked bread; do not overcrowd the pan.5. Cook evenly on both sides for 2-3 minutes or until each is browned. 6. Serve immediately with your favorite fruits, jam or maple syrup.

Rice Milk Recipes/Tips

Also, it can be used as a cup-for-cup substitute for soy milk, regular milk or non-dairy creamer in almost any recipe (banana bread, carrot bread, muffins, cheese and alfredo sauces - those the sauces may be thinner than usual). Also, rice milk can be used to make hot chocolate, though no one sent a specific recipe (just cocoa, sugar and rice milk).

For pudding you can use: 1 1/4 C. Rice Dream with 3/4 C. whipping cream add a small box of instant pudding and beat. This yields 4 servings at 50 mgs phe per serving. You can also make frozen pudding pops. Just make pudding (cook or instant) with the rice milk. It won't get thick. Then, pour into a popsicle mold or small paper cups and freeze (a great thing for us right now, since my son is sick and only wants popsicles).

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.200gm wheat starch, plus extra for the counter 30gm cake flour2 1/2teaspoons baking powder1/2teaspoon xanthan gum2teaspoons granulated sugar 1/2teaspoon table salt 6tablespoons cold butter, cut into ¼ inch cubes 1/2cup (120 gms) cold rice milk1/4cup (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).

I usually make several batches of the biscuits and then wrap them individually in plastic wrap and freeze them. When my daughter wants one, I just take them out and let them come to room temperature and they taste the same as the day I baked them.

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/gm1080gm russet potatoes (6), peeled and cut into large chunks 6tablespoons unsalted butter 180gm rice milk (3/4 cup) 60gm heavy cream (1/4 cup)1 1/2teaspoons 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.

Vegan Goldfish Crackers

Vegan Goldfish Crackers

In some toddler circles, Goldfish Crackers are one of the four major food groups. Now vegan kids and those with dairy allergies can enjoy them, too! Nutritional yeast and spices add a cheesy taste without the cheese. But how can we make the crackers orange without cheddar? Well, how about using the same thing real cheese crackers use: natural annatto food coloring. Annatto seed extract is used to color cheese and many other foods; of course, you can use any orange food coloring you wish or leave out the coloring for crackers that are white but just as tasty. Before you begin, you'll need to purchase a tiny fish cookie cutter or another tiny cutter. makes several dozen

2 ¾ cups white flour

2 tablespoons nutritional yeast flakes

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon paprika

1/8 teaspoon cayenne

½ teaspoon onion powder

½ cup canola oil, chilled in the freezer for at least 30 minutes

½ cup ice water

1 tablespoon apple cider vinegar

Orange food coloring, as desired

Olive oil cooking spray

Fine sea salt, to taste Preheat the oven to 375ºF. Line baking sheets with parchment paper and spray with nonstick spray. Combine the flour, nutritional yeast, baking soda, salt, paprika, cayenne, and onion powder in a medium mixing bowl and whisk to combine. Drizzle in the cold canola oil and toss with your fingers until the oil is incorporated and the flour has formed small to medium-sized clumps. Add orange food coloring to the flour mixture, if desired. Mix the ice water and apple cider vinegar together and drizzle it over the flour, stirring with your fingers until the dough holds together. Turn out the dough onto a lightly floured work surface. Knead a few times, adding a bit more water if needed to form a cohesive dough. Use a rolling pin to roll the dough out thinly, about 1/8-inch thick. Cut out fish shapes using a small cookie cutter. If you would like to make happy fishies, use the curved tip of a spoon to give them a smile and a toothpick to give them an eye. Place the fish on the baking sheets, spray with olive oil and sprinkle with fine sea salt. Bake for 10 minutes, or until lightly golden on the bottom. Slide the parchment paper covered with fish onto a wire rack to cool. Continue rolling, cutting, and baking little fish until you just can't take it anymore.

Bubble Gum "Ice Cream"

Bubble Gum "Ice Cream"

3 C Rich's Whipped Topping-blue can
1 C water
3/4 C sugar
1 tsp salt
Bubble gum flavoring-found from Lorann oils-to taste
Gum balls
pink food coloring

Combine the water and Rich's together. Add the rest of the ingredients -minus the gumballs-and stir with a spoon UNTIL THE SUGAR IS DISSOLVED. Using a hand mixer, whip all ingredients for about a minute and a half. Pour the mixture into the freezer cylinder of an ice cream maker and follow the directions for your machine. Fold the gumballs in when you put ice cream into a separate container to store.
Phe free except for the gumballs and those will need to be figured in the total. Enjoy!

Red Hot Candy Fluff

Red-Hot Candy Fluff

1 (20 ounce) can crushed pineapple, drained
1/4 cup red cinnamon candies
2 cups miniature marshmallows
1 (8 ounce) carton frozen whipped topping (Cool Whip) , thawed

Directions,
1. In a bowl, combine the drained pineapple and candies. Cover and refrigerate for 8 hours or overnight. Stir in the marshmallows and thawed cool whip. Cover and refrigerate until serving. Very tasty!

Dawn's Sugar Cut Out Cookies

If it is too high, replace the cream cheese with Cambrooke's. You can replace egg with egg replacer, but the cookie is more fragile.

CUT OUT SUGAR COOKIES

Makes about 40 two inch cookies, at 10 mg each390gm wheat starch (3 cups)

3/4tsp xanthan gum

1/2teaspoon table salt

1teaspoon baking powder

25gm Jell-o vanilla instant pudding

8tablespoons unsalted butter (1 stick), cut into 8 1/2 inch pieces, at room temperature

4tablespoons vegetable shortening, at room temperature

2teaspoons vanilla extract

30gm cream cheese (2 tablespoons), room temperature

3/4cup sugar

25gm mixed egg

2tablespoons water

1. In a medium sized bowl, combine wheat starch, xanthan gum, baking powder, salt and pudding mix, set aside. 2. In the bowl of standing mixer fitted with paddle attachment, add the butter, cream cheese, and shortening. Mix until combined, about 30 seconds. Add the sugar, creaming until light and fluffy. Add the egg, water and vanilla extract. Add the dry ingredients and mix until the mixture forms a dough.

2. Divide the dough in half, placing each half in a gallon sized Ziploc bag. With the top unsealed, lightly roll the dough with a rolling pin to 1 inch thick. Refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)

3. Adjust oven rack to middle position; heat oven to 350 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.

4. Using cookie cutters, cut shapes from one piece of dough and bake on parchment-lined baking sheet in 350-degree oven until light golden brown, 10 to 12 minutes.

5. Remove from oven and transfer (on the parchment paper) to a rack for 5 minutes. Remove from parchment and allow to cool completely

Maria's PKU Risotto

PKU Tomato Risotto w/Mozzarella

(you will have to figure out the phe, but this makes one serving)

Ingredients:1/2 Cup diced tomato (used Hunt's canned)

1 Tbl. chopped Basil

1 Tea Olive Oil

1/4 Tea salt

1/8 Tea crushed garlic

12 oz of either chicken broth or vegetable broth (we used chicken the Washington broth mix)

2 tea Olive Oil

2 Tbl finely chopped onion

1/3 C Dry (one serving) of Cambrookes Rice - cook for 10 mins as on rice instructions, rinse very well and spray with Olive Oil Spray

1/4 C Dry white wine or less

1/4 of Cambrookes Shredded Mozzarella Cheese

Black Pepper

Step 1 - combine first 5 ingredients in a bowl and set aside.Start cooking rice.

Step 2 - simmer broth in small pan to keep hot.

Step 3 - saute onions and 2 Tea of olive oil in a sauce pan. Add wine. Then stir in pre-cooked rice stir constantly until liquid is absorbed - can take several minutes. Then add the broth to the rice 1/4 C at a time, stirring constantly until absorbed before adding next 1/4 C. Once all liquid is absorbed then add the bowl of mixture (from step 1). Heat for 2 mins, stirring constantly then add the cheese. Remove from heat and let rest to set-up and serve.Good luck - this recipe does take time, but is very, very tasty.

Mollie's Cracker Crust Pizza & Topping

CRACKER CRUST PIZZA

makes 4 crusts

750 g water

2 T. olive oil

440 g CBF baking mix (.05) = 22 mg phe

600 g Wel-Plan baking mix (.02) = 12 mg phe

80 g Metamucil

20 g salt

35 g baking powder

1 T. pizza seasoning

Put wet ingredients in bowl of KitchenAid mixer with dough hook attached. Mix dry ingredients separately, and add to bowl until all dry ingredients are incorporated. This dough is very thick and somewhat sticky.

Preheat oven to 350° F. Spray each of four 14 inch pizza pans – and your hands – with non-stick cooking spray and divide dough into 4 balls (475-485 g dough each). Flatten each dough ball on its pizza pan with hands, and flip flattened dough to coat with non-stick cooking spray. Roll dough to edges of pan using a rolling pin; finish edges with hands. Dock the pizza crust with a dough docker (or prick thoroughly with a fork) to prevent large air bubbles from forming. Bake two crusts at a time in a 350° F oven for 16 minutes total, switching the crusts halfway through cooking time for even cooking. If eating immediately, dress the crust with your choice of toppings and bake until toppings are warm. If saving for later, shortly after removing the crusts from the oven, remove from pan to cooling rack to prevent bottom of crust from getting soggy. After crust is cooler, you can put it back on the pan to freeze, or dress with toppings then freeze. Total phe for recipe AS WRITTEN is 34/4 = 8.5 mg phe per crust (1 mg phe per slice)

MARGARITA TOPPING

1 lg. can petite diced tomatoes, well drained & squeezed (~285 g) (.13 mg phe/g) = 37

1 t. chopped garlic (5 g)(1.67) = 8

½ t. dried basil

goodly sprinkle of salt

Mix ingredients together. Use about 100 g margarita topping per pizza crust.

Total phe for topping recipe is 45 mg, or .15 mg/g (15 mg phe/100 g). We use the topping over 75 g pizza sauce and top with 50 g Cambrooke mozzarella cheese shreds.