PKU Recipes

Katie's Corn Bread Muffins

2011-08-23T08:42:00.000-07:00

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

Lo-Pro Chocolate Cake (Pops!)

2011-07-11T14:01:00.000-07:00

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.

Three Squash Soup

2010-11-30T12:18:00.001-08:00

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)

Directions:

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

2010-11-30T12:16:00.001-08:00

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

2010-11-30T12:15:00.003-08:00

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

Ingredients:

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®

Directions:

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

2010-11-30T12:02:00.000-08:00

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

2010-11-30T12:00:00.001-08:00

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

Low Protein Versions of Hot Chocolate!

2010-11-30T11:49:00.000-08:00

Version 1
2 tsp sugar
1 tsp Hershey's baking cocoa
1/2 C non dairy creamer (I use rich's, can also use plain coffeemate)
1/2 C water
20 g mini marshmallows

Heat in a saucepan until marshmallows are melted. After it's heated add 1/4 tsp vanilla. Stir and serve.
28 phe per 1/2 cup.

Version 2
2 tablespoons Enjoy Life Chocolate Chips* or chocolate chips of choice
1/2 or 1 Tablespoon sugar or agave
pinch of salt
1 cup of So Delicious Coconut Milk* or "milk" of choice (Rice Dream, etc)

Melt chocolate in microwave for 10 seconds at a time until melted in mug. Stir in sugar or agave. Heat milk until steaming. Add to melted chocolate for a super creamy chocolaty treat. Add a marshmallow for extra credit.

Version 32 teaspoons cocoa
1 Tablespoon sugar or agave
tiny pinch of salt
few drops of vanilla
1 cup So Delicious Coconut Milk* or "milk" of choice (Rice Dream, etc)

Make paste from cocoa, agave or sugar, pinch of salt and vanilla. Heat milk until steaming. Add slowly to paste. Serve with a marshmallow for extra fun.
*So Delicious® Coconut Milk Beverage
20 ± 5 mg PHE per 240 gm (8 oz)
Galactose content not available
*Enjoy Life Chocolate Chips
190 mg PHE per 100 gm
<100 mg Gal per 100 gm

Version 4
We do vance's chocolate flavored milk substitute. We buy it at a local health food store. My daughter adds a few marshmallows and we still count it as free.

Version 5
I sometimes make low pro chocolate milk using Dairy Free-not sure of the spelling. It is on the Pku Perspectives site but I bought it at clinic. I believe it can be used to make hot chocolate. The Pku Perspectives site gives the phe content.

Monkey Bread

2010-10-10T15:21:00.001-07:00

Monkey Bread
2 T sugar
1 ½ t cinnamon
3 ½ C Mixquick
1/3 C coffee rich
1/3 C water
2 T sugar
2 T margarine
1 t vanilla
1 t egg replacer, mixed w/ 2 T water (enough egg replacer and water to equal 1 egg)

Heat oven to 375. Spray a 9x5x3 loaf pan. Mix 2 T sugar and the cinnamon. Stir remaining ingredients until soft dough forms. Pinch off 1 ½ inch pieces of dough; roll into cinnamon sugar mixture and place in pan. Bake 20 – 25 minutes or until golden. Let stand in pan about 10 minutes and remove to wire rack. Drizzle with glaze and cut into slices. Serve warm or rewarmed in microwave.
Powered Sugar Glaze
½ C powdered sugar
2 -3 t water

Yield: 12 slices
Phe per recipe: app. 19mg
Phe per slice: app 2mg

BBQ Cabbage

2010-10-10T15:14:00.001-07:00

Ingredients

1 onion, sliced
2 Granny Smith apples, peeled, cored and sliced

Salt and freshly ground black pepper 1 small head cabbage, cored and shredded (about 2 1/2 pounds) 1 1/2 cups veggie broth 1/3 cup apple cider vinegar 1/4 cup bbq sauce 1 tablespoons butter

Directions

Cook the red onions, apples, in a tablespoon of butter,salt and pepper, to taste. Saute until the mixture softens, about 5 minutes. Add the cabbage and stir until it begins to soften and wilt down; season again with salt and pepper, to taste. Add the veggie broth and the apple cider vinegar and reduce over medium-low heat. Cover and stir occasionally until the cabbage is tender.

Once cabbage is cooked, remove the lid and add the BBQ sauce. Turn heat to medium and let the liquid reduce until it's nice and syrupy. Serve hot.

Janice's Lo Pro Pumpkin & Apple Pie

2010-10-10T15:13:00.000-07:00

I made an apple one & pumpkin, all low pro, and these were our main deserts. Topped with some yummy whip cream (can stuff). I always 1/2 precook my apples too, helps cut down on the juices ( & thicken with the juices in a pan with a tiny bit of corn starch).

Delicious pumpkin pie.

375 gr pumpkin puree, canned (8.6 ex)

3/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon ground ginger

1&1/2 teaspoon ground cinnamon

sprinkle of cloves & nutmeg ( all spices = .5 ex)

1&1/2 teaspoon corn starch

2 low pro eggs, (egg replacer)

15 grams egg yolk (8. ex)

1 cup richs (2.8)

2 tablespoons water

1 teaspoon vanilla extract

1 baked lp pastry shell (9-inch) 4. exchs

total pie 23.9 exch divide by 8 piece's = 3.exchs each

( could be lowered by reducing the egg yolk and adding lp egg replacer I guess).

Preparation: Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add milk, water, and vanilla; mix well. Pour into baked pastry shell. Bake at 350 for 45-60 minutes; or until center is set.

I have lately precooked my low pro pie shells/crusts before filling, I find that way they hold up better, and do not get soggy or uncooked. Harder to get a top crust on if making a two crust pie, but it all still tastes great.

#1

Pie Crust. for 1 double or two pie shells

2 cups (270 grams juvella) Or welplan a bit more (1.4 ex)

sprinkle of baking soda ( for browning effect)

6 tablespoons cold butter (2.4 ex) (can also use golden criso & it has no phe) or even half & half.

1/4 heavy whipping cream (yes, high pro - (4.1 ex)

3 tbsp water (or a little less)

Cut butter into lp flour with fork. (Butter should be the size of very small peas)

Add cream and water. Mix until a ball forms. Roll out between two layers of saran wrap. Peel off top layer when desired size is reached, and flip over. Use saran wrap to help form into glass pie plate.

Can also use Rich's in place of the heavy cream to cut down on the phe.

#2

PIE CRUST RECIPE DOUBLED for 2 double crust pies, or 4 shells

540 gram juvella/Semper or (welplan) (2.7)

1/4 cup butter & 1/2 cup golden crisco shortening ( cuts phe) ( 1.2ex)

1/4 cup whipping cream (4.1)

1/4 cup richs (.7)

1/4 cup + 2 tbsp water

Makes (2 double pie crusts) total = 8.7

or 4.4 exchs each double pie

or 2.2 exchs per shell for 4 shells

Bea's Upside Down Caramel Apple Muffin

2010-10-10T15:05:00.001-07:00

upside down caramel apple muffin which I interpreted from a recipe I saw in today's NYT.

3 apples (about 1 1/2 pounds) peeled, cored and sliced about 1/4" thick
1/2 cup dark brown sugar
4 TB unsalted butter
pinch of kosher salt

Applesauce muffin recipe from V Schuett's cookbook but omit the cinnamon.

In a large skillet over medium high, stir together apples, brown sugar, butter and salt (I added 1 tsp cinnamon)
Cook until apples are tender.

Generously grease a muffin tin (I made 9 muffins). For this I used shortening and I was GENEROUS.

Pre-heat oven to 375

When apples are tender, distribute the apples and any juices into the bottoms of the muffin tins.
Put the prepared applesauce muffin mix on top of the apples and bake for about 18-20 minutes until they are done.

Let cool for a few minutes and then invert the muffins onto a plate.

They came out like perfect little tarts. I served them warm and they would have been really good with some coolwhip on top.

Winner is...

2010-04-19T18:48:00.000-07:00

Marie Donnelly!

Your certificate is on it's way!

FREE COUPON FOR PEAS OF MIND VEGGIE WEDGIES

2010-04-12T13:27:00.000-07:00

I always love when I find a store-bought product that my PKU'er can eat. I discovered Peas of Mind at my local Whole Foods, and after finding that their baked veggie fries are not only healthy and kid-friendly, but relatively low in protein, I was beyond thrilled that they offered to give away a certificate to try their product to one of the readers of my PKU recipe blog! Read below to find out how you can enter to win!

*Baked Veggie Wedgies*

Peas of Mind is available at most Whole Foods and some Super Targets. Click here to find where it's sold in your area.

They have not yet measured the phenylalanine content, but the exact protein for approximately 14 of their Veggie Wedgies fries is:
Apple: 1.56 g
Broccoli: 2.11 g
Carrot: 1.48g
Cauliflower: 1.92 g

Leave a comment telling me your favorite store bought lo-pro food for your chance to win!
Winner will be randomly selected and announced on Friday, April 16.

Ranch Roasted Potatoes

2010-04-07T11:29:00.000-07:00

This is a family favorite, and our PKU'er will eat it as his main course.

The phe depends on how much ranch powder you add, and how many potatoes you use.

8-10 red potatoes
3 TBS. dry ranch dressing powder
1/8 c. vegetable oil

Preheat oven to 425. Cut potatoes into quarters (no need to peel). Toss in oil until coated. Add dry ranch dressing powder, toss to coat. Bake for 40-50 minutes until soft and browned on top.

A Day in the Life of PKU

2010-01-30T07:22:00.000-08:00

-I posted this on my private family blog, and thought I'd share it with the PKU community)
For those who have asked (maybe you'll wish you hadn't after you see how long this is)...

Let me share a little bit (is a lotta bit a word?) about daily life with PKU. I wake up every morning (usually at the bottom-crack of dawn to hear Owen screaming for me to unlock his door,, the knob was purposefully turned inside out - an entirely different story) and fix Owen his "baba" (a.k.a. "special milk", "Phenex2", or as I fondly like to call it - "my retirement money in a sippy cup"). It's a strange feeling to be extremely bitter and profoundly grateful for something all at once. This formula, which Owen will take for life, provides Owen with over half of the protein he needs to grow and develop each day, it is just modified so his body can metabolize it.
To illustrate, the minimum protein requirements for most other toddlers, is 16 grams per day. Owen can have no more than 7 grams, and the rest has to come from his amino-acid modified milk. As Owen grows, he will still not be allowed more than 7-8 grams of protein per day, even though daily requirements for most people will increase to the 50+ grams into adulthood - a pregnant or nursing mother is recommended to take 71+ grams of protein per day. A Burger King whopper has 30 grams of protein. You get the idea. Anyway, as if my own life didn't already revolve around food (I can't seem to rid myself of my incessant love for all things edible), people with PKU literally plan their day around what's on the menu.

Breakfast...
This usually consists of low-protein bread (which I will detail later) with butter and cinnamon-sugar, some fresh fruit (favorites - cantaloupe, strawberries, blueberries, grapes) or applesauce, yogurt made from coconut milk (this is a miracle product for us), cereal with rice milk, low-protein pancakes/waffles, low-protein eggs ("feggs")/omelet or breakfast burrito in a corn tortilla, French toast (made w/ "feggs"), or sometimes a granola bar or cereal bar as a "high protein" option. I weigh and measure whatever I give him, and then I record it in a daily spreadsheet that I use to calculate his intake. I also get to count any masticated leftovers and subtract that since he didn't actually consume it. My goal is to offer him about 2 grams of protein per meal, and leave about 1-2 grams of protein for daily snacks.

Snack time (served mid-morning and late afternoon)...
Owen likes goldfish, but can't have the cheddar flavor, because there's too much protein. We give him the "original" flavor (the ones that taste like soda crackers) or the honey graham flavor. We count out 25 pieces and put them in a snack bag or bowl. I usually throw in some fresh or dried fruit or carrot/celery sticks, and if he's still hungry we add some low-protein pretzels, or certain brands of fruit snacks or fruit leather not made with gelatin (we read the label on EVERYTHING).
(Quick tangent here) Did you know that if a nutrition label says "1 g protein, it means that it can have anywhere from .51g-1.5g of protein? That may seem trivial to a regular eater, but to someone only allowed 7 g of protein - that is a HUGE variance that we have to take into account. We have a low-protein food list that we consult for EXACT amounts of protein and phenylanine.

Lunch time...
Lunch is usually a low-protein slice of cheese on low-protein bread for a grilled cheese sandwich (sadly, the cheese doesn't really melt), pasta, rice, french fries, and fruit and vegetables which are always a must for each meal - the staple of his diet. Don't forget weighing, counting, measuring (and I said I'd never use my tenth grade math skills!) and recording.
Dinner time...
Dinner around our house is a wild card, because by the end of the day - based on what Owen has or has not eaten - I modify the last meal to give him enough of the protein he needs, without exceeding his maximum. My menu has to be planned in advance for us regular eaters, so I can plan in advance what we'll fix for Owen. For example, if we're having spaghetti - I make a low-protein spaghetti, and set aside some pasta sauce that doesn't have cheese or meat in it. If we're having garlic bread, I make him a slice with his low-protein bread. It's a little more difficult to substitute, let's say...a roast? If we do a roast, I try to ask Owen what he'd like and make that for him. He likes pizza (low-protein crust, low-protein cheese shreds, tomato sauce and all kinds of vegetables), so that is common around here. We also make sweet potato fries, fruit salads, baked potatoes, veggie stews/soups, and salads - and of course, BREAD (see bread section below). Don't forget weighing, counting, measuring and recording.

Dessert...
Dessert is an easy option for PKU. Owen is allowed anything that is pure fat and/or pure sugar. He can eat any candy (with the exception of chocolate and things made with gelatin). We often serve rice krispie treats, sorbet or popsicles, Rice Dream frozen dessert, low-protein cookies and cupcakes, and low-protein chocolates.
Baking...
Aside from making and/or buying low-protein items, one staple of our life is bread (who doesn't love great homemade bread?) - it is eaten at practically every meal, and sometimes in between. There's another PKU mom, Brenda (a.k.-in our house-a. Miss Amazing), who has a PKU daughter. She started a non-profit COOK FOR LOVE -because as she say, some people love to cook, and others have to cook for love. (I happen to do both). Anyway, she has developed recipes very similar to their high protein alternatives, most of which can be made with items you can buy at regular stores! This company and her bread recipe has changed our life. The bread is incredible (if you want to make a tax-deductable donation to her cause -which has become our cause- click HERE). Anway, the bread, along with all other PKU recipes is made by weighing every ingredient, and following directions exactly (unlike my regular cooking style). My dear mom and sisters decided to try out the Cook for Love bread recipe all the way across the country. It warms my heart and touches my soul that they did this. If you want to make my day - learn to make something for Owen.

Special Occasions...
Birthdays, dinner parties, holidays, school parties, nursery snacks, eating out - all require special thought and preparation. I usually call ahead to see what's on the menu so I can bring options for Owen. If I am bringing a dish to share, I try to make at least one thing that everyone, including Owen can have. I bought a deep freezer so I could make batches and batches of low-protein goodies and meals that I can pull out at the last minute.
That's It!Owen has a pretty open mind and will try anything he is allowed to try. Ironically, baby sis, who is lucky enough to be able to eat anything, spits out anything green or orange, and will hardly open her mouth for anything besides yogurt and bread.

Two and a half years later, although the stress and strain of Owen's diagnosis has lessened, PKU continues to be something I think about every. single. day. Obviously. How could you not think about it when you get to raise such a handsome little angel? I would not have my PKU life any other way.

J's Pizza Crust

2010-01-26T17:01:00.001-08:00

Just made this - it turned out pretty tasty, although a bit gray in color (I might add yellow food coloring next time). I made pizza and breadsticks.

Ingredients:

1 1/2 tsp. yeast

350 grams wheat starch (you can use CamBrooke Foods or Dietary Specialties...I've used both)

1/3 cup Metamucil

1 TB. baking powder

1/2 tsp. salt

2 TB. sugar

1 1/4 cup water

1/2 cup coffee mate (liquid non-dairy creamer)

2 TB. veggie oil

Mix liquid ingredients and heat in microwave for 1 min. Add dry ingredients and mix into dough-form. Preheat oven at 350 degrees for 1 1/2 min. The, shut off the oven. Let dough sit in warm oven for 10 min on an oiled cookie sheet (or in a casserole dish....that's what I use to mix the dough). Remove from the oven. Knead the dough. Press into 18" pan. (Makes 2). Bake 7 minutes at 400 degrees. Add toppings and bake another 7 minutes. (I skip the baking for 7 minutes and then another 7 minutes because I use a pizza maker to cook it in, so you can do that too.....just spray the pizza maker with veggie oil, add dough, add toppings, and cook until lightly browned). Also, if you use the whole recipe, it makes an awesome deep dish pizza! I don't know the exact Phe, but I'm sure you can look it up. It's pretty low though....about 1 or 2 exchanges per slice (without toppings).

Cook for Love's Bread

2009-12-19T13:41:00.000-08:00

You know your bread is good when your 2-year-old with PKU decides he can't wait for another slice and takes a handful from the top.

Thanks to Cook for Love and Chef Brenda. This bread is our new go-to recipe. It tastes amazing, and you'd never guess it's low-protein. If you haven't tried it - you should.

http://www.cookforlove.org/

Macksi's Pancrepes!

2009-09-21T19:47:00.000-07:00

I made very thin pancake batter-

I used 1/4 cup Cambrooke's Mixquick and 1/4 cup bisquick (or however much phe you need) and just added water, a dash of vanilla, and 12 grams very thinly sliced bananas. (Each pancrepe was around 29.3 phe)

You could just use mixquick for less phe. I cooked this up and it made 4 small thin "pancrepes"! I then covered each with a 1 tablespoon of sour cream (18 phe) and drizzled with honey.

I rolled them up and served! One entire pancrepe ended up being around 47 phe which is good for us right now but could be dcreased by a ton by just using mixquick. 1 tablespoon sour cream was more than enough-so 1/2 would work too if you don't want as much phe.

Camp PHEver Chocolate Cupcakes

2009-08-19T13:40:00.001-07:00

3 cups CBF quick mix

1 large box jell-o chocolate cook & serve pudding mix

1/2 cup brown sugar

1/4 cup melted margarine

1/4 cup canola oil

1 tsp vanilla

2 cups water

Preheat oven to 350 degrees. Mix first 3 ingredients until well blended. Then add margarine, oil, extract, d water. Mix with electric mixer until combined and smooth. Place cupcake liners in cupcake tin and spray with non stick cooking spray. Fill 2/3 way full. Bake for 20-25 minutes. Makes 24. Total phe/recipe= 137 mg PHE per cupcake= 7 mg phe

Mexican Tacos & Rice

2009-08-19T13:39:00.001-07:00

Taco/Burrito Filling
90 gm mushroom finely diced
30 gm tomato
30 gm V-8 Spicy
10 gm onion
1 tsp taco seasoning
1 tbsp butter
saute onion & tomato in oil (add serrano pepper & cilantro if desired) Increase heat to high. Add mushrooms, tossing constantly for 3-5 minutes. Add V-8 and seasoning, lower heat. Simmer for a few minutes. Add butter. Serve with lo-pro cheese, lettuce, tomato, salsa, avocado & sour cream (if allowed)

Mexican Rice
10 gm onion
50 gm lo-pro rice uncooked
30 gm V-8 Spicy
150 gm water
1/2 tsp seasoning
Saute onion in butter till translucent. Add rice, saute another 3 minutes. Add water & V-8, bring to boil. Cover & lower to a simmer. Cook for 5 minutes, add seasoning, cook another 5-10 minutes till water is absorbed & rice is tender.

CBF Macaroni & Cheese

2009-08-19T13:38:00.001-07:00

TO MAKE CHEESE SAUCE 3 - serving recipe using Shake N Cheese:

28 g (about 9 tsp.) Shake 'N' Cheeze
1 cup non-dairy creamer
1 Tbs unsalted butter or margarine

62 g (dry) of any Aproten Pasta

Over medium heat, melt 1 Tbs of butter in pan. Add 1 cup of non-dairy liquid creamer and Shake 'N' Cheeze. Blend until smooth and velvety.

Cook the Aproten Pasta following package directions.

Entire 3-serving recipe (with Aproten pasta)
2 g protein
112 mg of phe

To make 1/3 of this recipe for a young child:

9.3 g (about 3 tsp). Shake N Cheese
1/3 cup (77 g) non-dairy creamer
1/3 Tbs (4.6 g) unsalted butter

20.6 g (dry) of any Aproten pasta

0.7 g protein
37 mg phe

Vegetable Kabobs

2009-08-19T13:36:00.000-07:00

Vegetable Kabobs

1 pint mushrooms

1 pint cherry tomatoes

3 to 4 zucchinis

2 onions

1 eggplant

1 green bell pepper

1 red bell pepper

Marinade:

1/2 cup olive oil

1/2 cup lemon juice

salt and pepper to taste

1 tablespoon dried thyme

2 large garlic cloves, minced

Clean and prepare vegetables: remove mushroom stems, seed peppers and peel onions. Cut all veggies into bite sized chunks, except for cherry tomatoes. Blend marinade ingredients until mixed thoroughly, preferably in a food processor. Alternating vegetables, thread them onto skewers. Brush with the marinade. Coat grill rack with vegetable spray and place rack on grill over medium hot coals. Place kabobs on rack and cook 15 to 20 minutes or till done Grill 4 inches from the coals. Turn and baste frequently with the marinade. Cook for 10 to 15 minutes, until vegetables are tender

Maple Fruit Kabobs

2009-08-19T13:35:00.000-07:00

Maple Fruit Kabobs

1 tablespoon brown sugar

2 tablespoons maple syrup

1/4 teaspoon ground cinnamon

2 kiwi fruit, peeled and quartered

8 1 inch slices banana

8 1 inch cubes seeded watermelon

8 1 inch chunks fresh pineapple

bamboo skewers

vegetable cooking spray

Combine the brown sugar, maple syrup and cinnamon in a small bowl; stir well and set aside. Thread 2 kiwi quarters, 2 banana slices, 2 watermelon cubes and 2 pineapple chunks alternately onto each of 4 8 inch skewers. Brush kabobs with syrup mixture, reserving any remaining mixture. Coat grill with vegetable cooking spray; place on grill over medium hot coals. Place kabobs on rack and cook 3 minutes on each side. Remove from grill; drizzle remaining syrup mixture over kabobs. Serves 4.

Fruit Kabobs

2009-08-19T13:34:00.000-07:00

Fruit Kabobs

17 ounce can peeled whole apricots, cut in half

3/4 cup reserved apricot syrup

8 ounce can chunk pineapple

1/4 cup reserved pineapple juice

2 apples, cut into chunks

2 medium bananas, thickly sliced

1/4 cup corn oil margarine

1 tablespoon honey

1/4 teaspoon ground cinnamon

Drain apricots, reserving 3/4 cup liquid; drain pineapple, reserving 1/4 cup liquid. Spear apple chunks, bananas, apricot halves and pineapple chunks on skewers. Combine reserved apricot and pineapple liquid, margarine, honey and cinnamon in a saucepan; heat, stirring occasionally, until margarine is melted. Marinate kabobs in margarine mixture for 30 minutes. Place under broiler for 5 to 7 minutes, basting often with marinade. If grilling, place kabobs over hot coals and cook until lightly browned and hot, basting often with marinade. Serves 4 to 6.

Mexican Fajita Kabobs

2009-08-19T13:32:00.002-07:00

Mexican Fajita Kebabs Recipe
If you like fajitas, you'll love these kebabs flavored with cumin, cilantro, garlic, and lime marinade. Serve over rice with tortillas, salsa, guacamole for condiments. Plan ahead for marination time.
INGREDIENTS:
3/4 cup olive oil
1/2 cup balsamic vinegar
1/4 cup fresh lime juice
3/4 tsp ground cumin
1-1/2 tsp dried oregano, crushed
4 cloves garlic, pressed or finely minced
1/4 cup fresh cilantro, roughly chopped
1 serrano chile pepper, sliced into thin rings (optional)
1 red bell pepper (sweet capsicum), cut into 2-inch chunks
1 green or yellow bell pepper (sweet capsicum), cut into 2-inch chunks
1 medium sweet onion, cut into 2-inch chunks
2 pounds (1-1/2 inches thick) top round London broil beef steak, cut into 2-inch chunks (OBVIOUSLY MAKE SOME w/o London Broil for PKU'ers)
Tortillas, fresh salsa, guacamole, and sour cream for condiments
Additional fresh cilantro for garnish
PREPARATION:
In a large heavy freezer bag, combine the olive oil, balsamic vinegar, lime juice, cumin, oregano, garlic, and cilantro. Add the chile pepper, bell peppers, sweet onion, and London broil to the marinade.

Veggie Kabobs or Oven Roasted Sweet Veggies

2009-08-19T13:32:00.001-07:00

Veggie Kabobs, or Oven Roasted Sweet Veggies
"Use this sweet pineapple juice marinade with mushrooms, green & red peppers, chunks of onions, fresh pineapple chunks, baby sliced zucchini rounds, and cherry tomatoes, water chestnuts, 1/2 - 1 inch rounds of corn on the cob, etc,
It's great for grilled veggie kabobs."
1/4 cup canola or olive oil
1 tsp sesame oil
1/4 cup pineapple juice
2 tablespoons brown sugar
1 tablespoon lemon juice
3 garlic cloves crushed
1 Tbsp chopped ginger
DIRECTIONS:
Warm oils in a medium saucepan over medium heat. Mix in pineapple juice, brown sugar, lemon juice, garlic and ginger, salt & pepper if desired.
When thoroughly mixed, remove from heat and cool. Use to marinate vegetables as desired.
I have all my veggies washed, chunked etc, and put them all in a big bowl. Cover with marinade, and place in fridge overnight. Stir often.
before supper, thread on soaked skewers, and brush with marinade while cooking.
** If you choose not to skewer veggies, this still works great for oven roasted, or on the BarBQ in an appropriate pan.
*** If cooking in a foil pan on the BarBQ , watch as the sugar & juice will burn if temp is too high..

Surprise! It's Pumpkin Enchiladas

2009-08-19T13:27:00.000-07:00

Surprise, It's Pumpkin! Enchiladas
*You'll need to calculate the phe/protein based on what ingredients you use, use meltable lo pro cheese*

PER SERVING (1 enchilada): This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!
Ingredients: 2 medium-large corn tortillas (like Mission Super Size)
3/4 cup enchilada sauce, divided
2/3 cup canned pure pumpkin
1/3 cup chopped onion
1/4 cup shredded lo pro cheddar cheese
1 slice lo pro cheddar cheese, halved
1 1/2 tbsp. taco sauce
1 tsp. dry taco seasoning mix
Optional: salt, black pepper, chopped scallions
Directions: Preheat oven to 400 degrees. Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl. Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside. Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave. Lay tortillas flat on a clean, dry surface. Spread 2 tbsp. enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas. Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce. Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese. Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with scallions. Enjoy! MAKES 2 SERVINGS

PKU Modified Cake from a Mix

2009-06-20T19:35:00.000-07:00

1 box mix (this is for Duncan Hines mix ; Banana, Butterscotch,Raspberry, Lemon or French Vanilla flavor)
1 1/3 cups plus 1 tbs water
1/2 cups applesauce
1 egg
41 phe per cupcake

Lo Pro Cupcakes w/ Soda

2009-06-20T19:19:00.000-07:00

These are soooo easy, and less fat, because it omits the oil and eggs!

1 box Duncan Heinz super moist cake mix (I used yellow, but you can use white, strawberry or any other non-chocolate or nut-based flavor)
1 12 oz. can of sprite (I used store brand of lemon-lime soda)

Mix well. Pour into cupcake tins (makes about 18-24 regular size).

Entire recipe (if using non-chocolate/nut flavor) is only 60mg of phe!

They taste great!

Quick N Easy Lo Pro Donuts

2009-04-08T09:45:00.000-07:00

CamBrooke Baking Mix, Loprofin, or other low protein baking mixes can be used here.

Tepid Water 200ml (about 3/4 Cup PLUS 1-1/2 Tbsp.)

Sugar and Ground Cinnamon to serve 5g and 5g

Loprofin Baking Mix 250g

Dried yeast 1 teaspoon

Bicarbonate of soda 1 teaspoon

Sugar 25g

Salt 1/2 teaspoon

Leave 5g of sugar and ground cinnamon for serving.

Put the Loprofin Mix in a bowl with the yeast,bicarbonate of soda, sugar, salt and tepid water. Blend together and leave to rise for 5 minutes. Heat oil in a deep fryer or chip pan. Drop 2 tablespoonfuls of the mixture into the hot oil. Cook until risen and golden brown. Toss in sugar and cinnamon and serve (best eaten fresh).

Cambrooke Lo Pro Meatballs

2009-04-07T10:45:00.000-07:00

1 18-oz bottle Kraft Original barbeque sauce1 cup grape jelly
1 package CBF veggie meatballs
Oil or cooking spray
Mix BBQ sauce and grape jelly in small saucepan and bring to a boil. Once jelly is melted, remove from heat and set aside.

Heat small crockpot that has been greased with 1 Tbsp oil or cooking spray. Add veggie meatballs and sauté until lightly browned. Pour sauce over meatballs, cover, and heat through.

Serve on toothpicks as appetizers, on CBF artisan rolls or CFB Brookelyn Buns for a meatball sub, or mash and serve on CBF Camburger Buns for a sloppy joe.

Serving size: 2 veggie meatballs with sauce (Makes 8 servings)
Nutrition Facts
Per recipe Per serving:
PHE: 240 mg PHE: 30 mg
LEU: 360 mg LEU: 45 mg
Pro: 4.8 g Pro: 0.6 g
Cal: 456 Cal: 57

Lo Pro Meatballs

2009-04-07T10:44:00.000-07:00

1 cup lo pro bread crumbs ( any lo pro bread crumb will work, I use CBF's artisan bread crumbs)
1 cup chopped veggies ( zucchini, baby carrots, button mushrooms)
2 tbsp minced onion
1/2 cup Success Instant Brown Rice ( 58 mgs. phe prepared)
1 packet Lipton Cup-A-Soup Cream of Chicken mix dry
(40 mgs )
1 tsp. fajita mix

mix all together, rolls small meatballs, fry in lightly coated fry pan using canola oil ( lightly brown)
bake for 10-15 min on 350
serve and enjoy!

Add all ingredient phe's and divide by the number of meatballs you roll....
They really come out delicious, and at the same time you are giving your child complex carbs!!!!!!

Jolanda's Imitation Girl Scout Cookies (Thin Mints)

2009-03-07T18:56:00.000-08:00

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

2009-03-04T12:23:00.000-08:00

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

2009-03-04T12:22:00.000-08:00

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

2009-03-02T19:18:00.000-08:00

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

2009-03-02T19:15:00.000-08:00

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"

2009-03-02T17:06:00.001-08:00

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

2009-03-02T17:05:00.001-08:00

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

2009-03-02T17:02:00.000-08:00

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

2009-03-02T16:51:00.000-08:00

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

2009-03-02T16:47:00.000-08:00

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.

Slow Cooker Ratatouille

2009-02-09T16:32:00.001-08:00

1 T. olive oil
1 large onion, chopped
6 large garlic cloves, minced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 medium eggplant, cubed
2 C. mushrooms, thickly sliced
4 tomatoes, cubed
1 C. low-sodium tomato puree
1/4 C. dry red wine or wine vinegar
1 T. lemon juice
2 tsp. dried thyme
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. black pepper
4 T. fresh basil, minced
1/4 C. fresh parsley, chopped

Directions:

Turn crockpot/slow cooker on high for 2 minutes. Pour oil into crockpot/slow cooker, and add all ingredients except parsley and basil. Cover; cook on high 2 hours, then low 4-5 hours. When fully cooked, stir in fresh basil, sprinkle with parsley, and serve.

Vegetable Stew/Mock Steak Soup

2009-02-09T16:31:00.001-08:00

40 grams diced carrots
10 grams diced onion
20 grams frozen green beans
160 grams canned diced tomatoes
dash of pepper
46 grams rough chopped fresh mushrooms
2 TB corn starch
2 TB butter/margarine
1 can Swanson Vegetable broth
Melt butter in saucepan. Stir in cornstarch until smooth. Cook and stir over medium heat 1 minute. Add can of broth all at once. Cook and stir until bubbly. Add carrots, onion, green beans and pepper. Bring to a boil. Reduce heat and simmer covered for 10 minutes.
Meanwhile, in a skillet in a small amount of olive oil, "brown" mushrooms. I just cooked them a little, not real soft. (I cooked mine in the oil/steak fat from the pan I browned the steak for my families soup.) Add mushrooms and tomatoes to soup mixture. Cover and simmer for 5-10 minutes. Mine seemed a little thick, so I added a small amount of water, maybe a 1/4 cup.
I ended up with 3 servings, 3/4 cup each. Total phe, about 100. Each serving was 33 phe.

Ice Cream

2009-01-20T17:33:00.001-08:00

Ice Cream

3 C Rich's Whipped Topping
1 C water
3/4 C sugar
1 tsp salt
2-3 tsp vanilla (or you can use other flavorings)
2-3 drops yellow food coloring

Combine the water and Rich's together. Add the rest of the ingredients and stir with a spoon UNTIL THE SUGAR IS DISSOLVED. Using a mixer, whip all ingredients for about a minute and 1/2 ( this makes the texture much better). Pour the mixture in a freezer cylinder and follow the directions for your particular cylinder.

I have to add that all of this wouldn't fit into our cylinder but I put the rest in a glass pan and froze it with success. This is by far the creamiest recipe I've found for ice cream.

Candy Clay and Peppermint Bark Hearts

2009-01-20T17:31:00.000-08:00

Candy Clay

10 oz. white chocolate almond bark cut in pieces (kroger brand phe free)

1/3 C. light corn syrup

food coloringassorted candies to decorate

line 8 in. pan with foil; spray with non-stick cooking sprayplace almond bark in microwave safe bowl. Microwave on high for 1 minute. Stir. Continue to heat for 15 seconds at a time until smooth.Add corn syrup; blend well. Spread into foil lined pan let stand at room temp for 20- 60 minutes or until firm enough to handle. Divide into sections (1 per color you want to make) Squeeze each section until workable. to color put in ziptop bag sprayed with non-stick spray add food coloring and knead until blended. let stand 15- 30 minutes. sculpt clay as desired and decorate as you wish. We made snowmen....

Peppermint-bark hearts

18 (2 1/2-inch) peppermint candy canes unwrapped ( free)

5 oz almond bark (free)

2 tsp. crushed peppermint candy canes (free)

line cookie sheet with waxed paper. Arrange candy canes on waxed paper in groups of 2 with end touching to form heartplace almond bark in microwave safe bowl and microwave on high for 1 minute stir. continue melting for 30 seconds at a time until smooth. Spoon or pipe into center of hearts sprinkle with candy cane pieces and let stand for 30 minutes or until set.

White Chocolate Shortbread Cookies

2009-01-20T17:30:00.000-08:00

1/4 C. maraschino cherries finely chopped (approx 12 mg phe)

1 1/4 C. CBF all purpose baking mix (1.25 mg phe)

1/4 C. sugar (free)1/2 C. butter (again i used parkay)

(free)2 oz. white chocolate almond bark finely chopped ( i used Kroger brand which is free)

1/4 tsp. almond extract

combined baking mix and sugar cut in butter until crumbly (like making a pie crust)stir in cherries and white chocolate and almond extract. knead into a doughheat oven to 325 degrees F. Roll into 3/4 in balls place on lightly greased cookie sheet use a glass dipped into sugar to flatten them bake 10-12 minutes or until lightly golden brown

To decorate you can dip in melted white almond bark and put sprinkles on them.

Total phe for recipe 13.25 mg phs

Holiday Moments

2009-01-20T17:28:00.000-08:00

1/2 c. butter ( I used parkay in the tub) (phe free)
1/4 + 1/8 c. corn starch (phe free)
1/2 of 1/3 or 1/6 c. powder sugar (not sure how to measure it i just measured out 1/3 c and took out half)
1/2 c. cbf all purpose baking mix (1mg phe)

Beat butter with mixer until light and fluffy. add corn starch and powder sugar, beat on low speed until moistened. beat on high till light and fluffy. Add baking mix, mix until dough forms. cover in plastic and chill for at least an hour.
Preheat oven to 350 degrees F. Shape dough into 1 in. balls. Bake for 9-15 minutes or until light golden brown. cool 1 minute

In small bowl combine 1.5 TBS powder sugar 1 TBS green and 1 Tbs red decorator sugar mix well. carefully roll cookies in mixture.
total phe for recipe 1 mg.

No Sugar Added Cranberry Applesauce

2009-01-20T17:26:00.000-08:00

1 1/2C. cranberries (12 oz. package)

1 apple- peeled, cored, sliced

1/2C. apple juice

1/4C. splenda

1/2t. apple pie spice

Bring all ingredients to a boil in a saucepan. Reduce to low heat and simmer for 10 minutes. Chill or serve warm.

Pumpkin Mousse

2009-01-20T17:25:00.000-08:00

1 can pumpkin
1 small pkg. Jello French Vanilla Pudding
1 8 oz. container Cool Whip
1 tsp pumpkin pie spice (or use a combination of cinnamon, nutmeg, all spice or whatever you would put in a pumkin pie)

1. Whip all ingredients together preferrably when Cool Whip is half thawed.

2. Put mixture in individual parfait glasses or dessert bowls.

3. Chill

Makes 8 servings.

PHE:

Per recipe 200 mg
Per serving 25 mg

Sugar Cookies, Gingerbread Cookies

2008-11-16T17:32:00.001-08:00

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!

Patty
mom of Jack, 7 CPKU
MO
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 know....it'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

2008-11-16T17:29:00.000-08:00

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

2008-11-16T17:28:00.000-08:00

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

2008-11-16T17:26:00.000-08:00

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 bought....no phe)

Chocolate Wacky Cake

2008-11-16T17:16:00.000-08:00

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.

2008-11-16T17:14:00.000-08:00

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.....

Ingredients:

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

2008-11-16T17:12:00.000-08:00

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

2008-11-16T17:06:00.000-08:00

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
SIT DOWN, HAVE A GLASS OF WINE, ENJOY YOUR MEAL & YOUR COMPANY – YOU DESERVE IT!

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.
200
gm wheat starch, plus extra for the counter
30
gm cake flour
2 1/2
teaspoons baking powder
1/2
teaspoon xanthan gum
2
teaspoons granulated sugar
1/2
teaspoon table salt
6
tablespoons cold butter, cut into ¼ inch cubes
1/2
cup (120 gms) cold rice milk
1/4
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
3/4
cup orange juice
1
cup granulated sugar
1
tablespoon grated orange zest
1/4
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.

180
gm wheat starch (1 ½ cups)
1/2
teaspoon xanthan gum
1/4
teaspoon salt
11/2
teaspoons baking powder
1
cup sugar
6
tablespoons butter, cut into 24 pieces chilled
1
large egg, separated
1
teaspoon vanilla
650
gm Granny Smith apples (4), peeled and thinly sliced
3
tablespoons sugar
1
teaspoon cinnamon
4
tablespoons butter, melted and slightly cooled
2
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
480
gm rice milk (2 cups)
1/4
cup dried coconut
1/2
vanilla bean, cut lengthwise
120
gm heavy cream (1/2 cup)
30
gm macadamia nut oil (2 tablespoons)
1/4
teaspoon xanthan gum
3/4
cup sugar
1/4
teaspoon salt
1/2
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 (Larsown.com) 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
Topping
4
slices low protein bread , each slice torn into quarters
2
tablespoons unsalted butter , softened
1/4
teaspoon table salt
1/8
teaspoon ground black pepper
50
gm imported Lars own crispy onions canned fried onions (about ½ cup)
Beans and Sauce
Table salt
500
gm green beans , ends trimmed, and halved
6
tablespoons unsalted butter
170
gm onion (1), cut into ¼ inch dice
110
gm red bell pepper (1), seeded and cut into ½ inch dice
180
gm button mushrooms (10) , stems trimmed, and quartered
10
gm garlic (2 cloves) , minced
1/2
teaspoon ground black pepper
2
teaspoons salt
2
tablespoons cornstarch dissolved in 1/4 cup of the vegetable broth
360
gm vegetable broth (1 ½ cups), preferably Swanson, 1/4 cup set aside for cornstarch
120
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
1100
gm butternut squash (2)
1
teaspoon salt
460
gm Granny Smith apples (3), peeled and cored
1
tablespoon fresh lemon juice
9
tablespoons butter, plus more for the pan
90
gm heavy cream (1/4 cup plus 2 tablespoons)
60
gm brandy (1/4 cup)
60
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
8
tablespoons unsalted butter (1 stick), plus extra for baking dish
250
gm onion (1), cut into ¼ inch dice
140
gm celery stalk (2) , cut into ¼ inch dice
60
gm shallots (2), cut into ¼ inch dice
310
gm granny smith apples (2), peeled, cored and cut into ¼ inch dice
6
fresh sage leaves, chopped
1/2
cup fresh parsley, minced
120
gm apple cider (1/2 cup)
120
gm dried cranberries (1/2 cup)
1/2
teaspoon ground black pepper
2
slices of dried low protein bread
3/4
loaf French bread , or potato or challah bread, dried
480
gm vegetable broth (2 cups), preferably Swanson’s Organic
1
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
40
gm garlic (9 cloves), left in skin
300
gm cauliflower broken into florets (1 head)
250
gm carrots (4) , peeled and cut into 1 1/4-inch pieces
120
gm parsnip (3), peeled and cut into 1 1/4-inch pieces
240
gm shallots (8), peeled
2
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
134
gm portabella caps (2), stems removed
2
tablespoons olive oil
5
gm garlic (1 clove), minced
2
teaspoon fresh rosemary, chopped
1/2
teaspoon salt
1/4
teaspoons fresh ground black pepper
1/4
cup dry sherry
1/2
cup vegetable broth, preferably Swanson
1
teaspoon cornstarch dissolved in water
2
tablespoons butter, cut into 2 pieces and chilled
1
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
1080
gm russet potatoes (6), peeled and cut into large chunks
6
tablespoons unsalted butter
180
gm rice milk (3/4 cup)
60
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

2008-11-16T17:03:00.000-08:00

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

2008-11-16T17:02:00.000-08:00

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

2008-11-16T17:01:00.000-08:00

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

2008-11-16T16:58:00.000-08:00

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.

2008-11-16T16:53:00.000-08:00

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

2008-11-16T16:51:00.000-08:00

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

2008-11-16T16:50:00.000-08:00

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

Butterscotch Cookies (from the Cambrooke’s website)

2008-08-31T19:18:00.000-07:00

Ingredients
· 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
Directions
· 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
Calories:2837/110

Vegetarian Fish Sauce

2008-08-31T19:13:00.000-07:00

Ingredients:

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.

Notes:
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

2008-08-31T19:11:00.000-07:00

Ingredients:
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.
Notes:
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

2008-08-31T18:59:00.000-07:00

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.

MARSHA MAGOL'S WHEAT STARCH PIZZA DOUGH

2008-08-31T18:58:00.001-07:00

MARSHA MAGOL'S WHEAT STARCH PIZZA DOUGH (from Iowa PKU site)
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
minutes.
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
oven.
Very fast and easy to clean up. This recipe is also great for breadsticks, bagels, and soft
pretzels.
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.

Alison's Phe Free Ice Cream Recipe

2008-08-27T17:23:00.000-07:00

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

2008-08-27T17:21:00.000-07:00

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

2008-08-27T17:17:00.000-07:00

THE WHEAT STARCH DOUGH (Total recipe 138 PHE)
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

Lo-Pro Crepes

2008-08-26T12:15:00.000-07:00

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.

SPRITE POTATOES

2008-08-26T04:53:00.000-07:00

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
salt
pepper
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).

Cambrooke's Devil's Food Cake

2008-05-18T20:09:00.000-07:00

Just made this! Check out pictures on PKU Families site. They were pretty good, a little sticky on the outside, which could be my fault for undercooking? I made cupcakes instead of a layer cake, and it made WAY more than 12 servings! I just froze them individually for birthday parties!

Ingredients
6 Tbs butter softened
2 cups dark brown sugar
3 cups packed CBF All Purpose Baking Mix (405 g)
4 Tbs unsweetened cocoa powder (18 g)
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup non-dairy liquid creamer
1 cup water
2 tsp vanilla extract

Directions
Preheat the oven to 350 degrees and grease 2 square or round cake pans.
Cream together butter and brown sugar.
Add all dry ingredients including cocoa.
Gradually add non-dairy creamer and water to mixture and add vanilla. Mix until batter is smooth and creamy.
Pour into pans and bake for about 25 minutes or until done.
Frost cake with your favorite ready-to-spread vanilla frosting.*Makes 12 servings

283 mg phe per recipe/ 24 mg per serving (1/12 of cake)

April's Tastes Like Devils Food Cake

2008-02-11T13:45:00.000-08:00

1/2 c. granulated sugar
2 TBS. unsweetened cocoa (not instant)
1/2 c. cold water
1/2 c. (55g) wheat starch
1/4 c. miracle whip dressing
1/2 c. (55g) Wel plan baking mix
1/4 tsp. salt
1 tsp. baking soda
1/2 tsp. vanilla

Preheat oven to 350. In mixing bowl combine sugar, miracle whip, cocoa and a small amount of water. When well blended, add remaining water and mix. Stir in baking mix, wheat starch, baking soda and salt. Blend until smooth. Add vanilla, mix well. Pour batter into a greased 8x8 pan or muffin tin. Bake 20 min. for cupcakes, 25 for cake.

150 mg phe per recipe. 15 mg per slice 1/10 of cake
112 calories per cupcake, 1124 calories per cake

Soda Pop Cake

2008-01-30T07:54:00.000-08:00

Pillsbury Moist Supreme Devils Food cake mix
I didn't want to make the whole box of cake so I used:
1/2 bag of cake mix
1/4 cup oil
1 cup club soda
= 10 cupcakes. They turned out great.
Much better tasting and moist without being chewy. They are fragile when hot, but firm up when cool. Making 20 servings per cake mix brings the phe to 45 mg per cup cake or 3 exchanges. The oil really added flavor and moisture. I haven't made this in a regular cake pan yet, but it should work because the cupcakes are fine.

KC's Single Cupcake Recipe

2008-01-26T18:06:00.000-08:00

1 Tbsp. + 1 tsp. Water
1/2 tsp. Oil
34g Maddy's Cake Mix
____________________________________________________________
1/3 cup mix
4 teaspoons water
1 1/2 teaspoons of oil.
I baked it at 350 for 10 minutes.
____________________________________________________________
1 for the Dietary Specialties cake mix:

1/2 cup of cake mix
1/3 cup of water.
Mix it together in a microwaveable bowl and micro wave for 95 seconds.
Frost or put cool whip on it.
It is very fast and we figured it is about 1 1/2 food equivalents.

All Purpose Dough Recipe from Carol Weeks

2008-01-26T18:02:00.000-08:00

Below is the all purpose recipe I use for bread, pizza crust, bread sticks, English muffins and bagels, as I sent it recently to another mom on the list.This recipe is a favorite at our house. We use it for bread (add 1 tbsp Citrucel for additional fiber when making bread), pizza crust, bread sticks,English muffins and bagels. It is very forgiving, easy to make since itdoesn't need a bread machine, and very inexpensive since you are onlyusing wheat starch instead of baking mixes. It is one I got from thelistserve several years ago---I am not sure who developed it originally.When I copied it from my file, I don't remember if it called for liquidCoffeemate or powder, but you can use 1/2 cup liquid or 3 Tablespoons ofpowder (and then add another 1/2 cup water).I will send the cooking instructions for the bagels, bread sticks, andEnglish muffins if you want them.Carolmom of Matthew (PKU) and Sarah (non) 18 yr old twinsand Joe (PKU) 13Bemidji MNWHEAT STARCH DOUGH3 cups plus 2 TBSP ( 350 gm) wheat starch1 TBSP baking powder2 TBSP sugar1/2 tsp salt1/3 cup Metamucil1 1/2 tsp. yeast1/2 cup liquid non dairy creamer2 TBSP vegetable oil1 1/4 cups very warm waterPut all dry ingredients into a bowl. Add liquid ingredients all at once.Mix well using a large spoon., or mix on low speed with a mixer until allingredients are blended. This will not look like a dough but rather, abatter. Cover. Let dough sit in a warm oven (115 - 120 degrees) for 15min to 1 hour ( I go 30 min). (I use a mixer with dough hooks, and as long as the kitchen is fairly warm I can even just cover the mixer with a dish towel and leave it stand.) Remove from oven after rising and scrape out of bowl onto wheat starch covered surface. Just knead a few times to make dough smooth and soft. If you have a mixer with dough hooks, you can leave it in the mixing bowl and knead a few minutes with the mixer.From here there are no limits to what you can do with it! The total phe for this recipe is 125 mg. (You might want to recheck this---it seems low to me.)For pizza crust: this recipe will make 5-6 medium thickness personal panpizza size crusts. Divide dough into 5 or 6 equal portions. Put wheatstarch or oil/butter on hands to keep dough from sticking. After kneading,shape dough into a firmly packed ball like you would to make a meat ball.Flatten the ball and place in the center of a small pan, then continue toflatten/smooth the dough until it touches the edges of the pan. If youprefer a raised edge, you can create a slightly raised edge before you begin pressing out the crust, and continue as above. I bake the crust 8 to 10 minutes, then add toppings and bake an additional 6 to 8 minutes in a 375 to 400 degree oven.For a thinner crust, you could sprinkle a small amount of wheat starch on apastry cloth and use a rolling pin to roll out the crust like you would apie crust. Or use a pizza pan and grease your hand and flatten the doughout with your hands.For bread sticks: weigh out 30 gram portions, roll on a pastry cloth or between your hands until it forms a long thin stick. Place on a greased cookie sheet, put in warmed oven (heat at 200 degree for 2 to 3 minutes, then turn off the oven and let the dough rise. A pan of warm water under the bread product will help.) Allow to rise about 30 minutes. Bake at 375 for 15 to 20 minutes.For bread: add 1 tbsp Citrucel fiber therapy powder to dry ingredients for dough. This gives a softer texture. After kneading, place bread in a greased loaf pan and allow to rise about 1 hour in warmed oven. Remove bread from oven, set oven temp for baking, and preheat oven, then return bread to oven and bake at 400 degrees for 30 minutes. Remove baked bread from pan and allow to cool thoroughly before slicing.For English muffins: we add to this recipe---1/2 cup raisins and 1 tsp cinnamon and a little more sugar, or 1/2 cup craisins are both good. Add either fruit just before the dough is done kneading. Weigh the entire dough ball and calculate a weight per muffin---we usually make 14 or 15 with each weighing about 60 grams. Grease or butter your hands and shape the dough into patties like you would to shape hamburgers---make a ball and then gradually flatten to about an inch thick. Place on a greased cookie sheet, and place cookie sheet in warm oven to rise 30 to 40 minutes. Sautee the muffins---I use an electric fry pan. I put about 1 Tbsp butter and 1 Tbsp vegetable oil in the fry pan, warm to 300 or 325 degrees and cook 4 or 5 muffins at a time for 4 to 5 minutes on each side. When both sides are cool, remove to a cooling rack, and a little more oil and butter and cook remaining English muffins.For bagelsAdd an additional 150 grams of wheat starch to the dry ingredients (total of 500 grams). Mix, let stand and knead as for the other recipes. We have added raisins, craisins, chunks of low phe chocolate bark, or 1 to 1 1/2 Tablespoons of dried onion flakes to these for different taste combinations.Prepare bagels by weighing out 90 gram portions. Shape into a ball, insert your thumb into the center of the ball to make a hole, and then holding the bagel on your thumb like a ring---twirl the dough gently to make an expanded ring. Place bagel rings on a greased cookie sheet and rise in oven 30 to 40 minutes. When bagels are almost raised, prepare a water bath by placing a 6 to 8 qt soup kettle at least 1/2 full of water on the stove and bring to a boil. Add 2 to 3 TBSP sugar to the water. Place 2 or 3 raised bagels in the water briefly (about 30 seconds), turning once after they float to the surface. Drain the bagels and place additional bagels in the water bath. Then bake the bagels in 375 degree oven for 20 to 25 minutes.All these products freeze well so you can make a batch and use them over several weeks or months. I store them in freezer weight zip loc bags labeled with the contents and the phe value.

Kevin's Hot Dog & Corn Dogs from Camp Phe

2008-01-21T07:05:00.000-08:00

Hot Dog recipe (corn dog recipe below)

200gm bread crumbs
60gm fresh onion, chopped very fine
150gm cooked or canned carrots, mashed
70gm dry mashed potato flakes
1tsp or to taste garlic powder
1/2tsp onion powder
1/2tsp paprika
1/2tsp seasoned salt or creole/cajun seasoning (Tony Chachere's)
2T lard or vegetable shortening
1T Ener-G Egg Replacer

2T ketchup
2tsp vinegar
1/8tsp ham flavoring (Goya Jamon) disolved into liquids
5 drops red food coloring
3 drops green food coloring
1/4tsp liquid smoke
1 1/2 C warm water

In a large bowl, cut in veg. shortening and carrots into dry ingredients. Combine liquids separately then add tem to bowl of carrot mixture. Mix or knead until mushy. Form into into individual hot dogs. Insert flat popsicle stick and pinch the bottom of dog so it will adhere to stick.Freeze raw for later use. Makes 25-30 hot dogs 1 Exchange /14.4mg PHE per dog
Deep fry 1 minute, flipping them halfway thru if in horizontal fryer.

Corn Dog Batter

2tsp Gluten free Pancake mix (Arrowhead Mills)
2tsp Cracker meal (ground sifted Ener-G wheat free crackers)
1tsp yellow corn meal
1tsp loprofin drink mix (from SHS)
1/2tsp sugar
1/8tsp salt
5tsp water (20g)

Makes enough batter to coat two dogs. 31 mg PHE (Adds 1 Exchange per dog)

TOTAL of 2 exchanges per corn dog

These are very tasty...you will need a breath mint afterward!! The guy that came up with this is from Louisiana..so you know it's going to be full of flavor!

Ann's Miracle Pancakes & Biscuits

2008-01-21T07:01:00.000-08:00

To make pancakes, just add 2 teaspoons of sugar to the dry mix and add more water to make the batter "pourable".

Miracle Biscuits
1 cup loprofin mix
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons Miracle whip salad dressing
1/4 cup riches coffee cream
1/4 cup water plus 2 TBS spoons
In a bowl cut ALL DRY ingredients and Miracle whip together until it resembles coarse crumbs. Add coffee cream and water and stir until mixed. Spoon into four muffin tins. Bake at 425 for 12 to 14minutes. They will look like muffins but have a biscuit texture.

Brenda's Yellow Cake

2008-01-13T12:50:00.000-08:00

YELLOW CAKE

40 grams sifted cake flour

50 gms JELL-O Instant vanilla pudding

270 gms wheat starch w/ ½ tsp xanthum gum

36 gms mayo

3 tsp. baking powder (15 gms)

57 gms mixed egg (1 large egg)
1/2 tsp. salt (3 gms)

17 gms egg yolk (1arge yolk)

¾ c. softened butter

2 tsp of good quality vanilla
1 c. sugar

270 grams of rice milk.

1. Grease two 9 inch baking pans with lots of butter and line with parchment paper that has also been greased.
2. Sift cake flour, wheat starch, xantum gum, baking powder, salt and jell-o pudding three to four times (or use triple sifter and do 1 time). Set aside.
3. Cut butter into 1 inch pieces and put them in a large bowl. Soften with a mixer on low speed. Increase the speed to medium high and cream until light in color, about 1 ½ to 2 minutes. While still mixing, add sugar 1 tablespoon at a time, taking about 6 to 8 minutes to blend it well.
4. Add egg yolk, blend for 30 seconds. Scrape bowl.
5. Add mayo, blend for 30 seconds.
6. Add mixed egg, again blending for 30 seconds. Add vanilla.
7. With the mixer on low, add about half of the dry ingredients, mix until just incorporated. Then alternate with the rice milk, starting and ending with the dry mix. Mix JUST until incorporated after each addition. In other words, add half of the rice milk, then 1/2 remaining dry mix, then the remaining rice milk. End with the remaining dry mix. Scrape the sides of the bowl as necessary.
8. Bake at 375 degrees, for 30-35 minutes, or until it begins to come away from the sides of the pan. Stick an uncooked piece of spaghetti into the middle of the cake, it should come out clean.

775 mg phe in cake.

Applesauce Muffins

2008-01-09T16:33:00.000-08:00

Applesauce Muffins

27g Cake flour (105mg)

½t cinnamon (1.5mg)

83g Wel-Plan (4.15mg)

¼t salt (0mg)

3T granulated sugar (0mg)

3T vegetable oil (0mg)

2t baking powder (0mg)

1/3c water (0mg)

½t baking soda (0mg)

80g applesauce (4mg)

Preheat oven to 400 degrees. In a medium mixing bowl, stir together cake flour, wel-plan, sugar, baking powder, baking soda, cinnamon and salt. Mix together oil, water and applesauce in a liquid measuring cup. Add all at once to dry ingredients and mix by hand, 20 to 30 seconds, until smooth (do not use electric mixer). Spoon batter into six greased 2 ½ inch muffin cups (they will tend to stick to cupcake liners). Bake for 12-15 minutes. About 19mg/muffin, 6 muffins/recipe (if you use the recipe in the book, I think it is 1mg/muffin!)

Mimi's PKU Bread

2008-01-09T16:30:00.000-08:00

1 ½ cup water.

a bit of liquid lecithin (about 1tsp, no need to measure).

1 tbsp vegetable oil.

2 cups (240g) wheat starch (22mg PHE when from Dietary Spec.).

1 cup (120g) potato starch (8mg PHE).

1 tbsp psyllium dietary fibers (e.g., Metamucil or Konsyl). I prefer Konsyl as it is 100% psyllium without added sugar, and I prefer the taste.

1 tsp xantham gum.

2 tbsp Vance Dari free powder.

1 tsp salt.

2 tsp sugar.

2 tsp dry yeast (133mg PHE).

Instructions: Put the ingredients in the order listed. Add the dry yeast in a hole on top of the starch, psyllium fibers and Dari free powder. (Make sure it does not touch the salt or the sugar.) Select the basic cycle with the preheat function ON.Total PHE : 163mg

I am very happy to announce that I was finally able to come up with a machine bread recipe that does not use any baking mix!!!! The only « special » ingredient is Xantham gum, which you can most likely find at your local health food store, as it is used in gluten-free baking. I suspect you can use guar gum instead, but the taste may be somewhat different. The recipe also calls for liquid lecithin, which you can probably omit (though I have never tried...), but it helps getting a moister dough. Regarding the choice of starch (wheat and potato), I believe you can use other combinations (e.g., wheat and corn) without affecting the overall texture of the bread, but again the taste might be different. I am using a Zojirushi bread machine (with the preheat cycle on) and I have been getting consistently good results with this recipe. I would be happy to hear your experience with it as well, especially if you are using another bread machine. The recipe is currently posted on my personal websitehttp://cobweb.ecn.purdue.edu/~mboutin/pku.html

Easy Drop Danish

2008-01-09T16:29:00.001-08:00

2 c. (200g) Cambrooke Foods MixQuick
1/4 c. softened butter or margarine
2 Tbl. sugar
1/3 c. Rich's Coffee Rich mixed with 1/3 C water
1/4 c. canned pie filling (strawberry, lemon, or cherry)

Glaze:
2/3 C powdered sugar
1/4 tsp. vanilla
1Tbl. warm water

Heat oven to 425 degrees. Lightly coat cookie sheet with cooking spray. Stir MixQuick, margarine, and sugar in medium bowl intil crumbly. Stir in Coffee Rich and water unitl dough forms, beating about 15 strokes. Drop dough by well-rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make a shallow well in center of each with back of spoon or by wetting fingers and smoothing dough; fill with 1-2 tsp. pie filling. Bake about 10 min. or until golden. Mix together glaze ingredients. While warm, drizzle with glaze (or other commercial frosting that has been softened in microwave for 45 seconds). Makes 8 danishes.
per recipe - 50mg PHE, 1.6 g. Protein, Calories is 1695
per danish - 6 mg PHE, 0.2 g Protein, calories 212
You might could do a cream cheese filling with wildberry cream cheese....someone adventurous can try this and let me know!!! I don't venture out from recipes very often!!

Taste Connections Brownies

2008-01-09T16:27:00.000-08:00

TC-BROWNIE MIX - 350 G ( 3 ¼ CUPS)
CANOLA OR VEGETABLE OIL - ¼ CUP
VANILLA - 1 TSP
WATER- ¾ CUP + 2 TBS
Take 350 g (weighing is more accurate than measuring in cups) – which is approximately 3 ¼ cups of the mix. Add 1 teaspoon vanilla, ¼ cup oil and 3/4 cups of water. Beat vigorously with an electric mixer for 2 minutes. The batter should be of cake batter consistency. If not, add water, 1 tablespoon at a time and beat until you get a cake batter consistency. (3/4 cups may be adequate). You could either spread in a 9-inch square pan that has been sprayed with Pam or you could add to Pam-sprayed mini muffin pans (2/3 full for each depression). The batter should fill at least 24 mini muffin pans. Bake in a preheated 350 deg oven for 15- 22 minutes depending on which pan you are using for baking or when tested with a skewer it should have no sticky batter. Let sit in the pan for 3-4 mins before cooling on a wire rack.
NUTRIENT INFORMATION FOR THE WHOLE RECIPE
The Phe content for the whole recipe - 38.5 mg.
Protein content– less than 1 g
Phe content varies for each piece with how many squares you cut out if using square pan or how many mini muffins you bake.
The brownie can be decorated using store bought chocolate frosting – adding a thin layer on top to make frosted brownie. But add 56 mg of Phe per 100 g frosting. But when spread thinly it shouldn’t add more than 1 – 2 mg phe per muffin or per piece.

Egg Replacer Tip

2008-01-09T16:24:00.002-08:00

Tip of the day

According to the website, foodallergy.org, when a recipe calls for between one and three eggs, you can substitute (for each egg) a mixture of 1 tsp (5 mL) baking powder, 1 1/2 tbsp (22 mL) water and 1 1/2 tbsp (22 mL) oil.

http://thespec.com/go/food/article/306224

CBF Wheat Pizza Crust

2008-01-09T16:24:00.001-08:00

3 1/2 loosely filled cups (350g) CBF Whet Starch
1/3 cup Metamucil
1 1/2 tsp yeast
1/2 tsp salt
3 tsp baking powder
2 Tbsp sugar
1 1/4 cups water
2 Tbsp veggie oil
1/2 cup non-dairy creamer
Heat oven to 115-120 degress. Mix liquid ingredients together in a bowl. Mix dry ingredients in a separate bowl and incorporate into liquid ingredients and mix vigorously. Dough will stiffen quickly. remove from bowl abd knead for just a few minutes, return to lightly oiled bowl. Cover and let dough sit i warm oven for 10 minutes or more until it doubles in size. remove from oven and press in to a16 to 18 inch pizza pan Bake approximately 7 minutes at 400 degrees. Add favorite sauce and toppings. Bake pizza for 10 more minutes.
Servings: makes 1 pizza, 1/8 slice pizza= 1 serving
Protein per serving=.54 g
Phe per serving = 16 mg
We used our bread machine on the dough cycle and it turned out great. We also made like personal sized crusts instead of one big pizza

Apple Cider Donuts

2007-12-06T14:37:00.000-08:00

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

Apple Cran Stuffing (by Marie Donnelly)

2007-12-06T14:33:00.000-08:00

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.

Fruit Dip (by Amy Wilson)

2007-12-06T14:31:00.000-08:00

one big container of marshmallow fluff
one tub of cool whip
1 table spoon of vanilla
mix together with a mixer...yummy!

Quiche (by Margaret Knight)

2007-12-06T14:29:00.000-08:00

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.

Cinnamon Rolls (by April Sharp)

2007-12-06T13:45:00.000-08:00

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

April's Carrot Slaw

2007-11-11T05:06:00.000-08:00

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.

April's Churned Vanilla Custard Ice Cream

2007-11-11T04:59:00.000-08:00

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.

April's Slippery Dumplings

2007-11-11T04:55:00.000-08:00

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.

April's Hot Dogs

2007-11-11T04:46:00.000-08:00

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.

Belgian Waffles

2007-09-29T06:50:00.000-07:00

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