Bubble Gum "Ice Cream"

Bubble Gum "Ice Cream"

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

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

Red Hot Candy Fluff

Red-Hot Candy Fluff

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

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

Dawn's Sugar Cut Out Cookies

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

CUT OUT SUGAR COOKIES

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

3/4tsp xanthan gum

1/2teaspoon table salt

1teaspoon baking powder

25gm Jell-o vanilla instant pudding

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

4tablespoons vegetable shortening, at room temperature

2teaspoons vanilla extract

30gm cream cheese (2 tablespoons), room temperature

3/4cup sugar

25gm mixed egg

2tablespoons water

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

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

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

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

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

Maria's PKU Risotto

PKU Tomato Risotto w/Mozzarella

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

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

1 Tbl. chopped Basil

1 Tea Olive Oil

1/4 Tea salt

1/8 Tea crushed garlic

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

2 tea Olive Oil

2 Tbl finely chopped onion

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

1/4 C Dry white wine or less

1/4 of Cambrookes Shredded Mozzarella Cheese

Black Pepper

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

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

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

Mollie's Cracker Crust Pizza & Topping

CRACKER CRUST PIZZA

makes 4 crusts

750 g water

2 T. olive oil

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

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

80 g Metamucil

20 g salt

35 g baking powder

1 T. pizza seasoning

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

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

MARGARITA TOPPING

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

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

½ t. dried basil

goodly sprinkle of salt

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

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

Slow Cooker Ratatouille

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

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.