Cambrooke's Devil's Food Cake

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

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

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

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

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

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

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.