Food Allergy-Free Holiday Recipes
Dessert Recipes
Chocolate Snicker Doodle Cookies
Chocolate Snicker Doodle Cookies
M, E, P, S, N
Ingredients:
1 cup milk-free, soy-free margarine, softened
3/4 cup light brown sugar, firmly packed
3/4 cup sugar
3 T water
3 T oil
2 tsp. baking powder
2 cups quick oats, uncooked
1-1/2 cups flour
1/4 cup plus 2 T unsweetened cocoa powder
1 tsp. baking soda
Coating Mix
M, E, W, P, S, N
Ingredients:
2 T sugar
2 T unsweetened cocoa powder
2 T ground cinnamon
Directions:
Preheat oven to 375° F. Lightly grease cookie sheets. In small bowl, combine water, oil and baking powder. Set aside. Beat margarine, sugar and brown sugar in large bowl until light and fluffy. Add water mixture; mix well. Set aside. In medium bowl, combine oats, flour, 1/4 cup cocoa, and baking soda. Stir into margarine and sugar mixture until blended. Set aside. In small bowl, combine the coating ingredients. Drop dough by rounded teaspoonfuls into coating mixture; toss to coat. Place 2 inches apart on prepared cookie sheets. Bake 8 to 10 minutes or until firm in center. Do not overcook. Cool on wire racks.
Key:
M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free
Pumpkin Pie
Pumpkin Pie
M, E, P, S, N, optional W
Ingredients:
2 cups canned pumpkin
3/4 cup brown sugar, firmly packed
1-1/2 cups water
6-1/2 T corn starch
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. ginger
pie crust*
1/4 cup brown sugar (optional)
1/4 cup coconut (optional)
Directions:
Preheat oven to 375° F. In medium saucepan, combine all ingredients but brown sugar and coconut. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake for 30 minutes or until firm. If desired, sprinkle coconut and brown sugar on top. Bake 5 more minutes.
*To make this recipe wheat-free, use your favorite wheat-free pie crust recipe.
Key:
M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free
Pumpkin Cookies
Pumpkin Cookies
M, E, P, S, N
Ingredients:
3 cups flour
1 T pumpkin pie spice
1 T ground ginger
1/2 tsp. salt
2 cups sugar
1 cup milk-free, soy-free margarine, softened
1 cup canned pumpkin
1-1/2 T oil
1-1/2 T water
1 tsp. baking powder
Frosting
M, E, W, P, S, N
Ingredients:
5 cups confectioners sugar
1/2 cup milk-free, soy-free margarine, softened
2 tsp. vanilla extract
1/4 cup water
orange food coloring
green food coloring
Directions:
Grease cookie sheet. In small bowl, mix oil, water and baking powder. Set aside. In medium bowl, combine flour, pumpkin pie spice, ginger and salt Set aside. In large bowl, cream sugar and margarine until light and fluffy. Add pumpkin and oil mixture. Mix well. Combine with dry ingredients and mix well. Cover. Chill in refrigerator until dough is firm.
Preheat oven to 350° F. Drop dough by rounded teaspoonfuls onto a cookie sheet. Flatten slightly. Create a "stem" with dough and press into top of cookie. Bake 16 minutes, or until lightly browned. Cool on wire racks.
To make frosting, beat all ingredients on medium speed until smooth and spreadable. If necessary, add extra water, 1 teaspoon at a time. Divide frosting into two bowls. Add orange food coloring to one bowl; green food coloring to other.
Frost cooled cookies.
Key:
M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free
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