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    You are in: Home / alisaundre_8259944's Public Recipes
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    9 Recipes

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    In order to make my mom's spinach casserole and be gluten and dairy free, I needed to come up with a substitute for Lipton's onion soup mix. Here is my version. About 1/4 cup equals a single envelope.

    Recipe #510038

    This is my mom's "famous" spinach souffle casserole. It makes fans of spinach from spinach haters. Amusing because there are no eggs. Tip - I make this a day or two ahead and stash it in the fridge and pop it in the oven when I take out the turkey.

    Recipe #510037

    A Thanksgiving classic in my family, I had to reproduce this to please glum children who missed it last year. Thanks to Najwa (http://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502) for the copycat Jiffy Corn Muffin recipe. Tip - I make this a day or two ahead and stash it in the fridge and pop it in the oven when I take out the turkey.

    Recipe #510036

    Pre-allergies, my favorite berry cookbook was the Northwest Berry Cookbook by Kathleen Desmond Stang. This recipe is a gluten-free, sugar-free, dairy-free version of the BEST muffins ever inspired by Stang but eliminating many of the allergens....

    Recipe #485286

    Fluffy, light frosting adapted from Northern_Reflectionz No cook 7 minute frosting (http://www.food.com/recipe/no-cook-7-minute-frosting-107841)... Note that you do need to use fresh egg whites (not liquid egg whites).

    Recipe #484220

    My aunt makes the BEST eggs benedict for special occasions. My family cried at the prospect of never enjoying it again, hence this reconstruction. Use this with gluten-free english muffins, poached eggs, and ham or other tasty addition for your own adaptation. Note that both the lemon and the hot "butter" serve to generally cook the egg yolk. Be careful to drizzle the "butter" slowly to temper the sauce. If you overheat the yolks - either by pouring the "butter" too fast or keeping over heat too long - the yolks can curdle.

    Recipe #481514

    Both my grandmothers made peach cobblers to die for: cake, crusted sugar, and peaches. Peaches in Florida were always perfectly ripened--the loose stone variety--juicy and tender. This is a reconstruction free of allergens. It's quite sweet if you have avoided sugar for a while but it's PERFECT for those just making the change. You can't even tell that this is sugar free. * A word on xylitol and erythritol. Some folks with IBS cannot that tolerate xylitol can usually use erythritol. Unlike maltitol or other sugar alcohols, xylitol is naturally derived from birch trees in a distillation process similar to soy sauce. So, if you don't have an issue with distillation (and those of you who drink any distilled alcohol or partake of soy sauce should not), then xylitol is a pretty cool sweetener. Truvia is pricier but a great choice for those with IBS. It's a blend of the stevia leaf and erythritol, another plant-derived sugar alcohol. Why do you care? Well...other sugar substitutes (Splenda, Equal, maltitol) are completely artificial and have various known and suspected negative health effects. ** For celiacs, I learned that many buckwheat flours are prepared on shared machines with gluten-containing grains. Run raw buckwheat kernals through a grain grinder or food processor to assure yourself of truly gluten-free flour.

    Recipe #481512

    The best birthday present I’ve had in recent years is my super cool gelato machine. We can have the best gelato ever in usually 30 minutes. No pre-freezing of bowls, no salt or ice required. And we can do it again after a 5 minute rest for the machine (about the time it takes to serve up, wash the bowl, and mix up more gelato). We also discovered that most of the best recipes are between 3-5 ingredients. Oh, and one IMPORTANT tip: You can swap sugar for almost any sugar substitute but generally you want to use HALF the amount of sugar substitute (xylitol, erythritol) for any frozen dessert. I don’t know why but I picked that tip up when I did my initial recipe search and I can confirm that forgetting to half the sugar creates something mostly inedible.

    Recipe #481507

    Got a craving for some mashed potatoes but can't have dairy? We reconstructed our family favorite with the fingerling potatoes and coconut cream. The coconut cream gives you the same creamy taste you get from standby dairy-based mashed potatoes. Add some roasted garlic or chopped chives and bacon to really kick it up.

    Recipe #481505


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