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Hello All List Members:

Here are some recipes that I thought of sharing with you all.  Hope you like
them.

Clelia


How To Make A Great Dairy-Free Latte

Did you know that soy milk steams very nice and frothy? The trick is keeping
the end of your steam wand at the surface until the milk is hot. Don't
overheat your soy milk!

For a latte, the proportions are 1 part espresso to 3 parts milk with a cap
of foam on top.

For a cappuccino, the proportions are 1 part espresso to 1 part milk with an
equal amount of foam on top.

If you don't want to use espresso, brew some triple-strong coffee (use your
usual amount of coffee and less water to avoid making a mess.)

JAZZ IT UP!
Before steaming, add a spoonful of powdered chocolate or some chocolate
syrup and a dash of cinnamon and a few drops of almond extract.
Or, add a spoonful of powdered chocolate or some chocolate syrup and a few
drops of orange and vanilla extracts.
Or, add some Torani flavored syrup.

~~~~~

Fruit Smoothie/Sorbet

Puree well in blender:

2 ripe bananas
1 cup cold Edensoy Extra or Rice Dream
1 cup frozen unsweetened strawberries (frozen strawberries are often higher
quality than fresh.)

Drink it as a Smoothie or chill well and make Sorbet in your ice cream
freezer.   I use a Donvier which is inexpensive to buy, freezes Sorbet
quickly, and is easy to clean up.

~~~~~

Applesauce Cake (KL)

NOTE:  This recipe is:  Wheat free,  Egg free, Milk free, Dairy free.

Can be served plain, as a snacking cake, or frosted.

1/2 cup dairy free/soy free margarine, softened
1 cup honey
1 1/2 tablespoons water
1 1/2 tablespoons oil
1 teaspoon baking powder, mix with water/oil as egg substitute
1 teaspoon vanilla
2 1/4 cups non wheat flour, more or less, depending on type used
2 teaspoons arrowroot
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup raisins, optional (omit if allergic to mold or have Candida)
1 cup unsweetened applesauce*

Preheat oven to 325. Grease bottom only of a 9x13x2 pan or line 18 cupcakes.

In a large bowl, cream margarine.  Gradually add honey, beating until light
and fluffy. Add water/oil/powder mixture and vanilla, mixing well.

In a medium bowl, stir together dry ingredients.

Coat raisins with 1 tablespoon flour (keeps them from sticking together and
settling to bottom) set aside.

Add dry ingredients to butter/honey mixture, alternating with applesauce
blend well.  Stir in raisins, pour batter into pan.

Bake at 325 F for 35 minutes (20-25 minutes for cupcakes) or until cake
tests done in center.  Cool completely and frost if desired.

*If using sweetened applesauce, decrease honey to 3/4 cup.

~~~~~

Butter Cream  Non-dairy Frosting (KL)

NOTE:  This recipe is:  Wheat free, Egg free, Milk free, Dairy free.

Chocolate, vanilla, orange, any flavor depending on taste!

1/4 cup dairy free/soy free margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners' sugar
4 tablespoons water

With electric mixer on high, beat margarine until fluffy.   Beat in cocoa
powder and vanilla on low.   Gradually beat in confectioners' sugar,
alternating with water, until desired thickness is achieved.

If a thinner frosting is desired, increase water.   If a thicker one is
desired, decrease water.

VANILLA:
Omit cocoa powder, increase sugar to 2 1/2 cups.

ORANGE:
Omit cocoa powder, replace vanilla with orange extract.   Increase
confectioners' sugar to 2 1/2 cups add 1/2 teaspoon grated orange peel.
Substitute orange juice for the water.

LEMON:
Omit cocoa powder and vanilla.   Increase sugar to 2 1/2 cups add 1/4
teaspoon grated lemon peel.   Substitute 1 tablespoon lemon juice for 1
tablespoon of the water.

~~~~~


Basic Scones

NOTE:  This recipe is Wheat free, Egg free, Milk free.  YUMMY.


These scones are only good for a couple of days and then turn magically into
lumps. But are wonderful about 10 minutes out of the oven with a little
butter or whatever your alternative is to butter!

2 cups flour (white corn flour with other gf flour make a good blend)
2 tsp baking powder
1/2 tsp salt
2 Tbs. butter
3/4 to 1 cup soy milk or water or orange juice or a blend of these

Blend together dry ingredients, cut in butter until resembles fine meal,
pour in 3/4 cup milk and blend, add more milk a bit at a time until forms a
soft dough.  Turn out on a floured board and knead for one minute.  Pat into
a circle on cookie sheet, cut into wedges and mark with a fork.  Bake at 425
F. for 10-14 minutes (until brown).

Alternatives: add a bit of honey or molasses to sweeten, raisins can be
added (omit if allergic to mold) add 1/4 cup grated old cheddar (optional).

NOTE:   they will be more crumbly without using wheat flour, won't knead
quite the same.