Tag: Dairy Free (except butter)

Candy Bar Bars

This recipe comes from Jeff’s Mitchell Family Cookbook, so I definitely wanted to include it. The taste is similar to No Bake Cookies, but with a nice crunch from the peanut butter. Haha, it may be the only time I ever buy crunchy peanut butter instead of smooth.

For gluten free, you just need to use gluten free oats and make sure you use a new jar of peanut butter or one not contaminated with crumbs.

Candy Bar Bars

  • Servings: 12?
  • Difficulty: medium
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From the Mitchell Family Cookbook.

Ingredients

  • 2/3 c. Butter

  • 1 c. Brown Sugar
  • 1 Tbsp. Vanilla
  • 1/2 c. Corn Syrup
  • 4 c. Quick Cooking Oats (or gluten free oats)
  • 1 c. Semisweet Chocolate Chips
  • 2/3 c. Crunchy Peanut Butter

Directions

Lightly grease a 9×13 pan. In a large mixing bowl, cream the butter and sugar together. Mix in the vanilla, corn syrup, and oats. Pat this dough into the greased pan. Bake at 350° for 15 minutes (don’t overbake). Meanwhile, over low heat, melt together the chocolate chips and peanut butter. Allow the cookie base to cool slightly, spread the chocolate peanut butter mixture on top. Cool completely and cut into bars.

 


Alice’s Best Sugar Cookies

This recipe comes from Grandma Alice, and I just love whenever cookies have almond extract in them. It makes such an amazing flavor.

FYI, I found a recipe a few years ago for sugar cookies, and they just rolled out the dough onto Silpats right after it was made and still room temperature, then covered it with plastic wrap and put it in the fridge to chill for half an hour. Then you cut them after. Ever since then, I’ve been rolling cookies like that because it’s much easier than trying to flatten out a block of cold dough.

I haven’t made this one gluten free yet, but of course you’d want to switch out the flour for a gluten free flour blend with xanthan gum and maybe add a few tablespoons extra. Also, you may have to add a few minutes to the cook time.

Alice's Best Sugar Cookies

  • Servings: 4 dozen
  • Difficulty: medium
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Almond extract gives them a wonderful flavor.

Ingredients

  • 1 c. Butter, softened

  • 1 1/2 c. Powdered Sugar, sifted

  • 1 Egg

  • 1 tsp. Vanilla

  • 1/2 tsp. Almond Flavoring

  • 2 1/2 c. Flour, sifted

  • 1 tsp. Baking Soda

  • 1 tsp. Cream of Tartar

Directions

Cream sugar and butter. Mix in eggs, vanilla, and almond flavoring. Sift and measure flour and blend dry ingredients; stir into mixture. Refrigerate 2-3 hours. Heat oven to 375°. Divide dough in half and roll out on a lightly floured area to 3/16″ thick. Cut with floured cookie cutters (dip in flour and shake off extra before cutting). Sprinkle with sugar. Place on lightly greased baking sheet. Bake 7-8 minutes or until delicately golden. Makes 4 dozen 3″ cookies.

 


 

Granola

Jeff has talked about his mom making granola as a special treat for Christmas morning when he was little. They would eat it with milk as a cereal, but this can also be a topping for yogurt. This is one of the two granola recipes from his family recipe book, and this one is credited as coming from Make a Mix Cookery 1978. FYI, wheat germ can be hard to find, but recipe substitution sites say you can use ground flax seed. Also, the recipe says to spread in 9×13 pans and bake for 20-25 minutes, but I spread it on a large cookie sheet, and even with more surface area, it took SO much longer than 20 minutes to get any sort of crispness. Like maybe even 38 minutes.

If you’re making this gluten free, make sure to use flax seed instead of wheat germ, use gluten free oats, and check all your bags to make sure they don’t say “May contain wheat.” I was going to make this gluten free so I could try it, but both the Kroger sunflower seeds and flax seeds said they may contain wheat.

Granola

  • Servings: 2 large cookie sheets full
  • Difficulty: easy-medium
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May take considerably more time to get crisp.

Ingredients

  • 5 c. Rolled Oats (or gluten free oats)

  • 3/4 c. Wheat Germ (or ground flax seed)

  • 1 c. Coconut Flakes

  • 3/4 c. Raw or Toasted Sunflower Seeds

  • 1 1/2 c. Chopped Mixed Nuts

  • 1/2 c. Brown Sugar

  • 3/4 c. Water

  • 3/4 c. Vegetable Oil
  • 1/4 c. Honey
  • 1/4 c. Molasses
  • 3/4 tsp. Salt
  • 1 tsp. Cinnamon
  • 1 1/2 tsp. Vanilla
  • 2 c. Raisins, Chopped Dates, or Other Dried Fruit

Directions

In a large bowl, combine the first 5 ingredients. In a medium saucepan over medium heat, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla, stirring until dissolved. Pour over oat mixture and mix well. Spread evenly into ungreased 9×13 baking pans (we used large cookie sheets instead). Bake at 350° for 20-25 minutes, stirring occasionally. (Check for desired crispness–you may need to add a lot more time). Cool completely, then stir in dried fruits. Store in an airtight container.

 


 

Lemon Bars

Jeff loves lemon, and I enjoy making him lemon treats because I love him so much. This recipe comes from the family cookbook that Grandma Marilyn Mitchell compiled, with this recipe attributed to Louise Durman, Food Editor, Knoxville News-Sentinel. It’s great and less expensive than many lemon bar recipes because you may already have all the ingredients. Lots of lemon bar recipes require lemon zest, and I was afraid the lemon flavor wouldn’t be as strong without it, but Jeff says it tastes good as is. So it’s great just to use your bottle of lemon juice instead of having to buy and zest lemons.

I haven’t made this one gluten free yet, but of course you’d want to switch out the flour for a gluten free flour blend with xanthan gum.

Lemon Bars

  • Servings: about 12
  • Difficulty: easy-medium
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Cool before serving and use a wire strainer to cover with powdered sugar.

Ingredients

  • 1 c. Butter, softened

  • 1/2 c. Powdered Sugar (plus more to sprinkle over top when finished)

  • 2 c. Flour (or gluten free flour with xanthan gum, plus a few tablespoons extra)

  • 1/2 tsp. Salt

  • 4 Eggs

  • 2 c. Sugar

  • 5 Tbsp. Real Lemon® Juice

Directions

Preheat oven to 350°. In a large bowl, cream together butter and powdered sugar. Blend in flour and salt. Press mixture into a buttered 9×13 pan. Bake crust at 300° for 20 minutes. While the crust is baking, in a medium bowl, blend together eggs, sugar, and lemon juice. Pour over crust. Bake at 350° for 15-20 minutes. Cool on rack; when cooled, sprinkle with powdered sugar, cut into rectangles.

 


 

Quick Potatoes and Kielbasa

This comes from Grandma Marilyn Mitchell, and Jeff says they had this quite a bit growing up. They mostly just had potatoes with kielbasa, but the recipe says you can add vegetables as desired, so I added green beans for more fiber. FYI, the recipe calls for 1 lb. of kielbasa, but the package I bought was only 12 oz., and it definitely could’ve used more. So next time, I’ll just buy two packages and use it all so it’s extra meaty.

And this one is naturally gluten free as long as your kielbasa is gluten free, which most are. 

Quick Potatoes and Kielbasa

  • Servings: 4
  • Difficulty: easy
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Easy and great with ketchup.

Ingredients

  • A few tablespoons Olive Oil

  • 1 (32 oz.) bag Frozen Diced Potatoes

  • 1/2 tsp. Salt

  • 1/2 tsp. Pepper

  • 1 lb. fully cooked Kielbasa, sliced

  • (Optional: Bag of frozen vegetables)

Directions

Heat olive oil in a skillet, add potatoes, and brown slightly. Season with salt and pepper, and add kielbasa (and vegetables as desired), stirring well. Top with sour cream, salsa, or ketchup.

 


 

Dairy and Egg Free

Sometimes when I’m recovering from being glutened, I’m extra sensitive to dairy and/or eggs, even if I take lactose pills. Like it may take several weeks or months to heal. I can usually handle butter just fine, though, since there’s so little lactose. So for my own reference, I’m making a list of dairy and egg free foods that are also gluten free–excluding butter because I can still handle it. Some of the recipes are naturally dairy free, and some can easily be made dairy free by leaving off cheese or whatever. You can also click the tags “Naturally Dairy Free (excluding butter)” or “Egg Free” at the bottom of any recipe to see all recipes with that tag.

Naturally Dairy and Egg Free Main Courses (butter is fine, though, for me)

Naturally Dairy and Egg Free Side Dishes

Naturally Dairy and Egg Free Desserts (and still gluten free)–still may include butter

Naturally Dairy and Egg Free Appetizers and Drinks

Of course some foods aren’t dairy or egg free, but it’s easy enough to leave off the cheese or replace the milk with almond milk. Some things just can’t have those replacements, though.

Easy Enough to Make Dairy and Egg Free, with some modifications

Dairy Free but not Egg Free (sometimes I can handle some eggs but not dairy)

Strawberry Daiquiris (virgin)

We loved the virgin piña coladas so much that we wanted to find another slushy drink. Haha, I’ve never had strawberry daiquiris before, but these are basically a slushy strawberry limeade. Delicious and maybe a little more complex-tasting than piña coladas, these would also be fun for a tropical-themed night.

Luckily this one is naturally gluten free.

Make it a meal with:

Strawberry Daiquiris (virgin)

  • Servings: 2
  • Difficulty: easy
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Like a tropical slushy strawberry limeade.

Ingredients

  • 12 oz. (about 2 cups) Frozen Strawberries
  • 5 Tbsp. Sugar (or to taste)
  • 1/4-1/2 c. Water
  • 1 c. Lemon Lime Soda
  • 3 Tbsp. Freshly Squeezed Lime Juice

Directions

Combine all ingredients in a blender and blend until smooth. Add more water if you prefer it thinner. Garnish with fresh strawberries and lime wheels if desired.

 


Hawaiian Chicken Skewers

This is adapted from a Pioneer Woman recipe. She made it using mini skewers as an appetizer, but I’ve mostly made it as a main course on full-size skewers. It’s fun for a Hawaiian luau date night or summer grilling. We’ve cooked it on the stove top, in an electric skillet, and on a grill. You don’t even necessarily need skewers–it can just be chunks like a stir fry. It does have a tiny bit of heat from the chili flakes, but you can leave them out if you prefer. Also, if you want the easiest recipe, refer to the original Pioneer Woman recipe that uses thick teriyaki sauce. I wanted this to be gluten free from the start, so I made my own.

If you’re making it gluten free, make sure to use a gluten free soy sauce like La Choy or a tamari.

Make it a meal with:

Hawaiian Chicken Skewers

  • Servings: about 15 large skewers
  • Difficulty: medium
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A bit time-consuming, but great as a main course or appetizer, warm or room temperature.

Ingredients

Sauce:

  • 1/3 c. Soy Sauce (or tamari or gluten free soy sauce like La Choy)
  • 1/2 c. Water
  • 1/2 c. Orange Juice
  • 4 tsp. Minced Garlic
  • 1/2 tsp. Ginger
  • 1/4 c. Brown Sugar
  • 1/4 tsp. Red Pepper Flakes
  • Juice of Half a Lime
  • 2 Tbsp. Corn Starch mixed with 2 Tbsp. Water

Skewers:

  • Wooden Skewers, large or mini (optionally soaked in water to prevent burning)
  • 1 20 oz. can Pineapple Chunks
  • 2 Large Red Bell Peppers, cut into squares about the size of pineapple chunks
  • About 2.25 lb. Chicken, cut into chunks about the size of pineapple chunks
  • Olive Oil for pan
  • Sliced Green Onions (optional)

Directions

For the sauce: Mix all ingredients in a sauce pan and heat until it simmers and thickens.

For the skewers: Thread a piece of chicken onto a skewer, leave a small gap so the heat can surround each piece, then thread a piece of bell pepper, then leave a small gap, then thread a piece of pineapple. Repeat until the skewer is filled. Drizzle a small amount of sauce on one side of the skewer, being careful not to touch the skewers and cross contaminate the sauce with raw meat juice. Heat a heavy pan on medium-high heat and add olive oil to heat. Place the skewers, sauce-side down and grill about 3 minutes per side until the chicken is no longer pink in the middle. Remove to a platter and brush on remaining sauce. Optionally sprinkle green onions on top. Serve warm or room temperature.


Piña Coladas (virgin)

These are very fun slushy drinks, perfect with tropical or Hawaiian meals like Kalua pork. Coco Lopez is the wonderful secret ingredient, but it’s not available at Smith’s anymore. You can find it at Walmart, though.

Luckily this one is naturally gluten free.

Make it a meal with:

Piña Coladas (virgin)

  • Servings: 4
  • Difficulty: easy
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Slushy and tropical.

Ingredients

  • 1 can (15 oz.) Coco Lopez Cream of Coconut
  • 2 c. Pineapple Juice
  • 8 c. Ice
  • Pineapple Slices (optional)
  • Whipped Cream (optional)
  • Maraschino Cherries (optional)

Directions

In a blender, blend Coco Lopez, pineapple juice, and ice. Pour into glasses, then garnish with whipped cream, cherries, and pineapple slices.

 

 


 

Pineapple Upside Down Cake

I’m sure this cake is wonderful with regular flour, but I’ve only made it with gluten free flour. And my family can’t tell the difference. I found the recipe after my celiac diagnosis and was very interested because it only requires 1 cup of expensive gluten free flour, most of the body and fluff of the cake comes from beaten egg whites, and it has nuts. It does take a little extra time because you have to separate and whip the egg whites. I don’t have a 9×9 pan, so I’ve used an 11×7 and it works great but needs extra time to bake.

I’m including the link to the original recipe from Taste of Home. Of course if you’re making it gluten free, just use gluten free flour with xanthan gum plus 3 Tbsp., and a little extra baking powder. Also check your nuts that they don’t say they may contain wheat.

Pineapple Upside Down Cake

  • Servings: 9
  • Difficulty: medium
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Takes a little extra time because of bringing eggs to room temperature and whipping egg whites, but it’s delicious.

Ingredients

  • 1/3 c. Melted Butter
  • 2/3 c. Brown Sugar
  • 1 can Sliced Pineapple
  • 1/2 c. Pecans (chopped or halves) (check for gluten free)
  • 3 Eggs, separated and at room temperature
  • 1 c. Sugar
  • 1 tsp. Vanilla
  • 1 c. Flour (or 1 c. +3 Tbsp. Gluten Free Flour with xanthan gum)
  • 1 tsp. Baking Powder (or 1 rounded tsp.)
  • 1/4 tsp. Salt
  • 9+ Maraschino Cherries
  • Whipped Cream for topping (optional)

Directions

In a greased 9×9 or 11×7 pan, combine butter and brown sugar. Drain pineapple and save 1/3 c. juice. Arrange the pineapple slices on top of the sugar, place cherries in the middle of each pineapple, then sprinkle pecans over all. In a large bowl, beat egg yolks until thick and lemon colored. Gradually add sugar and blend well. Blend in vanilla and pineapple juice. Then add flour, baking powder, and salt and beat well. In a small bowl with clean beaters, beat the egg whites on high until stiff peaks form. Then fold the egg whites into the batter. Spoon into the pan over the pineapple. Bake at 375° for 35+ minutes until an inserted toothpick comes out clean. Let stand 10 minutes before inverting onto a plate. Serve warm with whipped cream.