Wednesday, January 30, 2008
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.
Saturday, January 26, 2008
1/2 tsp. Oil
34g Maddy's Cake Mix
1/3 cup mix
4 teaspoons water
1 1/2 teaspoons of oil.
I baked it at 350 for 10 minutes.
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.
Monday, January 21, 2008
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 seasoned salt or creole/cajun seasoning (Tony Chachere's)
2T lard or vegetable shortening
1T Ener-G Egg Replacer
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)
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!
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.
Sunday, January 13, 2008
40 grams sifted cake flour
50 gms JELL-O Instant vanilla pudding
270 gms wheat starch w/ ½ tsp xanthum gum
36 gms mayo
3 tsp. baking powder (15 gms)
57 gms mixed egg (1 large egg)
1/2 tsp. salt (3 gms)
17 gms egg yolk (1arge yolk)
¾ c. softened butter
2 tsp of good quality vanilla
1 c. sugar
270 grams of rice milk.
1. Grease two 9 inch baking pans with lots of butter and line with parchment paper that has also been greased.
2. Sift cake flour, wheat starch, xantum gum, baking powder, salt and jell-o pudding three to four times (or use triple sifter and do 1 time). Set aside.
3. Cut butter into 1 inch pieces and put them in a large bowl. Soften with a mixer on low speed. Increase the speed to medium high and cream until light in color, about 1 ½ to 2 minutes. While still mixing, add sugar 1 tablespoon at a time, taking about 6 to 8 minutes to blend it well.
4. Add egg yolk, blend for 30 seconds. Scrape bowl.
5. Add mayo, blend for 30 seconds.
6. Add mixed egg, again blending for 30 seconds. Add vanilla.
7. With the mixer on low, add about half of the dry ingredients, mix until just incorporated. Then alternate with the rice milk, starting and ending with the dry mix. Mix JUST until incorporated after each addition. In other words, add half of the rice milk, then 1/2 remaining dry mix, then the remaining rice milk. End with the remaining dry mix. Scrape the sides of the bowl as necessary.
8. Bake at 375 degrees, for 30-35 minutes, or until it begins to come away from the sides of the pan. Stick an uncooked piece of spaghetti into the middle of the cake, it should come out clean.
775 mg phe in cake.
Wednesday, January 9, 2008
27g Cake flour (105mg)
½t cinnamon (1.5mg)
83g Wel-Plan (4.15mg)
¼t salt (0mg)
3T granulated sugar (0mg)
3T vegetable oil (0mg)
2t baking powder (0mg)
1/3c water (0mg)
½t baking soda (0mg)
80g applesauce (4mg)
Preheat oven to 400 degrees. In a medium mixing bowl, stir together cake flour, wel-plan, sugar, baking powder, baking soda, cinnamon and salt. Mix together oil, water and applesauce in a liquid measuring cup. Add all at once to dry ingredients and mix by hand, 20 to 30 seconds, until smooth (do not use electric mixer). Spoon batter into six greased 2 ½ inch muffin cups (they will tend to stick to cupcake liners). Bake for 12-15 minutes. About 19mg/muffin, 6 muffins/recipe (if you use the recipe in the book, I think it is 1mg/muffin!)
1 ½ cup water.
a bit of liquid lecithin (about 1tsp, no need to measure).
1 tbsp vegetable oil.
2 cups (240g) wheat starch (22mg PHE when from Dietary Spec.).
1 cup (120g) potato starch (8mg PHE).
1 tbsp psyllium dietary fibers (e.g., Metamucil or Konsyl). I prefer Konsyl as it is 100% psyllium without added sugar, and I prefer the taste.
1 tsp xantham gum.
2 tbsp Vance Dari free powder.
1 tsp salt.
2 tsp sugar.
2 tsp dry yeast (133mg PHE).
Instructions: Put the ingredients in the order listed. Add the dry yeast in a hole on top of the starch, psyllium fibers and Dari free powder. (Make sure it does not touch the salt or the sugar.) Select the basic cycle with the preheat function ON.Total PHE : 163mg
I am very happy to announce that I was finally able to come up with a machine bread recipe that does not use any baking mix!!!! The only « special » ingredient is Xantham gum, which you can most likely find at your local health food store, as it is used in gluten-free baking. I suspect you can use guar gum instead, but the taste may be somewhat different. The recipe also calls for liquid lecithin, which you can probably omit (though I have never tried...), but it helps getting a moister dough. Regarding the choice of starch (wheat and potato), I believe you can use other combinations (e.g., wheat and corn) without affecting the overall texture of the bread, but again the taste might be different. I am using a Zojirushi bread machine (with the preheat cycle on) and I have been getting consistently good results with this recipe. I would be happy to hear your experience with it as well, especially if you are using another bread machine. The recipe is currently posted on my personal websitehttp://cobweb.ecn.purdue.edu/~mboutin/pku.html
1/4 c. softened butter or margarine
2 Tbl. sugar
1/3 c. Rich's Coffee Rich mixed with 1/3 C water
1/4 c. canned pie filling (strawberry, lemon, or cherry)
2/3 C powdered sugar
1/4 tsp. vanilla
1Tbl. warm water
Heat oven to 425 degrees. Lightly coat cookie sheet with cooking spray. Stir MixQuick, margarine, and sugar in medium bowl intil crumbly. Stir in Coffee Rich and water unitl dough forms, beating about 15 strokes. Drop dough by well-rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make a shallow well in center of each with back of spoon or by wetting fingers and smoothing dough; fill with 1-2 tsp. pie filling. Bake about 10 min. or until golden. Mix together glaze ingredients. While warm, drizzle with glaze (or other commercial frosting that has been softened in microwave for 45 seconds). Makes 8 danishes.
per recipe - 50mg PHE, 1.6 g. Protein, Calories is 1695
per danish - 6 mg PHE, 0.2 g Protein, calories 212
You might could do a cream cheese filling with wildberry cream cheese....someone adventurous can try this and let me know!!! I don't venture out from recipes very often!!
CANOLA OR VEGETABLE OIL - ¼ CUP
VANILLA - 1 TSP
WATER- ¾ CUP + 2 TBS
Take 350 g (weighing is more accurate than measuring in cups) – which is approximately 3 ¼ cups of the mix. Add 1 teaspoon vanilla, ¼ cup oil and 3/4 cups of water. Beat vigorously with an electric mixer for 2 minutes. The batter should be of cake batter consistency. If not, add water, 1 tablespoon at a time and beat until you get a cake batter consistency. (3/4 cups may be adequate). You could either spread in a 9-inch square pan that has been sprayed with Pam or you could add to Pam-sprayed mini muffin pans (2/3 full for each depression). The batter should fill at least 24 mini muffin pans. Bake in a preheated 350 deg oven for 15- 22 minutes depending on which pan you are using for baking or when tested with a skewer it should have no sticky batter. Let sit in the pan for 3-4 mins before cooling on a wire rack.
NUTRIENT INFORMATION FOR THE WHOLE RECIPE
The Phe content for the whole recipe - 38.5 mg.
Protein content– less than 1 g
Phe content varies for each piece with how many squares you cut out if using square pan or how many mini muffins you bake.
The brownie can be decorated using store bought chocolate frosting – adding a thin layer on top to make frosted brownie. But add 56 mg of Phe per 100 g frosting. But when spread thinly it shouldn’t add more than 1 – 2 mg phe per muffin or per piece.
According to the website, foodallergy.org, when a recipe calls for between one and three eggs, you can substitute (for each egg) a mixture of 1 tsp (5 mL) baking powder, 1 1/2 tbsp (22 mL) water and 1 1/2 tbsp (22 mL) oil.
1/3 cup Metamucil
1 1/2 tsp yeast
1/2 tsp salt
3 tsp baking powder
2 Tbsp sugar
1 1/4 cups water
2 Tbsp veggie oil
1/2 cup non-dairy creamer
Heat oven to 115-120 degress. Mix liquid ingredients together in a bowl. Mix dry ingredients in a separate bowl and incorporate into liquid ingredients and mix vigorously. Dough will stiffen quickly. remove from bowl abd knead for just a few minutes, return to lightly oiled bowl. Cover and let dough sit i warm oven for 10 minutes or more until it doubles in size. remove from oven and press in to a16 to 18 inch pizza pan Bake approximately 7 minutes at 400 degrees. Add favorite sauce and toppings. Bake pizza for 10 more minutes.
Servings: makes 1 pizza, 1/8 slice pizza= 1 serving
Protein per serving=.54 g
Phe per serving = 16 mg
We used our bread machine on the dough cycle and it turned out great. We also made like personal sized crusts instead of one big pizza