Many of her recipes can be found in this book: http://www.amazon.com/Allergen-Free-Bakers-Handbook-Cybele-Pascal/dp/1587613484/ref=sr_1_4?ie=UTF8&s=books&qid=1271122871&sr=8-4

• 1 cup water
• 1/2 cup pureed sweet potato (10min in microwave & about 1/2 the potato in hand blender)
• 1/4 tsp cinnamon or pumpkin pie spice
• 1 cup pancake mix (we use Bisquick, it only contains wheat)

My son is turning 3 this July, has an egg and a peanut allergy.  Ever since we found out he had the egg allergy I’ve made my own birthday cakes.  I found a product called Ener-G egg replacer (found it in the Gluten-Free section of the Wegman’s Nature aisles).  I use a cake recipe and buttercream frosting recipe I found on the Wilton website and follow the recipe exactly, except for the using the egg replacer of course, and make a sheet cake with it.  It is more time consuming, especially the decorating part of it, but it comes out great.  I’ve experimented with different fillings and have even added characters to the top by just buying plastic treat bags, cutting the character out and frosting around it to make it stick to the top of the cake.  I haven’t looked into any edible decorations that would be safe so this was a good substitute.

Another option is for a white or yellow cake, use sprite/7up.  Open up the can, pour out a sip or two, pour the rest into the batter.  DO NOT ADD ANY OTHER INGREDIENTS.  No oil, no water, no nothing.  Just use the can of pop.  For a chocolate cake, use cola.  I made a white and chocolate layered cake for my mother-in-laws birthday a few weeks ago and it came out great!  Received many compliments!

Just as an aside….If you ever are looking for safe rolls, call Curly’s.  They will make a batch for you without an egg wash.  I can’t trust any bakeries to do this for me, not to mention with the added peanut allergy, many are hesitant to even offer to do this.  Constanzo’s said they wouldn’t guarantee the rolls to be completely egg free since they use egg on other products.  Also, I’ll mention, especially with Easter around the corner, Federal Meats at the Southgate is great with accommodating customers with food allergies.  They will cut the meat in the back, pack it back up and set it aside for so that it doesn’t even go near the case.  They have mayo based prepared foods in their case and could potentially contaminate the meat you are looking to buy.

I mixed up some really good “mock Chex Mix” last night, and my son devoured it today.  I used Health Valley Rice Crunch-Ems.  The ingredients are milled rice, corn bran, evaporated cane juice,
salt, natural vitamin E.  My son is allergic to peanuts, tree nuts, soy, shellfish, milk, oats, pineapple, cranberries and birch, which can sometimes be found in Xylitol.  Because of the milk and soy allergies, I have to make my own “butter” for him.  I don’t see soy listed in your e-mail, so maybe
you can just stick with margarine.  Anyway, I melted the “butter,” then drizzled it over the Rice Crunch ‘Ems, shook a bunch of safe seasoned salt and garlic powder over it, mixed it all up, and baked it in a 250 degree
oven for 45 min. – 1 hr. stirring in between.  I added safe pretzels to mine because we don’t have to deal with the wheat/gluten issue, thank goodness. I imagine you could also add raisins or whatever else you can think of.  The back of the Rice Crunch ‘Ems box has different Chex Mix recipes you can get
ideas from too.  Good luck!

1 cup hot tap water

2 cups sugar

2 cups non-fat dry soy or rice milk powder  (call Wegman’s, Tops, or Feel Rite for this powder mix, brand name I’ve seen is Better Than Milk… or buy online) 

6 tablespoons melted margarine  (dairy free, soy free if allergic) 

You can beat the mixture with electric beaters if you prefer, but a blender really does a better job.  Measure your hot water into the blender.  Add the sugar, dry milk replacement powder and melted margarine.  Put the lid on the blender and whirl it around for a full minute.  The mixure will be kind of thin, but will thicken up after standing for about an hour.  This recipe makes about 3 cups, or the equivalent of two cans of condensed milk.  Each store-bought can of sweetened condensed milk contains about 1-1/ 3  cups.   This recipe is equivalent to two cans.   

The mixture may be measured and used right away in any recipe calling for sweetened condensed milk.  Or for longer storage, divide the mixture equally between two clean pint size canning jars.  Store them in the fridge for a week.  Or for longer storage, freeze them for a few months, and then just thaw before using. 

I have two great resources to thank for this:

“Super Baby Food” by Ruth Yaron and “Deceptively Delicious” by Jessica Seinfeld

The former has provided me with the tools and the schedule in which to prepare all my food cubes, so it doesn’t seem so cumbersome. And the latter has provided me with great recipes and further ideas for fortifying the foods we eat!

My favorite recipe is Super Charged Mac N Cheese. My kids love it, but there are 4 food groups.  I take boxed Kraft Mac n Cheese and add one cube of either broccoli or spinach (broccoli hides better) and 2 cubes of either sweet potato or squash. I add a dash or so of flax seed, organic whole milk & 2 slices of Kraft cheese (I have substituted soy milk and soy cheese in the past).

Another easy recipe is spaghetti sauce with squash. Add a couple cubes to either a can of sauce or spaghettios or even your homemade version. No one will ever notice. I have added spinach, but I’m not as good at pureeing the spinach and it gets noticed in the sauce!!!

My kids love their meats breaded & fried. I take a thawed cube of spinach and add it to the egg mixture during the breading process. I have also found, using flour vs. breadcrumbs makes a better chicken nugget.  

Stay tuned for more crazy ideas from my kitchen.