Looking Ahead; Happy New Year! Welcome 2016.

Happy 2016 (on Friday)!

Happy New Year 2016 replace 2015 concept on the sea beach

Over the past couple of months I gave much thought to this blog in 2016.  I wanted to add a couple of features and I wanted to do something unique.  I’ve also contemplated the goals of why I am working this blog.

When I first had to go dairy free in 2014, my online search turned up very little of “dairy free” food/recipes.  It seemed that the majority of websites were all gluten-free with dairy free thrown in.  I did find http://www.godairyfree.org and it was immensely helpful.  I also searched Paleo & Vegan recipes knowing that they would basically be safe for someone with a dairy allergy.  After a few months, I realized that there just needed to be more specific resources for those with dairy allergies & Non-Dairy Queen of Sweets was born.  The main goal for my blog is just that ~ a specific resource for those with dairy allergies.

 

Looking forward to 2016:

There will be at least one giveaway; possibly more.

The features for 2016 are as follows:

Heirloom ~ recipes from my family – Mother, Grandmother & Great-Grandmother & other family members.  I came by my love of cooking naturally; the family tree is filled with excellent cooks, including one of my brothers and most of my mom’s 7 brothers in addition to my mother & grandmother.  For years I tried to convince my mom to open a restaurant.  Once a month I will feature an heirloom recipe from the family collection.

 

Non-Dairy Food Comparison ~ with this feature I will be sharing some of the products I use & that are my favorites.  I’ll share what I like and how I use the item.  There are some yummy products out there!

 

Nutrition ~ Note:  I’m not a certified nutritionist; please make sure you discuss with your healthcare provider and/or nutritionist; I’m only sharing what I’ve learned for myself, but I wanted to put out there some of the nutrients we need to replace in our diet when dairy is removed.

 

National Day of ~ this is what I am most excited about.  There is a website dedicated to the “National Day of” days.  I will be picking a National Day of each month & featuring a recipe.  There are enough National Days of that I could (and maybe will) feature a National Day recipe each month for the next few years.

 

I am looking forward to the new changes for 2016.  In the meantime, check out where else you can find me; please like/follow:

Facebook

Pinterest

Twitter

Instagram

(Featuring Food & My pup ~~ She’s Penelope; she’s a Chiweenie)

 

2016 a

I look forward to 2016.  Happy New Year!!

Sweet Cherry Bread with Cherry Glaze

I created this recipe some years ago, using my mom’s zucchini bread recipe.

1 c sugar
½ c Crisco
2 eggs  (I used 1 cup egg whites; for a vegan option, use your favorite vegan egg substitute)
1 ¾ c flour
½ tsp each:
Salt
Baking soda
Nutmeg
Cinnamon
1 can (1 ½ c) canned cherries, well-drained (if large cherries, I recommend at least cutting in half), liquid set aside
¼ tsp almond flavoring
½ c chopped nuts (optional)

 

Preheat oven to 350 degrees. Grease pan (I also used a cinnamon & sugar mix to coat after the layer of fat).

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Cream sugar & Crisco well.

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Beat in eggs for 2 minutes.  Combine flour, salt, soda, nutmeg and cinnamon.  Stir in half of flour into Crisco.  Add cherries.

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Spoon in remaining flour. Blend well.

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Add flavoring and nuts (if using ~ I didn’t this time, but I usually put in slivered almonds).

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Pour into [prepared] large loaf pan.

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Bake 50-60 minutes (mine took like an hour & a quarter to an hour & a half).  While cooking, make cherry glaze:  using approximately 2/3 to 3/4 cup of cherry liquid & about 1 to 1 1/2 cups powdered sugar; whisk together; once smooth, whisk in about 1/4 teaspoon vanilla, 1/4 teaspoon almond & 1/4 to 1/2 teaspoon cherry extracts; whisk again until smooth & set aside.  When bread is done cooking, let cook a minute or so & slide table knife around edges of bread to loosen from pan. Let cool and additional 5 minutes in pan, then pour glaze over & let cool 15-30 minutes.  Occasionally, as bread is cooling, spoon any glaze, which has poured over the edges of the pan back over the top of the bread.  Once glaze has hardened, remove from pan & cool completely.  NOTE:  I set my bread pan on a cookie sheet to contain the glaze mess ~ it kept my counters from becoming a massive sticky mess.

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Enjoy

 

 

Did you know that my Facebook page has additional content?  Check it out here. (Like & follow for my additional content & tips).

 

Do you have a favorite bread recipe?  Comment & share.

I Don’t Know

This was a “I’m starving, what do I have that I can cook quick-like” looks like; on the days when you don’t know what to fix for dinner, this is a quick solution.

1

Pasta, cooked according to package, I used approximately 1-2 cups (pre-cooked/dry)
stock (I used chicken), @ 1 – 1 1/2 cup
Non-Dairy Cheese ~ about 1/4 to 1/8 cup, cubed (I used Follow Your Heart Provolone)
Earth Balance, about 2 tablespoons
Almond milk, about 1/2 cup
Cooked, chopped turkey or chicken, cubed, about 8 ounces
Seasonings to taste:
Garlic powder
Onion powder
Himalayan sea salt
Pepper
additional shredded non-dairy cheese (I used FYH Provolone)

 

Combine stock & cheese; heat over medium to medium-high heat until cheese is mostly melted, whisking constantly. Add Earth Balance and seasonings; continue whisking until combined; add almond milk & adjust seasonings if needed. Pour over hot pasta & add turkey; mix until thick. Serve with shredded cheese over the top.

By adding veggies, this could become almost a complete meal.  You could also change-up the seasoning to match what your preferred tastes are.

Enjoy!

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How would you change it up?  Comment & let me know.

Waffles

This week’s recipe is a versatile recipe.  Waffles.  Most would see waffles only as breakfast food, however there are many possibilities for waffles ~ sweet or savory.  I’m sharing a basic recipe with a few options that I have tried & love.  Another way waffles are versatile is that they can be made ahead of time, frozen & re-heated in the toaster for toaster waffles.  I hope you enjoy!

 

My favorite:  Coconut Chocolate Chip.  Oh My Yum!!

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Basic:

2 cups flour

teaspoon salt

4 teaspoons baking powder

2 tablespoons sugar

2 eggs (OR 1 cup egg whites, OR 2 tablespoons applesauce OR 2 flax eggs*), beaten

1 1/2 c warm milk (Cashew, Coconut, Almond)

1/3 cup butter, melted (Earth Balance, Coconut Oil)

 

Combine dry ingredients;

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combine wet ingredients (beat well);

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combine the dry with the wet,

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beat until well blended.

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Pour onto pre-heated grill;

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cook until golden & crisp.

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Note:  I use a 1/3 cup measuring cup to pour over.  Test your waffle iron to see how much you’ll need.

For maple-flavored syrup:  click here

 

Options:

Garlic-Dill Savory:

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1-2 tablespoons dill weed

1/2 tablespoon garlic powder

1 teaspoon onion powder

salt and pepper, to taste (just a pinch or so)

Add to dry ingredients.

Recommend:  Cashew or Almond milk (I also used egg whites ~ 1 cup & Earth Balance)

This is delicious with poultry.

 

Coconut OR Coconut Chocolate Chip:

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1 teaspoon of vanilla extract to wet ingredients

 

1/2 to 3/4 cup mini chocolate chips (I use Good Life brand); add into batter just before pouring on griddle.

Recommend:  Coconut milk, using coconut oil & 2 tablespoons applesauce for “eggs” in main recipe (If you don’t like the taste of coconut with chocolate I recommend Cashew milk & Earth Balance in main recipe).

 

Bonus Recipe:  

Coconut Syrup:

1 cup sugar

2/3 cup water

1/4 teaspoon vanilla extract

1/2 teaspoon coconut extract

 

Dissolve sugar in water over low heat; stir in extracts once dissolved.

 

Serve with toasted coconut & additional mini chocolate chips

 

Pumpkin Pie:

(picture to follow)

Use flax egg

any milk (I used a combination of coconut & cashew to use the end of the milks in my fridge)

To wet:

1/3 cup pumpkin pie mix

tablespoon Earth Balance

1/2 teaspoon vanilla extract

To Dry:

teaspoon cinnamon

1/8 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon cloves

 

Bonus Recipe:  

Caramel Syrup

1 cup sugar

2/3 cup water

1/2 teaspoon caramel extract

1/4 teaspoon vanilla

Dissolve sugar in water over low heat; stir in extracts once dissolved.

 

 

 

*Flax Egg:  1 tablespoon ground flax meal & 3 tablespoons water, combine & let set 10 minutes.

 

If your waffles begin to stick to the iron, brush lightly with earth balance/butter/etc just before adding batter.

 

 

I hope you enjoy!

Do you have a favorite waffle or syrup flavor?  Comment & let me know.