Food Allergies

I do not have a gallbladder.  I take Ox Bile for it twice a day to help my body digest foods.  Still sometimes it doesn't matter that I had no fat intake I will have attacks that make me want to vomit, poop, and pass out all at the same time as having off the chart "labor pains".  It's awful sometimes!  Bananas do not agree with me anymore at all.  That is due to my inner ear disease called Meniere's.  Now it seems that other foods are doing the same.  I thought it might be dairy, but I believe I have narrowed it down to yogurt.  Bananas and yogurt, not together, but just eating either of them gives me severe pain and nausea, and puts me on the couch or in bed for 4 to 6 hours trying to breath through to stabbing pains.  Eating is frustrating sometimes for those who are ill.  I am supposed to be on very low to no fat, extremely low sodium, no msg, no caffeine, no artificial sweeteners.  Good gravy!  If that weren't hard enough Gluten can mess with so many aspects of my life from infertility to depression and anxiety that I try to keep my intake of that low.  I've learned how to cook and make food taste really good, but I usually can't avoid one or the other of something I'm supposed to have cut back on or cut out completely.  It will be nice when my body is resurrected and perfected and I can eat as I want.  Until then, I'll keep on working on finding foods that my body will accept.  Oh and one more thing.  The more I eat very small almost snack size meals, that happier my body is, the less it has problems in any of the areas or with any of the foods I mentioned.  So I eat constantly.  I think I wrote this just to get it off my chest.  Sometimes we all need to do that!    

Tres Leches Cake

Tres Leches Cake

Ingredients

1 box yellow cake mix

follow directions on cake box back, except  Replace water with whole milk, oil with unsweetened applesauce, add 1 teaspoon vanilla, and the eggs

1 can (14 oz) sweetened condensed milk (not evaporated) -- Can be FAT FREE

1 cup whole milk

1 cup heavy whipping cream

1 container cream cheese frosting

Directions

·        1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.

·        2 In large bowl, beat cake mix, milk, applesauce, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

·        3 Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

·        4 In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store in refrigerator.  Be sure to seal in cake with frosting leaving no holes or gaps between sides of pan and frosting.  This will keep moisture in the cake longer.  Once cut be sure to keep covered to hold in moisture.

Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies

2 ¼ Cups all purpose gluten-free flour blend

½ teaspoon xanthan gum (omit if your flour blend has xanthan or guar gum already)

1 teaspoon baking soda

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2 ounces cream cheese (room temperature)

½ Cup unsalted butter (room temperature)

¼ Cup unsweetened applesauce (room temperature)

1 Cup packed brown sugar

1 ½ teaspoons pure vanilla extract

2 egg yolks (room temperature)

2 Cups Nestle milk chocolate chips 

¼ Cup shredded coconut

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Cream cheese and butter in your stand mixer with paddle attachment.  Cream together.  Add brown sugar and granulated sugar.  Cream together well.  Add vanilla and egg yolks (yolks one at a time).  Mix well.  Add 1^st three ingredients (flour, xanthan gum, and baking soda).  Mix well.  Add chocolate chips and coconut.  Mix just until incorporated.  Put dough in an airtight container and refrigerate one to four hours before cooking.

Scoop dough and roll in hands into balls and place on parchment lined air bake cookie sheet.  DO NOT SPRAY cookie sheet!  9 to 12 cookies per cookie sheet.  Bake for 8 minutes at 375 degrees farenheight.  Remove when edges are set and just browning.  The centers will look underdone, the cookies will continue to cook as they cool.  Leave the cookies on cookie sheet for 2 -3 minutes after removing from the oven.    

Fudge

3 Cups Chocolate, peanut butter, butter scotch, vanilla chips.  (You choose which ones to use.  Mix and match  I prefer mild  chocolate)

1 Can Sweetened Condensed Milk  (NOT evaporated milk)

1 Teaspoon vanilla extract

In a glass microwave safe bowl heat 3 cups "chocolate chips" and the sweetened condensed milk for about 1 1/2 minutes.  Stir until smooth.  Then add in the teaspoon of vanilla, and mix thoroughly.

Poor into or press into a greased, buttered, or sprayed foil lined 8 x 8 pan.

Refrigerate for a minimum of 2 hours prior to cutting and serving.

Keep in an airtight container in the refrigerator.

Frosting

Don't know where I found this recipe, but of course as always I have changed it out.

5 Tablespoons Heavy Cream
1 teaspoon pure vanilla extract
4 Tablespoons Cocoa Powder
1 Softened Cup Unsalted Butter OR 1  8 ounce package Cream Cheese FAT FREE, LOW FAT, or REGULAR
4 1/2 Cups Powdered Sugar

Mix first 4 ingredients together, then slowly (so as not to have white powder flying everywhere) add in powdered sugar.

Mix well.  Refrigerate for an hour for a stiffer frosting or use right away for a softer frosting.  

Cream Cheese Mints

I wanted to try to make cream cheese mints.  I've always been terrified of making them and I don't know why.  They were so easy.

3 Cups powdered sugar
1/2 teaspoon peppermint extract
3 ounces softened cream cheese

Granulated sugar for rolling them in.

I mixed the cream cheese and peppermint together and slowly mixed in all the powdered sugar.  I rolled them into balls, placed them in a bowl of sugar, then onto a wax paper and flattened them with the tines of a fork.  They sit for about 12 hours to dry, flip them and give them another 12 hours.  So easy, and delicious.

 

Key Lime Pie VII

• Prep
  15 m
• Cook
  8 m
• Ready In
  55 m

Recipe By:ANNRICHARDSON

"This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like."

Ingredients

• 1 (9 inch) prepared graham cracker crust
• 3 cups sweetened condensed milk
• 1/2 cup sour cream

• 3/4 cup key lime juice
• 1 tablespoon grated lime zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

The same way you would make a graham cracker crust for a cheesecake you could put that in a pie plate or tin for this crust to make it gluten free.  Use 2 to 3 tablespoons of melted unsalted butter with 1 package crushed gluten free graham cracker crumbs (s'morables).  Press into dish.  

To make low fat you could use fat free sweetened condensed milk and fat free sour cream.  

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