Product Review - So Delicious by Turtle Mountain

Hello,

For those who are able to eat soy (They also make coconut ice cream.), this is a delicious ice cream. You should always check the label, and this label mentions that it uses safe procedures to ensure it does not have cross contamination with several different allergens. In a moment of desperation and rare courage I decided to allow my daughter to try this ice cream. She is usually scared to try new things, but she wanted to eat ice cream so much that she decided to try this one. She did not have a severe reaction, but she did break out. She was fine with that, she said she didn't mind the itching because she got to eat ice cream, but I did. I just didn't feel safe. I don't know if the breakout was from traces of something she is allergic to or if it was just from soy. We later found out that even though her numbers were low and the doctor said she could eat it, every time she tried soy she broke out. So, we are avoiding soy again. I am just glad that we finally found the ice cream recipes from Vance's (which I have posted here) and the ones from The Super Allergy Girl Cookbook. They have helped us give our daughter ice cream and we are very thankful.

Here is the link if you would like to learn more about So Delicious Soy Ice Cream or Turtle Mountain http://www.turtlemountain.com/products/products.html. I just noticed that they have started making an ice cream that contains peanuts/peanut butter. Please be careful, call, ask questions, and then if you feel comfortable start with something small like 1/8 tsp. of the product every 15 minutes for a number of days until you are sure your child will not react.

Recipe Review - Strawberry Sorbet from The Super Allergry Girl Cookbook

Hello,

I am reviewing the Strawberry Sorbet recipe from The Super Allergy Girl Cookbook. In short, it is amazing, so sweet and tangy on the tongue and so easy to make. I highly recommend making this sorbet. Everyone loved it, and we all wondered how they could call that frozen stuff at the store sorbet. We have been spoiled by the real thing and will never go back!

I cannot wait to make strawberry sorbet ice pops for my kids. They are going to be so much better than the apple juice pops we have been making. Doesn't the picture just remind you of summer? I can't wait to surprise the children with these pops!

For now, I have the sorbet in little plastic containers similar to the ones above. I found them at Wegman's in the fruit preserve section. I believe they were less than $10.00. They freeze well and will be so good for transporting ice cream to birthday parties!

Recipe Review - Rice or Soy Ice Cream (Vanilla or Chocolate) from The Super Allergy Girl Cookbook

Hello,

Recently I have been trying to find a way to make the best ice cream for my daughter. When she could eat soy (for about 9 months of her life) we loved So Delicious Soy Ice Cream, but I noticed that even though her numbers had gone down and the doctor said she could eat it, that she would break out and eventually we also linked it to severe stomach cramps that she would get hours later. Enough of that, let's get to a recipe that she can eat. I like this recipe because I do not have to worry about cross contamination, I do not have to pay high prices at the supermarket, and I do not have to worry about what type of oil they may have used in the ice cream.

The recipe for Rice or Soy Ice Cream is so easy that my daughter could make it all by herself. She was so delighted to be able to so. The main ingredient is the rice or soy milk that you are already drinking. I really liked the quickness of this recipe and the fact that I did not have to heat up anything (which means less time waiting for it to cool down), and that I could just mix everything in the blender and then move it to the refrigerator. It was not quite as good as the Vance's recipe I have already posted, but it was still great and very similar to the Rice Ice Cream you can buy at the store.

We also tried the chocolate version, but it ended up being somewhat like a Wendy's Frosty. That is mostly because I tried to make it right after we had made vanilla ice cream and the ice cream bowl was not as frozen as it should have been. It was still delicious and the kids loved it.

Product Review - Freezer Safe Glass Storage Containers

Hello,

I was very happy to find these freezer-safe glass containers. I have heard about so many problems with storing or heating your food in plastic bags or containers, but I did not know of an alternative. When my daughter was having severe stomach pain, we did some testing that revealed (in addition to some other things) that she had evidence of plastics in her system. It made the plastic hazards much more real to me. When I found these containers I decided to start heating all of our food in them, and I am now starting to use them for freezing as well. I hope they will help someone else as well.

Recipe Review - Cherrybrook Kitchen Yellow Cake and White Icing

Hello,

Here are some of the mixes that I use from Cherrybrook Kitchens. Well, I have never used the pre-made icing, but I posted it here in case you might be more likely to use prepared icing rather than making your own. These cupcakes are so easy to make, but very hard to find. At this point I can only get them through the Cherrybrook Kitchen site or Whole Foods. Amazon does not carry them yet and although I have tried to get Wegmans to carry them that hasn't happened yet either.

My daughter prefers the white or yellow cupcake to the chocolate cupcake, and honestly they are much less messy. The chocolate cupcake is very crumbly and leaves her with chocolate crumbs all over her teeth. Not very pretty at a birthday party. So, while the chocolate cupcake tastes great and is easy to find, I am now trying to pack the less messy version when we go to birthday parties. I hope you will enjoy it as well.

http://www.cherrybrookkitchens.com/

http://www.amazon.com/ - Look up Cherrybrook Kitchens.

Recipe Review - White Bread from 125 Best Gluten Free Recipes

Hello,

This is a review of the White Bread recipe from the 125 Best Gluten Free Recipe book by Donna Washburn and Heather Butt. This bread is the best we have ever tried or tasted. When it first came out of the oven, it almost tasted like regular bread. It was soft on the inside and crusty on the outside. By the second day you could tell that it was made from rice flour, but it was still soft and good, especially with jelly. By day three it was still nice enough to enjoy as a sandwich. This is going to be the bread recipe that we make several times a week. It is wonderful. This review is based on the oven baked loaf. We are going to try the bread machine loaf this evening.

Note: The recipe you will find in the book lists both dairy and egg ingredients. We used DariFree powder (a potato based product) and Ener-G Egg Replacer instead. The recipe calls for 2 eggs and 2 egg whites. You must use 1 1/2 tsp of Ener-G Egg Replacer per egg with 2 tbs. of water. The box states that if a recipe calls for egg yolks you should stir in 1 1/2 tsp and 1 tbs. of water for each egg. So, I used 2 tbs Egg Replacer and 6 tbs of water to replace the eggs in the recipe. The batter will seem wet, but the bread will be great.

Allergy Recipe - Chocolate Frosting from Lisa A. Lundy author of The Super Allergy Girl Cookbook

Hello,

I just posted about Lisa A. Lundy's Texas Sheet Cake or Brownie Cake recipe that she has posted on her blog. It is not available in her cookbook. Below the cake recipe she has posted a frosting recipe which is great for icing cupcakes as well. I like this version better than the one I have been using, so I am going to make a batch, freeze it and have it ready for cupcakes when the next impromptu party comes up.

Please check out her blog http://http//llundy.wordpress.com/. Currently the Texas Sheet Cake and Chocolate Frosting recipes are on her most recent blog.

Chocolate Frosting
From Lisa A. Lundy, author of The Super Allergy Girl Cookbook

1 stick of acceptable margarine or shortening (DF - Fleischmann's Unsalted Margarine or DFSF - Spectrum Organic Shortening)
4 tbs. cocoa
4-5 tbs. of water or non-dairy milk substitute (Rice Milk)
1 tsp vanilla

Combine all ingredients until smooth and creamy.