Fourth of July Western Cornbread

This recipe is perfect for your Fourth of July cookout or a summer picnic. It’s free of the top eight allergens and can be fried or baked depending on your preference. If you’re looking for a refreshing dessert to serve, check out our “4 Frozen Recipes for the Fourth of July.”

Western Cornbread

Milk-free, Egg-free, Wheat-free, Peanut-free, Tree nut-free, Soy-free, Fish-free, Shellfish-free (Free of the Top Eight food allergens)

  • 2 cups white cornmeal
  • 1/4 tsp. baking powder
  • 1 1/4 tsp. salt
  • 1 tsp. sugar
  • 1/4 cup water
  • 1 T. vegetable oil
  • 3/4 to 1 1/4 cups boiling water
  • 1/2 teaspoon chili powder
  • 1 cup frozen whole kernel corn, thawed
  • 1/4 cup fresh cilantro, chopped
  • oil

In large bowl, combine cornmeal, baking powder, salt, and sugar. Stir in 1/4 cup water and vegetable oil. Slowly add boiling water. Stir batter until it reaches consistency of grits. Add chili powder, corn, and cilantro. Mix well. In large skillet, pour oil 1/2 inch deep. Heat to medium-high. Scoop 1/4 cup batter and drop into hot oil. Fry in batches, cooking 3 minutes on each side or until golden brown. Drain on paper towels. Serve with margarine if desired.

Note: The amount of boiling water that will be used can vary depending on the type of cornmeal that is used. Coarsely ground or stone-ground cornmeal will require more liquid.

Suggestion: For baked cornbread, pour 1/3 cup vegetable oil into jelly-roll pan, spreading it to the edges. Pour batter into pan. Bake 12 to 15 minutes at 475 degrees. Turn cornbread and bake an additional 5 minutes or until golden brown.

We hope you and your family have a fun and festive holiday weekend!

Allergy-Friendly Father’s Day Barbeque Recipes

Let Dad spend time doing what he does best – man the grill at your Father’s Day barbeque! These food allergy-friendly recipes for steak marinade and potato salad are perfect for dads and guests alike and free of the top eight food allergens.

Milk-free, Egg-free, Wheat-free, Peanut-free, Tree nut-free, Soy-free, Fish-free, Shellfish-free (Free of the Top Eight food allergens)

Steak Marinade

  • 1/3 cup balsamic vinegar (for soy-free), or tamari/wheat-free soy sauce
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 2 T. red wine vinegar
  • 1/2 tsp. black pepper
  • 1/2 tsp. ginger, minced
  • 1 lb. steak (flank steak recommended)

In small bowl, whisk together soy sauce or balsamic vinegar, olive oil, honey, garlic, red wine vinegar, pepper, and ginger. Place steak in glass dish or large plastic bag; pour marinade over steak and cover or seal for several hours or overnight.

Spicy Potato Salad

  • 4 large red potatoes (about 2 lbs.)
  • 1/3 cup oil
  • 1/4 cup vinegar
  • 1 T. sugar
  • 1 tsp. salt
  • 1 (8 3/4-oz.) can whole kernel corn, drained
  • 1 small carrot, shredded
  • 6 green olives, sliced

Cook potatoes in boiling water 20 to 30 minutes or until tender. Drain. Set aside until cool to touch. Cut potatoes into cubes; place in large bowl. Set aside. In small bowl, whisk together oil, vinegar, sugar, and salt; pour over potatoes. Toss gently. Cover and chill 1 hour. Stir in corn, carrots, and olives.

We hope you and your family have a great Father’s Day!

Sugar Cookies for Food Allergy Awareness Week

Food allergy is a serious medical condition—but the ways in which we raise awareness can have a lighter approach! This year, FARE is starting its first #TealTakeover—a coordinated campaign that encourages individuals, organizations, schools, and businesses to paint their community teal, the official food allergy awareness color.

There are lots of ways for you to get involved, including making these allergy-friendly cookies for friends, family or coworkers!

Milk-free, Egg-free, Peanut-free, Tree nut-free

ttcookiesCookies

  • ⅔ cup shortening
  • ¾ cup sugar
  • 1 tsp. vanilla extract
  • 1 ½ T. water, 1 ½ T. oil, 1 tsp. baking
  • powder; combined
  • teal food coloring (optional)
  • 4 tsp. water
  • 2 cups flour, sifted
  • 1 ½ tsp. baking soda
  • ¼ tsp. salt

Preheat oven to 375 degrees. Cream together shortening, sugar and vanilla. Add water, oil and baking powder mixture; beat until light and fluffy. Optional: add food coloring as desired to remaining water. Stir water into shortening mixture. Sift together dry ingredients; blend into creamed mixture. Divide dough in half. Chill 1 hour.

Grease cookie sheets. On lightly floured board, using half of the chilled dough at a time, roll to 1/8-inch thickness. Cut in desired shapes with cookie cutters. Bake for 6 to 8 minutes. Cool slightly; remove from pan and continue cooling on wire racks.

Makes 2 dozen cookies.

Icing

  • 1 cup confectioners sugar
  • 4 tsp. water
  • 1 tsp. clear vanilla extract

Combine sugar and water and stir until smooth and to desired consistency. Add vanilla. Spread over cookies. Allow to harden.
To decorate cookies as pictured, make two batches of icing. Add teal food coloring to one batch (if you don’t have teal food coloring, try combining blue and green until you have the shade of teal you like). Spread cookies with white icing. Snip off the corner of a small plastic bag, then fill with teal icing and pipe the outline of the cookies in teal.

Remember to tag your photos and updates with #TealTakeover – we can’t wait to see how everyone is participating!

Mother’s Day Banana Pancakes with Cinnamon Syrup

iStock_000017963199XSmallThese quick and easy banana pancakes are also free of the top eight allergens! Top with our cinnamon syrup and you’re sure to have a special morning meal on Mother’s Day.

Free of the Top 8 Allergens: Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Tree nut-free, Fish-free, Shellfish-free 

Banana Pancakes

  • 1 1/2 cups oat flour
  • 1 T. sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/4 cups orange juice
  • 1 T. oil
  • 1 tsp. vanilla extract
  • 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder, mixed together
  • 1 1/2 cups banana, chopped

Heat nonstick griddle or skillet over medium heat. In medium bowl, combine all ingredients, except banana. Stir well. Fold in banana. Spoon 1/3 cup batter for each pancake onto griddle or skillet. Cook until top bubbles and edges are browned. Flip and cook until done. Top with Cinnamon Syrup.

Cinnamon Syrup

  • 3/4 cup light corn syrup
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 1 tsp. lemon juice

In small saucepan over low heat, cook corn syrup until thoroughly heated. Add remaining ingredients. Mix well. Pour warm syrup over pancakes or waffles.

Happy Mother’s Day!

Allergy-Friendly Passover and Easter Recipes

For many, Easter and Passover herald the beginning of spring and bring together family for special meals to mark the holidays. Our Passover lasagna is a great way to use up leftover matzo, or as a meal during the week. Blueberry-Peach Upside-Down Cake makes a great addition to Easter brunch. And our spring punch is a refreshing beverage to serve to children and adults alike!

Passover Lasagna
Milk-free, Egg-free, Peanut-free, Soy-free, Tree nut-free

  • 2 T. olive oil
  • 2 large onions, diced
  • 8 cloves garlic, minced
  • 2 lbs. ground turkey
  • 2 (10-oz.) packages frozen spinach, thawed and squeezed dry
  • salt and pepper
  • 1 (26-oz.) jar meatless tomato sauce (homemade or a jar kosher for Passover)
  • 6 to 8 Passover matzo boards

Preheat oven to 350 degrees. In large skillet, heat oil over medium-high heat. Add onions and saute until opaque. Add garlic and turkey; saute until browned. Stir in spinach and salt and pepper to taste. Blend ingredients well and remove from heat.

Pour 1/2 cup tomato sauce into 9×12-inch pan. Moisten 3 to 4 matzo boards under running water. Do not allow them to become soggy. Place each matzo board in baking pan, covering tomato sauce with layer of matzo. Top with half turkey mixture. Pour half of remaining tomato sauce over turkey. Moisten remaining matzo boards and layer over tomato sauce. Follow with remaining turkey mixture and remaining sauce. Bake 30 minutes.

Blueberry-Peach Upside-Down Cake
Milk-free, Egg-free, Peanut-free, Soy-free, Tree nut-free

  • 1 (15-oz.) can sliced peaches
  • 1/4 cup milk-free, soy-free margarine, softened
  • 1/2 cup light brown sugar, firmly packed
  • 1/4 cup blueberries
  • 1/2 cup sugar
  • 1/3 cup shortening
  • 1 packet plain gelatin
  • 2 T. warm water
  • 1 1/4 cup cake flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt

Preheat oven to 350 degrees. Drain peaches, reserving half cup liquid. Set aside. Spread margarine in bottom of 8-inch round cake pan. Sprinkle with brown sugar. Arrange peaches and blueberries on top of brown sugar. Set aside. In large bowl, cream together sugar and shortening. In small cup, dissolve gelatin into warm water. Beat into shortening mixture. Set aside. In medium bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with reserved peach liquid. Mix well. Carefully pour mixture over peaches and blueberries. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate.

Spring Punch
Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Tree nut-free

  • 1 (2-liter) bottle ginger ale, chilled
  • 1 (12-oz.) can frozen pink lemonade concentrate

In large bowl, add ginger ale and pink lemonade concentrate, stirring until combined. Serve immediately. Ice may be added, if desired.

Suggestion: Use lemon-lime soda or carbonated water in place of ginger ale.

Diet Dilemmas – Safe and Nutritious Food Substitutes

By Cassandra Sova, MS, RD, CD, CNSC

Finding safe food substitutes for some food allergens may be a difficult task, and many commonly used substitutes are not nutritionally equivalent to their allergenic counterparts. This article will guide you through food substitutes for some of the most common food allergens, helping you find safe food substitutes that are nutritious and delicious.

When first using food substitutes in cooking or in baking, start by finding recipes that are already allergen-free. Try recipes from the FARE newsletter, allergen-free cookbooks or reputable allergy friendly websites.

Always remember to read labels of all ingredients used in a recipe to make sure it is allergen-free.

Once you become more comfortable cooking allergen-free, you can try adapting your family recipes. To begin easing into the process, try finding recipes that only require one substitution. This will allow you to see how each substitute changes the final product.

Substitutes for Common Allergens:

Milk
There are many milk substitutes available such as soy, rice and almond milk. Always choose “enriched” or “fortified” versions. This indicates that calcium and vitamin D have been added. These milks are not created equal. Soy milk is the most nutritious option as it provides almost as much protein, vitamin D and calcium as regular milk. Rice and almond milk are low in protein and fat, but provide comparable amounts of calcium and vitamin D.

These milk substitutes often work well for cooking and baking. Choose the safe milk substitute with the highest content of protein and fat to help make a finished product that is closer to the original. Avoid using infant formulas for cooking and baking because heating them to high temperature can destroy the nutritional quality and may have a negative effect on flavor. Replace butter with milk-free margarine.

There are several yogurt substitutes that are comparable to the milk-based versions. Read the label to ensure that the yogurt has calcium added. These yogurt substitutes vary in protein content. Soy yogurt provides a good source of protein and overall is most similar to milk-based yogurt.

More cheese substitutes are now available in the marketplace. Be cautious, as they are typically not nutritionally equivalent to milk-based cheeses. For example, most soy cheese is lower in fat than milk-based cheese. Veggie cheeses are usually low in calories, protein, fat and calcium. Although the nutrition is not comparable, the taste and texture help make delicious meals. With both milk-free yogurt and cheese, read the ingredient label very carefully to ensure there is no milk cross-contact.

Wheat
For everyday cooking, create a meal with wheat-free sides and entrées. Try loaded baked potatoes, stir-fry over rice, or quinoa stuffed peppers. There are many wheat-free grains available, such as rice, corn, millet, potato, tapioca and quinoa. Many of these grains are also made into wheat-free flours.

Wheat-free flour blends typically produce a better texture in baked products than replacing wheat with a single grain flour. Wheat-free flour blends are available in your grocery store or health food store, or you may make your own flour mixture using the following recipe:

  • ½ cup millet
  • ¼ cup potato starch
  • ¼ cup oat flour

Many wheat-free recipes rely on refined flours like white rice flour instead of whole grains. These flours are usually less nutritious than regular versions. They may be lower in iron, folic acid, other B vitamins, and fiber. Try using more nutritious flours like brown rice flour, quinoa flour or chick pea flour. Eat more fruits and vegetables for a boost of vitamins and fiber. Take a complete multivitamin/multimineral supplement if you are avoiding wheat to meet all your vitamin and mineral needs.

Eggs
Try a commercial egg replacement, or use one of the following substitutes for one egg for baked goods:

  • 1½ tablespoon water, 1½ tablespoon oil, and 1 teaspoon baking powder
  • 1 teaspoon baking powder, 1 tablespoon water, and 1 tablespoon vinegar
  • 1 teaspoon yeast dissolved in ¼ cup warm water.

Try using tofu to replace the egg in meatloaf. Use soy milk as a binder to help
the crumbs stick to chicken tenders.

Peanuts and Tree Nuts
Mix seeds with raisins or other dried fruits. Add dry cereal or allergen-free chocolate chips to create your own trail mix. You can also use sunflower or soy nut butter as peanut butter substitutes. These products are versatile and great for making allergen free sandwiches or incorporating in all kinds of recipes from snacks to cookies to allergen-free shakes. Check out the manufacturers’ websites for recipes using their products.

Focus on Taste and Nutrition:
When choosing safe food substitutes, focus on both taste and nutrition. Read
the food label to find food products that are nutritionally similar to the foods they
are replacing. It is also important to eat a variety of foods from all food groups. Talk to your doctor or dietitian if an entire food group is eliminated because of your food allergies.

Cassandra Sova, MS, RD, CD, CNSC, is a clinical dietitian specialist in the Allergy and GI Department at Children’s Hospital of Wisconsin.

This article was originally published in the Winter 2014 issue of FARE’s Food Allergy News. Read more of the newsletter here.

Recipes for an Allergy-Friendly Super Bowl Sunday

superbowlblogSuper Bowl Sunday is almost as much a celebration of food as it is football. Try these crowd-pleasing recipes as you watch the Seattle Seahawks take on the Denver Broncos – all are free of the top eight allergens!

No-Fuss Spicy Chickpeas

  • 1 (19-oz. can chickpeas, drained and rinsed)
  • 1 T. olive oil
  • 1 tsp. chili powder
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. dried oregano
  • 1/4 tsp. salt
  • dash of pepper

Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Set aside. In small bowl, combine all ingredients, mixing well to coat peas. Spread peas onto prepared baking sheet. Bake 1 hour 15 minutes, or until peas are golden and crispy.

White Chili

  • 1 T. olive oil
  • 1 cup onion, chopped
  • 2 T. garlic
  • 1 T. ground cumin
  • 1 lb. ground turkey
  • 2/3 cup rice, uncooked
  • 1 (15-oz.) can garbanzo beans, drained and rinsed
  • 6 cups chicken broth*
  • 1 tsp. dried marjoram

In large frying pan over medium-high heat, add olive oil, onion, and garlic and saute for 5 minutes. Stir in cumin. Add turkey and cook until browned. Place turkey mixture into a deep soup pot and stir in remaining ingredients. Bring mixture to a boil at medium-high heat. Reduce heat, cover, and simmer over low heat 30 minutes, stirring occasionally. *Check ingredients of all canned items.

Quarterback Ribs

  • 2 1/2 to 3 lbs. pork spareribs
  • 3/4 cup maple syrup
  • 2 T. tomato paste, 3 T. hot water, 1 T. light brown sugar; mixed together
  • 1 T. apple cider vinegar
  • 1/4 tsp. onion powder
  • 1/2 tsp. salt
  • 1/2 tsp. dry mustard
  • 1/4 tsp. ground black pepper

Lightly grease baking sheet. Set aside. Place spareribs in large pot and cover with water. Bring to a boil over high heat. Reduce heat; simmer 40 minutes. Remove from heat and drain. Preheat oven to 350 degrees. In small bowl, combine remaining ingredients and mix well. Place spareribs on prepared baking sheet. Brush half of sauce on ribs. Bake 40 minutes or until tender, turning every 8 to 10 minutes, basting with remaining sauce.

We hope you have fun cheering on your favorite team!

Allergy-friendly Hot Chocolate and Nutmeg Cut-out Cookie Recipes

Whether you’re making cookies for Santa Claus, or a holiday party, these spiced sugar cookies are sure to please. Pair them with a steaming mug of milk-free hot chocolate and you’re all set for a festive treat that will please kids and adults alike!

Nutmeg Cut Out Cookies

Milk-Free Hot Chocolate

  • 1 T. plus 1 tsp. unsweetened cocoa powder
  • 2 cups vanilla-flavored rice beverage
  • 1 T. plus 1 tsp. molasses (not blackstrap)
  • Dash of salt

Place all ingredients in saucepan, over medium heat. Stir often to be sure cocoa powder dissolves. Serve hot.

Nutmeg Cut-Out cookies

COOKIE:

  • 1 cup milk-free margarine, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 tsp. vanilla extract
  • 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking
  • powder, mixed together
  • 2 3/4 cups flour
  • 1/2 tsp. ground nutmeg
  • dash of salt

FROSTING:

  • 4 T. milk-free margarine, softened
  • 1 1/2 cups plus 1 T. confectioners sugar
  • 2 T. water
  • 1 tsp. vanilla extract

In large mixing bowl, with an electric mixer on medium speed, beat margarine and sugars until creamy. Beat in vanilla extract; and water, oil, and baking powder mixture. Beat in flour, nutmeg, and salt. Knead dough into a ball. Cover and chill overnight. Preheat oven to 350 degrees. Divide dough in quarters. Roll each quarter out, 1/2-inch thick, between 2 pieces of wax paper. Cut out dough with desired cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 11 minutes, or until done. Cool on wire racks. Frost with Cookie Frosting and decorate, if desired.

FROSTING:

In medium bowl, with an electric mixer on medium speed, combine all ingredients until smooth. More water or confectioners sugar may be added, 1 T. at a time, until desired spreading consistency is achieved.

These recipes, along with more than 150 others, are available in our Holiday Cookbook – available for just $12.99 on our online store

Allergy-Friendly Thanksgiving and Hanukkah Recipes

Thanksgiving and Hanukkah are both holidays with long-standing traditions – and this year they fall at the same time on the calendar. Whether your traditions involve turkey, lighting the menorah, or football, it’s a time to celebrate with friends and family. Here are a few recipes for holiday classics to help you maintain long-standing culinary traditions while creating some new allergy-friendly ones! If you’d like to talk more about holiday meal preparation, join our Twitter chat on November 19! More details here.

Thanksgiving Recipes

Leftover Turkey Casserole

  • pastry dough for 9-inch double-crust pie*
  • 1/2 cup milk-free margarine
  • 1/2 cup flour
  • 1 tsp. salt
  • dash of pepper
  • 1/4 cup plus 1/3 cup soymilk, divided
  • 2 cups chicken broth*
  • 3 cups cooked turkey, cubed
  • 3 potatoes, cooked, peeled, and cubed
  • 1 (16-oz.) package frozen mixed vegetables
  • 1/2 tsp. dried thyme

Preheat oven to 375°. Divide the pastry dough in half. Roll out half of the dough on lightly floured surface into 14-inch circle. Gently fit rolled-out dough into 2-qt. deep-dish casserole; set aside. Trim pastry to 1-inch from edge of dish; set 1-inch strip aside. Roll out remaining dough on lightly floured surface into 10-inch circle; set aside.

In medium saucepan, melt margarine. Add flour, salt, and pepper, and stir until combined. Slowly add 1/4 cup soymilk and chicken broth. Cook over medium heat, stirring until thick and smooth. Remove from heat and pour into large bowl. Add 1/3 cup soymilk; mix well. Stir in remaining ingredients. Spoon into pie crust. Cover casserole dish with 10-inch pastry circle and fold 1-inch strip around the top edges of the pastry. Crimp to seal, and cut four slits in top to vent. Brush pastry with water. Bake 60 to 70 minutes, or until golden brown. Let stand 10 minutes before serving.

*Check ingredient labels for any packaged dough.

Sweet Potato Pie

  • 1 (40-oz.) can sweet potatoes, drained
  • 1 tsp. ground cinnamon
  • dash of ground nutmeg
  • 1 cup sugar
  • 2 T. milk-free, soy-free margarine, softened
  • ½ tsp. salt
  • 1 cup apple juice
  • 2 packets unflavored gelatin
  • 4 T. warm water
  • 1 pie crust (wheat-free if needed), unbaked*

Preheat oven to 350 degrees. In large bowl, mash sweet potatoes. Add cinnamon, nutmeg, and sugar. Mix well. Stir in margarine, salt, and apple juice. Set aside. In small bowl, combine gelatin and warm water, stirring until gelatin dissolves. Add to sweet potato mixture. Mix well. Pour into pie crust. Make 1 hour. Allow pie to set overnight before serving.

Note: This recipe was tested using a glass pie dish. Increase the oven temperature by 25 degrees if you use an aluminum pie pan.

*Be sure to check ingredient labels for any packaged products.

Veggie Rice Stuffing

  • 1 ½ cups rice, uncooked
  • ¼ cup bacon drippings
  • 2 ½ cups onion, chopped
  • 1 ½ cups green onion tops, chopped
  • 1 ½ cups celery and leaves, chopped
  • ½ cup red bell pepper, chopped
  • 1 ½ tsp. salt
  • ½ tsp. ground black pepper

Cook rice according to package directions. Set aside. In large skillet over medium-high heat, combine bacon drippings, onion, green onion tops, celery, and bell pepper. Cook until soft, sitting constantly. Stir in salt and pepper. In large bowl, combine rice and vegetable mixture. Toss gently. Serve as is or use as stuffing for poultry.

Hanukkah Recipes

Potato Pancakes

  • 1 cup cooked potatoes, mashed
  • 1 cup cooked potatoes, finely grated
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 2 T. milk-free, soy-free margarine

In large bowl, combine all ingredients except margarine. Set aside. In large skillet, melt margarine over medium heat. Spoon potato mixture into skillet, forming pancakes; cook until golden brown on bottom; flip and continue cooking. Serve plain or with maple syrup.

Fudge Layer Cake

  • 2 cups sugar
  • 1 14/4 cups milk-free, soy-free margarine, softened
  • 4 ½ T. water, 4 ½ T. oil, 3 tsp. baking powder; mixed together
  • 2 tsp. vanilla extract
  • 4 ½ cups flour
  • ½ tsp. salt
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. baking soda
  • ¼ tsp. cinnamon
  • 1 cup unsweetened cocoa powder
  • 1 ½ cups warm, mild coffee

Preheat oven to 350 degrees. Lightly grease and flour two 9-inch cake pans. In large bowl, blend sugar and oil. Add water, oil, and baking powder mixture; and vanilla extract; mix well. Combine remaining ingredients, and stir until well-blended. Batter will be thin. Pour into prepared pans and bake 35 to 40 minutes, until toothpick inserted in center comes out clean. Cool on wire racks. Frost one layer with Fudge Frosting; place second layer on top, and frost as well. Garnish with colored sugar, miniature plastic dreidels, or Hanukkah candles, as desired.

Fudge Frosting

  • 2 T. shortening
  • ¾ cup milk-free, soy-free margarine, softened
  • 1 tsp. vanilla extract
  • ¾ cup unsweetened cocoa powder
  • ½ cup water
  • 3 to 4 cups confectioners sugar

In medium bowl, cream shortening, margarine, and vanilla extract. Add coca powder, water and 1 cup confectioners sugar. Mix well. Continue adding sugar, 1 cup at a time, until mixture reaches desired consistency. Spread evenly over cooled cake.

Happy Thanksgiving and Happy Hanukkah, from our FARE family to yours!

4 Frozen Recipes for the Fourth of July

Fire up the grill, fill up the kiddie pool, and put your apron on, because it’s the Fourth of July! Here are a few frozen treats to keep you cool while you enjoy a barbeque or marvel at a fireworks display – all free of the top eight food allergens!

GranitaPineapple Strawberry Granita

  • 1 cup strawberries, hulled
  • 1 1/2 cups pineapple juice
  • 1/2 cup sugar
  • 1/4 cup water

Purée strawberries in blender or food processor; pour in pineapple juice, blend and set aside. In small saucepan over medium heat, bring sugar and water to a boil, stirring occasionally to dissolve sugar. Remove from heat and let syrup cool, about 20 minutes. Whisk pineapple-strawberry mixture into sugar syrup and pour into to a shallow metal pan. Place pan in freezer, mixing with a fork every 30 minutes until frozen, about 2-3 hours.

Orange Juice Slushie

  • 1 cup rice beverage
  • 1 (6-oz.) can frozen orange juice concentrate
  • 2 tsp. vanilla extract
  • ¾ cup sugar
  • 60 ice cubes, divided

In a blender, combine rice beverage, orange juice, vanilla extract, and sugar. Add 20 ice cubes and blend until ice is well-blended. Add another 20 ice cubes; blend again. Add remaining ice cubes and blend until the mixture is as thick as you want it to be.

Decadent Dark Chocolate Raspberry Sorbet

  • 2 1/4 cups water, divided
  • 1 cup plus 7 T. sugar, divided
  • 3/4 cup plus 6 T. cocoa powder, divided
  • 1/4 tsp. salt
  • 1/4 cup milk-free margarine, melted
  • 1/2 tsp. vanilla extract
  • 1 tsp. raspberry extract

In large saucepan, whisk together 1 1/2 cups water, 1 cup sugar, 3/4 cup cocoa powder, and salt. Bring to a boil, whisking frequently. Let boil, whisking frequently. Let boil, continue to whisk for 45 seconds. Remove from heat and stir in remaining cocoa poweder, sugar, margarine, vanilla and raspberry extracts, and remaining water. Whisk well.

Transfer mixture to a blender, and blend 15 seconds. Chill mixture overnight and then freeze it in an ice cream maker according to the manufacturer’s instructions.

Blueberry Ginger Sorbet

  • 2 cups water
  • ¾ cup sugar
  • ½ tsp. ground or fresh ginger
  • 1 (16-oz.) package frozen unsweetened blueberries

In a small saucepan over high heat, heat water, sugar, and ginger, stirring until sugar dissolves. In blender, add blueberries and water mixture. Blend thoroughly. Pour into freezer-safe container and freeze overnight, or until firm.