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.