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Baking for an Allergic Child

deejeh's picture

Help!  I'm visiting friends this weekend and would like to take them something home-baked - cookies or squares or perhaps a cake.  One of the kids in the house is allergic to eggs, peanuts, nuts and chocolate.  While I can come up with lots of stuff that doesn't include nuts and chocolate, I'm stumped when it comes to eggless goodies.  Other than marshmallows, I'm coming up completely empty.  Ideas, please?


deej

Meryl's picture

(post #63403, reply #1 of 22)

Hi deej, that's a tough one. Some ideas: Use a graham cracker crust as a base for various desserts, such as an eggless fruit "mousse," ie, whipped cream with (or without) white chocolate, plus strawberries or raspberries crushed/mashed and added. (Can also use gelatin as a stabilizer if necessary).


I have a couple of recipes you might like - the first is a Strawberry Cream Pie. (can also use raspberries). The filling is delicious, (cream cheese, strawberries, whipped cream, etc.), although a little "loose," so I was thinking some melted white chocolate added to it would give it more stabilization. You can also double it and make it as a cake in a springform pan. Another good one is Lemon Lovely, with lemon juice, evaporated milk, gelatin as stabilizer. Both have graham cracker crusts. I also have a recipe for an eggless key lime pie, but I've never tried it. Another idea; you can do an ice cream pie/cake, but it may be a little cold over there for that right now! Nevertheless, you can use an eggless "ice cream," such as tofutti or rice dream, plus a graham cracker crust or another type of cookie that doesn't contain eggs.


Another idea would be to use a recipe that contains eggs and substitute some type of egg replacement. (have never used it, so I don't know what type of results you'd have).  Also, a no-bake cheesecake  would work.


Let me know if you want the recipes for the two I mentioned above.



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

deejeh's picture

(post #63403, reply #2 of 22)

Great ideas, Meryl - you really are the go-to gal for baking questions/advice!


I'd love the 2 recipes you mention - either of them would be perfect.  I like the idea of stabilizing the strawberry pie with melted white chocolate.  Once I've seen the recipe, I think I'll be back asking you for some more detail on how that might be done.


And yes, it's waaay too cold here for ice cream desserts - minus 19°C with a healthy windchill factor making it even colder... :(


deej

Meryl's picture

(post #63403, reply #8 of 22)


Here you go. I've made the Strawberry Cream Pie as is in a 9 inch pie plate, plus I've doubled the filling, using a 9 inch springform pan - it seems to hold up better that way for some reason, ie, doesn't really need additional stabilizer, such as white chocolate, etc. If you want it thicker, you can probably add some melted white chocolate to the strawberry/cream cheese mixture, then fold in the whipped cream, but I haven't tried that yet. I've also done this with frozen raspberries, thawed and drained. It's delicious.


I haven't made the Lemon Lovely in quite awhile, but it's also really good and very refreshing.  


Strawberry Cream Pie


8 oz. pkg. cream cheese; softened


1/4 cup sugar


1/2 teaspoon vanilla


dash nutmeg


1 cup (+ additional for garnish) strawberries; sliced


1 cup heavy whipping cream


1/4 cup sifted powdered sugar


9-inch graham cracker crust


Combine cream cheese, sugar, vanilla and nutmeg until well blended. Mash 1 cup strawberry slices, (I strain them after mashing), then stir into cream cheese mixture. Whip cream with powdered sugar until stiff peaks form; fold into cream cheese mixture; spoon into crust. Chill several hours or overnight.


Before serving, garnish with sliced strawberries in an overlapping circle on pie.


Optional: Serve with whipped cream and a mint leaf on the side.


Source: Marilyn


LEMON LOVELY


Note: This recipe was too tart for me, so I reduced the amount of lemon, which I noted below. If you're into heavy-duty mouth puckering tartness, then follow the original (at your own risk. LOL)!


"Sharp and light, it resembles a weightless cheesecake and is a delicious way to end a meal."


Ingredients:


12 graham crackers, crushed to crumbs OR 1 cup graham cracker crumbs


6 tb Butter, melted


1/4 c Superfine sugar


1/2 ts Cinnamon


2 tb Water


3 1/2 ts Gelatin


1 c Lemon juice -*Note: This is very tart, so I use 2/3 cup, around 4 1/2 lemons


Grated rind of 1 lemon (I omit this, because recipe is very tart)


1 can evaporated milk (14 1/2 oz)


1/2 c Superfine sugar


Combine crumbs, butter, 1/4 c sugar, and cinnamon. Press two-thirds of the mixture into the base of a 1 1/2 quart dish, approximately 8x9 " ( I use an 8x8), and chill while preparing filling.


Sprinkle gelatin over water and let soak for a few minutes. In a saucepan heat the lemon juice (with the rind) to a simmer, then pour over gelatin; stir continuously so the gelatin is thoroughly mixed in. Refrigerate for about 1 hour or until mixture begins to thicken.


Turn the evaporated milk into a bowl and beat it until it is light and fluffy. Beat in the 1/2 cup sugar and lemon mixture and pour evenly over crumb crust. Let chill for a few hours or overnight. Sprinkle the remaining crumb crust mixture evenly over the top and serve.


Serves 6 to 8



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Meryl's picture

(post #63403, reply #9 of 22)

deej, after rereading my post, I think my choice of words was incorrect. The white chocolate won't really "stabilize" the whipped cream/strawberry mixture, but will thicken it. For stabilization, you'd need gelatine. However, it's really not necessary to use a stabilizer, especially if you double the filling.


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 1/20/2005 8:09 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

deejeh's picture

(post #63403, reply #11 of 22)

I think I'll go ahead and double the recipe, using raspberries instead of strawberries, and passing on the white chocolate.  (I read his list of allergies again, and it includes chocolate.  I don't know if that means white chocolate as well, but better safe than sorry.)


I'm going to do a batch of CM's brown butter sandies as well - they sound so good.   


Thanks again for your suggestions and the recipes - the lemon one sounds lovely for summer.


deej

Meryl's picture

(post #63403, reply #13 of 22)

Deej, for some reason I thought people who had chocolate allergies could eat white chocolate, since it doesn't contain chocolate liquor. BUT it does contain cocoa butter, so I agree - you should omit it just in case. Good choice going with the raspberries - I like them even better than the strawberries in this dessert. (You probably know this, but just in case -make sure you thaw and drain, then mash the raspberries). Let me know how it turns out!


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 1/21/2005 12:38 am ET by Meryl


Edited 1/21/2005 12:42 am ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

deejeh's picture

(post #63403, reply #15 of 22)

For sure I'll report back.  Thanks again. :))


deej

deejeh's picture

(post #63403, reply #21 of 22)

Reporting in on the strawberry pie and CM's brown butter sandies:


Made the pie with raspberries; doubled the recipe; used shortbread crumbs for the crust.  It looked gorgeous.  CM's cookies - easy to make, also looked very pretty.


The the heavens opened, and we got the same snow that everyone else did on Saturday.  Our visiting plans were cancelled, and we ended up in an impromptu card game at the neighbours.  I trotted out the sweets, and from the response, nobody there missed the presence of nuts, eggs or chocolate.  The pie and the cookies got great reviews, and not a crumb of either was left by the end of the evening.


Thanks to all for recipes and advice,


deej

Meryl's picture

(post #63403, reply #22 of 22)

That's great deej - glad to hear it! Will have to try the pie some time with shortbread crumbs - sounds like a good change from the graham crackers.


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

DeannaS's picture

(post #63403, reply #3 of 22)

There's some options here - some of the depression cakes don't use any of those ingredients:
http://cake.allrecipes.com/directory/2462.asp

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

butterscotch's picture

(post #63403, reply #4 of 22)

Try "apple betty squares" on the Epicurious web site. These are apple slices baked on a shortbread style crust. No chocolate, nuts, peanuts, or eggs (I think)--I'm speaking from memory. If the crust calls for eggs, you could sub one that's just butter, flour, and sugar. My daughter and her friends (14-year-olds) love these and devour them by the panful.

madnoodle's picture

(post #63403, reply #5 of 22)

Tisn't exactly the season, but someone posted a gingerbread cookie recipe before Christmas that is eggless and delish.

Saskatchewan:  hard to spell; easy to draw.

What if there were no hypothetical questions?

 

CookiM0nster's picture

(post #63403, reply #6 of 22)

There are cookies out there that don't require eggs. They produce cookies with a tender, sandy texture. I've got one for browned butter sand cookies that would work. I think I may have posted it before. I'll go do a search. Be right back...

...OK, here it is. The original calls for pecan halves pressed on the top of each cookie, but I've made them without as well. To gussy them up a bit you could try turning them into thumbprints and spooning a bit of jam in the middle. I haven't done that myself, but am pretty sure it would work just fine with these cookies.

Sand Cookies

1 cup unsalted butter
2/3 cups granulated sugar
2 cups flour mixed with 2 t. baking powder
2 t. vanilla

Brown butter over medium-high heat until it turns golden brown. Remove from heat, pour into a glass measuring cup and let stand 5 minutes to give the browned solids time to settle.

Carefully pour the clear part only into a large mixing bowl. Discard solids and chill the bowl until the butter is firm.

Add sugar and vanilla and beat until fluffy.

Gradually stir in four mixture until well blended.

Divide dough into 4ths and shape each quarter into a 12 inch long roll. Cut each roll into 12, 1-inch pieces and roll each piece into a ball.

Place balls 1 inch apart on a greased cookie sheet and flatten slightly.

Bake at 300 for 20 minutes or until cookies are light brown.


Edited 1/20/2005 2:11 pm ET by COOKIM0NSTER

deejeh's picture

(post #63403, reply #7 of 22)

Thanks for your ideas, everyone.  I now have lots of scope.  The child in question will be very happy, I think.  His mom says it's difficult for him to always be a good sport when people bring things over that he can't share.


deej

Shaye's picture

(post #63403, reply #10 of 22)

I'm coming in late in the game, but I have found many many vegan dessert recipes that sub. tofu for eggs. Maybe you could go that route? You'd still have to avoid nuts and chocolate, but you could make other baked goods.

ehBeth's picture

(post #63403, reply #12 of 22)

I'm not deejeh, but I want to thank you for reminding me of my friend's amazing vegan cheesecake made with silken tofu.

I need to get her to hand over the recipe.

If you can't play a sport, be one.
If you can't play a sport, be one.
deejeh's picture

(post #63403, reply #14 of 22)

Thanks for the pointer, Shaye.  I think I must have suffered a mild case of the duhs, cuz I never even thought to look at vegan recipes.


deej

chef_wannabe's picture

(post #63403, reply #16 of 22)

I'm also really allergic to eggs and all peanuts/nuts. (Glad I can eat chocolate, tho!)

You've got some good stuff here, but let me know if you or the mother need some more recipes. I've got a few cookie recipes (I use choc.chips, but you could use raisins instead), muffin recipes, cake recipes, etc, etc.

I hope the child grows out of the allergies. I wasn't so lucky, but it usually happens.

J

Where are we going? And what's with this handbasket??

Where are we going? And what's with this handbasket??

Shaye's picture

(post #63403, reply #18 of 22)

I wonder if he can have carobs? Carb chip cookies might be good if you can't have chocolate at all...maybe.

deejeh's picture

(post #63403, reply #20 of 22)

Thanks.  I think my friend, the child's mom, is pretty used to cooking for him.  I, OTOH, am not, so I'm very grateful for all the hints, tips and recipes that you and others have so generously supplied.


deej

doyenne's picture

(post #63403, reply #17 of 22)

Here's another eggless cooky recipe.


20560.14


 

Where is Monica Lewinski when you need her?

deejeh's picture

(post #63403, reply #19 of 22)

These look delicious - I'll try them soon.


deej