Homemade Dairy Free Raspberry Ice-cream

                     

I made some raspberry ice-cream the other day.  Non-dairy since my body won't do dairy products. Here  is the recipe...

1 cup of soy, almond, or cashew milk.  (I used soy because I think it is creamier and I prefer the taste.  It is best to use regular instead of light versions to get a creamier result. )
3/4 cup sugar
pinch of salt
2 cups  soy creamer (You could use almond or whatever but soy is what I can find in my store)
1 TBSP vanilla extract
1 small package vanilla instant pudding
raspberries (I put some berries through a sieve to remove seeds but you don't have to)

Blend the soy milk, sugar and salt until the sugar is dissolved. Add the creamer, vanilla and pudding. 

I chose to mix the seedless berry paste in at the beginning but didn't add the whole berries until the end of the freezing. I didn't measure. I just dumped until it looked good. You could experiment with just whole berries or all seedless berry paste. Probably follow the directions for your ice-cream maker for adding things. 

Refrigerate covered  for 1 -2 hours or overnight.  Then freeze following your ice-cream maker directions.  Mine takes about 15 minutes and then I added the whole berries for another 5 minutes or so.  


I have also made ice-cream with just soy or almond milk (no creamer) but it is more like ice-milk than ice-cream.  Basically the more fat you add to it, the creamier the texture.  Also the pudding helps to thicken it and make it creamier.  

I've made different flavors by changing the pudding flavor and have even used chocolate almond milk instead of regular. At Christmas time I added crushed candy cane and that was delicious and one of my favorite experiments. 

This recipe comes out of my ice-cream maker very soft so if you want it more firm transfer it to Tupperware and put it in a freezer for a couple hours.  You might need to let it sit out a little before serving it. 


Enjoy! 

copy cat Great Harvest Honey Whole Wheat Bread

 Dairy-free cream of potato soup and whole wheat bread

Here is the recipe for the copy cat Great Harvest Honey Whole Wheat Bread:

Combine: 

1 1/2 TBSP instant yeast

2 C warm water

1/3 C honey

Let stand until frothy and bubbly

Add:

1 1/2 C flour

1 1/2 tsp salt

1/8-1/2 C add in's (seeds, nuts or whatever) Optional

Add additional flour 1/2 C at a time until dough is soft and a little sticky. 3- 5 1/2 cups total. Knead 4 minutes on low. Let rise until double. Shape loaf, place in greased bread pan. Let rise again.  Back at 350 for 30-35 minutes.  

Notes: Obviously for whole wheat bread you want to use whole wheat flour but we decided we liked it better when I accidentally used white flour for the first 1 1/2 cups.  

Also with my oven, if I used a large loaf pan and baked it for 35 minutes it was still doughy in the center so it worked better for me to make one big loaf and a couple small loaves from it. That might differ with a different oven, or different size loaf pans, etc.... You might have to play with it a little to see what works best for you.   

Enjoy!

Easy Lemon Cookies

Okay, I guess I'm on a lemon recipe roll.  I was looking for a simple dessert to serve our dinner guests tonight and found this recipe on line that I thought I'd try out.  I won't rave about them quite as much as the Lemon Blueberry Muffin recipe because it is still tops in my taste buds but it made a good cookie and it was super simple with only 5 ingredients.  (Do you count a cake mix as only one ingredient cuz really it has more than one.  But since it is only one thing to open and pour in, I'm counting it as one.)  

Easy Lemon Cookies
from Allrecipes.com

Ingredients

• 1 (18.25 ounce) package lemon cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 teaspoon lemon extract
• 1/3 cup confectioners' sugar for decoration

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy. 
4.  
5. Okay for some reason every time I try to move to another paragraph I just keep getting numbers for additional steps in the baking instructions.  Whatever...
7. Mine took the whole 9 minutes to bake which surprised me since I usually have to take things out of my oven just a little early.  They came out looking exactly like the picture but then flattened as they cooled.  I don't know if they were supposed to do that or not but they did.  They were tasty and lemony though and my guests seemed to like them.  My husband wanted to keep eating the dough without baking them because it was yummy.  So I think it is a keeper recipe. 
8. 
   
9. And if you don't happen to have lemon extract on hand, the site it came from had substitutions people used in their comments.  Some people suggested refrigerating the dough which might be helpful but doesn't make the recipe quite as quick as the original.  I might try that next time but I didn't really have trouble with the dough this time. I just used a scoop to make the balls to roll in the sugar.