Decadent Chocolate Cheesecake!

This super simple cheesecake is a crowd pleaser!  (Even our dairy lovers have been fooled!)
We prepare it with caffeine free cocoa powder and non-hydrogenated dairy-free margarine.

Filling:
12 ounces non-dairy cream cheese substitute
4 Tbls. chocolate soy milk
1 cup sugar
1/2 cup unsweetened cocoa powder
3 eggs

Crust:
1 1/2 cups chocolate graham cracker crumbs
6 Tbls. melted margarine


1. Preheat the oven to 350 with a cookie sheet inside.
2. Prepare your crust first, by combining the cracker crumbs and margarine in a bowl.  Press the crumbs into the bottom and sides of a 9-inch pie plate. 
Bake the crust for approximately 8 minutes.
3. Beat the cream cheese and sugar till it's smooth, then blend in the eggs one at a time and finally the cocoa powder and soy milk.  Pour the creamy mixture into the crust and bake on your preheated cookie sheet for 25-30 minutes.  Take it out when the center is set.
4. After it cools you can add some shaved chocolate and dairy-free whipped topping.  It's also great with strawberries or raspberries.   Either way it's very decadent!

Living Dairy-Free

Through the years we have had to adapt our favorite recipes for friends or family members who were sensitive to dairy.  Most recipes have been easy to convert.

Many of our baking recipes use either soy or rice milk.  We also prefer dairy-free non-hydrogenated margarines that are a blend of oils, for baking.  Many times you can get away with using olive oil, just keep in mind the taste factor.

If you are solely avoiding dairy as a health choice, not because of an allergy, give yourself about a month to get past the dairy cravings.  For Lent I decided to replace the dairy in my morning coffee with soy milk.  I went through many mornings thinking that life just wouldn't be the same without my dairy!  But 40 days later I tried going back to milk and I had to dump my cup of coffee.  I'm now a soy convert!

If you're preparing food for someone with an allergy to dairy remember that many "non-dairy" items, such as soy and rice cheeses, still contain casein, a protein derived from cow's milk.  A good rule of thumb is to look for "Vegan" on the label, this means there are no animal products added.

Also, just because it says non-dairy, it doesn't mean it's healthy.  For instance, many non-dairy creamers are full of high-fructose corn syrup, colorings and numerous food additives.
Read the ingredients list carefully, not just the label!

-KLJ

Dad's Chocolate Cake

This is our Dad's favorite chocolate cake. It doesn't take long to mix up, and while baking it fills the house with a wonderful aroma. It's delicious plain or frosted with our So Sweet Icing (D.F.)or Creamy Cooked Icing (W.F.)

You'll Need: 

 

2 1/4 Cups white spelt flour

1 1/4 Cups natural cane sugar 

2/3 Cup caffeine-free cocoa powder

1 1/4 tsp. baking soda

1 tsp. sea salt

1/4 tsp. baking powder

1 1/4 Cups filtered water

1/3 Cup Cold Pressed, Extra Virgin Olive Oil(unsweetened applesauce may be substituted for the oil)  

3 eggs

 

Preheat oven to 350.  Lightly grease and flour a 13 x 9 x 2-inch baking pan or two 9-inch round pans.

 

Combine flour, sugar, cocoa, soda, salt and baking powder.  Add the water, oil and eggs.  Beat with an electric mixer on low speed for 30 seconds, scraping bowl often.  Then beat on high speed for 3 minutes, scraping bowl occasionally.

 

Pour into prepared pans, and bake approximately 45 minutes for rectangular pan OR 30-35 minutes for round pans.  Allow pan to cool on cooling rack for about 30 minutes before slicing.

 

 

Enjoy! 

Creamy Mashed Potatoes (Fat free and Dairy free)

These potatoes are a favorite with my kids!

 
1. Peel and cube 10-12 medium sized potatoes (Russets or Yukon Golds work well for mashing).
2. Place in large pot and cover with filtered water.
3. Bring to a boil and cook for about 10 minutes, until potatoes are tender.



4. Drain and reserve several cups of hot potato water. (The trick to achieving a creamy texture is in the hot liquid)
5. With an electric mixer, whip the potatoes until there are no more lumps.

6. Add sea salt to taste.*  Mix well.

7. Add hot potato water a little at a time, mixing until potatoes are light and fluffy.

 

 

If you like, sprinkle with parsley or dill weed (fresh or dried).

Serve right away and enjoy!

 

Note* For a tasty variation, add ½ tsp. garlic granules when adding the salt.

These go well with our Best Baked Chicken!