Friday, March 27, 2009

Apple Pie

I can't say that I love pie. I love the pie crust with the essence of pie filling on it. Weird, I know. I've been pretty hit or miss with pie crusts. I haven't been able to judge how much water to put in the crust and it either ends up too wet, or so dry that you can't roll it properly. Over time my technique has gotten better, but it's still no where near as good as my dad's!

I started with a recipe called Easy Pie Crust from Crisco's website. It was pretty good, but not as good as the pie crust that is printed on the inside of the Crisco box. I searched their website for that recipe, but I couldn't find it. I use the deep dish variation, since the more crust the better. I had to make this recipe twice, as the first time it was so dry that when I went to roll it it crumbled. So frustrating!

The recipe I used for the pie filling is a five star recipe from All Recipes called Apple Pie by Grandma Ople. I realy like this recipe. You create a caramel that you then pour over the apples before you bake it. It results in a nice, saucy pie. Once the apples release their juices in the over, the caramel thickens up and creates a nice sauce, which is different for an apple pie. The recipe doesn't call for any spices, but I enjoy the flavours of nutmeg and cinnamon in apple pies. The recipe also calls for making a lattice crust and then pouring the mixture over the crust and apples. I am a beginner at pie crusts, so I think a lattice crust is too complicated. Instead I pour the sauce over the apples in a large bowl and then pour the works into the pie crust. I top the pie with the remaining piece of crust and brush the top with the residual sauce from the bowl.

As for dairy substitutions, there weren't very many. The pie crust calls for Crisco, which is dairy free and instead of butter in the caramel base, I used margarine. It was pretty yummy!

Monday, March 23, 2009

Black Magic Cake

I thought my first food post should be about two of my favourite foods- cake and chocolate. In my opinion, cake should only be chocolate flavoured! I decided to try a chocolate cake recipe that I had read about on all recipes. Most of my recipes come from that website. If you can find one with a high star rating and lots of reviews, it's usually a slam dunk.

Black Magic Cake is a rich, moist and chocolately cake that I had been looking for an occasion to try. Since I was having my family over for supper, and they love chocolate cake as much as I do, I decided to give it a go. The recipe had one snag though, it called for buttermilk, something I can't have. To simulate the tartness of buttermilk as well as the thickness, I mixed 1 tablespoon of distilled white vinegar with enough regular soy milk to equal 1 cup. When I added the vinegar, the soy milk looked like it was going to turn chunky. Gross. I thought the recipe was ruined, but as I started to stir the mixture, it thickened up to the consistency of buttermilk! Success! I added it to the mix like the recipe stated and crossed my fingers.

When I took the cakes from the oven they looked like they worked, but taste is everything. I sliced the tops of the cakes once they cooled, to level them off (well really more to try a piece) and it tasted great. I topped the cakes with Chocolate Cookie Buttercream Frosting which is really Hershey chocolate icing. To make the icing dairy free, I used soy milk instead of milk and margarine instead of butter.

The cake ended up being a success! My brother always asks with disgust if my recipes are dairy free (like they are poison or something) but he didn't turn down this cake!

Saturday, March 21, 2009

Welcome to my blog!

Welcome to Deliciously Dairy Free! I am a novice baker/cook who loves to experiment with dairy free cooking. Dairy makes me feel sick, so I've had to adapt the way I cook. I take recipes from cookbooks and online sites and tailor them to meet my needs.

I noticed from looking at dairy free blogs and other dairy free recipes that the ingredients they called for were strange and didn't sound appetizing. I started testing regular recipes using soy or almond milk and margarine instead of their regular dairy counterparts. So far all the recipes have come out great!

From breakfast foods to desserts, I've changed them all. The only thing I haven't attempted is a cream sauce, for which a dairy free substitute will never be found. Some things shouldn't be messed with. I still make dishes with minimal amounts of cheese, which for some reason I can handle, but to each their own. Other than a little bit of parmesan and mozzarella occasionally, I forgo all dairy. It's just better that way!

Most people don't know when they come over for supper that their meals are dairy free! I suppose that's a good thing since most people cringe at the thought of soy milk in their mashed potatoes. Taking the dairy out of recipes means that I won't feel the kinks in my belly afterwards.

Please enjoy the recipes and pictures I post and let me know what you think! Dairy free cooking and baking doesn't mean you have to sacrifice taste or spend lots of money on substitutes.