My next door neighbor gave me an article from our local paper a few days ago that had an article about peanut allergies and some recipes to make for those who have a peanut allergy. The paper has around a quarter of a million viewers daily. The article was actually on the front page of the "Life" section of the paper.
While there wasn't anything earth-shattering in the content that most of us don't already know, I was thrilled to see that our paper is taking peanut allergy serious enough to run such a big article on it. I can only hope that the parents of some of Tyler's future schoolmates (and current preschoolmates) read the article and have a sense of the gravity of his allergy.
I love to celebrate the small victories that I see when it comes to food allergies and, for our community, this article certainly was one for me.
Since many of you are new to PA or youmight just want some fun recipes to try, here are the ones our paper printed. I didn't try them so if you do, you'll have to let me know what you think.
No Bake Cookies 1 cup sugar
1⁄4 cup cocoa
1⁄4 cup margarine or butter
1⁄4 cup milk or cream
1⁄4 cup chunky sesame seed butter
1 3⁄4 cup oatmeal
Melt together sugar, cocoa, margarine or butter and milk or cream. Bring to a boil and boil for one minute.
Remove from heat and mix in chunky sesame seed butter and oatmeal.
Drop by rounded tablespoons on parchment paper or cookie sheet. Let cool. Store in airtight container once fully cooled.
Makes approximately 2 dozen cookies.
SoyNut Butter Cookies 1⁄2 cup margarine or butter
1⁄2 cup white sugar
1⁄2 cup packed brown sugar
1 large egg
1-11⁄2 cups flour
1 cup SoyNut Butter
1 teaspoon vanilla
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
Cream butter. Add sugars and mix until well blended. Beat in egg. Add soynut butter. Add vanilla, baking soda and salt. Blend in flour (use 11⁄2 cups if nut butter is very oily). Drop by rounded tablespoons on a cookie sheet. Bake at 350 F for 11-15 minutes or until lightly browned around the edges.
Mandarin Orange Cake(This one is free of several allergens, see below for which ones)
1 package (181⁄4 ounces) white, yellow or lemon cake mix
4 large eggs
1 cup canola oil
4 cans (11 ounces) mandarin oranges
12 ounces frozen whipped topping, thawed
1 package (3.4 ounces) instant vanilla or lemon pudding mix
Preheat oven to 350 F. Grease and flour a 13-by-9 baking pan, two 8-inch cake pans or two 9-inch cake pans.
Combine cake mix, eggs, oil and 1 can mandarin oranges with juice and 1 can drained. Beat until smooth and pour into desired baking pan. Bake 35-40 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes. Remove cake from pan(s) and let cool completely on wire rack. In mixing bowl, combine whipped topping, pudding mix and 1 can mandarin oranges with juice and 1 can drained. Beat until smooth. Frost as desired and refrigerate for at least 1 hour.
This recipe for Cherry-Cranberry Pie is courtesy of Food Allergy & Anaphylaxis Network (FAAN). The organization says the filling is milk-free, egg-free, wheat-free, peanut-free, soy-free and nut-free while the crust is milk-free, egg-free, peanut-free and nut-free. If you would like to read the article in my local paper (its more than just recipes), visit
"The Oakland Press."
While there wasn't anything earth-shattering in the content that most of us don't already know, I was thrilled to see that our paper is taking peanut allergy serious enough to run such a big article on it. I can only hope that the parents of some of Tyler's future schoolmates (and current preschoolmates) read the article and have a sense of the gravity of his allergy.
I love to celebrate the small victories that I see when it comes to food allergies and, for our community, this article certainly was one for me.
Since many of you are new to PA or youmight just want some fun recipes to try, here are the ones our paper printed. I didn't try them so if you do, you'll have to let me know what you think.
No Bake Cookies
1 cup sugar
1⁄4 cup cocoa
1⁄4 cup margarine or butter
1⁄4 cup milk or cream
1⁄4 cup chunky sesame seed butter
1 3⁄4 cup oatmeal
Melt together sugar, cocoa, margarine or butter and milk or cream. Bring to a boil and boil for one minute.
Remove from heat and mix in chunky sesame seed butter and oatmeal.
Drop by rounded tablespoons on parchment paper or cookie sheet. Let cool. Store in airtight container once fully cooled.
Makes approximately 2 dozen cookies.
SoyNut Butter Cookies
1⁄2 cup margarine or butter
1⁄2 cup white sugar
1⁄2 cup packed brown sugar
1 large egg
1-11⁄2 cups flour
1 cup SoyNut Butter
1 teaspoon vanilla
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
Cream butter. Add sugars and mix until well blended. Beat in egg. Add soynut butter. Add vanilla, baking soda and salt. Blend in flour (use 11⁄2 cups if nut butter is very oily). Drop by rounded tablespoons on a cookie sheet. Bake at 350 F for 11-15 minutes or until lightly browned around the edges.
Mandarin Orange Cake
(This one is free of several allergens, see below for which ones)
1 package (181⁄4 ounces) white, yellow or lemon cake mix
4 large eggs
1 cup canola oil
4 cans (11 ounces) mandarin oranges
12 ounces frozen whipped topping, thawed
1 package (3.4 ounces) instant vanilla or lemon pudding mix
Preheat oven to 350 F. Grease and flour a 13-by-9 baking pan, two 8-inch cake pans or two 9-inch cake pans.
Combine cake mix, eggs, oil and 1 can mandarin oranges with juice and 1 can drained. Beat until smooth and pour into desired baking pan. Bake 35-40 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes. Remove cake from pan(s) and let cool completely on wire rack. In mixing bowl, combine whipped topping, pudding mix and 1 can mandarin oranges with juice and 1 can drained. Beat until smooth. Frost as desired and refrigerate for at least 1 hour.
This recipe for Cherry-Cranberry Pie is courtesy of Food Allergy & Anaphylaxis Network (FAAN). The organization says the filling is milk-free, egg-free, wheat-free, peanut-free, soy-free and nut-free while the crust is milk-free, egg-free, peanut-free and nut-free.
If you would like to read the article in my local paper (its more than just recipes), visit "The Oakland Press."