Alpha Gal Allergy Recipes

Home Made Dairy Free Peanut Butter Cups!!!

.1 cup cocoa chocolate chips
.1 tablespoon shortening
.1/4 cup soy butter
.1/4 cup creamy peanut butter
.1/2 cup powdered sugar
.1/3 cup graham cracker crumbs

1.Melt cocoa chocolate chips and shortening in the microwave, stopping and stirring at 30 second intervals till melted and smooth. Set aside.
2.Place 15 small liners into a mini-muffin tin. With a small silicone brush, coat the inside of each cup with about 1 teaspoon of the melted chocolate. The coating should be about 1/8 inch thick and almost up to the top of the cup, but not over the top. Refrigerate when coating is complete.
3.Gently melt the butter and peanut butter together in the microwave, stirring at 30 second intervals till butter is melted.
4.Add powdered sugar and graham cracker crumbs.
5.Press about a teaspoon of the filling into the chocolate lined cups.
6.Spoon about a 1/2 teaspoon of the chocolate (you may need to reheat chocolate slightly if it has cooled) over peanut butter to cover.
7.Chill till firm, at least 2 hours. I sped this up by chilling in the freezer. You can also add a chocolate drizzle if desired as I did. Peel paper liners off to serve. Store in refrigerator.




Mom’s Zucchini Bread
recipe image
Rated: rating
Submitted By: v monte
Photo By: liz_hughes78
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 40 Minutes
Servings: 24
“A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves.”
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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