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Lactose and Tolerant Cookies?

My friend is lactose and tolerant and I want to make cookies (cake, brownies, anything really) that she can eat...Do you know of any recipes?


Banana Muffins
Ingredients:
1 stick of unsalted margarine
1 cup granulated sugar
2 large eggs
2 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup soy milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 400 degrees. Grease 12 standard size muffin pan cups (use Fleichman's unsalted margarine) or use paper liners.
Beat together margarine and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.
Mix together flour, salt, baking powder, and baking soda.
Alternately stir flour mixture and milk into egg mixture until dry ingredients are just moistened.
Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15 to 18 minutes. Transfer muffin pan cups to a wire rack to cool slightly. Turn out onto rack. Serve warm.

Baking Tips
When adding liquid to flour mixture, stir only until dry ingredients are moistened.
If you do not have sufficient batter to fill every muffin cup, fill empty cups halfway with water so pan doesn't warp.
Pumpkin Bread
Ingredients:
1-2/3 cup flour
1-1/2 cup sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 cup soft shortening
1 cup pumpkin
1/3 cup water
2 eggs

Directions:
Sift dry ingredients.
Stir in remaining ingredients.
Line loaf pans with wax paper.
Bake at 350 degrees for 50-60 minutes.
Makes 2 loaves.

Instant Breakfast Ice Cream
Ingredients:
1 package of vanilla Carnation Instant breakfast (any flavor will work, but the vanilla instant breakfasts taste a lot like ice cream anyway.)
Lactose-free Milk

Directions:
Mix the instant breakfast and milk like you would normally, then put the instant breakfast into a container and stick it into the freezer for awhile.
When mixture is frozen, remove from the freezer. You may need to thaw it in the microwave a little bit, then put it in a blender to get the "slushy" consistency.

Lactose-Free Sugar Cookies
Light and sweet, these easy rollout sugar cookies will please any guest and make a great hostess gift for holiday parties. These are soft, crisp, and won't break in the mail.

Ingredients:
1-1/2 cups powdered sugar
1 cup Fleischmann's Unsalted (Lactose-Free) Margarine
1 teaspoon vanilla
1/2 teaspoon almond extract
1 large egg
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar

Directions:
Mix powdered sugar, margarine, vanilla, almond extract, and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate 4 hours.
Heat oven to 375 degrees. Grease cookie sheet lightly with lactose-free vegetable oil spray.
Roll dough about 1/4 inch thick and cut into shapes with cookie cutters. Sprinkle with granulated sugar and place on cookie sheet. Refrigeraate cookies on sheet for a few minutes before baking.
Bake 7-8 minutes or until edges are golden. Remove from cookie sheet to cool.
You can also sprinkle these cookies with colored sugar or decorations before baking.
After baking and cooling the cookies, you can frost them. Follow the frosting recipe below for a sweet, yummy lactose-free glaze. If you plan on frosting the cookies, do not sprinkle them with granulated sugar before baking.

Lactose-Free Powdered Sugar Glaze
1-1/2 cups powdered sugar
3/4 teaspoon vanilla
2 to 3 tablespoons Rice Dream rice beverage

Mix all ingredients to a smooth or drizzle-able consistency. Add extra Rice Dream as needed. Drizzle or spread over completely cooled cookies.
Total: 5 dozen, 2 inch cookies


Crazy Cake
Ingredients:
3 cups flour
2 cups sugar
2 tablespoons cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil
1 teaspoon vanilla
2 tablespoons vinegar
2 cups cold water

Directions:
Preheat oven to 375 degrees.
Place flour, sugar, cocoa powder, baking soda and salt in a 13x9x2-inch pan and stir with until well mixed. Make three holes in the dry mixture and place the oil in one hole, the vanilla and vinegar in the second hole and the water in the third hole. Stir it all up together with a whisk.
Bake for 40 minutes, or until the center springs back when you touch it lightly with your finger. Cool on a wire rack. Frost with favorite icing, if desired.


Hope you like one of these! I'm lactose intolerant to!


Lactose Intolerant Almond Pound Cake


1 cup margarine
1/2 cup shortening
3 cups sugar, divided
5 eggs
2 tsp. almond extract
1 tsp vanilla extract
1 tsp salt
1 tsp baking powder
3 cups flour, divided
3/4 cup liquid non-dairy
creamer
1/4 cup water


Preheat oven to 325 degrees. Grease and flour a Bundt or tube pan. Cream together margarine and shortening. Add 1/4 cup of the sugar and stir; add one egg and stir again. Repeat this process until all the remaining sugar and eggs are stirred into the creamed mixture. Mix in extracts, salt and baking powder; add 3/4 cup of the flour. Continue to mix adding creamer and water alternately with remaining flour. Pour into prepared pan and bake for one hour at 325 degrees. Reduce heat to 300 degrees and bake for 15 - 20 more minutes. Cool completely. Invert onto serving plate.


Lactose Intolerant Almond Pound Cake
Lactose Intolerant Cheese and Macaroni
Lactose Intolerant Cheesecake
Lactose Intolerant Cinnamon Rolls
Lactose Intolerant Coconut Sorbet
Lactose Intolerant French Toast
Lactose Intolerant Lemon Meringue Pie
Lactose Intolerant Peanut Butter Cookies


For all intensive purposes, lactose and tolerant recipes are not that hard to find :)

Wonderful Vegan Brownies Recipe #244245
I made these recently. They are wonderful. You may substitute water for the soy milk if desired.
by KITTENCAL
16 servings
40 min 10 min prep
2 cups all-purpose flour
2 cups white sugar
3/4 cup sifted unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup soy milk
1 cup vegetable oil
1 tablespoon vanilla
1 cup chopped walnuts

Set oven to 350 degrees.
Grease a 13x9-inch baking pan.
In a bowl combine flour, sugar, sifted cocoa powder, baking powder, salt and cinnamon.
In a small bowl combine soy milk with oil and vanilla; pour into the flour mixture and mix until well blended.
Stir in nuts.
Transfer to the prepared baking dish.
Bake for 25-30 minutes or until the top is no longer shiny (for a more solid brownie bake longer).
Let cool about 20 minutes or more before slicing.


I think you mean "lactose intolerant'. Anything that does not contain milk or cheese should be fine.


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