If you have received this email in error, or are no longer interested in receiving them, please click here and you will be removed from the list.

Welcome to the latest edition of our Miss Roben's, Your Allergy Grocer newsletter. This quarterly newsletter will offer a variety of menu ideas, tips, recipes, & management strategies for individuals on restricted diets.

As always, we are available to assist you with any questions that you encounter, either by email at bakingsupport@allergygrocer.com, phone 1-800- 891- 0083 or via our new Live Support feature located on the web. Our technical support person's, Diane & Jay, are well versed in many of the special diets our clients are following including those with Celiac disease ; food allergies & other food intolerances ; those on the Feingold Diet, GFCF Diet, diets for Candida, Colitis, Crohns, IRB, Specific Carbohydrate Diet & more. We will spend whatever time it takes by phone or email to help you and hopefully ease the dietary transition(s).

If you would like to share your thoughts on this newsletter or offer suggestions for topics that you would like to see covered in upcoming editions, email us at BakingSupport@AllergyGrocer.com .

Have a safe holiday!

Miss Roben's

Source: Diane Hartman, The Food Allergy Kitchen

Supplies Needed:
1 package Vegan Sweet or or equivalent
Or, use marshmallow cream and confectioner's sugar to form a stiff but workable marshmallow dough
Confectioner's sugar, for dusting
parchment paper
heavy zippered sandwich style bag, icing decorating bag or decorating gun or cookie cutters
colored sugar for coating - India naturally colored sanding sugars can be ground into a finer sugar and blended with a small amount of regular granulated sugar for a more sparkly appearance.
Slightly warm marshmallows but do not melt. Transfer softened marsmallows into zippered bag & pipe desired shapes (i.e. chicks or bunnies) onto parchment paper. Immediately dust marshmallows generously with fine ground colored sugar. Chill until firm. Apply decorator icing or other allergen free candies to the marshmallow creation to create facial features or other embellishments. Place in airtight container.

Cookie Cutter Method:

Evenly arrange 1 package of Vegan Sweets marshmallows or equivalent in a well greased and confectioner sugar dusted small pan(a bread pan or 4 x 4 inch cake pan works well). Transfer into 200 degree F. preheated oven. Allow the marshmallow to soften, do not melt, and then use a confectioner's sugar dusted spatula to spread the mixture into an even sheet. Chill for 1 hour. Dust lightly with confectioner's sugar. Cut into desired shapes using sugar dusted cookie cutters. Embellish as above and store in airtight container.

Now Available All Natural Liquid Food Colorings in Bubble Gum Pink, Grass Green, & Mustard Yellow. Coming soon we will have many more colors!

Note: To enhance the pink color to a deep strawberry pink/red in frostings and such just add a few drops of lemon or pineapple juice to the color . A deep orange hue can be made by combining yellow and pink frostings together and add in a few drops of lemon or pineapple juice to make a deep orange hue.

Also available, Colorful sanding sugars & liquid food colorings pastes, derived from natural sources are also available for creating colorful spring confections.

Frosting Coloring Tips Source: Diane Hartman, Jay Berger, Various Internet Groups

Note: Color outcomes are based on dyeing white foods; final colors will vary (based on original food product color & amount of coloring agent used (e.g. yellow cake + pomegranate juice will turn more orange than red). Some colors (or amounts) may affect final flavor. Puree & drain fruits of seeds before use & account for added liquid in the recipe. For richer colors, use thawed (frozen) or concentrated juices of fruits & veggies. Or avoid coloring completely & use plain white icing & colorful, plastic toys for decoration.

Blue: blueberries
Blue-Purple: blueberries, purple grape juice, blackberries, & blackberry juice.
Brick red-orange: paprika
Green: pureed, cooked spinach (thawed frozen spinach works great)
Lavender: grape juice. For darker lavender use 4 cups frozen or fresh blueberries
Pink: cranberry juice, raspberries, red currants, strawberries
Red: pomegranate juice, or dried, powdered, boiled, unsalted red beets (ground in the blender or food processor-won't effect flavor).
Rich brown: instant coffee granules
Yellow, gold, & orange: small amount of turmeric powder, yellow mustard powder, curry powder, annatto powder, & carrot juice (final color depends on amount used).


Decorating Tip: Sprinkle shredded coconut over frosting before it hardens to create a realistic looking Santa's beard, lamb or other animal fur, etc.

Easter Egg Coloring Ideas
Source: Diane Hartman

If you are using the dyes to make colored icing or dry items like, play dough, omit the vinegar.

Dried powdered spinach will make a yellowish green. Add 1 teaspoon vinegar to 2 tablespoons powdered spinach and 1 cup boiling water
Dried dark red beets will make a red or pink shade (depending on how much you use.) You can use them in the wet form, if you smash them, and strain the juice thru cheese cloth. You can also use dried red beets to make a great pink or red icing(perfect for valentines day) it does not effect the flavor. Strawberry juice or jam also work well for a flavored red or pink icing.
Red onion skins use very little water, boil and then strain thru cheese cloth
Yellow- turmeric(for Easter eggs 1 1/2 teaspoons turmeric + 2/3 cup boiling water and 1/2 teaspoon vinegar
Brown dyes- 1 tablespoon instant coffee(or loose tea) 2/3 cup boiling water 3/4 teaspoon vinegar tea and coffee produce different shades of brown, so you might to experiment with this one. For an even different color(darker) brown use, but use cocoa powder instead of coffee
red cabbage juice makes a bluish color
Blackberry juice- reddish blue dye
Blueberry juice- bluish grey dye
Violet dyes: 1/2 cup violet blossoms(can be found in the spring) 1 cup boiling water Allow to stand for three hours, and then strain thru cheese cloth. This will make a purple-blue dye
Lavender- add 1/8 cup lemon juice, it will cause some type of chemical reaction and make lavender color
Green: Add 1/4 teaspoon baking soda and the dye will turn green, and if you allow it to stand for several hours to overnight, it will turn a dark yellow or orange

"May not be suitably Kosher for Passover depending on your individual religious preferences."

1/2 cup potato starch
1/4 cup rice flour
1/4 cup almond meal
pinch salt
2 Tbsp olive oil
3 Tbsp + 1 tsp water
In a medium bowl, combine ingredients and blend until texture resembles playdough - if too dry add small amount of extra water. Knead into ball and divide into 4 pieces. Take 1 piece and roll between 2 sheets of parchment paper - roll as thinly as possible - be patient - dough will tear easily. Prick dough all over with fork. Score with knife if you want to break into squares after baking. Bake at 400 degrees for 10-13 minutes, or until lightly browned. Makes about 4 8-inch round matzot. Note: Grind up after baking to make "matzo meal"

2 Tbsp margarine
3 cups mini marshmallows or large marshmallows cut into small pieces
4 cups Malt-O-Meal Fruity Dino Bites or other gluten free cereal
unsulfured coconut flakes
jelly beans

1. Microwave margarine in large microwaveable bowl on high for 30 seconds until melted.
2. Add marshmallows; toss to coat.
3. Microwave 1 & 1/2 minutes, stirring halfway through.
4. Add cereal; toss to coat well.
5. Press firmly into lightly greased cupcake pans to form 12 nests; cool.
6. Fill with coconut and candies.
Makes 12.

May tint coconut with green food coloring if desired.

Source: Diane Hartman, The Food Allergy Kitchen

3 1/3 cups sugar
1 cup hot water
1 - 10 ounce container marshmallow creme (i.e. Suzanne's Ricemellow Cream), Clown-Glysin brand or use homemade marshmallow creme
1/2 cup Spectrum palm shortening
1/4 cup confectioner's sugar
Dipping chocolate, coconut, candied fruit, etc, as desired

One High Quality Candy Thermometer Required for candy making success

In a medium saucepan, combine sugar & hot water, stirring frequently bring to boil over medium high heat. Remove spoon, attach a candy thermometer to the pan, DO NOT STIR- this will cause the mixture to turn grainy. Allow mixture to reach a temperature of 265 degrees F, remove from heat. In a large mixing bowl, beat marshmallow creme, confectioner's sugar & shortening, until fluffy. Combine boiled sugar mixture with creamed ingredients, after the mixture cools for about 4 to minutes. Do not allow it too cool very long or it will set up. Add up to 1 cup of candied fruit or coconut, if desired, beat vigorously until fluffy with stand mixer, using flat beater attachment. Oil and dust confectioner's sugar onto surface of egg or other metal molds. Or, if you do not have metal molds, use heatproof gloves and form shapes by hand. Allow to cool.

Note: If using Wilton egg form, this recipe makes 8 full sized eggs. To form a round egg, place dipped halves on top of one another. Allow to dry and seams with decorative frosting. Wrap Easter eggs in plastic wrap and store in airtight refrigerator container for 1 - 2 months.

Chocolate Coating

Ingredients:
2 cups chocolate chips (or, white chocolate, if desired) 2 tsp Spectrum palm shortening

In a small double boiler, melt 2 cups chocolate chips & 2 tsp Spectrum palm shortening. Melt over low-medium heat, stirring frequently. Carefully dip formed candy mixture into chocolate and dredge until coated. Roll in a mixture of finely grated coconut, sprinkles or other desired coating. Transfer to waxed paper or silpat, chill to harden.

*Note- Humidity & weather have a great impact on candy making. For additional tips, see Candy Making Tips.

Source: Diane Hartman, The Food Allergy Kitchen Cookbook

1 cup cold water
3 envelopes unflavored gelatin or equivalent in Agar
2 cups sugar
3 /4 cup maple syrup
1 1 /2 teaspoons vanilla
corn free confections sugar to form into dough

In a large mixing bowl, combine 1/2 cup cold water and gelatin. Allow to stand. In a medium saucepan with candy thermometer attached, combine sugar, maple syrup, salt and ½ cup water. Stirring constantly, bring mixture to a boil over medium heat. Allow to boil for three minutes, while stirring constantly. Increase temperature to high, and allow to reach 240 degrees. Remove from heat, and with a stand or hand mixer, beat at medium speed while slowly adding gelatin mixture. Increase mixer speed to high, after entire syrup mixture has been added and beat for approximately fifteen minutes or until mixture reaches the consistency of marshmallow cream. Add the vanilla and beat for an additional 2 minutes.

For formed marshmallows, slowly add powdered sugar to the mixture until it reaches a dough like consistency. Transfer workable dough onto sheet style cake pan that is covered in parchment paper and dusted with powdered sugar. Form into a small roll for small marshmallows, or press into pan for large marshmallows and cut as desired. This recipe also works for forming marshmallow eggs for Easter. Press the marshmallow dough into the pan, freeze for an hour or until firm. Then dip into melted chocolate to coat.

Homemade Bubbles
Source: Copyright, Diane Hartman, The Food Allergy Kitchen Cookbook
1/4 cup Sun & Earth liquid dish detergent
2 tsp glycerin
2 cups water
Combine in plastic bottle with screw type lid. Shake gently to combine ingredients.

Passover Activities

To find Passover resources, activities, crafts, etc., visit:
www.kosher 4passover.com

Paper Mache Paste
Source: Food Allergy Kitchen, GFCFRecipes, Pofak Yahoo Groups
Ingredients:
1 cup Bette Hagman Flour Mix
1 tsp xanthan or guar gum
lukewarm water
Instructions:
1. Blend flour mix, gum and 1 cup lukewarm water.
2. Add additional water, mixing well between each addition, until all lumps are gone.
3. Add up to a total of 4 cups warm water to the flour mixture, mixing well after each addition, until all lumps are gone.
4. In a saucepan, bring mixture to boil.
5. Stirring constantly, boil for 30 seconds.
6. Cool completely before using.

Latex Free Pinatas
Source: Diane Hartman, The Food Allergy Kitchen

Materials Needed:
form of choice
strips of sturdy poster board
staple gun

Instructions:

Select an object that can used to create a form using strips of poster boards. Carefully secure strips around sections of the form, leaving one end open to slip off strips. Or, you can use a mylar balloon in place of a latex one & proceed directly to the paper mache step. Staple ends to form a sturdy form, but leave a small opening for inserting candies. Dip the newspaper strips in the paper mache mixture, wetting them completely. Remove any excess moisture from the strips by running them through your fingers, and then drape them over the pinata form. Continue overlapping strips until the form is completely covered. Continue adding more layers of newspaper until you have applied 5 -10 layers.

To decorate your pinata, let it dry completely, then either paint it, or cover it with colored tissue paper attached with gluten free glue. Allow to dry.
To fill the pinata, cut a small flap in the top, bend it back carefully and drop in small wrapped candies, coins or small toys. When the pinata is full, fold the flap back in to place.