Summer Recipes- Food Allergy Sensitive

There are many different food allergies that cause many people difficulties when they eat out or when they want to gather with friends and family. Many time people who have food allergies have to choose not to eat dessert. They may choose to bring their own dessert even.

One of the most hospitable things you can do when you are hosting someone is check on food likes, dislikes, pay special attention to allergies and then accommodate those needs as much as you can. When you take the little extra step to make sure everyone has something to enjoy it is noticed. You may choose to go the step farther and try and make a meal or dessert that everyone can eat in which case no one will feel left out or isolated.

We want to extend this same kind of hospitality in our Summer Recipes series. Many of our other blog posts have recipes that those with allergies may be able to use and we are gathering specific recipes here for those with allergies. We will feature on gluten free, nut free, dairy free, and egg free in this post of summer recipes. Be sure to check out our recipes featuring ice cream, berries, lemon & lime, other fruits, & chocolate to see if you can find recipes that can be enjoyed by your guests and you! 

3 eggs, beaten
3 c. milk or half and half
1/2 c. sugar
1 tsp. vanilla
1/2 tsp nutmeg

Mix eggs and milk, add sugar and vanilla. Mix together well. Pour into six custard cups. Sprinkle with nutmeg. Place cups in 8" x 11" baking dish filled halfway with water. Bake at 300 degrees for 1 hour and 15 minutes or until knife comes out clean. Carefully remove from pan and cool. 

3 1/2 c. milk
2 6-oz. pkgs. vanilla instant pudding mix
1 8-oz. ctn. Cool Whip or Light Cool Whip, thawed
1 8-oz. pkg. cream cheese, softened
1 20-oz. pkg. Oreo cookies, finely crushed
1 10" diameter flower pot
silk flowers

In mixing bowl, beat milk, pudding mix and Cool Whip. Add cream cheese and beat until fluffy and creamy. In flower pot, layer 1/3 pudding mixture and 1/3 cookie crumbs repeat twice more, ending with cookie crumbs giving the appearance of dirt. Place silk flowers in center of pot. 8-10 servings

3/4 c. sugar
1/2 c. shortening, softened
1 egg
1/2 c. milk
1 1/2 c. rice flour
2 tsp. gluten free baking powder
1/2 tsp. salt
2 c. blueberries or 12 oz. frozen blueberries, thawed

Preheat the oven to 375 degrees. Mix the sugar, shortening, and egg. Stir in the milk. Mix the rice flour, baking powder, and salt and add to the sugar mixture. Fold in the blueberries. Pour into a 9" x 9" pan. Top with crumb mixture.

1/2 c. sugar
1/3 c. rice flour, sifted
1/2 tsp. cinnamon
1/4 c. butter, softened

Combine sugar, rice flour, cinnamon, and butter; spread over the top of the blueberry mixture. Bake for 45 to 50 minutes.

1 6-oz. pkg. raspberry gelatin
1 1/2 c. boiling water
1 can blueberry pie filling
1 20-oz. can crushed pineapple, undrained
1 1/2 c. walnuts, chopped, divided
1 8-oz. pkg. cream cheese
1/2 c. sour cream
1/2 c. sugar

Dissolve the gelatin in the boiling water. Stir in the pie filling, crushed pineapple and 1/2 cup walnuts. Pour into a 9" x 13" glass dish. Let set in the refrigerator. When set, blend the cream cheese, sour cream and sugar. Spread on top of the firm gelatin. Sprinkle remaining 1 cup chopped waluts on top. 

1/4 c. blanched almonds, sliced
1 1/2 c. blanched almonds
3/4 c. plus 2 T. powdered sugar, divided
4 egg whites
1/4 tsp. salt
1/2 tsp almond extract

Spray a 9" pie pan and line with parchment paper. Sprinkle sliced blanched almonds in bottom of pan. Set aside. In a blender or food processor, grind blanched almonds and 3/4 cup powdered sugar until fine. Beat egg whites with salt. Gradually add 2 tablespoons powdered sugar and almond extract. Slowly fold almond mixture into egg whites. Spread in pan. Bake in 325 degrees oven for 40-45 minutes. Cool in pan. Slice in wedges and serve with fruit and whipped cream. 

1 1/2 c. short-grain white rice, uncooked
2 c. water
1 1/2 c. coconut milk
1 c. white sugar
1/2 tsp. salt
3 mangoes, peeled and sliced

Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15-20 minutes. While the rice cooks, mix together coconut milk, sugar and salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour. Place the sticky rice on a serving dish. Arrange the mangoes on top of the rice. Pour the sauce over the mangoes and rice. 

1/2 c. coconut milk
1 T. white sugar
1/4 tsp. salt
1 T. cornstarch

In a saucepan, combine milk, sugar, salt, and cornstarch. Bring to a boil.