The Teen Advisory Group's Favorite Recipes!
Mama’s Blueberry Muffins
By Nick, age 17, allergic to peanuts, tree nuts, legumes, sheep and goats milk
Cooking plays a major role in my family. Cooking the food yourself is helpful because you can tell exactly what is in the food that you or a family member has prepared. My family has many food allergies, so most of the time my mom or dad will cook. When my parents cook they make sure we all can eat what they have made. Cooking the food yourself can also make the food taste better because you can add certain things that you know are okay for you to eat.
My great grandma created a recipe many years ago. We call the recipe “Mama’s Blueberry Muffins.” It has been in our family for so many years. These muffins are a great snack and they fill you up. Sometimes I will eat a whole batch in two days! This recipe means a lot to me because these muffins have allowed me to have a great tasting snack, just like everyone else, without certain allergens. It means a lot to me and my family because with nut allergies, store-bought muffins are usually off limits due to cross-contact. This recipe has filled my stomach so many times and I am happy to share it with everyone.
Mama’s Blueberry Muffins
Free of: peanuts and tree nuts*
- 1 1/3 cups of flour
- 1/2 cup margarine
- 3/4-1 cup of sugar
- 2 eggs
- 2 1/2 tsp. baking powder
- 1/2 cup of rice milk, orange juice, water, or milk
- 1 tsp. vanilla extract
Preheat oven to 425°. Beat ingredients and then mix in the blueberries. Bake 10-12 minutes.
*To make this recipe milk-free and/or soy-free, use a milk-free, soy-free margarine, and select a milk-free liquid such as rice milk, orange juice, or water as suggested.
John’s Favorite Bean Dip (Black-eyed Peas and Corn)
By John, age 16, allergic to peanuts, tree nuts, wheat, milk, soy, shellfish, and lamb.
In the South, people serve black-eyed peas on New Year’s Day to bring prosperity throughout the year. In my house, we eat this black-eyed pea recipe throughout the year simply because it’s delicious and different. It’s a dish that people ask you if they can get the recipe for, and then they actually get it and make it!
Growing up, friends were afraid to prepare something for me to eat since I have many life-threatening food allergies. My mom’s good friend surprised us one day by making her favorite recipe that she knew was safe for me. Not only was I thrilled that she made something for me, but I also was thrilled that I loved the taste of it. We don’t know the name of the original recipe because from that day on it became known as “John’s Favorite Bean Dip.” This dish has been eaten in many homes, and whenever we have to bring a dish somewhere, we are usually asked, “Can you bring John’s Favorite Bean Dip?” I hope you enjoy it as much as we have, and that it brings you much prosperity in the New Year!
John’s Favorite Bean Dip
Free of: milk, eggs, wheat, peanuts, soy, and tree nuts
Combine in serving dish:
- (15-oz.) can black-eyed peas, drained
- 1 (10.5-oz.) can white shoepeg corn, drained
- large avocado, chopped
- large tomato, seeded and chopped
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped (optional)
- 1 tsp. ground cumin
- 1/4 tsp. salt
- 1/2 tsp. minced garlic
- 1/4 cup vegetable oil (do not use olive oil, as it changes the taste)
- 1/4 cup red wine vinegar
Whisk together dressing ingredients and pour over ingredients in serving bowl. Cover and refrigerate several hours before serving. It is best to mix in avocado just before serving so it does not turn brown. Serve with safe tortilla chips.
Candy Window Cookies
By Kate, age 16, allergic to milk and eggs
Some of my favorite memories from Christmas time are making cookies with my mom, and sometimes with my grandma. It was fun baking, but it was also really nice to just spend time together. Being allergic to both milk and eggs, it was sometimes hard to find cookie recipes that could be modified for me, which was one of the reasons I was so excited about this recipe when we first found it. My mom had actually found this recipe in the newspaper, and we only had to modify the butter to soy margarine. This was really important to me because we usually had to make several modifications for me to be able to have cookies. I thought it was really cool that the recipe was almost completely safe for me right off the bat. Needless to say, we were really excited to try it out. From that Christmas on, they became one of my family’s favorite cookies, Christmas or otherwise.
Candy Window Cookies
Free of: milk, eggs, peanuts, and tree nuts*
- 3 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. ground nutmeg (this is a spice, not an actual nut)
- 1/2 tsp. salt
- 1 cup milk-free margarine, softened
- 2/3 cup light brown sugar, firmly packed
- 1/2 cup light corn syrup
- 1/2 tsp. orange extract
- 2 tsp. vanilla extract
- 1/2-lb. hard candy of your choice (read labels carefully and select a hard candy that is safe for you)
*To make this recipe soy-free, select a milk-free, soy-free margarine.
Preheat oven to 350°. Line baking sheets with foil and lightly grease the foil.
In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt. In a large bowl, beat margarine and brown sugar with an electric mixer until it is light and fluffy. Beat in the corn syrup, orange, and vanilla extract. On low speed, gradually beat in flour mixture.
Roll out dough to 1/4-inch thickness. Cut with cookies cutters. Then cut a small circle out of the middle of the cookie. (You may cut out another shape that is appropriate to the shape of the cookie (e.g., a triangle for cookies shaped as Christmas trees).
Crush up the hard candy. It’s a good idea to place the candy in a plastic bag and then crush it inside the bag.Transfer the cut cookie dough to the foil greased baking sheets. Carefully fill the hole with the crushed candy. Bake for 8-10 minutes. Transfer to a cooling rack and peel off the foil when the cookies are cool. The crushed candy will have melted into a “window” in the middle of the cookies.