Corn Puppies (Mini, Allergy-Friendly Corn Dogs)

This recipe was given by Jacqueline!

Free of the top 8 allergens: eggs, dairy, peanuts, tree nuts, shellfish, fish, soy, and wheat. CONTAINS CORN.

Note from Jacqueline: This recipe required a lot of experimenting, but we finally got a great recipe! The batter is flavorful, fluffy, and crispy, and paired with the classic hotdog, you will love it! Enjoy!

Tools:

- Bowl

- Whisk

- Knife

- Cutting board

- Fryer or pot for frying

- Metal kebab or barbecue skewers-DON’T USE WOOD (See in later steps how you can do this without skewers.)

Ingredients:

Batter

- 1 cup of yellow cornmeal

- ½ cup of a GF Pancake Mix (I like to use Cherrybrook Kitchen’s mix or King Arthur Flour’s mix.)

- ½ cup of tapioca flour (Bob’s Red Mill)

- ½ teaspoon of salt

- 1 teaspoon of sugar

- ½ teaspoon of baking soda

- 1 teaspoon of baking powder

- 1 cup of dairy-free milk (Rice, coconut, oat, etc. I like to use So Delicious’s Coconut Milk).

- 3 teaspoons of Ener-G egg replacer powder

Other

- 8 (or more!) hot dogs cut in half (You can try turkey dogs or non-beef dogs, but it may not taste as good.)

- Oil for frying

Directions:

1.) Make the batter by mixing all of the batter ingredients together well.

2.) Place the halved hot dogs on metal skewers. (If you don’t have skewers, you can try it without them. More on that in later steps.)

3.) Heat your oil to 375℉ (You can use a fryer or thermometer and a big pot of oil.)

4.) Dip the hot dogs in the batter and rotate until covered. (If you don’t have skewers, then dunk the hot dogs in the batter and move them around using forks until they are coated.)

5.) Gently place our hot dogs in the oil using the skewer. Enter from the tip of the skewer, so that it does not puff/expand and fall off. (You can do this without skewers, but you may not get an even and crispy layer of batter.)

6.) Slowly rotate for 2-3 minutes until golden brown and completely cooked through. (Flip if you aren’t using skewers.)

7.) Push off the skewer using tongs and dry. Let the oil drip on a metal rack or paper towel-lined baking pan/sheet. (If you aren’t using skewers, fish out using a spider strainer or forks or tongs.)

8.) Repeat steps 2-7 until you are out of hot dogs or batter.

9.) If you have extra batter, you can add sugar (until desired taste-do test batches) and fry it up into pieces or a funnel cake. (Try putting it in a squeeze bottle!) This can be the chef’s treat or dessert.

10.) Enjoy! I served mine with sweet potato fries and pan-fried Brussel sprouts with bacon.

Jacqueline's Bio:

Hi, my name is Jacqueline See-Tho. I am 14 years old and a rising sophomore in Palo Alto, California. I am Filipino, Malaysian-Chinese, and German. I have lived with food allergies to eggs, milk, and all nuts my entire life. Growing up in an area that is booming with research regarding allergies has made me very lucky. About three years ago, I was fortunate enough to become part of a clinical trial, a multi-food OIT program that used Xolair. I did this with my older brother who also has severe food allergies. As I continue to undergo treatment, my food world has opened up and I now feel more comfortable with the food that I encounter. I love to cook, bake, and test new recipes. Learning how to make good food with allergies is essential, and I know some tips and tricks that I’m excited to share with everyone. Some of my other passions include traveling, dance (I do ballet and contemporary), singing (I’m in my school choir), and acting. In my free time, I like to listen to music, play with my dog (he’s a Goldendoodle), read, and write. This is my first year being on FARE’s Teen Advisory Group, and I’m really excited to be working alongside so many supportive, dedicated, and hardworking individuals. I hope to provide some helpful resources as you experience life with allergies! I’m looking forward to being a part of this special community!

S'mores Mug Cake

This recipe was given by Jacqueline! Can be made free of the top 8 allergens (eggs, dairy, wheat, soy, tree nuts, peanuts, fish, and shellfish) by using substitutes.

Note from Jacqueline: This recipe is adapted from a “So Yummy” video. That you can find here: https://www.youtube.com/watch?v=l4Mse61dyY0. There are several other flavors that you can try from that video. This recipe makes one mug cake.

Tools:

- A large mug (if you use a medium or small size be careful because it may overflow)

- Spoon

- Measuring spoons

- Microwave

- (Optional) A cake tester or toothpick

Ingredients:

- 4 tablespoons of flour (If you have a wheat allergy use gluten-free flour.)

- 3 tablespoons of white sugar

- 1 tablespoon of cocoa powder

- ½ teaspoon of baking powder

- 8 teaspoons of milk (Use dairy-free if you have a milk allergy. I used So Delicious’s Coconut Milk. You can use oat, rice, soy-if you don’t have a soy allergy-, almond-if you don’t have a nut allergy-, etc.)

- 1 tablespoon of your oil of choice

- 1 teaspoon of vanilla extract

- Pinch of salt

- Chocolate chips or chunks (Use dairy-free, for example from Enjoy Life).

- Graham Crackers (If you have a wheat allergy, use GF or you can omit this ingredient.)

- Mini marshmallows

Directions:

1.) Mix together the flour, sugar, cocoa powder, baking powder, milk, oil, vanilla extract, and salt.

-Make sure to mix well because pockets of dry mix often get stuck at the bottom.

2.) Stir in the additional flavoring ingredients; chocolate chunks/chips, graham cracker pieces (they can be crushed or cut), and mini marshmallows.

- You can add toppings before cooking. You can use the mix-ins that you have already been using or add some extras like candy, etc. I added chopped Oreos. (I didn’t learn that I could eat Oreos until recently, and they are amazing!)

3.) Cook in the microwave for 1-3:30 minutes. It depends on your type of microwave and how powerful it is. If you are unsure, cook it in 45-second increments, and as it starts to look cooked go by 20 seconds.

- You can use a toothpick or cake tester to see if it is cooked, by sticking it in and seeing if it comes out clean. However, sometimes you may get brown stuff on the stick and it may seem uncooked but it could actually just be melted chocolate.

4.) Let cool and eat! (The mug may be super hot!)

Jacqueline's Bio:

Hi, my name is Jacqueline See-Tho. I am 14 years old and a rising sophomore in Palo Alto, California. I am Filipino, Malaysian-Chinese, and German. I have lived with food allergies to eggs, milk, and all nuts my entire life. Growing up in an area that is booming with research regarding allergies has made me very lucky. About three years ago, I was fortunate enough to become part of a clinical trial, a multi-food OIT program that used Xolair. I did this with my older brother who also has severe food allergies. As I continue to undergo treatment, my food world has opened up and I now feel more comfortable with the food that I encounter. I love to cook, bake, and test new recipes. Learning how to make good food with allergies is essential, and I know some tips and tricks that I’m excited to share with everyone. Some of my other passions include traveling, dance (I do ballet and contemporary), singing (I’m in my school choir), and acting. In my free time, I like to listen to music, play with my dog (he’s a Goldendoodle), read, and write. This is my first year being on FARE’s Teen Advisory Group, and I’m really excited to be working alongside so many supportive, dedicated, and hardworking individuals. I hope to provide some helpful resources as you experience life with allergies! I’m looking forward to being a part of this special community!

Spice Cake

This recipe was given by Jacqueline! Free from: the top 8 allergens and several others (with the exception of wheat, however, you can use gluten-free flour)

Note from Jacqueline: I hope everyone is staying safe, healthy, productive, and finding ways to fill the extra time during this quarantine! I have been doing a lot of cooking and baking, one of my favorite things to do in my free time. Cooking can be tough with allergies, from finding substitutes for allergens, making tasty food, to getting a balanced meal. I have allergies to eggs, dairy, and all nuts, some of the most common ingredients in baked goods. I believe that is what has led me to love baking because it is an interesting challenge that I face.

I have a big sweet tooth, and I am very excited to share one of my most favorite recipes, Spice Cake. You might have seen this recipe featured on FARE’s Instagram at the beginning of quarantine, but I wanted you to get the full recipe with all of my tips and tricks. Spice Cake is a flavorful and fluffy delight! I got this recipe from my Kindergarten teacher, who actually had a nut allergy herself. We would make cakes as a class whenever there was a birthday. I am very grateful that she was so careful with my allergies and made sure that I was able to eat the cake.

The recipe below also contains images and some of my tips and other notes. Whether you have allergies or not, I promise it is a delicious treat! I hope you can enjoy making this cake to pass the time during quarantine (or really anytime you are bored or hungry). This will definitely fulfill your cravings!

Tools:

- Two Bowls (one large, one medium)

- A Whisk for mixing (or spoon or fork)

- A Spatula

- Baking Pan (rectangle or round, or a Cupcake Pan (with cupcake liners)

- Measuring Cups

- Measuring Spoons

- Sift (optional for decoration)

Preparation:

- Grease a 9’ x 12’ baking pan or round cake pan

OR

Fill a cupcake pan with cupcake liners

- Preheat oven to 350 degrees F

Ingredients:

- Dry Ingredients:

-3 cups (all-purpose) Flour (can be gluten-free)

-2 cups (Golden) Brown Sugar

-2 tsp. Baking Soda

-2 tsp. Baking Powder

-1 tsp. Salt (I used Kosher)

-2 tsp. Ground Cinnamon

-1.5 tsp. Ground Allspice

-1 tsp. Ground Ginger

-1 tsp. Ground Cloves

-You will also need powdered sugar for dusting (optional)

- Wet Ingredients:

-½ cup Oil (I used Corn oil, but any oil should work. Do not use olive oil!)

-2 tbsp. Vinegar (I only had Apple Cider Vinegar on hand, but White Vinegar works too.)

-2 tsp. Vanilla Extract

-2 cups Water

Directions/Steps:

1.) Mix all dry ingredients together in a bowl (I used a whisk).

2.) Mix all wet ingredients together in a separate bowl. (I used a whisk.)

3.) Mix wet ingredients into the dry ingredients until well incorporated. DO NOT OVERMIX!

4.) Pour or spoon batter into a baking pan or cupcake tin. (Don’t worry if your batter seems very watery, that is normal.)

5.) Bake at 350 F for 30-35 minutes or until a toothpick comes out clean.

6.) Let cool and dust with powdered sugar right before serving (I highly recommend adding powdered sugar on top. Not only does it look pretty, but it enhances the flavor. Only add the sugar right before serving, otherwise, it can dissolve into the cake.) You can even create designs on the cake by placing a paper cut out on top of the cake and put powdered sugar around it. (Look at heart design below.)

7.) Enjoy!

Jacqueline's Bio:

Hi, my name is Jacqueline See-Tho. I am 14 years old and a rising sophomore in Palo Alto, California. I am Filipino, Malaysian-Chinese, and German. I have lived with food allergies to eggs, milk, and all nuts my entire life. Growing up in an area that is booming with research regarding allergies has made me very lucky. About three years ago, I was fortunate enough to become part of a clinical trial, a multi-food OIT program that used Xolair. I did this with my older brother who also has severe food allergies. As I continue to undergo treatment, my food world has opened up and I now feel more comfortable with the food that I encounter. I love to cook, bake, and test new recipes. Learning how to make good food with allergies is essential, and I know some tips and tricks that I’m excited to share with everyone. Some of my other passions include traveling, dance (I do ballet and contemporary), singing (I’m in my school choir), and acting. In my free time, I like to listen to music, play with my dog (he’s a Goldendoodle), read, and write. This is my first year being on FARE’s Teen Advisory Group, and I’m really excited to be working alongside so many supportive, dedicated, and hardworking individuals. I hope to provide some helpful resources as you experience life with allergies! I’m looking forward to being a part of this special community!