This is a go-to recipe during the winter.  It is so easy.  The prep time is quick, and requires few ingredients.  Slow roasting takes a few hours.  However, the result is pork with meat so moist, that it falls off the bone.  My family's favorite part is the crackly, crisp skin.  When I make this dish, I often roast two pork shoulders.  I save the second one for pulled pork sandwiches.

When purchasing a pork picnic shoulder, look for one that still has the skin on.  the poor skin, specifically, the fat under the skin that bastes the meat while it cooks and keeps it from drying out.

INGREDIENTS

• 4-5 lb Pork picnic shoulder (with skin)
  
• 1/4 cup Kosher salt
  
• 2 Tbsp Black pepper
  
• 2 Tbsp Onion powder
  
• 2 Tbsp Garlic powder
  
• 2 Tbsp Vegetable oil

Preheat oven to 325 degrees.  In a small bowl, mix together salt, pepper, onion powder, and garlic powder.  Set aside.  Rinse the pork shoulder and pat dry with a paper towel.  Place the meat on a roasting rack in a pan lined with aluminum.  Rub the outside of the pork shoulder with vegetable oil.  Then, rub a generous amount of the salt and spice mixture.  Place the spice coated pork in the oven and bake for 6 hours.  The internal temperature of the meat should be 160 degrees.  Turn off the oven and let stand for 30 minutes.

To serve, remove skin and cut into small pieces with kitchen shears.  Remove the center bone and slice the meat.  Serve with roasted vegetables and mashed potatoes.

_Pumpkin bread is a wonderful addition to the holiday table. This allergy-friendly version is delicious and very moist. I like to bake my pumpkin bread in muffin tins rather than a single loaf pan. This shortens the baking time, and the individual portions make serving easier and portable.

_In this recipe, "pumpkin pie spice" is used to flavor the bread. This is not a single spice, but a combination of spices traditionally used in pumpkin pie. It includes: cinnamon, ginger, allspice, and nutmeg. Pumpkin pie spice is readily available in the baking and spice aisle of most grocery stores. When purchasing this ingredient, please remember to read the label to make sure that it contains only spices, and that it was not processed in a facility that also processes allergens. The chopped dates add great texture and sweetness to the pumpkin bread. However, you may substitute them with any dried fruit such as raisins, cranberries, or currants.

INGREDIENTS:

• 1 1/4 cup  superfine brown rice flour
• 1/2 cup   potato starch
• 1/4 cup   tapioca flour
• 2 tsp  baking powder
• 1 tsp  baking soda
• 1 tsp  xanthum gum
• 1 tsp  pumpkin pie spice
• 1/4 tsp  salt
• 3/4 cup   cup brown sugar
• 1 cup  rice milk
• 1 cup  canned pumpkin puree
• 1/3 cup   oil (canola, vegetable, or sunflower seed)
• 1tsp   vanilla extract
• 1 cup  chopped dates

DIRECTIONS

1. Preheat oven to 350 degrees. Line 12 muffin tins with paper liners.
2. In a bowl, whisk together superfine brown rice flour, potato starch, tapioca flour, baking powder, baking soda, xanthum gum, pumpkin pie spice, and salt.
3. To dry ingredients, mix in brown sugar, rice milk, canned pumpkin, oil, and vanilla extract.
4. When the batter is thoroughly mixed, fold in chopped dates.
5. Scoop the batter into lined muffin tins. Use a small spatula to even out the batter.
6. Bake in oven for 20 minutes.

_Autumn brings an abundance of crisp juicy apples. And I can't think of anything better than using them to make an old fashioned apple pie. Here is a recipe for a rustic, free-form pie. You don't even need a pie plate! It is wheat, dairy, eggs, peanut and nut free. You can also make it soy free by using Spectrum shortening instead of Earth Balance shortening sticks. I use superfine brown rice and sweet rice flours. If you can not find the superfine flours, you can use regular brown rice and sweet rice flours. However, the texture will not be as smooth. I have served this pie to friends and they were shocked to discover that it was allergen-free. This recipe makes enough for 2 pies.

_Pie Crust

• 1 Cup superfine brown rice flour
• 1 Cup tapioca starch
• 1/4 Cup superfine sweet rice flour
• 1/4 Cup potato starch
• 2 tbsp Sugar
• 1 tsp Xanthum gum
• 1 tsp Salt
• 1 cup Shortening (2 Earth Balance sticks)
• 8- 10 tbsp Ice cold water

In a bowl, mix together dry ingredients. Add shortening and use a pastry cutter or fork to cut in until the mixture is crumbly. Add water (a tablespoon at a time) until the dough comes together. Divide the dough evenly and form two balls (Knead the dough only enough to form a ball (too much kneading will make a tough crust). Wrap individually in plastic and refrigerate at least 30 minutes.

Apple Filling

• 4 cups Peeled and diced apples
• 1/2 -3/4 cup Sugar
• 3 tbsp Tapioca or corn starch
• 1 tsp Cinnamon
• 1/2 tsp Vanilla extract
• In a bowl, combine apples, tapioca (or corn) starch, cinnamon, and sugar (the amount of sugar will depend on tartness of apples). Toss until apples are well coated.

   
Assemble and Bake Pie
Coat rolling pin in tapioca or corn starch. On large piece of parchment paper, roll out dough into a 10-12 in circle. Transfer onto cookie sheet lined with parchment paper. Add 2 cups of apple filling onto center of circle. Spread filling, leaving 2 inches of dough around the edge. Going around the circle, fold the extra dough over the filling (making a container). If the dough rips just pinch together to seal and keep going. Its a rustic pie, it doesn't have to be perfect! Brush the top with melted dairy-free margarine and sprinkle liberally with sugar. Place in a preheated 425 degree oven and bake for 30 minutes or until golden brown. Remove from oven and let it set for 10 minutes before serving.

Enjoy!

_What's the best part of cake?  The frosting of course! I found a recipe for vanilla butter cream frosting in Elizabeth Gordon's Allergy-Free Desserts cookbook, that I absolutely loved!  It made the lightest, fluffiest frosting-- alleShoppingrgy-free or not!

_The following recipe is my version of the butter cream frosting.   If you're wondering, "Why mess with a good thing?"  The reason is simple.  While I am always in the lookout for allergy-friendly versions of desserts, I also want quick and easy.  The original recipe called for 2 cups of a home-made marshmallow cream. (The recipe is also in the book).  In my version, I have substituted the home-made marshmallow cream with Suzanne's Ricemellow Creme.  However, if you need a soy-free frosting, please follow the original recipe.

MARSHMALLOW CREAM FROSTING

Ingredients

• 2 cups Non-dairy stick margarine (softened) or palm fruit oil shortening
• 1 container (10 oz) Suzanne's Ricemellow Creme
• 5 cups Confectioners sugar (sifted)
• 1 1/2 tsp Vanilla extract
• 1 1/2 tsp Lemon extract

Directions

1. In a bowl, use electric mixer to beat softened margarine until fluffy.
2. Add Ricemellow Creme to margarine and continue to beat at high speed for another 3-4 minutes, until mixture is fluffy and the color lightens to a very pale yellow.
3. Add vanilla and lemon extract and mix until well incorporated.
4. Add 1 cup confectioner's sugar and beat until fluffy. To avoid creating dust, start mixer at low setting and gradually increase speed as the sugar is incorporated.
5. Add the rest of the confectioners sugar 1 cup at a time, scraping down the bowl after each cup is mixed in.

This recipe makes enough to frost 36 cupcakes or one 8-inch two-layer cake.

Please call the manufacturer of any products listed in this article, to confirm safety.

_Spring has arrived and this means that fresh, locally grown produce will start to make their appearance in grocery stores and farmer's markets. Two of the many ways to enjoy the local bounty is to include them in refreshing pasta salads or with savory dips. However, for those with egg and dairy allergies, using the terms "creamy" or " buttery" to describe a food is usually a signal to stay away!

_It is now possible for a person with an egg or dairy allergy to enjoy a chicken salad, top their garden salad with a creamy dressing, or have veggies and dip. Vegenaise, Noyanaise, Organicville, and Spectrum Light Canola are a few of the brands of eggless, and dairy-free mayonnaise available in supermarkets. Unfortunately, these do not help individuals who are allergic to soy. Cybele Pascale offers a recipe for a soy-free, rice milk mayonnaise. It is a little tricky to make but it is another alternative.

While I have not been able to find a commercially made mayonnaise that is free from soy, Brianna's and Organicville make several varieties of creamy salad dressings that are egg, dairy, and soy-free. These can be used to substitute mayonnaise in chicken or pasta salads. Just mix equal parts salad dressing and plain soy-free yogurt such as those made from coconut or rice milk. This helps make a thicker dressing. So, if a recipe calls for 1/2 cup of mayonnaise, mix together 1/4 cup each of salad dressing and yogurt.

_Vegenaise
There are five varieties of egg-free mayonnaise: Original, Grapeseed Oil, Reduced fat, High Omega-3, and Organic. All contain soy ingredients. Original Vegenaise tastes like traditional mayonnaise. I found that the Grapeseed Oil variety had a taste that resembled Miracle Whip. These products are available at Wegmans and Wholefoods Market. I have, on occasion, found it at Blooms. You may also purchase their products from the Follow Your Heart on-line store.

_Nayonaise
Nayonaise comes in three flavors, original, dijon, and fat-ree original. It is vegan, egg-free and gluten-free. However, the main ingredient is soymilk. The taste and texture is similar to regular mayonnaise. Giant Food and Bloom are two grocery stores that carry this brand. Look for it in the refrigerated section of the produce aisle.

_Spectrum
Their Light Canola Mayo is made with organic ingredients. It is vegan, egg-free, and gluten-free. However, it contains soy. The mayo is available in jar, or squeeze bottles. Gian Food and Wegman's carries Spectrum organic mayonnaise. However, they do not always stock the Light Canola Mayo.

_Brianna's
Brianna's makes gourmet flavored salad dressings. Not all are allergen-free. Poppy Seed, Blush Wine Vinaigrette, Lively Lemmon Terragon, Zesty French, Real French Vinaigrette, The New American, and Champagne Caper Vinaigrette are among the flavors that do not contain the nine most common allergens; including soy. The flavor of the Poppy Seed Dressing is slightly sweet and is great in chicken and fruit salads. Brianna's can be found in most grocery stores. I have been able to find it at Harris Teeter, Safeway, Giant Food, Bloom's, and Wegmans.

_Organicville
Manufactures a wide variety of products that are organic, vegan, gluten free, and dairy free. These include salad dressings, mayonnaise, and cole slaw dressing. Not all products are soy free. The salad dressing flavors include caesar, ranch, and thousand island. I have been able to find different varieties of the salad dressings in most grocery stores such as Harris Teeter, Giant, Safeway, Wegmans, and Wholefoods. I have not tried the mayonnaise because it is difficult to find in stores.

_Thanks to Eren, the owner of The Vintage Chica, I was given permission to post pictures from her blog and the recipe to share with you all!

_Directions below taken from Eren's "The Vintage Chica" blog
Ingredients:  

• Strawberries **4 cups of fruit yield about one sheet of fruit leather
• Water
• Lemon juice
• Sugar (if needed)

Directions:

1. Preheat the oven to the lowest setting or 120 degrees...the lowest my oven would go was 170 degrees.
2. Rinse the berries and cut of the green tops.  Cut the berries into quarters if they are large berries.
3. If the berries are sweet you will not need to add much sugar, but if they are tart you will need to add a bit more.
4. Place the berries in a covered saucepan on medium heat.  Pour in 1/2 c. water for every 4 cups of fruit.  Bring the berries to a simmer and let them cook down for 10-15 minutes until the fruit is soft.
5. Use a potato masher to mash the fruit that is left in the pan until fairly smooth.  (Or wait for the mixture to cool a bit and put it in your food processor or blender.)  If you kiddos are sensitive to the seeds, you could strain the mixture through cheesecloth to remove the strawberry seeds.
6. Add sugar 1 tsp. at a time until desired sweetness and lemon juice to taste  I added 1/2 c. sugar and the juice from 1/2 of a lemon to give it some real zing.
7. Simmer fruit until sugar is completely dissolved and the mixture has thickened (about 5 or 10 minutes more).
8. Spray a baking sheet lightly with cooking spray and line a baking sheet with plastic wrap* (some use wax paper). Pour the strawberry mixture onto the lined baking sheet until it is about 1/8 of an inch thick or so.
9. Bake in the low temperature oven for as long as it takes for the puree to dry out (between 8 and 12 hours) and not be sticky to the touch...ours took 6.5 hours since it was at a higher temp.
10. Let the fruit leather cool.  Then as you take the leather up, tightly roll it, plastic wrap and all as you would do cinnamon rolls.
11. Then cut the leather into desired widths.
12. Store the homemade "fruit roll ups" in airtight containers or plastic baggies.
    

_
*A bit worried about using plastic wrap in the oven?  Positive feedback in  Eren's comments left said that many had used wax paper to replace the plastic wrap.

_These shortbread cookies are like the ones I had as a child when I lived in Europe.  They melt in your mouth.  What's best?  You can even store the dough in the fridge and use them as you need them!   There's no egg so it's easy to keep.

_INGREDIENTS:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup powdered (confectioners or icing) sugar
• 1 teaspoon (4 grams) pure vanilla extract

DIRECTIONS:

1. In a separate bowl whisk the flour with the salt.  Set aside.
2. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute).
3. Add the sugar and beat until smooth (about 2 minutes).  
4. Beat in the vanilla extract.
5. Gently stir in the flour mixture just until incorporated. 
6. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour. 
7. Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.  Line two baking sheets with parchment paper.
8. On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle.  
9. Cut into rounds or other shapes using a lightly floured cookie cutter.  Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.)
10. Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
11. If you are short on time, you may opt out of steps 6-10.  Instead:
12. Using 2 spoons, scoop out spoon size drops onto a parchment lined cookie sheet.
13. Bake at 350 degrees F for 8-10 minutes. 
14. Cool on wire rack.

Enjoy!
Thanita