Re: super de dooper corn free special treats for my sweetie. and an easter commentary

April 16, 2001

, thank you for this.

super de dooper corn free special treats for my

sweetie.

>

> HARD CANDY/LOLLIPOPS- corn, dye, wheat and gluten free

>

> 3 1/4 cups granulated sugar

>

> 1 1/2 cups maple syrup

>

> 1 cup water

>

> safe flavoring

>

> Combine sugar, syrup and water in saucepan. Stir over medium heat until

> sugar dissolves. Attach a candy thermometer to the side of pan, and allow

> mixture to boil without stirring, until temperature reaches 310

>

> degrees. Remove from heat. When mix ceases to boil, add desired amount of

> flavoring. Pour into lightly greased molds, and allow to cool for several

> hours prior to removing.

>

> =====

>

> BUTTERSCOTCH HARD CANDIES - wheat, gluten, dairy, corn, soy, and egg free

>

> 2 cups light brown sugar

>

> 1/2 cup safe margarine

>

> 1/4 cup water

>

> 1 tablespoon apple cider vinegar

>

> In a medium saucepan, combine all ingredients and bring to boil. Attach a

> candy thermometer after mixture begins to boil, and cook without stirring

> until the temperature reaches crack stage. Carefully pour hot

>

> mixture into a well greased shallow cake or cookie pan. Score top when it

is

> partially harden, and crack when cool. Or, pour into well greased candy

> molds and allow to cool for several hours prior to removing.

>

> ====

>

> CARAMEL CANDY - dairy, egg, wheat, gluten, and corn free

>

> 3 cups granulated sugar

>

> ¼ cup water

>

> 1 cup safe brown sugar

>

> 1 cup soy milk, or Dari-free? prepared

>

> 1 cup non-dairy coffee cream(or ¾ cup dairy alternative + 1/3 cup melted

> margarine)

>

> 1 teaspoon safe vanilla

>

> In a large saucepan, combine all ingredients except vanilla. Dissolve

sugar

> by cooking over low heat, stirring constantly. Increase temperature to

> medium, and bring to boil until candy thermometer reaches

>

> 235 degrees(softball stage). Remove from heat, and stir in vanilla. If

using

> mixture to coat candy apples, you may do so now. If making individual

> candies, pour mixture into chilled and greased 7 x 11 pan.

>

> Allow to cool, and cut into small squares. Wrap candy individually using

> plastic wrap or waxed paper.

>

> ===

>

> Nut butter balls from Karyn Seroussi's book.

>

> 1 cup nut butter

>

> 1/2 c. powdered Dari Free

>

> 1/2 c. honey

>

> Roll into balls and coat with gluten free cookie crumbs (coconut or sesame

> seeds) and refrigerate. You can add some flaxseed oil in there.

>

> ==

>

> MAPLE SUGAR CANDY - wheat, gluten, corn, soy, dairy, and egg free

>

> 1 1 /4 cups maple syrup

>

> Transfer maple syrup into small saucepan, and bring to boil. Without

> stirring, attach a candy thermometer to pan and slowly cook until

> temperature reaches 280 degrees. Using a small spoon, carefully drizzle

>

> syrup onto shallow baking pan that has been coated with canola or

acceptable

> cooking oil, or use parchment paper to line tray. Syrup can be drizzled

into

> shapes or small metal cookie cutters can be placed on

>

> trays to act as molds. Allow to cool completely before attempting to

remove.

>

> =

>

> -----

>

April 16, 2001

YAHOOOOOOOOOOOO!!! Candy!!!! You're the best!! We are doing the yeast

thing so sugar has been slim pickins around here. Yesterday, was really no

problem for her since she doesn't know about candy, plus she's unaware of

others eating differently than her...but that's all a changin'. She's

really starting to be more aware of everything.

Just a note to share, my inlaws were soooo super yesterday. When we arrived

for brunch, my sister in law had her kids( ages, 12, 9, 7 & 4) put their

baskets upstairs in a spare bedroom. My nephew (7) was so sad for Gillian

that she couldn't have any candy...he said to my husband " I feel really bad

for Gillian. I guess if we all work hard at helping with her diet, she'll

get better faster tho, right? " My mother in law didn't have appetizers out

all around as usual and for brunch made only things that if Gillian got

ahold of wouldn't spell disaster...fresh fruit, bacon, egg casserole. She

also filled the eggs with pennies instead of candy. (which might I add,

Gillian " hunted " ...yahoo!) I was so touched at the amount of thought they

put into everything. My dad made a comment to my mom last night before we

left family gathering #2 that made my day.. he said " hey, Gillian was

really well behaved today " ...translated in my dads language (who never

comments on anything) " she's really made some progress " . A wonderful day...

she's come a long way from the mute, lost little girl of 8 months ago.

I pray that each of you was given some sort of a gift yesterday, big or

small. I know the holidays really pack a punch... as a parent with a

special needs child the holidays can either be good or devastating. I

know some of you that have been reading the posts over the holiday have felt

pretty sad...I know because I was in tears Friday...Gillian had slipped away

wed, thurs and Fri and I was really feeling crummy. It is hard to watch

dreams slip away. But if I have learned one thing about life as an asd mom

it is " if you're gonna pray, don't worry. And if you're gonna worry, don't

pray " . I believe in my heart that I was hand picked to be Gillian's mom.

God knew that I would love her more than anyone and I would stop at nothing

to recover her. I believe that is a gift inside of itself. I realized it's

ok to be sad. I also know that it's important to have a new set of dreams.

I wish for all of us, dreams come true with our kiddos. And many Easters to

come.

Have a terrific day!

, getting philosophical in flurrying Chicago

super de dooper corn free special treats for my sweetie.

HARD CANDY/LOLLIPOPS- corn, dye, wheat and gluten free

3 1/4 cups granulated sugar

1 1/2 cups maple syrup

1 cup water

safe flavoring

Combine sugar, syrup and water in saucepan. Stir over medium heat until

sugar dissolves. Attach a candy thermometer to the side of pan, and allow

mixture to boil without stirring, until temperature reaches 310

degrees. Remove from heat. When mix ceases to boil, add desired amount of

flavoring. Pour into lightly greased molds, and allow to cool for several

hours prior to removing.

=====

BUTTERSCOTCH HARD CANDIES - wheat, gluten, dairy, corn, soy, and egg free

2 cups light brown sugar

1/2 cup safe margarine

1/4 cup water

1 tablespoon apple cider vinegar

In a medium saucepan, combine all ingredients and bring to boil. Attach a

candy thermometer after mixture begins to boil, and cook without stirring

until the temperature reaches crack stage. Carefully pour hot

mixture into a well greased shallow cake or cookie pan. Score top when it is

partially harden, and crack when cool. Or, pour into well greased candy

molds and allow to cool for several hours prior to removing.

====

CARAMEL CANDY - dairy, egg, wheat, gluten, and corn free

3 cups granulated sugar

¼ cup water

1 cup safe brown sugar

1 cup soy milk, or Dari-free? prepared

1 cup non-dairy coffee cream(or ¾ cup dairy alternative + 1/3 cup melted

margarine)

1 teaspoon safe vanilla

In a large saucepan, combine all ingredients except vanilla. Dissolve sugar

by cooking over low heat, stirring constantly. Increase temperature to

medium, and bring to boil until candy thermometer reaches

235 degrees(softball stage). Remove from heat, and stir in vanilla. If using

mixture to coat candy apples, you may do so now. If making individual

candies, pour mixture into chilled and greased 7 x 11 pan.

Allow to cool, and cut into small squares. Wrap candy individually using

plastic wrap or waxed paper.

===

Nut butter balls from Karyn Seroussi's book.

1 cup nut butter

1/2 c. powdered Dari Free

1/2 c. honey

Roll into balls and coat with gluten free cookie crumbs (coconut or sesame

seeds) and refrigerate. You can add some flaxseed oil in there.

==

MAPLE SUGAR CANDY - wheat, gluten, corn, soy, dairy, and egg free

1 1 /4 cups maple syrup

Transfer maple syrup into small saucepan, and bring to boil. Without

stirring, attach a candy thermometer to pan and slowly cook until

temperature reaches 280 degrees. Using a small spoon, carefully drizzle

syrup onto shallow baking pan that has been coated with canola or acceptable

cooking oil, or use parchment paper to line tray. Syrup can be drizzled into

shapes or small metal cookie cutters can be placed on

trays to act as molds. Allow to cool completely before attempting to remove.

=

-----

April 16, 2001

Thamks for the kind note.

Phyllis

super de dooper corn free special treats for my

sweetie.

>

> HARD CANDY/LOLLIPOPS- corn, dye, wheat and gluten free

>

> 3 1/4 cups granulated sugar

>

> 1 1/2 cups maple syrup

>

> 1 cup water

>

> safe flavoring

>

> Combine sugar, syrup and water in saucepan. Stir over medium heat until

> sugar dissolves. Attach a candy thermometer to the side of pan, and allow

> mixture to boil without stirring, until temperature reaches 310

>

> degrees. Remove from heat. When mix ceases to boil, add desired amount of

> flavoring. Pour into lightly greased molds, and allow to cool for several

> hours prior to removing.

>

> =====

>

> BUTTERSCOTCH HARD CANDIES - wheat, gluten, dairy, corn, soy, and egg free

>

> 2 cups light brown sugar

>

> 1/2 cup safe margarine

>

> 1/4 cup water

>

> 1 tablespoon apple cider vinegar

>

> In a medium saucepan, combine all ingredients and bring to boil. Attach a

> candy thermometer after mixture begins to boil, and cook without stirring

> until the temperature reaches crack stage. Carefully pour hot

>

> mixture into a well greased shallow cake or cookie pan. Score top when it

is

> partially harden, and crack when cool. Or, pour into well greased candy

> molds and allow to cool for several hours prior to removing.

>

> ====

>

> CARAMEL CANDY - dairy, egg, wheat, gluten, and corn free

>

> 3 cups granulated sugar

>

> ¼ cup water

>

> 1 cup safe brown sugar

>

> 1 cup soy milk, or Dari-free? prepared

>

> 1 cup non-dairy coffee cream(or ¾ cup dairy alternative + 1/3 cup melted

> margarine)

>

> 1 teaspoon safe vanilla

>

> In a large saucepan, combine all ingredients except vanilla. Dissolve

sugar

> by cooking over low heat, stirring constantly. Increase temperature to

> medium, and bring to boil until candy thermometer reaches

>

> 235 degrees(softball stage). Remove from heat, and stir in vanilla. If

using

> mixture to coat candy apples, you may do so now. If making individual

> candies, pour mixture into chilled and greased 7 x 11 pan.

>

> Allow to cool, and cut into small squares. Wrap candy individually using

> plastic wrap or waxed paper.

>

> ===

>

> Nut butter balls from Karyn Seroussi's book.

>

> 1 cup nut butter

>

> 1/2 c. powdered Dari Free

>

> 1/2 c. honey

>

> Roll into balls and coat with gluten free cookie crumbs (coconut or sesame

> seeds) and refrigerate. You can add some flaxseed oil in there.

>

> ==

>

> MAPLE SUGAR CANDY - wheat, gluten, corn, soy, dairy, and egg free

>

> 1 1 /4 cups maple syrup

>

> Transfer maple syrup into small saucepan, and bring to boil. Without

> stirring, attach a candy thermometer to pan and slowly cook until

> temperature reaches 280 degrees. Using a small spoon, carefully drizzle

>

> syrup onto shallow baking pan that has been coated with canola or

acceptable

> cooking oil, or use parchment paper to line tray. Syrup can be drizzled

into

> shapes or small metal cookie cutters can be placed on

>

> trays to act as molds. Allow to cool completely before attempting to

remove.

>

> =

>

> -----

>

April 16, 2001

> I know the holidays really pack a punch... as a parent with a

> special needs child the holidays can either be good or

devastating.

Thanks for the kind words, ! I am glad you had such a super

Easter. While I was videotaping Brett hunting for Easter eggs in our

yard yesterday (with much prompting and encouragement from my

husband), my primary thought was " It will be so nice to compare this

to next Easter, when he'll be running around yelling 'Look Mommy! I

found a yellow one!' " . The power of positive thinking...

For Brett's 2nd birthday, he was clueless about what presents were,

why or how to open them, and he didn't even care what was inside once

he did. (Thank heavens we only had a small family party at home!)

For his third birthday, he was tearing off the paper and

saying " Yay! " , and we had a hard time getting him to move on to the

next gift because he wanted to play with the one he just opened.

The holidays are so great for noticing milestones. May all your

holidays be wonderful!

Sue

April 17, 2001

thanks for your post- it made me smile. Yesterday (Easter) was a great

day in our house too. Even though my son was up early for the Easter egg

hunt, he was great all day. Usually the holidays have been a difficult time

for him because lack of sleep spelled meltdowns. But he was just great all

day yesterday, even though he was tired by the afternoon. And my best

girlfriend made THREE special cakes, and brought a bunch of special

appetizers. My sister made mashed potatoes whipped with gfcf chicken broth.

There was not an ounce of diary or wheat in our house or on our table. And

we didn't miss it either. The efforts and love of family does mean so much.

Love, (soaking up the sun by the pool in Los Angeles!)

super de dooper corn free special treats for my

sweetie.

>

> HARD CANDY/LOLLIPOPS- corn, dye, wheat and gluten free

>

> 3 1/4 cups granulated sugar

>

> 1 1/2 cups maple syrup

>

> 1 cup water

>

> safe flavoring

>

> Combine sugar, syrup and water in saucepan. Stir over medium heat until

> sugar dissolves. Attach a candy thermometer to the side of pan, and allow

> mixture to boil without stirring, until temperature reaches 310

>

> degrees. Remove from heat. When mix ceases to boil, add desired amount of

> flavoring. Pour into lightly greased molds, and allow to cool for several

> hours prior to removing.

>

> =====

>

> BUTTERSCOTCH HARD CANDIES - wheat, gluten, dairy, corn, soy, and egg free

>

> 2 cups light brown sugar

>

> 1/2 cup safe margarine

>

> 1/4 cup water

>

> 1 tablespoon apple cider vinegar

>

> In a medium saucepan, combine all ingredients and bring to boil. Attach a

> candy thermometer after mixture begins to boil, and cook without stirring

> until the temperature reaches crack stage. Carefully pour hot

>

> mixture into a well greased shallow cake or cookie pan. Score top when it

is

> partially harden, and crack when cool. Or, pour into well greased candy

> molds and allow to cool for several hours prior to removing.

>

> ====

>

> CARAMEL CANDY - dairy, egg, wheat, gluten, and corn free

>

> 3 cups granulated sugar

>

> ¼ cup water

>

> 1 cup safe brown sugar

>

> 1 cup soy milk, or Dari-free? prepared

>

> 1 cup non-dairy coffee cream(or ¾ cup dairy alternative + 1/3 cup melted

> margarine)

>

> 1 teaspoon safe vanilla

>

> In a large saucepan, combine all ingredients except vanilla. Dissolve

sugar

> by cooking over low heat, stirring constantly. Increase temperature to

> medium, and bring to boil until candy thermometer reaches

>

> 235 degrees(softball stage). Remove from heat, and stir in vanilla. If

using

> mixture to coat candy apples, you may do so now. If making individual

> candies, pour mixture into chilled and greased 7 x 11 pan.

>

> Allow to cool, and cut into small squares. Wrap candy individually using

> plastic wrap or waxed paper.

>

> ===

>

> Nut butter balls from Karyn Seroussi's book.

>

> 1 cup nut butter

>

> 1/2 c. powdered Dari Free

>

> 1/2 c. honey

>

> Roll into balls and coat with gluten free cookie crumbs (coconut or sesame

> seeds) and refrigerate. You can add some flaxseed oil in there.

>

> ==

>

> MAPLE SUGAR CANDY - wheat, gluten, corn, soy, dairy, and egg free

>

> 1 1 /4 cups maple syrup

>

> Transfer maple syrup into small saucepan, and bring to boil. Without

> stirring, attach a candy thermometer to pan and slowly cook until

> temperature reaches 280 degrees. Using a small spoon, carefully drizzle

>

> syrup onto shallow baking pan that has been coated with canola or

acceptable

> cooking oil, or use parchment paper to line tray. Syrup can be drizzled

into

> shapes or small metal cookie cutters can be placed on

>

> trays to act as molds. Allow to cool completely before attempting to

remove.

>

> =

>

> -----

>

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