Looking to share baking recipes: Egg Free & Peanut Free

Chocolate Balls
1/2 cup Milk
1/2 cup butter
6 tbsp Cocoa
2 cups White Sugar

Stir consistantly & bring to Boil
Boil for 1 minute or so
Add:
3 cups oats ( 4 cups of you don't want to add coconut)
1 cup coconut

Stir well & fast (I leave the pot on the stove to keep it warm as it cools fast)

Spoon balls (drops) to a waxpaper lined cookie sheet

Chill in the fridge until cooled

Just reraised one for you.

Cookie Fudge

Makes about 64
3 6-ounce packages white chocolate baking squares
1 14-ounce can sweetened condensed milk
1/8 teaspoon salt
3 cups (about 20 cookies) coarsely crushed cookies of your choice (Oreos or chocolate chip cookies are good choices)
In heavy saucepan, over low heat, melt white chocolate squares, condensed milk and salt. Remove from heat; stir in cookies. Spread evenly into foil-lined 8-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into 1-inch squares. Store tightly covered at room temperature or in refrigerator.

Ornaments
A richly scented ornamental cookie. These would be fabulous decorating a christmas tree, but don't try to eat them!

1 cup ground cinnamon
4 tablespoons white glue
3/4 to 1 cup water
Mix cinnamon and glue. Gradually add the water. Stir until a ball of dough forms. Roll out with rolling pin 1/4 inch thick and cut with cookie cutters. Poke a hole and let dry at room temperature for 1 to 2 days, turning over every 6-8 hours. If desired, decorate with white Royal Icing. Hang with ribbon and enjoy the fragrance!

[This message has been edited by kkeene (edited December 02, 2005).]

This is a regular recipe from Betty Crocker for gingerbread but is egg, milk and nut free.
[url="http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=34625"]http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=34625[/url]

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Jana

[url="http://www.seattlefoodallergy.org"]www.seattlefoodallergy.org[/url]

I just reraised my chocolate crumb bar recipe for you. Egg/nut free and really good!

This is a soft cookie - kinda like a Gingerbread - but more delicate taste.

Sour Cream Spice Cookie (Pfeffernusse)
3/4 Cup White Sugar
4 T. Butter (Don't skim and use Margarine)
1/2 C Sour Cream
1/4 C Liquid Honey
1 t. Vanilla
2 C Flour
1/2 t. Baking Soad
1 t each ginger & cinnamon
1/2 t each nutmeg & black pepper
1/2 t each allspice, cloves & salt

Cream sugar & butter. Add sour cream, honey & vanilla. Slow incorporate sifted dry ingredients. Divide dough into 2 or 4 parts. Wrap in plastic wrap and flatten. Chill 3 or 4 hours. Roll to 3/4" thick. Cut into Christmas shapes or just rounds. Bake 8-10 minutes at 350. They will grow a bit when you bake them so leave extra room and don't pick cutters with too much detail. Decorate with icing sugar & milk or water icing. Enjoy.
This is a traditinal German/Russian/Mennonite Cookie.

Snowmen Cookies

1 250g (8 oz) Pkg Cream Cheese, Softened
3/4 Cup Butter, softened (don't use margarine)
1 cup icing sugar
1/2 t vanilla
2 1/4 cups Flour
1/2 t baking soda

Beat cream cheese, butter, sugar & vanilla in large mixing bowl with hand mixer. Add dry ingredients. Chill 1 hour. Heat oven to 325. For each snowman, shape head into 3/4" ball and body into 1" ball. Place one head slightly overlapping one body on an ungreased cookie sheet. Flatten with bottom of glass. Repeat. Bake 15 minutes or until light golden brown. Cool on wire rack. When cool, sprinkle each snowman with icing sugar. Decorate as desired. Makes approx 3 dozen snowmen.

Thanks for the Posts Keep them comin...
I love to get new ideas

Swirled Peppermint Bark

Tips: This is pretty and festive-looking, and, depending upon how you make it, can be a good project for little kitchen elves at holiday time. There are two ways to go here: you can use supermarket chocolate and candy canes, or, for a more adult or sophisticated crowd, use best-quality chocolate and better candy canes. Where to find the latter? I order my candy canes from Hammond