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On this page, you will find some sample recipes and some ideas of how to modify recipes to make non dairy foods. Being a kid or an adult who cannot have milk is no fun. Everything seems to have dairy products. However, with a little planning and some creativity, you and your family can enjoy normal meals that are not lacking for flavor or variety. It isn't as difficult as you might think. Let me show you how!
 Let's start off with something very good. This recipe is a little bit time consuming, but well worth it! Be sure to read the tips if you need to replace the margarine! There are margarine substitution ideas to be found HERE.
Phillidelphia Sticky Buns
Two Varieties:
5 1/2-6 1/2 c unsifted flour
3/4 c sugar
3 pkg. active dry yeast
1/2 c softened margarine
1 c very warm water (120-130 degrees F.)
3 eggs, at room temperature
1/2 c firmly packed brown sugar
Walnut Sticky Bun pan preperation:
Melt 1/2 c margarine (substitutes). Stir in 1 c firmly packed brown sugar and 1/2 c light corn syrup. Heat, stirring constantly, until sugar is dissolved. Sprinkle each pan with 1/2 c broken walnuts. Use 2 greased 9 inch square pans. Pour margarine, sugar, ccorn syrup mixture equally into each.
Coconut Sticky Bun pan preperation
Melt 1/2 c margarine (substitutes). Stir in 1 c firmly packed brown sugar and 1/2 c light corn syrup, mixed with 1 tbls. grated orange or lemon rind. Heat, stirring constantly, until sugar is dissolved. Add 1 1/2 c flaked coconut and 1/2 c broken pecan meats. Pour into two greased 9 inch square pans.
In a large bowl, thoroughly mix 1 1/4 c flour, sugar, salt, and undissolved yeast. Gradually add tap water to dry ingredients and beat for two minutes at medium speedwith an electric mixer, scraping bowl occasionally. Add eggs and 1/4 c flour. Beat at high speed for two minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn onto a lightly floured board and knead untill very smooth and elastic, (about 10-12 minutes.)
Divide dough in half and and roll 1 half into a 14 x 9 inch rectangle. Brush with melted margarine and sprinkle with 1/2 the brown sugar. Roll up from the short end to form a 9 inch long roll. Pinch seam to seal. Cut into 9 one inch slices and arrange slices into your prepared pan. Cover pan tightley with plastic wrap and then tin foil. Repeat with remaining dough. May be kept in freezer for up to four weeks.
Remove from freezer. Let stand, coveredwith plastic wrap at room temperature until fully thawed, about three hours. Let rise in a draft free, warm place until more than doubled in bulk. Bake at 375 degrees F. 20-25 minutes, or until done. Cool 10 minutes and invert onto plates to cool.
Makes 1 1/2 dozen buns. Note: No need to freeze if you want them today.
Here is a main dish... and it is something you wouldn't think that you could do without milk.
Creamed Chicken or Turkey
1/2 c finely chopped onion
1/3 c margarine (substitutes)
1/4 c flour
1 1/2 c canned chicken or turkey broth
2 teas. salt
1 teas. MSG
2 slightly beaten egg yolks
3 c diced cooked chicken or turkey
1 6-oz. can sliced mushrooms, drained (pre-cooked or broiled)
1 1/2 c non-dairy coffee creamer
(use either the "non-dairy" coffee creamer described above or use "coffee-mate or another liquid creamer) If you are casein allergic, try Oat Milk because "non-dairy" coffee creamers contain casein.
Melt margarine (substitutes and I suggest a shortening mixture) in a deep walled frying pan and cook the onion in it, just until tender, not browned. Blend in flour. Slowly stir in the broth and non-dairy creamer (substitutes and I suggest Oat Milk). Add seasonings. Cook and stir over medium heat until mixture thickens. Stir a small amount of hot water into egg yolks; return to hot mixture: cook and stir over medium heat for 1-2 minutes. Add chicken or turkey and mushrooms; heat until just heated through. Serve over hot bisquits.
Knowing what part of milk causes you allergy makes a big difference in how you adjust or create a recipe. If you are butterfat allergic, you can use commercial items like "non-dairy" creamers to substitute milk with (and I must say that dishes like mashed potatoes are very good with non-dairy creamer used instead of milk). However, if casein or another milk protein is your problem, you have to be far more careful and make sure you read labels. There are some brands of margarine that are dairy free, but they may or may not be available in your area.
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