Since he came off the dairy we have noticed a secondary allergy that was masked before. We finally tracked it down to eggs. Now I'm going through all the recipes and menu items I've found that are dairy free and altering them to be egg free too. It's a bit of work and there are some foods I just won't be able to make until he grows out of it. (Please let him grow out of it) But I have also found some recipes and ideas I never would have had if I hadn't had to look around.
Sometimes in our writing we get so comfortable with a plot line or a basic character that we don't challenge ourselves to look for something different. If we cut out a word or situation that we often rely on we might be surprised with what we come up with.
Just for fun since it's Friday I'm going to post my favorite cake recipe here. I'm not a cake person so I don't make cake much. Not even for birthdays. This cake however is too delicious to pass up. No it's not dairy free so when I make it we have to hide it from the kids. I do, however, have a gluten free version if anyone wants.
Honey Bun Cake- Original Version
1 box yellow Cake Mix
¾ cup Wesson oil
½ cup granulated sugar
1 8oz sour cream
1 cup coconut
1 cup brown sugar
3 or 4 teaspoons cinnamon
Mix cake mix, oil and white sugar. Add eggs one at a time. Add sour cream. Blend well with electric mixer. Stir in coconut. Pour half of batter into a greased and floured 9 x 13 dish.
Mix brown sugar and cinnamon. Sprinkle ½ cup of mixture over batter. Pour remaining batter over sugar mixture and sprinkle with remaining sugar mixture. Swirl with knife if desired. Bake at 325 degrees for 40-45 minutes or until done in center.
½ to ¾ cup powdered sugar
2 Tablespoons melted margarine
1 teaspoon vanilla
2 or 3 teaspoons milk
Use an electric mixer to blend ingredients. Pour over hot cake.
Best. Cake. Ever.