Collected by Melanie England
unless otherwise noted

We all know how hard it is for EB patients to get enough calories and protein into their diet, especially when they have esophageal complications and require a soft diet. Here are a few recipes that have worked well in our home.

Homemade Spaghetti-Os

2 cups cooked ABC’s pasta
1 can tomato soup
1 can heavy cream

Cook pasta to desired tenderness and drain. Prepare tomato soup by adding 1 can of heavy cream instead of water. Mix past and soup together and top with grated cheese.

Chocolate Mousse

1-cup heavy cream
1 small package Jello instant chocolate pudding (or any flavor you prefer)

Put cream in freezer for 1 hour. It will whip better when chilled. After chilling remove and add 5 teaspoons of pudding mix. Mix on high speed with electric mixer until stiff peaks form. Eat as-is or freeze for a high calorie frozen treat. For a truly decadent dessert add shaved chocolate or chocolate syrup as a topping.

Egg drop Soup

5 cups water and 3 chicken bullion cubes OR 5 cups chicken stock.
2 eggs

Bring water to a boil and add bullion cubes. Let boil for 5 minutes, or just bring to a boil if using stock. Beat eggs and slowly drizzle from spoon or measuring cup into boiling stock to make thin ribbons of egg. Mushrooms, cubed tofu(very high in protein), or cooked chicken may be added if tolerated.

Fake-a-roni Bake

This recipe is very high in protein. Soy products are a great source of protein, but have gotten a bad rap as being tasteless. That really just depends on how it is cooked, and this recipe is really great.

2 cubes firm silken tofu
1-cup heavy cream
3 cups sharp cheddar cheese

Drain tofu by placing and a colander and pressing firmly with spoon or spatula. If it is dry enough it should crumble easily. Crumble into 9x13 baking dish and preheat oven to 350. To make cheese sauce put heavy cream in saucepan on low heat. Stir constantly, and when it begins to bubble slowly add 2 cups of cheddar cheese until it has all melted, still stirring constantly. Pour cheese sauce over tofu and garnish with 3rd cup of cheese. Bake until sauce is bubbly and cheese is melted on top.

Cream of Mushroom Soup

1 lb. Mushrooms
¼ cup butter
10oz concentrated beef broth
1 cup heavy cream

Wash and slice mushrooms. Sauté to desire consistency in ½ cup butter on low heat (about 30 minutes). Add beef broth and salt to taste. Simmer for 15-20 minutes. Remove from heat and add 1cup of heavy cream.

500 Calorie Milkshake :-)

1 pkg Instant Breakfast
1/2 cup 1/2&1/2
3/4 cup Ice Cream
blend into a milk shake form and eat with a spoon!

Read Bruce's tender steak recipe here
For more wonderful recipes, please visit Cristina's website!

Here's a couple of Recipes courtesy of Libby Ann Tyler

Surprise Cake

Ingredients:

3 eggs (the white part - I don't know the name in English, didn't find in the dictionary - you beat it 'till it looks like snow -  again, I don't know how you call that in English)

1 cup of refined sugar

1 1/2 cup of plain flour

1/2 cup of milk

1/2 cup of chocolate powder

3 spoons of butter

1 spoon of baking powder

 

How to do it:

Mix the sugar, the yolks and the butter until it becomes a cream. Add the rest of the ingredients and, last,  the 'white part of the egg' and the baking powder. Mix a lot and put in a pudding cake tin, already caramelized.

 

Pudding:

4 eggs

1 can of condensed milk

1 1/2 cup of milk

 

How to do it:

Mix all the ingredients in a liquidizer and put slowly over the cake in the cake tin. Put this cake tin in another one, but bigger, with water in it, to bake the cake not directly (I don't know if it's clear enough, it's just that we have a name for this in Portuguese, hard to translate, don't know if you have). It has to be baked for about 1 hour and a half.

Let it cool and take it of the cake tin. Serve it cold.

 

The other recipe is much more simple. All you need is meringue, strawberries or a very soft chocolate and a can of milk cream. 

Put the meringue in a glass tray and break it into smaller pieces. Then put the strawberries or chocolate in small pieces too over the meringue and last the milk cream. Put in the refrigerator for 4 or 5 hours and it's ready to eat.

If you have any recipes to share, please Email Silvia or fill out the form below:

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