My Early Morning Visitoes

 Hello, Darlings

I had an early surprise. These dogs surprised me while I was folding up a green house canopy I need to return. 

There both sweeties. I hope they made it home safely.

 

Evelyn’s Rice Milk Pancakes

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Hello, Darlings

Today’s recipe is for people, like me, that are lactose intolerant and have high cholesterol. A few years ago, I started replacing as many milk products with either vegan or lactose free products. I then converted as many recipes as I could that called for cow’s milk as an ingredient with rice milk. Some of you might be using my air fryer corn bread in which I swapped out the whole milk and whole egg for rice milk and egg whites.

In this recipe I swapped out the same ingredients. The pancakes are very good and are a family favorite. I hope you have enjoyed them for years as we have done.

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Evelyn’s Rice Milk Pancakes

Ingredients

1 cup all-purpose flour

1-1/2 tablespoons brown sugar

3 teaspoons regular baking powder

1/4 teaspoon salt

3/4 cup rice milk, regular or unsweetened 

2 tbsps cooking oil

Margarine or butter

2 egg whites

Directions 

1.      In a medium bowl, combine flour, brown sugar, baking powder, and salt

2.      In another  medium bowl or mixer add  milk, cooking oil

3.      and egg, mix until blended

4.      Stir into flour mixture just until moistened

5.      If the mixture is too thick add a little more rice milk

6.      For each pancake, pour ¼ cup mixture onto preheated 350°F to 365°F nonstick-coated electric skillet

7.      Add some butter, margarine, or cooking spray

8.      Flip when bubbles form on the surface

9.      Cook until golden brown

Makes 6 pancakes

Adapted from recipe in Betty Crocker’s 40^th Anniversary Edition Cookbook

 

Download the PDF

Slicing, Spicing and Stirring the Meal

 

Help, Darlings

Today I have two recipes to share with you. Each is based on my sudden urge for something new and my unique pallet, so I hope you will enjoy them.

 First is my twist on Greek salad dressing. After refrigerating add a warm water to thin out a little or you cam substitute coconut milk for the coconut cream.

 

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Evelyn’s Creamy Greek Salad Dressing          

Ingredients

• 1/2 cup extra virgin olive oil
• 2 Tbsp lemon juice, concentrate
• 1 clove garlic
• 1/2 cup fresh Greek oregano, chopped
• 1-1/2 tsp dried parsley
• 1 tsp regular dried oregano
• 1-1/2 tsp dried tarragon
• 1 tsp dried basil
• ¼ cup fresh sweet basil
• 1/4 tsp salt
• 1/2 tsp butcher grind black pepper
• ¼ cup coconut milk or cream

 

Directions

1. Cropped fresh herbs in chopper, then Combine all dressing ingredients in a food Ace blender and puree on setting 1 once.
2. Then blender on Smoothie setting once. Push mixture on upper of glass down.
3.  Blend mixture on puree setting 1 twice, pushing down mixture in between pureeing. This heat mixture for about 2:45 minutes and release the favor in the dry herbs
4. Once done place in a air tight jar; let cool and serve
5. Or, to heighten favor let refrigerate over night or 24 hours.

PDF

This second receipt is for seasoning flour for frying various meats.

 

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Seasoned Flour for Fish Or Chicken Or Pork Chops

 Ingredients

2 cups of flour

2 tsps seasoned salt

1/8 tsp cayenne pepper

1egg white

2 tbsps water

 

 

Directions

1.     Mix egg white and water mixture in medium flat bowl, set aside
2.     Place all ingredients in a gallon plastic bag, except egg mixture
3.     Shake well to mix
4.     Followed by adding fish or chicken or pork chops to seasoned flour
5.    Coat well and then remove from bag
6.    Cover  fish or chicken or pork chops with egg white and water mixture
7.    Add fish or chicken or pork chops to seasoned flour again for crusty topping
8.   Cook as usual.

PDF

‘Widescreen Online Review’

Until next,

Stay well, Darlings