Healthy Apple Recipes
March 20, 2021 at 6:01 AM | Posted in Eating Well | Leave a commentTags: Apples, bacon, baking, Casseroles, Cooking, dessert, EatingWell, Food, Fruit, Grilling, Healthy Apple Recipes, pancakes, Peanut butter, recipes, Smoothies
From the EatingWell Website and Magazine it’s Healthy Apple Recipes. Find Delicious and Healthy Apple Recipes including recipes like Apple-Peanut Butter Smoothie, Apple Dutch Baby Pancake, and Apple, Bacon and Sweet Potato Mini Casseroles. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/
Apple-Peanut Butter Smoothie
Apples and peanut butter are a classic pair-try them blended together in this healthy smoothie recipe……………….
Apple Dutch Baby Pancake
This one-pan puffy oven-baked pancake recipe will wow brunch guests. Make it your own by swapping out the apple for pear slices, or switch up the spices and try cardamom or ginger in place of the cinnamon………………
Apple, Bacon and Sweet Potato Mini Casseroles
These sweet and savory mini casseroles are ready in just an hour. Refrigerate or freeze the leftovers to enjoy later…………………….
* Click the link below to get all the Healthy Apple Recipes
https://www.eatingwell.com/recipes/19190/ingredients/fruit/apple/
One of America’s Favorites – Scrambled Eggs
October 26, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a commentTags: bacon, baking, Butter, Cooking, Eggs, Food, Milk, One of America's Favorites, pancakes, recipes, Scrambled eggs, Toast
Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs) stirred or beaten together, typically with salt and butter and variable other ingredients, and then gently heated in a pan while being stirred.
Only eggs are necessary to make scrambled eggs, but nearly always salt is used, and very often other ingredients such as water, milk, butter, cream or in some cases creme fraiche or grated cheese may be added. The eggs are cracked into a bowl; with some salt, and the mixture is stirred or whisked. More consistent and far quicker results are obtained if a small amount of thickener such as cornstarch, potato starch or flour is added; this enables much quicker cooking with reduced risk of overcooking, even when less butter is used.
The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating. The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg. Unlike pancake or omelette scrambled egg is virtually never browned.
Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat, just until incorporated. The eggs are usually slightly undercooked when removed from heat, since the eggs will continue to set. If any liquid is seeping from the eggs (syneresis), this is a sign of undercooking, overcooking or adding undercooked high-moisture vegetables.
Variations
* English style. In English style the scrambled eggs are stirred very thoroughly during cooking to give a soft, fine texture
* American style – In American style the eggs are scooped in towards the middle of the pan as they set, giving larger curds.
* Scrambled eggs can be made easily sous-vide, which gives the traditional smooth creamy texture and requires only occasionally mixing during cooking.
* Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on an espresso machine).
* Scrambled eggs can also be cooked in a Microwave oven.
Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish. They can also be presented in small croustades made from hollowed-out brioche or tartlets. When eaten for breakfast, scrambled eggs often accompany toast, bacon, smoked salmon, hash browns, cob, pancakes, ham or sausages. Popular condiments served with scrambled eggs include ketchup, hot sauce, and Worcestershire sauce.
Kitchen Hint of the Day!
September 9, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, pancakes, recipes
Flip those Pancakes…………………….
When making Pancakes – Squeeze round pancakes on an oiled skillet. Watch for bitty bubbles around the edges for a hint at the optimal turn time. Use a spatula to gently peek at the bottom and if it’s lightly browned, give it a flip. Enjoy those Cakes!
Kitchen Hint of the Day! MONDAY
July 27, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Cooking, Cooking Tips, Food, Grilling, Hotcakes, Kitchen Hints, pancakes, recipes
If they bubble flip those pancakes………………
Squeeze round pancakes on an oiled skillet. Watch for small bubbles around the edges for a hint at the optimal turn time. Use a spatula to gently peek at the bottom and if it’s lightly browned, give it a flip. Enjoy those cakes!
Diabetic Dish of the Week – Diabetic Golden Multigrain Pancake Recipe
April 14, 2020 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | Leave a commentTags: baking, Baking powder, Cooking, Cornmeal, Diabetes Self Management, Diabetic Dish of the Week, Diabetic Golden Multigrain Pancake Recipe, Eggs, Flour, Food, Grilling, Honey, Old Fashioned Oats, pancakes, recipes, Reduced Fat Buttermilk, Whole wheat flour
This week’s Diabetic Dish of the Week is Diabetic Golden Multigrain Pancake Recipe. Start your morning off right with this week’s recipe of Diabetic Golden Multigrain Pancake Recipe. This one is made using Whole Wheat Flour, Flour, Cornmeal, Old Fashioned Oats, Baking Powder, Reduced Fat Buttermilk, Eggs, Honey, Vegetable Oil, and Non Stick Cooking Spray. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/
Diabetic Golden Multigrain Pancake Recipe
Ingredients
Preparation time: 25 minutes
3/4 cup whole wheat flour
1 cup all-purpose flour
1/4 cup cornmeal
1/2 cup old-fashioned oats
1 tablespoon baking powder
2 cups reduced-fat buttermilk
2 eggs
1 1/2 tablespoons honey
1 tablespoon vegetable oil
Nonstick cooking spray
Directions
Yield: 13 pancakes
Serving size: 2 pancakes
* In a mixing bowl, combine flours, cornmeal, oats, and baking powder. In a separate mixing bowl, combine buttermilk, eggs, honey, and vegetable oil until smooth. Add wet ingredients to dry ingredients, stirring until a smooth batter forms. Spray a griddle or skillet with nonstick cooking spray and heat it over medium heat. To make pancakes, pour 1/4 cup batter for each pancake onto the hot griddle. When bubbles form and pop, flip each pancake over with a spatula and cook the other side for an additional minute. Repeat until all batter is used. Serve immediately.
Nutrition Information:
Calories: 260 calories, Carbohydrates: 42 g, Protein: 10 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 314 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/breakfast/golden-multigrain-pancakes/
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One of America’s Favorites – Pancakes
December 23, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a commentTags: baking, Berries, Butter., Cooking, Crêpe, Flapjack, Food, Fruit, Hotcakes, One of America's Favorites, pancakes, recipes, Syrup
A pancake (or hotcake, griddlecake, or flapjack, not to be confused with oat bar flapjacks) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies.
The pancake’s shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.
When potato is used as a major portion of the batter, the result is a potato pancake. Commercially prepared pancake mixes are available in some countries. When buttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake, which is common in Scotland and the US. Buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake, a category that includes Blini, Kaletez, Ploye, and Memil-buchimgae.
Pancakes may be served at any time of the day with a variety of toppings or fillings but in America they are typically considered a breakfast food. Pancakes serve a similar function to waffles. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as “Pancake Day”, when, historically, perishable ingredients had to be used up before the fasting period of Lent.
American and Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks) are usually served at breakfast, in a stack of two or three, topped with real or artificial maple syrup and butter. They are often served with other items such as bacon, toast, eggs or sausage. Other popular topping alternatives include jam, peanut butter, nuts, fruit, honey, powdered sugar, whipped cream, cane syrup, cinnamon and sugar, and molasses. In addition, when a pancake is occasionally served as a dessert, toppings such as ice cream, chocolate syrup, and various fruits are often used.
The thick batter contains eggs, flour, milk, and a leavening agent such as baking powder. The batter can have ingredients such as buttermilk, blueberries, strawberries, bananas, apples, chocolate chips, cheese, or sugar added. Spices such as cinnamon, vanilla and nutmeg can also be used. Yogurt may be used to give the pancakes a relatively moist consistency. Pancakes may be ⅓ inch thick and about 4 inches in diameter.
In the US, Mexico and Canada, the franchised restaurant chain International House of Pancakes (IHOP) serves pancakes all day. The Original Pancake House is another chain of pancake restaurants across the US, and Walker Brothers is a series of pancake houses in the Chicago area that developed as a franchised spin-off of The Original Pancake House.
The popularity of pancakes in Australia has spawned the Pancake Parlour and Pancakes on the Rocks franchised restaurants. In British Columbia and Alberta, Canada, the restaurant chain De Dutch serves Dutch and Flemish-style pannenkoeken.
Pancakes are traditionally eaten on Shrove Tuesday, which is known as “Pancake Day” in Canada, the United Kingdom, Ireland, New Zealand, and Australia, and “Pancake Tuesday” in Ireland and Scotland. (Shrove Tuesday is better known in the United States, France, and other countries as Mardi Gras or Fat Tuesday.) Historically, pancakes were made on Shrove Tuesday so that the last of the fat or lard was used up before Lent. No meat products should be eaten during Lent.
Healthy Pancake Recipes
October 3, 2019 at 6:02 AM | Posted in Eating Well | Leave a commentTags: Apples, Baking, Cooking, EatingWell, Flour, Food, Fruit, Grilling, Healthy Pancake Recipes, pancakes, recipes, Syrup, Whole Grains
From the EatingWell website and Magazine its Healthy Pancake Recipes. Start you mornings off right with these Delicious and Healthy Pancake Recipes with recipes including; Strawberry Pancakes, Apple Puffed Oven Pancake, and Whole-Grain Buttermilk Pancakes. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Pancake Recipes
Find healthy, delicious pancake recipes including blueberry, banana, chocolate chip and low-calorie pancakes. Healthier recipes, from the food and nutrition experts at EatingWell.
Strawberry Pancakes
Every day should start with a stack of strawberry pancakes. These old-fashioned pancakes are made with white whole-wheat flour so you get a bit of whole grain in every bite, but they’re still lightly and fluffy, just like your family likes…………………
Apple Puffed Oven Pancake
Apple pie spice is a blend of cinnamon, nutmeg, allspice, and cloves or ginger. If you don’t have any on hand, you can substitute cinnamon and a dash of cloves in the recipe……………
Whole-Grain Buttermilk Pancakes
This healthy whole-grain buttermilk pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of sugar. Compared to most store-bought mixes or a classic recipe, this recipe saves about 30 calories, 3 grams saturated fat and 4 grams total sugar per serving, plus you’ll dish up 2 extra grams of fiber. If you want to experiment with different types of whole grains, replace up to ½ cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds……………………..
* Click the link below to get all the Healthy Pancake Recipes
http://www.eatingwell.com/recipes/18659/mealtimes/breakfast-brunch/pancakes/
Kitchen Hint of the Day
October 3, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Butter, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Olive oil, pancakes, recipes
Love those Pancakes………..
Instead of butter, use Olive Oil – To prevent pancakes from burning, use olive oil! Butter can easily burn on the stove, but olive oil gives pancakes nice, crispy edges without burning them. Olive oil will prevent your pancakes from sticking to the griddle, too. You’ll know when your pan is hot enough when the olive oil easily moves around your griddle.
* Thank you to Maddie for passing this hint along to share.
Healthy Pancake Recipes
September 18, 2019 at 6:01 AM | Posted in Eating Well | Leave a commentTags: Baking, Berries, Blackberries, Blueberries, Butter, Cooking, EatingWell, Food, Fruit, Grilling, Healthy Pancake Recipes, pancakes, recipes
Healthy Pancake Recipes from the EatingWell website and Magazine. Delicious and Healthy Pancake Recipes with recipes including; Triple-Grain Flapjacks, Corn Pancakes with BBQ Pulled Turkey and Coleslaw, and Berry Swirl Pancakes. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/
Healthy Pancake Recipes
Find healthy, delicious pancake recipes including blueberry, banana, chocolate chip and low-calorie pancakes. Healthier recipes, from the food and nutrition experts at EatingWell.
Triple-Grain Flapjacks
Cornmeal, rolled oats, and wheat flour are the trio of grains in these pancakes. Chopped dried cherries or cranberries are also good choices in place of the optional blueberries or currants……….
Corn Pancakes with BBQ Pulled Turkey and Coleslaw
Corn pancakes topped with turkey in homemade barbecue sauce and coleslaw will become one of your favorites, especially if you love breakfast-for-dinner………….
Berry Swirl Pancakes
Adding applesauce to these Berry Swirl Pancakes ensures helps to reduce sugar content and ensures that they will be moist and delicious for breakfast………………
* Click the link below to get all the Healthy Pancake Recipes
http://www.eatingwell.com/recipes/18659/mealtimes/breakfast-brunch/pancakes/
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