The best part of this recipe is the melted butter. It helps the pancakes brown so much better in the pan. Mix your dry ingredients in a bowl and your wet in a separate smaller bowl. I melt my butter in the microwave than add all my wet ingredients in the same bowl. Add wet to dry and mix to combine. Avoid mixing too much or you will get rubber Frisbees. (My grandpa made these for my sister’s and me one day when my grandma was out.) ( I was too young to know better and I complained & probably hurt his feelings. It was super sweet of him to try to make them for us, and boy o boy I miss him and all my grandparent’s now.)
The mix will form bubbles, we want bubbles or the pancakes don’t rise and may be tough. If too thick add a little more milk or some water. ( I most always use almond milk.) Fry on medium low heat with pan coated in cooking spray and wait for bubbles to form in pancakes before turning. Serves 3 or 4.
Mask Details: Large size is approximately 7″ wide plus elastic. Small size is ” 6″ wide plus elastic. Inside pocket where you can add more filtering. * Dried antibacterial wipe would be a good choice. These all have wire wrapped in small fabric tube. *****Please take wire out when you hand wash and dry your mask in case of rusting.
I am not selling these, right now I am out of elastic and I am only using the fabrics I already have here at home. If you want one please contact me through email. firstname.lastname@example.org I will keep making them and after I get enough feedback on how people like them I may sell some. Dave is going to set me up with PayPal so I ask for you to pay the shipping cost. Dave’s co-workers and local people just get in contact with me and we will figure out a way to get one to you from what I have left. I did order elastic but it isn’t here yet. So far these have been given to family, friends, and grocery store workers, but I want to keep giving them out as much as I can. Size small in picture.
1 1/2 c old fashioned oats
1/2 c flax seeds (whole)
1/2 c oat bran
1 c gluten free flour
1/2 c unsweetened applesauce
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup plain or vanilla low or fat free yogurt
1 tsp vanilla
1 tsp cinnamon
2/3 cup honey
1 lg egg
1 cup raisins
Preheat oven to 400* Lightly grease your muffin pans. Place oats, flax-seed, and oat-bran in the food processor and process until well ground. Transfer to stand mixer bowl. Add gluten free flour, baking powder, baking soda, & salt. In separate bowl, (2 c. liquid measuring cup) wisk together yogurt, honey, applesauce, egg, and vanilla. Add to stand mixer bowl on low speed until just combined. Spoon into muffin pans. I had extra so I added the rest to 2 small pans. Bake at 400* for 5 minutes than decrease oven temperature to 350* for 15 more minutes.
1 cup Trader Joe”s Gluten-free flour blend 2 TBS. flax seed (measure whole seeds than grind) 1 cup old fashioned oats (gluten free) 3/4 tsp. baking soda 1 tsp. baking powder 3/4 tsp. salt 2 tsp. cinnamon 1/2 tsp. pumpkin pie spice 1/3 cup melted butter 1/4 cup blue Agave syrup 4 egg whites 8 pitted dates 1 tsp. vanilla 1 single serving cinnamon applesauce 1/2 cup almond milk
Preheat oven to 400* Spray muffin pan with cooking spray.
Add your Almond milk and vanilla to a magic bullet or other strong blender/ food processor and pour flax seeds and dates on top. Process until dates and flax are completely ground. Let all other ingredients come to room temperature. Melt butter. Add all dry ingredients to your mixing bowl and stir in stand mixer to combine. Add the almond milk/flax/date mixture. Than add the melted butter, apple sauce, agave syrup, and egg whites. Use a small ladle or large spoon to fill your muffin pans and bake at 400* for 10 minutes than lower oven to 350* for 3 to 5 minutes more. Makes 12 muffins.
1/2 cup oat flour (oats ground into flour in food processor)
1 teaspoon baking soda
1/2 teaspoon baking powder
2 large eggs
4 Tablespoons butter
4 oz. single serving unsweetened applesauce
6 oz. pineapple juice or apple juice
12 oz. fruit sweetened jam
1/4 cup honey
1/4 cup brown sugar (add to dough crumble on top of jam)
1 cup fine chopped nuts
Preheat oven to 350* In mixing bowl blend the peanut butter, juice, butter, honey, applesauce, and eggs. Add the flours, baking soda, and baking powder. Pat 2/3 of the dough down into a buttered or greased 8 to 10 inch pan. Spread the jam over the dough. Sprinkle the nuts over the jam. Add the brown sugar to the last 1/3 of dough and stir it in. Crumble dough in your hand and add to the top of the squares. Bake at 350* for 35 plus minutes. My squares took 40 minutes. Cool and store in a airtight container.
* 1 lb. ground beef
* 1 lb. ground turkey
* 1 lb. ground pork or mild pork sausage
* 4 eggs
* 1/2 cup ketchup
* 3 slices bread for breadcrumbs or 1 cup breadcrumbs
* 1/2 cup milk
* 1/4 cup red pepper
* 3 carrots shredded
* 1 onion
* 1 TBSP Worcestershire sauce
* 1 tea sea salt
* 1 tea black pepper
* 1/2 tea cayenne pepper
* 1/2 tea italian seasonings
* 1/2 tea garlic
* 1 TBSP olive oil
* (boiling water in larger pan to set 13″x 9″ pan with meatloaf in)
* 1/2 cup ketchup
* 1 TBSP brown sugar
* 1 tea Dijon mustard
* 1/2 tea worcestershire sauce
Preheat oven to 350*
In food processor with metal blade tear up bread to make breadcrumbs, pulse until fine crumbs. Transfer to large mixing bowl. Put vegetables in food processor pulse onion, red pepper, and carrots slices until small diced pieces. Transfer to skillet with 1 TBS. olive oil and cook vegetables for 10 minutes on medium heat until moisture has evaporated. Let cool.
Add all the meats to food processor in chunks evenly around bowl and pulse about 15 times. Transfer to large mixing bowl with breadcrumbs. Add the rest of the ingredients into mixing bowl and mix with your hands to combine. Spray 13″ x 9″ pan add meatloaf and shape. Boil water add to large sheet pan with sides high enough to add 1 inch around pan and room to set your 13″x 9″ pan inside. Bake 1 hour or until internal temp is 160 F. I cooked for 80 minutes. Drain off fat. Brush cooked meatloaf with smooth glaze and cook 10 minutes more. Let rest 10 minutes.
marinate 2 lbs. chicken breasts in dill pickle juice, be sure to only leave it in under 2 hours, (after that the chicken turns yellow)
1/2 cup to 1 cup milk made into buttermilk= (1 TBS.lemon juice added to milk), or buttermilk,
1/2 cup flour,
1/2 c cornmeal,
1 to 2 TBS. powdered sugar, (I have also used honey in place of powdered sugar put in with wet ingredients)
1 t garlic powder,
1/2 t paprika,
1 t seasoning salt,
1 cup panko bread crumbs,
Combine all dry ingredients in gallon size freezer bag. Shake bag to mix. Combine egg and butter milk in bowl large enough to soak nugget sized chicken pieces in. After soaking add pieces a few at a time in dry mixture and Panko
Air Fry in the DeLonghi Multi Fry on the 4 setting without the mixing paddle. Use oil to level 5 and turn after 10 minutes. Total cooking time up to 20 minutes.
For Pretzel Dough
2 1/2 teaspoons yeast or 1 packet rapid rise yeast
1 Tablespoon salt (I like pink himalayan salt)
2 Tablespoons Honey
4 1/2 cups flour
2 Tablespoons olive oil
1 1/2 cup warm water
Add the above ingredients to your bread machine pot in the order recommended by your manufacturer. Mine are listed the way I place them in my Breadman machine. Set your machine to 2 lb. dough setting. Let run and raise in bread machine approx. 1 1/2 hours.
For Dunking Rolled And Shaped Pretzels Into (To give them a darker color and pretzel taste)
2/3 cup baking soda
large pasta pot boiling water
When the dough has raised put the 2/3 cup baking soda in large pasta pot of boiling water. Stir and it will dissolve and cool while you shape your pretzels. On a lightly floured surface dump out your dough and separate it into 8 parts. Roll out into 8 snake like pieces than shape your pretzel. I found that my longer thinner links turned out into better pretzel shapes. Take the shaped pretzel and dunk it into the baking soda water. Place on your oiled (cooking sprayed) baking sheet. Use a stick of butter at room temperature to rub the top of your pretzels add salt to the top if you desire. Preheat oven to 450* and when you have them all shaped, dunked, buttered, and salted bake for 10- 15 minutes.
* My husband and son helped me roll out the pretzels and they had a tough time rolling the dough into snakes or long links but no matter what they looked like they tasted great. P.S- It was much easier rolling them out after my hands were a little wet from dunking the one before in the soda water.
2 1/2 teaspoon rapid rise yeast
4 1/2 cups bread flour
2 teaspoons sea salt
2 Tablespoons honey
2 Tablespoons Olive oil
1 1/2 cup warm water
Place ingredients in you bread machine in the order recommended by your bread machine manufacturer. I listed my ingredients how I added mine with the yeast first. Press the dough button, and for the 2 pound size. My Breadman machine completes the dough in about 1 1/2 hours. You can use the dough as soon as it finishes, refrigerate it up to 3 days or freeze and defrost in the refrigerator. I have tried defrosting in the microwave but only for very short times at 3 power level. The microwave did make a few dry areas in my crust so I wouldn’t recommend using the microwave to defrost unless for super short time to finish defrosting after defrosting for most of the time in the refrigerator.