PURRfect Pancake Recipe - Indian Fry Bread -Funnel Cakes-Oatmeal Cookies~ eXchanger style ~ Recipe for Almond Milk and Banana Bread

PURRfect Pancakes ~ eXchanger style



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(this is an old NO fail,

family recipe

from the 1800's)



We grew up on pan_cakes LOL



3 tbsp of sugar in the raw

1 1/2 cups of all purpose flour

3 tsp. of baking powder (without alum)

1/2 tsp of sea salt

1 3/4 cups milk / butter milk (or PURE TRIM)

1 slightly beaten egg

1 teaspoon REAL . vanilla



Melt 3 tsb. of REAL butter in skillet

and, then after melted,

mix it, into the batter



Let the mixed batter

stand for 5 minutes before cooking



it take about 2-3 minutes per side

on a hot griddle at 400 degrees F



IF YOU WANT TO DO ONION RINGS....

use the same batter,

just don't use vanilla,

add 1/2 tsp. of onion powder

and, utilise ice cold milk, or cold buttermilk (or Pure trim)

when you make the batter.



Preheat a deep fryer and wow!!!

Nice and simple but incredibly yummmmmmmmy!



Coconut shrimps

use the same batter

except utilise coconut oil, instead of butter

and, use vanilla, instead of onion powder

USE 3 tsp. of butter

(or, 3 tsb of coconut oil/ or, split it

1 1/2 tsp of coconut oil / and, 1 1/2 tsp of butter)

FRYING in coconut oil, is amasing !!!



and, then, after dipping in batter,

roll in coconut - and, deep fry



WAFFLES

2 eggs

1 1/4 c. milk/ OR buttermilk (or pure trim)*

1 tsp. vanilla

2 tbsp. melted butter

1 3/4 c. flower

1 tsp of baking powder



Preheat waffle iron - the iron is what makes a waffle a waffle!



Separate the eggs.

Beat egg whites until they form firm peaks.

Beat egg yolks, milk and melted butter.

Combine that mixture with the dry ingredients,

then, Fold in the beaten egg whites.

and, Spoon it evenly on the waffle iron and cook.



* PURE TRIM

to get pure trim at wholesale prices visit our website at https://workingwonders.puretrim.com

or, call 1-800-69-aware, tell them you were referred by Susan #1250401

This product is a great milk replacement, and, it is also cheaper than milk,

and, is NOT full of chemicals, drugs, etc.,

BTW we lost over 60 lbs and, 30% body fat

while using PURE TRIM, without GMO's)

We recommend PURE TRIM instead of drinking milk !!!

Available in Vanilla or Chocolate-which is actually pure chocolate





Pure trim - mix pack with 16 oz of water & blend well ~ and, put into the fridge

(we also,mix this with eggs, and, make the best eggs on the planet) <grin>



https://workingwonders.puretrim.com



love/susan lynne schwenger

13

The eXchanger aka white lotus star

(who loves to cook things, the old fashioned way)


love/susan lynne schwenger
The eXchanger
(who loves to cook things, the old fashioned way)

Making your own
ALMOND MILK

1 Cup of Raw Organic Almonds
(SOAK these for 24 hrs in water, and, then discard the water - keeping just the nuts)
and, do this about 3-4 times, during the 24 hrs - about every 6-8 hrs

2 Cups of Purified Water

1 Date (pitted) - take out the pit

1/2 tsp of Vanilla Extract

1/4 tsp of pure cinnamon spice


Place all the ingredients into a blender
and then blend it, until it becomes smooth

Then strain it ---
you can utilise a nylon bag, a hemp bag, real cheesecloth, and/or even a paint strainer cloth
(just make sure, whatever you are straining in is clean)

This liquid will be just like 'real' milk - only it is NUT milk - very good for you
and, a great substitute for 'dairy' milk

Banana Bread



Makes 1 full-sized loaf or 2 small loaves  of a 9x9" glass pan

Preheat the oven to 350.degrees F

In one bowl, combine:

1/2 stick (4-5 tablespoons) butter, softened
2 eggs
2 or 3 very ripe bananas
Optional - 1 tbsp of PURE TRIM *

2/3 cup of brown sugar or sugar in the raw
(or,  1/3 cup of brown sugar or sugar in the raw) and, 1/3 cup of unpasterized honey

Use a potato masher, fork, or spoon to squish the banana and mix the ingredients together
. It is alright for there to be small (1 centimeter) chunks of banana in the batter,
but you want most of the banana to be reduced to mush.

In another bowl, combine

1 1/3 cup all-purpose unbleached flour (or, any kind of flour-you like, like guten free)
3/4 teaspoon sea salt
1/2 teaspoon baking soda   (without alum)
1/4 teaspoon baking powder  (without alum)
1 teaspoon of real vanilla extract  (liquid or powder)
1/2 teaspoon cinnamon (optional)

approx. 1/2  of a cup of a combination of things like pecans, walnuts, dried cranberries; chocolate chips, fresh chocolate pieces, dried cherries, apricots,  etc.,) - although, you can leave that out




Combine the wet and dry ingredients and mix until the ingredients are blended together.


Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean.
Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.

Remove from the oven. This bread is great warm, but it is excellent cold too.
After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool.

Once they are cool they can be individually wrapped and frozen.
Enjoy!


* PURE TRIM
to get pure trim at wholesale prices visit our website at  http://www.workingwonders.awarenesslife.com
or, call 1-800-69-aware, tell them you were referred by Susan #1250401
This product is a great milk replacement, and, it is also cheaper than milk,
and, is NOT full of chemicals, drugs, etc.,
BTW we lost over 60 lbs and, 30% body fat while using PURE TRIM, without GMO's)
We recommend PURE TRIM instead of drinking milk !!!
Available in Vanilla or Chocolate-which is actually pure chocolate


Pure trim - mix pack with 16 oz of water & blend well ~ and, put into the fridge
(we also,mix this with eggs, and, make the best eggs on the planet) <grin>
http://www.workingwonders.awarenesslife.com

susan lynne schwenger
The eXchanger
(who loves to cook things, the old fashioned way)

would anyone care for a piece ???

cooking another loaf

did anyone try my receipe ?

making bread - baking - and cooking today

OMG - that looks so tempting. Been on a diet for the past 3mos - lost 25 lbs and swimming in the ocean for an hour 3x a week. Main diet these days is fish and veggies. No wheat. I've copied the recipe to try when we have company next month.

Thanks Susan, I already downloaded it to the other ones you have posted.

There is an upsidedown pineapple pancake where you use coconut oil, place a pineapple ring in the center of the poured pancake, put cherry in center of the ring. When it sets, flip. Top with Torani Butter Rum Syrup and glazed pecans.

http://www.amazon.com/Torani-Butter-Rum-Syrup-750mL/dp/B000PBXJYI/ref=sr_1_6?ie=UTF8&qid=1370710648&sr=8-6&keywords=rum+syrup

FUNNEL CAKES



Funnel Cakes

1 egg, beaten
2/3 cup milk   (OR, use 2/3 cups of pure trim) *
1 tsp baking powder
1 ¼ cup all purpose flour or coconut flour to make gluten free
2 Tbsp sugar
¼ tsp salt
Oil for frying, enough to cover the bottom of the skillet 
Powdered sugar for topping

Mix egg and milk. Sift dry ingredients and gradually add to milk mixture, beat until smooth. 

Preheat oil in fry pan to 375 degrees F. 

Pour batter into hot oil with a funnel with a ½ “ or ¾” hole. Let batter drizzle into hot oil. Spiraling to create a circle. 

Cook about 1 minute, flip over, cooking both sides. Remove and drain on paper towels. 

Sprinkle with powdered sugar and top with fruit preserves while still warm.

Granny's Favorites Cookbooks

PURE TRIM -  mix one package to 16 oz of water
http://www.workingwonders.awarenesslife.com
 
or; call  1-800-69-aware  (referal code :  Susan1250401-Susan)
or; email  workingwonders@aol.com

Yum. Copied and saved.

Caramel Pecan Cheesecake aka cheese cake



Ingredients
1 cup caramel ice cream topping
1 1/4 cups chopped pecans
1 (9 inch) unbaked pastry shells
1 teaspoon vanilla extract
4 eggs
1/2 cup sugar
1 (8 ounce) packages cream cheese, softened

Directions
In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell. Sprinkle with pecans.

In a small bowl, whisk remaining eggs. Graduall whisk in caramel ice cream topping until blended. Pour over pecans.

Bake at 375 for 35-40 min or until lightly browned (loosely cover with foil after 20 min if pie browns too quickly).

Cool on wire rack for one hour.

Refrigerate for 4 hrs or overnight before slicing.

Refrigerate leftovers.

onion soup - OMYGOODNESS

This is definitely one you want to share
so you can save it.

You will want to come back to it later.

FRENCH ONION SOUP CASSEROLE

(recipe from Instructables)


2-3 Tbs butter or margarine
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted**
2/3 c. milk
1 tsp. soy sauce
8 or so slices of French bread

**You can substitute cream of mushroom soup
for cream of chicken to make vegetarian.

Slice onions and try not to cry. With this many onions, its hard.

Melt butter in a saute pan over medium heat, and add onions.

Saute onions until clear, a little brown is ok.

In a shallow 2 qt. casserole pan,
layer onions, 2/3 of cheese and pepper to taste.

Melt butter in a saute pan over medium heat, and add onions.

Saute onions until clear, a little brown is ok.

In a shallow 2 qt. casserole pan,
layer onions, 2/3 of cheese and pepper to taste.

In a sauce pan, heat soup, milk, and soy sauce,
stirring to blend.

Pour soup mixture in a casserole and stir gently to mix.

Top with bread slices.

Bake at 350 uncovered for 15 minutes.

After 15 minutes, top of bread should be nice and toasted.

Push bread slices under the sauce and top with the remaining cheese

Place casserole back in oven and finish baking for 15 more minutes.

Total prep time: 20 minutes.
Total baking time: 30 minutes.

Quick, simple and delicious!

Fully loaded potatoe casserole
A must try!!!!

8 medium potatoes, peeled and cut into quarters
1/2 cup cream cheese
1/2 cup sour cream or vanilla yogurt
1/4 cup salted butter
1/4 cup pure filter milk
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper (optional)
1 1/2 cups shredded cheddar cheese,
divided 8 slices bacon, cooked, chopped, divided
1/2 bunch green onions, sliced

Place potatoes in saucepan, and cover with salted water.
Bring to a boil over med-high heat.
Cook until tender, then drain well.
Preheat oven to 375° degrees F.
Transfer potatoes back to the saucepan.
Masher with a potato masher until almost smooth.
Add cream cheese, sour cream, butter, milk, salt and pepper.
Continue mashing until smooth.
Stir in 1 cup of the cheese and half the bacon.
Spoon mixture evenly into a lightly oiled 3-quart casserole dish.
Use a spatula or fork to make an irregular surface
Bake for 20 minutes.
Top with remaining cheese, bacon and green onions.
Bake for 5 more minutes to melt cheese.
Serve immediately.



https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash4/483564_10151346063841485_1631856994_n.jpg

~Sky
Apple Fritters



Ingredients

1 cup flour
1 1/2 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon salt
1 egg ( beaten)
1/3 cup milk
1 cup apple ( diced)
1 cup cooking oil
confectioners sugar ( for dusting)

Directions

Measure and sift all dry ingredients.
Beat eggs and milk together; slowly incorporating the dry ingredients.
Add the chopped apples.
In a heavy skillet on the stovetop, heat cooking oil over medium-high heat.
Drop teaspoon full of apple-batter into hot oil and fry until golden brown in color- 3 to 4 minutes on each side.
Remove from oil and drain on brown paper.
Cool and sprinkle with powdered sugar.

~Sky
Chocolate Kiss Macaroon



Ingredients

1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1 (14) oz bag Sweetened Flaked Coconut
2 tsp vanilla
1 tsp almond extract
1 egg white
Bag of Hershey Kisses - or use REALCHOCOLATE PIECES
Directions

Preheat oven to 325 degrees, move rack to upper middle position.
Beat egg white in large metal or glass bowl until stiff peaks form.
Mix in the can of sweetened condensed milk and the extracts. Stir well. Stir in bag of coconut.
Mix well. Line a baking sheet with parchment.
Using wet hands, form coconut mix into loose balls and place on lined cookie sheet about 2" apart.
Place hershey kisses on top.
Bake 15 - 17 minutes until golden brown.
Allow to cool briefly, and then remove to wire rack with oiled spatula.
The condensed milk may form a ring of dulce de leche around the cookie

~Sky
Turkish Cabbage Rolls



1 Medium sized head of cabbage

For the Stuffing

1 ½ cups bulgur cooked (cracked wheat)
1 large onion, chopped
3 cloves garlic, crushed
10 sprigs parsley, finely cut
5 sprigs mint, finely cut
1 tbsp tomato paste + 1 tsp mixed with the water for the cooking
1 tsp black pepper
½ tsp cumin
1 tsp salt
6 tbsp olive oil
2 tbsp molasses

For the Sauce

1 ½ cups olive oil
5 cloves garlic
Dried mint
Directions

Separate the cabbage leaves and plunge them, 5 at a time, for 3-4 minutes in boiling water.
Drain and cool.
Cut out any hard veins if necessary.
If the leaf is very large, cut in half.

In a large bowl, mix all the ingredients for the stuffing minus
the 1 tsp tomato paste with your hands.
Take one cabbage leaf, add some of the stuffing mixture
and roll up, fold the end in to lock the cabbage rolls.
Place carefully in layers in the pan.
Add just enough water mixed with the tsp tomato paste to cover the rolls.
Cover the pan with the lid and cook over low heat
for approx 25 mins or until the bulgur is cooked.
Add more water if necessary.
To serve, gently heat the olive oil and add the garlic. Cook briefly and then add the dried mint. Drizzle over the cooked cabbage rolls and serve.

Ingredients

4 boneless skinless chicken breasts
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 small onion, finely chopped
8 ounces small fresh white button mushrooms
1/2 cup dry white wine
2 tablespoons corn starch
1 cup chicken broth
1/2 teaspoon dried thyme

Directions

If the chicken breasts are thick slice them vertically in half 1" thickness. Combine flour, salt and pepper in medium bowl. Dredge chicken in flour mixture.
Melt 2 tablespoons of butter in large skillet over medium heat. Sauté chicken until cooked through, about 10-12 minutes per side. Set aside and cover to keep warm.
Add remaining tablespoon of butter to pan. Sauté onions in butter until just starting to brown, about 2 minutes, then add mushrooms. Continue cooking until mushrooms soften and reduce in size, about 5 minutes. Add wine and reduce to simmer.
Mix corn starch in chicken broth and add to pan. Season with thyme, salt and pepper, adjusting to taste. Let simmer until gravy thickens. Spoon over chicken.
Very nice with mashed potatoes and steamed broccoli.

~Sky
Cheesecake Cookies



Ingredients
3/4 c unsalted butter, softened
3 oz cream cheese,softened
2/3 c sugar
1 tsp vanilla extract
2 c all purpose flour
Directions
Preheat oven to 375F
In large bowl, beat together butter, cream cheese, and sugar. Mix in vanilla. Stir in flour until well combined.
Scoop dough into for into 1" balls. Roll in graham cracker crumbs so cookie is covered.
Place covered cookie balls onto prepared baking sheet. Bake 12-15 minutes, or until the edges are golden and the tops are slightly puffy.

~Sky
Chocolate Cheesecake Brownies



Ingredients

1 teaspoon vanilla extract
2 ounces caster sugar
8 ounces cream cheese, full fat
1 egg
2 ounces plain flour
2 beaten eggs
5 ounces dark brown sugar
4 ounces unsalted butter
4 ounces dark chocolate
Directions

For the cheesecake: Beat the egg in a mixing bowl,
then add the cream cheese, caster sugar and vanilla extract.
Beat until smooth and creamy.

For the brownie: Melt the chocolate and butter together.
Stir well and add the sugar.
Gradually pour in the beaten egg, a little at a time,
and beat well, until thoroughly combined.
Gently stir in the flour.
Spread 2/3 of the brownie mix over the base of a lined 8" tin.
Spread the cheesecake mixture on the top,
then spoon on the remaining brownie mixture in heaps.
Using a skewer, swirl the mixtures together.

Bake at 325°F for 30-35 minutes or until just set in the center
Let cool in the tin, and then cut into squares.

~Sky
Lovely Lasagna Béchamel



1 (16 ounce) packages lasagna noodles
2 cups mozzarella cheese, grated ( 8 oz)
2 cups parmesan cheese, freshly grated ( 5 oz)
2 eggs
1 lb ricotta cheese OR ***1 LB OF MARBLE CHEESE (YELLOW/WHITE)
3/4 cup fresh parsley, chopped
2 lbs spinach, rinsed, stemmed, and chopped
2 cups of chopped onions
2 garlic cloves ( minced or pressed)
1/4 cupvegetable oil or 1/4 cup butter
1/8 teaspoon nutmeg, freshly grated is preferred (optional)
salt and pepper
1 cup unbleached flour
1 cup butter
6 cups milk
Directions

Sauce: Heat the milk until very warm but do not bring to a boil.
In another pan over medium heat, melt the butter.
Do not let the butter brown.
Whisk in flour and cook for 3 or 4 minutes, stirring constantly.
Gradually add the hot milk.
Continue to whisk until the sauce is thickened.
add the freshly grated nutmeg if using.
Sauté the garlic and onions in the butter or oil until the onions are translucent.
Stir in the spinach and 1/2 cup of the parsley.
Add a little water if the spinach is dry.
Cook until the spinach wilts then remove it from the heat; set aside.
Mix the remaining parsley, ricotta, eggs and 2/3 of the parmesan cheese together.
You may cook the lasagna until al dente or don t cook them at all.
Moosewood does not cook theirs, they just layer the raw noodles in the pan.
Oil a large casserole or lasagna pan.
Layer the ingredients as follows:
1 1/2 to 2 cups of sauce,
1/3 of the noodles,
1/2 of the spinach,
all the mozzarella,
1 1/2 to 2 cups sauce,
1/3 of the noodles,
all the ricotta mixture left,
all of the spinach left,
1 1/2 to 2 cups of the sauce,
the remaining noodles,
the rest of the sauce,
sprinkling the remaining parmesan cheese on top.
Cover the casserole and bake at 350°F for 45 minutes.
Uncover the casserole and bake for another 10 to 15 minutes.
Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving.