Buttermilk Rice Pancakes

Source: Whole Foods for the Whole Family
Date tried: March 29, 2017
Yield: 16 4” pancakes
Time needed: 5-10 minutes + cooking time

These are so good! I love any pancakes made with buttermilk. And using rice flour is a nice light touch. This recipe is not found in the new book, but as a variation of Basic Wholegrain Pancakes in the original edition.

Buttermilk Rice Pancakes

Buttermilk Rice Pancakes
2 cups buttermilk
4 eggs, separated
pinch cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2 cups brown rice flour
2 Tbsp. honey
2 Tbsp. melted butter

Beat the egg whites together with cream of tartar until stiff and set aside.
Combine buttermilk, egg yolks, honey and oil
In another bowl, combine baking soda, salt and brown rice flour.
Mix dry ingredients buttermilk mix to make a batter.
Fold in beaten egg whites.
Cook on lightly greased skillet or griddle.

Extras can be frozen for snacks or busy mornings.

Yorkshire Pudding

Source: Whole Foods for the Whole Family
Date tried: May 1, 2015
Yield: 1 8” x 8” pan or a dozen muffin tin size (6 servings)
Time needed: 2 hours chilling time + 1/2 hour in the oven

Would you believe it is the first time I ever made Yorkshire pudding myself? I can understand why they are so popular. I used the muffin tin technique for baking and they came out quite well.  Loved them!

Yorkshire Pudding with Beef Steak

Yorkshire Pudding with Beef Steak

Yorkshire Pudding
1 cup sifted whole wheat flour
1/2 tsp salt
2 eggs beaten
1 cup milk
1/4 cup hot beef drippings (or melted butter, if you have no drippings)

Combine flour and salt in a medium bowl.
Beat eggs and milk together.
Slowly add liquid to the flour mix, beating until the batter is smooth.
Cover and chill for at least 2 hours.

When ready to bake:
Preheat oven to 425oF (400oF if using muffin tins)
Heat beef drippings in a shallow 8” x 8” pan or divide hot beef drippings among 12 muffin tins.
Pour cold batter into pan. Or fill each muffin tin half-full.
Bake 25-30 minutes.

Suggestion: Serve with salad and onion soup on a chilly night.

Diastatic Malt

Source: Whole Foods for the Whole Family
Date tried: July 17, 2014
Yield: about half a cup
Time needed: a week

Well, I have been away from the blog for a while , but I haven’t been away from the kitchen.  Now that I have caught up on writing up the recipes, it is time to catch up on posting them.

You probably never heard of this one before.  I never had.  Don’t let the time dismay you. . Most of the time is spent watching sprouts grow. But what is it?

This is a homemade sweetener with a slightly malty taste which you can use to replace honey when baking bread. Or sprinkle some on your breakfast cereal and make your own malted milkshakes.  I haven’t tried it in coffee yet, but on most things it works very well. Great discovery for people who want or need to use less sugar.

Diastatic Malt

Diastatic Malt

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White Sauce Casserole

Source: Whole Foods for the Whole Family
Date tried: December 29, 2012
Yield:4 servings
Time needed: 1 hour

Prior preparation needed
Cook soybeans the day before or starting early in the morning

This is a really nice vegetarian casserole based on a white sauce. Just a little vegetable chopping to do and it’s in the oven till dinner is served.

White Sauce Casserole

White Sauce Casserole

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LLL Baking Mix

Source: Whole Foods for the Whole Family
Made: September 24, 2013
Yield: 11 cups
Time to make: 10-15 minutes

Since this baking mix comes from a cookbook published by La Leche League, naturally, it gets the name LLL.

I went all out with the options on this one, using the optional nutritional yeast in the main recipe as well as ingredients from both variations: soy flour, rye flour, wheat germ and bran.

A unique feature of this mix is the use of oil rather than margarine or shortening as the fat. Easy to mix in with just a fork to get a fine bread crumb consistency.

LLL Baking Mix

LLL Baking Mix

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