I’m not sure where I came across this, but if you’re worried about the number of calories (or gluten) in typical pancakes and you like bananas, this recipe is for you. Make banana pancakes by mashing a ripe banana and mixing with two eggs. Add your favorite pancake spices, like cinnamon and vanilla, and then cook like a pancake. Serve with your favorite toppings. I’ve been using honey from our bee hive, my homemade applesauce, and/or strawberry jam. I really enjoy them!
This past weekend I went back towards home and stopped by Half Crown Hill Orchard near Pittsburgh. We picked a peck of fuji, jonagold, and yellow
delicious apples. I brought them home in my suitcase, and turned them into chunky cinnamon applesauce. I like to use the sweet apples because there’s no need to add extra sugar. Yum!
Tropical “ice cream” made by pureeing frozen banana slices, peach slices, and watermelon chunks in a food processor, with a little milk to help them combine. Quite the delicious treat after my 72 mile hot and hilly bike ride today!
Blueberries have been everywhere in the grocery store lately, and they’re delicious, so I infused some with lemon slices, honey from our bee hive, and thyme from our garden.
I tried it tonight, and it’s delicious. I made a light drink with Topo Chico, a squeeze of lemon, the vodka infusion and Creme de Cassis, garnished with a few raspberries. Yum!
I infused some Cruzan white rum with figs from our tree, lemon slices, and honey from our bee hive about 10 days ago. Tonight, I strained the mixture and made a drink.
The drink was the rum, Topo Chico, St. Germain, and a squeeze of lemon garnished with a lemon slice and some raspberries. Out of all the infusions I’ve made, this one may well be my favorite. Just in time for tiki week, too!
Made some banana blueberry “ice cream” by pureeing frozen banana slices and frozen fresh blueberries in my food processor. Added a bit of milk to help them combine. Let it set for a while in the freezer. A delicious, healthy frozen dessert!
Came across a recipe in this month’s vegetarian times magazine that I had all of the ingredients for, and some zucchini about to go bad. Very delicate flavor. I might top the same recipe with parmesan or cotija cheese next time. Pictures of zucchini with pistachios and mint:
Laura Makes 