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    6 Recipes

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    Even Using 100% whole wheat flour these are light and Delicious. You won't miss using All Purpose flour, I promise! Detail, details: Benefits: 30% Lower glycemic load, 25% more protein, 40% less inflammation factor rating, 500% more Fiber! Topping found here: - You can use soy milk if you like. - Unless you are Vegan don't skip on the Egg (yolk), it's a chemical thing. - If you cut the recipe in half, still use one egg. - It may seem tempting to not add the oil either, but again - unless it's a health thing, you can chemical reactions. You also don't have to use oil/spray on the griddle if it's non-stick this way. - Try substituting some Whole-Grain Corn meal for flour and removing vanilla for corn cakes! - I also add salt & Garlic (remove vanilla) to make dinner cakes!

    Recipe #475736

    Low sugar, low cal, so easy! I make it for Whole Wheat Pancakes, see here: Serves 4 This calls for frozen strawberries. I slice fresh and then freeze them anyways, but fresh would be fine, just allow more time. Freeing breaks the cell walls and makes them mushier.

    Recipe #475098

    Don’t let the complex instruction fool you… it IS simple, it’s just hard to find detailed directions. It’s really not a “science” like baking and pastry is, so fee free to play around a little! The important part is that you have everything prepared before you start to assemble with the dough, it can be finicky, but totally do-able! My mother in law is a purist and makes Baklava with only walnuts, sugar, and Karo syrup (and dough of course!). I wanted to experiment with a more complex palate and this is what I came up with! From researching recipes, it looks like Baklava is holy to some people: “ONLY butter!”, “ONLY rosewater!”, “ONLY walnuts/pistachios/etc.!” – Ummm… calm down. It’s ONLY a dessert! This is a recipe that I made by combining what looked best to me and what felt right at the time. It came out WONDERFULLY so I wanted to let you know what I did…

    Recipe #473413

    You want a hunk o' meat that compares to a REAL steak house? Well, here it is! Yes, I get that steak houses get dry aged, prime graded meats, but for the rest of us I'll let you in on the secret that makes their steaks so much better than "ours": SIZE, Sweetness, and CHAR! Each "steak" is for two people... two HUNGRY people (or my fiancee).

    Recipe #470653

    super easy, super delicious... and better for you than pumpkin pie... I hope!

    Recipe #470652

    Simple & straight forward. I like the brioche style starter sponge to make sure everything is moving right along.

    Recipe #467915

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