Per serving: calories 215, fat 5.2g, 22% calories from fat, cholesterol 82mg, protein 34.2g, carbohydrates 6.9g, fiber 2.6g, sugar 3.1g, sodium 152mg, diet points 4.7.
- Tbs. margarine
- garlic powder
- chopped onions
- frozen cut green beans
I like to make these pancakes small – maybe 2" in diameter; they’re more like a snacking cake than something you pile up on your plate and sit down to eat. You can eat them spread with maple butter, creamed honey or just butter. Even by themselves they’re delicious!
- whole wheat all purpose flour
- white all purpose flour
- kosher salt
- buttermilk
- large eggs
- vegetable oil and butter for frying
I added the chocolate chunks…just for another layer of chocolate and another dimension of texture to the cake. YUM.
I baked this in a plain tube pan (because I didn’t have a nice bundt pan yet)…next time I definitely would make it in the fancy bundt pan…if for asthetic reasons only.
- cocoa
- cinnamon
- eggs
- grated orange zest
- coarsely shredded zucchini
- milk
- chopped pecans
- chocolate chunks
- boneless beef chuck roast
- olive oil
- baby carrots
- prepared horseradish
- pepper
from comments thread at 101cookbooks, thanks thenelenasays
- ginger
- cinnamon
- brown sugar
- egg
- molasses
- grated orange zest
- buttery round crackers
- eggs
- chopped onion
- herb-seasoned stuffing mix
- Milk
- sqr semisweet chocolate
- Eggs
- Three-inch pieces stick cinnamon
Serve with baked potatoes, baked butternut squash, steamed broccoli, and a green salad.
- vegetable oil
- brown sugar
- apple cider vinegar
- corn starch
- worcestershire sauce
No pears? Then use a tart apple instead. This is a salad that I sometimes eat as a main course, adding shavings of a firm British cheese, such as nutty Wensleydale, Appleby’s Cheshire or a mild Caerphilly. Serves 2.
- The juice of a lime
- tbsps light olive oil