JennNTN Recipe Reviews (Pg. 1) - (10531412)

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Fluffy Pancakes

Reviewed: Nov. 17, 2013
This is our family's go-to pancake recipe. We have made it many times and it never fails to delight - even the pickiest pancake eaters in the family. To account for allergies in our family, I make these with unsweetened almond milk in place of the regular milk and in place of wheat flour I use 1/2c. gluten free flour blend and 1/4c.almond meal. I also add about 1-2t. vanilla. Even with the changes, they are still just as yummy as the times I have made them without the allergy changes. We have made them chocolate (subbing cocoa powder for 3T of the flour), chocolate chip, pumpkin(decreasing the milk slightly and adding 1/2c. pumpkin puree), cinnamon, etc. they are fluffy, crispy on the outside, nice and soft on the inside.
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Honey Peanut Dressing

Reviewed: Jan. 29, 2013
wow! What a perfect blend of flavors. It took me all of 2 minutes to whip this up. Even though I used dried ingredients from my spice cabinet instead of fresh (i.e. ground ginger, garlic powder, chili powder, dried cilantro), it was still amazing. I'm sure it's even better using the real stuff. I made mine gluten-free by replacing the soy sauce with Bragg's Liquid Aminos. This is definitely one I'll be mixing up when we have company and will also try it over chicken and noodles.
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Pizza Dough II

Reviewed: Sep. 4, 2008
I used slightly more whole wheat flour and less bread flour and prebaked the dough for about 5-6 minutes before topping. We also brushed the crust with garlic butter. This was fantastic!!! We've tried 6 other dough recipes (all somewhat similar) before and this is my new favorite dough. It puffed up quite a bit while I prebaked it, but then was fine once the toppings were added and it was baked again. yummy!
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