National Day of Something on a Stick – 3/28 (Corn Dogs)

GIVEAWAY Winner:  Congratulations to Marie Raye on winning my giveaway.  I hope you enjoy it!

 

National Day of Something on a Stick – Homemade Corn Dogs

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This recipe comes from the cookbook Better Homes & Gardens Heritage Cookbook (pg. 334 under the Fairs & Expositions Heading, © 1976).  After devouring my mother’s copy (reading, not eating…) my mother gave me my own copy after she received a second copy.  Since the first time I read this recipe I have wanted to try it.  I am so excited to share it with you.  Happy National Day of Something on a Stick (tomorrow, March 28).

 

1 cup flour

2/3 cup cornmeal

2 tablespoons sugar

1 ½ teaspoons baking powder

1 teaspoon salt

2 tablespoons shortening

1 Vegan Egg (1 egg, beaten or 1/2 to 1 cup Egg Whites)

¾ cup milk (Cashew)

1 pound hot dogs

Oil

Wooden popsicle sticks or skewers

 

 

Combine flour, cornmeal, sugar, baking powder & salt; cut in shortening until mixture resembles fine crumbs.

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Mix egg and milk; add to dry ingredients & mix well.

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Insert wooden skewers into end of hotdog.

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Pour oil into skillet to depth of 1 inch; heat to 375* (use candy thermometer to monitor temperature).

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Coat hot dogs with batter.

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Brown in hot oil 3-4 minutes.

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Drain well & serve with ketchup & mustard.

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Enjoy!

 

What would you choose for “Something on a Stick”?  Comment & let me know.

Protein

Disclaimer:

I’m not a professional/nutritionist or a doctor; this is just the result of research that I’ve done for myself that I am sharing.  Please research for yourself and don’t forget to consult/discuss with your healthcare provider!

 

This month I am discussing protein.  This is a macro-nutrient that our body needs for energy.  This article on http://www.livescience.com it an informative article on protein:  PROTEIN

We can find protein in various places.  In addition to animal sources (beef, poultry, fish, etc), there are many vegetables/grains/legumes/etc that are good sources of protein.

See here and here for lists of non-animal sources of protein and additional info on protein.

 

Enjoy.

 

 

Celebrating One Year: Giveaway

Enter here (Starts Sunday, March 20):

a Rafflecopter giveaway

One year ago I started this blog.  In celebration on my one year anniversary, I am giving away a non-dairy prize package.  Included are some of my favorite non-dairy goodies.

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One bar of Sweet Chocolate Cream Creamy Sweet Chocolate Bar 

Two Bars Amore Di Mona – One Caramela with Cranberries & One Chocolate with crunchy coffee beans

 

CARAMEL:IMG_4152

Avenue Sweets Golden Caramels (Vanilla) – These are my absolute favorite of everything in the giveaway…I LOVE caramel!

MAC N CHEESE:IMG_4153

One box of Earth Balance Mac N Cheese ~ Cheddar

 

F.A.R.E. Food Allergy Awareness Items:

Two Food Allergy Awareness Silicone Bracelets

(These distinctive teal-colored silicone bracelets bear our PAL logo and a message that reads, “Food Allergy P.A.L.”.  [Be a PAL: Protect A Life™])

and one “I ♥ someone with food allergies” bumper sticker

 

Enter via the link above (in Red).

Winner will be announced here on the blog & on Facebook next Sunday, March 27th.

Best wishes!

 

Please note:  This post is not sponsored or monetized.

The shared link to the F.A.R.E. website above is only informational.  They have many resources regarding food allergies.  I highly recommend anyone with food allergies, or who has a family member with allergies, check out their website.

Comparison: Vegan Egg

This week I’m not really comparing an item, but telling you of a new item:  Follow Your Heart’s VeganEgg.  I know, eggs are not dairy, however, for anyone who has an egg allergy (I can’t have yolks) or chooses not to consume eggs for any other reason, this would be a substitute for them.  Due to my allergies, I knew I had to try it & share.

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It was the easiest process…

“egg” + cold water.  That’s it.

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I tried this as “scrambled eggs” and I used it in two recipes ([upcoming] corn dogs & [future] french toast).

It does take a bit longer to cook that eggs, but not that much longer.  The package recommends 6-8 minutes, but I prefer dry eggs so I cooked mine about 10 minutes.

This statement is in no way a reflection on VeganEgg; it is purely my personal issue…I couldn’t eat as scrambled due to the texture.  Not that it wasn’t good, but it reminded me of pudding & I can’t eat pudding; I wasn’t able to eat more than a bite.  However:

In the corndog recipe it was fine – easy to use, blended well into the other ingredients.  If I hadn’t known it was used in the batter, I would not have been able to tell the difference.

With the french toast, I did combine it with egg whites (which I can eat) since it was slightly thicker than I was looking for to dip the bread in.  Again, if I had not known it was used in the batter, I would not have been able to tell the difference.

I’m looking forward to using this product again ~ I’m hoping to try it in a cake or bread soon.  I’ll update my post when I do to share how it turned out.

 

More information on VeganEgg on Follow Your Heart’s website.

Purchase on Amazon (when in stock) or VeganEssentials (where I purchased my VeganEgg)

 

I am not affiliated with Follow Your Heart, Vegan Essentials or Amazon.  I don’t collect any money if you click on the links.  The links are just informational.

 

Enjoy!

 

Heirloom: Spiced Zucchini Bread

This is one of two recipes I received from my mom; she got it from a cookbook from our church.  I used the recipe as a base for my Sweet Cherry Bread I shared in December.

My mother said one of her aunt’s adds a small can of crushed pineapple, well-drained to her recipe; my mother said it is delicious.  It sounds delicious & I’m hoping to try it soon.  I hope you enjoy this heirloom recipe.

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1 ½ c sugar

¼ c butter, + 2 tbsp, soft + ¼ cup butter Crisco

2 eggs/2 flax eggs (2 tbsp g. flax/tbsp water – let sit 10 minutes)

1 ¾ c flour

½ tsp salt

½ tsp baking soda

¼ tsp nutmeg

1 c grated, unpeeled zucchini

½ c chopped nuts

1 tsp vanilla

 

Preheat oven to 350ºF.  Grease pan.

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Cream sugar and butter.  Beat in eggs.

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Combine flour, salt, baking soda and nutmeg.  Stir half of flour into butter.

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Add zucchini.

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Add remaining dry ingredients and blend well.

Stir in nuts & vanilla.

Pour into pan.

Bake 50-60 minutes.

Run a knife around the edges of the pan loosening the bread, however, allow to cool in pan at a minimum of 10 minutes – 15 to 20 minutes is better.

(This is what happens when you take the bread out too soon…  IMG_3740  )

Remove from pan.  Cool completely, slice & enjoy.

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