Cooking with food intolerances

Bacon-Potato Pancakes December 27, 2015

Filed under: Appetizer,Breakfast — Kathy Brown @ 6:48 pm
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My son received a bacon calendar for Christmas, and the January recipe was potato-bacon pancakes. Too many ingredients which included eggs, which my son can’t have. So I simplified, and they’re oh so delicious.

potato bacon pancake

4 slices bacon, fried, and crumbled (save the grease!)

2 scallons, finely minced, including the green part

salt & pepper to taste

4 medium red potatoes, shredded (I put in a tea towel and squeezed as much of the juice out as possible)

Combine all the ingredients. In the same frypan that you fried the bacon and saved the grease, place about 2 Tbs of the potato mixture and spread out so it’s maybe 1/3″ thick. Fry for 5 minutes on the first side, then flip and fry for 3 minutes more. You may need more bacon grease for the second and third batch. My batch made 8 4″ diameter potato pancakes.


Macaroons December 13, 2015

I wanted to make macaroons for an Anniversary party I was going to, and my daughter wouldn’t share her “secret recipe” with me, so I made my own. I started with a gluteny one, and made some changes.

  • 1-1/3 cups shredded coconut
  • 1/3 cup sugar, divided
  • 2 tablespoons¬†gluten-free flour (I used Pamela’s GF blend)
  • pinch of sea¬†salt
  • 2 egg whites
  • 1 teaspoon vanilla (see recipe here)

Combine coconut, half of the 1/3 cup of sugar, flour, salt, and vanilla. Mix well.

Beat egg whites on high until frothy. Add rest of sugar, 1 teaspoon at a time, until stiff peaks form.

Fold the coconut mixture into the egg whites. Using a medium scoop, drop by scooperful onto ungreased insulated baking sheet. Bake in preheated 325F oven for 18 minutes. Let cool about 5 minutes on the baking sheet, then remove and cool completely.

The last Macaroon

The last Macaroon