for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten
for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon
for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla
To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.
To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.
Heat your griddle to exactly 325 degrees. You don’t want these too cook too quickly, and you won’t want your cinnamon to burn.
Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.
To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.
Place pancake on plate, then cover with cream cheese glaze.
You should drink at least three 8 oz glasses per day, they say the longer it sits, the better it tastes. You can eat them as well but they are intended as flavoring and still work, so that is a personal choice. The Vitamin C turns fat into fuel, the tangerine increases your sensitivity to insulin, and the cucumber makes you feel full. Try it for 10 days and see what you think!
Ingredients per 8 oz serving
1 slice grapefruit
½ cucumber, sliced
2 peppermint leaves
Ice – as much as you like
Wash grapefruit, tangerine cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, 8 oz water, and ice) into a large pitcher.
Stir & Enjoy!
1 lb bacon, finely chopped
1 medium onion, chopped
2 lbs cabbage, finely diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
Fry bacon until crisp and well browned.
Drain and set aside.
Add chopped onion to the bacon grease and stir until translucent.
Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated.
Add the crumbled bacon bits and cover.
Cook over low heat until cabbage is tender
* I usually add 2 or 3 pinches of sugar while this is cooking, just helps bring out the flavor even more.
4 large croissants
2 tablespoons butter, room temperature
2 teaspoons honey
Fresh strawberry Syrup
1 quart fresh strawberries, sliced
1/2 cup sugar
1/4 cup orange juice
Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves. Cook over very low heat, stirring occasionally, 5 minutes or until warm.
Preheat oven to 300 degrees. Mix together honey and butter and brush on tops of croissants. Warm croissants in oven for 5 minutes or until warm. Remove from oven and set aside.
Sweetened Whipped Cream
1/2 cup whipping cream
1 1/2 tablespoons powdered sugar
Beat cream at medium speed with an electric mixer until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Refrigerate until ready to assemble.
Split warm Croissants in half lengthwise. Spread strawberry syrup on each half. Arrange strawberries on bottom half of croissant. Top with fresh whipped cream (If you don’t have a piping bag, fill a plastic storage bag with whipped cream and snip off the corner). Cover with top half of croissant. You can top with more whipped cream and fresh strawberry syrup if desired. Enjoy!