Pecans

Sweet Potato Pancakes with Oatmeal

Submitted by Amanda on

Sweet Potato Oatmeal Pancakes


I have been craving these since the first time I made them. The original recipe came from Allrecipes.com for Louisiana Sweet Potato Pancakes. Now I have to tell you, I was raised in Louisiana, and I did not have the opportunity to try such a fabulous item. But I'm so glad I've found them now!

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Eat Local at Virgin Olive Market-Orlando

Submitted by Amanda on

Virgin Olive Market

Order Counter at Virgin Olive

Hummus Wrap and Slaw

Soup and Salad

Zen Power Bar/Granola Bar

Our first night eating local started off pleasantly in at a great little restaurant on Orange Ave. in downtown Orlando. Virgin Olive Market used to be on Clay, and I think the change in location surely must have increased its exposure. There was a nice, steady stream of customers during our entire dining experience. Virgin Olive makes the grade in a couple of areas. First, it is a fast, very friendly, and significantly cheaper restaurant than the two restaurants it's sandwiched in between.

Meal Cost Per Person: 

6.00

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Ethos Vegan Kitchen-Again

Submitted by Amanda on

Ethos-Pecan Encrusted Eggplant

This was the first time we took Paul's parents, sister and brother-in-law to Ethos. I decided to try the pesto pasta with vegetables and pumpkin seeds. Paul chose the Pecan Encrusted Eggplant served with a side of mashed potatoes and gravy and asparagus. The eggplant was drizzled with a berry sauce. Both meals were served hot and appealing to the eyes.

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Cinnamon Sweet Rolls Recipe

Submitted by Amanda on

Sweet Rolls

I suppose in my writing I have neglected to point out that my mother taught me how to cook. She helped me get my cooking honor in Pathfinders and still watches over me in the kitchen. This is one of my favorite recipes of hers.

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French Toast with Baked Apples

Submitted by Amanda on

French Toast with Baked Apples

The French Toast recipe comes from my mother and is as follows:

  • 1 egg
  • Equal parts ground cinnamon and brown sugar to taste
  • 1/4 tsp. vanilla extract

Mix. Dip both sides of toast. Cook on medium skillet until browned.

Yields three slices French Toast. Leftovers can be refrigerated and toasted another morning.

Note: White sugar tastes sweeter than brown sugar. You may wish to use less white sugar.

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