Our oldest son wanted to learn how to make french toast for supper, the way I make it…the tasty kind. So, lucky you, I will share it with you too!
- 4 eggs
- 1/4 cup milk
- 1 tsp cinnamon
- 1/2 tsp sugar
- 6 pieces of bread
Continue reading “Tasty French Toast”
My friend, also Amanda, shared her buttermilk pancake recipe with me. And it’s made from scratch!
I can’t stand premix pancake mixes, unless it is from Smitty’s. But they can get expensive, too, and don’t really make that much. I’m cheap. Scratch is better, and I know exactly what is going into it.
I usually have to double this recipe cause they go like hotcakes! Pun intended, sorry!
Amanda’s Buttermilk Pancakes
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp sugar
- 1/4 cup oil
- 1 egg, beaten
- 1 cup buttermilk
Continue reading “Buttermilk Pancake Recipe From Scratch”
I love baking, but a no-bake dessert can sometimes be even more delicious.
For example, my mother-in-law’s flapper pie, my peanut butter cheesecake (oh, I should make that today!), my co-worker Yvonne’s cheesecake, cuban lunch bites, caramel popcorn. Let me share these with you so you can enjoy too!
This is an on the go project, so I will be adding pictures and more recipes as I work through my recipe cards.
- 1 cup sifted icing sugar
- 1 tub cool whip (I don’t actually like to use the whole tub, but I like my cheesecake a bit thicker)
- 1 block cream cheese (250 g)
- 2/3 cup graham or oreo crumbs (I prefer the oreo crumbs)
- 2 Tbsp margarine
- Melt margarine and add to crumbs. Mix well.
- Press into an 8×8 pan.
- Whip cream cheese in a medium mixing bowl.
- Add icing sugar and cool whip. Mix well.
- Scrape filling onto crust.
- Serve immediately, or refrigerate.
I like to top with fresh cut strawberries, but you can eat as-is, use your favourite pie filling (cherry, for example), or any type of fruit would work I guess. This is so easy, and well worth it.
- 1 package semi-sweet chocolate chippits
- 1 package peanut butter chippits
- 1 package butterscotch chippits
- 2 cups crushed peanuts
- 2 cups crushed ripple chips
- Place the chippits in a medium to large bowl. Melt the chippits in the microwave for about 2 minutes, stirring about the minute mark.
- Add the crushed peanuts and ripple chips to the chippits.
- Stir well.
- Spoon into small paper cups and refrigerate.
- 1 cup butter
- 2 cups brown sugar
- ½ cup corn syrup
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp vanilla
- 1 cup raw popcorn
- Pop your corn! (I like my whirley-pop stovetop popper)
- In large pot, melt butter. Mix in brown sugar, corn syrup and salt.
- Bring to a boil, stirring constantly. Boil without stirring for 5 minutes and remove from heat.
- Stir in baking soda and vanilla.
- Pour slowly over popped corn. Mix well. That’s it if you want the gooey!
- If you want baked…simply bake at 250 degrees for 45 minutes, stirring every 15 minutes. Equally as delicious!
This recipe is from my mother-in-law Betty who is actually up in heaven. She made the best flapper pie, and apparently so did her mom.
I cheat a bit with it, as I do not make the graham crust from scratch. I simply buy the pre-made graham crust from the store. It is still delicious. I actually even made this last night.
- 1 1/2 cups graham crumbs
- 1/3 cup butter, melted
- 1/2 cup sugar
- pinch of salt
- pinch of cinnamon
Mix together in a bowl and press into a pie plate. I like to also brush a light coating of egg white over the crust and bake at 375 degrees for 5 minutes and set aside to cool.
- 1/2 cup sugar
- 4 Tbsp cornstarch
- 1/2 tsp salt
- 2 1/2 cups milk
- 3 egg yolks
- 1 Tbsp butter
- 1 tsp vanilla
Mix ingredients in a medium sized pot and heat on medium. Stir constantly until quite thick.
Pour into crust and let sit to cool.
My family likes to enjoy our flapper pie with cool whip, but do as you wish. It’s your creation!