This dish is a little bit like a fancy bread pudding or a baked french toast. It is incredibly easy to make, and the presentation is sure to impress guests at a special breakfast or brunch. I adapted the recipe from one I found on a Romanian web site. With the help of online translation and a little guesswork, I was able to Americanize the recipe. … Continue Reading →
I came up with this recipe in my desperation to use up all the apples I was getting from my winter CSA. It’s fortunate that my daughter loves raw apples so much, but I really prefer mine cooked. I thought I’d see if I could replicate the taste of apple pie a la mode by cooking a pie filling on the stove top, then using that as a mix-in for the ice cream. It worked! … Continue Reading →
This is a very simple waffle recipe. I like to make a big batch and freeze the extra waffles. During the week I’ll pop them in the toaster for a quick breakfast. I actually prefer my waffles without any butter or syrup, so I can just wrap them in a napkin and eat them on the go. Print Wild Blueberry Waffles Prep Time: 5 minutesCook Time: 3 minutesTotal Time: 8 minutes Yield: About 10 small waffles or 6 large ones Ingredients2 cups pancake mix 1/4 cup sugar 1 1/3 cups milk 1 large egg, slightly beaten 1 teaspoon vanilla extract … Continue Reading →
Well, it’s spring…and that means berry season! This recipe from the 1968 edition of Better Homes and Gardens New Cook Book is unlike any other blueberry pie I’ve ever tasted. It’s long been a favorite in our household. Print Blueberry Pie Prep Time: 20 minutesCook Time: 35 minutesTotal Time: 55 minutes Yield: 8 servings IngredientsPastry for 2-crust 9-inch pie 4 cups fresh blueberries 3/4 to 1 cup sugar 3 tablespoons all-purpose flour 1/2 teaspoon grated lemon rind 1/2 teaspoon ground cinnamon Dash ground nutmeg Dash salt 1 teaspoon lemon juice 1 tablespoon butterInstructionsPreheat oven to 400ºF. Combine blueberries with sugar, flour, lemon peel, … Continue Reading →
I adapted this recipe from Penzeys. I’ve recently updated it, as of July 2012, to add a couple of small changes I’ve made since I first started baking it years ago. I also wanted to replace the photo I’d originally posted with this recipe. It was horrible! Let’s just say I’ve learned a lot about photography in the 8 years since I took the last one. This recipe makes a very tender, moist cake. It’s very easy to make, as long as you are very careful when you flip it onto its serving plate. The layers of blueberry streusel make it … Continue Reading →