Tuesday, December 29, 2009

Peanut Butter Cake

If you have been following my son Dan's blog Urban Veggie Garden you will know he is making hard cider. He found Hergott's Cider Mill in Waterloo that does not pasteurize the cider. They are selling the cider part of the business and keeping the honey which they will be selling at their new location. They have a store as well and I bought this cookbook. In browsing through the book I saw this cake and it sounded like it would be very good. It is really good, moist, tender the frosting is not to sweet.

Peanut Butter Cake


1/4 cup soft butter
1/4 cup peanut butter
1 1/2 cups brown sugar
2 eggs
1/2 cup warm water
1 cup thick sour milk (add 2 tbsp. vinegar, let stand a couple minutes to thicken)
2 cups flour
1 tsp. salt
1 tsp. baking soda


Preheat oven to 350º.

In small bowl combine flour salt and baking soda with whisk. In mixer bowl combine butter and peanut butter until smooth. Add brown sugar and mix until smooth, add eggs, one at at time. Add warm water and sour milk and mix until smooth and silky. Add flour a little at a time. Combine until just mixed.

Pour mixture into prepared baking pans. Either 2 9" baking pans or a 9 X 13" pan. Grease and flour pans.

Bake for 25 to 30 minutes for the 9" pans and 30 to 40 minutes for the 9 X 13" pan.


1/4 cup semi-sweet chocolate chips, melted
2 tbsp. butter
1/4 cup peanut butter
2 cups icing sugar
1/2 tsp. vanilla
4 to 5 tbsp. milk

Melt the chocolate in microwave.
In mixer bowl combine chocolate butter and peanut butter and mix until smooth.
alternate icing sugar and milk until you have the desired consistency is reached.
Spread on cooled cake.

Thursday, December 24, 2009

Friday, December 18, 2009

Double Oatmeal and Peanut Butter Cookies

When I saw this recipe for Double Oatmeal and Peanut Butter Cookies, I was intrigued with the addition of Cherrios. The recipe came from Culinary in the Country. These cookies are so good, moist, chewy, crispy. I took them to work and everyone really enjoyed them.

Double Oatmeal and Peanut Butter Cookies


1 1/2 cups unbleached flour
1 cup old-fashioned rolled oats (large flake)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup peanut butter ( use all natural)
3/4 cup white sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoons vanilla
1/4 cup water
3 cups Cheerios cereal
1/2 cup golden raisins (I used dark raisins)
1/2 cup peanut butter chips


Preheat oven to 375º.

Whisk together flour, oats, baking soda and salt in a medium bowl.

In your mixer, beat together butter and peanut butter until smooth.
Add white sugar and brown sugar, beating until creamy.
Mix in egg, vanilla and water.
Add dry ingredients and mix just until combined.
Fold in Cheerios, raisins and peanut butter chips.

Scoop dough using a 1/4 cup measure (or a large spoon) and drop onto parchment lined baking sheets, spacing them about 3" apart. flatten the dough slightly.

Bake for about 10 minutes ( I found this was perfect time). Remove from the oven and let cookies cool for 5 minutes before placing them onto a wire rack to cool completely.

Makes about 24 large cookies.

Thursday, December 3, 2009

Fudge Pudding Cake

Last Saturday I got up and went to a Thrift store I have been wanting to go see. I found a cookbook called Better Homes and Gardens Chocolate. In going through the book I came across Fudge Pudding Cake. It is the best pudding cake I have ever had for sure. Creamy Fudge layer on bottom and the cake is so moist.

Fudge Pudding Cake

Preheat oven to 350º.


1 cup unbleached flour
1/2 cup sugar
2 tbsp. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 tbsp. cooking oil
1 tsp. vanilla extract
1/2 cup chopped walnuts (I added white chocolate chips)
3/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
whipped cream or sifted powdered sugar


In large mixing bowl stir flour, the 1/2 cup sugar, 2 tbsp. cocoa powder, baking powder and salt.
In another bowl combine milk, oil and vanilla: add to flour mixture and stir till smooth. Stir in nuts.

Add this mixture to a 8 x 8 x 2" baking pan un-greased.

Combine the 3/4 cup sugar and the 1/4 cup cocoa powder: gradually stir in boiling water. Pour the liquid mixture evenly over the batter already in the pan.

Bake for about 30 minutes or until tester comes out clean.

Serve warm or chilled in individual dessert dishes. Serve with whipped cream or sprinkle with powdered sugar.

Makes 8 servings.

Sunday, November 22, 2009

Cinnamon Swirl Cookies

I was looking through a Martha Stewart Living magazine February 2009 and saw this cookie and decided to try it. Cinnamon and walnuts sounded like a great combo. These cookies are the best. However, they are a bit of a pain to make you have to keep putting it in the frig to get cold.

Cinnamon Swirl Cookies


2 1/2 cups unbleached flour
you will need a bit more for rolling the dough
1 tsp. salt
1/2 tsp. baking soda
1 cup softened butter
1 cup white sugar
1/4 tsp. grated orange zest
2 large eggs


4 tbsp. softened butter
1/2 cup light brown sugar
1/2 cup dark brown sugar
1/2 cup chopped walnuts, toasted
1/2 tsp. cinnamon


Make the dough: Sift flour, salt and baking soda in a large bowl.

Beat butter, sugar and orange zest in a mixer on medium speed until smooth, about 3 minutes.

Beat in eggs on at a time.

Reduce speed and gradually add flour until just combined.

Divide dough in half and wrap each in plastic wrap and refrigerate for at least one hour or over night.

On a well floured surface roll dough into a rectangle of 10 X 12 inches. Transfer this onto a cookie sheet and refrigerate for about 10 minutes.

Make filling until crumbly. Crumble mixture evenly over rectangles.

Starting at long edge roll first rectangle into log and wrap in parchment paper and refrigerate for 1 hour or over night.

Preheat oven 350º.

Cut each long crosswise into 1/4 inch thick slices.

Transfer onto parchment lined cookie sheets and bake until edges are golden brown, about 19 minutes.

Let cool on sheets on wire racks.

Cookies will keep, covered for up to 3 days.

Tuesday, November 17, 2009

Triple Chocolate Chip Sandwich Cookies

While shopping on Sunday I came across this recipe in the baking isle. It uses eagle brand milk. The picture looked yummy. The cookies are not bad.

Triple Chocolate Chip Sandwich Cookies



1/3 cup semi-sweet chocolate, chopped ( I used chocolate chips)
1/2 cup eagle brand milk
1/2 tsp. vanilla


3/4 cup butter, softened
2/3 cup eagle brand milk
1/3 cup packed brown sugar
1 egg
1 tsp. vanilla
2 cups unbleached flour
pinch salt
1 1/2 tsp. baking powder
1/2 cup milk chocolate, chopped ( I used chocolate chips)
1/2 cup white chocolate, chopped ( I used chocolate chips)


Preheat oven to 350º. Line baking sheets with parchment paper.

Filling: Melt chocolate with sweetened condensed milk in a small heavy saucepan over medium heat. Reduce to low and stir until mixture thickens, about 5 minutes. Remove from heat and add vanilla. Cool in frig.

Beat butter, sweetened condensed milk and brown sugar until well combined. Add egg and vanilla; beat this mixture well.

Add flour, baking powder and salt. Beat this until just combined. Mix in all the chocolate. Cover and put in frig to chill for about 15 minutes.

Roll 1 tbsp. dough into balls. Place on prepared cookie sheets, about 2" apart. Flatten slightly.

Bake in oven 10 to 14 minutes. Until lightly golden. Cool on wire racks.

Place 1 tsp. cooled filling on the underside of the cookie. Top with a second cookie, underside down. Repeat until all cookies are sandwiched.

Makes about 24 cookies.

Monday, November 16, 2009

Cinnamon Loaf

I have been making this loaf for a long time. I do not know where I got the recipe now, however. It is a very nice loaf. If you like Cinnamon you will really like it.

Cinnamon Loaf


½ cup butter
2 eggs
1 cup white sugar
2 cups flour
1/4 tsp. Salt
1 tsp. Baking powder
½ tsp. Baking soda
2 tsp. Vanilla
1 cup sour milk ( I used buttermilk today) ( add 1 tsp. of vinegar to make milk sour)


3 tbsp. Brown sugar
1 tbsp. Cinnamon


Cream butter and sugar until creamy. Add eggs one at a time and beat until light and creamy.
Whisk dry ingredients together.
Add dry ingredients alternately with the sour milk. Add vanilla.
Pour half the batter in a well greased loaf pan.
Sprinkle ½ the filling over the batter.
Add the rest of the batter over the cinnamon filling. Sprinkle the remaining cinnamon filling on top.
Bake in 350̊ oven for 1 hour or until tester comes out clean.

Cool on rack completely for 1 hour. Then slice and enjoy.

Saturday, November 7, 2009

Triple Chocolate Brownies

A few weeks ago I was watching a show of Fresh with Anna Olson. She also had a show Sugar which is no longer on but her episode archive is still available. I have tried a few of her recipes and they always turned out to be very good. These brownies were a I have to try them. And they did not disappoint. The girls at work liked them as well.

Triple Chocolate Brownies


1 1/4 cups semisweet chocolate, chopped ( I used chocolate chips)
2/3 cup unsalted butter
3/4 cup sugar
1 tsp. vanilla extract
3 large eggs
1/2 cup unbleached flour
1/2 tsp. salt
1/4 cup white chocolate chips
1/4 cup milk chocolate chips


Preheat oven to 325º.

Prepare a 8" X 8" baking pan. I used a 9" X 9" baking pan. Greasing and lining with a sheet of parchment paper.

Over a pot of very gently simmering water place bowl and melt semi-sweet chocolate and butter, stirring gently. When melted remove from heat and add sugar and vanilla.

Stir in eggs, one at a time.

Then add flour and salt.

When this is just mixed together, fold in the white chocolate chips and milk chocolate chips.

Bake for 35 to 40 minutes.

Cool. Then cut into squares.

Saturday, October 31, 2009

Brown Sugar Toffee Snack Cake

I was searching around the blogs and came across this recipe at Culinary Concoctions by Peabody. While reading the recipe and it called for milk chocolate covered toffee bar, I knew I had to try them. My next trip to the store I bought Skor bars and Dan ate those. So the next trip I bought more and made the cake that day. The Snack Cake is delicious. The cake is moist and tender and great all on its own and with the addition of the Skor bars it is something everyone should try.

Brown Sugar Toffee Snack Cake


1/2 cup butter, at room temperature
1 cup dark brown sugar, packed (I used light)
1 egg
1 tsp vanilla extract
1 ¼ cup self rising flour
¼ cup sour cream
¼ cup buttermilk
1 cup & ½ cups Skor bar, divided


Preheat oven to 350ºF

Prepare an 8X8" baking pan.

Cream together the butter and brown sugar on medium speed until light and fluffy in your stand up mixer this should take about 3 minutes.

Add the egg and vanilla extract and beat until incorporated.

In a small bowl add the buttermilk and sour cream whisk this together until well mixed.

On low speed. Alternate the flour and buttermilk and end with flour.

Fold in ½ cup Skor bar pieces.

Pour into prepared pan, add the 1 cup Skor bar to top and bake for 25-30 minutes.

Saturday, October 24, 2009

Rhubarb Upside-Down Cake

We have rhubarb in the garden and found this recipe on Good Housekeeping for an upside down cake. We loved the recipe the topping was jam like and the cake was moist and tender. We added Strawberries to this recipe.

Rhubarb Upside-Down Cake


3 tbsp. butter or margarine, softened
1/2 cup butter or margarine, softened
1/2 cup (packed) light brown sugar
1/2 lb. rhubarb
1/2 lb. strawberries
1 1/2 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
3 large eggs, separated
1 cup) granulated sugar
1 tsp. vanilla extract
1/2 cup milk


Preheat oven to 350º .

In 12-inch nonstick skillet with oven-safe handle, melt 3 tablespoons butter on medium, swirling to coat side of pan. Sprinkle brown sugar over melted butter and continue to cook 1 to 2 minutes or until sugar begins to melt, stirring constantly.

Remove skillet from heat.

Trim tough stem ends from rhubarb stalks. Place rhubarb stalks in skillet in parallel rows across top of sugar mixture, cutting and piecing together stalks as necessary to almost completely cover bottom of skillet. Add your strawberries in this step as well.

Combine flour, baking powder, and salt in a small bowl.

In small bowl, with mixer on medium speed, beat egg whites until foamy.

Increase speed to medium-high, and beat until soft peaks form.

Beat in 1/4 cup granulated sugar, and beat until whites stand in stiff peaks when beaters are lifted.

In large bowl, with mixer on low speed, beat remaining 1/2 cup butter and remaining 3/4 cup granulated sugar until blended.

Increase speed to medium; beat 3 minutes or until light and fluffy and a pale lemon color, occasionally scraping bowl with rubber spatula.

Beat in egg yolks, 1 at a time, and vanilla until well blended.

Reduce speed to low. Beat in flour mixture alternately with milk just until blended, occasionally scraping bowl.

Stir in 1 large spoonful beaten whites to loosen batter slightly.

Then, with rubber spatula, fold in remaining whites, half at a time, just until blended.

Transfer batter to skillet and spread evenly.

Bake 38 to 40 minutes or until toothpick inserted in center of cake comes out clean.

Cool cake in skillet on wire rack 10 minutes.

Invert cake onto platter and remove skillet; cool slightly, about 30 minutes, to serve warm, or cool completely, about 2 hours, to serve at room temperature.

Thursday, October 22, 2009

Coconut Tartlets with Poached Pineapple and Mascarpone Cheese

I will be catching up on some of the dishes that we have made over the last few months. Our overtime is starting to slow down. Here is a Pineapple Tart that we found on My Recipes that is so good. It is the first time we have used Mascarpone Cheese due to the fact that is is very expensive. We found that the Mascarpone Cheese a bit bland compared to the tang of cream cheese, however the tarts were great. We did not use the pink peppercorns

Coconut Tartlets with Poached Pineapple and Mascarpone Cheese


3 1/2 cups sweetened shredded coconut (such as Baker's Angel Flake, which has a fine texture)
5 tablespoons unsalted butter, melted
2 cups diced fresh pineapple (1/4-in. cubes)
1 cup pineapple juice
1 cup mascarpone cheese
1/2 cup whipping cream


Preheat oven to 325°.

Put coconut and butter in a medium bowl and stir until coconut is moist.

Divide mixture evenly among tart pans and press into bottoms and up sides to form a thin shell. Put tart pans on a baking sheet and bake until shells are golden brown, rotating sheet halfway through, about 15 minutes.

Let cool 5 minutes, then gently remove shells from tart pans and cool fully on a cooling rack.

In a medium saucepan over high heat, combine diced pineapple, pineapple juice.

Bring mixture to a boil, then reduce heat and simmer, uncovered, until pineapple is tender, about 5 minutes.

Using a slotted spoon, transfer pineapple to a bowl and refrigerate, uncovered, until cool, about 10 minutes.

Meanwhile, increase heat to high and boil remaining liquid until thick and syrupy and reduced to 1/2 cup, about 2 minutes.

Remove star anise and discard; refrigerate syrup, uncovered, until cooled to room temperature, about 20 minutes.

In a medium bowl, stir mascarpone and pineapple syrup together.

In a separate bowl, beat cream until stiff peaks form.

Stir half the cream into mascarpone mixture to lighten it, then gently fold in remaining cream.

Divide cream filling evenly among tart shells, smoothing it with the back of a spoon or a small offset spatula.

Spoon diced pineapple over cream filling, dividing evenly.

Serve immediately.

Monday, October 19, 2009

Monday, September 7, 2009

Peach Pecan Chocolate Up-side Down Cake

I have been off a few days and decided to bake something with peaches. I looked through my file of cakes and came across this one. It came out of the newspaper a number of years ago. It was easy to put together and has a nice flavor.

Peach Pecan Up-side Down Cake

Ingredients: Topping

1/2 cup butter
1/2 cup sugar
4 medium peaches, peeled and sliced
2/3 cup pecan halves

Ingredients: Cake

6 ounces semi-sweet chocolate
1/2 cup butter
1/2 cup sugar
2 eggs
1 1/4 cup flour
1 tbsp. baking powder
pinch salt


Grease 10" round cake pan. Combine butter and sugar in small sauce pan. Stir over medium heat until sugar dissolves and butter melts. Pour into cake pan. Arrange peach slices in a neat over lapping rows on top of the sugar butter mixture. Arrange pecans on top of peaches and fill in empty spots.

Melt chocolate over water bath or in microwave and set aside.
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
Stir in cooled chocolate.
Sift flour, baking powder and salt together.
Gently stir into egg mixture.
Spoon batter over peaches.
Bake at 350º oven for 30 to 40 minutes
Allow cake to cool and then invert onto plate.
Cake maybe wrapped and frozen in pan. Defrost in frig and invert.
Serve with whipped cream or ice cream

Thursday, July 16, 2009

Rhubarb and Banana Caramel Bread

I was going through a few blogs the other day and saw this recipe on What Smells So Good and decided to make it. I had a couple of stalks of rhubarb that were begging to be used. The bread is very moist. The combination of bananas and rhubarb seems to work. I did add banana Dulce De Leche to the middle as well. It called for flaxseed, since I did not have it I used oatmeal and also I changed the yogurt to sour cream. This version will have a bit more fat in it I am sure.

Rhubarb and Banana Caramel Bread


1 Tbsp. ground oatmeal
1/4 cup warm water
1/3 cup sour cream
1 cup milk
1 tsp. almond extract
1 tsp. vanilla
1/3 cup brown sugar
1/2 tsp. cinnamon
1/3 cup water
1 1/4 cup all purpose flour
1/2 cup large flake oatmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1 medium banana sliced
2 stalks rhubarb, cut into bit size pieces
2 tbsp. banana Dulce De Leche
1 tbsp. sugar & cinnamon


Preheat over to 375º.
Grease your bread pan.
Add First amount of water to the ground oatmeal and let stand for 5 minutes.
In a medium size bowl and combine sour cream, milk, vanilla, almond extract, brown sugar and water; mix until smooth.
In another medium size bowl whisk flour, oatmeal, baking powder, salt and cinnamon together.
Stir flour mixture into wet until just combined.
Pour 1/2 the batter into the loaf pan.
Place sliced bananas and the rhubarb over this batter and place dollops of the Dulce De Leche on top of the fruit.
Pour the rest of the batter over the fruit.
Sprinkle the cinnamon and sugar over the top.

Bake for 30 to 40 minutes.
Let cool completely before cutting.

Wednesday, July 15, 2009

Strawberry Rhubarb Pie

With the new season of fruit on a pie was on the list. We used the Perfect Pie Crust. The filling was very good. I have not made a pie with both strawberries and Rhubarb not really sure why I haven't but it is a nice combination.

Strawberry Rhubarb Pie

Ingredients: Filling

1 quart strawberrys
10 stocks rhubarb stems
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons cornstarch (use 1/4 cup if berries are frozen)

Ingredients: Strussel topping:

2/3 cup flour
1/2 cup white sugar
1 tablespoon ground ginger
1 teaspoon nutmeg
1/4 cup butter


Prepare the pie dough of your choice: We use The Perfect Pie Dough.

Cut up your strawberries and rhubarb into bit size pieces and place into medium sized bowl. Add the brown sugar, cinnamon and corn starch and mix to coat. Pour into prepared pie shell.

In a medium size bowl combine the topping ingredients and combine until forms little pea size pieces. Place the topping on the pie and bake.

Bake at 350º for 40 to 50 minutes.

Serve warm or cool.

Sunday, July 12, 2009

Co-Worker Vietnamese Soup

One of my co-workers made me a Vietnamese Soup with wontons. It was so good. It had a chicken broth to which you add the wontons that had shrimp in them. You could add baby bok choy. There was also a hoisin sauce to dip the wontons in.

Saturday, June 20, 2009

Easy Sticky Toffee Pudding

I watched Negella and she made Sticky Toffee Pudding. It looked very easy to make so I went looking for a recipe and came across this on on Paris Pastry blog. We really enjoyed the pudding.
After a couple days the sauce does get absorbed into the cake so we added Devon Cream and it was very good with that as well. You could even make a caramel sauce to serve with it.

Easy Sticky Toffee Pudding

Cake Ingredients:

1/2 cup dark brown sugar( used brown sugar)
1 1/4 cup self raising flour
1/2 cup milk ( used 2%)
1 egg
1 tsp. vanilla extract
1/4 butter, melted
1 to 1 1/2 cups chopped dates

Sauce Ingredients:

1 cup dark brown sugar (used brown sugar)
2 tbsp cut up butter
2 cups boiling water


Preheat oven to 375º. Butter a casserole baking dish.

In medium bowl combine brown sugar and flour.

In a large measuring cup add milk add egg and beat to combine, add vanilla and melted butter. Take this mixture and pour over flour; stir this until combined.

Fold in the dates, then pour this mixture into baking dish.

Sprinkle the second cup of brown sugar onto the top of the cake. Take the butter and dot on top of the sugar.

Pour the boiling water over the top of the mixture.

Bake for 45 to 50 minutes.

I really like the pudding warm. Serve with Devon Cream, whipped cream, ice cream, your own caramel sauce.

Tuesday, June 16, 2009

The Chewy Chocolate Chip Cookie

We have been looking for a chewy chocolate chip cookie for a long time. This one actually stays chewy. Most cookies I find after a couple days become firm. The recipe comes from Elton Brown. It is called The Chewy . Loved this recipe. You do have to do each step to achieve the cookie you wish to have.

The Chewy Chocolate Chip Cookie


1 cup butter, softened
2 1/4 cup unbleached flour
1 tsp. salt
1 tsp. baking soda
1/4 cup sugar
1 1/4 cup brown sugar
1 egg
1 egg yolk
2 tbsp. milk
1 1/2 tsp. vanilla extract
2 cups semi-sweet chocolate chips


Preheat oven to 375º.

Melt the butter in a heavy-bottom medium saucepan over low heat.
Combine the flour, salt, baking soda and whisk together, set aside.

Take the melted butter and pour into your mixing bowl.
Add the sugar and brown sugar, cream this mixture at medium speed.
Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
Slowly add the flour mixture until thoroughly combined.
Stir in the chocolate chips.

Chill the dough in frig for about 1 hour in bowl.
Use your #20 ice cream scoop and place the batter onto prepared baking sheets.
Bake for 14 minutes or until golden brown.
Cool completely and store in an airtight container.

Makes about 2 1/2 dozen.

Monday, June 15, 2009

S'More Bars

S'more Bars are an interesting combination. I found this recipe at Nosh and Tell. They looked so good.
S'more Bars


3/4 cup of butter, softened
1/2 cup brown sugar
1 cup sugar
2 large eggs
2 tsp vanilla extract
2 2/3 cup all purpose flour (next time 1 1/2 cups)
2 cups graham cracker crumbs(next time 2 1/2 cups)
2 tsp baking powder
1/2 tsp salt
3 giant sized milk chocolate bars (Jersey Milk Bar)(next time milk chocolate chips 2 cups)
1 7.5 oz jar of marshmallow fluff (use two jars)


Preheat oven to 350º.
Grease a 9 X 13" baking dish.
In your mixture cream butter and sugars together until light and smooth. Add eggs one at a time and vanilla.
In a medium bowl combine flour, graham cracker crumbs, baking powder and salt. Whisk this together.
Add the flour mixture to the butter slowly until just mixed.
Divide the mixture in two.
Place half the mixture in bottom of baking dish and pat down.
Place the bars side by side on top of this.
Then spread the marshmallow fluff over the chocolate bars.
Crumble the rest of the batter mixture over the marshmallow fluff.

Bake for 30 to 40 minutes until golden brown. Let cool before cutting into bars.

Monday, May 18, 2009

Lemon-Ricotta Pancakes

We were watching Diner, Drive-ins and Dives and they made a Lemon-Ricotta pancake. It looked so good we searched and found this recipe which is very close to that recipe. It is the most tender and soft pancake we have ever had. It should be added to your collection of pancake recipes.

Lemon-Ricotta Pancakes


3/4 cup unbleached flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 cup ricotta cheese
1 tbsp. white sugar
2 large eggs, separated
2/3 cup milk
Grated peel of one lemon
Juice of one lemon
Butter for griddle


Separate eggs. Whip the egg whites until soft peaks.

In large bowl, combine all the ingredients and blend with whisk, do not over mix. Then fold in egg whites until just mixed.

Heat griddle. Lightly grease with butter. Pour batter onto griddle cook until batter bubbles or until pancake is golden brown.

Serve warm with butter and maple syrup.

Monday, May 11, 2009

Cherry Bread

This Cherry Bread recipe comes from the Protestant Ladies Chapel Guild RCAF Station La Macaza, Quebec. My step brother was in the air force and gave me this cookbook one Christmas. It was produced by the wives on the base. It has so many good recipes in it. Over time I will post them for all of you to enjoy as well.
This is the only cherry bread recipe I use. Today, however, I add coconut and milk chocolate chips to it. It was a great addition to the recipe. Everyone that tried it really like it.

Cherry Bread


1/4 cup butter
1 cup brown sugar(I used dark as that is what I had today)
1 egg
2 cups unbleached flour
2 tsp. baking powder
pinch salt
1/4 cup chopped nuts(I did not use)
1/4 cup coconut
1/4 cup chocolate chips(use whatever kind you like)
small bottle marachino cherries(I used about 1/2 cup cherries, cut in half)
1/4 cup liquid from cherries and add rest of the cup in milk


Cream butter and sugar until blended. Add egg and mixture until combined. Sift flour and baking powder and salt. Add liquid and dry ingredients alternately. Stir in cherries, (if you choose to add coconut and chocolate chips add them here as well)
Bake in greased baking pan for 1 hour at 350º. Done when tooth pick comes out clean.

We have new visitors to our bird feeder. A pair of Red-Breasted Grosbeaks. This morning the male was in my bird bath. The camera was not close at hand...sigh.


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