Search This Blog
Thursday, November 4, 2021
Tuesday, August 31, 2021
Because you can’t make scones in the microwave. I’ve tried different recipes but they come out like rocks instead of flaky. While these small cakes don’t have the texture of scones, they are equally good for spreading with clotted cream and jam, and don’t require you to heat up the kitchen on a hot day.
1 cup margarine
¾ cup sugar
½ teaspoon vanilla
2 cups flour
3 ounces milk
Cream margarine and sugar. Add in vanilla and egg. Stir in flour and milk alternately. Drop by rounded tablespoons into bottom of regular-sized silicon muffin pan. Microwave on high for 2 ½ minutes, longer for a lower-powered microwave.
Makes 12 to 15
Monday, July 26, 2021
Thursday, July 1, 2021
Wednesday, June 23, 2021
4 slices white bread*
¼ cup butter
2/3 cup brown sugar, not pressed down
½ cup milk
4 slices cooked bacon
Pull out your bread slices and leave them to dry out about half-an-hour ahead of preparation. While it’s not necessary, it does help the bread absorb the egg mixture better.
Place the butter in the bottom of an 8-inch square glass pan+ and microwave until melted. Stir in the brown sugar. Place bread slices in the bottom of the pan over top of the butter/sugar mixture.
Beat eggs and milk together and pour over bread. Push down with a fork if necessary to make sure it all gets wet.
Preheat oven to 325°F. Place pan in oven and bake for 20 minutes. Flip bread slices over and cover with bacon slices. Bake for another 20 minutes.
*Villaggio’s brioche style works really well. You can use whole wheat, but the texture won’t be right.
+ You can use metal but you’ll have to find an alternative way to melt the butter and you’ll need to increase the oven temperature 25 degrees.
Thursday, June 10, 2021
You know those delicious, served in a cup but eaten with a spoon ice-cream treats available at your favourite fast-food franchise? The ones with bits of candy or cookies stirred in? Turns out they’re super easy to make at home. Here’s where you can find the recipe:
All you need is milk, vanilla ice cream, and your favourite add-in. Actually, it’s good even without the add-in if you’ve just got a craving for soft ice cream. It makes two servings but can easily be multiplied.
It works best if you freeze your bowl and your mugs (the frosty variety with a layer of coolant in them work great) a couple of hours ahead. The mixture does need to be eaten immediately, as it starts to melt quickly.
My current favourite add-in is Reese Peanut Butter Oh Henry! which comes in chunks in a 180 gram bag. They’re fairly easy to chop small with a knife.
Monday, May 3, 2021
You’ve probably made those cookies that involve stirring cocoa, sugar and oatmeal on the stove and then dropping by spoonfuls onto waxed paper, whether you know them as chocolate macaroons (the name I grew up with), unbaked cookies (the name my husband grew up with) or chocolate haystacks. I think I got my recipe off a tin of Fry’s cocoa but there are lots of versions on the internet. I’ve always loved them, but found the process of forming them a sticky mess which usually ended up with several broken cookies. So I asked myself, what if I made them as squares? It works, and you save a lot of time as well, though of course there are fewer broken cookie bits to be, er, cleaned up by the cook.
3 cups sugar
9 tablespoons cocoa
¾ cup margarine
¾ cup milk
1 teaspoon vanilla
1 ½ cups shredded coconut (if you don’t have any on hand, just add more oatmeal)
4 ½ cups INSTANT rolled oats.
Line the bottom and ends of a 9 x 13 cake pan with waxed paper, cutting or folding as needed, leaving a few inches overhanging at each end. No need to line the sides.
Combine sugar and cocoa together in a large measuring cup. Measure out coconut and oatmeal in another one. Melt margarine in a large saucepan. Stir in sugar/cocoa mixture. Stir in milk. Bring to a boil. Remove from heat and stir in vanilla, coconut and rolled oats. Spoon into cake pan and spread evenly with spoon. Let cool.
Once set, you can use the ends of the waxed paper to remove the entire mass. Place on a large cutting board and cut into squares with a pizza cutter. Or you can leave them in the pan and cut with a knife, but the first method is easier.