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Tuesday, November 30, 2021
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.
Tuesday, April 27, 2021
This is just my own personal variation on “white gelatin.” You can find lots of other recipes online if you’re looking for a different flavour.
1 300 ml tin sweetened condensed milk (the store brand will work)
2 tablespoons powdered gelatin
½ cup cold water
2 tablespoons instant espresso powder
1 cup boiling water
½ cup your favourite liqueur for coffee (optional)
Dissolve gelatin in cold water. Dissolve coffee in boiling water. Combine all ingredients in bowl, stir and refrigerate. May be served with whipped cream.
Makes four servings
Thursday, March 4, 2021
I’ve added collagen powder to my diet these last several weeks, hoping for help with joint stiffness. I do think it’s working, though I know arthritis comes and goes, as my foot has been much less stiff and the other aches and pains, mostly brought on by too much sitting at the computer, seem better as well. As a bonus, the half-dose I take before bedtime in the form of hot chocolate seems to help me sleep better (though that could be the warm milk I stir it into). However, the half scoop in my morning coffee doesn’t really appeal to me so I came up with this recipe as another way of getting it into my diet.
2 cups quick-cooking oats
2 ½ cups boiling water (you can substitute milk for some of this if you like)
1 cup margarine
2 cups chocolate collagen powder*
2 teaspoons baking powder
2 cups flour
Place oats in mid-sized bowl and pour boiling water over top. Let sit at least 15 minutes.
Preheat oven to 350°F. Grease a 9-inch square pan.
In a large bowl, cream margarine and oatmeal together. Mix together collagen powder and baking powder and stir into the margarine/oatmeal mixture. Stir in flour. Bake 40 minutes. Bars will be moist.
*While I haven’t tried it, I assume you could substitute bulk hot chocolate mix if you’re interested in a breakfast bar but not in collagen.
Thursday, February 11, 2021
I’m continuing to experiment with protein powder in my baking because I have vast quantities on hand and can’t justify ordering more in different flavours until I use up what I have. I find mixing it into breads and quick breads gives them a sturdier texture, allowing me to cut thinner slices without the loaf crumbling to pieces.
2 cups flour
1 cup sweetened protein powder*
½ cup sugar
1 tablespoon baking powder
3 tablespoons vegetable oil or melted margarine
1 ¼ cups milk
Preheat oven to 350°F. Combine all dry ingredients (flour, powder, sugar, baking powder) in a large bowl. Stir together the wet ingredients (if you use a two-cup measuring cup for the milk, you can do it in that). Mix into the dry ingredients. Spoon into a greased loaf pan and bake 55 minutes.
*So far I’ve tried Revolution Nutrition’s Churros Whey Dessert and their Mocha Marzipan Whey Dessert with good results.
Thursday, January 28, 2021
More experimenting with my vast quantities of protein powder (which are also delicious as shakes). These cookies have enough mint to taste, but not enough to be off-putting. I'll be trying the recipe with the other flavours I have on hand as well.
1 cup margarine
½ cup icing sugar
¼ cup corn starch
1 cup flour
2/3 cup Revolution Chocolate Mint Ice Cream Protein Dessert powder
Preheat oven to 325°F. Cream icing sugar into margarine. Stir in corn starch. Combine flour and protein powder and stir in. Form cookies into one-inch balls and flatten with a fork. Bake for 10 minutes.
Makes 3-4 dozen.
Friday, January 15, 2021
Having ordered a much bigger container of whey protein than I’d realized, I’ve started looking for ways to incorporate it into other things than shakes. This modification of an easy square recipe came out beautifully, and with protein powder substituted for the flour and some of the sugar should have fewer calories (or at least carbs) as well.
1 cup margarine
1 ¼ cups sugar
1 ½ cups flour
1 ½ cups Revolution Nutrition Mocha Marzipan Whey Dessert
1 teaspoon baking soda
Preheat oven to 350°F.
Melt margarine. Stir in sugar and let cool down for a few minutes before adding eggs (you don’t want them cooking). Combine flour, protein powder and baking soda and stir into margarine/sugar/egg mixture. Spoon into a 9 x 13 cake pan. It will be thin, but don’t worry, it rises.
Bake for 20-25 minutes until set. Cut immediately. Once cool, transfer to an air-tight container so the squares don’t get dried out.
Number of servings depends on the size you cut your squares. The recipe is supposed to make 48 but I never get that many.