Saturday, September 16, 2017


         2 cups whole wheat flour
         1 Tbsp. sugar
         1 tsp. baking powder
         1/2 tsp. Baking soda
         1/8 tsp. Cinnamon
Beat to soft peaks:
         3 egg whites brought to room temperature

Combine and add to dry ingredients:
         2 1/2 cups buttermilk
         1 tsp. Vanilla

Fold beaten egg whites into above mixture.
Bake in waffle iron until brown.

*Fold means to gently stir – do not beat.

When making large quantities, place cooked waffles on a baking sheet and keep warm in oven set at about 190o.

To freeze leftovers, place waffles on flat plate or pan and freeze, then place in Ziploc bag to store.  To use frozen waffles, reheat in toaster or microwave.  My favorite way is to heat until barely warm in microwave, then toast in toaster or toaster oven.

Delicious with any topping:  sliced fresh fruit, whipped cream, syrups, etc.  
See Maple Syrup recipe on this blog.

Nutrition  (approximate, depending on brand of ingredients)
Serving size 1 waffle 4"x4.5"
    Calories  95
    Total Fat .71g
        Saturated Fat .28g
    Cholesterol 0mg
    Sodium 137mg
    Carbohydrates 18 g
    Fiber 2.5 g 
    Sugar 3 g
    Protein 4.5g

Tuesday, August 15, 2017


This recipe comes from Recipes from Heaven and was posted on Facebook in August 2017. I tweaked the salt just a bit because it seemed too salty to me (this from the salt queen!) The original recipe calls for 1 tsp. salt.

Mix thoroughly:
       1 cup flour
       1 tsp. baking powder
       3/4 tsp. salt

Add and mix together (batter will be soft and spoonable):
       1/2 cup milk
       2 Tbsp. Mayo

Grease muffin tin (5 of the 6 wells.)
Spoon batter into tin.

Bake at 350o for 15-18 minutes until golden brown.
Brush tops with butter and serve.


Thursday, July 6, 2017


This recipe from SHUGARY SWEETS

yield: 2 LOAVES             prep time: 10 MINUTES            cook time: 60 MINUTES
Take your classic banana bread recipe to the next level! This bread has a crunchy top coating of cinnamon and sugar, a real crowd pleaser.
          Preheat oven to 350°F. Grease two 9-inch loaf pans. 
          In a small bowl, combine:
           1/2 cup granulated sugar
           1 tsp. cinnamon

    Sprinkle generously over greased loaf pans (set aside the remaining mixture for the tops of the bread.)          
                Combine and set aside:
                  4 cups all-purpose flour
                  1 Tbsp. baking powder
                  1 tsp. baking soda
                  2 Tbsp. cinnamon
                  1/2 tsp. kosher salt

      In a large mixing bowl, beat until blended.
            3/4 cup unsalted butter, softened
            1/3 cup milk
            2 cups granulated sugar

      Add and combine completely:
            4 large eggs
            4 large bananas, mashed
      Add dry ingredients and mix just until blended.

      Pour evenly into loaf pans. Sprinkle with the remaining cinnamon sugar mixture. Bake for one hour.

     Remove from oven and cool in pans 10 minutes. Remove from pans and cool completely. Store in airtight container for several days, or freeze bread for later use.


 This recipe came from Facebook, but as usual, I have tweaked it some. Also, I divided it into 1 serving and 4 servings, depending on how many people you are making this for.


Combine and set aside:
     1/4 cup rice vinegar
     1 Tbsp. Splenda (or sugar)
     3 Tbsp. light soy sauce
     1 tsp. sesame oil


 1 Serving             4 Servings

Place on plate(s):
4 oz.                     1 package (16 ounces)  
                                                   shredded cabbage or 
                                                   salad greens
½ tsp.                   2 tsp.           dried chives
7 grams               1 ounce       slivered almonds

Add pan spray and/or olive oil to heated pan, then add:
6 oz.                   24 oz.            cooked chicken breasts
                                                  sliced into bite-sized pieces.

Stir and fry for about 3 minutes until chicken is thoroughly cooked but not tough.

Place cooked chicken on top of salad and serve while chicken is warm.

* Sprinkle onto uncooked chicken: Simply Asian Sweet 
  Ginger Garlic Seasoning, Amazing Taste Malibu 
  Seasoning, or your favorite chicken rub.
*Substitute cider vinegar for rice vinegar.
*Add a sprinkling of cashews.
*Chicken can be stored and served on the salad cold.

Saturday, May 20, 2017


Yield: Approximately 2 1/4 lbs.

Grease 8” square pan with butter

        1/2 cup sugar
        2/3 cup evaporated milk
        1/4 cup butter or margarine (butter is best!)
        1/4 tsp. salt

Bring to a full boil, stirring constantly.

Add: 1 package mini marshmallows

Boil 5 minutes over moderate heat, stirring constantly.
Remove from heat.

Add: 1 12-oz. Package (2 cups) chocolate chips (I prefer Nestle’s.)
Stir until melted.

Add: 1 tsp. Vanilla
        1/2 cup chopped walnuts (optional.)

Pour mixture into greased pan. Chill until firm.

Tuesday, March 14, 2017


I found this recipe on Facebook on Tasty from Buzz Feed.  It was a first-time success!  The only problem was that it seemed way too salty (this from a person who likes lots of salt!)  I have adjusted the recipe and tweaked it a bit.  This is a chewy crusty bread that is absolutely delicious!  The recipe makes 1 loaf.


2 cups lukewarm water (between 90˚-110˚F)
2 tsp. granulated sugar (needed to allow the yeast to bloom)

1 envelope dry active yeast (2 1/4 tsp.)
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 1/2 tsp. Salt (original recipe calls for 1 1/2 Tbsp., but it is way too salty!)


1. Stir sugar and yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)

2. In a large bowl, mix flour and salt thoroughly with a whisk. Once incorporated, create a well in the middle and pour in the water/yeast mixture.

3. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers (or use disposable kitchen gloves.) The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it with plastic wrap lightly sprayed with pan spray, and let it rise until it doubles in size (about 1.5 to 2 hours).

4. Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.

5. Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Rotate the bowl and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours, or until double in size.

6. Gently remove dough from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. 

7. Using your hands, begin to shape the loaf. Fold the dough over itself several times to form a ball, then claps together the seams of dough together. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.

8. Meanwhile, take a 6-quart seasoned dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes. MY NOTE:  If your dutch oven has legs, put it on a cookie sheet so it will not get caught on the oven rack.

9. Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface.  Shape into a round ball with seam side down. Carefully place it inside of the pot. Cover with the lid and return the pot to the oven. NOTE:  If you are careful, you can open the oven door, pull the cookie sheet with the dutch oven forward, remove the lid, then slide the dough into the pot.  Much easier than lifting a hot dutch oven out of the oven.

10. Bake at 450˚F/230˚C for 45 minutes, removing the lid for the last 15 minutes. NOTE:  I keep forgetting to take the lid off, and it comes out fine.

11. Remove bread from pot and allow to cool for 10 minutes before cutting. NOTE: I find it easiest to slip a spatula under the bread, place a hot pad on top,and lift it out.

Monday, December 26, 2016


My daughter, Heather, gave me this recipe.  She got it from a friend.  It is the best sour cream sugar cookie I have ever tried.

Yield: 2 to 5 dozen, depending on how thick and how big. This recipe makes a soft cookie.

Decorating is not my forte.  You can probably do much better! :)

Combine and set aside:
     6 cups flour     
     1 Tbsp. baking powder                                
     1 tsp. baking soda                  
     1 tsp. Salt

In mixer bowl combine:
     1 cup sour cream
     2 cups sugar

Add and mix well:
     1 cup shortening
     4 eggs
     1 tsp. vanilla

 Slowly add dry ingredients and mix well.

Chill about 15 minutes (can be longer, even overnight.)
Preheat oven to 350o.
Shape into balls, or roll to about 1/4" to 1/2” thick and cut into shapes.
Bake until barely light brown on the bottom, about 
5-9 minutes. They may seem underdone, but they aren’t.

Remove from oven and transfer cookies to cooling rack.

Frost with Butter Cream frosting (see recipe in DESSERTS/SWEETS.)