Here are two yummy easy to make recipes for popovers (good as a breakfast, with dinner or as a snack at tea time).

Basic Popovers

½ cup all purpose flour (if using wheat flour - use half white flour and half whole wheat flour or whole wheat pastry flour)

½ cup milk

1 Tbs. sugar

2 tsp. melted butter

1 large egg

1.  Generously brush a 6 cup, nonstick muffin pan with melted butter.

2.  Combine all the ingredients in a large bowl (or if you want to have some fun combine the ingredients in a large jar and let the kids shake it).  Mix (or shake) until well blended (the batter will be lumpy).

3.  Pour batter into muffin pan and place into a cold oven on the middle shelf.

4.  Heat oven to 450 and bake for 15 min. Reduce heat to 350 and bake 17 min. more. Do not open the door during baking or the popovers will fall.

They can be garnished with sliced strawberries or other fruit and eaten with butter or a dusting of powdered sugar.

Popover Pancake

½ cup flour

½ cup milk

2 eggs

¼ cup butter

2 tsp. powdered sugar

In a mixing bowl beat together flour, milk and eggs until slightly lumpy.  Meanwhile melt ¼ cup of butter in a 9” x 9” pan. When the butter is melted carefully (butter will be very hot) swirl the butter around the pan so that the sides of the pan are greased then pour the batter on top. Bake at 350 for 20 minutes or until very puffy (should puff up a lot) and golden brown in color. Serve with a sprinkling of powdered sugar.

Note:  I’ve tried making both of these recipes with whole wheat flour. Unfortunately, whole wheat flour tends to be too heavy for either recipe. I think spelt flour might work but I haven’t tried it. My suggestion is to use half white flour and half wheat or possibly whole wheat pastry flour which is slightly lighter in texture. Be aware that the popovers may still be a little thicker/heavier than normal and not puff as much as they should. Both recipes should puff considerably.

For a long time now I have been searching for a good scone recipe. I’ve finally found it and thought I’d share.

Raspberry Cream Scones

Butter for greasing the baking sheet or use parchment paper

2 cups unbleached all-purpose flour

1/3 cup sugar, plus 2 tablespoons for topping

1 tablespoon baking powder

2 teaspoons grated lemon zest

¼ teaspoon salt

4 tablespoons (1/2 stick) unsalted butter, cut into bits and chilled

1 large egg

½ cup heavy whipping cream, plus 2 tablespoons for the glaze

1 teaspoon pure almond extract

¾ cup (from 1 half-pint) fresh raspberries or frozen (unthawed) unsweetened raspberries

1.  Position a rack in the center of the oven and preheat to 400 F. Lightly butter or line baking sheet.

2.  Place flour, 1/3 cup of sugar, baking powder, lemon zest, and salt in a large bowl and whisk to combine well.  Add the chilled butter.  Using a pastry blender, 2 knives, or your fingers, blend the butter into the mixture until it is crumbly and well combined.

3.  Place the egg, cream, and almond extract in a small bowl and whisk to combine well.  Add the egg mixture to the flour mixture and stir with a rubber spatula until just barely combined.  Gently fold in the raspberries.  Do not over mix the dough or the scones will be tough.

4.   Turn out the dough, along with any loose bits, onto a lightly floured work surface and pat into a disk about 1 ½ inches thick.  Cut the dough with a knife into 6 pie-shaped wedges and place them on the prepared baking sheet.

5.  Brush the scones with the remaining 2 tablespoons of cream and sprinkle with remaining 2 tablespoons of sugar.

6.  Bake the scones until they are golden brown and firm to the touch, 15 to 20 minutes.

7.  Place the baking sheet on a wire rack and let the scones cool for 10 min. Sever warm or room temperature.

The original recipe can be found in the Earthbound Farm Organic Cookbook, Food to Live By.

 Note:  I used strawberries instead of raspberries and vanilla extract instead of almond extract. They still turned out yummy. Really yummy.

 Enjoy.

Yum! Or rather Yyyyyyuuuuummmmmmmmm!

I recently uncovered, or maybe the word is re-discovered, a wonderful recipe that is just too good not to share. The first time I made it I got rave reviews from my sweet family and I've gotten rave reviews every time since.  

“Your Mom is Amazing!”

“We know!”

"This is GREAT!"

Warning! After you try this you may never go back to Cool Whip again.

This recipe is from Food to Live By The Earthbound Farm Organic Cookbook by Myra Goodman. (Bethany’s birthday cake was also made from a recipe in this cookbook.)

Sweetened Whipped Cream

1 cup heavy (whipping) cream, chilled

3 tablespoons confectioners’ sugar

1 teaspoon pure vanilla extract

1.  Chill a medium-size mixing bowl and mixer blades in freezer until ready to use (at least 20 minutes).

2.  Add the cream to the chilled bowl.  Beat the cream, using an electric mixer, starting on low and increasing the speed as the cream begins to froth.

3.  Gradually add the sugar and vanilla and continue to beat until the cream holds soft peaks, 2-3 minutes.  For the best texture, use whipped cream immediately, or refrigerate, covered for up to 1 hour.

Makes about 2 cups.

My Note: Be careful not to mix the cream for too long. If you do it will begin to separate.

A dollop of this on a bowl of fresh fruit is wonderful. It is all you need to feel like you’ve had a decadent desert. Enjoy.

blessings,

dani

 “You will keep in perfect peace him whose mind is steadfast, because he trusts in you, Lord.”  –Isaiah 26:3

This morning I made omelets for breakfast. Bethany’s response was typical. She took one look at hers and turned up her nose. Not acceptable. Hmmm.  I could have predicted her response. I hear it from her often. My response was to tell her that she would have to go hungry. (I knew she wasn’t that hungry – she’d already eaten oatmeal earlier.) I have to hold myself back from being frustrated with her.

Internally I fight a battle with myself – on the one hand, I’m frustrated that she won’t eat what I fix; on the other, I’m secretly happy because if she continues this way, she will never be fat.

Last night Mark and I watched Shaq’s Big Challenge…how does this happen? Thank goodness for Shaq. I find myself liking him a lot. He seems like a really nice guy who really cares.

As I was making my omelet I was thinking back to my late teens and early twenties when I was a vegetarian. During those years the very smell of eggs and/or bacon made me feel sick. My parents used to make a full breakfast of eggs, bacon, grits, and toast on Saturday mornings…the smell of it was so horrible to me that I often fled the house and went for long bike rides. I couldn’t stand it and I’m ashamed to say, I complained loudly about it.

I’ve never told Bethany about my “dislike” for eggs. I eat them now. She doesn’t know that once they made me gag. But, because of this, it is hard for me to make her eat eggs…especially when I still don’t like them very much myself. Maybe it’s payback for the grief I gave my parents…

Here is the recipe for the omelet I made – it is actually very yummy and hubby approved. He likes eggs.

Easy Omelet

2 eggs mixed with a little water –approx. 2 tablespoons

Sliced veggies – I used zucchini, tomato, and mushrooms (what I had on hand)

A few slices of cooked turkey bacon – crumbled/broken into small pieces

Sprinkle of cheese – I used a mixture of Monterey Jack and Cheddar - but you can use your favorite

Salt and pepper to taste                                        

Lightly coat a medium sized skillet with cooking spray. Heat skillet on medium high until hot, then add sliced veggies. Sauté the veggies until tender-crisp. Meanwhile, mix eggs and water until completely blended. Sprinkle in a little salt and pepper to taste. When veggies are done transfer them to a plate and set aside. Pour the egg mixture into the skillet and allow to set/cook. As the mixture sets tilt the skillet to move the uncooked egg to the edge of the pan.  Gently lift the edge of the omelet and allow the uncooked egg to flow underneath. When the top of the omelet is set add veggies and cheese to one half of the omelet. Gently fold the omelet in half. Be careful not to overload the omelet or the egg will break. Continue to cook for a minute or two to allow the cheese to melt. Then transfer to a plate and enjoy.

A few notes:

This is very easy to make and not as time consuming as it sounds.

Sometimes I sprinkle cheese and/or additional veggies on top of the finished omelet to make it pretty…for the kids I omit the veggies and make cheese and bacon omelets or just cheese omelets.

Any favorite ingredients can be used for filling.

This recipe serves one. I personally like to crack the eggs for each omelet separately because I think the omelet turns out better this way, but you could easily estimate however many eggs you need for each person and make a large batch of the egg mixture.

This was not my parent’s omelet. The omelet they made was thick and never had veggies. The first time I had an omelet like this was at a restaurant. This omelet is thin and light and healthy. And usually well received by children. My other two children like it a lot. But then they like eggs.

blessings,

dani

“What has been is what will be, and what has been done is what will be done, and there is nothing new under the sun.” –Ecclesiastes 1:9

Here is a recipe for Resurrection Cookies. Cookies that tell the Easter Story. Make these on Saturday.

Ingredients             

Bible

1 cup whole pecans

1 teaspoon vinegar

3 egg whites

¼ teaspoon salt

1 cup sugar

Wooden spoon

Mixing bowl

Mixer

Waxed Paper

Cookie Sheet

Directions

1. Preheat oven to 300 degrees. This must be done or the cookies will not turn out. Cover cookie sheet with waxed paper.

2. Explain that this is a special cookie that will help your family learn about the death and resurrection of Jesus. Take turns reading the Bible passages as you prepare the cookies.

3. Fill plastic bag with pecans. Beat the bag with a spoon. Say, “When Jesus was arrested; the Roman soldiers beat Him just like you are beating the pecans.” Read Mark 15:15.

4. Open the vinegar bottle and pass it around for your family to smell.  As you pour the teaspoon of vinegar into the mixing bowl, say, “Can you imagine being given this to drink? That is what the Roman soldiers gave to Jesus when He got thirsty hanging on the cross.” Read John 19:28-29.

5. Separate the egg whites from the yolks. As these are added, explain that eggs are a symbol of life. Jesus gave His life on the cross for us so that we might live. Read John 10:10-11 and 1 John 5:12.

6. Let everyone have a taste of the salt. When we cry, our tears are a reminder of the tears that Jesus’ family and friends cried when He died.  Add the salt to the recipe. Read Luke 23:27 and John 20:11-13.

7. Add the sugar. Explain that the sugar represents the sweetness of God’s love for us in Jesus Christ, who died for our sins. Read Ephesians 5:1-2.

8. Set your mixer on high speed and beat until stiff peaks form, about 12-14 minutes.  As this happens the mixture will turn white the color of purity. Because Jesus died for our sins, we are pure in the eyes of God. Read Psalm 103:12.

9. Gently fold in the nuts. Drop by teaspoons onto cookie sheet. Explain that before Jesus died He said, “It is Finished.” Jesus was saying that the price for our sins was now paid!  Read John 19:30.

10.  Turn the oven off.  Place the cookie sheet in the oven and close the door. This is represents how Christ was placed in the tomb.  Read Matthew 27:57-65.

11. Now go to bed.  Talk about how the followers of Jesus were sad after Christ was placed in the tomb. Remind your children that their sadness turned into joy. Read John 20:19-20.

12.  Open the oven on Easter morning and take out the cookies.  Give one to each family member. Surprise!  The cookies are hollow and empty inside just like Jesus’ tomb on Easter morning. He is risen!  Read Luke 24:1-12.

13. Pray together and thank Jesus for dying on the cross so that our sins might be forgiven and so that we can now have friendship with Him forever.

Have a Blessed Easter!

blessings,

dani      

“You are looking for Jesus the Nazarene, who was crucified. He has risen! He is not here.”  (Mark 16:6)      

I found this recipe in the Houston Chronicle several years ago and it has since become my favorite apple pie recipe. It always turns out good and it is very easy to make. Sometimes I peel the apples and sometimes I don’t-either way works. The original recipe called for the addition of plums…which would probably be yummy, but I have yet to find plums in the grocery this time of the year. Another recipe I have calls for the addition of cranberries. I will probably be making Cranberry Apple Pie for Christmas. (The mention of cranberries reminds me of two wonderfully fun books to read for Thanksgiving and Christmas-Cranberry Thanksgiving by Wende and Harry Devlin and Cranberry Christmas by Wende and Harry Devlin. A good apple-pie book is How to Make an Apple Pie and See the World by Marjorie Priceman.)

Favorite Old Fashioned Apple Pie

2 prepared pie crusts

5-6 small apples (I usually use Granny Smith)

1 cup sugar

Dash of salt

2 tablespoons all-purpose flour

1 tablespoon McCormick apple pie spice (cinnamon, nutmeg and allspice)

1 teaspoon cinnamon

½ stick butter

Preheat oven to 350 degrees.  Arrange one crust in bottom of a 9 inch pie dish.  Peel, core and slice apples; layer in pie shell. 

In a small bowl, combine sugar, salt, flour, apple pie spice and cinnamon.  Pour over fruit.  Cut butter in small pieces place on top of dry ingredients.  Top with crust; flute edges.  Prick with fork or cut slits in pie to vent.  Place pie on baking sheet and bake 1 hour. 

Serve warm or cool with ice cream, whipped topping or cheese.

Enjoy!

blessing,

dani

“Thanks be to God…” (2 Corinthians 9:15)

Help!  I need Recipes…

I need recipes.  I need recipes. Breakfast, lunch, dinner, slow-cooker meals, easy meals. I need recipes. Especially dinner recipes. I’m so bored with my current recipes. I really admire the ladies of old who ate the same thing each week, but I get so bored. Hubby gets bored. We need a change. If you have a good recipe, will you share it?  I’m sure there are a few others out there who would love a new recipe or two, too.

blessings,

dani

“She is like the merchant ships, bringing her food from afar. She gets up while it is still dark; she provides food for her family and portions for her serving girls.”  Proverbs 31:14-15