Wednesday, 25 May 2016

Quick Shells and Cheese

Saturday, 21 May 2016

Rhubarb Streusel Bread

If you need a quick and easy recipe to use up that rhubarb in your garden you must try this one. This tender bread has a sweet crunchy topping and great rhubarb taste.

Saturday, 7 May 2016

Blackberry Chip Ice Cream

I haven't made ice cream for quite some time and since it is so warm outside I thought it would be a great time to try some new recipes. Within the space of 3 days I made 7 different flavours. Thankfully my family loves ice cream lol!! I had my in-laws over to celebrate Mother's Day and for dessert we sampled them all. This ice cream received a lot of favourable responses from our taste test. I got the recipe from one of my favourite cookbook authors Ree Drummond. Making ice cream is easy and there is an unlimited amount of flavours and combinations to try. I have a Cusinart ice cream maker with two inserts, it costs about $100.00 and works very well. So if you don't have an ice cream maker, for a small investment you too can me making your own.

Sunday, 1 May 2016

Weaver Cookies

I have been wanting to make these cookies for a long time and I finally got around to making them the other day. I found the recipe in one of my old cookbooks.  They are packed with plenty of healthy ingredients so you don't have to feel too guilty when you eat them. These cookies are very tasty and filling. All my kids gave them a thumbs up. These cookies pare well with a big glass of milk!
Serves: 48 cookies

  • 1 cup butter
  • ¾ cup brown Sugar
  • ¾ cup white Sugar
  • 1 tsp vanilla
  • 2 eggs, beaten
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking Soda
  • ¾ teaspoon salt
  • 1 cup Cornflakes
  • 1 cup shredded coconut
  • 1 cup raisins
  • ½ cup raw, unsalted sunflower seeds
  • 1/4 cup sesame seeds
  • ¼ cup wheat germ

  1. Preheat the oven to 325 degrees F.
  2. Cream together the butter and both sugars. Beat in the eggs. And vanilla. Add in flour, baking powder, salt and baking soda.
  3. Mix in remaining ingredients.
  4. Grease baking sheets or line with parchment paper.
  5. The size of the cookie is up to you. You can make tablespoon size cookies or ice cream scoop size if you prefer a larger cookie! I used a 1 ½ inch scoop.
  6. Cook for 12-14 minutes for tablespoon size cookies or a little longer for larger cookies.
  7. These will become a staple treat in your house!

Print Recipe:Weaver Cookies

Cream sugars and butter together.

Whip in the eggs and vanilla.

Add flour, baking soda, baking powder, salt.

Mix in remaining ingredients.

On parchment lined baking sheets form dough into balls.

Flatten with a fork and bake for about 12 minutes or until nice and golden.