This is just slightly sweet if you use the 1/2 cup of sugar called for the recipe, which is the way we like it. If you like it sweeter, use 2/3 of a cup. Our grandson said it tasted like candy that way!
You don’t want to overcook it, or it won’t be as creamy when it is chilled. I find that 30 minutes of simmering is just right. If serving it warm, you might want to let it sit for a few minutes to thicken up first.
This is just as easy as the traditional Rice Krispie treats, but uses caramel in place of marshmallows and tastes much richer!! You can buy the caramel in 5 lb. blocks. I get mine at a Mennonite store, but it is also sold on Amazon.
These actually have more the consistency of muffins, but they are wonderful, regardless! I make them for me and our grandsons with raisins, but substitute chocolate chips for the raisins for my husband.
If you are using a baking stone, place that in the oven. Preheat oven to 450 degrees.
In large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, and baking soda. Cut in butter. You can make up a large batch and store it at this point, in the freezer or refrigerator.
Add sour cream, milk and raisins or chocolate chips, stirring just until combined.
If you are not using a baking stone, line the cookie sheet with parchment paper. Scoop out onto baking sheet (I use a 2 oz. scoop). Bake for 12 minutes. Cool slightly, then drizzle with glaze.
This will make 11-12 mini muffins. Just use a 1 oz. scoop and bake in the mini muffin maker for 5 minutes.
The biscuit ingredients before adding the milk, sour cream, and raisins or chocolate chips measures 1 3/4 cups and weighs about 236 grams, so if you want to, you can mix up a big batch of the flour mixture, store in the refrigerator or freezer, then measure out just what you need and continue with the recipe.
This is my new favorite breakfast and snack! I love the crunch of the homemade healthy granola with the creaminess and the tang of the yogurt and the freshness of the fruit! And it is very healthy and simple to make! In fact, it is not really even a recipe, but just photos and ingredients. You can make it however you like. Our grandsons (ages 9 and 11) tried it yesterday, and they loved it!
I make my own granola in a big batch and it keeps for a long time in a tightly sealed container. Here is the recipe:
I am actually not sure about the baking time for this dish. The original recipe made 6 servings and baked for 40 minutes. I never wrote down what the cooking time was for the larger batch. So just keep an eye on it and let me know if you make it how long it took.
These are super easy and chocolatey! When I take them to get-togethers with other choices of cookies, these always go first! This is a classic recipe with a lot of variations. But this is the way I make them.
Crepes are so versatile! They can be used for breakfast, lunch, dinner, dessert or a snack! This is a very good basic recipe that is based on the recipe from www.chef-in-training.com. I liked it better than the other recipes I tried, so I am sharing it here.
We had a Create Your Own Crepe bar for Mother’s Day. My favorite was this crepe with a cheesecake filling, some sliced strawberries and some mini chocolate chips. There are so many possibilities! Other options we offered were puddings (chocolate, French vanilla, banana), Whipped topping, Chocolate Sauce (it hardened and we couldn’t get it out of the bottle easily!), Blackberry Jam, cinnamon mixed with powdered sugar, and powdered sugar by itself. It turned out great! We also made some chocolate crepes, but I preferred these to the chocolate ones!
The batter can be made up a day or two ahead of time, and/or the crepes can be made up ahead of time and put back on the griddle for just a few seconds per side to reheat.
4tsp.sugarif making dessert crepes, omit for savory crepes
In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. Add salt and butter (and sugar if making dessert crepes) and continue whisking until smooth. (You can also just dump everything in a blender and blend until smooth.) Refrigerate in a covered container for at least 30 minutes.
Heat oiled pan to medium high temperature. Pour about 3-4 T. of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly.
Cook crepe for about 1-2 minutes until the bottom is light brown. Loosen with a spatula, and turn. Serve hot and fill or top however you desire.