Thursday, 23 July 2009
Summer Time
This year our weather hasn't been the best. Our winter was colder than normal, our spring was colder and wetter than normal and the start of our summer has been colder than normal. This week is the first week where we seem to have had typical summer temperatures for more than a day or two. One thing the number of forest fires in the province is lower than it was last year. There have even been days where there a no fires burning in the province, something I don't recall happening before. Even the temperatures in the evening haven't been all that warm...so I am hoping that summer has finally arrived.
Tuesday, 21 July 2009
Upcomimg Holidays
Only 3 1/2 days of work left then I am on holidays for 11 days. We are off to Flin Flon MB on July 27th for the week. We are heading up for Jeff & Michelle's wedding on August 1st. It is going to be an outdoor wedding so hopefully the weather man brings us nice sunny days leading up to and after the Big day. We are going up early to help with any last minute preparations. Brittany is doing nails for the Bridal Party and the mother of the bride that week as well. I am also looking forward to trying out my new camera at the wedding. I hope to get a change go out by the lake and get some nature shots as well. There maybe some photo opportunities on the drive up to Flin Flon, just have to convince my husband to stop and let me take some photos.
I am looking forward to my time in Flin Flon next week...always proves to be relaxing even when we are busy....
I am looking forward to my time in Flin Flon next week...always proves to be relaxing even when we are busy....
Monday, 20 July 2009
Best Buttermilk Pancakes
Give Aunt Jemima the day off and try these incredibly easy homemade pancakes. You'll never go back to the box.
1/2 cup (125 mL) unsalted butter
2 cups (500 mL) buttermilk or 2 cups (500 mL) milk plus 2 tbsp (30 mL) lemon juice
2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
2 eggs
2 tsp (10 mL) vanilla
Butter for cooking
2 peaches, sliced (optional)
Melt butter in the microwave or on the stove. Set aside to cool. Measure out buttermilk, or stir milk with lemon juice then let stand until slightly thickened, at least 5 min. In a large bowl, using a fork, stir flour with sugar, baking powder, baking soda and salt. Make a well in centre.
In a medium bowl, whisk eggs with buttermilk, cooled melted butter and vanilla. Pour into well in flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.
Lightly coat a large frying pan with butter and set over medium heat. (Save time by using 2 pans or a large griddle.) Pour 1/3 cup (75 mL) batter into pan. Pancake will be about 6 in. (15 cm) wide. Add 1 or 2 more pancakes. Gently press peach slices into batter.
Cook until bubbles form on the top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 2 to 3 min. Don't press or they will become tough.
Serve right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. They're delicious drizzled with maple syrup.
Mix it up
WHOLESOME- Sub whole-wheat flour for all-purpose. If batter is thick, add more milk 1 tbsp (15 mL) at a time, until it's pourable.
BERRY - Pour batter into pan, then sprinkle each pancake with 1 heaping tbsp (22 mL) of blueberries, then gently push in.
CHAI SPICED - Stir 1 tsp (5 mL) cinnamon, 1/2 tsp (2 mL) ground ginger and 1/4 tsp (1 mL) ground cardamom (optional) into flour mixture before adding egg mixture.
Makes 12 Pancakes
Published by Chatelaine on 8/1/2009
1/2 cup (125 mL) unsalted butter
2 cups (500 mL) buttermilk or 2 cups (500 mL) milk plus 2 tbsp (30 mL) lemon juice
2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
2 eggs
2 tsp (10 mL) vanilla
Butter for cooking
2 peaches, sliced (optional)
Melt butter in the microwave or on the stove. Set aside to cool. Measure out buttermilk, or stir milk with lemon juice then let stand until slightly thickened, at least 5 min. In a large bowl, using a fork, stir flour with sugar, baking powder, baking soda and salt. Make a well in centre.
In a medium bowl, whisk eggs with buttermilk, cooled melted butter and vanilla. Pour into well in flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.
Lightly coat a large frying pan with butter and set over medium heat. (Save time by using 2 pans or a large griddle.) Pour 1/3 cup (75 mL) batter into pan. Pancake will be about 6 in. (15 cm) wide. Add 1 or 2 more pancakes. Gently press peach slices into batter.
Cook until bubbles form on the top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 2 to 3 min. Don't press or they will become tough.
Serve right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. They're delicious drizzled with maple syrup.
Mix it up
WHOLESOME- Sub whole-wheat flour for all-purpose. If batter is thick, add more milk 1 tbsp (15 mL) at a time, until it's pourable.
BERRY - Pour batter into pan, then sprinkle each pancake with 1 heaping tbsp (22 mL) of blueberries, then gently push in.
CHAI SPICED - Stir 1 tsp (5 mL) cinnamon, 1/2 tsp (2 mL) ground ginger and 1/4 tsp (1 mL) ground cardamom (optional) into flour mixture before adding egg mixture.
Makes 12 Pancakes
Published by Chatelaine on 8/1/2009
Sunday, 19 July 2009
Blueberry Delight
1/4 cup butter, softened
1/2 cup sugar
2 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/4 cup milk
1-1/2 cups fresh blueberries (frozen blueberries may be used)
SAUCE
1/4 cup butter, softened
1/2 cup sugar
1 egg yolk, well beaten
1/4 cup boiling water
Vanilla, to taste
Cream butter and sugar; stir in eggs. Sift flour and baking powder together. Add to creamed mixture alternately with milk, beating well. Coat blueberries with small amount of additional flour (to assure even distribution of berries in cake); fold into batter. Pour into lightly greased 8- or 9-inch square pan. Bake at 350 degrees for 30 minutes. Cut into squares. Top with sauce.
TO PREPARE SAUCE
Cream butter and sugar in top of double boiler. Blend in egg yolk and boiling water. Cook over hot water until mixture thickens, stirring frequently. Stir in vanilla. Spoon hot sauce over servings of Blueberry Delight.
SERVES: 6-8
1/2 cup sugar
2 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/4 cup milk
1-1/2 cups fresh blueberries (frozen blueberries may be used)
SAUCE
1/4 cup butter, softened
1/2 cup sugar
1 egg yolk, well beaten
1/4 cup boiling water
Vanilla, to taste
Cream butter and sugar; stir in eggs. Sift flour and baking powder together. Add to creamed mixture alternately with milk, beating well. Coat blueberries with small amount of additional flour (to assure even distribution of berries in cake); fold into batter. Pour into lightly greased 8- or 9-inch square pan. Bake at 350 degrees for 30 minutes. Cut into squares. Top with sauce.
TO PREPARE SAUCE
Cream butter and sugar in top of double boiler. Blend in egg yolk and boiling water. Cook over hot water until mixture thickens, stirring frequently. Stir in vanilla. Spoon hot sauce over servings of Blueberry Delight.
SERVES: 6-8
Saturday, 18 July 2009
Blueberry Yogart Muffins
1/4 cup butter (1/2 cube), room temperature
1/2 cup granulated sugar
1 egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen, thawed and drained
Preheat oven to 350 degrees.
Line muffin tins with paper cups.
In a large bowl, cream butter and sugar. Add egg, cinnamon, nutmeg and vanilla. Add flour, baking power and salt alternately with milk and yogurt. Do not over mix. Carefully fold in blueberries.
Spoon into paper-lined muffin tin. Bake in a 350-degree oven for 20 to 30 minutes.
1/2 cup granulated sugar
1 egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen, thawed and drained
Preheat oven to 350 degrees.
Line muffin tins with paper cups.
In a large bowl, cream butter and sugar. Add egg, cinnamon, nutmeg and vanilla. Add flour, baking power and salt alternately with milk and yogurt. Do not over mix. Carefully fold in blueberries.
Spoon into paper-lined muffin tin. Bake in a 350-degree oven for 20 to 30 minutes.
Thursday, 16 July 2009
Heavenly White Chocolate Toffee Bars
225 g (1 pkg) white chocolate chips
250 mL (1 cup) sweetened flaked coconut
125 mL (1/2 cup) sliced almonds, toasted
200 g (1 pkg) toffee bits, divided
500 mL (2 cups) graham crumbs
175 mL (3/4 cup) butter, melted
300 mL (1 can) Regular or Low Fat Eagle Brand® Sweetened Condensed Milk
1. Preheat oven to 350ºF (180ºC). Line a 9” x 13” (3L) baking dish with parchment paper, overlapping the two longer sides for easy removal.
2. Combine white chocolate chips, coconut, almonds and ½ cup (125mL) toffee bits. Reserve.
3. Mix graham cracker crumbs and remaining toffee bits with butter; press evenly into prepared baking dish.
4. Pour Eagle Brand evenly over crumbs.
5. Sprinkle with white chocolate chip mixture; press down firmly.
6. Bake in preheated oven for 25-30 minutes or until lightly browned.
Cool thoroughly and cut into bars.
Tips:Substitute white chocolate chips with 1 cup (250mL) semi-sweet or milk chocolate chips.
White on white toppings make these sweet sensations an easy dessert to dress up for a special occasion, or simply for sinfully sumptuous snacking!
Prep Time: 10 minutesServing: 36 bars
250 mL (1 cup) sweetened flaked coconut
125 mL (1/2 cup) sliced almonds, toasted
200 g (1 pkg) toffee bits, divided
500 mL (2 cups) graham crumbs
175 mL (3/4 cup) butter, melted
300 mL (1 can) Regular or Low Fat Eagle Brand® Sweetened Condensed Milk
1. Preheat oven to 350ºF (180ºC). Line a 9” x 13” (3L) baking dish with parchment paper, overlapping the two longer sides for easy removal.
2. Combine white chocolate chips, coconut, almonds and ½ cup (125mL) toffee bits. Reserve.
3. Mix graham cracker crumbs and remaining toffee bits with butter; press evenly into prepared baking dish.
4. Pour Eagle Brand evenly over crumbs.
5. Sprinkle with white chocolate chip mixture; press down firmly.
6. Bake in preheated oven for 25-30 minutes or until lightly browned.
Cool thoroughly and cut into bars.
Tips:Substitute white chocolate chips with 1 cup (250mL) semi-sweet or milk chocolate chips.
White on white toppings make these sweet sensations an easy dessert to dress up for a special occasion, or simply for sinfully sumptuous snacking!
Prep Time: 10 minutesServing: 36 bars
Wednesday, 15 July 2009
Friends!
"Friends are angels who lift us to our feet when our spirit has trouble remembering how to fly!"
"Friends are special treasures of the heart"
"Friends are special treasures of the heart"
Homemade Oreo Cookies
These cookies are absolutely delicious and sinful,
full of calories too...224 calories/cookie
2 (18 ounce) boxes devil's food cake mix
4 eggs, beaten well
2/3 cup oil
1/2 cup margarine
4 ounces cream cheese
2 cups icing sugar
1/2 teaspoon vanilla
Mix cake mix, eggs and oil together well.
Shape into marble size balls.
Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
Mix margarine, cream cheese, icing sugar and vanilla together.
When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.
Note: Allow cookies to set on counter for a couple of hours after sandwiching them together with the icing otherwise the tops may slide when putting into cookie jar.
full of calories too...224 calories/cookie
2 (18 ounce) boxes devil's food cake mix
4 eggs, beaten well
2/3 cup oil
1/2 cup margarine
4 ounces cream cheese
2 cups icing sugar
1/2 teaspoon vanilla
Mix cake mix, eggs and oil together well.
Shape into marble size balls.
Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
Mix margarine, cream cheese, icing sugar and vanilla together.
When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.
Note: Allow cookies to set on counter for a couple of hours after sandwiching them together with the icing otherwise the tops may slide when putting into cookie jar.
Monday, 13 July 2009
Fun In The Sun
Yesterday our family headed to Sturgeon Lake for the afternoon/evening. We had left the boat docked there the night before. The water was warm and the sun was blazing so it was the perfect day to head to the beach for some swimming and tubing.
Brittany was the first to hit the water on the tub. A little while later she took Rocco for a ride on the tube.
Meagan was next to ride the waves of the lake.
Then it was Mike's turn to ride the waves.
After all that Meagan and Brittany decided to try riding double in the tube. It was as much fun watching them ride as it was for them riding.
After everyone was done tubing for the day, the girls and Rocco headed back home while Al, Mike and I stayed at the lake and fished for a couple of hours. We caught 3 Jack Fish which 2 were released back to the lake as they were too small to keep.
Subscribe to:
Posts (Atom)
