Lemon and blueberry are two flavors that go together so well, and also two of my favorite flavors. I actually just had a lemon blueberry scone the other day, so yummy. When it comes to cocktail hour try mixing up these flavors for a delicious martini!
1.5 oz. Blueberry Vodka
1.5 oz. Vanilla Vodka
1.5 oz. Limoncello
Fresh blueberries and lemon for garnish
Shake vodkas and limoncello in a cocktail shaker with ice. Pour into a glass and garnish with the blueberries and lemon. Enjoy!
French toast is such a delicious breakfast treat that is quite easy to make. It can be made with just about any type of bread, but a thicker slice of bread is preferable. I like to use a thick Texas Toast or my favorite is Challah bread.
This is one of those recipes that I have been doing for years and don’t measure the ingredients. While making it this morning I tried to pay attention as best I could to the amounts I was using but nothing was measured.
Bread, thick sliced
Slice some nice bread into thick slices. The bread I used today was a Brioche I believe. My favorite bread for French Toast is Challah, but this was the closest I could find.
For two slices of french toast you can use 1 egg, for four slices just double the recipe, etc. Today I was only making two slices so I used 1 egg.
Lightly beat an egg in a shallow bowl. Add an equal amount of milk, which means you have to eyeball it and it won’t be exact.
Add a splash of vanilla – maybe a 1/2 tsp, a dash of salt, and a little sugar. Mix well.
Heat a frying pan over medium heat. Dip both sides of the bread into the egg mixture and place in the hot pan.
Cook for approximately 4 minutes per side while checking after about 2 minutes to make sure it isn’t browning too quickly. The bread needs to cook through and if the heat is too high it will brown the outside before the inside egg is cooked. If it is browning too quickly just turn down the heat. You can also flip the bread if this is happening and cook longer on a lower heat.
Also pat the bread lightly with a spatula occasionaly while cooking.
That’s it! Just add a little butter, syrup, or powdered sugar. I had a very happy son this morning.
Here is some French Toast I made a little while ago on Challah bread, so good!
I honestly don’t think there is a better smell than fresh baked apple crisp or apple pie. What’s even better than the smell is the taste! It is such a delicious Fall treat, and perfect for those of us that don’t particularly care for making pie crust. While my family didn’t pick our own apples this year, we did buy apples from the orchard after we picked our own pumpkins. I like to use Cortland apples for baking, and I still have half of a bag left to bake more Fall goodies.
This is another recipe that started from my trusty Betty Crocker cookbook, but I have changed it a little bit. I use about twice the amount of apples that it calls for and do things a little differently.
2/3 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter, softened
3/4 tsp. nutmeg
3/4 tsp. cinnamon
Grease the bottom and sides of a square 8″ glass dish or casserole with shortening.
I like to mix the dry ingredients before I cut the apples so that it is ready to go before the apples get too brown.
Using an apple peeler or a knife, peel and core the apples.
Sadly my apple peeler broke after I peeled a few apples so I had to resort to using a knife. I actually enjoy trying to peel the entire apple in one long piece, which I did but broke it when I moved it to take a picture.
Slice the apples and stack in the glass dish. Make sure the slices aren’t too thin or the crisp will get too mushy. I sacrificed some of our topping to make an additional little casserole to bring to my daughter at school. I’m good like that 🥰
Cut the softened butter into the dry mixture using two forks, a fork and a knife, or a pastry cutter. You want to incorporate the butter as best you can so that it is in little chunks and evenly distributed.
Spread the topping evenly over the apples so that they are all covered.
Once they are topped, bake at 350 degrees for 30-35 minutes or until bubbly.
Serve warm with vanilla ice cream! Yum. yum, yum. 🍎🍎🍎
Canning is new to me as I mentioned in my recent Strawberry Jam blog, but I am honestly loving it and can’t wait to try more recipes. My father jokingly asked if I was going to be giving homemade jars out as Christmas gifts, which I was planning on doing 😬. Oh well, I think homemade goodies are better than store bought gifts. And so far the two things I have made are delicious!
Ok, so Dill Pickles are my latest creation and they turned out better than I expected. They had a very different taste than any others I have tried, and my husband said they were the best pickles he has ever had. They have a strong vinegar taste at first but then the garlic dill flavor pops and is so good!
I purchased 8 oz. jars for these but I feel like a larger jar might have been better because there really aren’t that many pickles in each jar. You can decide how you large you want your jars to be.
To make pickles you need the following ingredients:
10-12 small pickling cucumbers
2 garlic cloves
2 tsp. mustard seed
2 tsp. black peppercorn
2 cups water
2 cups distilled white vinegar
1/4 cup cane sugar
2 tbsp. sea salt
I am not really sure if the cucumbers I purchased are technically pickling cucumbers, but they were the smallest I could find.
Cut the cucumbers into small spears or into slices and fill the jars while leaving a little room for the other ingredients.
Then put a sprig of dill and a 1/4 clove of garlic into each jar, and divide the mustard seeds and peppercorns evenly into the jars.
Now you need to make the brine that pickles the cucumbers. This is done by combining the water, vinegar, sugar, and salt in a saucepan and cooking over low/medium heat until the sugar and salt are dissolved.
Let the brine cool slightly and pour evenly into the jars covering the cucumbers.
Let the jars cool to room temperature and then seal them. Refrigerate for at least 5 days to let the flavor absorb into the cucumbers.
What is better than a thick, warm, waffle? How about a thick, warm, chocolate waffle! So delicious and decadent. Chocolate waffles make a perfect dessert treat with some ice cream, but today they were a special breakfast treat for my son. I thought I had some strawberries in the house to top them with to make it seem somewhat healthy, but I’ll just have to get some fruit into him later.
Waffles might seem like a difficult thing to make, but they are actually quite easy. The only reason I don’t make them more often is because I have to go get the waffle maker from “down cellah” as us Bostonians say.
So let’s make waffles!
1 1/2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
3 tbsp. unsweetened cocoa powder
1 cup milk
2 large eggs
4 tbsp. butter, melted
mini chocolate chips, optional
Sift together the dry ingredients in a large mixing bowl. As I always say, make sure to sift when using cocoa powder because it really makes a difference.
Whisk in the milk, eggs, and melted butter until smooth.
I added a few mini chocolate chips because that’s how I roll. Honestly, when are chocolate chips ever a bad thing? Right?
Spray your waffle iron with cooking spray and heat per the manufacturer’s instructions.
Once heated, ladle the batter into the iron and let cook for about 4 minutes. I used a fork to remove them.
I spread the batter out a little more for my second batch.
Serve warm with fruit, ice cream, hot fudge, whipped cream, or whatever you like. Yum, yum, yum!!
I recently made homemade Strawberry Jam and it was much easier than I thought it would be. Now I am excited to try making other flavors of jam as well. I had known that jam recipes usually have Pectin as an ingredient and since I have no idea what is, I decided to find a recipe without Pectin. I truly am a problem solver. Where there’s a will, there’s a way.
I ordered and washed some 8 oz. mason jars. Try not to touch the inside of the jars or the lids once they are clean so that bacteria doesn’t grow in the jars. This recipe made 4 1/2 – 8oz. jars.
The jars need to be hot when you put the jam into them, and to do this I put them in a 225 degree oven while I was making the jam. I kept checking them to make sure they didn’t get too hot.
Now let’s make the jam! You will need a heavy saucepan for this.
2 lbs. of fresh strawberries
4 cups of sugar
1/4 cup lemon juice
Clean the strawberries, cut off the tops, and slice them in half.
Mash the strawberries in a mixing bowl in batches. Once a batch was complete I put it in the saucepan.
Once all of the strawberries are mashed and in the saucepan add the sugar and lemon juice and bring to a rolling boil while stirring frequently.
The jam needs to boil to 220 degrees which is above boiling point. You will notice that it plateaus for a little while because of this, but you need to be patient and wait until it hits that temperature.
I was actually getting a little impatient myself, but you will see how the mixture changes once it hits that temperature.
Once the jam reaches 220 degrees remove it from the heat and start ladling it into the hot jars with a funnel leaving about 1/2 inch of space in the jars.
Once they are filled, seal the jars tightly while still trying not to touch the inside of the lids or jars. And that’s it!
If you are planning on eating the jam soon all you need to do is refrigerate the jam.
If you are planning on saving the jam you need to complete the next step of using a water bath.
If you have never done this it is easy. Bring a large pot of water to a boil making sure that there is enough water for the jars to be submerged. Make sure the jars are sealed tightly and use tongs to lower the jars into the water.
Let them sit in the boiling water for 5 minutes. Turn off the heat and keep them in the water for another 5 minutes. Remove with tongs and set on a towel and leave undisturbed for 12-24 hours.