The Absolute Best Buttermilk Pancakes #3

I couldn’t help myself. These are so light and only work out with fresh buttermilk, so now you really have a choice as I also have two other buttermilk pancake recipes. Here we go!

  • 1 cup flour
  • 1 tbsp, sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1 cup full fat buttermilk
  • 1/2 cup milk (you may feel it takes a 2-3 tbsp. more)
  • 1 egg
  • 2 tbsp. melted butter plus 3/4 tsp. melted butter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, beat the egg, buttermilk, milk and melted butter. Keep them separate until ready to cook.

Heat a lightly oiled frypan over a medium high heat. Drop a bead of water on the pan and if it sizzles, it is ready.

Pour the wet mixture into the dry mixture and, with a wooden spoon. stir until it is blended together.

Pour 1/2 cup of batter per pancake. Brown on both sides and serve hot with butter, syrup or fresh fruit and whipped cream. Your choice.

This recipe will make 10-12 pancakes.


White Cheddar Cheese Sauce-THE Best

Last night we had cauliflower and Don made the best sauce to accompany it. Oh, my! I kid you not. We all but licked the bowl (okay, when they weren’t looking, I did).

  • 1 1/2 tbsp. butter
  • 1 1/2 tbsp.  flour
  • 3/4 cup milk
  • pinch of cayenne pepper
  • 1 cup Balderson’s white cheddar cheese, grated
  • 1/3 tsp. grated nutmeg

In a saucepan on medium heat, melt the butter then whisk in the flour until dissolved and smooth.

Slowly whisk in the milk. Lower the heat and simmer for a couple of minutes to thicken. Stir in the nutmeg and cayenne pepper to incorporate.

Now stir in the cheese until melted and completely smooth.

Add to this the cooked cauliflower that has been broken into florets. YUP! It is that good.


Love’s Blush Smoothie

This is unusual but thoroughly delicious smoothie. The recipe is for 2.

  • 6 oz. cooked beets (yes, really)
  • 1/2 cup chilled orange juice*
  • 5 tbsp. plain yogurt, chilled
  • 1/3 cup chilled mineral water – NOT FIZZY
  • 1/2 cup whipping cream
  • touch of honey
  • orange slices for decoration

First and foremost, place the beets in the blender and  puree until smooth. Now add all ingredients, except the orange slices and process all until really smooth.

Pour into chilled glasses and decorate with orange slices.

If you can, use blood oranges and blood orange juice if they are in season *


This recipe is from my cookbook “The B & B Cookbook”.

Nut and Chocolate Delight Smoothie

With Spring finally here and summer close behind, this is a delightful and best start to anyone’s day. Give it a try!

  • 2 bananas
  • 3 tbsp. smooth peanut butter
  • 5 tbsp. vanilla yogurt
  • 2 scoops Chapman’s chocolate ice cream
  • 1 cup milk
  • 1/4 cup whipping cream
  • chopped salted peanuts for garnish

Place the peeled bananas in a blender. Add peanut butter, yogurt, ice cream and milk, processing until smooth. Add whipping cream and blend for a few seconds.

Pour into chilled glasses, top with some peanuts. Add a small straw and serve immediately. It is delicious to serve on a warm morning on the deck.

In a word – YUM.

Note: This recipe serves 2 and is from my cookbook “The B & B Cookbook”.

A Special Taste Of Spain In This Omelette

On this side of the world we have similar food ideas and this one is truly a special one from Spain. It is an omelette but it is beautifully different.

  • 1/2 cup olive oil
  • 1 half onion, sliced very thin
  • 2 medium yellow potatoes, peeled and sliced very thin
  • 4 eggs, lightly beaten
  • pinch of salt and white pepper
  • 3 tbsp. garlic aioli
  • 100 g Serrano ham
  • small amount of baby spring greens

In a large fry pan, heat the oil to medium and cook the onions for about 2 minutes, just until they have softened. Now add the potatoes and gently stir. Cook this for about 15-18 minutes, stirring occasionally until the onions are caramelized and the potatoes are cooked through.

Drain off the oil, keeping 1 tbsp. in reserve. Transfer the potatoes and onion for a bowl and set aside for about 5 minutes. Add the eggs, salt and pepper and stir to combine. Let this sit for 15 minutes so the eggs can thicken up as it becomes absorbed.

Now heat the 1 tbsp. oil and over a high heat, add the egg mixture, cooking for 1 minute. Reduce the heat to low and cook a further 3 minutes. With a rubber spatula loosen the sides of the omelette. Place a large plate over the pan and turn it upside down on the plate.

Now, this is tricky, turn it back in the pan and cook a further 4-5 minutes to cook through and become golden in colour.

On a serving board, cut into wedges, add the ham on each slice and a small topping of the greens.


Raspberry/Blackberry Muffins

Our family loves muffins.. all kinds. Kelly has me making the smaller size muffins for her lunches, this way you are not so filled up with the larger size. Your choice. This recipe calls for one or the other berry, or, if you want to be really different, use both.

  • 1 cup rolled oats (not the instant kind)
  • 1 cup buttermilk
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 3/4 cup brown sugar, packed
  • 1 beaten egg
  • 1/4 cup butter, melted
  • 1 – 1 1/2 cup berries

Combine the rolled oats and buttermilk and let stand. Combine the next 5 ingredients in a bowl and mix well to blend.

Add the egg and melted butter to the oat mixture. Mix really well. Now add the dry ingredients, mixing only so all is moistened. Now gently add the berries, folding to incorporate.

Fill 12 muffin cups that have been sprayed  with Pam and bake for about 20-23 minutes in a 375 degree oven. The tops should spring back when lightly touched.


If you do not have any buttermilk in your refrigerator, don’t panic. Put 1 tbsp. lemon juice in a cup and add the milk to make 1 cup. Let stand for 5 minutes and then stir.

Apple Crepes With Calvados Butter Sauce

Don loves making crepes, so I went back into my cookbook and found this one. We made this often in our Bed and Breakfast, and was always a favourite when guests returned. It is not difficult and it is another die-for recipe.


  • 4 beaten eggs
  • 2 tbsp. sugar
  • 1/2 cup melted butter
  • 1 1/2 cups flour
  • 1 tsp. salt
  • 3/4 tsp. ground nutmeg
  • 1 2/3 cup milk

Mix together the first three ingredients: eggs, sugar and butter. Mix in the same bowl the dry ingredients: flour, salt and nutmeg, alternating with milk. Combine all the ingredients as above and pour into a blender, blending until smooth. If making the day ahead, cover and refrigerate. When ready to proceed, blend again.

Line plate with parchment paper. Heat 9 inch nonstick skillet over medium heat. Add 2 tbsp. batter to the skillet, tip and rotate to spread the batter evenly. Cook until the center of the crepe is cooked through and edges are slightly browned (about a minute). Run a spatula around the crepe and invert onto the plate. Repeat with remaining batter placing parchment paper between each crepe, making at least eighteen crepes.

Butter Sauce

  • 6 tsp. unsalted butter
  • 1/2 cup sugar
  • 1/4 tsp. kosher salt
  • 3 tbsp. Calvados

Make this first in the morning. Put all the ingredients in a pot and boil for about 10-15 minutes and brush on crepes before folding.


  • 2 tbsp. unsalted butter
  • 2 medium Golden Delicious apples, peeled, cored and cut in 1/3″ cubes
  • 3 tbsp. sugar
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground cinnamon
  • 3 tbsp. Calvados

Melt the butter is a large skillet over medium heat. Add apples, sprinkle with sugar, salt and cinnamon. Saute until tender (about 3 minutes). Add the Calvados and cook most of the liquid away (about 2 minutes). Remove from heat and let stand  to room temperature.

Preheat the oven to 300 degrees. Place crepe stack on rimmed baking sheet (yes, keep the paper between the layers). Cover with a sheet of foil and seal the edges. Warm in the oven until heated through. If the crepes are cold – 20 minutes and only 15 minutes if at room temperature.

Heat the Calvados butter sauce in a small saucepan until melted and heated through. Re-warm the apple mixture, stirring occasionally for about 3 minutes. Place one crepe on a plate, browned side down. Spoon 2 tbsp. of the Calvados sauce over the crepe and fold into quarters. Repeat with remaining crepes and butter sauce. Place three on a plate, spoon the apples over the crepe and, if there is any sauce left over, spoon it over the crepes and serve.

This may look daunting but if done in the stages shown here, it is AMAZING.

Perfect Quiche For Leftover Baked Ham

This site has several recipes for making Quiche. Well, friends, here is another one.  Don baked a beautiful ham and, of course, we had some leftovers. There is no crust to worry about and, if you really want to be a tad ‘lazy’, serve it with some frozen hash browns. Just sayin’.

  • 2 tbsp. dry plain bread crumbs (can make your own)
  • 1 tbsp. butter
  • 1/2 cup chopped fine onions
  • 1 1/4 cup of diced cooked ham
  • 8 oz, shredded Swiss cheese
  • 4 large eggs
  • 1 cup whipping cream
  • 1 cup whole milk

Preheat oven to 425 degrees.

Butter a quiche dish or pie plate and sprinkle in the bread crumbs all over to cover the pie plate.

Cook the onions in the butter until golden in colour. This should take about 5 minutes. Add the ham and cook only enough to warm it up. Spread this mixture on the bottom of the dish and sprinkle the cheese on top.

Whisk together the eggs, cream and milk and when well blended, carefully pour over the cheese. Set plate on a baking tray lined with parchment paper (in case it runneth over) and bake until the top is golden and set in the center. This could take 20 minutes.  Reduce to 375 degrees for a further 20 minutes. Test for doneness. Add 2 minutes if needed. Cool for about 5-6 minutes, before cutting in wedges.

If this is breakfast or brunch fare, serve with hash browns. If it is a main lunch serve with a beautiful green salad, warm buns and a glass of lovely white wine.

Sauce For Ribs Baked in Slow Oven

Don makes this almost as ‘the one and only sauce’ when baking ribs.

  • 1 cup ketchup
  • 1 cup Lillies Smoky BBQ Sauce, #22
  • 1/4 cup packed brown sugar
  • 1/4 cup Worcestershire sauce
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. molasses
  • 3 garlic cloves, minced
  • 2 tbsp. onion powder
  • 1 tsp. Joe’s Stuff Cajun seasoning
  • 1 tsp. ground mustard
  • pinch salt
  • pinch of pepper
  • 2 tsp. dark cane jelly

Combine the above ingredients and blend really, really well.

Place 8 bone-in country style pork ribs weighing about 8 oz. each in your slow cooker and pour the sauce over all the meat to cover.

The ideal baking time on this is a preheated oven of 275 degrees for 3 hours. Depending on your slow cooker, you could bake 3 1/2 hours.

You will hear only means and groans of appreciation for this delight.

Serve either with garlic mashed potatoes or simply a green salad with warm dinner rolls and a glass of good quality wine like a Pinot Noir, Merlot or  Malbec. In a word and, of course, finger licking aside….ENJOY! You did it.

Phantom Spring Rhubarb Muffins

This recipe, believe it or not, is from my cookbook and, since it is almost Spring, I thought you might like to try these. Be prepared- they do not last long. Maybe that is why they are called phantom. Hmmm.

  • 1/2 cup sour cream
  • 1/4 cup Crisco oil
  • 1 large egg
  • 1 1/3 cup flour
  • 1 cup diced rhubarb
  • 2/3 cup packed brown sugar
  • 1/2 tsp. baking soda
  • pinch of sale

Preheat oven to 350 degrees. Blend together the sour cream, oil and egg. Set aside. Mix only until just blended. Spray muffin tin with Pam or like non-stick spray. Use a large 12 cup muffin tin and fill 2/3 full.


  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1/2 tsp. cinnamon
  • 2 tsp. melted butter

Combine the ingredients well and spoon on top of each muffin. Bake these for about 30 minutes.

Basic Red Sauce

This is delicious and really easy to make. Give it a try.

  • 1 tbsp. good olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • pinch of salt
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/4 tsp. fennel
  • pinch of pepper
  • 8 whole large Roma tomatoes
  • 1 – 15 oz. can of tomato sauce
  • 1 cup water
  • 1/2 tsp. sugar
  • 1/2 tsp. red wine vinegar

In a heavy pot, heat the oil over medium heat and add the onion, garlic, salt, spices and cook until soft. This should take approximately 5 minutes.

Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomato sauce, water and sugar in the pot and stir well. Bring to a simmer over medium high heat.

Reduce the temperature to low and simmer, uncovered, for 45 minutes. Stir occasionally with a wooden spoon.




Pumpkin Muffins With a Fantastic Topping

I made this certain recipe for the first time this year and, I have to tell you my family LOVED it so much, I had to make it twice to make sure there was enough for our company this past weekend. I do have a pumpkin muffin as well on this site, but this one is truly special.

  • 2 cups flour
  • pinch of salt
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cloves
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3/4 cup butter, room temperature
  • 2 large eggs
  • 1 – can of E.D. Smith pure pumpkin. You will use only 15 oz. (you can use the remaining pumpkin in the recipe that follows).

Preheat oven to 350 degrees and be sure to spray well your mini muffin tins.

In a medium bowl gently whisk together all the dry ingredients and set aside.

In your electric mixer mix the butter and sugar until just blended and add the eggs, beating really well until light and fluffy. When truly light and fluffy, add the pumpkin beating until well combined and making sure to scrape down the sides as you go.

On a really low speed, add the dry ingredients until combined.

Spoon into the mini muffins tins, making sure to fill to the top of the muffin pan.

Now for the good part:


  • 5 tbsp. flour
  • 5 tbsp. melted butter
  • 5 tbsp. dark brown sugar
  • 1/4 tsp. cinnamon
  • 3/4 cup chopped pecans

Mix well to ensure it is well combined and then divide evenly the topping on each muffin. Bake for 35-38 minutes, testing with a toothpick to ensure doneness and remove to a rack to cool for 10 minutes.

Run a paring knife around each muffin and carefully remove to a rack to continue cooling. Enjoy! You will and you will make them again and again.