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.
Crepes
- 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.
Apples
- 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 salt
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.
Topping
- 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:
Topping
- 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.
The Absolute Best Buttermilk Pancakes
Don is a wonderful cook (Chef) and when he tries something new, you know it is going to be great. Here we go:
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 2 tbsp. sugar
- 2 cups buttermilk (full fat)
- 2 large eggs,
- 1 tsp. pure vanilla
In a bowl, whisk all the dry ingredients together.
Whisk in the buttermilk, eggs and vanilla just to well combined. Set aside on the counter for 10 minutes.
Heat a large griddle (skillet) and spray with a non-stick cooking spray.
Ladle 1/2 cup of batter on the griddle and flip only when bubbles appear and then cook until golden brown in colour. Continue until all the batter has been used up.
Like always, serve with butter and your favourite syrup or fresh fruit and whipping cream. Add a cup of piping hot coffee to the table and you will have a wonderful rest of the day. True!
Tasty Bites for Breakfast
A friend of mine, Susan Hunt, posted this recipe this morning and I had to beg (not really) for the use of this one. So Susan…thank you.
- 1 pkg. shredded potatoes (we use Golden Grill Hashbrown Potatoes – see note)
- 3 eggs, well beaten
- 1/2 cup shredded cheese
- 1/4 tsp. each of garlic powder and onion powder
- pinch of salt and pepper
Preheat oven to 350 degrees and grease well a mini muffin tin.
Make the potatoes as directed then put into a bowl adding all the ingredients, stirring to combine.
Spoon in equal portions in the pan and bake for 20-25 minutes until golden in colour and the edges begin to get crispy.
Eat warm with lots of bacon, eggs or any egg dish you desire and thoroughly enjoy.
*Note: We use these potatoes often for Sunday breakfasts. Just follow the directions and all will be fine. Also, these are so darn tasty, you could, if your family let you, eat them all at the same time. I kid you not.
Yorkshire Puddings
No need for the smokin’ hot pan with oil in the oven to put the batter into. Read on….
- 3 large eggs, well beaten
- 1/4 cup + 2 tbsp. whole milk
- 1/4 + 2 tbsp. water
- pinch of salt and white pepper
- 3/4 cup flour
- Pam baking spray
Preheat oven to 450 degrees and oil a 6 muffin tin really well with Pam spray (or like)
Whisk the milk, water, salt and pepper in the beaten eggs. When well blended, whisk in the flour until combined.
Pour in the batter in equal portions and bake for 10-11 minutes, then reduce the temperature to 325 degrees and bake for about 35-37 minutes until appears almost dry in the center and very puffy and golden in colour.
Cool for a few moments then CAREFULLY remove from pan and place on a baking sheet. Serve warm with the roast, potatoes and lots of gravy in the center of the Yorkshire puddings. So delicious.
Cheesecake Muffins
This recipe is where, on gluten-free diets, milk products can be tolerated so now everyone can simply enjoy without concerns.
- 3 – 8 oz, pkgs. cream cheese
- 1 cup white sugar
- 5 eggs, room temperature
- 1 tsp. pure vanilla
Preheat oven to 350 degrees. Line muffin tins with liners, if you use them. Otherwise spray with Pam or like product.
In a medium bowl cream together the cream cheese and sugar. Stir in the eggs, one at a time and then add the vanilla. Spoon into the muffin tin to 3/4 full.
Sour cream Topping
- 8 oz. sour cream
- 1 cup white sugar
- 1 tsp. pure vanilla extract
To make the topping, whisk together the sour cream, sugar and vanilla until completely smooth. Spoon into the center of each muffin.
Bake for 30 minutes in oven until a golden brown. Remove from the oven and cool down for 5-10 minutes. Now return it to the oven and bake for additional 7 minutes until set. Allow to cool down in the oven.
DO NOT remove from the oven until completely cool.
Raspberry Cream Cheese Muffins
These are really very delightful and not the same old-same old muffins we always seem to fall back on. Enjoy!
- 1 3/4 cups flour ( sifted)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup melted butter
- 1 – 8 oz. pkg. cream cheese
- 2 large eggs (room temperature)
- 1/4 cup light cream
- 1 tsp. vanilla
- 1/4 cup seedless raspberry jam
- 1/4 cup butter, softened
- 1/4 cup flour
- 1/4 cup packed brown sugar
- 1 tsp. cinnamon
Preheat oven to 350 degrees. Grease muffin tin. In a large bowl combine the first 4 ingredients. In another bowl cream the butter and cream cheese with a mixer until fully blended and add one egg at a time beating well after each addition. Beat in the cream, vanilla and jam. Mix with the dry ingredients until moist but still lumpy.
Mix the last 4 ingredients and sprinkle over he top of each muffin. Bake for 20-25 minutes and cool a couple of minutes before removing from the muffin tin.
Make a
Homemade Cinnamon Buns
Let me begin with a comment from the photographer of my cookbook “These are the best cinnamon buns I have ever had”. Thanks Jonathan.
- 1 cup warm milk (approx. 110 degrees)
- 2 eggs, room temperature
- 1/3 cup melted butter
- 4 1/2 cups flour
- 1 tsp. salt
- 1/2 cup white sugar
- 2 1/2 tsp. quick-rising yeast
- 1 cup brown sugar, packed
- 2 1/2 tbsp. ground cinnamon
- 1/3 cup butter, softened
- 1 (3 oz.) pkg softened cream cheese
- 1/4 cup softened butter
1 1/2 cups icing sugar, sifted - 1/2 tsp. pure vanilla extract
- 1/8 tsp. salt
Place ingredients in a bread machine in the same order the manufacturer recommends. Select the dough cycle and press start. After the dough has doubled in size, turn out on a floured surface. let dough rest for about 10 minutes. In a small bowl, combine the brown sugar and cinnamon.
Roll dough out to a 16 x 21 inch rectangle. Spread the dough with the softened 1/3 cup butter and sprinkle with the cinnamon/sugar mixture evenly over the surface.
Roll up and slice into 12 buns. Place the buns on a 9 x 13 inch baking pan that was buttered. Cover and let rise until almost double. Preheat oven to 400 degrees and bake until a golden brown.
While baking, beat together the cream cheese, 1/4 cup butter, icing sugar (sifted) vanilla and salt. Spread the frosting on warm buns before plating and serving.
When guests tell you they taste just like the ones in the mall – just smile!