Basic Waffle Recipe

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waffle recipe

waffle recipe picture 2

Homemade waffles are so easy to make and purchasing a waffle iron wont brake the bank. For topping you can use butter, maple syrup, or any other delicious combination of flavors like berries and whip cream.

Basic Waffle Recipe
 
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Author:
Recipe type: Dessert
Ingredients
  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ¾ cups milk
  • ⅓ cup vegetable oil
  • 2 eggs
Instructions
  1. In a large size bowl whisk together the flour, sugar, baking powder, and salt.
  2. In a another bowl beat the eggs until lightly beaten and then whisk in the milk and vegetable oil.
  3. Slowly mix the milk mixture into the dry ingredients until just combined – batter will be kind of lumpy.
  4. Cook according to waffle iron instructions.

 

Rhubarb Bars Recipe

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raw rubarb recipe

rubarb recipe picture 2

It’s rhubarb season here in Upper Michigan and I figured I should post at least one recipe with rhubarb as the main ingredient.

This recipe almost didn’t get posted because I had some issues putting the crust together – I double checked it to make sure it was right, but had trouble getting the crumbly texture I wanted. The crust mixture was more on a dough side than crumbly. I thought, what is, is, and continued to finish the recipe.

The deciding factor for posting this recipe was that these bars are delicious – it turned out to be one of those that you just can’t eat one recipe. I had to have my wife take them away!!

If you decide to try this Rhubarb Bars Recipe don’t be shook if the crust is a little on the doughy side; just crumble it the best you can when you apply the topping, other than that the doughy texture works out well for forming the bottom crust for the bars. (I used the flat part of a glass to press the topping into place; Enjoy

Rhubarb Bars Recipe
 
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Author:
Recipe type: Dessert
Serves: 24 depending on size
Ingredients
  • 3 cups fresh (cut into 1 inch pieces)
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour
  • 1½ cups quick-cooking rolled oats
  • 1 cup packed brown sugar
  • ¼ teaspoon baking soda
  • 1 cup shortening
Instructions
  1. Preheat oven to 375F.
  2. Slice rhubarb into 1 inch pieces
  3. In a small bowl mix together 2 tablespoons of all-purpose flour, and ½ cup granulated sugar; set aside.
  4. In a medium sauce pan mix together the rhubarb, one cup granulated sugar, and water. Cook over medium high heat until mixture comes to a boil, reduce heat to simmer, cover, and cook for 5 minutes. Stir the sugar flour mixture into the rhubarb and continue cooking until thickened; stir in vanilla and set aside.
  5. rubarb sauce
  6. In a large bowl mix together the flour, oats, brown sugar, and baking soda. Using a pastry blender or fork cut the shortening into the flour mixture to form a crumbly dough; reserve 1 cup of the dough for the topping.
  7. bar crust
  8. Lightly spray a 13 x 9 x 2 inch pan with cooking spray, and press the dough into the bottom of the pan. Spread the rhubarb over the crust and then sprinkle the remaining dough over the top.
  9. Bake for 30 – 35 minutes or until golden brown – cool before serving.

Adapted from Midwest Living

Simple Raspberry Cobbler Recipe

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fresh raspberry desert recipe picture

Berry season is in full swing here in upper Michigan. We just ended the strawberry season and now the red raspberries, purple raspberries, and blueberries are all ripening at the same time; how good can it get. It would be a shame to freeze all of them, so I like to use as many of them fresh as I can, so this Simple Raspberry Cobbler Recipe went on the dessert menu for supper.

This is a very simple recipe to put together, doesn’t require a lot of prep time, and chances are you will have all the ingredients on hand. I used fresh berries in this recipe but I think frozen would also work out very well, it just might lengthen the baking time a little bit.

Simple Raspberry Cobbler Recipe
 
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Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 2 cups raspberries (I used a combination of purple and red)
  • ¾ cup sugar plus 1 tablespoon (divided)
  • ¾ cup milk
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons butter or margarine
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl mix together ¾ sugar, flour, baking powder, and salt. Add the milk and stir until smooth.
  3. Place the butter in an 8 x 8 baking dish and place it in the oven until the butter is melted.
  4. Pour the batter into the baking dish and distribute the berries over the top, and then sprinkle with the remaining sugar.
  5. Bake for 50 to 60 minutes until golden brown and bubbly. Serve warm with ice cream or let cool to room temperature and serve with whipped cream garnished with fresh berries.

Simple Strawberry Dessert Crepes Recipe

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simple strawberry dessert crepes recipe

Our local market ran fresh strawberries on sale this past week so I decided to give this Simple Strawberry Dessert Crepes Recipe a try. They are never as good as the fresh local berries, but I’m so tired of winter I thought a little bit of fresh fruit might perk me up a little bit. This is a simple and good recipe that your family is sure to enjoy. Take a little jump on spring and make yourself some of these Strawberry Dessert Crepes; they’re really good. Enjoy  

 

Simple Strawberry Dessert Crepes Recipe
 
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Author:
Recipe type: Dessert
Serves: Makes 8
Ingredients
  • Crepes
  • 3 large eggs
  • 1/ 4 cup water
  • 1 cup all-purpose flour
  • 1/ 8 teaspoon salt
  • 1 cup milk
  • 2 tablespoons butter or margarine
  • Strawberry Filling
  • 1 quart fresh strawberries (cleaned hulled and sliced)
  • 2 cups whipped cream
  • 1 tablespoon granulated sugar
  • Confectioners’ sugar
Instructions
  1. To make the crepes whisk the eggs in a medium size bowl. Using an electric mixer gradually mix in the milk, 1/ 4 cup water, flour and salt. Mix until smooth. Refrigerate covered for at least 30 minutes.
  2. Place strawberries in a medium size bowl – stir in the granulated sugar and refrigerate until ready to use.
  3. To cook the crepes heat an 8 inch skillet with sloping sides over medium heat lightly brushed with butter. Pour about ⅓ cup of the batter into the skillet and rotate the pan quickly to spread the batter out. Cook until golden brown, flip; and cook until browned on the other side. Repeat the process until all the batter is used up.
  4. To assemble the crepes, fill each crepe with ½ cup strawberries, top with 3 tablespoons of whip cream, fold them over and sprinkle the Confectioners’ sugar on top. Top with more whip cream and garnish with fresh berries.

14 Amazing Pie Recipes

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For me pies kind of follow the seasons. I love the taste of the fresh berries starting in the spring with the strawberries. The rhubarb plants are usually at their peak at this time pairing real well with the strawberries. For me this is followed by, cherries, red raspberries, blue berries, and then black berries at the end of the summer. If I’m lucky I will have raspberry, blue berry, and blackberry plants producing at the same time to create a delicious triple berry pie combination.  

The fall here in upper Michigan is a beautiful time of year but I just don’t care a lot for the winter that follows (especially this one). Fresh pumpkins make delicious pies, and the apples are usually plentiful creating delicious pie combinations right up until Thanksgiving Day.

Check out the pie recipes I’ve included in this post and the next time you’re in the mood for pie, give one a try.

This is a sponsored opportunity with Foodie.com

Raspberry Shortcakes Recipe

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Raspberry Shortcakes Recipe

The cherries are ripening faster than I can pick them and now the raspberries are ripening. I love strawberry shortcake but I like raspberry shortcake even better. To make this shortcake I used a mixture of purple and red raspberries and prepared the shortcake from Bisquick mix; absolutely delicious.

I you have fresh raspberries available give this Raspberry Shortcakes Recipe a try; it’s delicious. Adapted from Betty Crocker Bisquick.


Raspberry Shortcakes Recipe
 
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Author:
Recipe type: Dessert
Serves: Makes 6
Ingredients
  • 4 cups raspberries
  • ¼ cup sugar plus 3 tablespoons
  • 1⅓ cups Original Bisquick Mix
  • ½ cup milk
  • 3 tablespoons butter or margarine (melted)
  • 1 cup whipping cream
Instructions
  1. Preheat oven to 425. In a medium size bowl mix berries and sugar together, and set aside in the refrigerator.
  2. In another medium size bowl mix together the Bisquick, milk, 3 tablespoons of sugar and the melted butter until a dough forms. Drop dough using a spoon onto a lightly sprayed cookie sheet. (I used a jumbo muffin tin for this)
  3. Bake 10-12 minutes or until golden brown.
  4. While the biscuits are cooling, in a small bowl using an electric mixer, beat the whipping cream until peaks form.
  5. Slice the biscuits while still warm, fill with raspberry mixture and whip cream. Top with more whip cream and berries.

Low Fat Raspberry Corn Muffins Recipe

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Low Fat Raspberry Corn Muffins Recipe

 

The last time I made corn muffins they came out a lot better than I expected, so I decided to try it again.  When I saw the list of ingredients that goes into this Raspberry Corn Muffins Recipe, my first thought was, “how can it not be good.” The apricot, raspberries, and orange zest were a delicious combination of flavors, and if you serve them hot with melted butter they are delicious. This is another simple recipe that you can put together very quickly so you can have hot muffins on the table in less than an hour. This recipe calls for frozen raspberries but with the berry season approaching, fresh would be the best; when they become available.

The next time you’re in the mood to do some baking give this Low Fat Raspberry Corn Muffins Recipe a try; you and your family will love them. Adapted from Food Network.

Low Fat Raspberry Corn Muffins Recipe
 
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Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12-24
Ingredients
  • 1½ cups all-purpose flour
  • 2½ cups yellow cornmeal
  • 1½ cups sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 2 cups low-fat buttermilk
  • ½ cup apricot nectar
  • 3 tablespoons grape seed oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated orange zest
  • 4 large egg whites
  • 2 cups frozen raspberries
Instructions
  1. Preheat oven to 375F.
  2. In a large bowl whisk all the dry ingredients together.
  3. Low Fat Raspberry Corn Muffins Recipe Low Fat Raspberry Corn Muffins Recipe
  4. In a medium size bowl mix together the buttermilk, apricot nectar, grape seed oil, vanilla, and orange zest.
  5. In a separate bowl beat the egg whites until peaks form.
  6. Low Fat Raspberry Corn Muffins Recipe Low Fat Raspberry Corn Muffins Recipe
  7. Gradually mix the buttermilk mixture into the dry ingredients, and then gently fold in the egg whites, followed with the raspberries. (Just mix until combined so as not to break up the berries.)
  8. Spray 12 large muffin cups with cooking spray and divide the batter between the 12 cups. (If you use a cupcake tin this recipe will make 24.) Bake for 30 minutes or until a tooth pick inserted in the center comes out clean. Let cool for a few minutes, remove the muffins to a wire rack for cooling.

Low Fat Raspberry Corn Muffins

Cranberry Glazed Pork Chops Recipe

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Cranberry Glazed Pork Chops Recipe

I like to use cranberries in recipes whenever I can, so when I saw this Cranberry Glazed Pork Chops Recipe I decided to give it a try. Dried cranberries by then selves are very good and I thought the flavor of dried cranberries and cranberry sauce server over pork chops would be a great combination. There are a couple of ingredients I have never used before in this recipe; those being stone ground mustard and raspberry vinegar. I had no problem locating the raspberry vinegar, but the stone ground mustard was a little bit of a challenge. I think you could substitute spicy brown mustard if you are unable to locate stone ground.

This Cranberry Glazed Pork Chops Recipe is a very simple recipe and you can have supper on the table in less than an hour. If you like cranberries give this one a try; it’s really good.

Ingredients

4 boneless pork loin chops

1/4 teaspoon coarse ground pepper

1/3 cup jellied cranberry sauce

4 1/2 teaspoons stone ground mustard

3 tablespoons dried cranberries

2 tablespoons raspberry vinegar

Directions

1. Using a large skillet sprayed with cooking spray; sprinkle the chops with pepper then brown on both sides.

2. In a small bowl combine the cranberry sauce and mustard. Spoon the mixture over the top of the pork chops. Reduce the heat to medium and cook covered for about 10 minutes or to an internal temperature of 145F.

I like to use cranberries in recipes whenever I can, so when I saw this Cranberry Glazed Pork Chops Recipe I decided to give it a try. Dried cranberries by then selves are very good and I thought the flavor of dried cranberries and cranberry sauce server over pork chops would be a great combination. There are a couple of ingredients I have never used before in this recipe; those being stone ground mustard and raspberry vinegar. I had no problem locating the raspberry vinegar, but the stone ground mustard was a little bit of a challenge. I think you could substitute spicy brown mustard if you are unable to locate stone ground. This Cranberry Glazed Pork Chops Recipe is a very simple recipe and you can have supper on the table in less than an hour. If you like cranberries give this one a try; it’s really good. Ingredients 4 boneless pork loin chops 1/4 teaspoon coarse ground pepper 1/3 cup jellied cranberry sauce 4 1/2 teaspoons stone ground mustard 3 tablespoons dried cranberries 2 tablespoons raspberry vinegar Directions 1. Using a large skillet sprayed with cooking spray; sprinkle the chops with pepper then brown on both sides. 2. In a small bowl combine the cranberry sauce and mustard. Spoon the mixture over the top of the pork chops. Reduce the heat to medium and cook covered for about 10 minutes or to an internal temperature of 145F. 3. Remove the pork chops and set aside, and keep warm. 4. Add the cranberries and raspberry vinegar to the skillet stirring to loosen any bits from the pan; bring to a boil and cook until the mixture starts to thicken. Spoon cranberry mixture over the pork chops and serve hot. Cranberry Glazed Pork Chops Recipe

3. Remove the pork chops and set aside, and keep warm.

4. Add the cranberries and raspberry vinegar to the skillet stirring to loosen any bits from the pan; bring to a boil and cook until the mixture starts to thicken.

Spoon cranberry mixture over the pork chops and serve hot.

Cranberry Glazed Pork Chops Recipe

Cranberry Muffins Recipe

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Cranberry Muffins Recipe

I really like fresh cranberries they are so much better than the canned berry sauces. For some reason I never thought of them being used in a muffin recipe. I was running out of treats to go with my coffee so when I saw this Cranberry Muffins Recipe I thought I would give it a try. Cranberries are kind of sour; I wasn’t sure if the sweetness of the batter would incorporate into them or not. As it turned out, the cranberries blended very well with the other muffin ingredients. These muffins have a nice moist texture and are very good, and the color for the holidays, doesn’t get much better. I prepared the recipe as written. This is a very simple recipe. It takes very little time to put it together so you can have hot Cranberry Muffins on the table in about half an hour. Enjoy

Ingredients

1 1/2 cups of flour

1 cup of cranberries, either fresh or frozen

1 cup of Milk

½ cup of sugar

¼ cup of melted butter

1 tablespoon of baking powder

1 medium egg

1/8 teaspoon salt

Directions

Preheat oven to 375F-grease or spray muffin tins

1. In a large bowl mix together the flour, sugar, baking powder and salt.

2. In a separate bowl beat together the milk, melted butter and egg.

muffin mix egg mix

3. Mix the milk mixture into the flour until thoroughly moistened, and then fold in the cranberries.

cranberry muddin batter cranberry muddin batter

4. 5. Fill muffin tins until 2/3 of the way full. Bake for 20-25 minutes or until browned, and when a tooth pick inserted in the muffins comes out clean.

Makes 12 regular size or 6 large muffins (increase cooking time for large 5 to 10 extra minutes)

Cranberry Muffins Recipe

Seedless Blackberry Preserves Recipe

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Seedless Blackberry Preserves Recipe

My backyard berry plants have done exceptionally well this summer, especially the black berries. We were able to keep up fairly well with the blueberries and raspberries but the black berries are getting out of hand; so I am preserving what I can. We use a lot of wine for cooking; some of them are going into making blackberry wine, some are being frozen, and some made into preserves to use in recipes, on ice cream, toast, or anything else we can use blackberry preserves on. This Seedless Blackberry Preserves Recipe is a simple basic recipe but does require some time to prepare the berries. I used a juicer to remove the seeds and create a blackberry puree to make the Blackberry Preserves. If you don’t have a machine to do this task, run the berries through a sieve if you want to remove the seeds.

Ingredients

7 cups berry puree

7 cups sugar

3 tablespoons lemon juice

1 box of sure jell (1.75 ounces)

Directions

1. Place empty jars in a canner with lids. Bring to a boil. Shut off the heat and let stand in the hot water to sterilize until needed.

jelly jars

2. In a large pan combine the blackberry puree, sugar, lemon juice, and bring to a boil. Stir in the sure jell and bring to a rolling boil for 2 minutes. (Be sure to use a large enough pan so mixture doesn’t boil over)

blackberry puree making jam

3. Skim the foam off the surface.

4. Remove the canning jars from the hot water and pour the berry mixture into the jars to about 1/2 inch from the top.

blackberry preserves blackberry jam

5. Seal and process in boiling water bath for 10 minutes.

Makes 8 cups