Posts Tagged ‘Baking’

Yet another reason why I Miss The South…  Biscuits
“I miss your biscuits and your gravy
Fireflies dancing in the night
You have fed me. You have saved me
Billy Graham and Martha White”
(Southern Comfort Zone – Brad Paisley)

Great Granny’s Biscuits


2 cups flour, all purpose
1 Tbsp sugar
2 tsp salt
1 tsp soda
4 tsp baking powder
2/3 cup (lard) shortening
2/3 cup buttermilk
Measure all dry ingredients into a large bowl. Cut in shortening until mixture looks like meal. Stir in buttermilk; add just enough buttermilk for soft easy to roll out dough.Round up dough on lightly floured board. Knead lightly 20 to 25 times, about 1 minute. Roll out until 3/4 inch thick. Cut with floured biscuit cutter or glass. Place on greased cookie sheet. Bake in a 450 degree F. oven for about 10 to 12 minutes.

Granny’s Favorites Breads, Muffins, Biscuits……


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Angela’s Butter Tart Squares

Canadians love butter tarts. It’s a part of our heritage. It’s part of who we are.

This recipe was brought to my attention by my lovely niece, Angela, so I call them Angela’s Butter Tart Squares.

butter-tart-squares(Recipe source: Intimate Weddings)


½ cup butter or margarine, softened 100g
¼ cup brown sugar 50g
1 cup flour 200g

¾ cup brown sugar 150g
¼ cup butter, softened 50g
½ cup corn syrup 100g
2 eggs
1 tsp vanilla extract 5ml
2 tbsp flour 28 ml
½ tsp baking powder 2.5 ml
½ cup raisins (optional) 100g



Preheat oven to 350ºF (180ºC). Lightly grease and line an 8” x 8” (2L) baking dish with parchment paper, letting paper hang slightly over two sides of pan to use as handles for easy removal of squares.

Cream butter and brown sugar until combined. Add flour and beat until mixture is a soft dough. Press dough evenly into bottom of prepared pan. Bake in preheated oven for 20 minutes, or until lightly browned.

Filling; cream butter and brown sugar until light and fluffy. Beat in corn syrup, eggs and vanilla. Stir in flour and baking powder.

Sprinkle raisins over baked pastry base. Pour filling over raisins.

Bake for 25 minutes or until filling is set. Cool. Loosen edges of pastry and remove from pan. Cut into squares.


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Angela’s Reeses peanut butter no-bake bars

From my niece Angela, one of the most gorgeous women I know…
“Reeses peanut butter no-bake bars – I’ve been asked by many to repost this… so here you go!”
No-Bake-Reeses-Peanut-Butter-Bars-2(Image Credit: Sally’s Baking Addition [1])

1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool.




[1] Please Note: The above recipe is not the same as the recipe found at Sally’s Baking Addiction. For that splendid recipe, click here!

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My dear friend Deb and I have closed down many a restaurant over the years. Purely unintentionally, mind you.

I don’t know which of us noticed it first but we began to detect a disturbing pattern. It seemed like every establishment at which we dined closed within a month or so of our visit. Out of business. Shut down. Closed for various health violations. Condemned. Engulfed in flames.

ANYWAY… I received a Facebook message from her the other day. She’s up in Iqaluit up on Baffin Island [1] bless her, and feels the need for human contact more keenly than those of us down here in sub-tropical southern Ontario.

“You’ve GOT to try this banana bread recipe! It uses honey and applesauce instead of sugar and oil!”

So, here it is!



2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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It should be noted that I have a real penchant for anything with a banana flavour. Banana popsicles, banana bread, banana muffins, banana pudding, banana-flavoured penicillin, etc. You name it. If you give it a banana flavour, I’ll want to eat it.


[1] Long story. Not for the squeamish.

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This from my dear friend and colleague, R’ Michael Skobac.

“I made this simple Banana Cake and had it to break the fast yesterday and again tonight.

My wife and I give it rave reviews. Easy, healthy, ’nuff said. Njoy!”

Health Banana Cake


3 Ripe Mashed Bananas
1/3 cup Apple Sauce
1/4 cup Almond Milk
2 cups Quick Oats
1/2 cup raisins
1 teaspoon vanilla
1 teaspoon cinnamon

Mix well, bake @ 350 for 20 minutes.
(We had it after it chilled in the fridge).

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

No flour. No eggs. No sugar. Just lots of moist gooey goodness!! Try it!


If you like this recipe, try R’ Michael Skobac’s Healthy Challah for Dummies!

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