Sunday, August 13, 2017

How To Freeze Raspberries

I like to freeze raspberries and enjoy
 them all year in my baking,
in smoothies, on ice-cream dishes 
or with cereal in the morning.

I use this method of freezing 
because it's easier to take
 a portion of what we need and 
they aren't all frozen together in one huge clump.

I place them on a large surface
 and pick through them
discarding any stocks etc.

Place them on a cookie sheet or tray
not touching each other.
This is time consuming
but worth the effort.

Place the cookie sheet or tray
 in the freezer and freeze until frozen
Around 3 hrs.

After they have frozen,
 remove from freezer and 
measure out 2 or 4  cup portions.

Place in freezer bags
and keep frozen until
ready to use.

To view my blog on Raspberry White Chocolate Muffins,
click here.

Thanks for your visit xo

I am linking up with:

Raspberry White Chocolate Muffins

The combination of fresh raspberries
 and white chocolate....
heavenly delicious!
Fast and so simple to make.
Guaranteed to disappear fast.
Can also be made with frozen raspberries.

Preheat oven to 400 deg. F
Place paper baking cups into 12 muffin pan.

In a large bowl,
whisk together

2 cups flour
1/3 cup sugar
tbsp baking powder
1/2 tsp salt 

Add 1 cup raspberries 

and 1/2 cup white chocolate chips

In a small bowl whisk together

1 cup milk
1/2 cup melted butter
1 large egg
Add this mixture to the flour mixture

Fill the muffins tins

Bake 24-28 minutes 
at 400 deg. F.

Makes 1 dozen large muffins.


I enjoy raspberries year around.
My blog on 
"How To Freeze Raspberries"
 click here to view.

Wednesday, July 5, 2017

Banana Oatmeal Muffins

A great way to use up your ripe bananas.
Easy and fast to make and 
very filling with the addition of oatmeal


2 cups flour
1 cup quick oats
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 egg
1 cup milk
3 ripe bananas mashed
1/3 cup oil


Preheat oven to 400 deg. F

Whisk together first 6 ingredients 
in a large bowl.

Whisk together remaining ingredients 
into a medium bowl.

Combine the liquid ingredients with
 the dry and stir just until moistened.

 Spoon into muffin tin.
Yields about 16 muffins.

Bake 20-23 mins or until toothpick inserted
 in middle comes out clean.

Cool in pan 5 mins before removing.

Thanks for your visit xo.

I am linking up with:

Tuesday, May 30, 2017

Rhubarb Orange Muffins

A great combination
 rhubarb  and orange.
These heathy muffins
are delicious and
sure to disappear fast.

2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp orange zest
3/4 cup chopped pecans (optional)
1 1/4 cups finely chopped rhubarb 

1 egg
1/4 cup vegetable oil
3/4 cup orange juice

Preheat Oven to 350 deg.
In a large bowl whisk together the  flour, sugar, 
baking powder, baking soda and salt. 

Add the pecans and orange rind.

With a wooden spoon, stir in rhubarb.

In a smaller bowl, combine the egg, (My eggs were small so I added 2) add also the vegetable oil and orange juice. 

Add this mixture to the flour mixture.

Fill muffins tins 3/4 full.
I made 17 medium muffins with this batter.
Bake at 350 deg. for 25-30 mins.
Cooked when a toothpick inserted in
 the middle comes out clean.

Recipe adapted from Mennonite Girls Can Cook.


Thanks for visiting my blog xo

Thursday, April 27, 2017

Lunch Box Cranberry Scones

My Granddaughter and I made these 
scones for my grandkids' lunch boxes.
Nutritious, healthy and tasty.

Fast and easy to make.
Topped with an Orange Flavoured Glaze.

2 cups flour
1/3 cup white sugar
2 1/2 tsp baking powder
1/2 tsp salt (optional)
1/2 cup cold unsalted butter, cut into small pieces
1 cup frozen cranberries, (I cut them in half)
The rind of 1 Orange

(Save the orange to squeeze for the glaze)

2/3 - 3/4 cup milk or cream.

Preheat Oven to 400 degrees
Butter or line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, 
baking powder and salt.

Cut butter into flour mixture until
 resembles coarse crumbs.

My Granddaughter Sabrina
 helped make these scones.
(She also designed and installed my blog header.
I could never figure out how to do it)
She is 12 yrs. old.

Add cranberries and orange rind
Add milk and stir just until combined.
Do not over mix.

Pat or roll dough into a square approx 9 x 6"
and cut into squares. Approx. 16 squares.

Before cooking, Sabrina brushed each with milk.

Bake 17-20 mins.,

Orange Glaze

3/4 cup Icing Sugar/powdered sugar.

The juice of 1 orange.

I use the orange that I took the rind of,

and mix it together in a measuring cup.

Thanks for your visit. xo

Tuesday, April 25, 2017

Banana Muffins With Chocolate Chips

A favourite with my Grandkids.

A fast, easy and delicious recipe 
for those over ripe bananas.

Chocolate chips or white chocolate chips 
add a yummy taste combination to these muffins.

Frozen bananas can also be used 

1 3/4 cups flour
1/2 cup white sugar
1/4 cup brown sugar
1 tsp, baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips 
3 ripe bananas mashed well.
1/2 cup unsalted butter melted and cooled
2 large eggs
1 tsp vanilla

In a large bowl combine the flour, sugars, baking powder,
 baking soda, salt and chocolate chips

In a smaller bowl combine the mashed bananas, 
melted butter, eggs and vanilla

Fold the wet ingredients (banana mixture) 
into the flour mixture just until combined.

(Do not over mix the batter or
 the muffins will be tough and heavy.)

Spoon the batter into 12 muffins tins.
I use an ice cream scoop.

Bake 350 deg for 20-25 mins.

Do the toothpick test..
 Place on a wire rack to cool for five minutes 
then remove the muffins from the pan.

Serve warm or at room temperature
They can be frozen and eaten later.

My Grandson Mathieu's favourite.
He helped me make them.

Thanks for your visit xo

Sunday, April 23, 2017

Lunch Box Blueberry Scones

I made these for my Grandkids lunch boxes.
Fast and easy to make.
Healthy and Nutritious.
And the kids love them.
Yields 32 small scones.

Preheat Oven to 400 degrees
 Line a baking sheet with parchment paper.

3 1/2 cups flour
4 tsp baking powder
1 tsp salt
2/3 cups butter
1 cup blueberries
1 cup milk
1/2 cup maple syrup. (Pancake syrup will do also)
1/2 tsp maple flavouring extract or vanilla.

Preheat oven to 425 deg. F
In a large bowl combine flour, baking powder and salt.
Cut in the butter until the mixture resembles coarse crumbs.
Stir in the blueberries

In a separate bowl stir together the milk,
 maple syrup and maple extract.

Add the wet ingredients to the dry 
and mix until a soft dough is formed.
Dump the dough onto a floured surface
Divide the dough in half.
Roll out or pat out approx. 9 x 6"

Before cooking, I brushed with Milk
to make a crust. (Optional)

Bake for approx. 12-15 minutes (425 deg.)

Maple Glaze:

Combine 1 cup of powdered (icing sugar) 
sugar with 2 tbsp maple syrup and 1 tbsp milk.
 (Add more milk is not liquid enough)

 Dribble over scones

Thanks for your visit xo