Gardening That Grows With Me
Who would have thought you could make jelly out of something you usually dump down the sink but this is an amazing way to use the water you boil beets in. The first time I made this jelly I cooked the beets the way I usually do, with the skins on. While I cleaned the… Read more »
I love peaches and the best are Southern Ontario peaches picked during the peak of the season (well okay, any local peaches from your local farmer’s market probably taste just as good). I’ve been expanding my repertoire of jams and jellies each year and this year peach jam was on the list. I honestly think… Read more »
With back to school time approaching, I was looking for ways to create new, fast, but healthy on the go breakfasts and snacks that my boys could eat on the drive to and from school. Their new school is a nut free school, so I needed to come up with a way to make a… Read more »
My sons love waffles for breakfast and while I have no objection to the amount of maple syrup we seem to consume, I was not happy with the ingredient list in frozen waffles purchased from the grocery store. In my continuous effort to reduce the amount of packaged foods we eat, I came home one… Read more »
“These are great with tea or for breakfast with jam. I made these often as a kid with my mom.” INGREDIENTS 2 cups flour 4 teaspoons baking powder 1 teaspoon salt 1/4 cup butter 3/4 cup milk 1/4 cup sugar 3/4 cup raisins or currants DIRECTIONS Preheat oven to 450F. Use ungreased cookie sheet. Mix… Read more »
“Puree the blueberries and it makes a jam with a jelly like consistency .” INGREDIENTS 4 1/2 cups crushed blueberries (just under 2 litre container) 2 tablespoons lemon juice 7 cups granulated sugar 1 tablespoon butter 2 pouch certo liquid pectin DIRECTIONS Wash jars. Sterilize jars in stove at 250F for 20 minutes. Put lids… Read more »
“Soy milk gives pancakes a slightly sweeter taste than regular milk.” INGREDIENTS 1 1/2 cups flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups soy milk 3 tablespoons unsalted butter, melted 2 large eggs 1/2 teaspoon vanilla (optional) blueberries, strawberries, bananas, melon DIRECTIONS Whisk together flour, sugar, baking powder… Read more »
“While we enjoy French Toast for breakfast or lunch, in France they serve it for dessert and call it pain perdue or ‘lost bread’ since it was a way to use up stale bread. Use a white fluffy bread for best results — we like to use soft crust italian or french bread sliced about… Read more »
“Breakfast Oatmeal Blast makes a healthy breakfast, lunch or afternoon snack.” INGREDIENTS 1 tablespoon almonds, slightly ground 1/2 cup yogurt, plain 1/2 cup low fat cottage cheese, plain 1 cup fresh strawberries, sliced 2 tablespoons quick oats, uncooked 1 teaspoon vanilla sugar to taste DIRECTIONS Chop almonds in food processor. Add yogurt, cottage cheese, stawberries… Read more »