Just because you have a perfect biscuit recipe, does not mean you need to stop there. Last week, I thought to add more eggs—and less milk—to the mix and it worked out really well. This morning, I decided to spice things up a bit by adding another egg, blueberries, brown sugar, and spices.
Tag Archives: blueberries
I recently learned how to make pancakes from scratch. When Jan decided to go to Burning Man this was an obvious choice for one of their meals. There was how ever a hitch, out in the middle of the desert there would be little refrigeration available—which kind of knocks out using fresh milk and eggs.
Since I learned to make pancakes from scratch, I no longer have any commercial pancake mix in the house. I had adapted a Martha Stewart pancake recipe—less sugar for diabetics—and I went on to adapt a waffle recipe—which turned out to be very close to Martha Stewart’s recipe (again lower sugar). Now, I decided to take it one step further by adding some dried blueberries for Jan’s Mother’s Day breakfast.
Jan made the dessert for our Fourth of July weekend dinner. It of course had to be patriotically themed, but the recipes in the newspaper were all full of sugar. The kids are on the Atkins diet so sugar. The berries themselves are suspect, but she did not have to add extra sugar the whipped cream.
Adapted from a Fiber One recipe
Miriam and Chris have gone off carbohydrates and gave us some Fiber One cereal. Earlier this week, Jan looked up a recipe for muffins and I adapted it to our tastes. While I am not a fan of bran, they were actually pretty good. Today, I had some blueberries starting to go bad on the counter and I thought blueberry muffins!
Jan is still on a blended food diet, so she has been making a lot of smoothies. The blueberries help a lot in disguising the dark green of the kale, so today’s smoothie looked quite presentable and tasty. Jan thought it was delicious.
This is one of those more of a technique than a recipe. We have friends coming over for a last minute BBQ. Jan decided to make this as a Fourth of July dessert.
Several months ago Cook’s Illustrated had a oat muffin recipe. I made it very closely to the recipe and my household was very disappointed in it. While it was a tasty oat cupcake, it was not a “muffin!” Cook’s illustrated did, however, have some good techniques for enhancing the oat flavor by toasting the raw oats and then grinding them into flour.