bcmom's kitchen

bcmom's kitchen

Monday, May 30, 2011

Iced Caps

Since I found this recipe for the Breve Frappe, I've been making it quite a bit. Cory and I really enjoy it. Now that it's time for cool summer drinks, I'm going to have to make some of Tammy's Not Quite Tim Horton's but Almost as Good Ice Caps. They're pretty good, too. I grabbed this recipe from her a while ago.  We don't have Tim Horton's around here, so I can't really tell you if they're as good or not - but they are plenty good.

  • 1 cup of whole or 2% milk
  • 1 heaping teaspoon of instant coffee
  • 1 teaspoon of vanilla
  • 6 ice cubes
  • 4 teaspoons of sugar
Mix all in blender until ice is crushed. Pour in glass and drink with a straw.

Tammy says she usually makes a double batch because, as soon as she makes one for herself, everyone else wants one too - so I think that's the way to do it.  I'm also planning to try the Frozen Lemonade she posted recently.  That sounds so good!

Thursday, May 26, 2011

Jack Black Bean Dip

This sounds really good!  I'll just have to see if we have any Jack Daniel's® around here...

Jack Black Bean Dip

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cans (about 15 ounces each) black beans, drained
  • ¼ cup Jack Daniel's® Tennessee Whiskey
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh lemon juice
  • Hot pepper sauce, to taste
Heat oil in a large saucepan. Stir in onion and garlic, and cook over medium heat until onions are tender, about 5 minutes. Stir in beans, Jack Daniel's®, and cumin. Cook until bubbly and heated through. Mash beans lightly with a wooden spoon or a fork. Stir in lemon juice and hot pepper sauce. Serve warm or at room temperature in a serving dish topped with your choice of the suggested toppings. Makes about 2 ½ cups.

Suggested Toppings: sour cream, chopped avocado, chopped tomato, sliced green onions, jalapeƱo peppers, chopped cilantro.

from Cooking with Jack


Tuesday, May 24, 2011

Breve Frappe

I got a coupon to try Breve Creme coffee creamer for FREE.  I usually drink my coffee black, so I probably would not have tried it otherwise.  I bought the Hazelnut Cream, and it is really good!  But, I still drink my coffee black, and I always forget to put it in my coffee.  Today I found this recipe for Delightful Frappe which uses the Breve Cream.  I whipped some up in my Ninja.

Delightful Frappe

  • 2 cups ice cubes
  • 3/4 cup coffee, cooled
  • 1/4 cup Breve Creme coffee creamer, any flavor
  • whipped cream
  1. Combine ice, coffee and Breve Creme coffee creamer in a blender.
  2. Process until well blended and slushy.
  3. Top with whipped cream and serve immediately.

  Yum!  I will definitely be making this again.  I'm also thinking about trying the other flavors - Dark Chocolate Cream and Vanilla Caramel Cream.  All the flavors sound great, and I like that they're made with real milk and cream.

Sunday, May 22, 2011

Rhubarb Muffins

I've got some rhubarb, thanks to a couple wonderful friends, and I'm going to make some muffins. This first recipe is one I've made in the past, and they are really good.

Rhubarb Muffins

  • 1-1/4 cups brown sugar
  • 1/2 cup cooking oil
  • 1 egg, beaten
  • 2 tsp. vanilla
  • 1 cup buttermilk
  • 1-1/2 cups diced rhubarb
  • 1/2 cup chopped walnuts
  • 2-1/2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. butter, melted
  • 1/3 cup white sugar
  • 1 tsp. cinnamon
  1. In large bowl, combine brown sugar, oil, egg, vanilla and buttermilk. Mix well. Stir in rhubarb and walnuts.
  2. In smaller bowl combine flour, baking soda, baking powder and salt. Add dry ingredients to rhubarb mixture. Stir only until moistened.
  3. Spoon batter into prepared muffin tins. Combine melted butter, white sugar and cinnamon. Spoon over top of each muffin, lightly pressing it down.
  4. Bake at 375° for 20-25 minutes.
Makes 18 muffins

This recipe is one that my friend Peggy used. Her muffins turned out really good, so I think I'm going to try this one.  I like that it has less sugar.

Rhubarb Sour Cream Muffins

  • 1/2 cup brown sugar, packed
  • 1/4 cup butter
  • 1 cup sour cream
  • 2 eggs, beaten
  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups fresh rhubarb, chopped
  • 1 tablespoon sugar 
  1. Cream brown sugar and butter.
  2. Add sour cream and eggs, mix well.
  3. Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
  4. Stir flour mixture into the sour cream mixture until moistened.
  5. Fold in rhubarb.
  6. Pour into greased muffin tins.
  7. Mix together sugar and remaining cinnamon and sprinkle over batter.
  8. Bake at 375° for 25 to 30 minutes.
Makes 12 muffins

I think yogurt could be substituted for the sour cream.  Also, I like using at least half whole-wheat flour, for better texture and flavor.

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Wednesday, May 18, 2011

Puffed Oven Pancake

My son Cory was at college during most of the Days of Unleavened Bread, so he didn't get to have the unleavened pancakes that everyone seems to like so much.  I was trying to decide what to fix for dinner and was thinking waffles.  Cory said he'd like the unleavened pancakes, but I only had enough cottage cheese to make one batch, not enough for everyone.  So I thought I'd make a batch of regular, ordinary pancakes too - but I saw this recipe when I pulled the cookbook out, so I made it instead.

Puffed Oven Pancake

  • 2 T butter
  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 1/4 t salt
  1. Place butter in a 10-inch ovenproof skillet.  Place in a 400° oven for 3 to 5 minutes or till butter melts.
  2. In a medium mixing bowl use a wire whisk to beat eggs.  Add flour, milk, and salt.  Beat till mixture is smooth.
  3. Pour into the hot skillet and bake about 25 minutes or till puffed and well browned.
  4. Top with fruit, syrup, whipped cream, a dusting of powdered sugar...

We had it with 'fried apples' - Melt 2 T butter in skillet over medium heat; add sliced apples (4 or 5); top with brown sugar (sorry, I didn't measure, just used 3 scoops from the canister), and cook until tender, stirring occasionally. 

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