Sunday, May 31, 2009

Iced Tea

I love sitting on the porch with a good book & a large glass of iced tea. And just enough wind to stir the windchimes makes it even better. I think everyone has their preferred method for making iced tea & I make it just like my mom does - in the coffee pot. And if you have a Bunn coffee pot, it's ready in no time at all.

Iced Tea
6 family size tea bags (I use Kroger decaf)
1 1/2 cups sugar

Place all 6 teabags in coffee filter holder. Add enough water to brew 10 cups. While tea is brewing, add sugar to your serving pitcher. Once tea has brewed, pour into pitcher & stir to disolve sugar. Add enough water to brew 10 more cups, using same teabags. Add to pitcher & give final stir. Pour into ice-filled glasses. Enjoy!

Waffle Pancakes

It was the pefect morning to try out my new Nordic Ware Waffled Pancake Pan from Williams Sonoma. The pan goes right on top of the stove & you get seven little waffled pancakes at a time. I used my usual pancake recipe today, but next time I think I'll try adding some blueberries or chocolate chips. Mini chocolate waffles would be perfect for ice cream sandwiches.

Tuesday, May 26, 2009

Yummy Banana S'mores

My sister & I were in her kitchen Saturday evening getting everything ready to make S'mores while my husband & brother-in-law got the fire going. I was on my way out the door when the bananas caught my eye. You know where this is leading, right? If you love S'mores, YOU HAVE GOT TO TRY THIS! Just place a few thin slices of banana on the graham cracker right under the chocolate. It is so good. Let me know what you think!

Monday, May 11, 2009

Raspberry Bread Pudding

My mom loves bread pudding, especially the cranberry bread pudding I make in the fall. I decided to use that same basic recipe for a Mother's Day treat, using raspberries instead of cranberries & changing the spices. It is so good served warm with a bit of whipped cream.

Raspberry Bread Pudding
4 eggs
1 1/2 cups milk
1 cup cream
1 cup light brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 pound Italian or sturdy white bread, 1" cubes
1 1/2 cups fresh raspberries

Butter a 3-quart baking dish and set aside. In a large bowl, beat the eggs slightly with whisk. Add milk, cream, sugar, vanilla, cinnamon & nutmeg. Fold in bread and berries. Pour into baking dish - cover and refrigerate for 2 hours.

Heat oven to 350. Bake pudding uncovered until golden and puffy (start checking after one hour). Don't overbake - center will be custardy. Serve warm or at room temperature.

Wednesday, May 6, 2009

New Recipes Coming Soon

We were on vacation last week. I came down with a sinus infection on Tuesday, which turned into bronchitis & a double ear infection. Some vacation, right?! I did get plenty of rest though. I started a new medicine on Monday & am finally starting to feel better. I'll have some new recipes coming up this weekend.