Waffles

Perfect for any time of the day.

I have them plain with Maple Syrup or add 1/2 to 1 cup of Blueberries, Chocolate or White chocolate chips, or anything else you fancy.  Yum!

2 eggs

2 cups all-purpose flour

1 3/4 cups milk (I used almond milk to make a dairy-free version)

1/2 cup vegetable oil

1 tablespoon white sugar

4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1.  Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. 
3. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Plain

Chocolate Chip

Blueberry

White Chocolate

Quick and Easy Cinnamon Buns - No Yeast

These are quick and easy to make.  Want something new for breakfast or have company arriving soon and want a treat with tea?  Make these!

1/3 cup butter

 1 cup packed brown sugar

 3 teaspoons ground cinnamon

 2 cups all-purpose flour

 2 tablespoons white sugar

 4 teaspoons baking powder

 1 teaspoon salt

 1/4 cup butter, chilled

 1 cup cold milk

 1/3 cup raisins (optional)

1. Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of a 12-cup muffin tin.
2. Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into each muffin cup. Reserve the remaining mixture.
3. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup cold butter until crumbly. Make a well in center, and pour in the milk. Stir to form a soft dough, adding a bit more milk if needed.
4. Turn the dough out on lightly floured surface. Knead 8 to 10 times. Pat dough into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants over top. Roll up like a jelly roll into a long log. Mark the dough first, to make sure you know where to cut, then cut the log into 12 slices. Place cut-side down in the prepared muffin pan.
5. Bake in in the preheated oven until golden brown, 20 to 25 minutes. Turn rolls out on a serving tray.

Mom's Birthday Cake - White Cake with Cream Filling and Butter CreamIcing

This was my first time ever making a filling for a cake.

It turned out great!

I made a batch of my basic white cake recipe and baked it in two 9" round baking pans for 35 to 40 minutes.

I let them cool then placed one on a plate and smothered it in the cream filling. I then put the other cake on top and thinly iced the cake with my famous butter cream icing.

Once I sealed the cake with the thin layer of icing, I followed up with a thicker layer of icing. I dyed half of the remaining icing with red food coloring and put it in a piping bag with and str tip. I iced " Happy 59th Birthday Linda" and piped pink along the edge. I topped it off with sprinkles and it looks awesome and tasted even better!

Here is the recipe for the cream filling.
Makes enough for the middle of one 8" or 9" round cake

You will need:

2 tbsp Corn starch
Dash of salt
6 tbsp sugar
1 Cup Milk
1 Egg
1 tbsp butter
½ tsp vanilla

1. Mix together corn starch, salt and sugar in a saucepan
2. Gradually add cold milk stirring constantly over medium heat until mixture is thickened and bubbles for 1 minute.
3. Beat egg slightly and add part of hot mixture to egg.
4. Blend and return all to saucepan.
5. Cook, stirring constantly for two minutes.
6. Remove from heat and stir in butter and vanilla.

Making the Cream Filling