Category: From-Scratch Food

Nourishing the body with traditional techniques, seasonal ingredients, and the slow art of handmade meals.

Preserving, Cooking, Food, From-Scratch Food, Winter

Cranberry Christmas Jam

by shannonleger
Cranberry Christmas Jam

We just had a dumping of snow here in New Brunswick and it’s a marshmallow world outside my window. My view of my backyard this morning is picture postcard perfect. My chicken coops and shed are covered in a blanket of white. It’s around this time of year I yearn to get out for walks in the woods, and breathe in that fresh, crisp air and then come home and have a piping hot coffee or tea to warm up. You know what goes wonderfully with a piping hot drink? A fresh scone or biscuit or jam-jam loaded with this delicious holiday spread! Ruby red and spiced perfectly with those familiar warm spices of cinnamon and cloves, this jam makes for a wonderful hostess gift along with fresh baked goods or a scone mix to make on their own. Or simply for you and your family to enjoy and serve to your holiday guests.

Cranberry Christmas Jam

Cranberry Christmas Jam

shannonleger
Sweet spiced jam with a definite tang of cranberries. Cloves and cinnnamon provide the perfect accompaniment to the tangy cranberries and sweet strawberries that are the main flavours of this festive jam.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 6 250ml jars

Equipment

  • 1 water bath canner
  • 6 250ml mason jars

Ingredients
  

  • 2 cups fresh or frozen cranberries
  • 2 cups fresh or frozen strawberries
  • 1/2 cup orange juice
  • 1 tbsp lemon juice
  • 3 cups granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 box powdered pectin

Instructions
 

  • In a large pot combine cranberries, strawberries, orange juice and lemon juice. Bring to a boil over low heat, stirring occasionally. Once cranberries begin to pop, use a potato masher or immmersion blender to smash fruit. It does not need to be puréed. Stir in sugar, cinnamon, cloves. Cook over medium heat until sugar has dissolved.
  • Stir pectin into the mixture, stirring constantly. Bring jam to a rolling boil and cook 1-2 minutes. Remove from heat and skim foam. Pour into 6 sterilized jars leaving about 1/4 inch headspace. Seal and place into a water bath canner for 10 minutes. Remove from canner without tipping jars and let sit undisturbed for 24 hours before storing.
Keyword Breakfast, canning, christmas, cranberry, Jam, preserving, strawberry
Fresh cranberries picked from our backyard bog

I feel so lucky to have a little cranberry bog steps away from my house. It’s obviously always been there and I’ve lived here for 27 years now. My husband discovered it several years ago now just by coincidence. He was looking at an area of the yard along our property line that goes along our neighbours side yard because we have had a lot of water just sitting in the backyard after a heavy rain or in the spring when the snow melts. He was contemplating how to address the situation when he came upon these beautiful little crimson gems. We’ve enjoyed picking them together each fall to freeze for homemade cranberry sauce and desserts. Now I’ve found another wonderful way to enjoy them! I hope you will enjoy making and eating this jam as much as we have!

Desserts, Baking, Cake, Fall, Food, From-Scratch Food, My Journey

It’s almost Halloween…..time for a treat!

by shannonleger
It’s almost Halloween…..time for a treat!

It’s been a hot minute since the last time I posted here! There’s been alot going on, some good, some not, and I’ve just been doing what I gotta do to get through. I’ll share more about that in another post.

I watched the new Martha documentary on Netflix today and it was so good! She shared things from her past I’d never heard before which was a treat and kinda surprising for me because I am this woman’s untimate fan. She inspires me and most of what I’ve accomplished in the way of business, food and homekeeping come from sources she created, designed or wrote. I am a collector of her magazines, and have many years’ worth in my collection. I own many of her books on a variety of topics ranging from Entertaining, the book that made her famous to recipe books like Cookies and Martha Stewart’s Baking Handbook. So after getting all fired up, I knew what I should make for a little Halloween treat for the family. It should be something baked…..and sweet! I wanted it to be something delicious and classic but easy to pull off. Out came the Instantpot! Years ago I’d made a few of the most delicious cheesecakes in my Instantpot and I knew this was the answer. A cheesecake that would bake to this level of perfection without having to hover over it. And it would be done in about a half hour. Perfect!

The cheesecake I’m referring to is the famous Cheesecake #17! It’s all over the internet and it’s not a wonder why! It’s the perfect blend of creamy cheesy goodness, it’s fluffy and has a soft creamy feel in your mouth kind of like an unbaked cheesecake would but it has a hint of that dense, rich flavour that comes with a baked cheesecake……and it’s rises so high!

New York Style Cheesecake #17 – Instantpot

shannonleger
A delicious creamy cheesecake, smooth and creamy interior with tons of tangy, cheesy flavour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 26 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 7×3 springform pan
  • 1 Parchment paper

Ingredients
  

For the crust:

  • 1 1/2 cups graham crumbs
  • 1/4 cup unsalted butter
  • 1 pinch salt

For the Batter:

  • 16 oz Cream cheese (2 blocks), room temperature
  • 2 large eggs, room temperature
  • 2/3 cups white granulated sugar
  • 1/2 cup sour cream, room temperature
  • 2 tbsp cornstarch
  • 2 tsp vanilla extract
  • 1 pinch salt

Instructions
 

  • Line springform pan with parchment paper, no need to grease the paper. Set aside. Create a tin foil sling to lower pan into the Instantpot and remove when done cooking. Set aside.
  • In a small bowl place the 1/4 cup melted butter and pinch of salt. Stir in graham crumbs. Press mixture into springform pan using back of spoon or a glass. Freeze for approximately 20 minutes while you prepare batter.
  • In a small bowl, stir together cornstarch, salt and white sugar.
  • Using a hand mixer (stand mixers incorporate too much air into the batter), beat cream cheese till it begins to smooth out. Mix in sugar mixture above. Add small amounts and incorporate as you go so you don't end up with sugar and cornstarch everywhere! Do not overmix.
  • Add sour cream and vanilla. Again do not overmix or you will end up with a really puffy cheesecake. Blend in eggs.
  • Pour into prepared pan and tap the pan on counter several times to remove any air bubbles. Remaining bubbles can be removed by popping with a fork or toothpick.
  • Pour 1 cup water into bottom of Instantpot. Add steamer rack in the bottom and place cheesecake on the rack using the foil sling you made above. Put on lid and lock in place. Set Instantpot to High Pressure for 26 minutes. Once cooking time is complete, let pressure release naturally for about 7 minutes before removing cheesecake from Instantpot.
  • Cool for 10 minutes and run a small knife around inside or parchment paper. Remove springform and cool on wire rack. Store in fridge, removing parchment paper before cutting.
Baking, Desserts, Food, From-Scratch Food, Spring

Chocolate Easter Nests

by shannonleger
Chocolate Easter Nests

I can’t believe it’s Easter again, seems like we were just preparing for Easter, baking hams and hiding Easter eggs and now here we are doing it all over again. I’m not sure if it’s being a parent that makes time fly by so quickly or if it’s just getting older that speeds up time to warp speed. One of my family’s favourite treats are these no-bake chocolate Easter nest cookies. My Mom has made them for years and this year she’s been busy caring for my Dad who has been dealing with a cancer diagnosis and treatment. So, I took up the reins and made them this year.

They are really easy to make, only a few ingredients. I made them for the first time in the microwave, I usually do it the old fashioned way in a double boiler. Using the microwave made them even faster to make and I’m not sure why I didn’t do them this way sooner. The final result are sweet little nests topped with chocolate eggs and they’re delicious too.

Chocolate Easter nest cookies on a translucent pink plate with a grey and white striped tea towel, decorative carrots and a wooden carrot patch open daily decorative sign.

Chocolate Easter Nests

shannonleger
Sweet, salty and crunchy, these no-bake cookies are the perfect Easter treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Dessert
Cuisine American
Servings 16 Cookies

Ingredients
  

  • 1 cup chocolate chips
  • 1 cup butterscotch chips
  • 1/2 cup peanut butter
  • 3-4 cups chow mein nooodles
  • 48 mini chocolate egg candies

Instructions
 

  • In a large microwave safe mixing bowl, stir together chocolate chips, butterscotch chips and peanut butter. Microwave for 1 1/2 minutes, stirring halfway through.
  • Stir until smooth. Add the chow mein noodles in one cup increments to allow you to coat noodles completely. You may not need all four cups. Drop on a parchment lined baking sheet by tablespoonfuls. Each cookie will take about 2 tbsps.
  • Create a small indentation on top of each cookie to hold the eggs. While still wet, add three mini eggs to the top of each nest. Chill for at least 30 minutes.
Food, Cooking, From-Scratch Food

Gourmet Burger Craving!

by shannonleger
Gourmet Burger Craving!

My 10 year old son has been wanting a good juicy gourmet style burger. So yesterday I gave in and made some for the family. I got a large package of ground pork for half the price of the same sized package of ground beef. It’s still so crazy to me how costly beef is these days, but everything has gone up in price hasn’t it? I hope we see a stabilization of prices in the days to come, but I’m not holding my breath. I digress……back to the subject at hand. I was able to score La Fournée Dorée brioche burger buns with sesame seeds from Superstore for half price by shopping Flash Food. I love using an artisanal style bun for these as you need something a little more stable and larger in size to hold the bigger, thicker patty and the toppings. With the savings on the two main components of these burgers, the pork and the buns, I was able to feed my family of four for about $1.25 a burger!!! I added a vegetable salad from the grocery store deli for 50% off, around $6 (also purchased via Flash Food) bringing our total to about $10 for the total four serving meal. Far cry from the cost of four gourmet burgers from the local gourmet burger joint and this included a side. I adapted a recipe I’d saved from a Hello Fresh box we’d enjoyed years ago and made a lower calorie, lower fat version.

Southern Pork Burgers

shannonleger
Juicy pork burgers with a fried onion BBQ sauce, spinach and pickles served on a brioche bun
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • 2 frying pans
  • 1 Mixing bowl
  • 1 wooden spoon
  • 1 cookie sheet

Ingredients
  

  • 1 pound ground pork
  • 4 brioche buns, split and toasted
  • 5 tbsp butter
  • 4 dill pickles, sliced
  • 1 onion, chopped
  • 2 tbsp Dijon mustard
  • 1/4 cup panko breadcrumbs
  • 2 tbsp milk
  • 1/4 cup bbq sauce
  • baby spinach
  • 1 tbsp oil
  • salt and pepper

Instructions
 

  • Set broiler to high. To the ground pork, add Dijon mustard, milk, salt and pepper. Mix together and form four large patties.
  • Heat 1 tbsp oil in a frying pan and add pork patties. Fry until cooked through, about 5-6 minutes per side depending on thickness until they reach 180 degrees F on a thermometer. As the patties are cooking, heat 1 tbsp of the butter in another pan. Add chopped onions and cook until translucent, 3-5 minutes. Add bbq sauce and stir together.
  • Spread 1/2 tbsp of butter on each bun half. Place on parchment lined cookie sheet and broil for 2-3 minutes watching not to burn.
  • Spread bbq sauce onion mixture on bottom bun, top with baby spinach, a pork patty, pickle slices. Serve.
Food, Cooking, From-Scratch Food, Winter

Savoury Cream of Mushroom Soup

by shannonleger
Savoury Cream of Mushroom Soup

Here in my little corner of the world, it’s snowing……again. I can’t complain, the past little while the weather has been unseasonably warm and springy. I’ve been feeling spoiled because I really don’t enjoy winter so today is a good dose of reality. I mean, we live on the East Coast of Canada, where weather is often tumultuous. On days like today, I go right for the soup pot! There’s nothing more comforting on a blustery day than a nice homemade soup full of hearty meat, veggies or in this case, mushrooms! I hope you’ll give it a try! Let me know how it turns out, it’s a pretty simple soup to throw together yet it feels like a classy meal when paired with a nice glass of wine and some artisanal bread or baguette. I served mine with homemade biscuits for a more old fashioned hearty meal vibe.

Hearty, earthy, creamy homemade mushroom soup

Savoury Cream of Mushroom Soup

shannonleger
A rich creamy mushroom soup with a deep earthy full flavour.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 6 Servings

Equipment

  • 1 Medium soup pot
  • 1 wooden spoon
  • 1 Chopping knife

Ingredients
  

  • 1/4 cup butter
  • 1 tbsp olive oil
  • 2 onions, diced
  • 4 cloves garlic
  • 1 1/2 pounds Fresh Bella brown mushrooms, sliced
  • 4 tsp savoury summer or winter savoury
  • 1/2 cup dry white wine
  • 6 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 cup heavy cream
  • Chopped fresh parsley to serve if desired

Instructions
 

  • Heat butter and oil over medium heat until melted together. Add onions and saute until softened and translucent, about 3 minutes. Add garlic and cook 1 minute.
  • Brush dirt off mushrooms (I also give a rinse under the tap), slice and add to pan. Add half the savoury and cook for approximately 5 minutes until mushrooms are browned and softened. Add white wine and continue to cook another 3 minutes.
  • Sprinkle flour over mushroom mixture, mix well until no lumps of flour remain and add stock. Bring mixture to a simmer stirring often so the flour doesn’t burn. Season with salt and pepper and reduce heat to low-medium. Simmer for 10-15 minutes until thickened.
  • Reduce heat to low and add heavy cream. Stir to combine and adjust seasonings to taste or seasonings can be added at the table. Stir in remaining savoury. Top with fresh parsley if desired.
Food, Cooking, From-Scratch Food, Winter

Hearty Beef Stew

by shannonleger1 Comment on Hearty Beef Stew
Hearty Beef Stew

The other day we had a storm here in the east and it felt like the perfect day to spend time in my kitchen making a hearty beef stew. I crave the deep rich flavours this time of year, don’t you? I found a great recipe online and modified it based on herbs I had on hand and a few other veggies that weren’t in the recipe that I’d been craving for awhile got added in. It turned out perfectly! It made lots, the original recipe said 6 servings but we ate 5 that evening and there were at least 4 hearty servings leftover. I took it to my parents’ the next day and shared the love.  My Dad hasn’t been feeling well but his appetite remains robust so I know it was much enjoyed by both Mom and Dad. One of my love languages is definitely sharing food, when I don’t know what else to do, I head to the kitchen to make food for those I love! If you ever receive food from me, know that you’re on the top of my list of special people whom I care for deeply. 

Hearty Beef Stew

Hearty Beef Stew

shannonleger
A deliciously hearty beef stew filled with melt in your mouth chunks of sirloin and a selection of nutritious root vegetables.
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Prep Time 20 minutes
Cook Time 2 hours
Course Soup
Cuisine American
Servings 6 People

Equipment

  • 1 large cast iron Dutch oven
  • 1 wooden spoon
  • 1 Liquid Measuring Cup
  • 1 Large chopping knife

Ingredients
  

  • 1 1/2 tsp kosher salt
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp fresh ground black pepper
  • 2 tbsp olive oil extra virgin
  • 2 pounds beef stew meat (I used sirloin)
  • 1 cup diced onion
  • 2 stalks celery, chopped
  • 1 tsp minced garlic
  • 1 6 oz can tomato paste
  • 8 cups beef (or chicken) stock or homemade bone broth
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 pound potatoes, cut into bite sized chunks
  • 4 carrots, peeled and chopped
  • 2 cups Turnip (rutabaga), peeled and chopped into bite sized pieces
  • 4 cups cabbage, sliced into 2 inch pieces
  • 1 cup Frozen peas
  • 1/4 cup water
  • 2 tbsp corn starch

Instructions
 

  • Mix together first four ingredients. Set aside.
  • Heat olive oil in the Dutch oven and add stew beef in 2 batches being careful not to overcrowd. Sprinkle with 2 tsp of the seasoning mix above. Cook until browned. Remove to a dish and set aside.
  • Add additional olive oil to the pan if needed and add onion, celery, and garlic. Cook on medium heat being careful not to burn the garlic. Once onion is translucent, add tomato paste and stir well. Turn to medium high heat and add broth, Worcestershire sauce, spice mix and bay leaf to the pot and bring to a boil. Add beef chunks, and bring back to a boil. Reduce to low, cover and simmer for 1 1/2 hours.
  • Add potatoes, carrots turnip and cabbage.and bring to a boil once again. Reduce to low, cover and simmer for approximately 30 minutes until vegetables are fork tender. Add peas.
  • Combine cornstarch and remaining water and slowly add to pot. Stir well and simmer until thickened. Be sure to remove bay leaf before serving.
Desserts, Food, From-Scratch Food, Spring, Summer

Strawberry Rhubarb Crumb Pie

by shannonleger
Strawberry Rhubarb Crumb Pie

I’ve been making all the rhubarb things over the past couple weeks! ‘Tis the season! My rhubarb patch here at home isn’t doing that well this year. I think it needed more rain in early spring and that just didn’t happen this year. A little manure would probably be beneficial too although its still fairly early and maybe I’m just impatient. My patch at our cottage about two hours away is doing amazing though. It’s very well established and gets lots of sun every day. I picked a bunch when I was there on the weekend and that’s what I used for this pie. Hope to get back there this weekend so I can pick another bunch. What tips do you have for keeping your rhubarb patch producing?

My go-to recipe for pie crust is the one on the Crisco box/can. I have always had great luck with it, always tender and flaky. This time though, I decided to switch things up and try a new recipe. The crust was easy to put together with less ingredients than the Crisco version and really tasty, flaky and tender. I’ll definitely make it again! I also decided to go with a single crust and a crumb topping instead of the standard double crust. The extra butter and cinnamon in the topping really compliments the sweet and tangy strawberry and rhubarb filling. This recipe comes from a book called Perfect Pies by Michele Stuart. I purchased the book at a huge discount a few years ago now and it’s become a favourite cookbook. Funny how that happens sometimes isn’t it? I could buy a cookbook and pay $30 or $40 and never use it, purchase one at a local discount store for under $5 and it becomes a favourite. I’ m a cookbook addict I must admit. I own lots, I’m always looking for new ones though.

pie, strawberry rhubarb pie, crumb crust, flaky pie crust

Strawberry-Rhubarb Crumb Pie

Sweet yet tangy fruit pie with a golden buttery topping and flaky pastry crust
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chilling 2 hours 30 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

For the Crust – Makes one 9 or 10 inch double pie crust. You will need only one crust for the bottom, the top will be a crumb topping. Freeze remaining dough or keep in the refrigerator for up to 5 days.

  • 2 Cups all-purpose flour
  • 1 Tsp salt
  • 3/4 Cup Crisco shortening, plus 2 tbsp
  • 5 Tbsp ice cold water
  • 1/4 Cup heavy cream

Crumb Topping

  • 1/2 Cup all-purpose flour
  • 1/3 Cup firmly packed light brown sugar
  • 1 Tsp cinnamon
  • 1/4 Tsp salt
  • 5 Tbsp unsalted cold butter, cut into cubes

Filling

  • 1 Cup sugar
  • 1/4 Cup cornstarch
  • Pinch of salt
  • 3 Cups hulled strawberries, cut in quarters
  • 3 Cups chopped rhubarb
  • 1 Tbsp unsalted butter

Instructions
 

  • Preheat oven to 375 degrees F. Mix together flour and salt. Cut in cold butter pieces with a pastry blender. Add ice water 1 tbsp at a time until the dough comes together when you can form a ball easily when you press the dough together. Be careful not to overwork the dough, I use either a fork or my hands at this point. The less you handle the dough, the flakier your crust will be. Divide dough in half, form two balls and wrap in plastic wrap. Press each ball into a disk. Refrigerate for about an hour to make it easier to roll out. You will only use one disk of dough for this pie. You can freeze the rest for later or keep refrigerated for up to 5 days. Once chilled, roll dough on a lightly floured surface into a 10 inch circle. Place dough into a 9 inch pie plate. Using the tines of a fork, print several holes in the bottom of the crust. Brush edges of crust with the heavy cream.
  • In a large bowl, combine first three filling ingredients. Add strawberries and rhubarb and stir together until fruit is thoroughly coated. Place in pie shell and dot the top with the butter.
  • Prepare the crumb topping. Mix together all ingredients except butter. Using a pastry blender, cut butter into flour mixture. Sprinkle mixture over the top of the pie.
  • Place pie on a foil or parchment paper covered baking sheet and bake for 50-60 minutes until crust is golden brown and filling is thickened and bubbling. Transfer to a wire rack and cool for 1 1/2 hours before cutting.
Desserts, Food, From-Scratch Food, Spring, Summer

Rhubarb Custard Squares

by shannonleger
Rhubarb Custard Squares

It’s rhubarb season again! Nothing quite like the unique, tangy taste of a fresh rhubarb pie, muffin, crisp, or these amazingly simple Rhubarb Squares. The custard makes itself by mixing a few ingredients in with the chopped rhubarb , no fussing over a pan on the stovetop! Best of all, it makes a large pan so it’s great for a crowd. The original recipe calls for flour to thicken the custard but knowing what I know now about how juicy rhubarb can sometimes be, I’d also add a couple of tablespoons of cornstarch to the mixture to ensure the filling thickens enough if your rhubarb happens to be extra juicy. The end result will be delicious either way but just a little more challenging presentation- wise if you have all the extra juiciness.

Rhubarb Custard Squares

A sweet and creamy custard filled with tangy pieces of pretty pink rhubarb over a buttery shortbread crust.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 24 Squares

Ingredients
  

Crust

  • 1 Cup Flour
  • 3/4 Cup Butter
  • 1/4 Cup Powdered sugar

Filling

  • 3 Large eggs
  • 2 Cups Granulated sugar
  • 1/2 Cup All-purpose flour
  • 1/2 Tsp Salt
  • 4 Cups Rhubarb, chopped

Instructions
 

  • Preheat oven to 350 degrees. In a mixing bowl, stir together the flour and icing sugar. Cut butter into flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs, about the size of peas. Pat minute into a 9×13 pan. Bake for 10-12 minutes.
  • While the crust bakes, stir together eggs, sugar, flour and salt. Fold in chopped rhubarb. Pour rhubarb mixture over hot crust. Reduce oven temperature to 325 degrees F and bake 30-35 minutes more.
  • Cool for 30 minutes and refrigerate squares to chill completely before cutting.
Cooking, Food, From-Scratch Food, Spring, Winter

Shrove Day Pancakes

by shannonleger
Shrove Day Pancakes

It’s Shrove Tuesday! Do you eat pancakes on Shrove Tuesday? I have for years and especially now that I have two little boys, it’s a favourite meal in our home. Do you know the history behind why we celebrate Shrove Tuesday or Pancake Tuesday? Well, it goes back a long way to Anglo – Saxon times when Christians would confess their sins to a priest and be ”shriven” or absolved by the priest for said sins. Shrove Tuesday is the feast celebrated prior to Lent which is the 40 days leading up to Easter. The 40 days reminds us of the sacrifice of Jesus when he spent 40 days in the desert. To mark this time, Christians give up something important to them or enjoyed by them for 40 days. Often, this is a sweet indulgence like chocolate or a fatty favourite treat like baked goods or fried foods. To use up the fatty, sweet ingredients around the house that may tempt, pancakes were traditionally made. They generally require eggs, butter, milk and sugar so they really are the perfect meal for this time.

Also known as Fat Tuesday in New Orleans, it marks the beginning of Mardi Gras which is a time of festivity and indulgence again celebrated prior to Lent and the last time meat and other fatty foods are eaten until after Lent is over.

I’m not a huge fan of fluffy pancakes. I know that’s probably not the popular opinion on pancakes, haha! I also don’t love a paper thin pancake and I don’t enjoy pancakes made with a mix. This recipe for homemade pancakes is perfect as it makes a tender pancake that puffs up a bit but is not too thick and cakey.

Shrove Tuesday Pancakes

shannonleger
Homemade pancakes, a perfect meal for Shrove Tuesday.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Brunch, Main Course
Cuisine American
Servings 10 Large Pancakes

Equipment

  • 1 non-stick frying pan or griddle
  • 1 Whisk
  • 1 large bowl

Ingredients
  

  • 2 Cups all-purpose flour
  • 1 Tsp salt
  • 1/4 Cup Granulated sugar
  • 1 Tbsp baking powder
  • 2 eggs
  • 1 1/2 Cups milk
  • 1/4 Cup vegetable oil
  • 1 Cup water (or less)

Instructions
 

  • In a large bowl or in a blender whisk together flour, salt, sugar, baking powder. Beat eggs and add to dry mixture along with milk, oil and enough water to make a thick batter that can be easily poured.
  • Pour approximately a 1/2 cup of batter into a hot greased pan or griddle and cook until the batter bubbles, then flip over and cook another 2 minutes or so until both sides are nicely browned.
  • Put oven on warming option if you have it or around 140 degrees F. Place cooked pancakes on a plate or tray covered with foil in the oven to keep warm until served.
Keyword Breakfast, Pancakes, Shrove Tuesday Pancakes
Drinks, Food, From-Scratch Food

Homemade Iced Coffee

by shannonleger
Homemade Iced Coffee

If you’re a coffee lover like I am, you will appreciate a good iced coffee anytime of the year……even on a cold day in February! I adore my iced coffee and can drink it anytime whether it’s 30 below or 30 above zero. I find myself going out for this treat too often though and once in awhile I have to reign myself in. The cost adds up after awhile although I do take advantage of the $1 deal at our local Mcdonald’s when it’s being promoted. It has so much sugar and I do hate that and like the option of being able to control how much I’m adding. So, I started making them at home where I can control the amount of sugar (and cream) and save money too!

I use the Starbucks Iced Coffee as a base and add 2% milk, cream, and simple syrup and serve over ice. It’s my favourite! You could also make your own cold brew and use that as a base for your drink. I use 2% milk as that’s what we usually have here in the house for the family to drink. You could totally use oat, soy or almond milk instead and it would be delicious. Or maybe you prefer it black with a little simple syrup over ice. As with hot coffee, there are a million variations; of course, make it to your liking. My recipe is how I enjoy mine and a good starting place but definitely make it your own. Sometimes if I happen to have flavoured creamer on hand, I’ll add a splash in place of the coffee cream. Pumpkin Spice is my favourite but Peppermint Mocha is also an amazing addition to iced coffee.

Iced coffee and simple syrup

Simple Syrup for Iced Coffee

shannonleger
Simple Syrup for Iced Coffee
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Drinks
Cuisine American

Ingredients
  

  • 1 Cup water
  • 1 Cup granulated sugar

Instructions
 

  • Whisk together water and sugar in a saucepan over medium heat. Bring to a boil. Boil until sugar is completely dissolved, about 10 minutes. Remove from heat and cool completely. Transfer to an airtight container and refrigerate for up to two months.
Keyword Iced Coffee, Simple syrup

The Butcher’s Daughter Homemade Iced Coffee

shannonleger
Homemade Iced Coffee
Print Recipe
Prep Time 2 minutes
Course Drinks
Cuisine American
Servings 1 Serving

Equipment

  • 1 large glass or reusable coffee cup with straw

Ingredients
  

  • 1 Cup ice cubes
  • 1 Cup Iced coffee or cold brew of choice (my fave is Starbucks Iced Coffee)
  • 1 Cup 2% milk or milk of choice
  • 1 Tbsp simple syrup
  • 1 Tbsp coffee cream

Instructions
 

  • Fill cup approximately halfway full with ice cubes. Add coffee and milk leaving at least 1/2 inch of space at the top for simple syrup and cream. Splash in the syrup and cream, add a straw and enjoy!
    Note: For a pretty drink, do not stir but let ingredients slowly mix on their own as you sip. I love seeing all the layers of colour in the cup going from dark brown to white at the top.
    Iced coffee and simple syrup