Cinnamon Roll Pancakes


Cinnamon Roll Pancakes

  • Servings: eight 4inch pancakes
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Ingredients:

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How to make Buttermilk


Yesterday, Mildred asked us via email:

Hi! I read your post, Buttermilk Pancakes, and Mint Pancakes. Do you know any easy substitutes for Buttermilk?

Here’s an easy recipe for Buttermilk which only takes about 5 minutes to make:

Ingredients

Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice

Directions:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.

Clever Ways to Serve Ice-Cream


How many times have you wished that you could serve your ice-cream in a more attractive way to your guests? Worry no more! Try these awesomelicious ways to serve ice-cream, so that you and your gueasts can get a break from the typical bowl-and-two-scoops style:

It’s a wrap
Sandwich a scoop of ice cream between two chocolate biscuits (cookies) and gently squeeze together. Make as many as you need, then serve straight away, or wrap each one tightly in plastic and freeze to serve later.

Rhubarb surprise
Chop some rhubarb and place in a saucepan with sugar to taste. (Add a cinnamon stick or pinch of ground cinnamon if desired.) Cover and simmer for 5-10 minutes, or until the rhubarb is soft and pulpy. Serve with vanilla ice cream, with a gourmet shortbread on the side.

Takes the cake
Cut a ready-made sponge cake or chocolate cake in half horizontally. Top the base with small scoops of ice cream, then replace the top. Drizzle with chocolate or another sauce, cut into wedges and serve immediately.

References:

Reader’s Digest
~Cookie

Tips for Making Pasta


  1. Use ’00’ flour or flour that says it is suitable for making pasta. Other flours will not produce a dough that can hold its shape in the water.
  2. Don’t add salt to the flour because it will lead to white spots forming on the dough and finished pasta.
  3. Keep any lumps of pasta dough that you’re not using, or sheets of pasta that you still need to work with covered tightly, because it can dry out quickly and become hard and unusable.

References:

                        http://www.bbcgoodfood.com

    ~Pasta