The Forgotten Crepes

Hi there, I was just looking through my pictures and realized I forgot to blog about my fabulous crepes! So, so good with raspberry sauce and bananas and whipped cream! Yum, what a treat!

Recipe taken from a cute little recipe book called The Creative Lunchbox by Ellen Klavan

Dessert Crepes
Here's a fancy dessert that is surprisingly low in sugar.

2 eggs
1 1/4 cups milk
3/4 cup whole wheat flour
1/2 teaspoon salt

In a medium bowl, beat the eggs.  Beat in the milk and add the flour and salt.  Let the crepe batter stand about 5 minutes.  Then cook the crepes quickly in a lightly greased frying pan or griddle, over high heat. We like to have these with fresh strawberries and whipped cream.
Makes about 12 crepes

Leftovers will stay good for a few days.

Spring Cleaning!

We had a flurry of spring cleaning going on at the Beagles' house! Mackay was thrilled with the results but not so thrilled with spending nearly the whole day cleaning every inch of his room. Amanda did some cleaning too but tried really hard to keep mom out of her room so she wouldn't have to look under the bed!

The Cheese Cake Experiment!

One of my kids most favorite things in the world is a raspberry cheesecake, homemade from Aunt Jeanette! I don't think they ever considered the fact that we could make it too. It is actually a recipe from my mom, who used to make a fabulous cheesecake with a yummy sour cream topping and we always topped it with raspberries that grew plentifully in her Seattle garden. So on Sunday morning when we still had an hour left before church and we had some spare cream chees to use up Amanda and I decided to try it and see if we could make a yummy cheesecake just like Aunt Jeanette's! Was it successful? You be the judge!

 Raspberry Cheesecake
By Jeanne Martenson (AKA My Mom)

There are two versions for the crust.   I prefer a garham cracker crust so I will give both versions.

Crust #1:
1/2 cup whole wheat flour
1/2 cup white flour
1/3 cup butter
1/4 cup brown sugar

Cut butter into flour and sugar until coarse crumbs.  Pat into bottom of a 9" springform cake pan.  Bake at 350 degrees for 8-10 minutes.

Crust #2:
Combine 4 cups of garham cracker crumbs with 1/2 cup of melted butter.  Press into 9" springform pan and place in freezer.

Cheesecake Batter:

1 8 oz pkg of cream cheese
1/2 cup sugar
2 eggs
1 tsp vanilla

Topping:
1 cup sour cream
1/4 cup sugar
1/2 tsp vanilla

Beat cream cheese until light.  Beat in sugar, add eggs one at a time, then vanilla, blending well.  Pour filing into prepared crust and bake in a 375 degree oven for 18 minutes or until barely set when pan is jiggled.

Mix topping ingredients and spread over cheesecake.  Bake 5 minutes longer.  Cool at room temperature.  To top this we thicken fresh or frozen raspberries with ultra gel and sweeten them to taste.  Chill for at least 4 hours.

Go...Bananas! B-A-N-A-N-A-S!

One of my favorite things to bake is banana bread! This morning I baked a double batch and thought I should share this really yummy....AND....HeAlThY recipe with all of you! So bake yourself a loaf and go BANANAS!


Whole Wheat Banana Nut Bread
For one 8x5x3 inch loaf you will need:
2 c. whole wheat flour
1 Tbsp. wheat germ
1 tsp baking soda
1/2 tsp. salt
2 eggs
2 c. cut-up ripe bananas
1/2 c honey
1/4 c vegetable oil
1 Tbsp. lemon juice
1/2 tsp vanilla extract
1 c chopped walnuts

1. Measure flour, wheat germ, baking soda and salt into a large bowl. Stir to blend.
2. In bowl of food processor ( I use a blender), combine the eggs bananas, honey, vegetable oil, lemon juice and vanilla until well blended.
3. Pour over flour mixture. Add walnuts.
4. Stir with rubber spatula just until blended.
5. Pour into a greased and floured 8x5x3 inch loaf pan.
6. Bake at 350 F until sides pull away from pan and pick inserted in center comes out clean, 45 to 55 min.
7. Cool on rack before removing from pan.