Reegan's Edible Chocolate Chip Cookie Dough Snack

Dry Mixture

3/4 Cup Flour

1/2 Tsp Cornstarch

1/4 Tsp Baking Soda

1/4 Tsp Baking Powder

1/4 Tsp Sea Salt

Wet Mixture

1/4 Cup Unsalted Butter, Softened

1/4 Cup Brown Sugar, Tightly packed

1/4 Cup Granulated Sugar

1/2 Tsp Vanilla Extract

1/4 Cup Milk

1/2 Cup Chocolate Chips

(or Coconut, Raisins, Candy, Nuts)

Put in the fridge to chill before eating, for best results.  

   

Fried Chicken and Waffles

Thanks Amy for introducing us to Tristan's 

favorite birthday meal at the diner.  Cabin made version.

Fry chicken coated with egg and GF bread crumbs.

Prepare waffles.

Prepare gravy (pkg. gravy works great).

Prepare berries.

Layer on your plate...

Waffle

2 pieces of Fried Chicken

Sliced Berries

Add

Gravy and Maple Syrup

Yummy!  A new favorite for Grandpa!

Dutch Baby Pancakes

INGREDIENTS

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• Instructions
• 1.) Heat oven to 425.
• 2.) Mix flour, milk, eggs, sugar, vanilla and salt in a bowl.

• 
  3.)  Leave the batter I and set aside to rest 20 to 25 minutes. 
• 4.) Pour batter into a 12 cup muffin tin.
• 5.) Bake for 15-20 minutes until puffed.
• Serve with syrup or powdered sugar. 

June morning at Grandmaman's and Grandpa's 2020

Rhubarb Custard Meringue

Ingredients

one 10" unbaked unpricked pie shell (GF or regular)

Filling

2 1/2 cups chopped rhubarb

1 cup white  sugar

2 tbsp. flour (GF or regular)

1/2 tsp mace (or 1/4 tsp nutmeg)

2 egg yolks

1/2 cup light cream or milk

1/4 cup melted butter

Meringue

3 egg whites

1/2 tsp. vinegar

1/8 tsp. salt

6 tbsp white sugar

1/2 tsp vanilla

1 tsp white sugar

Filling:  Combine the rhubarb with the sugar, flour and mace.  Put the rhubarb into the pie shell.  Whisk the egg yolks together with the cream and the melted butter.  Pour this custard mixture over the rhubarb.

Place on a rack set in the lower part of the oven at 450 degrees.  Bake 10 minutes.  Reduce heat to 350 degrees and bake 35-40 minutes or until the custard is set.

Meringue: Beat the egg whites with the vinegar and salt until they are stiff but not dry.  Add the 6 tbsp sugar and vanilla.  Stir the meringue onto the pie.  Sprinkle with the 1 tsp sugar.

Bake an additional 4 minutes at 425 degrees until delicately browned.  Cool and serve as soon as possible.

Pink Elephant

Today Reegan tried out the elephant mold 

she got from Grandmaman and Grandpa for her 

11th birthday.

 

Reegan's 11th Birthday Cake

Reegs made her own 11th birthday cake during spring break at home this year. 

 School was cancelled for the Covid 19  Season 

and lots of at home projects were happening.  

The birthday cake was definitely "eye candy",

 super fun to make

 and a great way to celebrate.

  Official review 

"Pretty good, a little on the super sweet side but yummy"!

1st step...Make the crust.

Step 2:  Make the filling.

Step 3:  Blue Pool Cheesecake filling almost ready!

Step 4...Perfectly cooked Pie Crust ready to cool down.

Step 5...Spread cheesecake filling evenly over crust.

Ingredients:

1 package (16 oz.) Vanilla CANDIQUIK Coating
2 packages (8 oz.) cream cheese, softened
 1 or 2  (3 oz.) packages Jell-O® Berry Blue gelatin 
1 container (8 oz.) whipped topping, thawed
1 pie crust 
1 white chocolate candy bar, cut into 1” squares
4 candy necklaces
Peach rings candy
Red cake writing icing
Pretzel twists
Chocolate candies

Instructions:

1. Form pie crust into a 13×9” glass baking pan, bake as directed. I used the Pillsbury pre-made pie crusts, and simply formed the dough to fit the 13×9 pan, I did have to “cut and paste” part of the dough- but it worked perfect and covered the bottom of my pan completely.
2. Melt Candiquik according to directions on package.
3. In a large bowl, mix softened cream cheese, berry flavored gelatin, and Vanilla Candiquik with an electric mixer until well blended.
4. Fold in whipped topping and mix until well blended.
5. Carefully spoon mixture into glass baking pan and smooth out with a spatula.
6. Cut the string of the candy necklaces so you have one long string of candy; tie a small piece of ribbon on the ends so the candy pieces do not fall off.  String candy necklaces evenly across the cake; you should have approximately 1.5” between each candy necklace.
7. Place white chocolate squares at the end of the cake, between the candy necklaces.
8. To create the life savers: use red cake writing icing to pipe thick lines on the peach ring candies.
9. To create swimmers: break off small pieces of pretzel twists and position on the cake as the arms and legs, place a small candy between the arms as the head.

Thanks to Candiquick for the recipe. For a link to more Olympic ideas and a printable for the flags click:

http://blog.candiquik.com/olympic-party-roundup-20-sweet-treats-for-an-olympic-party/

Happy 11th Birthday Reegan!

Sadie's 10th Birthday Cake

Sadie designed, baked and decorated her own birthday cake this year.  

Mom just watched.  Logan and Oliver helped with the eggs and 

Maple was lots of help with the apron ties.

Cake Ingredients

Devil's Food Chocolate Cake Mix

Raspberry Jelly

Chocolate Fudge

Chocolate Chips

Decorating Supplies (Look in your pantry and create with what you have)

Girl Guide Cookies

Coconut

Marshmallows

Lilac Buttercream Icing

To make the cake check out the photos below and use your imagination.  Sadie designed her cake on paper first with her "pantry ingredients" in mind.  She added chocolate chips to the batter to make the cake a bit "richer".  When the cake was cool and ready to decorate raspberry jelly and chocolate fudge were spread between the layers.  A lovely lilac buttercream icing  became the decorating base and then the cookies, coconut and marshmallows topped off the cake.  

The design