Custard base recipe
- 4 egg yolks1/2 pint (250 ml) milk
- 4 oz (100g) sugar or caster sugar
First of all scald the milk (bring slowly up to boiling point in a
Separately, mix together the egg yolks and sugar until thick. Pour into
this the hot milk, whilst continuously stirring. Then pour the mixture
back into the pan and heat gently, stirring until the custard thickens –
don’t let it boil or it will probably sour. When you can see a film form
over the back of your spoon it's time to remove the saucepan from the
heat. Leave to cool.
This is the custard base - you can use it in many recipes.
- 4 cups sugar
- 4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved.
Cool to room temperature, then refrigerate in a covered jar.
Makes about 1 quart
Recipes for those whom simple Ice cream just isn’t enough….
15 Minute Brownies
- 3/4 cup Flour
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/3 cup Butter
- 1/2 cup Sugar
- 2 tbl Water
- 12 oz Chocolate chips, semi-sweet
- 1 tsp Vanilla
- 2 x Eggs
Combine flour, soda and salt; set aside.
In microwave-safe mixing bowl, combine butter, sugar and water. Cook for 2
minutes at 100% power, stirring after 1 minute. Remove from oven. Add 1 cup
chocolate chips and vanilla and stir until smooth and chips are melted.
Add eggs, one at a time, beating after each addition. Blend in flour mixture and
stir in remaining chocolate chips.
Pour into an 8 or 9 inch microwave-safe baking pan. Place a saucer, upside down,
in the microwave and put baking pan on top of saucer.
Cook at 70% power for 10 minutes turning after 5 minutes. Enjoy!
All Time Brownies
- 1/2 cup Margarine
- 4 table Cocoa
- 2 x Eggs
- 2/3 cup Flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/2 cup Chopped nuts (optional)
- 1/2 cup Fruit sweetener
Blend margarine, cocoa, and fruit sweetener.
Add eggs, one at a time, beating well after each addition. Mix dry ingredients
Add to chocolate mixture. Fold in nuts.
Pour into “9x9" pan which has been sprayed with non-stick coating spray.
Bake 15-20 minutes at 325 F. Brownie is done if it springs back when lightly
touched in centre.
All Purpose Crepe Batter
- 4 eggs
- 1/4 tsp salt
- 2 cup flour
- 2 1/4 cup milk
- 1/4 cup butter melted
In medium mixing bowl, combine eggs and salt. Gradually add flour alternately
with milk, beating with an electric mixer or whisk until smooth. Beat in melted
butter. Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or
in traditional pan.
Makes about 34 crepes. Use about 1 ounce of batter for each crepe.
It is not necessary to grease pans having a non-stick coating. Heat pan over
medium-high heat. With one hand, pour in 2 to 3 tablespoons of batter. At the
same time, left pan above heating unit with your other hand. Immediately tilt
pan in all directions, swirling the batter so it covers the bottom of the pan in
a very thin layer. Work quickly before batter cooks too much to swirl. Return to
heating unit and cook over medium-high heat. Cook crepe until bottom is browned.
Then carefully turn with spatula. Brown other side for a few seconds. Remove
from pan with spatula; stack on plate or tray.
- 2 large egg whites
- 1 1/3 cup non-fat milk
- 1 pinch salt
- 1 tsp oil
- 2 tsp custard powder or cornstarch
- 1 1/3 cup flour
- Optional: 2 tsp. cocoa OR, (see directions)
- 2 tsp sage + 2 tsp minced parsley
- Cooking spray or oil
In a blender, food processor, or electric mixer, beat together egg whites, milk,
salt, oil, custard powder or cornstarch, and flour until smooth. Allow batter to
rest 15 minutes.
If making cocoa crepes for Mince Packets with Brown Sugar Custard, remove 1/2
cup batter and stir cocoa into it. This will be the batter for 3 cocoa crepes
used as ribbons to tie the packets.
Heat a non-stick crepe pan over medium-high heat and spray lightly with cooking
spray, pour in about 3 tablespoons of batter (4 tbsp for herb crepes) and swirl
to coat pan. After about 20 seconds, tiny bubbles will begin to form.
Carefully turn crepe over and cook other side for about 10 seconds.
Turn out onto a rack to cool.
Repeat with remaining batter.
- 2 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1 1/2 tbl baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp sugar
- 3 x eggs
- 3 cup buttermilk
- 1/2 cup melted butter
Mix all dry ingredients together. Beat eggs into buttermilk. Whisk into dry
mixture. Mix in melted butter last. I like to use a non-stick Belgian waffle
maker. Take a 1-ounce ladle full of the mix and place in the centre of the
waffle maker. Follow regular instructions for your particular waffle maker.