Archive for the ‘recipes’ Category

Best Syrup Ever   Leave a comment

I never knew before last week that you can make syrup out of buttermilk and sugar.  I found a recipe for it when I was looking for buttermilk pancake recipes and then for ways to use up the rest of the half gallon of buttermilk that I had.  I decided to try to syrup with the pancakes and I’m here to tell you, Aunt Jemima this is not.  It is so good.  It’s sweet, but not too sweet, buttery, rich and delicious.

It’s good on any breakfast bread, pancakes, waffles, French toast, etc.

Here’s the recipe.

1/2 cup butter

1/2 cup buttermilk

1 cup sugar

1 tsp. vanilla

1 tsp. baking soda

Melt the butter and add the sugar and buttermilk, stirring together.  Bring to a boil, then reduce heat and simmer for 5-7 minutes.  Remove from heat and stir in the vanilla.  Then stir in the baking soda thoroughly.  Serve warm over pancakes.

I’ve saved the extra in a jar at room temperature and reheated it; still delicious.



Posted October 3, 2019 by swanatbagend in food, recipes

Cheese Biscuits   Leave a comment

If you like the biscuits at a major chain seafood restaurant, here’s how to make them.


Preheat the oven to 450.


1/2 cup butter

2 cups flour

1 T. sugar

1 T. baking powder

1 tsp. salt

1/2-3/4 cup grated cheddar cheese

3/4 cup milk


Using a pastry blender cut the butter into the flour, sugar, baking powder, salt and cheese.  Add the milk and stir until all the dough is uniform.  I always have to add a bit more water or milk to get most of the flour in.  Drop the dough by spoonfuls onto an un-greased pizza sheet.  Bake for 14 minutes until they look golden and crunchy on top.

In the meantime, melt 1/4 cup butter and add to that 1 tsp. salt, 1 tsp. garlic powder and 1 tsp. onion powder, stirring together.  Immediately after the biscuits come out of the oven, top each biscuit with a bit of the butter mix.

Posted May 11, 2019 by swanatbagend in recipes

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Breakfast on an Island   Leave a comment

Here’s a recipe I put together this morning for breakfast.  I hope it takes you away to the beach!


Mango Coconut Muffins


2 medium bananas, mashed

1/4 cup olive oil

1/4 cup sugar

1 egg

1/2 tsp. almond extract

7 oz. whole fat canned coconut milk

1/2 cup Monin brand (or other brand) mango fruit puree

2 cups flour

1 tsp. baking powder

1 tsp. sea salt

3/4 cup toasted flaked sweetened coconut

1/2 cup chopped cashews


Mash the bananas and then add the oil and sugar, mix well.  Stir in the egg and the almond extract.  Stir in the coconut milk and the mango puree.

Add the flour, baking powder and salt.  Then stir in the coconut and the cashews.  Bake in lined muffin tins for 20 minutes in a 350 oven.  Cool and enjoy.  Makes about 15 or 16 muffins.

You could probably add some crushed pineapple for even more of the islands, but I don’t think it’s necessary.  The mango puree and bananas make it pretty sweet so you may not need any extra sugar.

If you haven’t toasted coconut before, spread it out on a thin layer on a cookie sheet.  Bake at 350 for about 5 minutes, checking every couple minutes until it is lightly toasted.  Don’t leave it unsupervised because once it starts toasting, it toasts (and burns) quickly.

Posted May 9, 2019 by swanatbagend in recipes

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