Mock Whip Cream

I’ve been going through my old recipe cards this past week, and where possible I’ve been adding them to my Pinterest boards and eliminating the actual cards. Sometimes, a similar recipe is okay; but other times, when either the recipe is a family tried and true, or I know that the recipe itself really works as-is, a substitute just won’t do. This recipe is one of the latter – I’ve used it before it a pinch, and know that, at least if I put it here on my blog, I’ll know exactly where to find it when I need it again!

This recipe is for those times when you are out of whip cream, but need some and you simply don’t have time to (or don’t want to) run to the store for one item. As long as you have these items on hand (which I recommend – powdered milk can be used for a number of recipes, such as my Ranch dressing dry mix), you can whip it up in 10 minutes! Chill, and serve it up! No eggs, and you can make it either with or without sugar – depending on whether you need it for spaghetti carbonara or for apple pie.

mock whip creamMock Whip Cream

½ C. cold water

1 Tbs. lemon juice

¾ C. skim milk powder

A dash of salt

Whip together, beating 8 minutes or until the mixture stands in stiff peaks.

For sweet cream, gradually beat in:

¼ C. sugar

¼ tsp. vanilla extract

Chill before serving.



Down-Home Biscuits & Gravy

Bisquick BiscuitThis is one of my favourite childhood dishes; it was usually served as a hearty breakfast on my grandparents’ farm.


2 C. flour

1/2 to 1 tsp. salt

2 tsp. baking powder

1/2 C. milk

Blend together until the mixture “cleans” the sides of your bowl. Turn out onto a floured board and knead slightly (if you handle it too much, the biscuits can become tough). Pat out to 1/2″ thickness, and cut out rounds with the floured rim of a glass. Bake at 200°C (400°F) for 10-12 minutes, until light brown. In the meantime, prepare the gravy.

[For the biscuits, you could also use this Bisquick mix.]


225 gr. ground meat (hamburger, sausage, etc.)

Flour, milk (this is where you’ll need to go by feeling; for me, it’s about coating the meat with the flour – the milk amount will become apparent as it cooks)

Brown the meat; drain, but not thoroughly. Mix flour into the moist meat, then over low heat, gradually stir in the milk, letting it thicken between additions while stirring constantly. Keep adding milk until the gravy is the amount and thickness desired.

In a serving bowl, split the biscuits, then pour gravy on top. Spice to taste (usually just a bit of salt and pepper will be enough with the meat flavours). Enjoy!

Basic Crepes


Photo Credit:

I’ve used this recipe for years; in fact, it’s one of only a few that I have taped to the inside door of one of my kitchen cupboards for fast access. Crepes are quite popular in many European countries, and each one has their own variations, so the possibilities are endless!  Sweet or savoury, side dish or main dish or dessert, these crepes will fit the bill!


Basic Crepes

100 gr. flour

3 eggs

1/4 tsp. salt

3 dl. milk

30 gr. oil (+ oil for the pan)

Blend until smooth; let the batter rest, room temperature and covered, about 30 minutes.

Fry with a minimum amount of oil (I usually use only a drop or two, spread around the pan), pouring batter as you turn the pan (holding it and tilting it around) just until it coats the bottom of the pan. Once it firms up, flip it over and fry until golden brown.

Slip the crepe onto a plate, covering it with another plate – this keeps them warm, and warms the plates, too! Add to the stack as you go – either directly onto the previous crepe, or separated with squares of baking (wax) paper.

Serve with whatever you choose – fresh fruits, jams, grated cheese, spiralized vegetables, meats… the sky is the limit!  Enjoy!

Home Cornbread with Variations

This is one of my “memory” recipes – whenever I eat it, I remember scenes from my childhood when it was eaten – it’s the combination of taste and smell that brings them flooding back. A big plus is that it’s a delicious recipe! It can be eaten alongside hearty soups and stews, or simply drizzled with honey.  Enjoy!

cornbreadHome Cornbread

2 C. flour

2 C. cornflour *

1 tsp. salt

4 tsp. baking powder

4 Tbs. honey

3 eggs

4-6 Tbs. butter

2 C. milk+

Mix, pour into a buttered casserole or pie dish. Bake at 200°C (400°F) ~30 minutes.

* If you don’t have access to this, you can use either a mixture of 1 C. polenta and 1 C. flour, or 2 C. Masa Harina (corn flour used for tortillas).

Variations of additional options: Add:

Bacon bits or chopped ham

Grated cheese

Cream cheese

Whatever you add, compensate with either milk or flour, maintaining a viscose bread dough consistency.

Variation: Corn-Onion Shortcake

Shortbread recipe as above – pour batter into a casserole dish or deep baking pan; then:

butter (amount to taste, for sautéing)

1 can corn (average size)

1 C. sour cream or plain yogurt

1 large onions, thickly sliced into rings, separated

2 C. grated Cheddar cheese

Sauté onions in the butter. Mis the rest into the onions, and then spread over the cornbread dough. Bake at 180°C (350°F) for ~35 minutes. Let cool 5-10 minutes before serving.