I recently came across a draft of a post that I started back a few years ago. It was about a little book I have called Betty-Anne’s Helpful Household Hints.
I’ve misplaced the book but still want to share some handy tipsfor around the house, so I’ll be starting a series of posts with helpful tips for the kitchen, home, and even outside in the lawn and garden. I hope you enjoy!
Get the Lodge Cast Iron Set or go for the preseasoned 3 piece skillet set.
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Also, just let you know…I’ve been busily baking!
Right now I’m testing some new low carb recipes and some new uses of some already tried and true recipes.
Here’s some pics to let you know what’s coming up. I’ll be sharing the recipes in the very near future.
I’ve been using my low carb Carbquik biscuit recipe in different ways and I’m pleasantly surprised at how versatile this recipe is!
my biscuit recipe baked in a muffin pan.
Then I had the bright idea to add a little bit of Splenda and some sugar free chocolate chips. To 2 of them I added some peanut butter just to see how they would bake up.
Same biscuit recipe made a little sweeter and turned into a cake batter, then baked in a cast iron skillet. With the added fruit, I’m not too sure of the carb count.
But this sure is good when heated and topped with a little sugar free vanilla ice cream!
Hope you enjoy looking at the food pictures and will be back to check out the recipes!
Y’all come back now, ya heah?! 😀
One of the Weight Watcher recipes I’ve tried recently…
The cornbread was very moist and had great flavor. I am a big fan of using buttermilk in baked breads and cakes and the buttermilk flavor came through strong for me. I could’ve almost eaten this with a fork. It was very good and I’ll definitely be making it as long as I do Weight Watchers.
Weight Watcher Skillet Cornbread
1 cup uncooked cornmeal, yellow
1 cup all-purpose flour
2 tsp baking powder
3/4 tsp table salt
1/2 tsp baking soda
14 3/4 oz cream-style corn, canned
1/2 cup buttermilk
2 large egg whites
2 tsp corn oil
Preheat oven to 400ºF. Coat an 8-inch square cake pan or 8″ skillet as I’ve done here, with cooking spray. (I used my pastry brush and brushed the skillet with oil.)
Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.
Weight Watcher Points Value 3 per serving.
Stay tuned for more great Weight Watcher recipes.
The strawberries were gone too soon.
But, there was still plenty of Aunt Mary’s Special Cake to be eaten. I recalled my Mom’s famous Skillet Cake and Fudge Sauce that I always requested for my birthday. This recipe is not like hers, but it was quite yummy and was gone very soon. I even had to make another batch to finish off the Special Cake. My oldest daughter couldn’t get enough of it. I think she had it for supper one night along with another piece (or two) for dessert!
I just kinda threw this together and here’s my sketchy instructions.
Microwave Fudge Sauce
1 square of semi-sweet baking chocolate
1/3 stick butter
1/4 cup cream or sweet milk
powdered/confectioner sugar (as much as needed for taste and consistency – I think I used a cup or more)
Place chocolate, butter, and milk in a microwave dish.
Cook on high for 2-3 minutes. Stir until chocolate is melted and sauce is smooth. Begin to add confectioner sugar, stirring after each addition until desired sauce consistency is achieved.
Posted in Aunt Mary's Recipes, Desserts, Recipes
Tagged baked, cake, chocolate, dessert, eggs, fudge, sauce, skillet, special, strawberries, sugar