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Our first set of recipes are for different kinds of pancakes and fillings. Enjoy!

Apple Pie Pancakes

1 cup unsweetened applesauce
1 cup cool whip
1/4 cup raisins
1 1/2 cups bisquick baking mix
2/3 cup carnation dry milk powder
1/4 cup walnuts, chopped
1 tablespoon sugar
1 1/2 teaspoons apple pie spice
1 cup water
1 teaspoon vanilla extract
1 egg


In a medium bowl, combine applesauce and cool whip. Fold in raisins.
Cover and refrigerate while preparing pancakes. In a large bowl, combine dry baking mix, dry milk powder, walnuts, sugar, and apple pie spice.
Add water, vanilla extract, and egg. Mix well to combine. Using a 1/3 cup measure as a guide, pour batter onto a hot griddle or skillet sprayed with butter-flavored cooking spray to form 8 pancakes. Cook over medium heat for 3 to 4 minutes on each side or until lightly browned. For each serving, place a pancake on a plate and top with about 1/4 cup applesauce mixture. Serve at once.

Basic Pancake Mix

7 tablespoons plain flour
1 egg
1 1/4 cups milk
pinch salt
2 tablespoons butter


Sift the flour and salt into a bowl and break in the egg. Use a wooden spoon to beat in the egg. Gently add the milk a bit at a time, continue beating until you form a smooth batter. Heat a 7 inch non-stick frying pan lightly brushed with melted butter. Once the pan is hot, put in two tablespoons of batter and tilt the pan to coat the base evenly. Cook until the pancake moves freely, then toss or turn until pancake is golden on both sides.

Veggie feast - Spinach and ricotta

2 tbsp olive oil
1 small onion chopped
1 crushed garlic clove
1 1/2 cups young spinach leaves
1 1/4 cups ricotta cheese
1/2 teaspoon grated nutmeg
1/4 cup freshly grated parmesan cheese


Preheat the oven to 400 degrees. Heat the oil in a large pan, add the onion and garlic and fry for 2-3 mins. Add the spinach, cook and cover for 3-4 mins or until the leaves have wilted. Transfer to a sieve and squeeze out excess liquid. Return to the pan, beat in ricotta, nutmeg, half the parmesan and plenty of salt and pepper.
Lay pancakes out and spoon on filling, in a line down the centre. Roll up and place in shallow ovenproof dish. Sprinkle with parmesan and bake for 20-25 mins until golden and crisp.

Crispy bacon and maple syrup

8 slices bacon
1/4 cup maple syrup


Cook the bacon until crisp. Top the pancakes with crispy bacon and pour over the maple syrup.

Raspberry and blueberry pancake sauce

2/3 cup fresh raspberries
2/3 cup fresh blueberries
2 tbsp sugar
1/2 cup unsweetened apple juice
1 pinch ground nutmeg


In a small saucepan, mix half the raspberries and half the blueberries with the sugar, apple juice and nutmeg. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes. Add the remaining raspberries and blueberries, stirring the mixture until it has a smooth consistency. Serve warm over pancakes.

Liquid lunch? Pancake cocktail

(as long as consistent, a measure can be whatever you want, depending on how much you want to make)
1 measure cinnamon schnapps
1 measure cranberry juice
1 measure Irish cream
1 dollop whipped double cream


Add the cinnamon schnapps to the cranberry juice. Spoon in the Irish cream.
Top with whipped cream - enjoy!

Laura's Ice Cream and Summer Fruit

Tub Of Ice cream
Tin/box of summer fruits
1 lemon


Put the summer fruits in a blender and blend until they are a smooth puree. Leave a few to put on top. (Halfway through add the juice of a lemon). Pour the summer fruits onto a pancake and put on a spoon of icecream. Finally add the rest of the summer fruits and enjoy!

Banana and toffee pancakes

For the Batter:

1 cup plain flour
2 medium eggs
up to 2 1/4 cups milk

For the Filling:

1 cup good quality butter toffee (broken up if in a block)
3 tbsp milk
6-8 ripe bananas, sliced


Sift the flour and beat in the eggs. Beat in the milk a little at a time until the batter has the consistency of single cream. Leave to stand for at least half an hour before making the pancakes. Put the toffee and 3 tbsp milk in a heavy pan.

Stir consistently over a low heat until the toffee has melted and the sauce is smooth. It doesn't have to boil but should be nice and hot.

Fry the pancakes in a lightly oiled non-stick pan. When bubbles appear (after about 1-1½ minutes) flip or turn the pancake. Stack them up and keep them warm while you cook the rest. Place slices of banana down the middle of each pancake and pour over a generous amount of toffee sauce. Fold over each side of the pancake into the middle. Decorate with more slices of banana and an extra drizzle of toffee sauce.

Fresh salmon blinis

For the blinis:

1/3 cup plain flour
1 tsp baking powder
2 medium eggs
whole milk
pinch salt
2 tbsp unsalted butter

For the salmon topping:

2/3 cup salmon filet, skinned and very finely chopped
1 tsp olive oil
2 red spring onions, finely chopped
salt and freshly ground black pepper
Greek yogurt, for serving
paprika, for serving


In a small bowl, whisk together the flour, baking powder, eggs, salt and enough milk to make a thick batter. Gently melt the butter in a small frying pan.Drop 2 separate tablespoons of the batter into the frying pan at a time, leaving room for each blini to spread out. Fry for 2-3 minutes on each side or until cooked through and golden. Remove and set aside on kitchen paper before cooking the next batch. In a small frying pan, gently heat the oil for the salmon.Sauté the onion for 1 minute. Add the salmon and cook for 1-2 minutes. Season and allow to cool. Serve each blini topped with a heaped spoonful of the salmon mixture, a drop of Greek yogurt and a pinch of paprika.

Our second set of recipes are for Valentine's Day for a meal suitable for both adults and children.

Asparagus & Tomatoes Italian

2 lb. asparagus spears, cooked, cooled
4 plum tomatoes, cut into wedges
1/2 cup KRAFT Classic Italian Vinaigrette Dressing


Combine asparagus and tomatoes in medium bowl.
ADD dressing; toss to coat. Cover.
Refrigerate at least 1 hour before serving.

Heart-Shaped Cheesy Herbed Rolls

1 tube (8 ounces) refrigerated crescent rolls
1 tablespoon butter or margarine, softened
1 teaspoon Italian seasoning
1/2 cup grated parmesan cheese


Cut crescent roll dough apart along perforations. Spread all eight triangles with butter and sprinkle with Italian seasoning. Make four stacks by placing two pieces of dough on top of each other, stretching as needed to match the shapes. Using a 2-1/2 in. cookie cutter, cut two heart shapes out of each stack. Place on an ungreased baking sheet. Sprinkle hearts with parmesan cheese. Bake at 375° for 11-13 minutes. Serve warm.
Yield: 8 rolls.

Be-My-Valentine Pizza

1 (13.8 ounce) package refrigerated pizza crust
1/4 cup shredded Italian cheese blend
1/4 cup shredded mozzarella cheese
2 slices provolone cheese, cut in half
1/4 cup pizza sauce
18 slices pepperoni
1/4 cup chopped onion
1/4 cup sliced ripe olives


Unroll pizza dough onto a greased baking sheet; flatten dough.
With kitchen scissors, cut into a 10-in. heart. (Use dough trimmings to make breadsticks if desired.) Bake at 425 degrees F for 8 minutes.
Combine the Italian and mozzarella cheeses; set aside. Arrange provolone cheese over crust to within 1/2 in. of edges. Spread with pizza sauce. Layer with the pepperoni, onion, olives and cheese mixture. Bake 8-10 minutes longer or until crust is golden brown and cheese is melted.

Layered Strawberry Tiramisu

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3-1/2 cups cold milk
2 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 pkg. (3 oz. each) ladyfingers, split
1 tub (8 oz.) COOL WHIP Strawberry or regular Whipped Topping, thawed
2-1/2 cups sliced strawberries
2 squares BAKER'S Semi-Sweet Baking Chocolate, grated


Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
Gradually add milk, beating until well blended. Add dry pudding mix; beat on low speed 1 minute or until well blended.
Line bottom of 13x9-inch pan with half of the ladyfingers; top with layers of half each of the pudding mixture, whipped topping and strawberries. Repeat all layers.
Refrigerate 3 hours or until ready to serve. Sprinkle with grated chocolate.

Cupid's Cups

1 square BAKER'S Semi-Sweet Baking Chocolate, melted
2 cups boiling water, divided
2 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water, divided
ice cubes
1 cup thawed COOL WHIP Whipped Topping
Assorted Valentine sprinkles and candies


Draw a heart design or write a Valentine's Day message in each of eight (6-oz.) clear plastic cups by piping melted chocolate onto inside of each cup. Refrigerate until chocolate is firm.
Stir 1 cup of the boiling water into 1 pkg. of the dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in 1 cup cold water; pour evenly into prepared cups. Refrigerate 1 hour or until gelatin is firm.
Meanwhile, stir remaining 1 cup boiling water into remaining package of dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add enough ice to remaining 1/2 cup cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in whipped topping with wire whisk until well blended. Spoon into prepared cups. Refrigerate 3 hours or until firm. Decorate with sprinkles. Store leftover desserts in refrigerator.

Valentine Punch

1 (46-ounce) can red punch (recommended: Hawaiian Punch)
1 (46-ounce) can apple juice
1 (48-ounce) bottle cranberry juice
1 (2-liter) bottle ginger ale
Ice cubes
Berry vodka, optional
Orange liqueur, optional


Combine all ingredients in a large punch bowl or pot. Add ice and stir.

For grown up version, add 4 cups berry vodka and 1/2 cup orange liqueur.

Ladle into serving glasses.

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