Lemon Ricotta Blueberry Quesadillas

Lemon-Ricotta Blueberry Quesadillas

Lemon Ricotta Blueberry Quesadillas

“Mama, you made a REALLY AWESOME breakfast today!”

Those are words I do not hear often, my friends. 4-year-olds are not the easiest to please when it comes to food! It’s not surprising that blueberries evoked this response though. Blueberries are never, ever turned down by my purple-faced children.

The surprise was that the said preschooler actually ate non-disguised ricotta cheese for the first time ever. I guess today was just a good day.

Quesadillas are my no-brainer lunch. When I have no leftovers and I’m too brain-dead to think of anything else—which is frequently—I make quesadillas or peanut butter sandwiches. And yet, I had never thought to make a sweet quesadilla for breakfast. It is a seriously good idea folks. Once that tortilla is stuffed with honey-sweetened, lemon-infused ricotta and ripe blueberries, you’ll feel like almost like you’re eating blueberry cheesecake or sour cream & blueberry pie for breakfast. The butter-grilled tortilla adds a unique twist to otherwise classic flavors.

The best part is, like any good quesadilla, these blueberry quesadillas take only a few minutes to make. You can use any type of ricotta you please, but we use this fresh homemade ricotta, which tastes fantastic and is much more budget-friendly than commercial tubs.

I hope you will find lemon-ricotta blueberry quesadillas to be a worthy addition to your quesadilla repertoire. (Nothing quite beats my sister’s mushroom quesadilla, but we’ll leave those for another time.)

Lemon Ricotta Blueberry Quesadillas

Lemon-Ricotta Blueberry Quesadillas


  • 4 whole wheat flour tortillas
  • 1 cup ricotta cheese
  • 1-2 Tablespoons honey (or more, to taste)
  • Zest of 1 lemon
  • 12 ounces fresh blueberries
  • butter to grease griddle


Heat a skillet or griddle over medium-high heat.

In a small bowl combine the ricotta, honey, and lemon zest.

Spread ¼ cup of the ricotta over a tortilla. Drop ¼ box of the blueberries over one half of the tortilla, then fold the other half of the tortilla over the blueberries, forming a half-circle. Repeat with the remaining tortillas.

Butter the hot griddle. Grill the quesadillas until the first side is golden brown, then flip and cook the other side. If the quesadillas are browning before they are heated through, reduce the heat. When both sides are golden and the filling is bubbly, remove from the griddle and enjoy.

peanut butter granola

Peanut Butter Granola

peanut butter granola

Peanut butter and honey–a match made in heaven. I make no apologies to you, jelly. And thank goodness we don’t have peanut allergies in our house because peanut butter is pretty much its own food group.

I love granola, but it hasn’t had a regular place in our cupboard until recently, when I discovered this peanut butter granola. Given our student-family status, the reason isn’t hard to figure out. Granola is super-dee-duper expensive, like $10 per pound or more. I’ve even bypassed homemade granola because it usually calls for other expensive or specialty items like flax, chia seeds, hand-plucked acorns of a truffula tree…you get the picture. Nuts come at a minimum of $7 per pound, and as dearly as I love them, I just have to say no at this point in life. Dare to resist food the price of illegal drugs. Yep, that’s my motto…

When I stumbled upon a recipe for this peanut butter granola through one of my favorite bloggers, I had it in my oven ten minutes later, no kidding. It uses ingredients I almost always have in the pantry. I adapted the recipe a bit to suit our tastes and to be more college-budget-friendly. The result is a golden, crunchy, peanut-buttery granola sweetened with honey that warms your mouth with hints of tropical coconut and cinnamon.

Literally nothing could be better with bananas than this peanut butter granola (okay, except homemade hot fudge sauce). Bananas and yogurt, banana milk, banana ice cream, we’ve tried it all. It’s also great on its own with milk. As in, ten-billion-times-better-than-frosted-corn-flakes good.

If you want a simple, inexpensive yet terrifically tasty granola, this is for you!

Peanut Butter Granola

Peanut Butter Granola


  • 4 cups old-fashioned oats
  • 1 cup shredded coconut
  • ¼ cup canola oil
  • ¼ cup butter
  • ½ cup creamy peanut butter
  • ¼ cup honey
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt


Position two oven racks in the center-most positions in the oven. Preheat to 325*. Line two baking sheets with foil.

In a large bowl stir together the oats and coconut. Set aside.

In a small saucepan, heat the oil, butter, peanut butter, honey, brown sugar, cinnamon, and salt over medium heat. Stir and heat just until everything melts together. Immediately pour over the oats and coconut and quickly stir until everything is coated.

Divide between the two prepared baking sheets and spread the oats into a flat layer on each pan. Sprinkle with a little additional salt for added flavor if desired.

Place both sheets in the oven and bake for 20 minutes. Remove from the oven, stir the granola, and return to the oven, trading the position of the baking sheets so that the one from the lower rack is now on top. Bake for an additional 5-10 minutes until the granola is golden and fragrant. If it is under-cooked the coconut will not be fully toasted and will be chewy.

Let cool completely before breaking apart. Store in an airtight container for up to two weeks.

Makes about 5 cups of granola.

Pear Cranberry Breakfast Fruit Crisp

Pear-Cranberry Breakfast Fruit Crisp

Pear Cranberry Breakfast Fruit Crisp

I could never be a cat. They eat the same thing for breakfast every day (the horror). If you want to know the truth about how spoiled I am, I enjoyed hot breakfasts nearly every day of my pre-college life, a different breakfast for each day of the week. My mom is just that cool. But don’t choke on your Cheerios. I ate my share of cold cereal in college, and that is exactly why you won’t find it in my pantry, generally speaking.

Anyway, although I do a decent job of making hot breakfasts for my little family (minus getting up early, ahem), I still get super tired of eating a rotation of pancakes, waffles, oatmeal, yogurt, eggs, hash browns…I just really want to eat something different in the mornings, without an excessive amount of work. Oh, and if you’re wondering why there are no hash brown recipes on the blog, it’s because my hash browns are terrible. Completely and utterly wet-cat miserable. Do not come to my house for hash browns.

I had been pondering the idea of a breakfast fruit crisp for some time. I mean, if you can eat oatmeal for breakfast with fruit mixed in (which I don’t actually like, except for this kind), surely you can have fruit topped with crispy oats for breakfast. I do try to make breakfast nutritious most of the time, so I wasn’t going to serve a traditional fruit crisp—way too much butter, refined flour, and sugar to qualify for the average morning.

I forayed into the world wide web wondering if anyone else had the idea of a breakfast fruit crisp. It was my lucky day. I found a recipe from Allison at Some the Wiser, and it was for a pear-pomegranate-cranberry crisp, especially adapted for breakfast consumption. And I had ripe pears and cranberries on my kitchen counter, at that very moment. Boom, baby. I didn’t have pomegranates so I went with extra pear instead. Also, I added nutmeg. Did you know that nutmeg is a neurotoxic stimulant? Now I now why I like that stuff so much, haha. Don’t worry, it’s only dangerous in disgustingly large quantities.

This recipe is delicious, but do adjust your expectations slightly. Unlike the apple crisp you eat for dessert, it isn’t overflowing with sugary syrup. The topping is delightful, but has a lot more texture than a typical crisp topping with the nuts, coconut, and whole wheat in there (and not so much butter). You could definitely play with the topping to give it your own style—swap out the whole wheat for a different whole grain flour, change up the kind of nuts (or omit), or switch out the sweetened coconut for additional oats and a little more sugar.

I love this with a big splash of milk. The topping gets a bit of a soft doughy texture with the milk that I love. Another great way to eat this breakfast fruit crisp is with a dollop of yogurt.

Enjoy! Now I’m going off to look for a new breakfast to make…

Pear Cranberry Breakfast Fruit Crisp

Pear-Cranberry Breakfast Fruit Crisp

Adapted from Some the Wiser


  • 6 cups ripe pears, peeled and diced
  • 1 cup fresh cranberries
  • 1/4 tsp ground nutmeg
  • 1 tsp ground cinnamon, divided
  • 1/3 cup brown sugar
  • 1/3 cup sweetened shredded coconut
  • 5 TBS cold butter, cut into pieces
  • ½ cup rolled oats
  • ½ cup whole wheat flour
  • 1/3 cup chopped walnuts
  • 1/8 tsp salt


Preheat oven to 400*.

Lightly grease an 8 or 9 inch baking dish. Gently toss the prepared fruit with nutmeg and 1/2 tsp cinnamon and pour fruit into the baking dish, spreading evenly.

Combine remaining ½ tsp cinnamon, brown sugar, coconut, butter, oats, flour, nuts, and salt in a food processor. Pulse 3-4 times until the mixture has a crumbly texture. If you don’t have a food processor, combine the dry ingredients and cut in the butter with a fork or pastry cutter until crumbly. Pour over the fruit in the baking dish.

Bake for 35-45 minutes or until the topping is golden brown and the fruit is bubbling. Serve warm, with milk or yogurt if desired.

Serves 6-8.

Cranberry Orange Muffins

Cranberry-Orange Muffins

If I created the recipe Cranberry Orange Muffins for manna from heaven, this would be it. Cranberry-orange muffins. I could definitely eat them every day, for a good while. They’re soft and delicious, warm, lightly spiced and orangey, with bursts of tangy cranberries that perfectly offset the sweetness of the muffin. And the orange glaze drizzled on top is like a little mouthful of sunshine.

These muffins are dedicated to my sister, Susan. For future reference, all muffins on this blog are dedicated to Susan. She is a muffin connoisseur and since she heartily approved these muffins and requested the recipe, I knew they were worthy of being shared publicly.

It’s important to note that for these muffins you will need fresh cranberries. I’m not talking about dried sweetened cranberries i.e. craisins. Those are delicious but this is not the time. Unlike craisins, I do not advise eating fresh cranberries plain. My son insisted on sampling one (they look so bright and pretty and candy-like, after all) and he will attest. Do not eat fresh cranberries unless you are a very particular sort of person who likes very, very sour things.

Anyway, gather up some of those fresh cranberries and oranges that are on sale and whip these up. You can use either fresh-squeezed or pre-made orange juice for the muffins, however, pre-made juice will yield a stronger orange flavor. Also, cranberries are easier to chop when they are frozen. If you have a food processor, you can just pulse them a few times to do the job.

One of the great things about quick breads is that they taste even better the next day, so if you want to have these for Christmas breakfast, you can make them a day or two ahead of time! Personally, I’m a fan of having muffins for a dessert. These make a beautiful treat for a potluck, or neighbor gift plate as well. And is there really any better combination than orange and cranberry? (I mean, besides dark chocolate and dark chocolate and…)

Cranberry Orange Muffins

Cranberry-Orange Muffins

adapted from Taste of Home


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • 2 tsp grated orange peel
  • ½ cup oil
  • ¾ cup orange juice
  • 2 eggs, lightly beaten
  • 1 TBS vanilla
  • 1-1/2 cups coarsely chopped cranberries
  • 1-1/2 cups chopped walnuts (optional)
  • Orange Glaze:
  • 1-1/4 cups powdered sugar
  • 3 TBS orange juice
  • 1 tsp butter, melted



Preheat oven to 375*

In a large bowl, combine flour, sugar, baking powder, baking soda, nutmeg, cinnamon, ginger, salt, and orange peel. In a separate bowl, whisk together the oil, orange juice, eggs, and vanilla. Add wet ingredients to the flour mixture and mix just until moistened. Gently fold in the cranberries and nuts.

Fill greased or lined muffin cups 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let rest in pans for 10 minutes, then remove to a cooling rack. Glaze when cooled.


Whisk together the powdered sugar, orange juice, and butter. Add more orange juice a tablespoon at a time if you want a thinner glaze. Drizzle over cooled muffins.

Makes 18 muffins.

Raspberry and Dark Chocolate Muffins

Raspberry & Dark Chocolate Muffins (Happy Blogiversary!)

Today marks the 1 year anniversary Raspberry and Dark Chocolate Muffins of the first post on Raspberries in the Rough. For better or worse, I am still occupying this corner of the internet. With a total of 45 posts, it’s kind of a Harry-Potter-closet-under-the-stairs sort of blog, but hey, you can hide a few good things in those little closets.

If you knew how naïve I am in the world of technology, you would begin to understand why sticking with a blog for a whole year is an accomplishment. You know why I don’t have a Twitter button on my blog? Because I have no clue how to use Twitter. Not the faintest, foggiest notion.

Before I actually delved into blogging, it looked fun and easy. What’s in a blog post after all? A few pictures and a few paragraphs of whatever so-and-so feels like saying today. HAHAHA. Not quite. It turns out that if you want to present something worth reading and looking at, there is a great deal of planning and execution that has to take place, from the designing, structuring, and coding of the website, to the brainstorming, research, experimentation, photography, editing, and writing that goes into each post.

In any case, blogging is a fun hobby, and a good way to chronicle tidbits of my life that I, at least, find interesting and helpful. When, at the end of the day, the food I made has been eaten, the laundry I washed has been dirtied, and my attempts organization have been undone, my blog remains as the solitary evidence of my existence. Hopefully, someone else in the world will find something tasty, inspiring, or useful if when they happen to chance upon my Harry Potter closet.

Like this recipe perhaps. Today’s post, like my very first, features raspberries. Raspberries are always fantastic on their own, but with another ingredient, magic happens. And it is…dark chocolate. (But you already knew that from the title of the post. And the pictures.) I didn’t used to like dark chocolate. I was a milk-chocolate-only girl until the last year or two. Now I love it. It has less sugar, and more chocolate, in the same amount of space. And why wouldn’t I want more chocolate?

So, juicy-sweet raspberries combine with morsels of dark chocolate in a fluffy muffin. Easy, quick, and scrumptious. Have at it! These taste best when they are completely cool, so it works perfectly to bake them at night and eat them for breakfast the next day.

Raspberry and Dark Chocolate Muffins

Raspberry and Dark Chocolate Muffins

Raspberry & Dark Chocolate Muffins


  • 2 cups all-purpose flour (lightly spooned and leveled)
  • ½ cup sugar
  • 1 TBS baking powder
  • 1 tsp salt
  • 1 egg
  • 1 cup milk
  • 1/3 cup oil
  • ½ cup dark chocolate chips
  • 1 cup fresh or frozen raspberries*


Preheat oven to 375* and grease a muffin pan or line with paper liners.

Place the chocolate chips on a cutting board and chop them several times with a large knife. This creates little bits and flecks of chocolate.

In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a small bowl, whisk together the egg, milk, and oil. Add wet ingredients to dry and stir until barely combined. The batter will be thick. This prevents the raspberries and chocolate from sinking to the bottom. Gently fold in the chocolate chips and raspberries. Divide batter among twelve muffin cups. Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean (other than chocolate).

Let cool for 5 minutes, then gently remove from the pan to a cooling rack. Let cool completely before eating for best flavor.

*If using frozen raspberries, do not thaw.


Linked at: The Weekend Re-Treat

Cranberry-Orange Buttermilk Scones with White Chocolate

Cranberry-Orange Scones with White Chocolate

In my last post I shared the yummy Cranberry-Orange Buttermilk Scones with White Chocolateegg-free cookie recipe that saved my bacon when I promised a certain toddler we’d make cookies, and almost failed him when I opened the fridge to find no eggs.

This recipe came to my rescue when I needed a breakfast and had no eggs.

Yes, I know there are easy, healthier breakfasts that don’t require eggs, like yogurt, oatmeal, granola, smoothies…but we have those things A LOT. And since I prefer only to hit the grocery stores twice each month, sometimes we go a few days without eggs if I didn’t plan well. I am not really satisfied eating yogurt and oatmeal for days on end, even if the kiddos are.

So, I made these awesome scones for breakfast. Now, I realize that many of you out there would never eat a buttery-pastry-ish-thing topped with white chocolate for breakfast. I’ve been known to voice my frustrations with the close resemblance between many breakfast options and dessert.


I made these for breakfast. And they were so delectable, I ate them all day long. If you consider the fact that my family consumes an average of 1 ½ sticks of butter per week, and this recipe alone uses an entire 1 ½ sticks of butter…well. I’ll probably have to relegate these melt-in-your mouth little triangles to the dessert category. Because eating them at the end of the day is far more justifiable than eating them at the beginning of the day, yes?

Lest anyone from Utah be confused, these are not the deep-fried scones you grew up eating with butter and honey. They are tender, flaky triangles of baked butter dough that can sponsor any number of flavor variations, and they are worth a try even if you are a die-hard fan of the fried batter by the same name.

I love the combination of bright orange zest and fresh cranberries, topped with a drizzle of sweet white chocolate. The tartness of the cranberries contrasts the sweetness of the scone and white chocolate. Believe me when I say that fresh cranberries are much better chopped and baked in a sugary scone than eaten plain and whole. My son disagrees. He thinks they are great raw. I made a grave error in thinking that giving him one would give his little mouth such a sour shock he wouldn’t ask for more. Do you know anyone else who eats raw cranberries for fun? Not me.

If white chocolate isn’t your thing, these would also be great with a simple glaze made from powdered sugar and orange juice, or dark chocolate, or whatever suits your fancy. You can see in the pictures that I smeared the chocolate on instead of drizzling it because I was in a hurry to get somewhere. But you can make yours as pretty as you want, okay?

So tell me, would you eat these for breakfast or dessert? Or both?

Cranberry-Orange Buttermilk Scones with White Chocolate

Cranberry-Orange Scones with White Chocolate


  • 3 cups flour
  • 1/3 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • zest of 1 orange
  • 3/4 cup butter, at room temperature
  • 1 cup chopped fresh cranberries
  • 1 cup buttermilk
  • 1 cup white baking chips


Preheat oven to 400*.

Combine flour, sugar, baking powder, baking soda, salt, and orange zest in a mixing bowl and mix well. Using a pastry cutter, fork, or your hands, cut the butter into the dry ingredients until crumbly. Mix in the cranberries.

Make a crater in the middle of the dough and add the buttermilk all at once. Stir the buttermilk into the flour mixture until barely combined.

Gently form the dough into a ball and knead it 12 times, turning the bowl 1/4 turn each time. Be gentler than you would be when kneading bread dough.

Transfer the dough ball to a cutting board, divide into two balls, and lightly press each ball into a circle. Cut each circle into 8 triangles and place on a greased cookie sheet. Bake for 10-15 minutes, until edges are just starting to turn golden. Transfer to a cooling rack and let them cool.

When scones have cooled, place the chocolate chips in a dry microwaveable container, and heat uncovered in 30 second intervals until melted, stirring between each interval. Drizzle melted chocolate over the scones.

Makes 16 scones.


Vanilla Apple-Cinnamon Baked Oatmeal

Picture a hungry dog presentedvanilla-apple-cinnamon-baked-oatmeal with a table full of smoked sausage and bacon. This is the relationship between my children and oatmeal. They devour it in any form—nuked, stovetop, steel cut, slow cooker, you name it.

Ah, oatmeal. What’s not to like? It’s economical, a whole grain, and simple to prepare. Except …I don’t like it much. I will sometimes eat a small portion of the gooey nuked stuff. But I don’t go for seconds. And my husband won’t touch it, which means I have to come up with something different for him when we have oatmeal.

This oatmeal is different. It is the only version of oatmeal that my husband will voluntarily eat. I always have seconds. And the kiddos have thirds (in portions at least as big as mine). It’s special. Unlike regular oatmeal, it isn’t sticky-goopy at all. It’s soft and slightly chewy, with morsels of tender cinnamon-spiced apples and the distinct flavor of vanilla. I also love that it’s healthier than many other breakfast foods. Does anyone else have a hard time distinguishing between most breakfasts and dessert? Cupcakes…I mean, muffins. Fried batter with glaze…oh pardon me, pancakes. Protein-infused sugar…hello yogurt. Crepes… ahem.

Baked oatmeal is also super-easy to make. Just combine the dry ingredients, the wet ingredients, mix it all together with the apples and bake for about half an hour until the liquid is absorbed. Sometimes I cheat and just mix everything together in the pan to save on dishes. (It is harder to mix everything thoroughly that way, so I do recommend at least mixing the liquid ingredients together separately before adding to the baking dish.)

You can even mix this the night before, cover it and keep it in the fridge until morning. In the morning uncover it, give it a stir, and then bake as directed. The leftovers keep very well in the fridge and taste great when quickly reheated in the microwave.

Enjoy this uncommonly good baked oatmeal with fresh milk, warm or cold.

If you’re looking for other breakfast ideas, consider these light and tasty whole wheat waffles.


Vanilla Apple-Cinnamon Baked Oatmeal

adapted from Love Grows Wild


  • 2 cups old-fashioned oats
  • 1/3 cup light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups milk
  • 1 large egg
  • 3 tablespoons butter, melted
  • 1½ teaspoons vanilla
  • 2 medium apples, peeled, cored, and diced


Preheat oven to 350*.

In a mixing bowl, stir together the oats, brown sugar, baking powder, cinnamon, and salt. In a separate container, whisk together the milk, egg, and vanilla. Add the butter slowly to the milk mixture, whisking the entire time. Stir the liquids into the oat mixture along with the apples. Pour into a greased 8 x 8 baking dish and bake for 35-40 minutes or until all of the liquid is absorbed and the top is golden brown.

Serve with warm or cold milk. Refrigerate leftovers and reheat in the microwave or oven.

Serves 4-6.


Linked at: Miz Helen’s Country Cottage, Living Well Spending Less


Perfectly Light Whole Wheat Waffles with Homemade Syrup

I’m okay with pancakes from a mix on occasion. But I’m whole-wheat-waffles picky about waffles. Waffles are meant to be light and airy, with pockets of butter and syrup or fruit and cream. Waffles from a mix are dense and dry, and to make matters worse, they usually come with bottled syrup. We aren’t fans of corn-syrup-filled bottled syrup around here because it’s typically stringy and sticky and no matter how much you pour on, your breakfast is still as dry as the Sahara.

These waffles are the complete opposite of the dense, dry boxed version. They are light and airy, crisp on the outside, and you’d never guess that they are made with 100% whole wheat. The most important factor is to beat the egg whites until they are stiff. It seems to be a trend to try to avoid beating egg whites for waffles—“too much work,” I guess. I can see the appeal in dirtying one less bowl, so I’ve tried a few recipes that bypass this step. They can be pretty good. But after growing up eating these waffles, I can’t settle for anything less. I just don’t make waffles unless I have the time to beat those egg whites (and really, it only takes a minute to separate the eggs and a minute to whip them with electric beaters).

homemade-syrup Syrup is one of the easiest and cheapest things you can make from scratch. Of course, I’m not used to eating real maple syrup, and to be honest, I kind of prefer the mapleine version. You have some flexibility when it comes to the texture of the syrup. If you like it to be very runny, like water, then take it off of the heat as soon as it comes to a boil. If you want it to be thicker, simmer it for several minutes. It will thicken as it cools and have a more “syrupy” texture when poured. Either way, it will still sink into your waffle or pancake and infuse it with delicious, sweet flavor. You can experiment with different flavorings too. Try adding root beer extract instead of mapleine for “root beer syrup” (my son and brother loved that one). Or replace the mapleine with vanilla and a pinch of cinnamon.


Perfectly Light Whole Wheat Waffles with Homemade Syrup


  • 1 ¾ c. white whole wheat flour or whole wheat pastry flour
  • 1 TBS baking powder
  • ½ tsp. salt
  • 2 egg yolks
  • 1 ¾ c. milk
  • ½ c. canola oil
  • 2 egg whites
  • Syrup:
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tsp. mapleine



Combine flour, baking powder, and salt in a large mixing bowl. In a separate bowl whisk together the egg yolks, milk and oil. Add wet mixture to dry ingredients all at once and stir until mixed but still slightly lumpy.

In a small bowl beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, leaving a few fluffs of egg white. Do not overmix.

Ladle a scoop of batter onto a hot waffle iron and cook according to the directions of your waffle iron. Serve immediately. Serves 4. The number of waffles depends on the size of your iron.


Combine sugars and water in a medium saucepan. Keep an eye on it; if you forget about it, it will boil over quickly. Bring to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally. Remove from heat and stir in mapleine. Syrup will thicken as it cools. It will keep in the refrigerator for several weeks.


If desired, you can replace the fresh milk with 7 TBS dry milk (mix it into the dry ingredients) and 1 3/4 cups water (mixed with the egg yolks and oil).




This post is linked at: Living Well Spending Less