Posts Tagged ‘Valentine’s Day treats’

Makes 5 dozen: These are going to my son and his room mates at UVIC

Makes 5 dozen: These are going to my son and his room mates at UVIC

What makes a good Valentines Day recipe to show your love to those special people in your life?

That depends on where you are in life. If you are in your 20s you probably want something beautiful and decadent to impress your partner (See the Food of Love 2012.) In you’re in your 70’s it might involve prunes (See Plum Clafouti.)

I have one son at university and another about to go. This year the Food of Love demands something delicious but easy; involving inexpensive ingredients and producing a big batch. This is for all the students out there.

If, like my son, you are on a budget, buy an inexpensive brand of peanut butter when it is on sale, get your chocolate and butterscotch chips and your oatmeal from the bulk section, and buy a box of margarine squares to keep in your freezer. These are pre-measured half cups perfect for baking and also sub in when you run short of regular tub margarine.

1 cup margarine (2 sticks or squares, softened)
1 cup peanut butter
2 cups brown sugar
2 large eggs
1 tsp vanilla
1.5 cups flour
1.5 cups quick oats
1 tsp baking soda
1 cup chocolate chips
.5 cups butterscotch chips

Preheat oven to 350 degrees
Combine softened margarine, peanut butter, brown sugar, eggs and vanilla in a large mixing bowl.
Beat until very light and fluffy. Fluffier!

Combine flour, oats and baking soda in a smaller bowl, stir to mix.
Add into creamed ingredients and mix well.
Add in chocolate and butterscotch chips; stir.

Scoop dough into golf size balls on greased or parchment lined baking sheets.
Bake 10 minutes. If not browning slightly, give them 2 more minutes.
Cool on rack. Turn off the oven, Hon!

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Celebrate Valentine’s Day one day early by treating your favourite people to my Grandma Agnes’ decadent Swedish Waffles next Sunday morning.

Whipped egg whites, melted butter and sour cream – and a minimum of baking powder – take these to a higher level. They freeze well should you have any left-overs, which I sincerely doubt. 

I have not tried this recipe in a Belgian waffle maker, so offer no promises as to your success there. I have two Black and Decker Sweetheart waffle makers, and I get them both going to get a double batch to the table quickly. 

If you are keeping your first waffles warm in the oven while cooking successive ones, cover them with a thin tea towel kept far away from the element, so they don’t dry out.


4 eggs, separated

1/2 cup sugar

1 and 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 and 2/3 cups milk

1/4 cup melted butter or margerine

1/4 cup sour cream


Whip egg whites until moderately stiff and set aside.

Beat egg yolks with sugar until well combined.

Combine flour, baking soda and baking powder and mix into egg/sugar mixture. The dough will be quite stiff at this point. Slowly add milk while continuing to beat at a low speed, scraping down bowl one or twice. Add cooled melted butter  and sour cream, blending all ingredients well. Fold in egg whites fully. This can take a while if you are using a spatula. Lowest speed on a Kitchen Aid mixer does the job well.

Prepare regular waffle iron using a light cooking oil spray prior to making first waffle. If your iron is well seasoned, you should not have to oil it for successive ones. 

Serve with fresh fruit, whipped cream and real Canadian maple syrup.

Swedish Waffles with strawberries, bananas and whip cream

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