If you’ve ever had real, homemade kefir, it’s a bit sour. Maybe that’s an under-analysis of the sourness. It’s sometimes hard to just down. No offense, kefir lovers, but this tastes MUCH better in a shake.
- You can substitute really any fruit but you may need to add more sugar or take away some. With strawberries, I suggest little to no sugar.
- With blackberries and less sweet berries I suggest more sugar, about two teaspoons maybe.
- If you make banana shake, just add double or a bit less than double bananas.
- The ripeness of the bananas are important. Get the ripest bananas for the best taste.
- You can easily double this recipe. Just make two batches.
- If you like it a thinner consistency, you can add milk.
Strawberry Kefir Shake
Makes 4 1/2 to 5 cups of Kefir Shake
2 ripe bananas, the riper the better
1/2 (1 lb) box of strawberries
3 cups homemade kefir
1/2 cup milk (optional, depending on how strong you like the kefir in the shake to be)
Sugar, to taste (optional)
1. Peel bananas and place in blender.
This syrup is so, so, so great on waffles or pancakes! I love it, and it keeps for around 1-2 weeks. It’s a delicious homemade syrup…..not like the syrup at the store with all the chemicals and what not in it.
Blackberry and Cranberry Syrup recipe:
1 1/4 cup granulated white sugar
1/2 cup water
1 cup blackberries
1 cup cranberries, uncooked
1. Dissolve sugar in water on high high heat.
2. Add fruit and bring to a boil.
3. Boil until cranberries and blackberries burst and change color.
4. Simmer until desired consistency is reached, 12-14 mins. Keep in mind that the syrup gets thicker when it cools.
Welcome to my recipe site. I’m a baking fiend. I love to bake breads, cookies, you name it. Well, you’ll be able to find lots of baking recipes, tips, and all else here! Enjoy!!!!!!
Here’s another pancake recipe. Like usual, I forgot to take pics. Oh, gosh!!
My mom’s friend recently went camping and gave me this recipe. She made it at home, then fried it up when she was out camping.
The pancakes actually turned out pretty good. To my dad, they were a bit mushy. That probably was my fault. 🙂
I would do them again.
Ok. I’m horrible. I forgot to take pics again. argh!!!
Winter squash gives me a wintry feeling. Especially with the nutmeg, cinnamon, and cloves mixed in. What I had was about 5 acorn squashes. I decided that since I had a ton of time on my hands, I may as well make a winter squash bread.
Believe it or not, the bread lasted 3 or 4 days. Only because my mom limited us. 🙂
Here are my notes:
- I doubled the recipe and just made two loaves. It was great.
- The bread was a bit sweet for my mom, even though I lowered the sugar.
- In my oven, there’s a convection oven, which is really great for the tops of the bread to make it almost crunchy.
- Any winter squash works in this recipe. I just used acorn.
The recipe is as follows from here (you may want to look at the pics from there):
For the Bread
1 small-medium acorn squash
1 ½ cups granulated sugar
½ cup mild olive oil or vegetable oil
2 large eggs
1 ½ cups all purpose flour
1 tsp ground cinnamon
½ tsp ground clove
½ tsp freshly grated nutmeg
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup chopped pecans or hazelnuts (optional)
Coarse sugar for sprinkling
Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds. Place the squash halves cut side down on a baking tray and fill the tray with ½ an inch of water. Roast for 45 minutes to 1 hour, or until the squash is very tender. Remove from the oven a cool. Once cool, scoop the squash from its skin and puree in a food processor until smooth. Reserve 1 cup squash puree for the recipe and save any leftover for another use – you can eat it simply for dinner warmed with a little butter, salt, and pepper. (My medium sized acorn squash yielded about 1 ½ cups puree.)
In a medium size bowl, combine the 1 cup squash puree, the sugar, the oil, and the eggs. Mix well. Sift together the flour, spices, baking soda, baking powder, and salt. Add this to the squash mixture and mix until no lumps are visible. Fold in the nuts if using.
Butter and flour a loaf tin, and scoop the batter into the prepared tin. Sprinkle the top of the loaf generously with coarse sugar. Bake for 45-55 minutes until set. A toothpick inserted into the center of the bread should come out clean. Cool, slice, and munch!
Recipe Note: If you want to go a little more American here, this recipe is pretty killer topped with cream cheese frosting. Omit the coarse sugar sprinkle, and instead whip together: 5 oz softened cream cheese and 3 tbsp softened unsalted butter. Add 1 cup confectioners’ sugar and 2 tbsp maple syrup and whip smooth. Let the loaf cool completely and then frost it.