April 25, 2012

Anzac Biscuits

Anzac BiscuitsAustralian and New Zealand Army Corps (ANZAC) soldiers, for whom the “biscuits” were named, landed on the coast of Turkey, now known as Anzac Cove, on April 25th, 1915.  Anzac biscuits were created during World War I, and the Great Depression because they don’t contain eggs or milk and they can be stored for long periods of time.  Wives and mother’s of Australian soldiers would bake up batches of the biscuits and ship them to the soldiers who were away at war.

Don’t let the name of this recipe fool you into thinking they’re biscuits.  I found this recipe in a Highlights magazine way back in 2006.  I remember spending the day baking with my three little ones and have wanted to remake them since.They come out of the oven with a distinctly sweet honey smell and their chewy texture makes a perfect not-too-sugary snack.  Ironically, a few days ago, I saw on my kitchen calendar that today is Anzac day and thought of these cookies and knew it was the perfect time to add them to Maynard’s collection!


  • 2 cups oats
  • 2 cups flour
  • 1 1/2 cups brown sugar
  • 1 cup sweetened coconut
  • 2 teaspoons baking soda
  • 1/2 cup unsalted butter, melted
  • 6 Tablespoons hot water
  • 4 Tablespoons honey


Pre-heat oven 325*

  1. Combine first 5 ingredients in a large bowl.
  2. In a small bowl mix butter, water and honey.  Pour into flour mixture and mix until combined.
  3. With a table spoon, scoop out the dough and tightly press together with your hands then flatten slightly.
  4. Cook for 12-15 minutes until golden brown on the bottom.

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April 23, 2012

Asian Chicken Noodle Soup

Light Asian Chicken Noodle Soup

This is another recipe from Confections of a Foodie Bride that is as good the next day for lunch as it was for dinner the night before.    Warm, soft noodles and crisp vegetables make this a perfect dish for a spring evening, pull-together meal. 

  • 1/2 Tablespoon olive oil
  • 1 lb. chicken tenders, cut to bite size chunks
  • 1 cup grated carrots (about 2 medium carrots)
  • 1 large red pepper, stemmed and seeded, and cut into strips
  • 3 cloves garlic, minced
  • 1 Tablespoon grated ginger
  • 1 Tablespoon rice vinegar
  • 4 cups chicken broth (or 4 cups water/4 chicken bullion cubes)
  • 2 cups water
  • 4 oz. thin Asian noodles
  • 6 oz. snow peas, halved
  • 1/4 cup chopped green onions (dark green parts only)


  1. Heat a large pot oven over medium-high heat, and add the oil.  Toss the chicken in and add a dash of salt and pepper.  Sear about 3 minutes per side, until nicely browned.
  2. Reduce the heat to medium, and add the carrots, red pepper, garlic, ginger, rice vinegar, broth, and water to the pot.
  3. Add the chicken back to the pot.
  4. Simmer (don’t boil) the soup over medium or medium-low for 40 minutes.
  5. Add the noodles to the pot and cook for 3-5 (check the package for  how long they take).
  6. Add the snow peas and green onions and cook 2-4 minutes, until the snow peas have turned bright green. Season to taste with salt and pepper.

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April 19, 2012

Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Breakfast Cake

I spotted this recipe when Pam, at For the Love of Cooking, first posted it and knew it’d be something I’d want to share with good friends. 

I doubled the original recipe (below) knowing that the kids would want some as well. I used a 13x9 inch pan and cooked at the same temperature as below, for 55 minutes.  I was a little nervous doubling it because I wasn’t sure how the extra batter would affect cook time, but it turned out as good, if not better than expected.  The top and bottom were just beginning to get dark, but the inside stayed moist and fluffy.  I served this with mimosas (to my friends, not my kids!) and loved every minute of my 10 AM buzz!

  • 1/2 cup of unsalted butter, softened
  • 3/4 cup + 2 Tablespoons white sugar
  • Zest of one lemon
  • 1 egg, room temperature
  • 1 teaspoon of vanilla extract
  • 2 cups of flour, minus 2 Tablespoons (for the blueberries)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup of buttermilk
  • 2 cups of fresh blueberries
  • 1 Tablespoon white sugar (for the top)
Preheat oven to 350 degrees
  1. Coat a 8x8 baking dish with cooking spray.
  2. In a large bowl, cream the butter, sugar, and lemon zest together with a mixer until creamy & smooth.
  3. Add the egg and vanilla and beat until combined.
  4. In a small bowl, add 2 tablespoons of flour to the blueberries and toss to coat evenly.
  5. In a medium bowl, mix the remaining flour together with the baking powder and salt until well mixed.
  6. Add the flour mixture to the butter mixture a little at a time alternating with the buttermilk, then fold in the blueberries gently.
  7. Spread batter into the pan evenly (it will be very thick).
  8. Sprinkle the 1 tablespoon of sugar evenly on top of the batter.
  9. Place into the oven and bake for 45-50 minutes or until a tester inserted into the center of the cake comes out clean. Let it cool for a few minutes before cutting and serving.

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