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I made this on a whim to change up our lunch menu from soups for a day. This came out how I had hoped it would and made an excellent lunch for the three of us.

Ingredients: 3 tbsp butter 2 tbsp light brown sugar 1 tbsp white sugar 1 egg 1 c milk 1 c white flour

Light but tasty.

satisfying as a quick easy supper before a walk in the snow, but this would have worked equally well as a lunch

They got puffy and light and cooked faster. but they worked both with the onion rings and mayo and baked veg that I was originally making that night

4 beets, peeled and chopped 1/2 head garlic, minced 1 onion, chopped 7 tbsp red wine vinegar 3 tbsp light

was quite busy (when do I not say that) but we still had some fun cooking adventures, as well as a bunch of leftover nights.

I go light on sugar, you might want to use more. 4) Drop some of the hot jam on the saucer from the freezer If after a minute if starts to solidify and the top wrinkles and pulls tight, it should gel nicely once Fill to just below the rim, wipe the grooves clean and screw the lid on tight. Fill to just below the rim, wipe the grooves clean and screw the lid on tight. Fill to just below the rim, wipe the grooves clean and screw the lid on tight.

this recipe I crossed two crêpe recipes, my dad's and Michel Roux's and the results were beautiful: light

using self-raising flour, I would roll them out to 1.5 cm thick or so and end up with scones 5 cm high, light experiment with recipes), it occurred to me that if I used something mildly acidic instead of milk, it might If I could use soda instead of powder, it might fix my chemical taste problem and still allow the scones