The Commonscense Approach to Pikelets

Fridays morning are pikelets mornings in our house, they are one of my favorite breakfast dishes and fast becoming my poppets favorite dish to. When I was growing up we would have then on special weekends too and the recipe my mum had was from her copy of the common sense cookbook. There are actually heaps of variations on pikelet recipes on the Internet and even different recipes from different version of the same cookbook. I am yet to find any pikelet recipie that is nicer or fluffier nor have I seen this same one anywhere online. Only thing ill add is that if I'm am feeling adventurous sometimes I'll add a mashed banana, sometimes some colours for rainbow pikelets and if I'm feeling a bit healthier i might use only 3 or 2 tablespoons of sugar (I normally just eat them with butter so I don't worry to much).

Ingredients

1 egg (60g)

4 tablespoons sugar
1 cup self-raising flour
3/4 cup milk
1/4 teaspoon bicarbonate of soda

1 tablespoon of melted butter

method
1. Beat egg and sugar

2. Add flour alternatively with milk in which bicarbonate of soda has been dissolved

3. Add melted butter
4. Have ready hot greased pan or griddle iron
5. Put mixture in dessertspoonfuls in pan or griddle iron

6. Brown both sides, lift out, and drain on absorbent paper.

Cream Cheese Cookie Cups

I am not sure whats been happening lately but I have been having these crazy erges to bake. Another recipie being posted today is cream cheese cookie cups. They are so so easy and so so yummy. I found the recipie on allrecipies.

Here are the cooking instructions I used:

Ingredients

425g package refrigerated chocolate chip cooke dough
160g cream cheese, softened
45g tablespoons butter, softened
1/2 teaspoon vanilla extract
200g cups confectioners' sugar

Cut cookie dough in half (save one portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at  180oc  for 8-10 minutes or until lightly browned.

Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

In a small mixing bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.