Weekend Breakfast

Our weekend breakfast treat…

Weekend Breakfast

Weekend Breakfast

Pancakes with Blueberries and Confectioner's Sugar

Pancakes with Blueberries and Confectioner’s Sugar




Recipe for Pancakes from Scratch


2 cups of flour, sifted

4 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

Mix all of the above ingredients in a large mixing bowl.

2 eggs, beaten

1 3/4 cup milk

2 tablespoons melted butter

Add last three ingredients to dry mixture.

Stirring gently, mix well.

Pour mixture in 1/8 to 1/4 cup amounts onto a pre-heated griddle and fry.  Flip each pancake once the entire surface is covered in bubbles.

Serve with pure maple syrup, or garnish with fresh blueberries and sprinkle with confectioner’s sugar.

Our little secret…we double the batch and the kids pull them out during the week and re-heat them.  Delicious this way too!



Vanilla Cream Fruit Tart

Another delightful summer treat. My sister sent this recipe to me years ago.  It has been a tried and true favorite for summer holidays and events with relatively large groups of people.  This dessert is a crowd pleaser.  It is not only pretty to look at, but delicious too.  I do not know where my sister found this recipe, but the quote and name below were just under the recipe name on the paper she faxed to me.

“It’s well worth the effort to prepare this spectacular tart, which is best made and served the same day.” – Susan Terzakis

Vanilla Cream Fruit Tart


1 1/2 cups butter softened

1 cup powdered sugar

3 cups all-purpose unbleached flour

20 ounces of vanilla baking chips, melted and cooled

1/2 cup heavy cream

2 8 oz package of light cream cheese, softened

2 pints fresh strawberries, washed and sliced

1.5 cup fresh blueberries, washed

1.5 cup fresh raspberries, washed

1 cup pineapple juice

1/2 cup granulated sugar

2  tablespoon corn starch

1 teaspoon fresh squeezed lemon juice


In a mixing bowl, cream butter and powdered sugar.  Beat in flour until mixture is crumbly.  Pat the mixture into the bottom of a greased jelly roll pan. Bake at 300 degrees F for 25 to 30 minutes or until lightly browned.  Place on a cooling rack and let cool for 30 minutes.  While cooling, in another mixing bowl, beat melted vanilla chips and heavy cream.  Add cream cheese and beat until the mixture is smooth.  Spread the cream cheese mixture over the crust.  Arrange berries over filling (be creative).  In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat, stirring constantly.  Boil for 2 minutes or until thickened.  Once cool, gently, but generously, brush over fruit.  Chill for at least 60 minutes before serving.  Store any leftovers in the refrigerator and eat a slice or two for breakfast the next morning.

Servings: 2 to 3 dozen slices

Vanilla Cream Fruit Tart -for summer holidays I arrange the berries to look like an American Flag.

Another view – I’m not very neat about the pineapple sauce. When I said generously spread, I meant generously spread.