3 sisters. 2 states. 1 story.


Homemade No Butter Waffles

Friday, April 29, 2016

I love this recipe. It truly is a "pantry" recipe, meaning that you are likely to have every ingredient you need to make it already on hand (which makes it the perfect recipe to make on the weekends even before you've had a chance to do your weekly grocery shopping).

AND - the bonus for this recipe is that it doesn't call for butter. So, if you have a dairy allergy, are dairy intolerant, or simply don't have any on hand, you're still good to go with this recipe. I have substituted Almond milk for the milk in this recipe with success. So keep that in mind if you fall into any of the non-dairy categories.

No Butter Waffles

2 1/2 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
2 tsp granulated sugar
2 large eggs, beaten
2 cups milk
3/4 cup vegetable oil
1 tsp vanilla extract

  1. In a large mixing bowl, mix together dry ingredients. 
  2. Add eggs, milk, oil, and vanilla, and stir to incorporate. Mix until batter is mostly smooth and without lumps.
  3. Heat waffle iron. 
  4. When iron is heated, pour batter onto the center of waffle iron until it spreads approximately 1/2 - 1/4 inch away from the edges. This will prevent the batter from seeping out of the sides of the waffle iron as the waffles cook.
  5. Remove the waffle from the iron when indicator light turns on. Continue in the same manner until you have used all of the batter.
  6. Serve waffles warm with toppings of choice. Makes 5 Belgian waffles.

Delicious waffle toppings:
Powdered Sugar
Fresh Fruit
Maple Syrup
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Four Ingredient Orange Coconut Italian Ice

Saturday, April 23, 2016

Today I bring you another super-simple recipe that is perfect for warmer weather. This time, it will help you use up those oranges that are sitting on your counter that didn't quite make it into this week's lunch boxes for the kiddos. ;-)

What I like about this recipe (besides the fact that it only has four ingredients) is that it tastes very similar to orange sherbet, orange creamsicle ice cream, or the Orange Push Ups that we all know and fondly remember from our days of running after the Ice Cream Man with change in hand.

Orange Coconut Italian Ice

2 medium oranges
1 3/4 cup coconut milk
4 Tbsp sugar
1 tsp vanilla
  1. Peel and section oranges. Place sections on a tray and freeze for 1-2 hours.
  2. Place coconut milk and half of the frozen orange sections into a food processor or powerful blender. Puree, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the remaining orange sections, sugar, and vanilla and puree again to combine. 
  3. Pour into a freezer safe container and freeze for a few hours. Serve with your favorite toppings.

Let this sit out for a few minutes to make it easier to serve.

If you're looking for other quick and easy Summertime recipes, give these tried and true Harris Sisters recipes a looksee:

Frozen Lemonade Pie

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Two Ingredient Peanut Butter Banana Ice Cream

Sunday, April 17, 2016

When you usually have bananas turning brown on your counter, I bet you either make banana bread or banana muffins, or stick them in the freezer for future baked goods, right? Well, that's what I usually do with them (unless we've got a hankering for smoothies, that is).

Today, I bring you a super simple recipe that is perfect for Spring and Summer. It's only TWO ingredients (three if you want to get super-fancy). You'll be glad you saved this one. It's a great way to use up those bananas without heating up your kitchen.

Peanut Butter Banana Ice Cream

4 large ripe bananas
2 Tbsp peanut butter
1 tsp vanilla (optional)

  1. Peel bananas and slice into small pieces. Arrange banana slices in a single layer on a baking sheet. Freeze for 1-2 hours.
  2. Place banana slices into a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and vanilla (if using) and puree again to combine. 
  3. Pour into a freezer safe container and freeze for a few hours. Serve with your favorite toppings.


This is the perfect recipe to let your kids help with. I let the kiddos slice the bananas. While the slices weren't sized perfectly, it doesn't really matter when you're just going to puree them for the final product.

If you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. 

Make sure you are using a powerful food processor or blender - we recently upgraded to a Ninja from the Cuisinart blender that we received in 1999 as a wedding present. While we were sad to see our old standby blender go, the Ninja is leaps and bounds more powerful than our old friend.

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How to Make Homemade Vegetable Broth

Sunday, April 10, 2016

This is a quick and easy recipe to "set it and forget it." Vegetable broth (or vegetable stock) is a staple in vegetarian cooking, and it's so simple to whip up a big batch and freeze it to have on hand for all your upcoming recipes. And as an added bonus, when making your own staple recipes you are at liberty to control all ingredients, including any that you may be allergic to and/or any that you may want to limit (like additional sodium).

This particular recipe is easy to modify to your own requirements. I have included the basic recipe below, but feel free to substitute favorite vegetables or herbs from your garden.

Homemade Vegetable Broth

5-6 oz sliced mushrooms
4 Tbsp olive oil
4 cups chopped onion
2 cups chopped celery
3 cups chopped carrot or parsnips
1 cup chopped fennel bulb (optional)
Salt, to taste
2 large garlic cloves, smashed
2 Tbsp tomato paste
1 Tbsp fresh rosemary
2 tsp dried thyme
1 tsp black peppercorns
4 bay leaves (optional)
1/2 cup chopped parsley

  1. Heat the olive oil over high heat in a large stockpot. Add the mushrooms and saute until they are lightly browned and have given off some of their moisture.
  2. Add chopped onions, celery, carrots, and fennel (if using) and stir to coat. Sprinkle with salt. Cook over high heat for several minutes, stirring occasionally. Cook until the vegetables begin to brown. Considering there are so many vegetables with a high moisture content, it may take more heat and longer time to brown.
  3. Add the garlic and tomato paste and stir to combine. Cook for 2-3 minutes, stirring often. Add the rosemary, thyme, peppercorns, bay leaves (if using), parsley, and 4 additional quarts of water. Bring to a simmer and then drop the heat until you just get a bare simmer. The surface of the stock should just barely be bubbling. Cook for 1 1/2 hours.
  4. Using slotted spoon, remove all the big pieces of vegetable and mushrooms. Discard or compost. 
  5. Set up a sieve over large bowl or pot. Line the sieve with a paper towel and pour the stock through it. When you have poured about half the stock through, stop and let what is in the sieve filter through. Then, change the paper towel and filter the rest of the stock in the same way.
  6. To store, pour into Mason jars and refrigerate for up to a week or freeze. If you freeze in glass jars, leave at least an inch and a half of headroom so that the stock can expand without breaking the glass of the jars.

This recipe makes about 5 quarts of vegetable broth.

You'll note that you remove all vegetables and herbs and then strain thoroughly before jarring and freezing. Because of this, there is no need to perfectly or finely chop any of the vegetables before you cook them. A rough chop will do just fine.

Also, you'll note that the directions call for you to "barely simmer." You'll want to make sure that you follow this closely. If you were to keep this at a rolling boil, for example, much of your precious vegetable broth would evaporate during the cooking process!
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One Man's Trash: Vintage Barware

Wednesday, April 6, 2016

If you will recall, I recently introduced you to my newly acquired vintage ombre glassware set.  Well, this is it's first cousin!  Here is yet another fabulous vintage find that came home with me from last year's Girls' Weekend.   It's another ombre glassware set, but this time we are talking barware!

It's a very large shaker with five high ball glasses, all finished in an ombre iced lemon color.  Makes me think a round (or two) of Tom Collins should be on the summer drink list this year!

This set is also from the 1950s.  And as luck would have it, it still wore the price sticker from when I bought it last summer.  It was marked at $25 for the 6-piece set (a steal of a deal to begin with), but I brought it home for only $18!  

So there you have it!  Another day, another vintage find!  And this was will be making me smile all summer long!  What vintage treasures will you be hunting for this summer?
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