Buttermilk Waffles with Cheese

Cheesy Buttermilk Waffles

Cheesy Buttermilk Waffles

Here’s the thing about buttermilk:  You probably don’t keep it on hand all the time, but it’s so handy to have available for a great many purposes.  It keeps for a long time.   What?  Did you think it was going to go sour?  Here’s a news flash….it IS sour!  Not spoiled, just sour tasting.  Did you know you can make a substitute for buttermilk by adding a little vinegar to regular milk to sour it.  So, no need to worry about the sour thing.   Once you have some, it’s easy to find ways to use it up.  Like, you will get some buttermilk because you want to make waffles (or pancakes)…and then you will make more waffles (or pancakes) because you have buttermilk.   If waffle-ing gets boring, just switch to scones.  There’s another use for buttermilk.   See,  easy!!

Cute!  A waffle cat appeared on my plate.

Cute! A waffle kitty appeared on my plate.

If you worry that you won’t use the buttermilk often enough to justify buying a quart, consider keeping a canister of powdered buttermilk in your pantry.  It is available in the baking aisle of the grocery store.  With this you can make up exactly the amount you need for a recipe by adding the buttermilk powder to water and mixing well.  I always have this on hand as well as a quart of buttermilk in the refrigerator.

Buttermilk is the liquid of choice in this recipe because it lends a slight tanginess to the waffle, and it is so complimentary to the cheese.  Chances are you will put something sweet on your waffle, so that tang brings everything into balance.

These waffles raise up nice and high and are very light.  Any leftover waffles can be used to make a ham sandwich, or try sliced banana and crispy bacon sandwiched between two waffles.  Yum!!


Yield: makes about 8  6-inch waffles


  • 2 eggs
  • 1  1/2 cups milk ( regular or low-fat)
  • 2 Tbsp. vegetable oil
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp. salt
  • 2 cups grated cheddar cheese (or more, to taste)


1.  In a large batter bowl, whisk together the flour, baking powder, and salt.

2.  In a separate, smaller bowl,  blend together the eggs, milk, and oil.  Add to dry ingredients and stir to blend.  Batter may be lumpy.  Stir in the cheese.

3.  Heat waffle iron to hot and spray with non-stick cooking spray.  Pour batter into center of waffle iron (about 1/2 cup per waffle).  Bake 2 1/2 – 4 minutes,  following cooking times as per your waffle iron.  Generally 2-3 minutes will give you a soft waffle, while 4 minutes will make a crispy waffle.



We love these waffles for dinner with a meat such as ham or sausages.  I also think they would be very good as the basis for chicken and waffles.  Use your imagination to think up other ways to enjoy them.

SOURCE:  Will It Waffle?



(The Best) Irish Soda Bread

Irish Soda Bread

Irish Soda Bread

For something so simple as Irish Soda Bread, there certainly are a lot of recipes out there for making it.   Luckily for me, I have a recipe for the best ISB I’ve ever tasted and so it’s the one I keep returning to time after time.


Generally speaking, Irish Soda Bread recipes seem to fall into two categories; those with raisins and those without.  Most all of them call for caraway seeds.  Since I am not fond of caraway seeds, I always leave them out, but we love the bread with raisins.  They add just a touch of sweetness.


This recipe was submitted by a church member when we were putting together a recipe book of favorite recipes by women of our church.  It contains raisins and NO caraway seeds.  Besides the usual baking soda and buttermilk combination, this version has three eggs in it also, so it raises up nice and tall.  It will fill a 9-inch round pan to the top, with a nice high crown.  The eggs also make the texture of this bread more cake-like.


When I have this bread around I want to keep having a piece, with coffee, with tea, with just about anything.  I especially like it in the morning with some fruit for breakfast.   Making this bread only once a year for St. Patrick’s Day is way too long to wait to enjoy this wonderful bread.  Once you taste it you will want to make it much more frequently than that.  I promise you’ll be craving it all year ’round.


Butter spread on warm bread makes it just a little better!!



Yield:  1  9-inch round loaf, approximately 12 servings


  • 4 cups all-purpose flour (I used white whole-wheat flour)IMG_9406
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 cup white sugar
  • 1/2 cup (1 stick) butter, chilled
  • 3 eggs
  • 1 1/2 cups buttermilk, chilled
  • 1 1/2 cups raisins


1.  Preheat oven to 350*F.  Grease a 9-inch round cake pan.

2.  Whisk together all the dry ingredients, flour through sugar.

3.  Using a pastry cutter, cut in the butter until well combined.

4.  In another bowl, whisk the eggs, then add the buttermilk and combine well.


Lightly beat into the flour mixture.  Stir in the raisins.


Place dough into the prepared pan.

5.  Bake in 350* oven for 45 minutes to 1 hour or until the bread has risen and the top is golden brown.  A knife inserted into the center of the bread should come out clean.


Cool the bread in the pan on a wire rack for 10 minutes before removing.  Serve warm.



SOURCE:  Feeding the Flock

Whole Grain Buttermilk Waffles

Whole grain buttermilk waffles used to make a breakfast sandwich.

Whole grain buttermilk waffles used to make a breakfast sandwich.

So many pancakes or waffles made with white flour are fluffy, but taste mostly of whatever you put on them, while many of them made with whole grains end up tasting great but cook up flat and dense.  Wouldn’t it be great to have the best of both worlds?IMG_0246

This recipe offers just that;  it gives you a relatively fluffy pancake/waffle with a nice earthy flavor from the whole-grain flours.  I like them without a lot of additional syrup or jam, preferring instead to top them with a little butter, honey and seasonal fruit.

While it’s nice to cook these to order, I also like to sit down at the table and eat with everyone else, so as I cook the waffles  I keep them warm in a 200*F oven.  They will stay moist for up to 30 minutes without drying out.  You can also make the batter and store it, covered, in the refrigerator for up to a day.  You’ll probably need to add 1 to 2 tablespoons more milk or water to loosen it up after it sits overnight.


Yield:   Make 6 waffles


  • 1 large egg
  • 1/2 cup / 120 ml milk
  • 1/2 cup / 120 ml buttermilk
  • 1 tablespoon butter, melted and slightly cooled
  • 1 cup / 165 g Whole-Grain Pancake Mix (see yesterday’s post for ingredients)
  • honey or maple syrup for serving

1.  In a batter bowl, whisk together the egg, milk, buttermilk, and butter.  Whisk the pancake mix into the milk mixture until smooth.  Let the batter rest for 10 minutes to allow the dry ingredients to soak up some of the liquid.  The baking soda in the pancake mix will interact with the buttermilk and small bubbles will begin to form.  If the batter feels too thick to pour and difficult to easily whisk or stir, add 1 tablespoon more milk or water to loosen it up.

2.  While the batter is resting, heat a waffle iron, and spray with non-stick spray if necessary.  When it is hot, pour about 1/2 cup batter into the waffle iron, close and bake until waffle is browned and crisp on the edges.

Keep waffles warm in a 200*F. oven until ready to serve.  Serve warm with butter, honey or maple syrup.

Whole Grain Buttermilk Waffles

Whole Grain Buttermilk Waffles

Using up leftover waffles is never a problem with these.  They make a great breakfast or lunch sandwich.  Here you see a sandwich made with scrambled eggs, cheese, bacon and guacamole.  Add some lettuce and sliced tomato for an extra hearty sandwich if you wish.  It all tastes great!

Layering up a sandwich on a whole grain waffle.

Layering up a sandwich on a whole grain waffle.

These are sooo good!!

These are sooo good!!

SOURCE:    adapted from Whole Grain Mornings

Buttermilk Waffles

Waffles,  a weekend breakfast treat!   I like to do things with waffles–things like turn them into a sandwich.  You know, slather them with peanut butter, or almond butter, sliced bananas, and honey.  Add chocolate chips and they get even better.  Whoa!  IMG_6128

If you think I’m going a little waffle crazy, you’ve come to the right place.  Check out these former posts for waffles:  Banana Bread Waffles, Sweet Potato Pecan Waffles, Citrus Waffles with Orange Compote.  I am so not done with waffles yet.

Waffles are supper easy to make.  A good waffle iron does most of the work for you.  Just mix up dry ingredients,  add the wet ingredients and mix together.  A few lumps are an added bonus,  they build character.



Here’s a question for you….. What’s a waffle without chocolate chips?    Still a waffle.  HA HA!

Prepare the waffles and lay out the prepared toppings.  The waffles are crispy on the outside, soft on the inside with melted chocolate.  Add a sweep of almond butter,  sliced bananas, and drizzle with honey….perfect toppings.




Take any that are left over and freeze for the week ahead.  Pop in the toaster to rewarm.  That’s real meal planning in my book.   Indulgent breakfasts on demand!


Yield:   Makes 6 generous waffles


  • 1  1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 Tbsp. granulated sugar
  • 1/3 cup melted butter
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1  1/4 cup buttermilk
  • 1/3 cup chocolate chips, or chopped dark chocolate
  • toppings:  almond butter, sliced bananas, honey


1.  Set waffle iron on a level surface and turn on to preheat.

2.  In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

3.  In a medium bowl, whisk together melted buter, eggs, vanilla extract, and buttermilk.  Add wet ingredients, all at once to dry ingredients.  Stir until just incorporated.  Stir in the chocolate chips.  Do not over mix the batter.  If a few lumps remain in the batter that’s ok.

4.  Cook each waffle according to your waffle iron instructions.

5.  Serve waffles warm topped with almond butter, bananas, and a good drizzle of honey.


Note:  For leftover waffles,  allow to cool completely.  Place them in pairs in ziplock bags and store in the freezer.  In the morning, gently reheat waffles in the toaster or toaster oven.   Best breakfast ever!!

O’Rourke’s Irish Brown Bread

O"Rourke's Irish Brown Bread

O”Rourke’s Irish Brown Bread

With yesterday being St. Patrick’s Day, I cooked the traditional meal of corned beef, cabbage, potatoes and carrots. and along with it I made this recipe for Irish Brown Bread.   Neither Mr. D. nor  I have a drop of Irish blood in us, yet we love this meal and I always make it  for St. Paddy’s Day.  This bread is not the usual soda bread that is frequently served with this meal, but more closely resembles the soda breads made in Ireland back in the day when such things as caraway seeds and raisins were too costly for ordinary folks to afford.

Enjoy it with a cup of tea and some fruit for an afternoon snack.

Enjoy it with a cup of tea and some fruit for an afternoon snack.

My recipe comes from a gentleman named Brian O’Rourke who is the owner of O’Rourke’s Diner in Middletown, Ct.  This old-time diner is a fixture on Main St and has been there for years. It has been featured on the Food Network’s Diners, Drive-Ins and Dives.  It is only open for breakfast and lunch, and on weekends there is always a line of people out onto the sidewalk and up the street waiting to get in.  When you are finally seated it is hard to chose your order because everything Brian cooks is so scrumptious.  He is a very generous man when approached by any group or organization for fund raisers; and so when the diner was severely damaged by a fire a few years ago the people of Middletown held fund raisers for Brian to help him rebuild the business.  When one of the local churches was putting together a cookbook of local, favorite recipes this is the one that Brian contributed.


Just a few ingredients with baking soda being a prominent one.

Just a few ingredients with baking soda being a prominent one.

YIELD:    Makes 2 small round loaves


  • 2  1/2 cups whole wheat flour
  • 3/4 cup white flour
  • 1/3 cup bran or wheat germ
  • 1/4 cup sugar
  • 1 Tablespoon salt.  ( I usually use about half this amount.)
  • 2  1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 4 Tablespoons ( half stick ) butter
  • 1  3/4 cup buttermilk

1.  In a large bowl combine flours, bran, sugar, salt, baking soda and baking powder and mix well with a whisk.

2.  Cut in butter until mixture is crumbly.  Stir in buttermilk and mix until dry ingredients are moistened.  Do not over mix.

3.  Shape dough into two round loaves and cut a cross in the top of each one.  This allows for expansion. Place on a greased or paper-lined baking sheet.

Shape dough into two round loaves.

Shape dough into two round loaves.

Bake at 375*F  for 40 minutes.

Fresh out of the oven, crusty and warm.

Fresh out of the oven, crusty and warm.

This bread is best served warm with lots of sweet butter to slather on it.

Butter melts into the warm bread----good beyond description!

Butter melts into the warm bread—-good beyond description!

I like that it makes two loaves, one that I freeze for later, and one that we eat right away.  This time as I made them I added raisins to the dough for one of the breads, just for some variety.  Either way  they are delicious with a tender crumb almost like a muffin.

The texture is similar to a muffin.

The texture is similar to a muffin.

SOURCE:     Brian O’Rourke,  O’Rourke’s Diner

Corn Pancakes With Lemon Chive Cream

I think I was meant to live in a place where the weather is warm all year long.  I just love summer;  the sunshine, being outdoors, wearing summertime clothing, and especially the gardens and fresh produce to eat.  That’s why I go kicking and screaming into Fall, hanging onto the last remnants of summer.

One of the foods I particularly enjoy is fresh corn.  Mostly we eat it on the cob either steamed or grilled and slathered with butter.  As the season begins to wind down, however,  I begin to cut the kernels from the cobs and freeze them so I can continue to enjoy the corn later on in other ways.  This recipe is one which uses kernels of corn in a non-traditional way:  in creamy pancakes.

Since the amount of corn in these is substantial, and the pancakes are quite filling, they can stand in for a meal by adding some meat such as ham or sausage.  I like to make these for a Sunday night supper after a busy day outside.




  • 1/4 cup light sour cream
  • 2 Tablespoons chopped fresh chives
  • 1 teaspoon grated fresh lemon rind
  • 1/2 cup flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 1/4 cups fresh corn kernels, divided (about 3 ears)
  • 2/3 cup low-fat buttermilk
  • 3 Tablespoons butter, melted
  • 1 large egg


1.  Combine first 3 ingredients in a small bowl and chill.

2.  Combine flour and next 5 ingredients – through pepper- in a medium bowl.

3.  Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until coarsely pureed.  Add pureed corn mixture to flour mixture, stirring until just combined.  Fold in remaining 1/4 cup corn.

4.  Pour about 2 Tablespoons batter per pancake onto a hot nonstick griddle or large skillet.  Cook 3 minutes or until tops are covered with bubbles and edges look cooked.  Carefully turn over; cook another 3 minutes or until bottoms are lightly browned.

Keep pancakes warm in a low oven while you finish cooking all of them.  Serve with the chive cream to dollop on top.

Corn Pancakes Hot off the Griddle with Lemon Chive Cream.

SOURCE:  Cooking Light,  August, 2012

Blueberry-Coconut-Macadamia Muffins

The month of July has been declared National July Belongs to Blueberries Month, and July 11 is National Blueberry Muffin Day.  So if you guessed that I made blueberry muffins today you’d be right.   Now I know you readers are getting and reading this post the next day, but that’s OK since the whole month is devoted to blueberries, and any day you have one of these little gems will be a good day.

Whenever I eat one of these muffins I feel like I’ve gone on vacation.  They remind me of the Caribbean with their hint of coconut, and I think of palm trees swaying and Hawaiian music when I taste the macadamia nuts.  I think you get the picture.   I’ve made them many times in the past and I keep coming back to them because they are so good.  They taste as good as a cupcake with less sugar, fat and calories and they fit right into my week devoted to berry recipes.   Let’s get started making them.


Servings:  12 muffins

  • 1/4 cup flaked coconut
  • 2 Tablespoons plus 3/4 cup all-purpose flour
  • 2 Tablespoons plus 1/2 cup brown sugar
  • 5 Tablespoons chopped macadamia nuts, divided
  • 2 Tablespoons canola oil, divided
  • 1 cup whole-wheat flour, or white whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 large egg white
  • 3/4 cup nonfat buttermilk ( no buttermilk?  Put 1 Tablespoon lemon juice in a 1-cup measure, add milk to make 3/4 cup)
  • 2 Tablespoons butter, melted
  • 1/2 teaspoon coconut or vanilla extract
  • 1 1/2 cup fresh or frozen blueberries


  1. Preheat oven to 400 degrees.  Coat a 12 cup muffin pan with cooking spray, or line with muffin liners.
  2. Combine coconut, 2 Tablespoons flour, 2 Tablespoons brown sugar, and 2 Tablespoons macadamia nuts in a small bowl.  Drizzle with 1 Tablespoon canola oil and stir with a fork to combine.  Set aside.
  3. In a medium bowl put 3/4 cup flour, the whole-wheat flour, baking powder, baking soda, salt and cinnamon.  Whisk to combine.
  4. In another bowl put the 1/2 cup brown sugar, the remaining 1 Tablespoon canola oil, egg and egg white, buttermilk, melted butter, and coconut or vanilla extract.  Whisk these together until well combined.
  5. Make a well in the center of the dry ingredients and pour in the wet ingredients, stir just to moisten.  Stir in the blueberries and remaining nuts.
  6. Divide the batter among the prepared muffin cups.  Sprinkle with the reserved coconut topping and gently press into the batter.
  7. Bake at 400 degrees until golden brown and a wooden pick inserted in the center comes out clean, about 18-20 minutes.  Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack.

These muffins are wonderful served warm, but can be easily rewarmed in the microwave by wrapping in a paper towel and microwaving on High for 30-40 seconds.  They also freeze well.


SOURCE:  EatingWell.com

Raspberry Shortcakes

Raspberries are like little jewels;  beautiful in color, bursting with juiciness and sweet-tart on the tongue.  I just love them!  They are, however, very fragile and perishable.  So when you get some you had better have a plan for using them within a short period of time.  Whenever I pick raspberries I usually freeze most of them for later use, but save out a few to enjoy on cereal,  over ice-cream,  or in this case in a shortcake.

What drew me to this recipe is the fact that the berries are in the biscuits as well as in the  filling.  Heck, you can never have too much of a good thing can you?  But if you didn’t want to have a whole shortcake, the biscuit alone with a cup of tea or glass of lemonade is still great.


Serves  8

  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream
  • 1/4 cup buttermilk
  • 1 cup raspberries
  • sanding sugar  (optional)
  • whipped cream and berries for the filling


  1. In a food processor, combine flour, sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.  Transfer to a bowl and stir in cream, buttermilk, and raspberries until  just combined.  Do not over mix.
  2. Preheat oven to 400 degrees.  Divide dough into eight ( 8) portions and shape into rounds.  Place 1 1/2 inches apart, on a parchment lined baking sheet.  Sprinkle with sanding sugar, if using, and freeze for 15 minutes.
  3. Bake until golden brown and set, about 20 minutes.  Let cool completely on baking sheet placed on a wire rack.
I sampled one while it was still warm from the oven.  The texture is tender and flaky;  absolutely delicious!.
To serve, split biscuits in half, fill with whipped cream or whipped topping and raspberries.  I added a few blue berries, too for color.
SOURCE:  Everyday  Food.

Lemon Ginger Scones

The first time I had a piece of crystalized ginger, I immediately loved it;  my imagination went a little wild as I thought of all the ways I could use it.  Since then I’ve experimented with putting it in a variety of baked goods.  I found out that it likes being “center stage”, without a lot of other ingredients to compete with.  That way you get the full impact of its gingery, spicy, sweetness.  This recipe for scones with lemon and candied or crystalized ginger is a great example of that.  It’s one of my favorites—I hope you like it too.


Makes 6 large or 12 small scones


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • zest of one lemon
  • 1/2 cup chopped crystalized ginger
  • 2/3 cup buttermilk
  • egg wash and turbinado sugar for tops


Preheat oven to 400 degrees.  Lightly grease baking sheet or line with parchment paper.

Mix all dry ingredients together ( flour through salt) with a whisk.  Cut in cold butter with pastry cutter or two knives.  Stir in lemon zest and chopped ginger. Add buttermilk.  Stir just to moisten.

Turn out onto lightly floured board and knead gently to unify. With hands form into a disc about  7 inches round by 1 1/2 inches thick.

Cut into 6 large or 12 small triangles, and place on prepared baking sheet.  Brush tops with egg wash ( I use a little Egg Beaters) and sprinkle with coarse sugar.  Bake at 400 degrees for 20-25 minutes, or until golden brown and a toothpick tests clean.

Serve warm with jam.  I particularly like blackberry jam that I make in the summer when blackberry season comes around.  I’ll save that story or another day!

SOURCE;    A  Carolyn Original

Cobblers, Buckles, Slumps, and Grunts

What do all these words have in common?  They are all desserts made with a fruit base and a biscuit or cake-like topping.  I’m including one of these as my final Desserts for Dudes because my son and all the men I know seem to really like fruit-based desserts, and these names all have a very “manly” sound to them.  Although I had heard of these desserts before -and even eaten some-I was not clear about what their differences are.  So being the curious sort, I looked them up.

The term Cobbler is an old English word which was given to a baked fruit dessert that has dumplings or biscuits placed on top of the warm fruit base and baked in the oven.  As the toppings bake they enlarge and touch each other reminding folks of “cobbled streets”, thus the name cobbler.  A Buckle is made of a cake batter with fruits mixed in it, then oven baked.  It got its name because sometimes the whole thing buckled under the weight of the fruit.   Slumps and Grunts are a variety of cobbler, but cooked on top of the stove, usually in an iron skillet.  They acquired their unusual names because of the sounds they made while cooking.

I’ve made cobblers before using various fruits in season.  They are best served warm with a dollop of whipped cream, a drizzle of heavy cream over the top, or with a scoop of vanilla ice cream.  Here then is a recipe for Praline Peach Cobbler.  When I served this still a bit warm, with a scoop of vanilla ice-cream, Mr. D. said “MMMMMMMM, Wow!”


Serves 12


  • 1 1/2  cups plus 2 teaspoons sugar, divided
  • 2 Tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 cup water
  • 8 cups sliced peeled fresh peaches
  • 2 cups self-rising flour***
  • 1/2 cup shortening
  • 1/2 cup buttermilk, plus more as needed
  • 3 Tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 cup chopped pecans

***a substitute for the self-rising flour:  place 3 teaspoons baking powder and 1 teaspoon salt in a measuring cup.  Add all-purpose flour to measure 1 cup.  Then add an additional cup of all-purpose flour.


In a large saucepan, combine 1 1/2 cups sugar, cornstarch and cinnamon.  Stir in water until smooth.  Add peaches.  Bring to a boil over medium heat;  cook and stir for 2 minutes or until thickened.

Pour into a lightly greased 13 x 9 inch baking dish;  set aside.

In a bowl, combine the flour and remaining sugar; cut in shortening until mixture resembles coarse crumbs.  Add the buttermilk and stir just until moistened.  If needed, add additional buttermilk, 1 tablespoon at a time, until the dough clings together.  Turn out onto a floured surface; knead gently for 6-8 times.  Roll into a 12-inch x 8-inch rectangle.

Combine the butter, brown sugar and pecans;  spread over the dough to within 1/2 inch of edges.  Roll up jelly-roll style, starting with a long side.  Cut into 12  1-inch pieces.  Place over peach mixture, cut side up.  Bake, uncovered, at 400 degrees for 25-30 minutes or until golden brown.


Note:  all ingredients may be easily cut in half  to make a smaller size dessert.  Use a 9″ round pan, or an 8″ or 9″ square pan.  As pictured here, I made a half recipe for my husband and me and it easily made 6 servings.

SOURCE:   The Taste of Home Baking Book