Recipe: Red Lobster Biscuits


These biscuits are only the most bestest thing about Red Lobster ever.  Back when I lived in Canada, it was a big deal to jump the border (legally, of course, and…ah…in a car) and head to those restaurants you could only find in the U.S.  This was one of them.  (The other was Jack in the Box and any grocery store that sold Ben and Jerry’s.)  Below is a recipe I discovered on the Internets:



  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 5 tablespoons butter
  • 1 cup milk
  • 1 cup shredded Cheddar cheese


  • 2 Tablespoons unsalted butter, melted, divided
  • ½ teaspoon garlic powder
  • 1 teaspoon minced fresh parsley (or ¼ teaspoon dried)


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large bowl sift together flour, salt and baking powder.
  3. Cut in butter until mixture resembles coarse crumbs.
  4. Make a well in the center of flour mixture.
  5. Add the milk and cheddar cheese; stir to combine.
  6. Drop batter by spoonfuls onto an ungreased baking sheet.
  7. Bake in preheated oven for 12 to 15 minutes, until lightly browned.
  8. While the biscuits are in the oven, stir together the 2 Tablespoons of melted butter, garlic powder and parsley.
  9. Remove the biscuits from the oven and immediately brush with the topping mixture.
  10. Allow to cool for at least 5 minutes before serving.

Leftovers can be stored in an airtight container or Ziploc bag at room temperature for up to 3 days.
This recipe makes 1 dozen biscuits of melt in your mouth awesome.

Recipe: Nanaimo Bars

Since I’m Canadian, and these are awesome, I’m spreading the wealth (of knowledge).  These bars are not nearly as famous outside of Canada as I thought.  Nanaimo is pronounced “Nah-nai-moe” in case you were wondering and these no-bake dessert bars are suuuuuuper rich, but incredibly delicious.  This recipe comes straight from the city of Nanaimo, British Columbia where the bar originated (hence the name).  Enjoy with a glass of cold milk!

You may be wondering where to find “custard powder”.  Well of course you can buy it on Amazon.  Here’s the link to Bird’s Custard Powder.

Nanaimo Bar Recipe

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler.  Add egg and stir to cook and thicken.  Remove from heat.  Stir in crumbs, coconut, and nuts.  Press firmly into an ungreased 8″ x 8″ pan.

Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well.  Beat until light.  Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter over low heat.  Cool.  Once cool, but still liquid, pour over second layer and chill in refrigerator.  Serve slightly chilled.

Recipe: Lactose-Free Cheesecake

As someone who would marry cheesecake if she could but married her lactose intolerant husband instead, this cheesecake is a winner.  If you think it can’t possibly compare to “real” cheesecake, I challenge you to make it.

The way I got around my oh-so picky husband was not telling him what I used.  I just said it was “lactose free” sour cream and cream cheese.  Once I got the resounding two thumbs up, then I told him what it was made with.


1 Graham Cracker crust
12 oz. Better Than Cream Cheese (cream cheese substitute)
2 eggs, beaten
3/4 cup sugar
2 teaspoons Vanilla
1/2 teaspoon fresh lemon juice
1 cup Sour Supreme (sour cream substitute)
3 1/2 tablespoons sugar
1 teaspoon Vanilla


  1. Preheat oven to 350 degrees.
  2. Combine first five ingredients and beat well until light and frothy.
  3. Pour into Graham Cracker crust.
  4. Bake for 26 minutes.
  5. Remove and cool for 10 minutes.
  6. Mix last three ingredients (sour cream, sugar, vanilla) and pour on top.
  7. Bake 10 – 15 minutes.
  8. Refrigerate 5 hours.
  9. Beat husband off with stick until cheesecake actually cools completely.

Answer to the question you must be asking…

The stuff they use to create the sour cream and cream cheese substitutes is actually tofu.  Oh yes, you heard me.  I’m not a tofu political activist by any stretch of the imagination.  I’ll eat it if it’s in front of me, but I don’t go out of my way to seek it out.

I am not kidding when I tell you, it’s very hard to tell the difference.

Proof?  Three step-children and picky snobby snooty husband ate it like it was their last meal on earth.  And I’m done.

I got the original recipe from, I think, Diet for a Small Planet by Frances Moore Lappe, but the substitute stuff was pure Rachel Gunn information.