We made these great waffles on New Years Day! It was a great way to start 2009!


Makes about 3 LARGE waffles

1.75 C all-purpose flour
1 T baking powder
1 T sugar
1/2 t salt
3 large eggs, well beaten
8 T butter
1.5 C milk

Mix the dry together; whisk the wet together. Make a well in the dry and add the wet. Gently whisk them together with a few switft strokes. (The batter should have a pebbled look, similar to a muffin batter.) Make on a waffle iron!

Top with berries, or incorporate chocolate chips into the batter!



Today’s recipe is a twist on a traditional Jewish food. Blintzes are usually served as part of a dinner. My Aunt Bonnie has a recipe for a mini version of these cheese-filled treats that is OUT OF THIS WORLD. They’re really NOT good for you. In fact, they’re flat out bad for you.

Most recently, she served them at her annual Break Fast (the meal that ‘breaks the fast’ after Yom Kippur) last weekend. I’m not going to lie and say that Mr. Hillman’s Helpings and I didn’t eat half of them…



Cut off the crust of 2 loaves of white bread. Roll out each slice until thin.

Combine 2-8 oz. packages of cream cheese with 1/2 cup sugar, two egg yolks and 3/4 tbs of vanilla extract. Blend with a hand mixer.

Spread mixture on each slice of bread thinly and tightly roll up each slice. Cut into 1.5 inch pieces (about the size of a mini hot dog).

Melt 2 sticks of butter or margarine. Dip each mini blintz in the butter and roll it in cinnamon sugar (you can find prepared cinnamon sugar in the spice aisle of the grocery store). Place the blintzes on a cookie sheet and place in a 350 degree oven for 15 minutes.

If you want to make these babies ahead, lay them on a cookie sheet and place in the freezer. Once they are frozen individually, you can put them in a plastic freezer bag until you are ready to eat them. Heat as directed above.

They taste like small pieces of heaven!

I hope you enjoyed Hillman’s Helpings!


Lauren Hillman
Hillman’s Helpings


Some people are very superstitious when it comes to test taking. For instance, when Mr. Hillman’s Helpings took a MAJOR test in 2005 I sent him with some of my mom’s famous chocolate chip banana bread. He was CONVINCED that the banana bread was part of the reason he did well. (amazing actually)

So when it came time to take another MAJOR test last Monday, can you guess what he asked for in his lunch? You got it! Chocolate chip banana bread. This recipe is definitely a favorite of mine. It travels well, freezes well, and takes literally no time to prepare. (OK, besides the baking time)

The best part is, you can serve it as part of brunch, as a dessert, or simply as a good luck snack.

Oh yeah, make sure you watch out for banana bread thieves- turn your back and it will be gone in an instant!


Programming Note: I will be away on business next week, so the next issue of Hillman’s Helpings will come on June 7th. Don’t you hate it when work gets in the way of your personal life? 😉


Preheat oven to 350 degrees.

Grease a non-stick loaf pan with Pam cooking spray.

In a large bowl, cream 1 stick of butter and 1+1/3 cup sugar in a standing mixer or with a hand mixer. Add 1 tsp. vanilla and ½ cup light sour cream.

Add 2 eggs, one at a time. Incorporate each egg with the mixer after it is added.

In a seperate (and smaller) bowl, mix 2 cups flour, 1 tsp. baking powder, 1 tsp. baking soda and ¾ tsp. salt.

Add flour mixture to batter alternately with 2 mashed (FRESH and ripe, not frozen) bananas.

Add 1 small bag of chocolate chips to the mixture and stir to combine.

Pour into greased loaf pan and bake 45-60 minutes or until toothpick comes out smooth.

Note: Test the bread in the middle – it takes the longest to cook.

Bon Appetit!

I hope you’ve enjoyed Hillman’s Helpings! Bake this bread for someone you love.


Lauren Hillman
Hillman’s Helpings

This Mother’s Day I wanted to make something extra special because my mom and sister were coming into town to celebrate. It’s the first time we’ve spent the day together in a very long time. One of the fondest momories I have of my mom is going to the mall and sharing a cinnabon – that cinnamonny taste, the thick, sweet icing – sounds like a heart attack in a box, right?

Well, it may or may not be, but I wanted to re-recreate that memory and make my own…from scratch! I found a recipe on my favorite site. Not only did I find these rolls to be easy, they’re freezable too! I actually made them the weekend before mothers day, froze them raw, took them out 30 minutes before baking, and they were perfect!

Oh yeah, they’re only 193 calories per roll…

Freezer Cinnamon-Fruit Rolls

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup fat-free milk
1/3 cup granulated sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg, lightly beaten
3 3/4 cups all-purpose flour, divided
Cooking spray

2/3 cup packed brown sugar
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 tablespoon ground cinnamon
2 tablespoons butter, melted

1 cup powdered sugar
2 tablespoons fat-free milk

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1/2 cup milk and next 5 ingredients (1/2 cup milk through egg). Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

To prepare filling, combine brown sugar, raisins, dried apricots, chopped pecans, and cinnamon.

Roll the dough into an 18 x 10-inch rectangle on a floured surface. Brush 2 tablespoons melted butter over dough; sprinkle with 1 1/2 cups filling, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion, and pinch seam to seal (do not seal ends of roll).

Place a long piece of dental floss under dough 3/4 inch from end of roll. Cross ends of floss over top of roll; slowly pull ends to cut through dough. Repeat procedure to make 24 rolls. Coat 2 (9-inch) square foil baking pans with cooking spray. Sprinkle 1/2 cup filling into bottom of each pan. Place 12 rolls, cut sides up, in each pan. Cover and let rise 1 1/2 hours or until doubled in size.

Preheat oven to 350°.

Uncover rolls. Bake at 350° for 20 minutes or until browned. Invert onto a serving platter.

To prepare glaze, combine powdered sugar and 2 tablespoons milk, stirring until smooth. Drizzle over warm rolls.

To Freeze Unbaked Rolls: Prepare recipe through cutting the dough into 24 rolls, placing in pans, and letting rise until doubled in size. Cover with plastic wrap. Wrap tightly with heavy-duty foil. Store in freezer up to 2 months.

To Prepare Frozen Unbaked Rolls: Remove rolls from freezer, and let stand at room temperature 30 minutes. Uncover and bake at 350° for 20 minutes or until browned.