Crispy Waffles

Seriously - the crispiest waffles I've ever made!

From Food.com

Ingredients:

1 1⁄3 cups flour

4 teaspoons baking powder

1⁄2 teaspoon salt

2 tablespoons sugar

2 eggs, separated

1⁄2 cup butter, melted

1 3⁄4 cups milk

Directions:

In a large mixing bowl, whisk together all dry ingredients. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl. Beat whites until moderately stiff; set aside. Add milk and melted butter to dry ingredient mixture and blend. Fold stiff egg whites into mixture. Ladle mixture into hot waffle iron and bake until golden brown.

Hollandaise Sauce

 2 egg yolks

2 T water

1T lemon juice

1/2 C butter cut into small cubes

1/4 t cayenne pepper

1/4 t salt

In a double boiler, mix egg yolks, water and lemon juice. Add butter and turn on heat. Whisk constantly until butter is melted and mixture thickens. Turn off heat and add cayenne and salt. Enjoy!

Buttermilk Syrup

 From Erin Smith

Ingredients:

1 cup sugar

1/2 cup buttermilk (or milk)

1/2 cube butter

1/2 tsp baking soda

1 tsp vanilla

Directions:

Bring sugar, buttermilk, and butter to a rolling boil. Boil for one minute. Remove from heat and add the baking soda and vanilla. Enjoy!

Sourdough English Muffins

 From Leavenly

Ingredients

**The Night Before

1/2 cup starter discard (135g)

1 3/4 cup all-purpose flour (275g) or more as needed

1 cup milk (250g)

**The Next Day

1/2 cup all-purpose flour (85g) or more as needed

1 tbsp sugar (15g)

3/4 tsp salt (5g)

1 tsp baking soda (5g)

cornmeal for dusting

Directions

 **The Night Before

To make your overnight sponge: combine discard with flour and milk. Stir well to combine, and cover loosely with plastic. Rest on countertop overnight, or for up to 18 hours.

**The Next Day

Dust baking sheet with cornmeal; set aside. Add flour, sugar, salt, and baking soda to overnight sponge, and stir well to combine. The consistency should be like bread dough, and highly depends on the hydration of your starter discard. If needed, add more flour or more milk a little bit at a time to achieve this consistency. Mix in stand mixer with dough hook on low for 2-3 minutes, or by hand on a floured surface for 4-5 minutes. The dough should be the consistency of a soft bread dough, very slightly sticky. Add more flour or milk to achieve this consistency. Lightly dust a rolling pin with flour and roll out dough to 1/2" to 3/4" thickness. Cut muffins using a biscuit cutter or cup rim, dusted with flour. Push straight down; do not twist! Combine remaining dough into a ball and let rest 10 minutes. Then roll out and cut as above, getting as many muffins from the dough as possible. Transfer cut muffins to cornmeal-dusted baking sheet and let rest for 45-60 minutes. If you're cooking on a cast iron skillet, preheat your skillet over low or medium-low heat for several minutes (better to start your heat on the low side than on the high side!). Place muffins in skillet, six at a time, and cook for 5-7 minutes or until golden brown. Check undersides every minute. Dust tops lightly with cornmeal and flip, cooking 5-7 minutes more. If you're cooking on an electric griddle, preheat to 300°F. Place muffins on griddle and reduce heat to 275°F. Cook for 3-5 minutes. Dust tops lightly with cornmeal then flip, cooking for 5-7 more minutes. Serve warm, or toast before serving if cooled.

Almond Granola with Dried Fruit

Borrowed from America's Test Kitchen

1/3 cup maple syrup

1/3 cup packed brown sugar
4 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup vegetable oil
5 cups old-fashioned rolled oats
2 cups raw almonds, chopped coarse
2 cups raisins or other dried fruit, chopped

Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated.

Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.)

Simply Sinful Cinnamon Muffins

From My Baking and Pastry Class

Ingredients

For the Muffins
1/2 c melted butter
3/4 c milk
2 eggs
1 3/4 c flour
1/2 c oats
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 c cinnamon chips
2 Tbsp cornstarch
3/4 c sugar

For the Topping
1/3 c brown sugar
1/4 c oats
3 Tbsp softened butter
1/2 c flour

For the Filling
3 Tbsp softened butter
1/2 c brown sugar
1 Tbsp cinnamon

Directions

Preheat Oven to 400. Line muffin pan with papers.

For the Muffins
Whisk together the butter, milk, and eggs. In a separate bowl mix together the dry ingredients, including chips. Add dry to wet, mix until just combined.

For the Topping
Mix all ingredients together until crumbly. Set aside.

For the Filling
Mix all ingredients together. Gradually add water to make a soft pudding-like consistency.

Assembly and Baking
Divide half of the muffin batter among 12 tins. Dollop 2 tsp of filling into each tin. Top with remaining batter and sprinkle with topping. Press topping on lightly. Bake for 20-25 min, or until golden brown Remove from oven and wait 5 min until transferring to a cooling rack.

Dutch Letters

Ingredients

For the Filling
8 oz almond paste
1 c sugar
1 egg
1/2 tsp lemon extract

For the Dough
4 c flour
1 tsp salt
2 c cold butter
1 c ice water

For Egg Wash
1 egg white
2 tsp water

Directions

Preheat oven to 350

For the Filling
In a bowl, beat all filling ingredients until smooth. Divide into four portions. On a lightly floured surface, roll each portion into a 12 in x 1/2 in rope; set aside.

For the Dough
In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions.

Assembly and Baking

On a lightly floured surface, roll out each dough portion into 14 in x 6 in rectangles. Place one almond paste rope in the center of each rectangle. Moisten the long edges of dough; fold overfilling. Press seam to seal; tuck in ends. Transfer seam side down to a greased baking sheets; form each rope into an "S" shape, or other desired shape. Whisk egg wash ingredients and brush over dough. Using a fork, prick tops at 1 in intervals to vent. Bake for 30-35 minutes or until golden brown. Cool on wire racks.

Strawberry Muffins

From My Regional and World Cuisine Class

Ingredients:

1 1/2 cups chopped fresh strawberries

1/2 cup white sugar

1/4 cup white sugar

1/4 cup butter, softened

2 eggs

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

Directions:

In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.

Sour Cream Pancakes

Delicious - taken from Pioneer Woman - changed a little bit. Don't be taken aback by the huge amount of sour cream or the low amount of flour. They are divine.

1/2 c flour
1 T sugar
1 t baking soda
1/2 t salt
2 eggs, beaten lightly
1/2 t vanilla
1 c sour cream

Mix dry ingredients together with a fork. Fold in eggs, vanilla and sour cream. Don't over mix. I'm sure you know how to cook them on a hot griddle. Enjoy!

Whole wheat pancakes made with wheat berries 2

You need a good blender for this. From Leisa Card "I Dare You to Eat It"

I have another version of wheat blender pancakes on this blog, but this one is better. Delicious!

1 c raw whole wheat kernels
1 1/2 c buttermilk
2 eggs
2 T butter, melted
2 T cornmeal
1 T brown sugar
1/2 t baking soda
1 T baking powder

Blend the wheat with buttermilk in a blender on high until it is ground. It could take up to 10 minutes. Mine doesn't take that long. Add the rest of the ingredients and blend until mixed. Spoon onto hot griddle. Yum!

If the initial wheat and buttermilk is too thick for the blender just add some extra regular milk in there.

Pecan Banana Bread

Slightly changed from America's Test Kitchen

2 C Flour
3/4 C Sugar
3/4 t Baking Soda
1/2 t Salt
3 Very Ripe Bananas, mashed well (about 1 1/2 C)
1/4 C Plain Yogurt
2 Eggs, lightly beaten
6 T Melted Butter, cooled
1 t Vanilla Extract
1 1/2 C Chopped Pecans

Preheat oven to 350 degrees, with rack to the lower-middle position. Grease a 9 x 5 loaf pan.

Whisk the flour, sugar, baking soda and salt together in a large bowl. Set aside.

Mix the mashed bananas, yogurt, eggs, butter and vanilla together in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter is thick and chunky. Fold in pecans. Scrape the mixture into the loaf pan and smooth the surface with the rubber spatula.

Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean - 55 min to 1 hour. Cool in the pan for 5 minutes, then transfer to a wire rack.

This is really good with some cream cheese icing.

Buttermilk Cinnamon Rolls

From Sue Cornwall with a few additions from me.

2 TBS yeast

1 egg
1 1/2 Cups buttermilk
1/2 Cup vegetable oil
1/4 Cup sugar
1 tsp salt
1/2 tsp baking soda
4 1/2 Cups flour

Filing Ingredients
1/2 Cup butter softened
1 1/4 cups brown sugar
1 1/2 tsp cinnamon

Icing Ingredients
1/4 Cup softened butter (1/2 stick)
1/4 Cup softened cream cheese (1/2 a block)
2 cups powdered sugar
2 T buttermilk
1 t vanilla

Warm buttermilk until warm to the touch. Put yeast, salt, sugar and baking soda into a large bowl. Add egg, vegetable oil and buttermilk - mix well. Gradually add flour 1 cup at a time until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes.
On a lightly floured surface, roll dough out into a large rectangle. Spread softened butter and sprinkle cinnamon and brown sugar liberally over the rectangle. The wider the rectangle, the more rolls you will get, but they will be smaller. Roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place on a lightly greased 10 x 15 baking pan or baking sheet. I can get 24 out of this recipe, but I like them on the small side. Cover and let rise until double. Bake at 350 for 15 to 20 minutes or until light brown. Do not overcook.
Make icing while rolls are cooling. Beat butter and cream cheese until smooth. Add powdered sugar, buttermilk and vanilla. Whip until smooth. Spread on top of cinnamon rolls and then eat the rest right out of the bowl. Watch out, this stuff is dangerous!

Yield 12 to 24 rolls, depending on how big you roll and cut them.

Green Chile Egg Casserole

Semi stolen from Ceci Carroll and allrecipes.com

10 eggs
1/2 cup flour
1 t baking soda
1/8 t salt
4 cups shredded cheese
2 cups cottage cheese
1 cup sour cream
2 (4 ounce) cans chopped green chiles
1/4 cup melted butter

In a large bowl, beat eggs. Combine flour, baking powder and salt. Stir into eggs - batter will be lumpy). Add cheeses, sour cream, butter and chiles. Pour into a greased 13 x 9" baking dish. Bake uncovered at 350 degrees for 40-50 minutes until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Banana Bread

Stolen from Allrecipes.com


2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Spanish Hot Chocolate

4 oz dark chocolate, chopped
2 c milk
1 T cornstarch
4 T sugar

Place chocolate and half the milk in a pan and heat, stirring until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Remove and whisk smooth. Pour and serve in cups or bowls for dunking churros.

from Dean Derhak
http://www.xmission.com/~dderhak/recipes.html

Monkey Bread

Mix in heavy pan and boil for 1 minute. Cool 10 minutes.
1 c sugar
1/4 c brown sugar
1/4 c milk
3 T butter
1 1/4 t cinnamon

2 pkg frozen bread dough or roll dough. Cut each into 24 pieces.

Roll each piece into
1/4 c sugar
1/2 t cinnamon

Place pieces in 9 x 13 pan. Pour syrup over dough. Let rise for 35 minutes. Bake at 350 degrees for 25 minutes.

Banana Crumb Muffins

From allrecipes.com

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Veggie Quiche

4 eggs
1 1/2 c milk
1 c shredded Swiss cheese
1 pkg Knorr Vegetable Soup mix
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 9 inch deep dish pie crust

Combine eggs, milk, cheese, soup mix and spinach in a large bowl. Spoon into pie crust. Bake at 375 degrees for 50 minutes or until knife inserted in the middle comes out clean.

Muffins

3 c flour
1 c sugar
4 t baking powder
1 t salt
1 1/2 to 2 c chopped fruit
1/2 c oil
2 eggs
1 c milk

Mix dry ingredients together then add in wet ingredients and stir gently until moistened. Spoon into muffin pan. Makes 12 really full. Bake at 400 for 20 to 25 minutes.

German Pancake

From allrecipes.com

1/4 c butter
1 c flour
1 c milk
6 eggs beaten
1/8 t salt

Preheat oven to 350 degrees.

Melt butter in a medium baking dish.

Mix flour, milk, eggs and salt. Pour into the prepared dish. Bake on center rack in the oven for 30 to 40 minutes until puffy and golden brown. Serve with maple syrup or jam.