Waffles
2 c flour
2 T baking powder
1 T cinnamon
1 T sugar
½ tsp nutmeg
¼ tsp salt
4 egg yolks
4 egg whites
1 c pumpkin
1 T vanilla
1 ½ c milk
¾ c margarine, melted
Mix all dry ingredients in mixing bowl (flour, baking powder, cinnamon, sugar, nutmeg, and salt). Add milk, pumpkin, vanilla, margarine, and egg yolks and mix well. In separate bowl, beat egg whites until stiff peaks form and then fold into batter. Cook in waffle iron; top with Buttermilk syrup.
Buttermilk Syrup
¼ c butter (NOT margarine)
½ c buttermilk
1 c sugar
1 tsp light corn syrup
1 tsp baking soda
1 tsp vanilla
In medium size pan, combine butter, buttermilk, sugar and corn syrup and bring to a boil. Remove from heat and add vanilla and baking soda. The mixture will bubble a lot so make sure your pan is big enough. Serve over warm waffles. Enjoy!
Submitted by Alison: I got this recipe from my friend, Dessi. It is super easy to make and is DELICIOUS! We eat it for breakfast, brunch, lunch, or dinner. The syrup is what really makes the dish. It's foamy and carmely and just plain tasty! My kids love these waffles. Eat them with some bacon or sausage to add some salty to the sweet and you will have perfection. :)
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
January 1, 2012
May 2, 2011
French Toast
1 large egg
1/3 c. whole milk
1/2 tsp. pure maple syrup
1/2 tsp. pure vanilla extract
1/4 tsp. grated orange zest
1/8 tsp. kosher salt
Pinch of ground cinnamon
4 slices bread
2 tsp. unsalted butter
***Serves two*** (we quadruple the recipe and use almost a full loaf of bread)
In a shallow pan, combine egg, milk, syrup, vanilla, orange zest, salt & cinnamon and beat lightly with fork. Place bread in batter and poke holes in it with a fork to help it to absorb the liquid. Flip to other side.
Heat a large nonstick skillet over moderately high heat. Add 1 tsp. butter and tilt to coat pan. (I use olive oil spray) When the butter stops sizzling and is fragrant, arrange bread in pan. After underside is cooked, after 2-3 minutes, turn over with spatula, adding more butter to pan as you lift each one to flip.
Serve at once. Ideas to top with: syrup, powdered sugar & lemon, crushed fresh raspberries, whipped cream & strawberries.
Submitted by MacKenzie:The key to great French toast is exceptional bread, whether peasant bread, sourdough, or a good homemade sandwich loaf. The texture of the bread affects the outcome: Course peasant bread needs time to soak up the mixture and will produce a toast that is appealingly chewy and robust. A softer bread will soak up the custard quickly and make a more traditional French toast with creamy center.
We like to eat this with flat turkey sausage, (yummy) and smoothies with flax seed and spinach added to it to get some more nutrients & vitamins. :) (And to cross cancel the sausage...right)???
1/3 c. whole milk
1/2 tsp. pure maple syrup
1/2 tsp. pure vanilla extract
1/4 tsp. grated orange zest
1/8 tsp. kosher salt
Pinch of ground cinnamon
4 slices bread
2 tsp. unsalted butter
***Serves two*** (we quadruple the recipe and use almost a full loaf of bread)
In a shallow pan, combine egg, milk, syrup, vanilla, orange zest, salt & cinnamon and beat lightly with fork. Place bread in batter and poke holes in it with a fork to help it to absorb the liquid. Flip to other side.
Heat a large nonstick skillet over moderately high heat. Add 1 tsp. butter and tilt to coat pan. (I use olive oil spray) When the butter stops sizzling and is fragrant, arrange bread in pan. After underside is cooked, after 2-3 minutes, turn over with spatula, adding more butter to pan as you lift each one to flip.
Serve at once. Ideas to top with: syrup, powdered sugar & lemon, crushed fresh raspberries, whipped cream & strawberries.
Submitted by MacKenzie:The key to great French toast is exceptional bread, whether peasant bread, sourdough, or a good homemade sandwich loaf. The texture of the bread affects the outcome: Course peasant bread needs time to soak up the mixture and will produce a toast that is appealingly chewy and robust. A softer bread will soak up the custard quickly and make a more traditional French toast with creamy center.
We like to eat this with flat turkey sausage, (yummy) and smoothies with flax seed and spinach added to it to get some more nutrients & vitamins. :) (And to cross cancel the sausage...right)???
October 31, 2008
Stems
Pumpkin Bars
2 c sugar
3/4 c vegetable oil
4 eggs
1 tsp. vanilla
1 tsp. salt
2 c canned pumpkin (I know, canned pumpkin doesn't have stems...oh well)
2 c flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 1/2 c chopped nuts (optional)
Preheat oven to 350 degrees. Mix everything in the order listed. Spread in a greased 11X15 cookie sheet. Bake 20-25 minutes. (You can also use a 9X13 pan and bake it a little longer.) Let cool, then frost with cream cheese frosting.
Cream Cheese Frosting
8 oz cream cheese, softened
1/3 c butter or margarine, softened
1 Tbsp. milk
2 tsp. vanilla
2-3 c powdered sugar
Mix together until smooth.
Submitted by Mitzi
Jumbo Pumpkin Cookies
3 ½ c unsifted AP flour
1 ½ t baking powder
1 ½ t baking soda
1 ½ t cinnamon
1 t nutmeg
½ t cloves
1 t salt
2 c butter or margarine
2 c firmly packed brown sugar
1 (16 oz) can pumpkin
2 eggs
2 c chocolate chips
Combine flour, baking powder, baking soda, spices and salt. Cream butter. Gradually beat in sugar and continue beating until light and fluffy. Add pumpkin and eggs and beat well. Gradually add flour mixture. Stir in chocolate chips. Place rounded teaspoonfuls onto greased baking sheet. Bake at 375 for 10-13 minutes or until lightly browned. Makes about 6 dozen.
Submitted by Ie Mei
Toasty Pumpkin Waffles
1 c all-purpose flour
1 Tblsp brown sugar
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 1/4 c milk
2/3 c canned pumpkin
4 1/2 tsp butter, melted
1/3 c chopped pecans
Maple cranberry butter:
1/2 c fresh or frozen cranberries
1/4 c maple syrup
1 c butter, softened
Additional maple syrup, optional
In large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Meanwhile, in a small saucepan, combine cranberries and syrup Cook over medium heat until berries pop, about 10 minutes. Transfer to a small mixing bowl; cool slightly. Beat in butter until blended. Serve waffles with maple cranberry butter and syrup if desired. Refrigerate and freeze leftover butter. Yield: 4 servings (1 cup butter).
Submitted by Lyndsey
Pumpkin-Apple Streusel Muffins
1 1/4 c, plus 1 Tbs. all purpose flour, divided
1 c, plus 3 Tbs. sugar, divided
1 heaping tsp. pumpkin-pie spice
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c canned pumpkin
1 large egg
2 Tbs. vegetable oil
1 c finely chopped peeled apple
1/4 tsp. cinnamon
1 Tbs. butter
Heat oven to 350*. Line 24 mini muffin cups. In a medium bowl, combine 1 1/4 cups flour, 1 cup sugar, pumpkin pie spice, baking soda, and salt. In a large bowl, mix together pumpkin, egg, and oil. Stir in flour mixture just until combined. Stir in apples. Spoon batter into prepared cups, until they are 3/4 cup full.
In a small bowl, combine remaining flour, sugar, and cinnamon. Add butter and stir until mixture is crumbly. Sprinkle over muffin batter and bake 20 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes. Transfer to wire rack and cool completely.
Submitted by Lyndsey
Pumpkin Crumb Cake
1 pkg yellow cake mix (reserve 1 cup)
½ c margarine, melted
1 egg
Mix; spread in greased and floured 9x13 pan.
1 ½ c canned pumpkin
¾ c sugar
2 eggs
½ tsp ginger
1 tsp salt
1 tsp cinnamon
1 (12 oz) can evaporated milk
¼ tsp cloves
Mix; pour over first layer
1 cup reserved cake mix
½ c sugar
3 Tblsp margarine
1 tsp cinnamon
½ c nuts (optional)
Combine and sprinkle over top; bake at 350 for 1 hour. Serve with cool whip.
Submitted by Alison
Butternut Squash Soup
1 large butternut squash
3/4 c. carrots, diced
3/4 c. celery, chopped
1/2 onion chopped
2 Tblsp. butter
2 cans of pears
3 c. chicken broth
1/8 tsp. nutmeg
1/4 tsp. cinnamon
Salt and pepper to taste
1/2 c. milk
Hazelnut creamer (optional)
Cut squash in half lengthwise, scoop out the seeds. Bake 45 minutes at 350 degrees until soft. Meanwhile, sauté carrots, celery, and onion in butter until soft. Blend all ingredients together (it may take two batches) heat and serve with a swirl of hazelnut creamer.
Submitted by Merianne
Pumpkin Stew
1 10 - 12 pound pumpkin
2 lb. Beef stew meat
2 tbs. Oil
1 Bell Pepper, one-inch slices
1 Onion, sliced
4 Medium potatoes, cubed
3 Carrots, cubed
2 Cloves of Garlic, diced
2 Sticks of Celery, sliced
1 15oz. can of diced tomatoes
2-3 c Water
Salt and pepper to taste
Carve a hole in the top of the pumpkin and remove seeds and stringy insides. Set pumpkin aside. In a Dutch oven, brown 2 lbs of stew meat in oil. Add in bell pepper, onion, potatoes, carrots, garlic, celery, and tomatoes. Add salt and pepper. Add water. Let simmer for 1 hour. Place pumpkin in shallow pan, and place stew inside pumpkin. Brush the outside of the pumpkin with a light coating of oil. Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender. Serve while hot. Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.
Submitted by Sandi
2 c sugar
3/4 c vegetable oil
4 eggs
1 tsp. vanilla
1 tsp. salt
2 c canned pumpkin (I know, canned pumpkin doesn't have stems...oh well)
2 c flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 1/2 c chopped nuts (optional)
Preheat oven to 350 degrees. Mix everything in the order listed. Spread in a greased 11X15 cookie sheet. Bake 20-25 minutes. (You can also use a 9X13 pan and bake it a little longer.) Let cool, then frost with cream cheese frosting.
Cream Cheese Frosting
8 oz cream cheese, softened
1/3 c butter or margarine, softened
1 Tbsp. milk
2 tsp. vanilla
2-3 c powdered sugar
Mix together until smooth.
Submitted by Mitzi
Jumbo Pumpkin Cookies
3 ½ c unsifted AP flour
1 ½ t baking powder
1 ½ t baking soda
1 ½ t cinnamon
1 t nutmeg
½ t cloves
1 t salt
2 c butter or margarine
2 c firmly packed brown sugar
1 (16 oz) can pumpkin
2 eggs
2 c chocolate chips
Combine flour, baking powder, baking soda, spices and salt. Cream butter. Gradually beat in sugar and continue beating until light and fluffy. Add pumpkin and eggs and beat well. Gradually add flour mixture. Stir in chocolate chips. Place rounded teaspoonfuls onto greased baking sheet. Bake at 375 for 10-13 minutes or until lightly browned. Makes about 6 dozen.
Submitted by Ie Mei
Toasty Pumpkin Waffles
1 c all-purpose flour
1 Tblsp brown sugar
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 1/4 c milk
2/3 c canned pumpkin
4 1/2 tsp butter, melted
1/3 c chopped pecans
Maple cranberry butter:
1/2 c fresh or frozen cranberries
1/4 c maple syrup
1 c butter, softened
Additional maple syrup, optional
In large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Meanwhile, in a small saucepan, combine cranberries and syrup Cook over medium heat until berries pop, about 10 minutes. Transfer to a small mixing bowl; cool slightly. Beat in butter until blended. Serve waffles with maple cranberry butter and syrup if desired. Refrigerate and freeze leftover butter. Yield: 4 servings (1 cup butter).
Submitted by Lyndsey
Pumpkin-Apple Streusel Muffins
1 1/4 c, plus 1 Tbs. all purpose flour, divided
1 c, plus 3 Tbs. sugar, divided
1 heaping tsp. pumpkin-pie spice
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c canned pumpkin
1 large egg
2 Tbs. vegetable oil
1 c finely chopped peeled apple
1/4 tsp. cinnamon
1 Tbs. butter
Heat oven to 350*. Line 24 mini muffin cups. In a medium bowl, combine 1 1/4 cups flour, 1 cup sugar, pumpkin pie spice, baking soda, and salt. In a large bowl, mix together pumpkin, egg, and oil. Stir in flour mixture just until combined. Stir in apples. Spoon batter into prepared cups, until they are 3/4 cup full.
In a small bowl, combine remaining flour, sugar, and cinnamon. Add butter and stir until mixture is crumbly. Sprinkle over muffin batter and bake 20 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes. Transfer to wire rack and cool completely.
Submitted by Lyndsey
Pumpkin Crumb Cake
1 pkg yellow cake mix (reserve 1 cup)
½ c margarine, melted
1 egg
Mix; spread in greased and floured 9x13 pan.
1 ½ c canned pumpkin
¾ c sugar
2 eggs
½ tsp ginger
1 tsp salt
1 tsp cinnamon
1 (12 oz) can evaporated milk
¼ tsp cloves
Mix; pour over first layer
1 cup reserved cake mix
½ c sugar
3 Tblsp margarine
1 tsp cinnamon
½ c nuts (optional)
Combine and sprinkle over top; bake at 350 for 1 hour. Serve with cool whip.
Submitted by Alison
Butternut Squash Soup
1 large butternut squash
3/4 c. carrots, diced
3/4 c. celery, chopped
1/2 onion chopped
2 Tblsp. butter
2 cans of pears
3 c. chicken broth
1/8 tsp. nutmeg
1/4 tsp. cinnamon
Salt and pepper to taste
1/2 c. milk
Hazelnut creamer (optional)
Cut squash in half lengthwise, scoop out the seeds. Bake 45 minutes at 350 degrees until soft. Meanwhile, sauté carrots, celery, and onion in butter until soft. Blend all ingredients together (it may take two batches) heat and serve with a swirl of hazelnut creamer.
Submitted by Merianne
Pumpkin Stew
1 10 - 12 pound pumpkin
2 lb. Beef stew meat
2 tbs. Oil
1 Bell Pepper, one-inch slices
1 Onion, sliced
4 Medium potatoes, cubed
3 Carrots, cubed
2 Cloves of Garlic, diced
2 Sticks of Celery, sliced
1 15oz. can of diced tomatoes
2-3 c Water
Salt and pepper to taste
Carve a hole in the top of the pumpkin and remove seeds and stringy insides. Set pumpkin aside. In a Dutch oven, brown 2 lbs of stew meat in oil. Add in bell pepper, onion, potatoes, carrots, garlic, celery, and tomatoes. Add salt and pepper. Add water. Let simmer for 1 hour. Place pumpkin in shallow pan, and place stew inside pumpkin. Brush the outside of the pumpkin with a light coating of oil. Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender. Serve while hot. Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.
Submitted by Sandi
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