Pumpkin Pancakes

Pumpkin Pancakes

1 cup flour (from sprouted wheat berries*)
1 cup buttermilk or yogurt
1/2 cup pumpkin puree
1 egg
1 tsp baking soda
1 tbsp coconut oil
1 tbsp honey
1 tsp vanilla
1/2 tsp finely grated ginger
1/2 tsp ground allspice (or other favorite pumpkin seasoning)
water as needed

(*If you do not have sprouted flour, combine flour with yogurt the night before to soak.)

Combine all ingredients. Add water to get the proper consistency for pancakes (this varies greatly depending on your pumpkin puree, yogurt vs buttermilk, etc.) You want the pancakes to be able to pour onto the griddle, but not be runny. My goal is always a happy medium, a batter that will form a round circle, but still puff up when cooking.

Best with lots of butter, a sprinkle of cinnamon, and warm maple (not pancake!) syrup.

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Blender Waffles or Pancakes

Blender Waffles or Pancakes

Amounts in (*) makes enough got Two People - (2-3 waffles)
Otherwise makes: Four (4-5 waffles) or 20-24 pancakes

Place in blender; blend at highest speed for 3 minutes:

(3/4) 1-1/2 – 1-3/4 cups buttermilk or kefir (or non-dairy alternative)
(1) 2 tbsp olive oil
(1/2) 1 tsp vanilla extract

(2/3) 1-1/2 cups brown rice or uncooked rolled oats
(or other grain variations, see below)
2/3 cup grain = 1 cup flour or 1-1/2 cups grain = 2 cups flour

The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin and keep it churning.

Cover blender; let stand at room temperature overnight or 12-24 hours.

Preheat waffle iron at highest temperature, or griddle on medium high.

Just before baking, add and re-blend on highest speed for 1 minute:

1 egg, optional additional liquid (if batter needs thinning for vortex or churning)

Blend in thoroughly, but briefly (assisted with rubber spatula, if needed):

(1) 2 tsp baking powder
(1/4) 1/2 tsp baking soda
(1/2) 1 tsp salt, to taste

Pour batter onto hot waffle iron, sprayed with olive oil. Bake about 3-1/2 to 4 minutes in waffle iron until crispy.

Grain Variations:
Brown rice or millet – equal parts of each grain
Kamut, spelt, wheat - kamut is a favorite! Combining with kamut and oats is our favorite!
Buckwheat – reduce to 1 cup (4 servings). It expands.
Barley -hulled, not pearled. Reduce to 1 cup (for 4 servings). It expands
Quinoa - Thoroughly rinse quinoa in strainer the night before 1-2 minutes; let stand in bowl of water overnight; drain and rinse about 1 more minute. This removes bitter flavor. Batter will be very thin. Fill waffle iron almost completely to the edges.
Oats - uncooked rolled oats or oat groats
I use oats in combination with other grains. I use 1/2 cup (in recipe for 4) oats, and 1 cup kamut, or half and half in serving 2.

Other additions - throw in some flax seeds!

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Blender Gingerbread Pancakes

Blender Gingerbread Pancakes

1-1/2 cups buttermilk, kefir, yogurt or alternative acid medium
2 tbsp coconut oil or olive oil
1 tsp vanilla extract
1-1/2 cups raw whole grain (1 cup kamut & 1/2 cup oats is our favorite!) or approximately 2-1/4 cup flour (you can also use brown rice and/or millet for a gluten free alternative- the possibilities are endless!)

Combine the above ingredients in your blender and blend for 3 minutes if using whole grain, or 1 minute if using flour. If you are using flour, you may just want to combine with a mixer. Cover and allow to sit for 12-24 hours.

In the morning, add the following ingredients and blend for 1 minute:

1 egg, optional or additional liquid (just enough til it begins to swirl in a vortex)
3-1/2 tbsp sorghum syrup or molasses
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves

Finally, very briefly blend in the leavening ingredients below:

2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
If desired, you can add 1-2 Tbsp ground flaxseed to boast nutrition and fiber.

Prepare the pancakes on a warmed, lightly greased griddle. This recipe makes approximately 15 pancakes

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Corn Crackers

Corn Crackers
from Laurel's Bread Book

1 cup cornmeal (fine grind, NOT stone ground)

1/2 cup whole wheat pastry flour (or white, but definitely pastry flour)

1 tsp. salt

1/4 tsp. baking soda

1/4 tsp. chili powder (I use more like a teaspoon)

2 tbsp. grated cheddar cheese (we like more, and very finely grated sharp)

2 tbsp. oil

1/2 cup buttermilk (I use yogurt or sour cream + milk)

(I used to add minced fresh hot peppers too.)

1. Preheat oven to 350°F.
2. Mix dry ingredients and cheese.
3. Add oil and milk and mix to form a soft, moist dough.
4. She gives all sorts of blather about rolling them out using waxed paper. I just sprayed Pam on the cookie sheet and rolled. Make the stuff as t-h-i-n as you can, 2 mm would be good. 1/8" is way too thick. Test in the center as well as at the edges. After rolling, score with a knife. I prick mine with a fork just for looks (they don't bubble).
5. Bake 5-10 minutes being very careful not to burn them. I remove the done crackers from around the edge and let the central ones cook longer.

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Dutch Letters

Dutch Letters

A recipe for these was mentioned, yet no recipe was posted (hint...hint to the person).

Another member sent this link-
http://allrecipes.com/recipe/11490/dutch-letter-cookies/

2 cups all-purpose flour
1/4 tsp salt
1 cup butter, chilled
1/3 cup ice water
8 oz almond paste
1 egg
1/4 cup white sugar
2 tbsp milk
1/3 cup granulated sugar for decoration

In a medium bowl, stir together flour and salt. Cut in chilled butter until the texture of the mix is mealy with pea sized lumps.

Add ice water gradually while stirring with a wooden spoon until dough forms a ball. Cover your dough and chill for 1/2 hour.

To make filling, in a small bowl, mix together the almond paste and sugar. Add the egg and mix well.

Preheat oven to 375°F (190°C).

In a lightly floured surface, roll out the dough to 1/4" to 1/8" thickness, making as square as possible. Cut the dough into strips 6" long and 1-1/2" wide (about the width of a ruler).

Using a pastry bag or a strong plastic bag with a small hole cut from the corner, pipe almond filling down the center of the strip starting halfway down. Fold the top half of the strip down over the almond filling to match the bottom.

Shape strips into desired letters, brush with milk and sprinkle with sugar. Bake in preheated oven for about 20 minutes or until golden brown. If you are using all butter in your recipe, check after 15 minutes. Remove from the oven and cool on a wire rack.

---

Comment's and Notes
(Some were mentioning it is like one's sold in a bakery in Pella, Iowa):

I got a tip from a baker in my area, who refuses to give out their recipe, to section the dough in balls and dip each ball lightly in a small bowl of water then pat it down, and definitely use lots of filling, Also I only baked about 12 minutes until edges turned golden. It did work and I didn't have to lightly flour or use a rolling pin, both of which I'm not fond of.

The only suggestion I would make is to make sure the almond paste/sugar/egg mixture is mixed very well and all the lumps are gone. Otherwise, you have trouble piping the mixture out onto the dough - very annoying.

I did make smaller ones easier to handle. Next time I will add about a 1/3 cup of chopped toasted almonds to my filling. Wonderful and a KEEPER!

I did have a lot filling left over and there is not enough filling in the actual cookie when I cut the dough to 1-1/2" like recipe says. Next time I will be cutting dough 2" to 2-1/2" so that there is room for more filling. Otherwise, these are amazing!

When I was baking them I thought I had messed them up because they never really turned brown, but I took them out at the specified time they tasted perfect. I had leftover filling so next time I will double the flour mixture.

(posted 8/15/10)

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Almond Bread

Almond Bread

4 egg whites
2/3 cup caster sugar
1-1/3 cup plain flour
125g (4oz) unblanched almonds
125g (4oz) unblanched hazelnuts

Beat egg whites, add sugar gradually until stiff (5+ minutes). Fold in sifted flour, then nuts.

Cook in 8"x8" square tin. Bake in moderate oven (normally, 350°F in the US), for 30 minutes. When cold, wrap in foil and store in cool dry place for several days. Slice thinly and bake in very slow oven* 20 minutes.

*(Recipe inputer: I have no idea what temp is a "very slow oven"- 200°F to 250°F?)

Alex
(2/2/10)

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Biscuit Bubble Ring

Biscuit Bubble Ring

1 (3 oz) pkg cream cheese, cold
2 cups all-purpose flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/3 cup shortening
2/3 cup milk

1/4 cup sugar
1/2 tsp ground cinnamon

5 tbsp butter, melted
1/3 cup chopped pecans

1/4 cup light corn syrup
2 tbsp packed brown sugar
2 tbsp butter

Cut cream cheese into 20 pieces. Shape each into a ball, set aside. Stir together the flour, 2 tbsp sugar, baking powder and salt. Cut in shortening till mixture resembles coarse crumbs. Make a well in center of dry ingredients; add milk all at once. Stir just till dough clings together. Knead gently on a lightly floured surface 10-12 strokes. Divide dough into 20 pieces, pat each into a 2-1/2" to 3" round.

Combine the 1/4 cup sugar and cinnamon. Place a cream cheese ball and 1/4 tsp of the cinnamon/sugar mixture on each dough round; bring up edges of dough and pinch to seal. Pour 3 tablespoons of the melted butter into the bottom of a 5-1/2 cup ring mold; turn mold to coat sides. Sprinkle half the nuts and half the remaining cinnamon/sugar mix into the mold. Roll filled biscuits in remaining melted butter. Place half the biscuits atop mixture in mold, seam side up. Repeat layers using the remaining pecans, cinnamon/sugar mix and biscuit balls.

Bake coffee cake at 375°F till browned, about 25 minutes. Cool 5 minutes in pan; invert pan onto serving plate and remove pan. Meanwhile, in small saucepan combine the corn syrup, brown sugar, and 2 tbsp butter. Heat until sugar is melted, stirring constantly. Drizzle mixture over warm coffee cake.

Makes 10 servings.

If you want to use a regular sized bundt pan, double the recipe. She used walnuts the first time and pistachios the second time.

Denise
(9/5/06)

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Cheese Crackers from Carolyn

Here's a recipe from Bernard Clayton.

Makes 4 dozen tiny crackers (note -- I haven't made these, but his recipes are generally good. I suggest you double this recipe because your crackers won't be tiny, and the quantities below seem small.)

Cheese Crackers

1-1/2 oz Cheddar cheese (I'd go with something very sharp)
1-1/2 cups all purpose flour
1/4 tsp salt, plus extra for sprinkling
1/4 tsp cream of tartar
1/4 tsp baking soda
1/8 tsp cayenne pepper
1/3 cup plus 2 tbsp tepid water
1/2 tsp malt syrup
2 tbsp solid vegetable shortening, room temperature

Shred the cheese. Into a mixing bowl measure 1 cup of the flour and add all dry ingredients and the cheese. Stir.

In a separate bowl dissolve the malt in the water and add the shortening. Mix with a wooden spoon or an electric mixer for 2 minutes. Add flour, a few tablespoons at a time, to form a dough that can be kneaded by hand or with a dough hook on the mixer. If the dough is wet, continue to add sprinkles of flour. Once dough has formed, place in refrigerator for at least one hour, wrapped. (Can be kept up to 2 days in fridge this way before baking).

Roll dough out into rectangle, very thin. Dough should not be thicker than 1/16" according to Clayton. Fold the dough from the ends to make three layers (as if you were making puff pastry). Turn the dough and again roll into a rectangle no thicker than 1/16".

Cut your shapes and bake on a baking sheet lined with parchment paper, in a preheated 400°F oven, for 8-15 minutes. Sprinkle with salt when done.

Like I said, I haven't made these, but they sound pretty good. It may be a bit dicey cutting your elephants and donkeys. Let me know how they turn out.

Carolyn
(10/31/04)

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Almond Banana Waffles

Almond Banana Waffles

I found the waffle iron, the mixing bowl and the almond flour yesterday as we were unpacking boxes for the kitchen.  We sampled this morning and I liked it.

4 eggs, separated
2-1/2 cups milk
6 tbsp butter, melted

Mix egg yolks, milk and butter in large bowl.

Add:
2 bananas, mashed and stir till mixed.

2 cups flour
1 cup almond flour
3 tsp. baking powder
1 tbsp brown sugar
1/2 tsp salt

Stir dry goods together.  Add to wet mix.

Beat egg whites till stiff, fold into mixture.  Bake in waffle iron.  Decorate as desired (I used butter, my Mom used maple syrup and the kidlings used whipped cream/blueberry smiles with mini chocolate chip cookies for eyes.

Elizabeth Osborn
(7/24/04)

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Banana Rice Muffins (wheat-free)

Banana Rice Muffins (wheat-free)

1 3/4 cups rice flour (I use Bob's Red Mill)
1 tsp Baking Soda
2 tsp Baking Powder
1/4 tsp Salt
1 Cup Sugar

Mix above ingredients.

2 Eggs, beaten
1/4 cup Oil
1/2 cup Milk
1 cup Mashed Bananas

Beat eggs, add oil, milk and bananas.

Stir banana mixture into dry ingredients. Grease muffin cups and fill about 3/4 full. Bake in 400°F oven for 20 - 25 minutes. Makes about 15 muffins depending on the muffin tin size. You can add chopped nuts/raisins or whatever to these if you want.

Any other good recipes, resources, what not?

Roberta
(5/24/04)

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Chocolate Chip Muffins

Chocolate Chip Muffins
makes 2 dozen

Muffins: This is my make-'em-in-my-sleep muffin recipe. The key is to just do it enough times that the brain is no longer required. Or mix the dry ingredients the night before and add wet ones while the oven preheats.

4 cups flour
2 tbsp. baking powder
1 tsp. salt
1 stick butter, melted
1 cup sugar (brown is terrific)
4 eggs
2 cups milk
1-2 (12 oz. each) package chocolate chips (or 2 to 4 cups chocolate bits)

Mix butter, sugar, eggs, and milk. Add dry ingredients, stir briefly. Add in chocolate chips, put into greased (or paper-lined) muffin cups , bake at 400° F about 20 minutes. (to make them really irresistible, use 2 sticks of butter and only 1 cup milk)

Deb Ladyfingers
(11/17/03)

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Sweet Best Ever Muffins (with variations)

Sweet Best Ever Muffins (with variations)
from Better Homes and Gardens Quick Breads Cookbook

3-1/2 cups all-purpose flour
1 cup sugar
5 tsp baking powder
1-1/2 tsp salt
2 beaten eggs
1-1/2 cups milk
.66 (2/3) cup cooking oil

Stir together all dry ingredients and push to the sides of the bowl.

In another bowl, combine the liquid ingredients. Pour all at once into the center of the dry ingredients. Stir until JUST moistened. It will look lumpy and some of the lumps may have a little dry ingredients in the center. Do Not over mix.  (it causes pointy tops, big air tunnels inside and chewy texture).

Fill greased or paper lined muffin cups, bake at 375°F for 18-20 minutes. Makes two dozen.

Variations:
Use brown sugar instead of white. This is my kids' favorite.

Replace some of the milk volume with juice from canned fruit, then stir in the chopped fruit.

Stir in chocolate chips and/or nuts.

Stir in chopped apple and/or raisins.

Add a teaspoon of cinnamon to any variation, or use alone. Cardamom or nutmeg is also good.

These are very quick to make and taste great.

Denise
(11/14/03)

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Two-Cheese Muffins

Two-Cheese Muffins

("I need to make two dozen muffins for a newcomers' breakfast at the church next week. My idea of
muffins is from a box. Ideas/recipes for good ones that I can have ready for an 8:45 am breakfast?" Annie, If you'd like to take savoury muffins, you can't beat Two Cheese Muffins. To make for an early start, I mix up the dry ingredients and the cheeses, and add the liquid and eggs in the morning when ready to cook.")

2 cups plain (all purpose) flour
4 tsp baking powder
3/4 tsp salt
freshly ground black pepper and nutmeg to taste
pinch cayenne pepper
80g (about 3 oz) mature cheddar cheese, coarsely grated
45g (about 1.5 oz) finely grated parmesan cheese
1 large egg
1-1/4 cups milk
60g (2 oz) butter, melted
30 g (1 oz) finely grated parmesan, extra

Combine dry ingredients and cheeses in a large bowl. Beat egg, milk and melted butter together. Pour
onto dry ingredients and mix. Spoon into buttered muffin pans. Scatter with extra cheese. Bake in the
centre of a 180° C (???)  (moderate) oven for 30 -35 mins or until golden and crusty on the sides. Serve
warm.

Note: The drier the cheddar, the better, as the fat makes the muffins heavy. I have not problems using
low fat cheese.

Recipe can be doubled without any problems.

These are also really good with Pumpkin Soup for those coming into winter.

Leigh
in Canberra
(11/14/03)

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Blueberry or Raspberry Muffins

Blueberry or Raspberry Muffins

4 large eggs
1 cup vegetable oil
1-1/2 cups brown sugar
2 cups frozen blueberries or raspberries
4 cups flour
2 tsp baking powder
1 tsp salt

Mix eggs oil and sugar. Stir in frozen berries. Mix flour, baking powder, and salt together, then stir gently into sugar mix. Stir only till dry ingredients are wet.

Bake at 350°F for 25 minutes.

Makes 2 dozen.

Elizabeth
(11/14/03)

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Magic Rolls

Magic Rolls

These are called Magic Rolls and are from "The Low Carb Comfort Food Cookbook" by the Eades

Adjust your roll size by the size of spoon you use.
One roll (of 18 made) has 2.8 g of carbs, 5.8 g of protein
One roll (of 16 made) has 3.1 g of carbs, 6.5 g of protein.
One roll (of 12 made) has 4.2 g of carbs, 8.6 g of protein.

3/4 cup cold water plus 2 tbsp
6 tbsp butter (3/4 stick)
1/3 cup vital wheat gluten flour
1/3 cup unbleached wheat flour
trace of salt
3 ex-large or jumbo eggs
1 egg white

Preheat oven to 425°. Prep time 15 minutes  Baking time 25-28 min.

Prepare a 13" x 17" cookie sheet with a NON STICK surface.  Do NOT grease the sheet.

Put the water and the butter in a heavy 2 quart saucepan, preferably with a rounded bottom, over medium heat.  Occasionally stir the mixture while you wait for the butter to melt.

Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium mixing bowl.

As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon.  Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan.  Keep stirring until no flour shows.  Cook for about 10 seconds longer and remove from heat.

Put the hot saucepan on a cold burner or other safe surface.  Stir in the eggs, one at a time, mixing well after each addition.  At first the dough will be smooth. It should be creamy and hold peaks with almost no settling.

Work in the egg white.  Now the dough will be just right; it will still hold its shape, but in softer peaks,  It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly. 
Occasionally, you may need to make a judgement call.  Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white.  In that case, omit the egg white or add it by the tablespoon.

The right consistency makes the best rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.

If you like, use your electric mixer to work in the eggs.  Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time.  Do not overbeat because if you do, the rolls may develop large air pockets.  Use a flat beater if you have one.

Put spoonfuls of dough on the cookie sheet, choosing the size you prefer.  Use large teaspoons or even soup spoons to drop the dough.  Place them fairly close together.

Bake the rolls for about 25-28 minutes or until they are golden brown and crusty on top.

Promptly freeze rolls that you do not plan to use the day they are baked.  Take them out of the bag to thaw at room temperature.

You can also put the frozen rolls in the oven, set at 350°F (no need to preheat), and bake for 5 minutes.  You can toast rolls (slice them) but you will need a wide slice toaster to fit them in.  The rolls toast rapidly.

Judy
(2/13/03)

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Blueberry Scones

Blueberry Scones
This is one that uses fresh blueberries.

2 cups all-purpose flour
1/4 cup packed brown sugar
1 tbsp. baking powder
1/4 tsp. salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg

1. Preheat oven to 375° F (190° C).
2. Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
3. In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't over-handle.
4. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
5. Bake on ungreased sheet about 20 minutes at 375° F (190° C). Serve warm!!

Cheers,
Mim
(Darlyne)
(7/31/02)

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Gingerbread Scones with Nutmeg Cream

Gingerbread Scones with Nutmeg Cream

2 cups flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup butter
1 egg yolk, beaten
1/3 cup molasses
1/4 cup milk
1 egg white, slightly beaten
* coarse sugar

Nutmeg Cream:
1/2 cup whipping cream
1 tbsp sugar
1/4 tsp finely shredded orange peel
1/4 tsp vanilla
1/8 tsp ground nutmeg

In a large mixing bowl combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry blender (or 2 knives) cut in the butter until the mixture resembles coarse crumbs. Make a well in the center.

In a small mixing bowl stir together the egg yolk, molasses and milk, add all at once to the center of the flour mixture. With a fork stir until combined (mixture may seem dry). Turn dough onto lightly floured surface. Quickly knead dough 10-12 times or until nearly smooth. Pat or roll dough into a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1" apart. Brush with the egg white and sprinkle with coarse sugar. *Granulated sugar will work, just not as pretty.

Bake in 400° F oven or until light brown. Cool scones on wire rack for 20 minutes then serve with nutmeg cream.

Nutmeg Cream:
In a chilled mixer bowl combine all of the Nutmeg Cream ingredients. Beat on medium until soft peaks form. This will keep in fridge for about 2 hours.

Off to find some breakfast!
Jane
(2/23/02)

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Helen's Curried Chicken Salad and Cheese Blintz Muffins

Helen's Curried Chicken Salad

3 lbs. boneless, skinless chicken breasts,  poached just until tender and cooled to room temp.
3 ribs celery, coarsely chopped
2 Granny Smith apples, cored and cut into chunks
3/4 cup golden raisins
1 cup dry white wine
2 tbsp. fresh lime juice
2 tbsp. ground ginger
2-1/2 to 3 tbsp. good quality curry powder I use Penzey's sweet curry powder)
1-1/2 cup Hellmann's mayo
salt to taste

Cut chicken breasts into 3/4" to 1" chunks, removing and discarding any tough tendons as you go along. Toss the chicken, celery and apples together in a large bowl.

Place the raisins and wine in a small saucepan. Heat to boiling over medium-high heat. Reduce the heat and simmer for 3 to 4 minutes. Add the raisins and liquid to the chicken and toss to combine.

Add the lime juice, ginger and curry powder and toss again. Bind the salad with the mayo and season to taste with salt.

Refrigerate at least 1 hour before serving. Makes 6 to 8 servings.

Cheese Blintz Muffins

Preheat oven to 350°F.

1 lb. ricotta cheese
3 eggs
2 tbsp. sour cream
1/2 stick butter, melted
1/2 cup Bisquick
2/3 cup sugar (divided)
1 tbsp. cornstarch
1/3 cup warm water
2 tbsp. lemon juice
2 cups blueberries, fresh or frozen

In a large mixing bowl, mix together the ricotta, eggs, sour cream, melted butter, Bisquick and 1/3 cup sugar.

Pour batter into greased muffin tins and bake for 30 minutes or until lightly browned.

Prepare the blueberry sauce by combining the cornstarch with warm water to dissolve lumps. Add 1/3 cup sugar, lemon juice and blueberries. Cook over medium, heat, stirring until mixture has thickened. This will yield about 2 cups of blueberry sauce.

To serve, place two muffins on each plate, and spoon warm blueberry sauce over them. Top each muffin with a dollop of sour cream.

Helen
(2/5/02)

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James Beard's Waffle Recipes (with many variations)

James Beard's Waffle Recipes (with many variations)

Just in case jp's aren't the ones, here are all the waffle recipes from "James Beard's American Cooking", 1972, p. 798.

Basic Waffles

1-3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
3 eggs, separated
1-3/4 cups milk
6 tbsp melted butter or bacon, sausage or ham fat

Sift flour with baking powder, salt and sugar. In a mixing bowl, beat the egg yolks. Add the milk and melted fat. Stir in the flour mixture until just moistened. Do not beat. Beat egg whites until they hold firm peaks, then fold into batter.

Use immediately by spooning into a preheated waffle iron. The batter will spread considerably in the waffle iron, so test first with a rounded tablespoon of batter. Bake until steam stops, usually about 5 minutes, then lift the lid and see if the waffle is nicely browned.

Belgian waffles: Serve with strawberries and whipped cream, like a shortcake.

Rich cream waffles: Use 1 cup heavy cream and 3/4 cup milk. Reduce melted butter to 3 tbsp.

Buttermilk waffles: Use 1 tsp baking soda and 2 to 2-1/2 cups buttermilk in place of the baking powder and milk.

Sour cream waffles: Use 1 tsp baking powder and 1/2 tsp baking soda with 2 cups sour cream. (in place of milk, I'd assume)

Cornmeal waffles: Use 1/2 cup white or yellow cornmeal instead of 1/2 cup flour.

Strangely enough, "The New James Beard" and "Theory and Practice" had no waffle recipes.

Debbie
who also suggests Marion Cunningham's "Breakfast Book", everything in there is great!
(2/4/02)

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Ann's Family Waffle Recipe

Ann's Family Waffle Recipe

I had to dig for this one. This was the recipe mom used, but it sounds like something that came from her mom's recipes.

2 cups sifted cake flour
3 tsp baking powder
1/2 tsp salt (omit if using salted butter)
2 tbsp sugar (opt.)
2 eggs, separated
1-1/4 cups milk
1 stick melted butter

Sift dry ingredients together. Beat egg yolks til light colored and mix in milk and melted butter. Beat egg whites til stiff. Combine dry and wet ingredients til mixed well. Gently fold in egg whites.

Makes about 6 or 7 large waffles. These are so good. The butter and cake flour are key.

I serve cut up fresh fruit sprinkled with a bit of liqueur and a shake of powdered sugar with these waffles. When I was a child, we would eat these for supper with a savory topping like creamed chicken or veggies.

I need to make these sometime soon. I still have mom's old electric waffle iron from before I was born. Still works perfectly.

Ann in TX
(2/2/02)

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