Saturday, March 12, 2011

Pumpkin Pecan Waffles

I am forcing myself to post this recipe. It is against all of my natural instincts to even print the word "pumpkin" in March - winter is too ripe in my mind and I don't fancy going back to fall for a loooooong time, but since this is "a week of waffles" I need 7 waffle recipes - and this is a favorite in October and November. So for what it is worth (gulp)... here goes.
3 1/2 cups milk
1 1/2 cups solid pack pumpkin
3/4 cup canola oil
4 large eggs lightly beaten
1/2 cup packed brown sugar (I use light brown for these)
4 1/2 cups all purpose flour
2 TBSP baking powder
1 tsp baking soda
2 tsps ground cinnamon
1 tsp ground cloves
1/2 tsp salt
1 1/2 cups chopped pecans (or walnuts, craisens or raisins or chocolate chips!!!)

Whisk the milk, pumpkin, oil and eggs in a medium bowl.

In a large bowl, whisk the brown sugar to remove lumps, then add the flour, baking powder, baking soda, cinnamon, cloves and salt. Whisk to blend.

Add the liquid ingredients and whisk until smooth. Stir in your extra(s) (pecans, craisens...)

Let the batter rest for 5 minutes before pouring it into your waffle iron.

These are great with homemade maple syrup, but it's even better when you add heavy whipping cream to your homemade maple syrup - and good for you?! Yum. But only in season.

Basic Waffles (don't let the name fool you!)

The name of these waffles is a yawn, but they are called "Basic Waffles" because then you know that you will most likely have everything to make them right in your house NOW without an extra trip to the store! So Basic it is. I do need to admit that, I only make these waffles when I am out of a key ingredient for my other waffles - but they are still good eats. So some Sunday morning when your heart is set of waffles and you don't have 2 cups of yogurt, give these a try - besides, you can always dress up your basic waffle with delicious toppings!!!

6 cups of all purpose flour
1/3 cup granulated sugar
1/4 cup baking powder (this is NOT a misprint - it really is 1/4 cup!)
1 1/2 tsp salt
3 1/2 cups milk
1 cup + 2 TBSP vegetable oil
4 large eggs slightly beaten

Combine your dry ingredients and whisk. Then add your wet ingredients in the order listed and whisk until well blended. Let the batter sit for 5 minutes before pouring in into your waffle iron.

Sunday, February 13, 2011

Super Multigrain Waffles

Story time. Nearly 15 years ago, when Brad and I married, some nice person gave us a waffle iron as a gift. We used it and moved it and used it and moved it and used it... It was one of those cute little tiny round waffle irons, and I knew it wouldn't last forever. It didn't. I decided though, that I would NOT just buy any old waffle iron. I wanted one that would make 4 large waffles at once (with a large family, it doesn't work to make them one at a time - by the time the mom finally puts hers in the iron, the kids are asking for lunch!) and I wanted a Belgian waffle maker - let's just say I was a "Waffle Iron Snob". For years, literally, I looked for the perfect waffle iron. Marts, department stores, kitchen stores, online... I never found one I loved. Then one day, I must have been hungry, I found a double Belgian waffle iron at a department store. It was on sale and I had a coupon for more off - taking it down to about $80. It was ALMOST what I wanted - well, half (2 Belgians, not 4) but since I had not been successful in finding a 4 slice in YEARS I thought maybe it wasn't out there to be had. I decided to get it... after I ran over to the kitchen store one more time, just to be sure that they didn't get one in... guess what??? They had my PERFECT waffle iron! Perfect! And it was listed at about $60 AND I had a 20% off of that... I couldn't pass it up. I brought it home and these waffles were the first ones I made from their book. This recipe belongs to Cuisinart, and it rocks.

SUPER Multigrain Waffles
2 cups whole wheat flour
1 cup all purpose flour
1 cup old fashioned rolled oats (not quick oats)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, lightly beaten
2 cups milk
1/4 cup maple syrup
2 teaspoons pure vanilla extract
3/4 cups unsalted butter, melted
1/4 cup canola oil
2 cups yogurt
(optional - I never use them) 1 cup finely chopped pecans or walnuts

Put the flours, oats, baking powder, baking soda, and salt into a large mixing bowl and whisk to combine.

Add the eggs, milk, syrup and vanilla; whisk until smooth.

Stir in butter, oil and yogurt.

Finally stir in the chopped nuts, if using, into batter.

Let batter rest 5 minutes before using.

These waffles are SO packed with goodness. They are going to last until lunch. They also work well frozen and thawed in the toaster. I have made these for family, friends, and church groups and it is ALWAYS a hit. Ahhhh... SUPER Multigrain Waffles.

Friday, February 11, 2011

Raspberry Lime Waffles

I KNOW! Yum! Right?

Seriously. Steaming hot off the waffle iron with vanilla/lime syrup? You are bound to have an amazing day after this breakfast.

So I am starting out my blog with a week of waffle recipes. I've promised this to too many people for too long - now I'm paying up. Week of Waffles, here we go...

These waffles were inspired by a box of citrus I received from Devon in the mail yesterday. I make my loathing for winter no secret, but there HAS to be SOMETHING good about months and months of dark days and freezing temperatures... those things are Devon's boxes of sunshine, grown in her backyard, mailed to me, and used as life-saving nectar from heaven!

I used frozen raspberries for something the other day - I don't remember what now - and had part of a package left. Last night Brad and the kids requested a waffle breakfast and I thought of those fresh key limes on my counter and the raspberries in my freezer - inspiration has Never tasted SO good!!!

Raspberry Lime Waffles
(My waffle iron is a Cuisinart 4-Slice Belgian Waffle Maker WAF-100)

3 cups all-purpose flour
3/4 cup granulated sugar
1 TBSP + 1 tsp baking soda
1 tsp salt
4 large eggs (lightly beaten)
1 TBSP vanilla
2 cups milk with 2 TBSP lime juice dumped in (after you put the lime juice in - don't stir it - just let it sit on the counter for 5 minutes or so - it will curdle the milk)
1/4 cup fresh lime juice
2 TBSP lime zest
3/4 cup salted butter melted and slightly cooled
2 cups raspberry yogurt (preferably blended - like Yoplait)
2 cups fresh or frozen raspberries

Combine the dry ingredients (flour, sugar, baking soda, and salt) in a large mixing bowl. Whisk to combine. Add the eggs, lime-milk, and vanilla. Whisk until blended. Stir in the lemon juice and zest. Finally, fold in the butter, raspberries and yogurt.

After you are done making the waffle mix, plug in your waffle iron and let your batter rest (for about 5 minutes). Bake according to your waffle iron directions. The fruit makes these a little sticky, so don't forget to spray your iron before you batter.

These taste like spring is springing. We had them with butter and vanilla-lime syrup. I will post my syrup rant separately.

Good Food Is... Good.

There is nothing more comforting than a warm slice of homemade bread with butter and sugar on top after a day at school.
When it is cold, a steaming bowl of soup warms more than your mouth and stomach.

Fresh salsa - never cooked - is why tortilla chips live.

A chocolate cake (that has never met a box), slathered with real butter and cream frosting can right even the worst wrongs.

I could go on.


But instead I will just share with you some of my favorite recipes and the stories that go with them.