Category: Breakfast

Raised Waffles

Use a large mixing bowl…the batter will double in volume.
Put ½ cup warm water in the bowl and sprinkle with one package dry yeast

Let stand to dissolve for 5 minutes

Add:
2 cups milk, warmed
½ cup (I stick) butter, melted
1 teas. Salt
1 teas. Sugar
2 cups flour
To the yeast mixture and beat until smooth and blended

Cover the bowl with plastic wrap and let stand overnight at room temperature.

Just before cooking the waffles, beat 2 eggs and add ¼ teas. Baking soda and stir until well mixed.
The batter will be very thin.
Pour about ½ to ¾ cup batter into a very hot waffle iron and bake until they are golder and crisp.
The batter will keep well for several days in the refrigerator.

1 c. oats
3 tbsp. sugar
1 c. whole wheat flour
1/2 tsp. salt
1 egg
2 1/2 tsp. baking powder
1 c. mashed bananas
1/4 c. milk
2 tbsp. oil

Mix well and bake at 350 degrees. Makes 12 muffins.

I made these for a recent brunch and they were delicious. While they’re more traditional patted out and cut into triangles, I’m prefer making drop scones with a disher, and will do so next time. This keeps you from overworking the dough and they stay tender.

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon grated lemon zest
1/2 cup butter, cubed
3/4 cup chopped walnuts
3/4 cup buttermilk

2 tablespoons buttermilk
2 tablespoons white sugar
2 tablespoons chopped walnuts

1. In a food processor combine flour, sugar, baking powder, baking soda, salt and lemon peel.

2. Cut in butter until mixture resembles coarse meal. Mix in all but the 2 tablespoons of the nuts. Add buttermilk, pulse to just combine.

3. Gather the dough into a ball and knead for about 2 minutes on lightly floured board.

4. Roll or pat out 3/4 inch thick. With a chef’s knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.

5. Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Pumpkin Scones
Makes 12
2 c flour
1/2 c sugar
1 T baking powder
2 t cinnamon
1/2 t cloves
1/4 t nutmeg
1/2 t salt
6 T cold butter, cut into 24 pieces
1/2 c buttermilk + extra for brushing on top
3/4 drained pumpkin
cinnamon sugar

Preheat oven to 450F. Pass spices and baking powder through sieve. Whisk sieved mixture with 1/2 c sugar, flour and salt. Using a food processor or pastry blender, cut butter into dry ingredients just until cut in to resemble bread crumbs with no pieces larger than peas. Transfer (if using FP) to a medium bowl. Mix pumpkin and half and half together and add all at once to dry ingredients. Gently mix with spatula until the dry ingredients are moistened. Knead gently against side of bowl with back of spatula 5-10 times.

Turn ball out onto floured surface and pat into 8″ round. Cut with floured knife into 12 wedges. Transfer wedges with spatula to baking sheet. Brush tops with half and half and sprinkle with cinnamon sugar. Bake 13 minutes or until GB&D.

I sprinkled the first 6 with plain sugar and then got the idea to use cinnamon sugar. Definitely a good idea. The dough was very wet and difficult to cut/transfer. Would eliminate 2T pumpkin next time. Using an egg would result in a cakier-Nugget-like consistency, but decided to try without to keep them A-friendly. All in all, very easy and super tasty. There’s a bit of a sour note I can’t decide if I like or not – maybe too much spice? They could stand to be a little pumpkin-y-er. Might try CI’s trick next go ’round.

Pumpkin Scones
Makes 12
2 c flour
1/2 c sugar
1 T baking powder
2 t cinnamon
1/2 t cloves
1/4 t nutmeg
1/2 t salt
6 T cold butter, cut into 24 pieces
1/2 c buttermilk + extra for brushing on top
3/4 drained pumpkin
1 egg
cinnamon sugar

Preheat oven to 450F. Pass spices and baking powder through sieve. Whisk sieved mixture with 1/2 c sugar, flour and salt. Using a food processor or pastry blender, cut butter into dry ingredients just until cut in to resemble bread crumbs with no pieces larger than peas. Transfer (if using FP) to a medium bowl. Mix pumpkin and half and half together and add all at once to dry ingredients. Gently mix with spatula until the dry ingredients are moistened. Knead gently against side of bowl with back of spatula 5-10 times.

Turn ball out onto floured surface and pat into 8″ round. Cut with floured knife into 12 wedges. Transfer wedges with spatula to baking sheet. Brush tops with half and half and sprinkle with cinnamon sugar. Bake 13 minutes or until GB&D.

I sprinkled the first 6 with plain sugar and then got the idea to use cinnamon sugar. Definitely a good idea. The dough was very wet and difficult to cut/transfer. Would eliminate 2T pumpkin next time. Using an egg would result in a cakier-Nugget-like consistency, but decided to try without to keep them A-friendly. All in all, very easy and super tasty. There’s a bit of a sour note I can’t decide if I like or not – maybe too much spice? They could stand to be a little pumpkin-y-er. Might try CI’s trick next go ’round.

Big thanks to Trina for the recipe pointer! I usually make Pumpkin Bread as muffins, but these are a true muffin. And practically health food! I used powdered buttermilk and no sunflower seeds.

These muffins are very moist and the added quinoa boosts the protein and offers a nice crunch.

Ingredients:
4 Tbsp Unsalted Butter
1 1/4 cups Whole Wheat Pastry Flour
3/4 Brown Sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup cooked* Quinoa Organic Grain
2 large Eggs
3/4 cup Unsweetened Canned Pumpkin
1/2 cup Low-Fat Buttermilk (well shaken)
2 tsp Vanilla Extract
1/4 cup Sunflower Seeds (Raw Shelled)

Place a rack in the center and preheat the oven to 400°F. Grease muffin tin with pam or crisco w/ flour. Set aside.

Melt the butter and set aside.

In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa, separating the grains with a fork to distribute them evenly.

In another bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter, and vanilla. Whisk until the mixture is smooth.

Gradually stir the liquid into the dry ingredients just until the flour is incorporated. It’s fine if the batter is slightly lumpy. Do not overmix.

Divide the batter among 12 muffin cups. (Each should be about 3/4 full.) Sprinkle 1 teaspoon of sunflower seeds on top of each muffin. Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set the tins on a cooling rack for 5 minutes. Remove muffins to cooling rack. Eat warm or cool directly on the rack. If not eating the same day, freeze for up to 3 months.

*NOTE: To cook Quinoa, bring 1 cups water to boil. Stir in 1/2 cup Quinoa and reduce heat to medium/low. Cover and cook for 12 minutes. Remove from heat, fluff with fork and let stand for 10-15 minutes.

NUTRITIONAL INFORMATION: One muffin contains: 200 Calories, 70 Calories from Fat, 8g Total Fat, 3.5g Saturated Fat, 50mg Cholesterol, 220mg Sodium, 30g Total Carbohydrates, 3g Dietary Fiber, 15g Sugars, 5g Protein.

From the Joy of Cooking

The recipe calls for between 2 and 8 oz of butter, depending on how clogged you like your arteries. 8 oz is too much even for me, the batter can’t hold it all and butter runs out the back of the waffle iron. 6 oz is perfect.

Feel free to make this in a regular waffle iron, but Belgian waffles have more surface area so they’r crispier.

We often have them plain with syrup, but best is topped with fresh fruit and whipped cream. Lemon curd is good too, as well as any fruit topping.

8 oz flour (1.75 c)
1 tbs baking powder
1 tbs sugar
.5 tsp salt
3 eggs
6 oz butter (12 tbs)
1.5 c milk

Preheat the waffle iron.

Whisk together dry ingredients in a large bowl, wet in a medium bowl. Add the wet ingredients to the dry and stir together careful not to overmix.

Bake and serve hot.

From Cook’s Illustrated’s The Best Recipe

2 c (10.5 oz) flour
1 c plus 2 tbs (9.5 oz) sugar
1 tsp salt
10 tbs butter
1 tsp baking powder
½ tsp baking soda
¾ c buttermilk of low-fat (not nonfat) plain yogurt
1 egg
1 tsp vanilla
1 c (3 oz) walnuts or pecans
½ c brown sugar
1 tsp cinnamon

Preheat oven to 350F, spray a 8 or 9” springform pan with pam w/ flour.

Combine flour, sugar, and salt in food processor, pulse to combine. Add butter, pulse until mixture resembles coarse crumbs. Remove all but 1 c to bowl of stand mixer fitted with whisk. Add baking powder and soda to mixer bowl, stir to combine. Add buttermilk or yogurt, egg, and vanilla, beat until batter is thick, smooth, fluffy, and frostinglike, 1 ½ to 2 minutes.

Add nuts to mixture in food processor, pulse several times to chop. Add brown sugar and cinnamon to food processor, pulse to combine. Scrape half of the batter into the pan, top with half of the crumb mixture, then remaining batter, and remaining crumb.

Bake until center is firm and toothpick comes out clean, 50 to 55 minutes.