Waffles

For Christmas Santa brought us a new waffle maker.  So we started trying to find good waffle recipes.  Here is the one we found and LOVE.  It is from Alton Brown off of Food Network's Good Eats.

Ingredients

• 4 3/4 ounces all-purpose flour, approximately 1 cup
• 4 3/4 ounces whole-wheat flour, approximately 1 cup
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 3 whole eggs, beaten
• 2 ounces unsalted butter, melted
• 16 ounces buttermilk, room temperature
• Vegetable spray, for waffle iron

Directions

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

A to Z bread

Ingredients:

2 cups sugar
1 cup vegetable oil
3 eggs, lightly beaten
2 cups A-to-Z ingredients (choose from list below)
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
***A-TO-Z INGREDIENTS:***
Apples, peeled and shredded
Applesauce
Apricots (dried), chopped
Banana, mashed
Carrots, shredded
Coconut
Dates, pitted and chopped
Figs (dried), chopped
Grapes (seedless), chopped
Oranges, peeled and chopped
Peaches, peeled and chopped
Pears, peeled and chopped
Pineapple (canned), crushed and drained
Prunes, pitted and chopped
Pumpkin, canned
Raisins
Raspberries, unsweetened fresh or frozen
Rhubarb, chopped fresh or frozen
Strawberries, fresh or frozen
Sweet potatoes, cooked and mashed
Zucchini, peeled and grated 

Directions:

In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir in A-to-Z ingredients of your choice and vanilla. Combine flour cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts.

Pour into two greased 8-in. x 4-in. x 2-in. loaf pans, or 5 mini loaf pans. Bake at 325 F for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

I got this recipe from the Casper 3rd Ward cookbook printed in 2004.  The recipe was submitted my Nancy Gerlock.  When I first made it I made pumpkin and banana mini loaves.  I made sure to thank Nancy and even gave her one of each for submitting the recipe.  This is SO easy that at 32 weeks pregnant, amid Christmas rush, I am still baking 1-2 batches of this bread for friends.

Mom's Stuffing

My husband is not a stuffing fan, but this is one recipe he is okay with! It is from scratch and so easy!

1 loaf of bread
1/4 cup butter, melted
1 cube of beef bouillon
1 cup of water
onion, finely chopped
celery, coarsely chopped
1 1/2 teaspoons sage

Break up loaf of bread into tiny pieces. Dissolve bouillon in water; then add butter. Mix bread, celery and onion. Pour water mixture a little at a time (you don't want for it to be soggy, the bread so soak up the moisture. You may not use all of the mixture.) Add sage. Stuff inside turkey. Cook turkey according to directions.

This recipe is courtesy of Cindy Yates.

Layered Pumpkin Bread

For family night a couple of weeks ago, I tried this pumpkin bread! The extra layer of neufchatel cheese gave the bread an extra zing.

1 cup canned pumpkin
1 cup granulated sugar, plus 2 tablespoons, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup skim milk
1/4 cup canola oil
2 cups flour
2 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
8 ounces neufchatel cheese, softened

Heat oven to 350. Mix pumpkin, 1 cup sugar, brown sugar, 3 egg whites, milk and oil in bowl. Add flour, baking powder, spice and salt; mix well. Beat Nefuchatel cheese, remaining sugar and remaining egg white with whisk until well blended. Spoon half pumpkin batter into 9x5-inch nonstick loaf pan; cover with layers of cheese mixture and remaining pumpkin batter. Bake 1 hour or until toothpick comes out clean. Loosen sides of pan; cool in pan 10 minutes. Remove bread from an to wire rack; cool completely. Keep refrigerated.


Picture and Recipe taken from Best Loved Recipes, Food and Family Cookbook, Kraft Foods, p 31.

Red Lobster Cheddar Bay Biscuits

My mom sent me a chain letter to share recipes! So I thought I would share the ones I received.

2 1/2 C. Bisquick
4 T. cold butter
1 heaping C. grated cheddar ( I always put in extra cheese-to everything)
3/4 C. cold milk
1/4 t. garlic powder

1.  Combine Bisquick and butter.  Cut butter into Bisquick with a pastry cutter until butter is in pea-sized chunks
2. Add cheese, milk and garlic. Mix by hand, squeezing together gently.  Don't overmix!
3. Place 1/4 C. portions on a baking tray (very lightly greased is best)

Bake in oven at 400 degrees for 15-17 minutes. Remove from oven and brush tops lightly with

2 T. melted butter
1/2 t. garlic powder
1/4 t. parsley

(I usually make the butter mixture just by peeling a fresh clove of garlic and melting the butter around it in a saucepan.  I also usually wind up using 4 T of butter. Haha!)

Sent to me by Letticia Preston Goering

Poppyseed Bread

1 yellow cake mix (or Lemon)
1 small box instant butterscotch pudding (or Lemon)
4 eggs
1 cup warm water
1/2 cup oil
1/4 cup poppy seeds

I like to spray pan with Pam and it never sticks. Use a Bundt pan or loaf. Sometimes I make the small ones for gifts. Bake at 350 for about 50 minutes. Really watch it because it really makes a difference on the pan.

Submitted by Whitney Llewelynn

Navajo Tacoes

FRY BREAD
4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/4 cups lukewarm water

TOPPINGS
1 can chili
2 tomatoes, chopped
2 cups lettuce, shredded
3/4 cup cheddar cheese
1 can olives

Combine all fry bread ingredients. Knead until smooth. Let rise for 20 minutes. Divide into 8. Heat 1-inch of oil in saucepan. Shape dough until flat... kind of like pancakes or scones. Cook until lightly browned on both sides. Top with desired toppings.