Omelets in a Bag!

Jed and I spent last weekend at the Young family reunion and are unable to make it to the Goodrich camp out this weekend. So sad! So in honor of the occasion, I want to share with you a fun idea Jed's family does when they go camping (I had never ever heard of this, so maybe some of you haven't either).

It's called omelets in a bag. Basically what you do is put all of the ingredients you like in your omelets in a plastic zip lock bag (the size larger than the sandwich baggies... maybe it's a pint?).

What you need:
Eggs (2-4 fit well in a pint sized baggie)
plastic bags
magic marker (to write names on the top of the bags)
mushrooms
tomatoes
onions
peppers
cheese
chopped up ham
anything else you like on your omelets
S&P

Put everything in the bag, smoosh it to mix it all up, write your name on the top of the bag, and place it in a pot of boiling water (try to leave the top sticking out of the water... the bags tend to stay upright though). It could take anywhere from 5-15 min to finish. The bags start floating when the eggs are done, but smoosh it up a little just to make sure it is cooked through to the middle.

My Mother in Law chopped everything up and put it out, and we all assembled our own omelets. This is perfect for a large crowd because everyone gets to make their own. The best part? Clean up is a cinch!

You could even make these at home. They really are tasty and so easy too! Yum!

Adrianne

Best Taco Salad Ever!

I love salads, but being married to a carnivore prevents me from eating them as often as I'd like.

Maggie and I have a friend who writes an amazing food blog. She is a health nut, so she is always making the recipes more healthy and with less fat. Most of my dinners come from her blog... they are just sooo good.

So anyway, she posted a wonderful recipe for a cilantro/ranch dressing (cilantro is one of my very favorite things in the universe) and Mexican salad. I was super excited.

I used chicken, but obviously ground beef would be really good too (or the sweet pork recipe that has been posted on this blog before). This time I seasoned my black beans this time with cumin, chili powder, and garlic (powder, and regular salt) which I have never done before, and it was sooo goood. And I made my usual rice with lime juice and cilantro cooked in.

I placed my fajita-seasoned chicken on a bed of romaine, added the beans and rice. Then piled on the tomatoes, avocado, and green onion. (I forgot olives, cheese, corn, etc... Oh well, it was perfect the way it was).

Then i drizzled the delicious dressing on top with some crunched chips... and I was in heaven. My husband loved it too! Yyayyy!

Gotta try this dressing (Thanks England ladies for the food processor.. I am using it a ton!!)

Cilantro Lime Dressing (originally from Our Best Bites... another amazing food blog)

Ingredients:

1 pack (1 oz) Hidden Valley Ranch Dressing Mix (ignore the directions on packet)
1/2 cup mayo (I used the reduced-fat olive oil mayo)
1/2 cup sour cream (I used fat-free)
1/2 cup milk
1 lime, juiced
2 cloves garlic, roughly chopped (I left this out because raw garlic is really strong to me, but I used a little garlic salt)
1/2 cup cilantro, roughly chopped
1/4 cup green salsa (I used the La Victoria brand)
Hot sauce, to taste

Directions:
Place all ingredients (except hot sauce) in a blender or food processor. Blend until all ingredients are mixed together and finely chopped. Sample and add hot sauce to taste. Allow to thicken in the fridge for a few hours.

my mouth is watering...

advice needed

I once learned from a friend who was an AMAZING baker and also had a master's degree in chemistry that the key to good cookies is how well the butter and sugar are creamed.

I need to know more about creaming. I don't really know what I'm doing. All I know is that my cookies don't turn out as good as I want them too. They are usually puffy and cakey. Also, I don't own a hand mixer. My roommate has a Bosch but I don't think it mixes that well. So do any of you have any tips on how to hand cream butter and sugar? How long is it really supposed to take and what is the final consistency supposed to look and feel like? Maybe someday I'll have a hand mixer so advice on how to cream with that is welcome too. Leave your tips in the comments or if you are feeling ambitious do a tutorial!

I'd appreciate the advice because I really want to make Di's oatmeal chocolate chip cookies!

maggie

The best homemade vanilla ice cream ever!!!!

Vanilla Ice Cream

2qt. 4qt. 5qt. 6qt.

--------------------------------------------------------------------------------

1 cup 2 c. 2 1/2 c. 3 c. Milk
1 cup 1 3/4 c. 2 1/2 c. 2 3/4 c. Sugar dash 1/2 tsp. 1/2 tsp. 3/4 tsp. Salt
1 cup 2 c. 2 1/2 c. 3 c. Half and Half
1 1/2 tsp. 1 T. 1 1/2 T. 2 T Vanilla extract
2 cups 4 c. 5 c. 6 c. Whipping cream

Scald milk until bubbles from around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Churn according to ice cream freezer's directions.

Oatmeal Chocolate Chip Cookies

I don't remember where I adapted this recipe from, but it's been my favorite cookie recipe of all time. I think I got it from Joann McKenna. Can you McKenna girls verify?
Anyway, I have experimented with it through the years, and now I think they are perfect!


1 lb butter
2 c. Sugar
1 c. brown sugar
½ t. vanilla
¾ t. salt
4 eggs
4 c. flour
2 t. baking soda
1 ½ t. cinnamon
½ t. nutmeg
3 c. oatmeal
2 c. semi-sweet chocolate chips (milk choc chips don’t taste as good in this recipe)

Cream butter and sugars then add vanilla and salt and mix. Add eggs and beat until light and fluffy. Stir together the flour, baking soda, cinnamon, and nutmeg. Gradually, stir dry ingredients into butter mixture ( DO NOT use a hand mixer for this, you will break it). Stir in oatmeal then chocolate chips.
Bake 8-10 min. at 350.
The key to making these cookies moist is to keep the batter cold. I always refrigerate it for a few minutes before I form it into balls to cook. I keep it refrigerated as I cook each batch. Take them out of the oven when they are nearly done and let them sit before moving them. These cookies are good frozen as well. It makes a lot of cookies!

-DI

Mediterrean Pasta Salad

 Ingredients

• 1/2 pound fusilli (spirals) pasta
• Kosher salt
• Good olive oil
• 1 pound ripe tomatoes, medium-diced
• 3/4 cup good kalamata olives, sliced or diced
• 1 pound good feta cheese, medium-diced
• 6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

• 5 sun-dried tomatoes in oil, drained
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed flat-leaf parsley, chopped

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, Parmesan, parsley, salt and pepper in a food processor until almost smooth.

Toss well and serve chilled.  Garnish with wedges of tomatoes and a sprig of parsley.

I absolutely LOVE this pasta salad.  It's vibrant, jam-packed full of flavors, colorful, and everyone is bound to love it.  I can't lie, I have an entire bowl of it sitting in my fridge that I plan on eating with me, myself, and I.  I might consider sharing, but I don't think it would ship well to Afghanistan.  

Enjoy! 

Banana Bars

I had an institute teacher who caters desserts and this is one of her favorites -- one of mine too!
It's super simple, cheap, and makes a ton. It's best to make when your bananas are black


1 1/2 C sugar
1 C sour cream
1/2 C margarine or butter, softened
2 eggs
1 1/2 C mashed bananas (about 3 large)
2 t vanilla
2 C flour
1 t salt
1 t baking soda

Heat oven to 375. Pam your jelly roll pan. Mix sugar, sour cream, butter or marg., and eggs in a bowl. Beat in bananas and vanilla. Beat in flour, salt, and baking soda. Spread in pan, bake until golden brown about 20 to 25 minutes. Cool and frost with Browned Butter Frosting.

Frosting:
Heat 1/4 C margarine or butter (I like butter better) over medium heat until delicate brown and remove from heat. Mix in 2 C powdered sugar. Beat in 1 teaspoon vanilla and 3 Tablespoons milk until smooth and of spreading consistency. You can use evaporated milk to make it creamier

Yummy!

-Laura :)

Truffles and Bread Pudding

Hi lovely ladies! Ever since I quit my job about a month ago I have been taking advantage of the Goodrich Goodies blog constantly and I love it. I have always wanted to be able to make a really good truffle so I have been experimenting and this is what I have found:

White Truffles
Ingredients

2 tablespoons heavy cream
7 ounces good white chocolate, chopped
2 tablespoons Irish cream liqueur (recommended: Baileys)
1/2 teaspoon good vanilla extract
1/2 cup chopped hazelnuts
6 ounces bittersweet or dark chocolate, choppedDirections

Directions
Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Preheat the oven to 350 degrees F.
With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.
Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.
Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve. (They taste SO much better when they are at room temp. I just kept them in the fridge and pulled out a plate full a few hours before anyone came over.)

I also made some simple bittersweet ghirardelli truffles and rolled all of them in chopped white chocolate, walnuts, and toffee.

Bread Pudding
Well since I bought that huge bottle of Bailey's I thought I would take advantage of it by making a delightful bread pudding. If your going to make one, you might as well take the plunge and make the other...

Sauce
2 cups whipping cream
6 tablespoons Irish cream liqueur
1/4 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 teaspoons water

Bread Pudding
14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 ounces imported white chocolate, chopped
4 large eggs
1/2 cup plus 4 tablespoons sugar
2 teaspoons vanilla extract
2 cups whipping cream
1/2 cup whole milk
Nonstick vegetable oil spray

For sauce:
Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.) 

For Bread Pudding:
Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.

Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.

Drizzle bread pudding with sauce and serve warm. 

This one takes a long time but if you make the sauce ahead of time it helps. Oh and its worth it. 

Much Love, Jerica

(P.S. Does anyone have a good Quiche recipe? I have been experimenting with no avail...)

Lion House Fruit Dip

Lately I can't eat anything but fruit.  This dip is fantabulous and helps the rest of my family force down as much fruit as I do.  It's a really pretty light pink color.  It would be lovely at a shower or for a special breakfast.

Lion House Fruit Dip
8 oz strawberry cream cheese spread
7 oz jar marshmallow cream
1 Tbsp orange juice
1 Tbsp lemon juice (sometimes I just mix in a few Tbsp of lemon yogurt)

In a mixing bowl, beat together all ingredients until smooth.  Refrigerate before serving with fresh fruit.  Makes about 2 cups.  Our favorite fruits are sliced apples, pears, oranges, peaches, pineapple, strawberries, grapes, and raspberries.

Spaetzle

Hello lovely Goodrich Ladies!

We have been slacking in the recipe swap department. Spring is fighting its way here, and I think we need to revamp our arsenals of recipes (at least I do). We are so super busy all the time, so it's really hard to make meals. I need ideas big time!

Here is my emergency dinner (when there is literally nothing in the kitchen except flower and eggs). My dad served his mission in Germany, and this is something he'd whip up on Sunday evenings as a snack. I love it so much, I could eat it every day, but that would be unhealthy!

Spaetzle

3 cups flower
3 eggs
1/4 cup water (or more, if needed)
1/2 tsp salt
nutmeg

Begin boiling water (maybe 6 cups or so?). Mix salt and flour together. Scramble eggs and pour into the flour mixture (My dad says use a wooden spoon to mix, but i just create a crater in the flour, pour the eggs in and stir with my hand in a circle until the flour is incorporated... like on the food network channel). Mix until the dough is elastic yet firm. Now you can get creative. I usually just stand over the boiling water and pinch pieces of the dough into the water, then strain them all out every 3 minutes or so. You can use a pasta maker or dough cutter... whatever you want. Boil for about 3-5 minutes.
Strain.
Add butter to a frying pan, add speatzle pieces, and fry a little. Add salt, pepper, and nutmeg to taste! Mmmm Mmmm!
p.s. i've added little meatballs before, and that's good too!

This makes enough for a family to each have a small serving. For Jed and I it's enough for lunch and dinner!

Ok ladies! Time to share! I'm craving salads and easy dinners-- anything!

Pioneer Woman

I shop an Winco because I'm ghetto like that. It also means that I've had a surplus of Pork Chops in my freezer forever that I didn't know what on earth to do with. Until now. Meet Pioneer Woman...my hero. She's hilarious, brilliant in the kitchen, hilarious, provides step by step photographed directions, oh and she's hilarious. You must try these pork chops. They are fabulous and so easy. I made them with some wilted spinach and some rice. There wasn't any talking at dinner tonight, just audible mmmms and yumms. Enjoy!

Mel's Gingerbread

I usually double it. My mixer can take most of the dry ingredients, and then I knead in the last of it by hand.

Mix all the dry ingredients. Set aside.
5--5 1/2 c. flour
1 t. baking soda
1 t. salt
2 t. ginger
2 t. cinnamon
1 t. nutmeg
1 t. cloves

Cream together wet ingredients then add the dry ingredients.

1 c. shortening
1 c. sugar
1 1/4 c. molasses
2 eggs

I knead the last bit of flour in by hand out on the counter until it's in a nice big ball.
Keeps two weeks in the fridge wrapped in plastic.

Bake at 375*. For soft cookies, only cook about 5 minutes. (They'll puff a little...take them out even though they don't look fully done, they'll keep cooking on the sheet for a few minutes) For house pieces, I pretty much cook them to death....12 minutes or more.

Icing for cookies.... Just powdered sugar, milk, and lemon extract....keep it thick (like toothpaste)!

-Melanie Wilkes

Carne Asada Fajitas

Carne Asada Fajitas - Logan Bohman
1 lb flank steak
Extra Virgin Olive Oil
1 red onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 orange bell pepper, sliced
flour tortillas
Guacamole
Sour cream
Spanish Rice

Rub:
1 tsp paprika
½ tsp dark brown sugar
½ pure chile powder
½ tsp kosher salt
¼ tsp freshly ground pepper
¼ tsp ground cumin

Combine all the rub ingredients in a bowl. Lightly brush or spray the flank steak on both sides with oil and then season evenly with the rub. Allow the steak to stand at room temperature for 20-30 minutes before grilling. Lightly brush or spray the vegetables with oil. Grill over direct medium heat until tender, turning once. The onion will take 8-10 minutes and the peppers with take 6-8 minutes. Cut the onion and peppers into bite size pieces. Grill the flank steak over direct high heat until cooked through to desired doneness (about 15-20 minutes). Let it rest for 10 minutes before carving against the grain into ¼ inch slices. Fill the warm tortillas with sliced meat, onions, peppers, and guacamole down the center. Wrap and serve warm.

If you like Peanut Butter...

Then you will love these! Chocolaty Peanut Butter Cupcakes
1 pkg plain devil’s food cake mix
2 Tbsp unsweetened cocoa powder
1 1/3 c buttermilk
½ c vegetable oil
3 large eggs
1 tsp vanilla extract
24 peanut butter cups

Preheat the oven to 350 degrees. Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend on low for one minute. Top and scrape down the sides. Increase speed to medium and blend 2 minutes more. The batter should look thick and combined. Pour the batter into lined cupcake tins. Push in a peanut butter cup into each tin. Bake until the cake springs back lightly when touched, about 18 minutes. Cool while preparing the frosting.

Fluffy Peanut Butter Frosting
1 c creamy peanut butter
8 Tbsp butter, room temperature
2 c powdered sugar, sifted
3 to 4 Tbsp milk
2 tsp pure vanilla extract

Place the peanut butter and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy for 30 seconds. Stop and add the sugar, milk, and vanilla. Blend on low speed until the sugar is well combined, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, about 1 minute more. Blend in up to 1 Tbsp of milk if the frosting seems too stiff.

Enjoy!

Em

Nacho Libre Night

see my blog for details of our night!

Banana Licuados
2 c ice
3 c 2% milk
splash of vanilla
1 ½ Tbsp sugar
3 large bananas

Blend until smooth and enjoy.

BBQ Chicken CPK Salad
Salad:
½ head iceberg lettuce
½ head romaine lettuce
12 large fresh basil leaves, dieed
1 lb jicama, chopped
2 c shredded Monterey jack cheese
1 c canned black beans
1 c canned sweet white corn kernels
3 Tbsp chopped fresh cilantro
2 lb ripe tomatoes diced
½ c sweet/spicy bbq sauce
¼ c green onions
tortilla strips

Herb Ranch Dressing (if you don't have time to make this dressing, just use your favorite ranch...it's still good!)
½ tsp dry mustard
¼ tsp cold water
2 ¾ c mayonnaise
1 c buttermilk
7 Tbsp sour cream
2 ½ Tbsp apple cider vinegar
1 ½ Tbsp scallions (greens and whites)
2 tsp minced garlic
2 tsp minced fresh Italian parsley
1 ½ tsp Worcestershire sauce
1 tsp minced fresh dill
½ tsp minced fresh oregano (1/4 tsp dried)
½ tsp freshly ground black pepper
¼ tsp minced fresh basil

Chicken:
1 1/3 Tbsp olive oil
1 1/3 Tbsp minced garlic
2 tsp soy sauce
2 tsp salt
4 boneless skinless chicken breasts
¼ c good sweet/spicy bbq sauce

To make the ranch dressing, use a fork to stir the mustard and water, forming a paste. Set aside for 10 minutes. Add all the remaining ingredients to the bowl and use an electric mixer at low speed to blend together until smooth. Try not to incorporate too much air into the dressing. To make the chicken, preheat a grill or broiler. Mix together the olive oil, garlic, soy, and salt. Marinade the breasts at room temperature for 15 minutes. Grill or broil until cooked through (5-6 minutes per side). Chill thoroughly and then cut chicken into cubes. Toss with the bbq sauce to coat well. Mix all ingredients for the salad and top served with chicken, bbq sauce, and dressing. Garnish with scallions and tortilla chips.

Fried Ice Cream
1 quart vanilla ice cream
2 c crushed frosted flakes
1 ½ c sweetened coconut flakes
3 large eggs
3 Tbsp sugar
vegetable oil for frying
hot fudge
caramel sauce
whipped cream

With an ice cream scoop, form 4-8 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap or in place in cupcake tins. Freeze for at least 2 hours. In a bowl, combine the cornflake crumbs with the coconut. Spread the mixture in a shallow dish. Dip the ice cream balls in the crumb mixture and freeze for 30 minutes. In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.) Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream and serve immediately.

So much fun! Enjoy!

Pan Cream Cheese Sugar Cookies

1 1/2 cups sugar
1 cup butter, softened
8 oz. cream cheese, softened
1 egg
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups all purpose flour

Cream sugar, butter, cream cheese, egg and extracts. Combine dry ingredients. Add a little at a time to creamed ingredients. Set aside. Grease jelly roll pan with a vegetable spray like Pam. Add just a little flour to the dough to keep it from sticking as you work with it. Spread dough in pan with a knife. Bake at 350 for 20-25 minutes. Do not overbake.

Frosting:

1/2 cup butter, softened
4 ounces cream cheese, softened
3 1/2 cups powdered sugar
2 teaspoons vanilla extract
dash of salt
half-n-half cream add to get right consistency

After cookies have cooled, add frosting. Cut into squares and enjoy.

Kathy

5 Minute Dinner

I found this recipe in Better Homes and Gardens awhile ago. I tried it tonight because I had a tiny bit of Pesto left over that I wanted to use up. It was so simple and delicious. I sat Sophie down to play but it was ready so fast she didn't even get to play! This has a great simple pesto recipe if you don't have any on hand. I just used a little store bought pesto and it was great as well. Serve with a little salad or bread and you're set. Dinner in 5! Enjoy!

Ravioli with Spinach Pesto

9 oz pkg 4-cheese ravioli

12 oz. baby pattypan squash, halved, or yellow summer squash, halved and sliced 1/2 inch thick

3 ½ cups fresh baby spinach

½ cup torn fresh basil

¼ cup bottled Caesar Parmesan vinaigrette salad dressing

Shredded Parmesan cheese (optional)

Cook ravioli according to package. Add the squash the last 2 minutes of cooking time. Drain. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed. You can also use store bought pesto. Just use about 2 Tbsp. Toss ravioli mixture with pesto. Sprinkle with cheese.

Pumpkin Chocolate Chip Cookies

I just found this recipe online, and these are good! (I've never baked anything with pumpkin before, so I am impressed)!
These may sound elementary, but if you're in need of a fabulous recipe... here ya go!

Ingredients

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

This ended up making more than two dozen for me, and they're a good size! These are also a little cakey, which I LOVE! So enjoy!


adrianne

Aunt Kathy's Pumpkin Waffles and Carmel Apple Syrup

Pumpkin Waffles
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Carmel Apple Syrup
2 medium cooking apples
4 tablespoons butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2/3 cup brown sugar
1 cup water
1/3 cup walnut pieces

Peel, core and thinly slice apples. Set aside. In small saucepan, melt butter. Add spices, brown sugar. Cook until thick. Add water, walnuts and apples. Let simmer on low until thick. While syrup is cooking make waffles.

Enjoy!!

Apple Butter Hotcakes

Everyone's making apple butter up here in the Northwest. We were lucky and had some bestowed on us. So, we made these! I found them last year from Better Homes and Gardens. They are really yummy with the flavored butter and cherry syrup, BUT they are just as delicious plain with powdered sugar or syrup. Enjoy and happy fall!

Apple Butter Hotcakes

½ c butter, softened

¼ c honey

¼ tsp cinnamon

12 oz package pitted cherries

½ c cherry jam or preserves

1 tsp finely shredded orange peel

1 ½ c regular or buttermilk pancake mix

¾ c milk

2 Tbsp oil

2 eggs

½ c apple butter

For flavored butter, in a small mixing bowl, use a small whisk to combine butter, honey, and cinnamon. Whisk until well combined; set aside. For cherry sauce, in a medium saucepan, combine frozen cherries, cherry jam, and orange peel. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, uncovered, for 10 minutes or until sauce has thickened slightly. Cover and set aside; keep warm. In a medium bowl, stir together pancake mix, milk, oil, eggs, and apple butter. Stir just until moistened (batter should still be lumpy). For mini-size hot cakes, spread about 1 tablespoon batter into a 1-1/2-inch circle onto a hot lightly greased griddle or heavy skillet. (For standard-size hot cakes, spread about 1/4 cup batter into a 4-inch circle.) Cook over medium heat about 2 minutes on each side or until hot cakes are golden brown, turning to second sides when hot cakes have bubbly surfaces and edges are slightly dry. Serve warm with flavored butter and cherry syrup.