Belgian Waffles

I'm told this is a true Belgian waffle recipe. It was pretty darn good. We ate them with blueberries and cream. You can make the batter the night before and put them in the fridge to rise. Yes, these have yeast so you do need to let the batter sit for about an hour after you make it. Although I haven't tried it, the comments from the original recipe said that they freeze well too.

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm milk (110 degrees F/45 degrees C)
• 3 egg yolks
• 2 3/4 cups warm milk (110 degrees F/45 degrees C)
• 1/2 cup butter, melted and cooled to lukewarm
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 3 egg whites

Directions

1. In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
2. In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
3. Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

Cinnamon Raisin Bread

This was a great recipe. Everyone loved it! It made really good thick-sliced french toast the next morning. The only thing I would do differently next time is add some cinnamon to the dough itself & maybe a little more into the swirl part. Enjoy!

DOUGH

• 1 1/2 cups warm milk (110 to 115 degrees F)
• 1 cup instant dry mashed potatoes
  
• 1/4 cup sugar
• 1/2 cup butter, softened
  
• 2 teaspoons salt
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees F to 115 degrees F)
• 4+ cups King Arthur Bread Flour (King Arthur brand is by far the best, if you haven't tried it, it is worth the money & will change your baking forever!)
  
• 1 1/2 cups raisins

FILLING:

• 1/2 cup sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons butter or margarine, melted

Directions

1. In a large bowl, combine the milk, potatoes, butter, sugar and salt. In a mixing bowl, dissolve yeast in warm water. Add potato mixture and 2 cups flour; beat until smooth. Fold in raisins. stir in enough remaining flour to form a soft dough. turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16-in. x 8-in. rectangle. Combine sugar and cinnamon; sprinkle over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
3. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise for 30 minutes or until doubled. Brush with butter. Bake at 350 degrees F for 30-35 minutes or until golden brown. Most bread will measure 190 degrees when it's done. Remove from pans to wire racks to cool.

Soft Granola Bars

These were really good! They were healthy for the kids and Chad even liked them too. I will experiment again to see if I can take the sugar down even lower. We tried cranberries, coconut and white chocolate chips. I think next time we'll try coconut, coconut extract and chocolate chips. Hope you enjoy them!

Basic dough:
2 cups quick cooking oats
1 cup all-purpose flour or white whole wheat flour
1/2 cup packed brown sugar
1/2 cup wheat germ
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup applesauce or vegetable oil
1/2 cup honey
1 egg
2 teaspoons vanilla extract
---------------------
experiment with any combination of the ingredients below:
3/4 cup raisins or cranberries
1/2 cup chopped walnuts, almonds or pecans
1/2 cup chocolate chips or white chocolate chips
coconut
1/2 cup peanut butter


DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan.
2. In a large bowl, stir together dry ingredients. In a smaller bowl blend wet ingredients then pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan.
3. Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. These are good warm or cool but are much easier to cut when cooled.

Basic Granola

This is yummy granola that makes a huge batch, but nice if you want to have a lot on hand--I have to give credit to Darrell's mom for this one!

8 cups rolled oats
6 cups rolled wheat
2 cups wheat germ
1 1/2 cups brown sugar
1 1/2 cups each sesame seeds and sunflower seeds (optional)...I add flax seeds
mix together in a large bowl

1 cup honey
1 cup oil
1 cup water
2 Tbs cinnamon
1/2 tsp salt
heat in saucepan until dissolved, then add 1 Tbs vanilla
poor into oats mixture until evenly coated bake on cookie trays in oven for 30 minutes at 325 degrees, turning/stirring at 15 minutes. cool

for variations: you can add whatever nuts (1-2 cups each) of whatever you like, and/or add raisens, or other dried fruit as desired
low fat variation: add only 1/2 cup oil and add an extra 1/2 cup water, or only add 1/3 cup oil and add an extra 2/3 cup water
less cinnamon variation: add only 1 Tbs cinnamon and add an extra Tbs vanilla

Warm Quinoa Cereal

1 cup 1% milk
1 cup water
1 quinoa (rinsed)
2 cups fresh berries
1/2 tsp cinnamon
1/3 cup toasted nuts
4 tsp honey

Combine mile, water & quinoa in medium saucepan. Bring to boil over high heat. Once boiling reduce to medium low heat and cover. Simmer for 15 minutes or until most of the liquid is absorbed. Turn off heat and let stand covered for 5 minutes. Stir in berries and cinnamon. Top with nuts and drizzle with honey.

Pear Bread

This bread is really yummy! If you want to be a little healthier, it's good with whole wheat flour, too.
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped pecans or walnuts
3/4 cup butter, softened (may substitute 3/4 cup vegetable oil)
3 eggs, lightly beaten
2 cups granulated sugar
2 cups peeled and finely grated ripe, firm pears
2 teaspoons vanilla extract

Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely

Giant Whole Wheat Banana- Strawberrry Muffins

I came across this recipe, and it's really yummy. It's a perfect way to use up some ripe bananas and those fresh strawberries that you just picked.

2 eggs
1/2 cup unsweetened applesauce
1/4 cup vegetable oil (I like to use Walnut Oil in my baking, just for a little healthier version)
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup sliced frozen strawberries (fresh, frozen from the berry patch are the best!)

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

Abby's Granola

This is a fabulous recipe from my fabulous cook friend Abby Bennett. I made this and Chad told me multiple times how much he liked it. It's really easy to make and really good!

4C old fashioned oatmeal
3 C Wheaties/wheat flake cereal
2 C wheat germ (this is cheapest at Target)
2 C coconut
Almonds, whole or sliced - optional but good

Heat the following in a saucepan until smooth:
1 C brown sugar
1 1/2 t salt
3/4 C oil
1 C water
1/2 C honey
3 tsp vanilla

Pour sauce over dry ingredients and place on 2 cookie sheets. Bake all day with your over just above warm or on 150 for about 6 hours. Can also be left overnight. Stir occasionally. It won't feel crunchy when it comes out of the oven, but will once it cools. Nuts and raisins can also be added after baking, although if you're using almonds, it's good to add them before so they can toast all day.

Easy Cinnamon Rolls!

These Cinnamon Rolls are so easy to make and they are delicious! We taught them to our Beehive Class last week and they were so good!!!!

Ingredients:
3 Loaves Frozen Bridgeford Bread Dough (thawed)

Filling Ingredients (Mix together):
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
4 tablespoons cinnamon
2 tablespoons corn syrup

Roll each loaf separately to about a 6x12 rectangle
Spread Filling. Roll up loaf and pinch ends to close.
Cut into about 12 pieces, place in a greased 9x13 inch pan. Let rise in warm place until they double in size. Bake at 350 degrees for about 15 minutes or browned on top. While warm spread with frosting. One trick she used to make the rolls rise faster was to warm your oven and then stick them in your oven for about 30 minutes and they will be the perfect size!

Frosting Ingredients (or use canned cream cheese frosting):
4 oz. cream cheese
4 tablespoons butter
1 teaspoon vanilla
2 2/3 cups powered sugar
2 tablespoons milk

Try them they are easy and so good!

Cinnamon Rolls

These cinnamon rolls take a little while to make, but are really yummy!

Rolls:

• 1 1/2 packages (about 3 1/4 tsp) dry yeast
• 1/4 cup warm water
• 1/2 cup shortening
• 1/3 cup sugar
• 1 1/2 tsp salt
• 1 cup milk (room temperature)
• 1 egg (room temperature)
• 4-5 cups sifted flour
• melted butter
• brown sugar
• cinnamon

Vanilla Frosting:

• 2 cups powdered sugar
• 1 Tbs melted butter
• 1 tsp vanilla
• 2-4 Tbs milk or cream

Add the warm water to the yeast and soak 10 mins. Scald milk (remove from heat just as the bubbles start to form around the edge of the milk); pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour, adding one at a time, beating after each addition. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1 1/2 hours.

Press dough down and divide into workable size. Roll dough out into a rectangle. Slather with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. Roll up jellyroll fashion. Using scissors or a piece of string, cut off slices about 1- 1 1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously (about 1 hour).

Bake in a 350 degree oven about 15-20 mins. I don't like to preheat the oven because I think the cook better when they can gradually cook as the temperature rises. Make sure not to over bake the rolls. Pull them out just as they are starting to turn light golden brown and let them sit in the pan on a rack for a few minutes so they can continue to cook. After a few minutes of setting, remove from the pan by inverting them onto a plate and then tip over onto another plate to bring them upright again.

For the frosting: In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency. Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.

Creme Brulee French Toast

This recipe is courtesy of Chad's Mom Brenda. (a great cook) We love making this when people come over--also a great one for Conference Weekend!

bottom layer:
1 stick butter
1 C brown sugar
2 T corn syrup

1 loaf french bread (the fluffy kind, not the hard baguette)

top layer:
1 1/2 C half & half (can use the fat free)
5 eggs
1/4 tsp salt
1 tsp vanilla
1 29 oz. can of peach slices
2+ T cinnamon sugar

Melt the butter in a saucepan. Stir in brown sugar and corn syrup into the melted butter until smooth. Don't overcook or it will become hard when baked. Pour into a 9x13 inch pan.

Slice french bread into 1-2 inch slices. Place on top of the melted butter. Squish in as many pieces as possible, but only make one layer. You should be able to do almost the whole loaf of bread.

Beat eggs, half & half, vanilla and salt. Pour over bread. Placed drained peach slices on top & sprinkle with cinnamon sugar. Refrigerate for 8 hours or overnight.

Bake at 350 for 45-55 minutes. (You may have to bake it a touch longer if you've used the fat free half and half) Serve with fresh whipped cream or squirty whipped cream. SOOO yummy!

Pecan Coffee Cake

This is a fabulous new recipe I just discovered & modified a bit. I took it to a baby shower and it was a big hit. Totally worth the calories if you need a good brunch food!

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1 cup butter, softened
• 1 cup sour cream (lite works fine but I wouldn't recommend fat free)
  
• 1 1/2 cups white sugar
• 2 eggs
• 1 tablespoon vanilla extract (or 2 t vanilla and 1 t almond)
  

• 1 cup brown sugar
• 1 1/4 cup chopped pecans
• 2 teaspoon ground cinnamon
• 4 tablespoons butter, melted

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder, and salt; set aside.
2. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread 1/2 the batter into prepared pan.
3. To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan & top w/half the topping. Top with rest of batter and rest of topping.
   
4. Bake in a 9x13 or bundt pan for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes before serving.
   

Mixed Berry Coulis

This sauce is so yummy. We use it over pancakes, waffles, crepes, ice cream and cheesecake. Or you can just drink it!

3	ounces fresh strawberries (or thawed if frozen)
3	ounces fresh blueberries (or thawed if frozen)
3	ounces fresh raspberries (or thawed if frozen)
3	ounces fresh blackberries (or thawed if frozen)
5 - 7	tablespoons granulated sugar
1/8	teaspoon table salt
2	teaspoons lemon juice

1. In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.2. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.