Tuesday, November 26, 2013

Pumpkin Waffles

You may have noticed that I am on a bit of a roll
with waffles lately. This recipe also uses my 
other obsession for fall.....pumpkin!
So today I made pumpkin waffles.
After all, it's Thanksgiving week!
 Get the three bowls prepped; dry ingredients,
milk mixture, and beaten egg whites. OK, I know
there's a little bowl of melted butter too.
 Combine the dry ingredients with the milk
mixture. Stir just until combined. Don't over mix.
 Stir in the melted butter.
 Lightly fold in the egg whites.
 A little at a time.
 Batter will look like this. A bit fluffy.
 Use about 1/2 C for each waffle.
 Bake on a preheated, sprayed baker
 Serve with butter and maple syrup on
heated plates.
 Keep waffles warm in the oven on a wire rack.
Don't stack them on top of each other or
the steam will make them too soft.
Use the rack again to cool and freeze
them for about 20 minutes.
Then pop them frozen into a bag for
later toasting. I reused a bread bag.
It's the perfect size to stack my
waffles. I have quite an assortment
now handy for those rushed mornings.
Oatmeal Cinnamon,
Apple Cider and now Pumpkin.

Pumpkin Waffles
1-1/4 C flour
2 T brown sugar
2 t baking powder
1 t cinnamon
1/2 t allspice
1/2 t ginger
pinch salt
whisk dry ingredients together in a large bowl.
In another smaller bowl or 2 C measure, whisk;
2 egg yolks
1 C milk
1/2 C pumpkin
2 T butter
In another bowl beat until stiff
2 egg whites
In a custard cup melt
2 T butter
Combine the flour mixture and milk mixture.
Stir just until incorporated. Stir in the melted 
butter. Fold in the egg whites. Bake in a preheated 
and sprayed waffle baker, using about 1/2 C batter
 per waffle. Bake until golden brown.
Makes about 10 waffles. 


Sunday, November 24, 2013

Apple Cider Waffles

These apple cider waffles with cinnamon
and nutmeg will be a favorite addition
to your fall and winter breakfast menu.
They'll make your whole house smell
like a welcoming Vermont B&B in Autumn.
I love apple cider in the fall, so this 
is another way to enjoy it.
The batter mixes easily. It's
best to let waffle batter rest for
about 20 minutes. It also gives you 
time to preheat the baker and 
brew your coffee (or tea). 
Use about 1/3C scoop for each waffle.
Bake in a preheated waffle iron
Serve on warmed plates with lots of
butter and warm syrup.
And lots of freshly brewed coffee!

Apple Cider Waffles
1C flour
 1t baking powder
1/2t baking soda
1t sugar
1t cinnamon
1/2t nutmeg
1 egg, slightly beaten
3/4C apple cider
2T melted butter
Whisk dry ingredients in a bowl.
In another small bowl whisk the egg,
then add the cider and butter. 
Combine with the flour; mix well.
 Let the batter rest while you preheat
 a waffle iron and spray it with
 cooking spray. Bake according to waffle
maker instructions using about 1/3C scoop
per waffle. Remove when baked 
throughout and crisp. Serve on heated 
plates with butter and warm maple syrup. 
makes about 5-6 waffles.


tip: You can double the recipe, then freeze extra
waffles flat on a cookie sheet for about 20 minutes
until stiff; then pop into a zip freezer bag.
 Just toast frozen waffles to enjoy anytime.

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Wednesday, November 20, 2013

Lemon-Herb Stuffing

Lemon herb stuffing with
with mushrooms, celery, onions, 
and lots of chopped fresh parsley.
 I usually double this recipe so that I have lots 
for Thanksgiving dinner and can put several 
bags in the freezer for roast chicken dinners
 later in the year.
I use the herbed cubed stuffing in a bag.
Chop all the vegetables and begin adding them to
the pan with hot butter starting with the 
onions and celery then adding
 the sliced mushrooms. Saute for about 5 minutes.
 Stir in the seasonings.
Add the stuffing and chicken broth.
 Toss well and add a good squeeze of lemon juice.
 Lots of chopped fresh parsley is a must.
 Toss well and you're ready to stuff your bird
 or refrigerate until needed.
I love having a few of these bags of stuffing in
the freezer. They turn a roast chicken 
into the perfect Sunday dinner. 

Lemon~Herb Stuffing


  • 1 12 oz bag Pepperidge Farm Herb Stuffing Cubes
  • 1 C chopped onion, about 1 medium
  • 1 C chopped celery, about 2 stalks celery,
  • 1 C sliced fresh mushrooms, about 4 -oz
  • 1/2 C chopped fresh parsley
  • 2 t thyme
  • 1/4 t salt
  • 1/4 t pepper
  • 1/2 stick butter
  • 2 C Chicken broth (or hot water with 2t chicken bouillon or cubes)
  • Juice of 1/2 large lemon about, 2 T lemon juice


Heat the butter in a large skillet until bubbly. Add vegetables and saute until tender. Add seasonings. Remove from heat. Add to the stuffing in a large bowl. Add the broth and lemon juice, add the fresh parsley tossing well. Stuff turkey cavity and nech cavity. Freeze extra stuffing in quart-size freezer bags flattened to use for your next roast chicken dinner. Find my recipe for perfect roast chicken HERE.


Wednesday, November 13, 2013

A Walking Taco

Lunch is in the bag!
This is a fun way to serve it. 
 You don't even need plates!
All that's needed is a fork and a napkin.
 Use the individual size bag of Fritos or
 Doritos and crush them a bit in the bag, 
then open the bag and add a scoop
 of prepared taco meat filling.
 Top with taco fixins' shredded cheese, 
lettuce, chopped tomatoes, onions and
 taco sauce, whatever you want.
 It's delicious and portable for any outdoor 
activity; soccer game, tennis lunch, picnic, 
kid's party, tailgating, or just because.  
 I just used packaged taco mix and followed the 
directions.  If you need a large amount, make it in a
crock pot and you can keep it warm longer. 
 Have the toppings ready.
Of course you can also eat it on a plate
Somehow, it just tastes better in the bag!


Tip: You can also slit the bag along the side for
a bigger opening.
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Wednesday, November 6, 2013

Oatmeal Waffles

Oatmeal waffles with a touch of cinnamon
are just the right breakfast for a fall morning.
To save time, I sometimes mix the
dry ingredients in a covered Tupperware
bowl the night before.
I often mix another batch and store it in a jar.
 I topped this one with chopped pecans. 
Ready to go!
You could also give this jar as a gift. All
it needs is a directions tag and bow.
Combine the slightly beaten egg, and  milk. 
Add to the dry ingredients along with the
 melted butter. Mix to combine.
 Let the batter rest 5-30 minutes.
I use this time to make coffee, clean up, 
walk Lucy, whatever I need to do.
Bake in a pre-heated waffle baker, that's been
 sprayed with cooking spray, per manufacturer's
instructions. I leave them in a bit longer to crisp.
 I always serve on heated plates and dust with
powdered sugar. Serve with warm maple syrup.
George, my Turkey On A Shelf is
thankful for waffles!

Oatmeal Cinnamon Pecan Waffles
1-1/2 C flour
1 C quick-cook oatmeal
1 T baking powder
2 T brown sugar
1/2 t cinnamon
1/4 t salt
1/2 C chopped pecans, toasted lightly ( optional, but good!)
2 eggs
1-1/2 C milk
1/3 C butter or margarine, melted (6T)

Combine dry ingredients in a medium bowl. In another bowl, beat the eggs slightly.
Stir in the milk and melted butter. Add egg mixture to the flour mixture and stir until just combined. Let rest for 5-30 minutes. Preheat and lightly grease waffle baker. Pour about 1/3C batter to each side and close lid quickly. Bake per manufacturer's directions (until steam stops) and leave in a bit longer to crisp them. Use a fork to lift waffles off the grid. Sprinkle with powdered sugar and serve with warm maple syrup.
12 4-inch waffles. 343 calories for 2 waffles.