Ingredients
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/8 teaspoon fine salt
1/8 teaspoon ground nutmeg
1 1/2 cups milk, at room temperature
2 large eggs, at room temperature, separated
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted, plus more for brushing the iron
1 large egg white, at room temperature
1/4 cup sugar
Serving suggestions: Maple syrup, jam, fresh fruit, or yogurt
Directions
Preheat a waffle iron to medium-high.
In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
In a medium bowl, whisk together the milk, egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
In medium bowl, with a hand-held electric mixer or whisk, whip the 3 egg whites until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Using a rubber spatula, fold a third of the egg whites into the batter to lighten the base. Fold in the remaining whites.
Brush the inside surface of the iron with butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cover and cook until golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
Serve the waffles immediately with syrup, jam, fresh fruit, or yogurt.
Saturday, February 28, 2009
Wednesday, February 25, 2009
Pancake Mix In A Jar
2 cups all-purpose flour
5 teaspoons baking powder
4 tablespoons granulated sugar
1 teaspoon salt
Include a decorative tag with these instructions:Combine contents of jar with:
2 eggs
1/2 cup vegetable oil
2 cups milk
Pour pancake mix into a large bowl. Add eggs, oil and milk. Stir until well combined. Allow to sit in the refrigerator for 5 minutes.These pancakes may be frozen after frying. Store each pancake separately in plastic wrap and place in a large freezer-safe zip-type bag. Reheat in microwave oven.
5 teaspoons baking powder
4 tablespoons granulated sugar
1 teaspoon salt
Include a decorative tag with these instructions:Combine contents of jar with:
2 eggs
1/2 cup vegetable oil
2 cups milk
Pour pancake mix into a large bowl. Add eggs, oil and milk. Stir until well combined. Allow to sit in the refrigerator for 5 minutes.These pancakes may be frozen after frying. Store each pancake separately in plastic wrap and place in a large freezer-safe zip-type bag. Reheat in microwave oven.
Chicken Noodle Soup Mix in a Jar
Place following ingredients into an airtight jar:
1 cup uncooked fine egg noodles
1 1/2 tablespoons chicken-flavored bouillon
1/2 teaspoon ground black pepper
1/4 teaspoon dried whole thyme
1/8 teaspoon celery seeds
1/8 teaspoon garlic powder
1 bay leaf
Attach this recipe to the jar:Chicken Noodle Soup:Entire contents of soup mix from the jar 8 cups water 2 carrots, diced 2 stalks celery, diced 1/4 cup minced onion 3 cups cooked diced chickenEmpty the soup mix from the jar and the water into a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover and reduce to a simmer. Simmer for 15 minutes.Remove the bay leaf. Stir in the chicken and simmer an additional 5 minutes.
1 cup uncooked fine egg noodles
1 1/2 tablespoons chicken-flavored bouillon
1/2 teaspoon ground black pepper
1/4 teaspoon dried whole thyme
1/8 teaspoon celery seeds
1/8 teaspoon garlic powder
1 bay leaf
Attach this recipe to the jar:Chicken Noodle Soup:Entire contents of soup mix from the jar 8 cups water 2 carrots, diced 2 stalks celery, diced 1/4 cup minced onion 3 cups cooked diced chickenEmpty the soup mix from the jar and the water into a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover and reduce to a simmer. Simmer for 15 minutes.Remove the bay leaf. Stir in the chicken and simmer an additional 5 minutes.
Potato Soup Mix in a Jar
1 3/4 cups instant mashed potatoes
1 1/2 cups dried milk
2 tablespoons instant chicken bouillon
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1 1/2 teaspoons seasoning salt
Combine all ingredients in a bowl; mix well. Put ingredients in a 1-quart jar.
On gift tag write: Place 1/2 cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.
1 1/2 cups dried milk
2 tablespoons instant chicken bouillon
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1 1/2 teaspoons seasoning salt
Combine all ingredients in a bowl; mix well. Put ingredients in a 1-quart jar.
On gift tag write: Place 1/2 cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.
Chewy Butterscotch Nut Bars in a Jar
1/2 cup butterscotch chips
1/2 cup pecan pieces or coarsely chopped pecans, toasted and cooled completely
*1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
In 1-quart widemouth glass jar, gently layer and pack ingredients in the order listed, beginning with butterscotch chips. If there is any space left after adding the last ingredient, add more chips or pecans to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Decorate as desired.*
To toast pecans, place in a microwave-safe dish and microwave on HIGH for 4 to 5 minutes, stirring every minute. After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it. Attach a gift tag with the following recipe:Chewy Butterscotch Nut Bars:Empty contents of jar into medium bowl. Stir in 1/2 cup (1 stick) butter or margarine, melted; 1 large egg; and 1 teaspoon vanilla extract. Press into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees F for 18 to 22 minutes or until bars are light golden brown and center is almost set.Makes 16 bars.
1/2 cup pecan pieces or coarsely chopped pecans, toasted and cooled completely
*1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
In 1-quart widemouth glass jar, gently layer and pack ingredients in the order listed, beginning with butterscotch chips. If there is any space left after adding the last ingredient, add more chips or pecans to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Decorate as desired.*
To toast pecans, place in a microwave-safe dish and microwave on HIGH for 4 to 5 minutes, stirring every minute. After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it. Attach a gift tag with the following recipe:Chewy Butterscotch Nut Bars:Empty contents of jar into medium bowl. Stir in 1/2 cup (1 stick) butter or margarine, melted; 1 large egg; and 1 teaspoon vanilla extract. Press into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees F for 18 to 22 minutes or until bars are light golden brown and center is almost set.Makes 16 bars.
Apple Crisp Mix in a Jar
2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chilled butter or margarine
1 cup chopped pecans
Combine all ingredients and seal in a zip-tope or vacuum seal bag (or jar).
To give as gift, Place 2 cans apple pie filling in gift basket with the mix along with the following preparation instructions.
Apple Crisp:Spread 2 cans apple pie filling in a lightly greased 13 x 9-inch baking dish. Sprinkle topping over apples. Bake at 400 degrees F for 19 to 21 minutes or until filling bubbles and topping is golden brown. Serve warm.
1 cup firmly packed brown sugar
1 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chilled butter or margarine
1 cup chopped pecans
Combine all ingredients and seal in a zip-tope or vacuum seal bag (or jar).
To give as gift, Place 2 cans apple pie filling in gift basket with the mix along with the following preparation instructions.
Apple Crisp:Spread 2 cans apple pie filling in a lightly greased 13 x 9-inch baking dish. Sprinkle topping over apples. Bake at 400 degrees F for 19 to 21 minutes or until filling bubbles and topping is golden brown. Serve warm.
Apple Muffin Mix
in a Jar:
2 cups self-rising flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple
Combine and store in an airtight container. Attach the following recipe to the jar:Apple
Muffins:Contents of jar
1 egg
3/4 cup milk
1/4 cup vegetable oil
Heat oven to 400 degrees F.
Turn jar contents into medium bowl. Add remaining ingredients, stirring just until moistened. Fill greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until golden brown.
**Good- but a little heavy and needed more milk.
2 cups self-rising flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple
Combine and store in an airtight container. Attach the following recipe to the jar:Apple
Muffins:Contents of jar
1 egg
3/4 cup milk
1/4 cup vegetable oil
Heat oven to 400 degrees F.
Turn jar contents into medium bowl. Add remaining ingredients, stirring just until moistened. Fill greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until golden brown.
**Good- but a little heavy and needed more milk.
Stuffed Shells with Creamy Alfedo Sauce
from Foodnetwork.com
Ingredients:
6 jumbo pasta shells (conchiglioni)
Filling:
2 1/2 cups ricotta cheese
1/2 cup grated Parmesan
1 tablespoon olive oil
2 cloves garlic, minced
2 cups arugula
2 cups chopped cooked chicken (rotisserie chicken works well)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Sauce:
4 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup milk
3 tablespoons chopped fresh chives
1 cup plus 3 tablespoons grated Parmesan
1 cup grape tomato halved
Italian parsley for garnish
Directions
Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.
For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.
FNK notes: recipe makes too much filling
Ingredients:
6 jumbo pasta shells (conchiglioni)
Filling:
2 1/2 cups ricotta cheese
1/2 cup grated Parmesan
1 tablespoon olive oil
2 cloves garlic, minced
2 cups arugula
2 cups chopped cooked chicken (rotisserie chicken works well)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Sauce:
4 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup milk
3 tablespoons chopped fresh chives
1 cup plus 3 tablespoons grated Parmesan
1 cup grape tomato halved
Italian parsley for garnish
Directions
Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.
For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.
FNK notes: recipe makes too much filling
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