Our Favorite Waffle Recipe

Our favorite impulse wedding giftcard purchase was a Calphalon waffle iron.   Our fav time to use it is a lazy Saturday morning.  I make the waffles while Hunter cooks the bacon.  We've made several recipes but to this date, this is our favorite.

*Our favorite requires a little more work (of course) but a good backup recipe with pantry ingredients can be found here.

The name of the recipe:

Waffles of Insane Greatness
http://www.foodnetwork.com/recipes/waffle-of-insane-greatness-recipe.html
333 reviews and 5 stars...I knew it must be good!

Ingredients:

3/4 c all-purpose flour
1/4 c cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 c buttermilk
1/3 cup vegetable oil  (I will try less!)
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract


Directions:

I use my mixer...

Mix the dry ingredients - flour, cornstarch, baking powder, baking soda, and salt. Mix. 

Add the egg, milk, vegetable oil, egg, sugar and vanilla and mix again. 

*Important: Let the batter sit for 30 minutes.  (Some say beat the egg white first but I couldn't tell a difference for the effort.)

Preheat the waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. (This is part of why I love this recipe!) 

Notice the steam - I keep the setting one notch past the medium setting.

The recipe makes the two large waffles above.  It is perfect for the two of us but you can easily double it!

Banana Muffins

Let me explain the difference between banana bread and banana muffins.  There is a difference.  First off, this recipe is best in muffin form while the bread recipe is better as a loaf.  Banana muffins are sticky sweet.  They have more banana flavor (because of more actual banana and less flour).  This recipe was SO very popular with my childhood friends.  In fact, one friend would request them every time she came over.

I didn't freeze bananas until this year and now I wonder how I went without.  It's so much more convenient.  They don't look beautiful when they thaw (they turn black on the outside and become all juicy on the inside).  I may even say it makes the baked goods more moist. 

Maw's Banana Bread

Maw's Banana Bread

I had to triple check to be sure I had not posted this recipe before.  This was THE first recipe I knew by heart and I remember making it long before college.  I still have not found a better banana bread.  According to the rate it disappeared this morning at work, I am not the only fan!

I've decided for many of these recipes I am going to skip boring pictures.  I can only take shots of the mixer and batter so many times before they all start looking the same, even for me!

I love this recipe card.  Mom must have covered it in contact paper to preserve it.  It's had a lot of use!

This is my secret.  I now only use frozen bananas.  The thought used to give me the heebie jeebies.  But after I tried it a couple years ago, it works out well.  They mash so much easier, provide more liquid, and are so very convenient!  (On a side note, I freeze the bread often once its baked and it is also wonderful.  I have 3 small baking pans that I used last time to try to limit myself!)

It took me 2 years to go through the huge tub of crisco you see in this picture.  It was embarrassingly large.  I ran into this the other day and figured it is worth a try.  So far, it is a wonderful substitute.  If anything, it makes me feel better!

The batter still ranks in my top 5 batters of all-time.  Nuts are optional but with Hunter gone, they are a necessity in my book. I love them.

I used bread flour this time and it never seems to rise enough but I wanted to finish the bag.  Basic all-purpose is my first choice!

And here we have a photo of my favorite way to enjoy the bread.  Ok, second favorite way.  My favorite is the toaster!

Maw's Ham-Cheese Quiche

Maw's Ham-Cheese Quiche

Last night I returned to cooking for my family recipe book.  Hunter was in town for the weekend and I gained a few pounds (at least) from all we ate.  Friday night we even had dinner at Hot and Hot Fish Club.  We've now been to Highlands and Hot and Hot...two on my list thanks to White Plume (who has given me the thank-you dinners).  It is now official.  After 8.5 years I will be leaving my work family to start a new adventure.  It is a wonderful opportunity to put my MBA to use. I hope my new office likes to eat.  Or I will still be delivering goodies to White Plume on a regular basis!

Back to the quiche.  I had some for lunch today and took pictures. I will certainly be making this again! 

Maw's Ham and Cheese Quiche

Serves 6

Ingredients: 

9" pie crust (I cheated and used the frozen ones...thawed it before using.)

1 1/2 c. grated Swiss Cheese

4 tsp flour

1/2 c. diced ham

3 eggs

1 c. milk

1/4 tsp dry mustard

1/4 tsp salt

I love Maw's recipe cards. What she lacked in handwriting she made up with her script typewriter.

I cheated and used a pie crust. Next time I will use Maw's pie crust recipe!

I honestly left the foil on the entire time. Next time I will not put it on the top rack. Instead, I will be sure it is in the center of the oven.



I was walking the dog when I should have kept it from browning.  Again, I won't put it on the top burner next time.  It still tastes delicious. You can certainly add more ham than 1/2 cup if you choose!

I felt like it was time to sneak in a Brody picture. We ate on the patio. Here he is doing his version of downward dog...he sticks out his tongue. It is my favorite!

Krispy Kreme - a year in the making

We (Julie, Lance and I) have been talking "doughnuts" since before Julie and Lance moved. This weekend we finally got the chance to make some (or rather a few dozen).  Of course we could not pass up the opportunity to try a Krispy Kreme copycat recipe.  With 4.5 stars and 58 reviews, we thought the recipe below was a solid choice and agreed it is a keeper!

http://deep-fried.food.com/recipe/krispy-kreme-doughnuts-copycat-51199

Krispy Kreme Copycat Doughnut Recipe
2 (1/4 ounce) packages yeast
1/4 cup water (105-115)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
canola oil (we used vegetable and it was just fine)

Clear Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
1/2 cup tablespoons hot water

Chocolate frosting
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 -6 tablespoons hot water
4 ounces milk chocolate chips or 4 ounces semi-sweet chocolate chips

Directions:

We started out with the dough much like any dough you have made before.  Dissolve the yeast in the warm water in a 2.5 qt bowl.  Then add the milk, sugar, salt, eggs, shortening and 2 cups of flour.  Beat on med speed for 2 minutes stopping to scrape the bowl.  Then mix in the remaining 3 cups of flour and beat until well mixed.  Cover and let rise for about an hour.  This is how ours looked.  Their oven has a bread setting.  I find at my house i turn on the warm setting for a couple minute and place the dough inside covered with a dish towel.  Even better, if the oven is pretty warm for cooking, I have luck just placing it on the stove covered with a dish towel.  They tell you dough is done when you make an indention and it does not disappear (see Lance's thumb print below).

Roll it out to approximately 1/2 inch thick. We could have possibly gone thicker than you see in pictures.

We used a biscuit cutter in the largest and smallest size to make the shapes.  I have to say, the actual doughnut holes were our favorite (and the most of what I devoured).  They rise so easily.

The below picture is us waiting for them to double in size the second time.  It took about 45 minutes (or possibly more).  It takes some time and makes waiting for breakfast a little bit challenging.

Heat the oil to 350 degrees!

Here are the first couple holes we made.  Using a slotted spoon helps them drain before they are placed on the grate.

I also liked to document how Lance used skewers to flip the doughnuts.  I liked this idea.

Of course we had a fan cub nearby....

This is the glaze (very simple).  Dunk the fried doughnuts.

Then allow them to set (if you can wait that long) or eat them as fast as you can make them, which is what we did.

According to this picture, they are keepers.

Julie tested with some maple syrup, nutella and sprinkles.  It is easy to add lib.

Last but not least I have to show you a picture of our breakfast plate.  These mugs are made in Alabama and quite appropriate considering there is a dentist in the house!

We agree the recipe is a keeper (we will be rating it a 5 star) and one we will make again!

Claire's Granola

Claire's Granola

Claire and I have been trying to get together to make granola since I can remember.  I finally made it to her house on Sunday.  Claire has been making this recipe for a long time and I have been determined to learn how she does it.  She changes up the ingredients - easy to do.  She was making her own batch on Sunday with walnuts.  I made her standard with the ingredients below, and it is scrumptious.  

Disclaimer: I stopped by Whole Foods and the scale was broken so I didn't get the right amount of oats.  (I don't do well guestimating).  So what you see in pictures (a little more than a cookie sheet) is half the recipe below.  

When you make this your house will smell AMAZING...AMAZING!

Ingredients:

2 lbs rolled oats (4ish cups)

Sunflower seeds

Slivered almonds

Shredded coconut (unsweet)

1/4 c. water

3/4 c. oil

1 1/2 c. honey (I like mine sweet)

Parchment paper (optional but it saves your cookie sheet and the time spent scrubbing off baked honey)

Place a stock pan on the stove and turn the temperature to medium heat.

Measure out 1/4 cup of water and pour into the pan.  Then measure/pour 3/4 cup canola oil.  

*Claire taught me a trick.  If you follow this order, the next step (honey) pours MUCH easier due to the oil coating the measuring cup.  Brilliant.  

Add 1 1/2 cup of honey.  You can do less.  I like mine sweet.

This is what it will look like.  I apologize...these photos leave much to be desired!

Cook on medium heat for just a minute or two and it turns into liquid.  This is what you want.

Then be prepared to stir in oats and nuts/seeds/coconut. 

Stir, stir, stir.  It is important everything is coated with the liquid mixture so it doesn't burn in the oven.  You will stir until it feels like your arm might fall off.

Lay down a piece of parchment paper. (This is optional.  Claire never used it before we tried it Sunday.  It definitely saves cleanup!)

Pour granola mix onto the cookie sheet (I used non-insulated to be sure it became crispy).  Spread the mixture into a big rectangle.  You don't want any pieces off to the side or they will burn quickly.  That was another trick Claire shared with me.

We baked the shown cookie sheet on 325 degrees for 15 minutes, flipped with a spatula, and then baked 20 minutes on the other side.  (Update:  My electric stove takes a little longer.  More like 20+ minutes and another 20.)

This was the end result.  I'm eating it with milk in the mornings and sometimes for snack with yogurt.  We will see if I can do this again without Claire! The rate I am eating this, it won't last long!  Thanks, Claire!

Southern Biscuits and Gravy (OMG)

Southern Biscuits and Gravy - Alton Brown Style

Tonight we decided to start labeling our favorite recipes.  This recipe qualifies.  Keep reading.  And try this recipe.  You won't be sorry.  It doesn't take long and is worth it.   

 We wouldn't change the recipe one bit  (but if you did have less sausage, that would work).  You start by making the biscuits.  The list of ingredients for the biscuits are below. While they are baking for 20 minutes, you can complete the sausage gravy.

Southern Biscuits

Ingredients

2 cups flour

4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

2 tablespoons butter

2 tablespoons shortening

1 cup buttermilk, chilled

Preheat oven to 450 degrees.

Combine the ingredients in a large bowl. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)

Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. ("Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life," straight from Alton Brown.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes. 

 

 ....onto the Gravy.....

Sawmill Gravy

Ingredients:

1 pound bulk breakfast sausage (we determined this could be less) 

1/4 c flour 

2 cups milk 

Salt and pepper

Here I am hard at work cooking sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. We barely had 2 T so we added a little butter.

 

Whisk away.  Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time.

Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over our WONDERFUL biscuits.

 Wallah - the final result.  This was the best recipe we have done in some time.  We will be doing it again!