Waffles

Recipe: Buttermilk Belgian Waffles

I usually double this recipe to actually have leftovers to put in the freezer.

Ingredients:
1 ¾ c. flour
2 Tbsp. sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 eggs
2 cups buttermilk
½ c. melted butter
1 tsp. vanilla

Directions:
Combine dry ingredients in large bowl with a wire whisk. In bowl of electric mixer combine wet ingredients. Add dry ingredients to wet ingredients all at once and stir to combine. Batter will be lumpy. Cook in preheated waffle iron according to iron’s directions. Top with butter syrup, maple syrup, fresh berries and whipped cream.

Recipe: Butter Syrup
Yield: 3 cups

Ingredients:
1 c. buttermilk
1 c butter
2 c. sugar
2 tsps. Vanilla
2 tsps. baking soda

Directions: In a large pot combine the buttermilk, butter, and sugar and bring to a boil, stirring often or continuously. Remove from heat and add the vanilla and baking soda. It will bubble up a lot so make sure you use a big pot. Serve warm over waffles, pancakes, or French toast.

Hamburger Buns

These are super yummy and a wonderful alternative to bought hamburger buns.

Ingredients:

1 1/4 c. warm milk

1 large egg

6 T. melted butter

3 T. honey

2 c. whole wheat flour

2 c. unbleached flour

1 1/2 T. vital wheat gluten (I get mine from Bread Beckers)

2 t. salt

1 package yeast (2 1/2 tsp active dry yeast or 2 tsp instant yeast)

You can do this in your bread machine: Add all ingredients to bread machine in order.  Select quick dough cycle.  When finished divide and shape buns.  Let rise until double.  Bake at 375° for 15-20 minutes.

Or you can just make your dough: Combine warm milk and yeast.  Beat in egg.  Add butter, honey, gluten, and salt.  Mix well.  Add flour, one cup at a time.  Mix well.  Turn onto a floured surface and knead for a couple minutes.  Return dough to a lightly greased bowl and allow to rise till double.  Divide dough and shape buns.  Let rise until double again.  Bake at 375° for 15-20 minutes.

Yield: 12 jumbo hamburger buns, or 16 regular buns. Make them pretty small for your kids and try to flatten them out when you first make them (they will rise and puff up).

Recipe from the Finer Things in life

30 Minute French Bread

This is my go-to bread recipe for easy, fast, and delicious bread. Please, make some today for dinner! 

2 cups very warm water
1 packet yeast (or 2 1/2 tsp active dry yeast or 2 tsp. instant yeast)
2 tablespoons sugar
1 1/2 teaspoon salt
4+ cups flour

Preheat the oven to 425 degrees.  In a large bowl, whisk together the warm water, yeast, and sugar.  Set the bowl on top of your preheating oven for ten minutes. Only do this step if you are using active dry yeast. I use instant yeast and do not proof my yeast. I simply stir it in to all the ingredients. Or set your bread maker to quick dough setting. It should take about 30 minutes to make your dough for you (only do this is if you have time to wait).  Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky. I usually have to add more that 4 cups of flour. Add a half a cup more until the dough isn't sticky anymore.

Divide the dough into four even pieces.  Roll each of them into four long, thin ropes.  Twist together two of the ropes to form one loaf.  Twist the other two ropes together to form a second loaf.  Transfer both onto a large baking sheet lined with parchment paper.

You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven. I've done it both ways. Both are a really good loaf of bread. If you don't let it rise, it is more dense which some people prefer. If you do let it rise, it is more light and airy.

Now for the SECRET: Fill a cake pan with ice.  Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door.  Do NOT open your oven for 15 minutes.  This will make the crispy crust.
Bake until golden brown, about 15-18 minutes.
Recipe from The Family Kitchen

Cinnamon Raisin Bread

2 1/2 tsp dry yeast

1 1/2 cups of warm water

1 Tsp. sugar

2 Tablespoons honey

2 Tablespoons butter

1 teaspoon salt

3 cups bread flour

1 Tablespoon cinnamon

3/4 cup raisins

Layer ingredients in your bread machine starting with the liquid ingredients. Then flour, and lastly yeast. I cooked mine on the light, basic setting. I had to punch it down a couple of times! I also only baked it 40 minutes in the bread machine.

recipe adapted from: The Blessed Hearth

Homemade Belgian Buttermilk Waffles

These are the most amazing homemade waffles you will ever make. And they don't require you to whip egg whites to add to the batter, BONUS! Recipe courtesy of ReMarkable Home. If you hop on over to her site, she has an amazing sounding butter syrup recipe too.

Ingredients:

• 1 ¾ c. flour
• 2 Tbsp. sugar
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 2 eggs
• 2 cups buttermilk
• 1/4 c. melted butter
• 1 tsp. vanilla

Directions: Combine dry ingredients in large bowl with a wire whisk. In bowl of electric mixer combine wet ingredients. Add dry ingredients to wet ingredients all at once and stir to combine. Batter will be lumpy. Cook in preheated waffle iron according to iron’s directions. Top with butter syrup, maple syrup, fresh berries and whipped cream.
I double this recipe cause we can always freeze them if we happen to have any left over.

Cheddar Bacon Ranch Pulls

I made this recipe for the FL- TN game and a big crowd. It was great! I love the simplicity and tastiness of Plain Chicken's site.

Crack Bread:
1 unsliced loaf of round sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place your bread on a sheet of foil that is large enough to go around the whole loaf. Then place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Close the foil around the bread and place on a cookie sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

7-Up Biscuits

I found an interesting recipe at Plain Chicken via Pinterest the other day. While at the store I picked up all three ingredients to make them. Oh my goodness, heaven on a plate. Seriously. These are WONDERFUL! And so simple to make.

2 cups Bisquick

1/2 cup sour cream (I used Daisy Light)

1/2 cup 7-up (I used room temp Sierra Mist)

1/4 cup melted salted butter

Cut sour cream into biscuit mix, add 7-Up. It makes a very soft, dough. You might need to add a little bit more Bisquick if your dough is too sticky. Sprinkle additional Bisquick onto a cutting board and pat or cut out dough. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake at 450 degrees until golden brown. I baked mine about 20 minutes. 

Yeah, I don't think I will EVER do the canned kind again! Now, do you think these could be frozen?