Sourdough Starter Waffles and Belgian Waffles

Sourdough Starter Waffles – Yields 6 waffles (not Belgian)

• OVERNIGHT, COMBINE:
• 2 cups flour
• 100 grams sourdough starter
• 7 grams sugar
• 2 cups buttermilk

• THE NEXT MORNING:
• Add 1/4 cup corn starch
• 1/3 cup cornmeal (optional)
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/3 cup oil
• vanilla extract
• 2 eggs, whites beaten to stiff peaks
• enough water to form a thin batter

Crisp Belgian Waffles – Yields 6 Belgian Waffles I made these waffles on New Year’s Day 2022 after I received a Belgian Waffle maker for Christmas. I doubled the recipe, and in doing, I did the math wrong and added about 50% more flour than the recipe called for! The result was a very thick batter. I added about 1/2 cup of extra buttermilk to remedy it. The waffles were very crisp on the outside, not exacty fluffy on the inside, so I think less flour may help. They were also a little bland, so I’m adding cornstarch and amping up the vanilla and salt. The original recipe uses oil only to achieve a crisp texture, but I opted for a bit of but for flavor.

• 2 cups flour
• 1 1/2 cups Rice Krispies
• 1 cup cornstarch
• 1/4 cup cornmeal
• 1/3 cup sugar
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 3 eggs, separated and whites beaten to stiff peaks
• 2 cups buttermilk
• 1 1/2 tsp vanilla
• 1/4 cup melted butter
• 1/2 cup oil

Whisk together dry ingredients, then add wet ingredients except the egg whites. Gently stir to incorporate. Fold in egg whites gently. Spread over the entire waffle iron to assure the wells are all filled.

Crispy Cornmeal Waffles

from Bon Appetit

INGREDIENTS

• ¾ cup all-purpose flour
• ¼ cup medium-grind cornmeal, preferably stone-ground
• 3 tablespoons cornstarch
• 1 tablespoon sugar
• ½ teaspoon kosher salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 large egg, separated and whites beaten stiff
• 1 cup buttermilk
• ⅓ cup vegetable oil (consider cutting back, was greasy)
• ½ teaspoon vanilla extract

RECIPE PREPARATION

• Whisk flour, cornmeal, cornstarch, sugar, salt, baking powder, and baking soda in a large bowl. Whisk egg, buttermilk, oil, and vanilla in a small bowl, then whisk into dry ingredients. Let sit 20 minutes (this helps hydrate and soften the cornmeal).

Cranberry orange muffins

• yields 1 dozen

2 cups flour

1 TBSP baking powder

1/2 tsp salt

1 egg

1 cup sugar

4 TBSP melted butter

1 1/4 cup yogurt or sour cream

1/2 tsp orange extract

1/2 tsp vanilla

Orange zest from an orange

2 handfuls dried cranberry

1. Combine dry ingredients and set aside
2. Beat egg and sugar till dissolved and light
3. Add butter, the sour cream in thirds
4. Add extracts and zest
5. Add dry ingredients and fold in cranberries do not over mix. Clumps and a few dry spots is ok
6. Divide into 12 muffin wells and bake at 350 x 25-30 minutes

Green onion pancakes

Yields 2 pancakes

1. Whisk flour and 1/8 tsp salt with a fork.
2. Add water a tablespoon at a time
3. Knead for a few minutes until the dough comes together and water is distributed evenly
4. Cover with wet towel and let rest 30 minutes
5. Roll into a thin circle
6. Spread 1 TBSP of oil all over the surface
7. Sprinkle on green onion and salt
8. Roll into a cylinder, then roll into a snail shape
9. Cover and let rest 4 hours or overnight
10. Fry with oil on medium heat, about 3 minutes per side

Matt’s grandma’s Bran Muffins

I love Matt’s story about his grandma baking these muffins for his grandpa for breakfast. He would have a muffin, and I believe a glass of water every morning. He lived a healthy and full life into his nineties.  Here’s the recipe’s in Matt’s words…

Here’s the bran muffin recipe.  It gets put together in 5 steps:
> 1.  Combine 1c All Bran Cereal and 1c boiling water (set aside)
> 2. Whisk together 1&1/3c sugar, 2 eggs, 1c canola oil
> 3.  Mix together 2.5c flour, 2.5 teaspoons baking soda, 1/2 teaspoon salt
> 4.  Mix everything together and then add 2c buttermilk and 3c All Bran Cereal (yes more All Bran – fibery 🙂
> 5.  Now cook at 350 degrees for 15min
>
> **Note – You can let the batter sit overnight.  It will last for up to 6wks in the fridge**

Bread base for Cinnamon Raisin Bread and Monkey Bread

This raisin bread is so easy to make and comes out beautiful!  You do need to plan ahead because of the third rise, but I think it is well worth it.  The bread is buttery and rich.  Perfect for toast in the morning or with afternoon tea.  It’s a hit with the kids!  If there are any leftovers, this brioche-like bread is great for French toast or bread pudding.

Recipe-adapated by Martha Stewart and Cook’s Country

Basic Dough for Raisin Bread (one loaf) and Monkey Bread (standard Bundt pan, make half recipe for small Bundt)

• 1/4 cup warm water
• 1 1/2 tsp dry yeast
• 1 1/2 TBSP sugar
• 3 1/4 cups bread flour
• 1 tsp salt
• 1 cup warm milk
• 1 beaten egg
• 4 TBSP softened butter
• 1/2 cup raisins (optional for Monkey Bread)

Half Recipe for Small Monkey Bread

• 2 TBSP warm water
• 3/4 tsp active dry yeast
• 3/4 tsp sugar
• 1 1/2 cups + 2 TBSP bread or AP flour
• 1/2 tsp salt
• 1/2 c warm milk
• 1 beaten egg
• 2 TBSP soft butter

Raisin Bread Filing:

• 1/2 cup granulated sugar (or brown sugar)
• 2 tsp cinnamon
• 1/2 cup raisins

1. Combine yeast, warm water and a bit of sugar.  Let stand until foamy.
2. In a stand mixer fitted with a dough hook, add flour, remaining sugar, salt, milk and egg.  Add the yeast mixture.
3. Knead until well incorporated and the liquid is absorbed, about 10 minutes.
4. Add butter 1 tablespoon at a time and let incorporate into the dough.  Knead for 5-8 minutes until the dough is soft and smooth.  Add 1/2 cup raisins toward the end of the kneading.
5. Shape into a ball, and place back into the mixer bowl.  Cover with plastic wrap and let rise until doubled, about 1 hour
6. Take the dough out and gently deflate.  Cover with plastic wrap and let rise a second time, about 45 minutes.
7. Roll the dough into a 14X8 inch rectangle.  Mix the cinnamon and sugar together and sprinkle onto the entire surface of the dough.  Evenly sprinkle the raisins.
8. Carefully roll the dough into a tight cylinder, starting from the long end.  Pinch the seam closed.
9. Cut the dough in half longways.  With the cut side up, twist the two together, then tuck the ends under to fit into the buttered loaf pan.
10. Cover the dough and let the dough rise a third time, about 45 minutes
11. Place in 425 degree oven X 10 minutes
12. Lower the heat to 350, and bake an additional 25-30 minutes until the bread is dark golden brown, registering  an internal temperature of 190.  You may need to tent with foil if the top browns too quickly during baking.
13. Remove from the pan and let cool

For MONKEY BREAD:

Cinnamon Sugar Mixture (prepare half portion if making small monkey bread)

• 1/2 cup brown sugar + 1 TBSP cinnamon + pinch salt all combined in a bowl (I use the same amount for a small batch)
• 8 TBSP (1 stick) melted butter in a separate bowl

To make the dough, combine warm water and yeast in the mixing bowl.  Let foam.

Add bread flour, brown sugar, egg, milk, salt.  Mix with the dough hook attachment until a smooth ball forms (about 8- 10 minutes)

Cover and let rise for 1 hour.  May use an oven that has been heated to 200 degrees, with the oven off.  If time permits, do a second rise.

Once proofed, turn dough out on to work surface. DO NOT flour the surface.  Pat dough into a square and cut into fourths.  Then cut each fourth into sixteen pieces.

Roll each dough piece into a ball, dip into melted butter, then roll in the cinnamon sugar mixture.

Place into a very well oiled Bundt pan.  Spoon the left over butter and cinnamon mixture over the top of the dough. Let rise for another hour.

Bake at 350 degrees for about 30 minutes until the top is deep brown.

Monkey iBread

I’m trying my hand at breads that contain milk to introduce little E to baked products containing milk.  He failed his oral milk challenge, so now the task is to provide him with baked milk proteins to develop tolerance.  Thought that monkey bread would be popular and fun to make with little S.

Makes one small Bundt pan

Dough

• 1 TBSP warm water
• 3/4 tsp active dry yeast
• 1/2 cup room temperature milk
• 2 TBSP brown sugar
• 2 TBSP softened butter
• 1/4 tsp salt
• 1 1/2 cups bread flour

Cinnamon Sugar Mixture

• 1/4 cup brown sugar + 1/2 TBSP cinnamon + pinch salt all combined in a bowl
• 4 TBSP melted butter in a separate bowl

To make the dough, combine warm water and yeast in the mixing bowl.  Let foam.

Add bread flour, brown sugar, egg, milk, salt.  Mix with the dough hook attachment until a smooth ball forms, adding butter a little at a time (about 8- 10 minutes)

Cover and let rise for 1 hour.  May use an oven that has been heated to 200 degrees, with the oven off.  If time permits, do a second rise.

Once proofed, turn dough out on to work surface. DO NOT flour the surface.  Pat dough into a square and cut into fourths.  Then cut each fourth into eight pieces.

Roll each dough piece into a ball, dip into melted butter, then roll in the cinnamon sugar mixture.

Place into a very well oiled Bundt pan.  Let rise for another hour.

Bake at 350 degrees for about 30 minutes until the top is deep brown.

Let cool 5 minutes, then tun monkey bread out.  Best served freshly made.

Crunchy Green Onion Pancakes

I have memories of my mom making these on Saturday afternoons (she always slept in till about 11) after watching morning cartoons.  I loved the crispy tortilla, the salt and the fluffy egg.  They were my mom’s shortcut Chinese green onion pancakes using flour tortillas as a base and using only two other ingredients, egg and green onions.  Simple but so comforting.  I haven’t eaten these for years, but went back home to pick up little S from my parents’ house, where my mom made her delicious pancakes!

• 4 flour tortillas
• 4 eggs
• 2 green onions, sliced

In an 8 inch pan, heat a good amount of oil on medium.  Fry the first side of the tortilla till slightly browned.  Flip over and crack on egg over the top.  Break up the yolk with chopsticks and spread the egg over the top.  Sprinkle green onions  Once the egg has set a bit, flip the tortilla over and continue to cook until the egg is done.  Sprinkle with salt.  Cut into wedges, like my mom used to.

Corned Beef Hash

• Left over corned beef dinner:  corned beef, carrot, potato, cabbage – all chopped into small pieces
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 2 large cloves garlic, minced
• Kale
• Fresh thyme and oregano
• 4 eggs, fried to your preference

In a cast iron skillet over medium heat, melt a good amount of butter.  Once foaming, add onions, bell pepper thyme and oregano.  Cook for about 5 minutes to soften.

Add garlic and continue to cook until browned.

Add kale and cooked till wilted

Add corned beef dinner, adding a good amount of pepper.

Spread the mixture evenly over the bottom of the pan.  Place a heavy lid over it and allow to brown.  After about 5 minutes, stir the mixture and place the lid back on to continue to brown.

Once you have lots of tasty browned bits, fry your eggs.

To serve, spoon the corned beef mixed onto a plate and top with the fried egg.

Chocolate Beer Bread

Whipped up a batch for St Patty’s Day.  Turned out crisp and salted on the outside.  I really liked the malty flavor the porter imparts.  I don’t have the exact baking time.  30 minutes is an estimation.

• 2 2/3 cup flour
• 1/3 cup cocoa powder
• 1 3/4 TBSP baking powder
• 1/2 c sugar
• pinch salt
• 12 oz chocolate porter
• handful chocolate chips
• handful chopped walnuts
• 4 TBSP melted butter + more for brushing on top

Combine flour, baking soda, sugar, and salt then stir in wet ingredients till well combined.  Lumps are OK but don’t want dry pockets of flour.  Stir in chocolate chips and nuts.

Pour into 3 greased mini loaves and bake at 350 degrees till puffed and a toothpick comes out clean, about 30 minutes.

Let cool for about 15 minutes, the remove from pans.

Brush the tops with butter