Fanny Farmer’s Raised Waffles

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Makes 8-10 waffles 8-10 waffles.

1 (1/4-ounce) envelope active dry yeast
2 cups milk, warmed
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 large eggs
1/4 teaspoon baking soda

Add 1/2 cup warm water to a large mixing bowl and sprinkle in yeast. Let stand to dissolve for 5 minutes.

Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. Cover the bowl with plastic wrap and let stand overnight at room temperature.

Heat a nonstick waffle iron. Whisk eggs and baking soda into batter. Pour about 1/2 to 3/4 cup batter into waffle iron. Bake until they are golden and crisp.

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Parmesan-Panko Crusted Tilapia

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This is one of the best tilapia recipes that I have found. It was on Mutt and Chops.

Ingredients-

  • 4 tilapia fillets (approximately ⅓ pounds each)
  • ½ cup unsalted butter
  • 1 tablespoon fresh Italian parsley, chopped
  • 3 cloves garlic, diced
  • 2½ tablespoon fresh lemon juice
  • ¼ cup grated Parmesan cheese
  • ¼ cup panko bread crumbs
  • Salt
  • Pepper

Method-

  1. Preheat the oven to 400° F.
  2. Season both sides of the tilapia fillets with salt and freshly cracked black pepper.
  3. Melt the butter and add the diced garlic, lemon juice, and chopped parsley.
  4. Place the seasoned tilapia files in a shallow baking pan.
  5. Spoon about ½ of the butter sauce over the fillets, making sure to coat the entire surface.
  6. Mix the panko and Parmesan cheese together, and spoon equally over each fillet.
  7. Bake until starting to turn golden grown (about 10 minutes).
  8. Randomly drizzle some of the remaining butter sauce over the fish and bake another 2 minutes or so.
  9. Remove from the oven and serve hot. You can slightly warm up any remaining butter sauce if anyone wants to add some to their fish.
Posted in Fish, Main Dishes, Uncategorized | Leave a comment

Tilapia Florentine

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Ingredients

  • 2 tilapia filets 
  • 1 tablespoons extra virgin olive oil
  • 1 tablespoon salted butter
  • 1/2 cup red bell pepper chopped
  • 1 cloves garlic minced
  • 5 ounces fresh baby spinach 
  • 3 ounces 1/3 less fat cream cheese
  • ¼ cup milk
  • 3 tablespoons grated Parmesan cheese
  • kosher salt
  • fresh black pepper

Method

  • In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
  • Add spinach seasoned with a pinch of salt and pepper mix until the spinach wilts down.
  • Add cream cheese, milk and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
  • Heat a separate skillet on medium high heat, add remaining oil and butter.
  • Season fish on both sides with salt and pepper and place on the hot pan.
  • Cook about 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
  • Divide the spinach mixture on the bottom of each plate and top with piece of fish.
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The Best Biscuits

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I did a Google search for the best biscuits and I found this recipe on at momontimeout.com I am not convinced that they are the best, yet. They are really good. Mine did not bake up as high as her photos on the website. I will use this recipe again and see what happens. They taste really good, I’d just like them to raise a little more when they bake. Here is her recipe with my notes-

Ingredients-

3 cups flour
3 T sugar
1/2 t salt
4 t baking powder
1/2 t cream of tartar
3/4 cup cold butter
1 egg
1 cup whole milk

Method-

  1. Preheat oven to 450 degrees
  2. Mom on Timeout says that the secret to excellent biscuits is cold butter. I actually took mine out of the freezer and grated it on the big holes of my cheese grater. This was an excellent idea minus the incredibly frozen fingers i ended up with.
  3. Mix the dry ingredients in a bowl.
  4. Since my butter was grated i just mixed it into the dry ingredients with a large spoon and broke up larger chunks quickly with my fingers. You don’t want to mix so much that your butter gets too soft.
  5. I took the milk and egg straight from the refrigerator. Add to the dry ingredient and butter mixture and mix just until everything is well combined.
  6. Turn the dough out onto a floured surface and knead it just a few times then shape into a round.
  7. I used a floured rolling pin to roll it out to a 1 inch thickness. Then cut with a biscuit cutter and place on a parchment lined baking sheet.
  8. Bake for 10-15 minutes or until lightly browned on the top.
  9. Brush the tops with melted butter. The recipe says it makes 12, I got 9.

 

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The BEST Sugar Cookies

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At Christmas time I decided to make several different sugar cookie recipes in a quest to find my favorite. Kristina recommended this recipe  

Sally’s Baking Addiction has a lot of great recipes you should check out. The thing I love most about this recipe is that the cookies hold their shape and do not spread too much. They are also sturdy and don’t crumble when toddler hands are frosting them. Best of all they are seriously tasty.

Posted in Comfort Food, Cookies, Nostalgia | Leave a comment

Peanut Sauce

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This peanut sauce is so delicious on Asian style salads, chicken or eaten out of the jar with a spoon. I don’t always have everything called for, but no matter what combination of ingredients I use it is always so good. I usually use fresh garlic and ginger in recipes, but by adding garlic powder and ginger powder this keeps in my refrigerator much longer.

  • 1/2 cup creamy peanut butter
  • 1/4 to 1/2 tsp ginger powder
  • 1/4 to 1/2 tsp garlic powder
  • 1 1/2 Tbsp fresh lime juice
  • 1 1/2 Tbsp low-sodium soy sauce (or regular)
  • 2 tsp sriracha or Thai sweet chili sauce
  • 1 1/2 Tbsp packed light-brown sugar
  • 1 1/2 Tbsp honey
  • 1 Tbsp sesame oil
  • 4 – 6 Tbsp hot water (just enough for the consistency desired)

Blend everything in a blender or with a stick blender until smooth. I store it in jar in the refrigerator until needed. Can be served cold or slightly warm.

Posted in Comfort Food, Quick and Easy, Salads, Sauces, Talking Food | Leave a comment

Cherry Pie Jello

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Ingredients-

  • 1 large 6 oz box cherry Jello
  • 2 cups boiling water
  • 1- 21 oz can cherry pie filling
  • 1- 20 oz can crushed pineapple (not drained)
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1 small 3.4 oz box instant vanilla pudding

Method-

  • Boil the water. While water is heating up, pour the large box of Jello into a 9×13 pan.
  • Pour the 2 cups of boiling water over the jello in the dish. Using a whisk, slowly mix the jello and water together until all of the Jello is dissolved. Make sure to scrape up all of the Jello off the bottom of the dish.
  • Pour the contents of the can of pineapple and the can of cherry pie filling into the pan with the Jello and water. Mix with large spoon.
  • Place pan into refrigerator. Let set up for about 2 hours. It’s usually set after 1- 1 1/2 hours.
  • Whip the cream in a large bowl until stiff, set aside.In another bowl, whisk together 1 cup of milk and the box of pudding. Fold the pudding mixture into the whipped cream. Spread the whipped cream mixture over the set-up Jello mixture in the pan. Serve immediately, or return to fridge until ready to serve.
Posted in Jello, Nostalgia, Salads, Side Dishes, Summer | Leave a comment

Texas Sheet Cake

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I thought a search for the perfect Texas sheet cake would be easy. Not so! There are a million recipes out there. I combined a few and this is what I made yesterday. I think it’s still a work in progress. I have noted some possible revisions.

2 cups (8.8 ounces) all-purpose flour

2 cups (14 ounces) granulated sugar

1/2 teaspoon salt (PW 1/4 teaspoon)

1 cup (8 ounces) unsalted butter

1 cup water

1/4 cup (1 ounce) * natural unsweetened cocoa powder (PW 5 tablespoons)

1/2 cup buttermilk

2 large eggs

2 teaspoons vanilla extract

1/2 teaspoon baking soda (PW 1 teaspoon)

  • Preheat the oven and prep the pan: Preheat the oven to 350°F. Spray or butter a half-sheet pan (13×18 inches) and line the bottom with parchment.
  • Combine the dry ingredients: Whisk the flour, sugar, and salt together in a large mixing bowl.
  • Make the batter: In a saucepan over medium-low heat, combine the butter, water, and cocoa powder. Whisk until melted and smooth, and then bring to a simmer. Once simmering, remove from the heat. Using a whisk or electric mixer, beat the hot cocoa mixture into the dry ingredients until combined. Beat in the buttermilk, eggs, and vanilla, followed by the baking soda, until combined.
  • Bake the cake: Spread the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and set the pan on a wire rack to cool briefly, about 5 to 10 minutes, while you make the frosting.

Chocolate Marshmallow Frosting

1 cup butter (2 sticks)

3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)

1/2 cup cocoa powder*

2 tsp vanilla

32 oz bag of powdered sugar (about 8 cups)

5-6 cups marshmallows

• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.

• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.

• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an     electric mixer till smooth.

• Pour in the marshmallows and mix in with a spatula.

  • Then pour the warm frosting over the cake after it has cooled 5 minutes.  It’s best to frost while the cake is warm, so the marshmallows puff up a little. Do your best to spread the frosting evenly around.

*As a slight variation, sub in 1 tablespoon Dutch-process cocoa in both the cake and the frosting for a deeper, richer chocolate flavor.

Posted in Brownies, Cakes, Chocolate, Comfort Food | Leave a comment

Curried Chickpea Sandwich

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Makes: 4 sandwiches
Prep time: 10 min
Cook time: 5 min

  • Two 15 ounce cans chickpeas (garbanzo beans), drained and rinsed
  • 1 medium celery rib, finely chopped
  • 2 tablespoons finely chopped shallots
  • 2 teaspoons finely chopped fresh leaf parsley
  • 1/2 cup vegan or standard mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • Fine sea salt and freshly ground black pepper
  • 1 cup greens (such as iceberg, romaine, or watercress), optional
  • 1 large ripe tomato, seeded and cut into 1/2-inch dice, optional
  • 4 whole wheat pitas, tops cut off, optional
  1. Coarsely mash the chickpeas, celery, shallots and parsley together with a potato masher or large fork in a medium bowl. Be careful not to overdo it or the chickpeas will become mushy. Add the mayonnaise, vinegar, curry powder, and turmeric and mix well. Season to taste with the salt and pepper. (The salad can be covered and refrigerated for up to 3 days.)
  2. Divide the salad, greens and tomato equally among the pitas and serve.
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Mel’s 5 Minute Hot Fudge Sauce

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Mel’s Kitchen Cafe has great recipes that I use all the time. This hot fudge sauce has three variations and sounds wonderful. Normally, I don’t put a recipe here. I just put the link. Unfortunately, it doesn’t seem to be a link to take you directly to the recipe. I will paste the recipe in and the link is at the top of this paragraph.

INGREDIENTS:

  • 8 ounces (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note)
  • 3/4 cup heavy cream
  • 4 tablespoons (2 ounces) butter
  • 1/4 cup light corn syrup
  • 2 tablespoons packed light brown sugar (optional)
  • 2 tablespoons natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy)
  • 1 teaspoon pure vanilla extract

Directions:

  1. In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don’t let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency.
  2. Remove the pan from the heat and stir in the vanilla.
  3. PEANUT BUTTER-CHOCOLATE VARIATION: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup.
  4. BUTTERSCOTCH-CHOCOLATE VARIATION: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons.
  5. Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don’t let it boil or simmer) or in the microwave for 20-30 seconds at a time – thin with additional milk or heavy cream, if needed.

Use chocolate that you like the flavor of.

Posted in Chocolate, Desserts, Toppings | Leave a comment