Tuesday, August 25, 2009

Orange Waffles/Pancakes - w/ Buttermilk syrup

- 6 eggs
-1/2 teaspoon salt
-6 oz. can of orange juice concentrate, thawed (i've used regular o.j. as well)
-1/2 cup butter, melted
-1/4 cup sugar
-3 3/4 cup flour
-3 cup milk

-In one bowl beat egg whites until stiff peaks form. In separate bowl mix, egg yolks, salt, orange juice, butter, and sugar. Beat until smooth. Alternate adding flour and milk. Fold egg whites into batter. Bake in waffle iron. Serves 5.

This actually makes a lot and I always have tons left over. I also will make them into pancakes on my skillet, which my family likes better. They are so yummy. We love them. Here is a butter milk syrup recipe in case you don't have one. (We also have eaten them with fruit/powdered sugar and regular maple syrup. Both yummy options. )

-1 1/2 cups white sugar
-3/4 cup buttermilk
-1/2 cup butter
-2 Tablespoons corn syrup
-1 teaspoon baking soda
-2 teaspoons vanilla extract

in sauce pan, stir together sugar, buttermilk, butter, corn syrup, and baking soda. bring to boil, and cook for 7 minutes. Remove from heat, and stir in vanilla.

I recommend making this in a large sauce pan, cause if it spills over-it SUCKS to clean up. :)

Wednesday, August 19, 2009

Rotisserie chicken Article

I read a great article on Allrecipes.com about using Rotisserie chicken. The link is http://allrecipes.com/HowTo/Rotisserie-Chicken-Jump-starts-Snazzy-Meals/Detail.aspx check it out.

Tuesday, August 18, 2009

Monkey Bread

2 tbsp. yeast
6-8 cups flour
1/4 cup sugar
1 tbsp salt
2 eggs, beaten
4 tbsp. oil
2 cups butter (not marg.)

Make a sponge: 1/2 cup warm water, yeast.
Add 2 cups flour. Let rise.
Add to this mixture 2 cups warm water, sugar, salt, eggs, oil. Mix well, let double in size.
Add 6 cups flour. Let rise again.
Melt 1 cup butter in each of 2 bundt pans. Roll dough 1/4 in thick. Cut 25 pieces per pan using a soup size can. Dip both sides of dough in butter as you stack them vertically (on side) in budt pans. Let rise to top of pans. Bake 400 º F for 20-25 minutes.

Cinnamon Rolls

1 cup butter, melted
3/4 cup sugar
3 tsp. salt
1 cup warm water
2 tbsp. yeast softened in 1/2 cup lukewarm water
4 eggs, beaten with 1 cup cold water
7-1/2 to 9 cups flour (make a med. soft dough)
1/2 cup butter, melted and divided
Cinnamon and brown sugar for filling
Nuts and raisins, optional

Mix butter, sugar, 1 cup water. Add 3 cups flour followed by yeast. Alternate rest of flour with egg mixture until soft dough. Knead about 15 minutes. Let rise until doubled. Divide dough in half. Roll out 1/4" thick rectangle. Spread with 1/4 cup butter and sprinkle with cinnamon and brown sugar. Add nuts. raisins. Roll up like a jelly roll and cut 1" thick slices. Repeat with other half of dough. Set on large cookie sheet and let rise about 30 minutes to an hour. Bake 12 to 14 minutes (or until golden on top) at 400ºF. Frost with butter cream frosting while still warm.