Buttermilk Waffles- Double Batch

Prep Time: 5 minutes | Cook Time: 4 minutes each | Yield: 16 Waffles

Ingredients:

  • Canola oil spray for waffle iron
  • 8 TBSP (1 stick) butter, melted and cooled
  • 4 cups White Lily all-purpose flour or King Arthur whole wheat flour
  • 1 tsp salt
  • 4 TBSP sugar
  • 3 tsp baking soda
  • 3 1/2 cups buttermilk (see Note)
  • 4 eggs, separated
  • 1 tsp vanilla extract

Directions:

  1. Melt 1 stick of butter and let cool while you assemble everything else.
  2. Spray waffle iron lightly with oil and preheat it.
  3. Separate eggs. Keep egg whites in a separate bowl.
  4. In a large bowl, whisk together flour, salt, sugar and baking soda.
  5. In a separate medium sized bowl, mix together buttermilk, egg yolks, vanilla and melted butter.
  6. In your stand mixer with whisk attachment, beat the egg whites on high until they hold soft peaks. Fold them gently into the batter.
  7. Spread 3/4 cup batter onto the hot waffle iron and bake until done, usually 4 minutes.
  8. Put waffles on wire cooling racks so they don’t get soggy.
  9. Serve immediately or keep warm for a few minutes in a low oven.

Notes: These freeze well. Click HERE for single batch recipe that makes 8 waffles.

Recipe Origin: This is our adaptation of a Mark Bittman recipe, I think. Not sure. I have a Word printout of these that we’ve made dozens of times. This is our go-to waffle recipe.

Advertisements

The Best Caramel Cake in the World

Prep Time: 20 minutes | Total Time: 1 hour| Yield: 1 tall cake or 3 single layer cakes

Ingredients:

  • 1 box Duncan Hines Butter Recipe Golden cake mix (MUST be this one)
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup oil
  • 2 tsp vanilla
  • 8 oz cream cheese

Directions:

  1. Preheat oven to 350F. Get out your mixer.
  2. Combine all ingredients. Mix slowly for 1 minute. Scrape the bowl, and mix on medium for 2 minutes.
  3. Pour into 3 (three)  8″ pans and bake at 350F for 20 minutes or until toothpick comes out clean. I’ve also made this in 2 (two) 9″ pans, and it turned out fine. Bake for 30 minutes if you do this.

CARAMEL ICING

Ingredients:

  • 2 sticks butter
  • 1 cup dark brown sugar
  • 1 cup light brown sugar
  • 1/2 cup cream
  • 4 cups 10x confectioner’s sugar
  • 2 tsp vanilla

Directions:

  1. Have all your ingredients pre-measured and your tools at hand. This goes very quickly.
  2. Melt butter, dark and light brown sugar. Bring to boil.
  3. Add cream and bring to full boil again.
  4. Stir in confectioner’s sugar and vanilla.
  5. Pour through strainer/sieve. Pour over cakes immediately.

Notes:

Recipe Origin:  I’ll never tell.

Buttermilk Pancakes with Homemade Syrup

Prep Time: 7 minutes | Cook Time: 10 minutes | Total Time: 17 minutes | Yield: 16-20 pancakes

Pancake Ingredients:

  • 2 cups all purpose flour (I love White Lily)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 TBSP sugar
  • 2 eggs
  • 3 cups buttermilk
  • 4 TBSP butter, melted

Syrup Ingredients:

  • 1/2 cup butter
  • 3/4 cup sugar (could try 2/3 cup next time- was a little too sweet)
  • 1/2 cup buttermilk (could try next time to mix this 50/50 with milk or cream)
  • 1 tsp baking soda
  • 1 tsp vanilla

Directions:

  1. Preheat griddle to 375 F.
  2. Melt 4 TBSP butter and let cool.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
  4. In a separate smaller bowl, combine eggs, buttermilk and melted butter. Whisk until well combined.
  5. Pour wet mixture into dry mixture. Mix until combined.
  6. With a 1/3 cup measuring cup, pour pancake mix onto griddle. Cook until brown.
  7. To make syrup, combine butter, sugar and buttermilk in saucepan over medium heat until butter melts. Whisk until combined. Remove from heat and add baking soda and vanilla and whisk again.

Notes: These pancakes are so light and fluffy, and everyone loves the syrup that goes with them. Can freeze pancakes for later. Not sure how long syrup keeps.

Recipe Origin: Adapted from a website called Chef In Training.

Buttermilk Biscuits

Prep Time: 5 minutes | Cook Time: 13-15 minutes | Total Time: 20 minutes | Yields: 9 biscuits

Ingredients:

  • 1 1/2 cups White Lily self rising flour
  • 1/8 tsp baking soda
  • 1/3 tsp salt
  • 1 TBSP sugar
  • 3 TBSP Crisco + 1 TBSP for pan
  • 3/4 cup buttermilk (add 1 tsp at end if dough doesn’t seem wet enough)
  • 1/2 cup whipping cream

Directions:

  1. Heat oven to 475 F..
  2. Lightly grease  8 inch round cake pan or a cast iron skillet with Crisco. Set aside.
  3. Combine flour, baking soda, salt and sugar.
  4. Cut in Crisco with your fingertips, until dough feels pebbly.
  5. Add buttermilk and cream. Stir in with your hands. Let sit for 2-3 minutes.
  6. In a large bowl (preferably with a lid), pour about 1/2 bag of all-purpose White Lily flour. Sift it with a sifter or a mesh strainer. Make a well with the bottom of a medium sized bowl.
  7. Pour wet mixture into the well. Lightly dust top of wet mixture with flour. Flour your hands. Grab a biscuit sized piece of dough and gently shape.   The goal here is to handle it as little as possible. Put into pan, right next to each other.
  8. Bake 13-15 minutes. Set timer for 13 minutes, check. If they aren’t brown enough on the top add another 2 minutes.

Notes: These are so fluffy, and so light, and are very much like the biscuits my grandmother used to make.

Recipe Origin: Originally from A Day in the Country cookbook, put out by Chapel of the Cross. A great cookbook with lots of good jam and jelly recipes as well.

Wondertime Powerball Cookies

Prep Time: ? minutes | Cook Time: 0 minutes | Total Time: ? minutes | Yields: 40 cookies

Ingredients:

  • 1 cup peanut butter
  • 1/2 cup honey
  • 3 cups old fashioned oats
  • 1/2 cup ground flaxseed
  • 1/2 cup mini chocolate chips
  • 1 cup any combination of nuts and soft dried fruit (try 1/2 cup coarsely chopped peanuts or almond slivers and 1/4 cup each of unsweetened dried cherries and chopped unsweetened dried apples)

Directions:

  1. In a stand mixer or by hand, combine peanut butter and honey until smooth. Gradually add oats and ground flaxseed.
  2. Add chocolate chips and desired nut and fruit combination, mix in gently.
  3. Roll dough into golf ball-size cookies.
  4. For maximum presentation value, put in paper mini muffin cups.
  5. You can eat them right away, but they’ll be less sticky after a night in the fridge.
  6. They freeze well too, layered on wax paper in an airtight container.

Notes: Never give honey or foods with honey to a child younger than 12 months.

Variations:

1/3 cup finely ground raw almonds
1/3 cup peanut butter
1/4 cup real maple syrup
2 TBSP ground flax
1/2 cup sunflower seeds
1/2 cup Hershey’s dark choc chips (chopped to make finer)
1/2 cup dried sour cherries

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Blueberry Muffins

Prep Time: ? minutes | Cook Time: 14-16 minutes | Total Time: ? minutes | Yields: 24 Regular sized muffins, probably 36-48 Mini-Muffins

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 16 ounces sour cream
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 2 cups light brown sugar, packed
  • 2 cups old-fashioned rolled oats
  • 2 cups blueberries (if frozen, do not thaw)
  • 2 tablespoons sugar

Directions:

  1. Heat oven to 375.
  2. Line two 12-cup muffin tins with muffin-cup liners. This recipe won’t work without them. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.
  4. Fold in flour mixture and then — very gently — fold in berries. Fill muffin cups about three-quarters full. Sprinkle a pinch of sugar onto the top of each muffin.
  5. Bake for 25 to 28 minutes, or until edges are medium brown and tops are firm.
  6. Cool for 5 minutes, then remove muffins (in their papers) and finish cooling on rack.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Sweet Potato Biscuits

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 16 biscuits

Ingredients:

  • 2 to 3 medium sweet potatoes (about 1½ pounds)
  • ½ cup (1 stick) unsalted butter, cut into chunks
  • 2 Tbsp packed light brown sugar
  • 2 Tbsp granulated sugar
  • ½ tsp salt
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • 1½ cups flour
  • 1½ tsp baking powder

Directions:

  1. Heat oven to 400° F.
  2. Scrub sweet potatoes, prick them in several places with a fork, and microwave them until tender, at least 10 minutes.
  3. Carefully slice them in half, scoop the hot flesh from the skins, and add to a mixing bowl with the butter.
  4. Using an electric mixer, whip together potatoes and butter until well combined, about 2 minutes.
  5. Beat in sugars, salt and spices. Let the mixture cool for 15 minutes.
  6. Meanwhile, stir together flour and baking powder in a medium bowl with a fork. Add flour mixture to potato mixture, and use a fork to combine well. You might have to knead the dough by hand a bit at the end.
  7. On a floured surface, roll out or pat the dough into an 8- x 8-inch square about ¾-inch thick. With a sharp knife or square biscuit cutter dipped in flour, cut out 2-inch square biscuits. (Making them square means you can use all the dough in one go, rather than rerolling it.)

    Place the dough squares 2 inches apart on a baking sheet that has been greased or lined with parchment. Bake until they’re golden brown on the bottom and a toothpick inserted in the middle comes out clean, about 15 to 20 minutes.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.