What's Cooking

Buttermilk Waffles/Pancakes

2 c cake flour
3 t baking powder
1 t baking soda 
1/2 t salt
4 large eggs separated
2 c buttermilk 
1/2 t cream of tartar
4 T butter, melted 
1 t vanilla 

Syrup

Beat egg whites and cream of tartar to stiff peaks. 

Whisk 4 dry ingredients in large bowl. 

Whisk yolks and buttermilk. 

Stir yolk mixture into dry ingredients until just moistened. Add butter and vanilla. Batter will be lumpy. Fold in egg whites; do not overstir. 

Use in heated waffle iron for 12 Belgian waffles or on griddle for 24 pancakes. 

Chocolate Chip Muffins

1-1/2 c flour
½ c sugar
2 t baking powder
½ t salt
1/2 c milk
1/4 c oil
1 egg, beaten
½ c mini chocolate chips

 

Combine flour, sugar, baking powder, and salt in medium bowl. Add milk, oil, and egg. Stir until blended. Stir in chips. 

 

Fill greased or paper-lined muffin cups 2/3 full and bake at 400 for 25-30 minutes. Remove from pan, cool completely. Makes 12. 

Chocolate Tea Bread

¼ c butter, softened
2/3 c sugar
1 egg
1-1/2 c flour
1/3 c. cocoa
1 t baking soda
¼ t salt
1 c buttermilk or sour milk (1 T vinegar plus milk equal to 1 cup)

 

Cream butter, sugar, and egg in large bowl. Combine flour, cocoa, soda and salt; add alternately with buttermilk to creamed mixture. Beat on low until blended. Pour into ungreased loaf pan. Bake at 350 for 55-60 minutes. Remove from pan cool completely on wire rack. 

Chocolate Coffee Cake

2 c bisquick
2 t sugar
2/3 c milk
1 egg
1 c mini chocolate chips

Streusel Topping
½ c bisquick
1/3 c brown sugar
½ t cinnamon
2 t butter

Using pastry blender, combine all ingredients in small bowl until crumbly. Set aside.

Combine all ingredients except chips and streusel in bowl. Beat 30 seconds. Spread half the batter in greased 8-inch round pan. Sprinkle with half the chips and half the streusel. Repeat process with remaining batter, chips and streusel. Bake at 400 for 25-30.

Chocolate Filled Braid

Chocolate Filling
¾ c chocolate chips
2 t sugar
¼ c evaporated milk
1 t vanilla
¼ t cinnamon

Combine chips, sugar and milk in small saucepan. Cook over low heat, stirring constantly, until c mixture is smooth. Stir in vanilla and cinnamon. Set aside to cool.

Pastry
2-1/2 c flour
2 T sugar
½ t salt
1 package yeast
½ c milk
¼ c water
½ c butter
1 egg

Combine 1 c flour, sugar, salt and yeast in large bowl, set aside.

Combine milk, water, and butter in small saucepan; cook over low heat until 130 degrees; butter does not need to melt. Add gradually to dry ingredients, beat 2 minutes on medium. Add egg and ½ c flour; bet 2 minutes on high speed. Stir in enough additional flour to make a stiff dough. Cover and rest 20 minutes.

Turn dough out on to well-floured board and roll to 18x10 inch rectangle. Spread filling lengthwise down center third of dough. Cut 1-inch-wide strips diagonally along both sides of dough to within ¾ inch of filling. Alternately fold opposite strips at an angle across filling. Transfer to greased cookie sheet. Shape into ring, stretching slightly; pinch ends together. Cover loosely with wax paper brushed with oil; top with plastic wrap. Chill 2 hours to overnight.

Let dough stand, uncovered, and room temperature 10 minutes. Bake at 375 for 30-35 minutes or until lightly browned. Remove from cookie sheet and cool on wire rack. Brush with melted butter and drizzle with powdered sugar glaze.

Glaze
1 c powdered sugar
1 T butter
½ t vanilla
1-2 T milk

Beat sugar, butter, vanilla, and milk until glaze is smooth and of desired consistency.

Basic Sweet Dough

¾ c milk
½ c sugar
1-1/4 t salt
½ c butter
2 pkgs active dry yeast
1/3 c warm water (105-115 degrees)
3 eggs, room temperature
5-1/2 -6-1/2 c flour

Combine milk sugar, salt and butter in small saucepan. Heat on low until butter melts and sugar dissolves. Cool to lukewarm

Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture, egg, and 5 c flour. Beat with dough hook on speed 2 for 3 minutes.  Add remaining flour, ½ c at a time, until dough clinks to hook and cleans sides of bowl, about 5 minutes. Knead on speed 2 for 3-5 minutes longer.

Place in greased bowl, turning to grease top. Cover, let rise in warm draft-free place until doubled in bulk, about 1 hour.

Punch dough down and shape as desired for rolls or coffee cakes.

Cinnamon Swirl Rounds

1 c brown sugar
1 c sugar
½ c butter
¼ c flour
1-1/2 t cinnamon

1 recipe sweet dough

Mix all ingredients on speed 2 with paddle for 1 minute.

Roll dough to 10x30x1/4 inch rectangle; Spread cinnamon mixture evenly on dough. Roll tightly from long side to form 30-inch roll, pinching seam together. Cut into 21 1-1/2 inch slices.

Place. Rolls in 3 greased 8-inch cake pans. Cover, let rise in warm draft-free place until doubled, about 1 hour.

Bake at 350 for 20 minutes. Remove from pans immediately and spread caramel glaze over warm rolls.

Glaze
1/3 c evaporated milk
2 T brown sugar
1-1/2 c powdered sugar
1 t vanilla

Combine milk and brown sugar in pan and cook over medium heat, stirring constantly, until mixture beings to boil.

Beat milk mixture, powdered sugar, and vanilla with paddle on speed 4 until creamy, about 2 minutes.

Sour Cream Coffee Cake

½ brown sugar
1-1/2 t cinnamon
3 c flour
1-1/2 c sugar
3 t baking powder
1 t baking soda
½ t salt
1 c butter, softened
1 c sour cream
1 t vanilla
3 eggs

Combine brown sugar and cinnamon; set aside.

Sift flour, sugar, powder, soda, and salt. Add butter, sour cream, and vanilla and mix on stir speed with paddle until combined, about 30 seconds. Scrape bowl; mix on speed 4 and beat for a minute and a half; scrape bowl again. On stir speed, add eggs, one at a time; beating 15 seconds after each addition. Increase to speed 2 and bet for 30 seconds.  Spread half of batter in greased and floured 9x13x2 pan or 10-inch tube pan. Sprinkle with half of cinnamon sugar mixture; spread remaining batter in pan and top with remaining cinnamon and sugar. Bake at 350 for 50-60 minutes.

Crispy Waffles

2 c flour
2 T sugar
3 t baking powder
1 t salt
2 eggs, separated
1-1/4 c milk
¼ c butter, melted

Sift flour, sugar, powder, and salt into bowl. Add egg yolks, milk, and butter and beat with paddle on speed 4 until combined, about 30 seconds. Scrape bowl; beat 15 more seconds.

In clean bowl, beat egg whites on speed 8 until stiff. Fold egg whites into flour mixture, leaving a few fluffs. Bake in hot greased waffle iron.

Makes six 10-inch waffles.

Spiced Doughnuts

¼ c shortening
2/3 c sugar
2 eggs
3-1/2 c flour
3 t baking powder
1 t salt
½ t nutmeg
½ t cinnamon
2/3 c milk
Oil for deep frying

Beat shortening, sugar, and eggs with paddle on speed 4 for 1 minute.

Sift flour, powder, salt, nutmeg and cinnamon. Add half of flour mixture and half of milk to original mixture on stir speed, mixing 15 seconds after each addition. Repeat with remaining flour and milk; scrap bowl; beat on speed 4 until smooth, about 30 seconds.

Roll dough on lightly floured board to 3/8 inch thickness. Chill dough for 10 minutes if difficult to handle. Cut with well-floured 2-1/2 inch doughnut cutter.

Fry a few at a time in hot oil (350 degrees) turning until medium brown on both sides, 3-5 minutes. Drain on paper towels and sprinkle with powdered sugar.