WAFFLES ,PANCAKES and MUFFINS
Source of Recipe
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Blueberry Muffins
1 3/4 Cups Flour
2 1/2 Tsps. Baking powder
3/4 Tsp. Salt
3/4 Cup Sugar
1/3 Cup Vegetable oil
1/2 Cup Milk
1 Egg
1 Cup Blueberries, fresh or
frozen, do not thaw
12 Paper Cupcake liners
Preheat oven to 400°. In a large mixing bowl, place flour, baking powder,
salt and sugar. Stir lightly to mix. In a small bowl, beat together oil, milk and
egg. Pour liquid into flour mixture; mix slightly. Fold in blueberries and
fill paper lined muffin tins 2/3 full. Bake at 400° for 20 to 30 minutes or
until brown and crispy on top.
Baked French Toast (Overnight)
French bread cut into one inch slices, making eight slices
Combine:
6 eggs
3/4 cup milk
1/4 teaspoon baking powder
1 tablespoon vanilla
Pour over bread slices, cover and refrigerate overnight.
Sprinkle top with cinnamon and sugar. Bake 450 degrees for 20-25 minutes.
Serve with whipped cream or powdered sugar.
Belgian Waffles
1 pk Yeast, dry
2 c Milk -- lukewarm
4 Eggs -- separated
1 t Vanilla
2 1/2 c Cake Flour, sifted (see below)
1/2 ts Salt
1/2 c Butter
1 tb Sugar
Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to
yeast mixture with vanilla. Sift together flour, sugar and salt; add to liquid
ingredients. Stir in melted butter and combine thoroughly. Beat the egg
whites until stiff; carefully fold into the mixture. Let stand in a warm place
about 45 minutes until mixture doubles in bulk. Use 7/8 cup
mix per waffle.
CAKE FLOUR MIX
For each cup cake flour needed:
Put 2 tablespoons cornstarch and 1/2 tsp. baking powder
into measuring cup, spoon enough all-purpose flour to fill cup. Sift together 3 times. For 4 cups cake flour: Combine 3 1/2 cups unsifted flour with 1/2 cup corn starch and 2
Tsp. baking powder. Sift 4 or 5 times. Use in any recipe calling for cake flour.
MUFFIN MIX
8 cups unbleached flour, or all-purpose
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and
nutmeg. Mix well. Put into a large airtight container. Seal and label with date
and ingredients. Store in a cool, dry place. Use within 6-8 months.
Makes about 11 cups of Homemade Muffin Mix.
ALL BRAN MUFFINS
· 1 cup boiling water
· 3cup All-Bran cereal(or other bran cereal ,not flakes)
· 1/2 cup shortening
· 11/2 cup sugar(I have cut down on sugar with no ill effects to recipe
· 2 eggs,beaten
· 16 oz. buttermilk
· 21/2 cup flour
· 21/2 tsp. baking soda
· 1/2 tsp. salt
Instructions
1. Add water to i cup of bran cereal. Reserve 2 cups.
2. Sift flour,soda and salt and set aside. blend shortening and sugar
together. Add eggs and buttermilk. Stir in water and cereal. Blend in flour a little
at a time. Fold in reserved cereal.
3. Fill muffin papers half full and bake in muffin pan in 425 oven-20
minutes. Remove from pan and cool on rack.
" Muffin Mix in a Bag"
Mix together the following and place in zipper syle bag:
1 cup all-purpose flour
3 tablespoons sugar
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole bran
Attach the following instructions:
To make your "Banana Bran Muffins", place this mix in
a bowl, and add the following:
1 egg, beaten
1 cup banana, mashed and very ripe
1/4 cup milk
2 tablespoons oil
Stir just until the flour mixture is moistened. Fill greased or paper lined
muffin pans 2/3 full with mixture. Bake in 400 degree F oven for about 20-25
minutes or until done. Makes 1 dozen.
French Toast Custard
8 to 10 slices Day-old French bread (1 inch thick)
5 tbsp Butter or margarine, melted
4 Eggs
2 Egg yolks
3 C Milk
1 C Whipping cream
1/2 C Sugar
1 tbsp Vanilla extract
1/4 tsp Ground nutmeg
Confectioners' sugar, optional
· Brush both sides of bread with butter; place in a greased 13-in. x 9-in. x
2-in. baking dish.
· In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and
nutmeg; mix well. Pour over the bread. Cover and chill overnight.
· Remove from the refrigerator 30 minutes before baking.
· Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near
the center comes out clean.; Cool 10 minutes before serving.
Cinnamon Topped Rhubarb Muffins
Ingredients:
1/2 cup brown sugar, firmly packed
1/4 cup butter
1 (8oz) cup sour cream
2 eggs
1 1/2 cups all-purpose flour
3/4 tea baking soda
1/2 tea cinnamon
1 1/2 cups chopped rhubarb
1 tbs sugar
1/2 tea cinnamon
Procedure:
heat oven to 375 F. in large bowl combine brown sugar and butter. beat at
meduim speed until well mixed (1-2 min). Add sour cream and eggs; continue
beating ; scraping bowl often, until well mixed (1-2 min) in medium bowlstir
together flour baking soda and 1/2 tea cinnamon. By hand, stir flour mixture into
sour cream mixture just until moistened. Fold in rhubarb. Spoon into greased
muffin pans. in small bowl stir together 1 tbs sugar and 1/2 tea cinnamon,
sprinkle onto each muffin. bake for 25 to 30 min or until lightlyu browned. coool 10
min; remove from pans.
Banana Rhubarb Muffins
Ingredients:
2 Eggs
2/3 c milk
1/4 c Vegetable oil
2 c flour
3/4 c Sugar
1/2 c Mashed ripe banana
1 T. Baking powder
1/2 ts Salt
1/2 ts Nutmeg
1 c Chopped fresh rhubarb or frozen rhubarb, thawed and well drained
Procedure:
Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable
cooking spray or line with paper baking cups. In medium-sized bowl beat egg with
fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing
just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide
batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or
until golden brown. Immediately remove muffins from pan; cool on wire racks
Banana cream cheese muffins
Cream butter and cream cheese;
1/2 c. margarine, softened
8 oz. cream cheese, softened
gradually add sugar, beating until light and fluffy
1 1/4 c. sugar
Add, beating well
2 eggs
Stir in:
1 c. mashed banana
1 tsp. vanilla extract
Gradually add to banana mixture, stirring well. Do not overmix.
2 1/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
3/4 c. chopped nuts
Pour into well greased muffin tins. Bake at 350 degrees for 25 minutes or
until golden brown.
BANANA PANCAKES
Mix together all:
7/8 c. flour
1/4 tsp. baking soda
1 tsp. baking powder
1/4 tsp. each nutmeg and cinnamon
1/2 tsp. Salt
Mix together:
1 egg
1 ripe banana
1 c. milk
2 Tbsp. melted butter
cook as usual on grill
BAKED DONUTS
These muffins taste like doughnuts without frying.
2-1/2 tbsp. shortening
1/2 C sugar
2 eggs
1/2 tsp. nutmeg
6 tbsp. milk
2 C flour
2 tsp. baking powder
2/3 tsp. salt
1/2 C oleo melted
1/2 C sugar
Cream shortening and sugar until light and fluffy. Add unbeaten eggs, beat. Combine flour, baking powder, salt, and nutmeg and add to first mixture alternately with milk. Drop batter into well-greased muffin tins. Bake at 400F for 15 minutes. Remove from pans. While still warm dip into melted oleo and roll in cinnamon and sugar
Belgian Waffles (Vlaamse Wafels, Gaufres a la Flamande)
1 envelope active dry yeast
2 cups warm milk
2 1/4 cups all-purpose flour
1 egg
3 tablespoons granulated sugar
3 eggs yolks
8 tablespoons butter, melted and cooled to room temperature
1 teaspoon vanilla extract
3 egg whites, beaten to soft peaks
Combine the yeast and 1/4 cup of the warm milk in a small bowl and allow to proof for 5 minutes.
Sift the flour into a large mixing bowl and add the egg, yeast mixture, and sugar. Stir to mix well with a wooden spoon. Add the remaining milk and the egg yolks one at a time, stirring to incorporate. Add the melted butter and vanilla extract, stirring just to combine. Fold the egg whites into the batter, cover with a towel, and allow to rise for 1 hour.
Stir down the batter when ready to cook and cook according to your waffle iron's directions.
Makes about 12 waffles.
Crispy Yeast Waffles
2 2/3 cups flour
1 packet active dry yeast
2 tablespoons granulated sugar
1 teaspoon salt
1 3/4 cups milk
1/4 cup water
1/4 cup butter or margarine
3 eggs
In a large mixing bowl, combine flour, yeast, sugar and salt, mixing well.
In a saucepan, heat milk, water and butter until very warm - 120 to 130 degrees F. The butter doesn't need to melt. Add to flour mixture, add eggs and beat at low sped until moistened. Beat 1 minute at medium speed. Cover bowl with plastic wrap and foil; refrigerate several hours or overnight.
Stir down batter. Bake in waffle iron or Belgium iron on medium heat. .
Weekend Waffles
2 1/4 cups flour
1 package RapidRise® or active yeast
3 tablespoons granulated sugar
1 teaspoon salt
1 cup warm milk (105 degrees F to 115 degrees F)
3 large eggs
3 tablespoons butter, melted, or vegetable oil
2 teaspoons vanilla extract
In a large bowl, combine flour, yeast, sugar and salt. Add warm milk, eggs, butter and vanilla extract, stirring just until blended. Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes. Or cover and refrigerate overnight. Bake batter in heated waffle iron. Serve with your favorite toppings.
NOTE: To use active dry yeast, dissolve yeast in 1/4 cup warm water (105 degrees F to 115 degrees F). Reduce milk in recipe to 1 3/4 cups. Prepare batter as directed above, adding dissolved yeast along with milk.
Pancakes
Prepare waffle batter using 1 egg and 1 3/4 cup warm milk. Cover and let rise (or refrigerate overnight). Cook pancakes on oiled griddle over medium heat.
Heavenly Waffles
2 cups Bisquick
1 Egg
1 / 2 cup Oil
1 1/3 cup Club Soda
Mix and bake in heated waffle iron
TO KEEP WAFFLES HOT AND CRISPY TILL ALL THE COOKING IS DONE AND EVERYONE CAN EAT AT THE SAME TIME, HEAT OVEN TO 200 AND PLACE WAFFLES ON THE RACKS AS THEY ARE COOKED .
WAFFLES CRISP
Ingredients
3 eggs
2 5/8 cups(almost 3 but not quite) of milk
3/4 cup of oil ( I use canola)
3 cups of all purpose flour
2 Tablespoons of baking powder
1 1/2 Tablespoons of sugar
3/4 tsp.salt
Instructions
Heat waffle iron. Beat eggs, by hand until fluffy, beat in remaining ingredients just until smooth. Pour batter from a cup or a pitcher onto the center of the hot iron.
Bake until steaming stops, about 5 minutes. Remove to plate.
Variations
WAFFLE HOUSE WAFFLES
For the best clone of the 45-year-old secret formula for these waffles you really should chill this batter overnight in the fridge as they do in each of the restaurants.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1/2 cup plus 1 Tablespoon granulated sugar
2 Tablespoons butter, softened
2 Tablespoons shortening
1/2 cup half & half 1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla extract
1. Combine flour, salt and baking soda in a medium bowl. Stir to combine. 2. Lightly beat the egg in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half & half, milk, buttermilk and vanilla. Mix well. 3. Add the dry flour mixture to the wet mixture while beating. Mix until smooth. 4. Cover and chill overnight. (You can use batter right away if you like, but a good 12- hour chill makes the batter better.) 5. Rub a light coating of vegetable oil on a waffle iron. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating. 6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.
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