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Gingerbread Waffles




Source of Recipe


Beyond Wonderful


List of Ingredients




Gingerbread Waffles


3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffle iron.
In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not over-stir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Source is TOH
ROD RECIPES 08/05/2010 National Oyster Day Oyster and Sausage Fritters

Oyster Day is a pearl of a day. Oysters are a shellfish, or "mollusks" found in both freshwater and saltwater. They often produce pearls, making Oyster Day a real gem.
In the ocean (or freshwater for some types), oysters they sift food from the water around them. In doing so, they sometimes pick up a piece of sand or grit. If that piece of sand or grit gets lodged in the oyster's system, the oyster reacts to the irritant by slowly secreting a substance called "nacre" around the sand. Ultimately, it develops into a pearl. Do all oysters develop a pearl? No, but wouldn't it be great to open one up to find a sparkling pearl!?
Oysters are a delicacy, enjoyed by many. Some folk love oysters, especially the "upper crust". Others find oysters to be an acquired taste.
Celebrate Oyster Day by eating oysters, Or, buy some pearls for yourself or that special someone.
Did You Know? Seattle, Washington is the world's largest producers of cultivated pearls. They are known as the "Oyster Capital of the World".

Source is Holiday Insights

Oyster and Sausage Fritters


18–24 chilled oysters, shelled and drained*
8 ounces mild Italian sausage
2 cups all-purpose flour
2 eggs, lightly beaten
1 cup fine breadcrumbs or Panko**
~ vegetable oil for frying
~ salt
*Oysters vary in size. Cut them to fit the sausage if they are too large.
**Japanese Panko is a crispier style of breadcrumbs.

Recipe





Line a baking sheet with paper towels.
1. Chill the oysters in the refrigerator until firm.
2. Remove the casings from the sausage and form the meat into 18-24 small individual patties. Set aside.
3. Place the flour in a spacious bowl.
4. Remove the oysters from the refrigerator and blot dry with a paper towel.
5. Dredge the oysters in the flour and shake off excess. Set aside.
6. Place a floured oyster on top of a sausage patty. Fold the sausage over the oyster and pinch the edges, forming a tightly sealed fritter. Repeat with the remaining oysters and sausage.
7. Place remaining flour, eggs and breadcrumbs each in a separate bowl.
8. Dredge the fritters in the flour and shake off excess.
9. Dip them in the egg mixture, then in the breadcrumbs.
10. Preheat oil to 375 degrees.
11. Drop three or four fritters into the hot oil and fry until golden brown and crispy.
12. Remove the fritters with a slotted spoon and place them on the baking sheet. Blot off excess grease with a paper towel.
13. Salt lightly.
14. Serve immediately.