Light, Crisp Waffles

I have been hungry for waffles lately and couldn't find the recipe I had previously used.  Before heading out of town last Friday, I found the perfect recipe that I wanted to try Sunday morning. 

I had read over the recipe prior to Sunday morning to ensure that I had all the ingredients listed.  To get a crisp outside coating on waffles, recipes state you should get a 'screaming hot waffle iron.'  The way I achieved this was to heat my waffle iron up as I mixed my 'first' batch of waffles.

I carefully measured 3 1/2 cups of flour followed by other ingredients and didn't realize anything was amiss until after I added the wet ingredients into the dry ingredients and had the consistency of cookies!  Quickly looking over the recipe, I immediately spotted where I had gone wrong.  The very first ingredient listed is 3 1/2 oz. flour... which is about 3/4 cup of flour and not the 3 1/2 cups that I had so carefully measured out!

So, after flinging the 'cookie waffle dough' into the trash I mixed up another batch that was delicious.  The trick was to follow the directions and pour onto my extremely hot waffle iron.

I saw a couple of recipes that called for cornstarch in the waffles and was curious to read about cornstarch.  While I knew that cornstarch was used as a thickener, I did not know that until 1850 it was used to starch laundry and had industrial uses as well!  Hmmm...

Light, Crisp Waffles

 

3-1/2 oz. (3/4 cup) bleached all-purpose flour
1 oz. (1/4 cup) cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup buttermilk
1/4 cup milk
6 Tbs. vegetable oil
1 large egg, separated
1 Tbs. sugar
1/2 tsp. vanilla extract 

 

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Heat the waffle iron.
Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a  measuring cup; mix in the egg yolk and set aside.

In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.

Pour the batter onto the hot waffle iron and cook until the waffle is crisp and nutty brown .  Eat and enjoy with maple syrup or try the Brown Sugar Syrup recipe.

Light, Crisp Waffles

Brown Sugar Syrup

Granola

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup walnuts, diced
• 1/3 cup shredded sweet coconut
• 1/8 cup plus 1 tablespoons dark brown sugar
• 1/8 cup plus 1 tablespoons maple syrup
• 1/8 cup vegetable oil
• 1/4 teaspoon salt
• 1/2 cup raisins

Directions:

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto sheet pan. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

*Use in Banana Coconut Breakfast Muffins

Inspired by Alton Brown:  Granola

Banana Coconut Breakfast Muffins

Ingredients:

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks unsalted butter, melted and cooled
• 2 extra-large eggs
• 3/4 cup milk
• 2 teaspoons pure vanilla extract
• 1 cup mashed ripe bananas (2 bananas)
• 1 cup medium-diced ripe bananas (1 banana)
• 1/2 cup small-diced walnuts
• 1 cup granola
• 1 cup sweetened shredded coconut
• Topping (optional)  granola or shredded coconut                                                    

Directions:

 

Preheat the oven to 350 degrees F.

Line 24 muffin cups (regular size pans, not mini size) with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. In another bowl, combine the eggs, milk, vanilla, and the melted butter.  Pour wet ingredients into the mixing bowl, blend together but don't over mix.

*If making the night before, cover bowl with plastic wrap and refrigerate.  In the morning (batter will be cold and stiff), continue directions:

Mash two bananas and add them to the batter.  Fold the diced banana, walnuts, granola, and coconut into the batter.  Spoon (or scoop using an ice cream scoop) the batter into the paper liners, filling each one to the top. Add topping, if desired.  Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Inspired by Ina Garten:  Banana Crunch Muffins

Italian Pasta Salad Recipe

Ingredients:

• 1/2 teaspoon salt, plus more for seasoning
• 1 pound bow tie pasta
• 1 cup store-bought balsamic vinaigrette dressing
• 1/4 cup mayonnaise
• 1/2 tsp sugar
• 2 cups halved cherry tomatoes or slicer tomatoes, diced
• 2/3 cup pitted kalamata olives
• 1/2 diced green bell pepper
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup thinly sliced red onion or green onions
• Grated Parmesan, for topping or mozzarella

Directions:

Bring a large pot of salted water to a boil over medium heat. Add the pasta cook it according to package directions.

While the pasta is cooking, in a small bowl, whisk together the balsamic vinaigrette, mayonnaise, and sugar.
Drain the pasta well, transfer to a large serving bowl, and let cool. Add other ingredients. Pour the dressing over the salad and toss to combine. Sprinkle with the cheese, toss lightly, and serve.

*Mushrooms, optional

Inspired by Paula Deen:   Italian Pasta Salad

Paula Deen's Smothered Chicken

• 1 cups all-purpose flour
• 1/2 teaspoon garlic powder
• Salt and black pepper
• 1 whole chicken (3 1/2 pounds), cut up, rinsed, and patted dry
• 4 tablespoons (1/2 stick) butter
• 1 small yellow onion, chopped
• 1 small green bell pepper, chopped
• 1 1/2 cups whole milk 

 In a wide, shallow bowl, whisk together the flour, garlic powder, and 1/2 teaspoon each salt and black pepper. Lightly sprinkle the chicken all over with salt and pepper. Dip each piece of chicken in the flour mixture, shaking off any excess flour. (Set any leftover flour aside to use in step 3.)

In a large skillet with a lid, melt the butter over medium-high heat. Add the chicken and cook, turning occasionally, until golden brown all over, 8 to 10 minutes. Transfer the chicken to a paper towel-lined plate to drain.

Add the onion and bell pepper to the skillet and cook, stirring, until softened, about 5 minutes. Stir in 3 tablespoons of the reserved flour mixture and cook, stirring, for 1 minute. Slowly whisk in the milk and 1/2 cup water. Simmer until the sauce has thickened and is nice and creamy, about 5 minutes.

Return the chicken to the pan. Cover and simmer on low heat until the chicken is tender, about 30 minutes, adding water as necessary.

Crawfish Etouffee

• 1 pkg. frozen crawfish tails
• 1 TB. Cajun seasoning
• 4 TB. butter
• 1/3 cup all-purpose flour, may need a little more
• 3/4 Cup finely chopped onion
• 3/4 Cup finely chopped celery
• 3/4 Cup finely chopped red bell pepper
• 1 - 2 TB. Garlic, minced
• 1/2 tsp. thyme
• 2-3 tsp. Worcestershire sauce
•  1 tsp. hot sauce, optional
• 3/4-1 Cup fresh tomatoes, diced
• 1 can chicken broth
• 1 - 1 ½ cups water
• 1/2 cup green onion tops, thinly sliced
• 3 TB. fresh Italian parsley, minced
• ½ tsp. salt, to taste, or to taste
• 1/2 tsp. PEPPER, or to taste
• Cayenne pepper, optional
• Hot cooked rice

Melt butter in a large skillet over medium heat. Stir in the flour and cook, stirring constantly, until the roux is the color of peanut butter, about 10-15 minutes. Add the onion, celery and bell pepper and cook until translucent, stirring regularly, about 5-10 minutes. Stir in the remaining cajun seasoning, garlic, thyme Worcestershire sauce and hot sauce, if using. Cook for 5 minutes. Stir in the tomatoes. Add a small amount of the broth, stirring well to form a paste. Add the remaining stock gradually, stirring constantly so it is nice and smooth. Bring to a boil and then reduce the heat to a simmer for about 30minutes (thickens the sauce.)

More broth may be added to ensure a gravy consistency.  Add the  crawfish, green onion and parsley; simmer for 10 more minutes.   Add salt, pepper and cayenne to taste.  Serve over rice.

Etouffee