Saturday, November 21, 2015

Pumpkin Spice Waffles: a perfect Thanksgiving breakfast!

Seriously easy, just the ticket to hold the family hunger off until the main show starts and absolutely delicious!
I serve with maple syrup and chopped pecans...but you really don't need the chopped nuts these are great with just syrup!

You can mix up the dry ingredients ahead of time, store in a baggie and have them ready to go on Thanksgiving morning.  The rest is pretty easy and YOU will be a STAR in your family’s eyes!
Dry ingredients:                                                               
1/3 C. brown sugar                                         
3 T. Cornstarch                                                 
1 ¼ cups self-rising flour                                                               
2 t. cinnamon                                                    
2 t. ground ginger                                           
¼ t. ground cloves
¼ t. ground nutmeg
Wet Ingredients:
2 eggs separated
1 C. whole milk (buttermilk if you have it)
1 T. lemon juice or vinegar (if using whole milk)
3 T. Melted Butter
1 C. Canned pumpkin (NOT pumpkin pie filling)

Pre heat waffle iron.
Mix together all the dry ingredients.  I use a whisk to make sure the spices are distributed evenly.
In a medium mixing bowl combine the milk and lemon (not necessary if using buttermilk) and let rest while beating egg whites.
Beat egg whites until stiff.
Add the egg yolks, and canned pumpkin to the milk and beat until smooth. ( I just use a whisk for this)
Drizzle in the melted butter while whisking.
Add the wet ingredients to the dry and whisk just until incorporated…a few little lumps do not matter.
Fold in the egg whites.
Ladle into hot waffle iron and follow manufacturer’s directions. (No waffle iron? Make pancakes!)

Friday, October 2, 2015


Below is the recipe I use for the dough.  
To make Focaccia with onions just let the dough rise a little while after you have shaped it into two circles.  When the dough has risen a little use your knuckle to put dents in the dough and then spread with thinly sliced fresh onions ( or you can saute the onions which is really good also) then drizzle with olive oil and bake according to the directions. 
Alternately, if you are in a rush, you can use fresh pizza dough that you buy at the market.  Just let it rise in the plastic bag at room temperature for a couple of hours before spreading it out into one circle.  I spread the dough using my hands not a rolling pin but both work.

Here’s the recipe for the pizza dough:
500 grams flour (I prefer to use weight measurements for this because it is more exact)
1 1/4 Teaspoon dried yeast. (the original recipe calls for 15 grams fresh yeast)
300 ml lukewarm water
1 Teaspoon ground sea salt ( original recipe calls for 10 grams sea salt)
2 Tablespoons extra virgin olive oil

1. Dissolve the yeast in the warm water.
2. Mix all the ingredients in a food processor using the dough hook and then let it knead for about 2 minutes.
3. Place dough into a bowl, cover with a damp towel and let rise in a warm place until doubled.  About one to one and half hours.
4. Knead the dough to get rid of bubbles and then divide into 5 equal pieces.
5. Roll into balls and cover with damp tea towel; let rise for 30 minutes.
Pre heat oven to 475
6. Flatten the balls and roll out into a 10-12 inch circle
7. Place on pizza paddle that has been sprinkles with corn flour and cover with toppings
8. Slide onto heated pizza stones and bake in 475 degree oven for 13-15 minutes.

Thursday, September 17, 2015


Fall screams apples and cinnamon so I chose to make this cake as part of a national project of amazing people, a swirl Bundt pan named Dorothy and a cook book called Todo.  Every person Dorothy visits makes a cake and adds the recipe to Todo....They have been traveling the United States for over a year now and have many months on the road before they finally arrive back at Jenni's house.  My son thinks this is one of the best cakes I make so it seems just the right recipe to add to Todo and pass on!

·         2 Apples
·         1 ½ cups Self-rising flour
·         1 ½ cups Powdered Sugar
·         2 t. cinnamon
·         4 oz Butter
·         3 eggs
·         1 cup Walnuts chopped
·         Juice and zest from 1 lemon
·         For the Glaze: mix together the juice of one lemon and 1 cup powdered sugar.
1.       Pre-heat oven to 350
2.       Peel, seed and chop the apples, coat with lemon juice and zest
3.       Melt butter
4.       Separate eggs, mix yolks & sugar together then add the melted butter, flour and nuts
5.       Fold in the apples and lemon juice
6.       Beats egg white until stiff
7.       Gently fold egg whites into batter one third at a time
8.       Spread batter in a Bundt swirl pan coated with nonstick spray
9.       Bake 45-55 minutes
10.   Let cake cool for 10 minutes before turning out onto cake platter

11.   When the cake is barely warm drizzle with lemon glaze.
This video shows you step by step instructions in just a few minutes!  It really one of the easiest cakes ever!