Cranberry Waffles with Orange Syrup

Wafffes: 
1 cup flour
2 t baking powder
2 t orange zest
1/2 t baking soda
1/2 t cinnamon
1/8 t salt
1/2 cup cornmeal
1/2 cup sugar
1/2 cup dried cranberries, chopped
1 cup buttermilk
1/4 cup milk
1 egg
1 t vanilla extract
4 T butter, melted

Preheat waffle iron.  In a large mixing bowl, combine all dry ingredients (including cranberries). In a separate bowl or large measuring cup, whisk together the buttermilk, milk, egg and extract. Pour over dry ingredients and stir until just moistened. Stir in melted butter. If batter is too thick, stir in milk, 1 tablespoon at a tim, to reach desired consistency. Cook in waffle iron until golden brown.

Syrup: 
1 cup orange juice
1/4 cup sugar
1 T cornstarch

Combine all ingredients in a saucepan over medium head. Bring to boil. Boil 1-2 minutes until thickened. Makes about 1 cup syrup.

Apple Crumble Coffee Cake

Apple Crumble Coffee Cake

• 1 stick plus 2 teaspoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples

*crumble topping*

• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened

*brown sugar glaze*

• 2 tablespoons water
• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract

preheat oven to 350 degrees. lightly grease a 13x9 inch glass baking dish with 2 teaspoons of the butter.

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in a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. add the eggs 1 at a time, beating after the addition of each. in a separate bowl, sift together the flour, baking soda, cinnamon and salt. add to the wet ingredients alternating with the sour cream and vanilla. fold in the apples. pour into the prepared baking dish, spreading out to the edges.

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to make the topping, in a bowl, combine the sugar, flour, cinnamon and butter, and mix until it resembles coarse crumbs. sprinkle the topping over the cake and bake until golden brown and set, 35-40 minutes. remove from the oven and let cool on a wire rack for at least 10 minutes.

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to make the glaze, in a bowl, combine the sugar, vanilla and water and mix until smooth. drizzle the cake with the glaze and let harden slightly. serve warm.


recipe and photo from here.

Pumpkin Scones

recipe from Nicole Jones

Pumpkin Scones

• 2 cups flour
• 1/2 cup brown sugar
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/3 cup buttermilk
• 1/2 cup pumpkin
• 1 teaspoon vanilla

blend cold butter into dry ingredients. mix wet ingredients together and add to dry mix. stir just until all moist. shape into round on a floured surface. cut into 6 wedges.

mix 1 egg and 1 teaspoon milk and brush onto tops. sprinkle with sugar. bake at 375 for 20 minutes.

Egg & Spinach Quiche

Egg and Spinach Quiche Cups

10  ounces frozen chopped spinach

3/4 cup egg whites and one egg yolk

3/4 cup shredded mozarella cheese

1/4 cup red bell pepper, chopped

1/4 cup onion, chopped fine

hot sauce (optional)

1. Microwave the spinach on high for 2 1/2 minutes. Drain completely.
2. Line a 12 cup muffin tray with foil baking cups. Spray the cups with cooking spray.
3. Combine the egg substitute, cheese, mushrooms, spinach and onions in a bowl.
4. Add hot pepper to taste.
5. Divide evenly among the cups.
6. Bake at 350 for 20 minutes or until knife inserted comes out clean.
7. May then be frozen if desired.

Makes 6 mini quiches. 

originated here, I changed it a bit