Fluffy Sourdough Waffles ( Overnight Mix)

 

 

I am always creating  new recipes for using sour dough starter in baking. I made some really good mix for waffles that you can make ahead and keep in the refrigerator for up to 10  days( or I have kept it longer, still turned out great in the waffle iron). A tip on how I cook these....After I mix the main batter, I put it the refrigerator in a 4qt to 6qt container.  When I wanted to make some waffles I measured out the amount of Main batter I needed (*** see  details in recipe below ) and on the day I was making the waffles,add the morning Ingredients based on the ***Main batter amount used. This way I only cooked what the two of us wanted. The Main Ingredients batter sat in the refrigerator until I wanted waffles again. It works out and because it was a sour dough mix the flavor got better the longer it sat in the refrigerator .  

First you mix up the Main ingredients. I use my stand mixer. do not over mix . Just until all the ingredients are mix in ( make sure no flour is visible) . Now rest at room temp between 68-74 degrees over night ,at least 12 hours.

 

Main ingredients:

4 cups all purpose flour

2 cups buttermilk

2 Cups  Active Starter, Sourdough 

2 Tablespoon sugar ( I use Maple sugar)

 In the Morning add  the Morning Ingredients.to the Main mixture

Morning Ingredients

4 Large eggs beaten

1/2 cup of unsalted melted butter

2 teaspoon Baking soda 

1 teaspoon fine salt , use can use less  ( if you use salted butter omit the salt)

Mix well  together.

Use your stand mixer  for easier mixing. 

 Heat Waffle Iron. Cook according to waffle maker directions. Mine takes about 4-5 minutes.

 these waffle are very light and fluffy.

If you have left overs they can be reheated in the toaster .

 MY TIP

***Now if you want to only make a 4 waffles, keep the Main Ingredients mixture the same, Measure about 1/4 out of it. add the Morning Ingredients as follows:

1 large egg

2 Tablespoons melted unsalted butter

scant 1/4 teaspoon Salt (if using salted butter omit)

 1/2  teaspoon Baking Soda

 

 Heat Waffle Iron. Cook according to waffle maker directions

 Makes 16 full size waffles.

Why is my Sourdough bread not turnng out? Help!!

 I have been making Sourdough bread for  while now.  Trying all different kinds a starters, Raisin, Rye and others. All of this was adding up n the jars, since I only was make one or two loafs at a time a couple times a weeks. We loved the English Muffins and my New Orleans SD. Started to look for more books on Sourdough recipes. 

Now if you know how I work. Books and I do  not work well together. It seems the recipe has to be tweak. Most  books have a statement  at the beginning " recipes may not turn out exactly like the pictures". What!! why post the photo.... However, I found out that the measurements where off or the instructions were not clear. After cooking with Sourdough for awhile now, my learning  curve has increased.

For one the way every one measures is different. Even with a scale, they can be different. Some weigh heavier and some lighter. having a few of them I see the issue. Where you set them out to be used. On one surface wood, or on Granite, stone , marble, laminate . All surfaces are not the same. One suggestion  is to always use the same surface and place to measure the ingredients. Measure them twice. Use the same containers for each the item. Like one container to measure the flour, one for the sugar and one for the wet items. I have measured the sourdough in a  one cup and then on a scale and Have gotten a different gram measurement than the book. Is the Starter thicker and thinner. That will effect the outcome of the bread. If the starter is thicker then you need more liquid in you mix.  If the starter is thinner it will need to add more flour. Plus the thinner ones can cause all sort to  different outcomes. The thing that I learned is it is important to stir the starter after the rise  in the jar, before you measure it. That will make your outcomes consistent. It will also help in  tweaking the recipe.

I have learned what Type of oil to add. For breads I usually use a lighter oil like sunflower. Pizza dough uses a robust olive oil.  Italian bread use a lighter EVO oil. Dessert items use a coconut or Sun Flower can be used., you what that bread to has no oily taste. I tend to use unsalted butter for Desserts recipes. depending on the recipe I melt it or cut it into the dry ingredients,

Next s the baking temps. This can be tricky, do we use the convection oven or the regular oven settings. I found that using the  regular setting ,the normal oven , does better. It browns better. Set the temp and let it come to temp, do not put the bread in when it come to  temp and the oven buzzes. Let the oven sit at the temp for 5 to 10 minutes before putting the bread in. It is also good to heat the oven up to 5 degrees more and then turn it down to the correct temp once the bread is  in. This helps with the heat loss as you open the oven door. Also  always using  parchment paper is a plus. I put a sprinkle of semolina flour on the top of the paper and some on the top of the regular breads. Found that the cover on the top does not sick to the bread during the final rise, and the bread does sick to the paper, the bottom comes out great.

As always wait for the bread to cools down before cutting. This helps with the heat pocks in the bread to even out. Making it not gummy. One thing I do is put a light weight gauze towel on the top as it cools . this helps make the top do so hard. However if you like the crusty top leave the  bread to cool naturally. we like to toast our bread so like the softer tops.

I hope this helps with some issues we see in the sourdough bread making. I will be posting some more SD recipes with the real photos, no wish it was like that ones. This next week I will be posting my Blueberry Almond Paste Scones. I will also be working on a recipe for SD French Croissant.

So... WHAT HAPPENED? I Followed the Recipe.

 

 

Ever used a Book recipe and only did the weight  (grams, OZ or ML) measurements? Then you bread did not turn out  right ? Well I did and  will tell you what I found out.

It was a bread book.. I thought A good one. However, every recipe I made did not turn out right. Decided to use  the cup measurements and the scale together. What I found out was the books weight measurements were double!  My suggestion  is to do the cup and scale to check the books Author or the online recipes weight accuracy .

Once I started doing that my bread started to come out right. Sometimes folks publishers do not check the details. Was very surprised that the books ingredient weight measurements  were that far off. 

Banana Nut Sourdough Waffles

 

Having Sourdough Starter all the time has made me create New recipes. We had some Bananas that need to be used as they were very ripe. Using very ripe bananas in a bread recipe is great, as you do not have to add sugar. The sweetness is  intensified  n the bananas. So do not throw them out mash them and use them in cooking. They can by added in any Recipe instead of the sugar. Even cookie ones. 

 

{For this recipe you will need 2 very ripe bananas mashed about 1 cup }

Wet ingredients:

3/4 cup active Sourdough started

3 large eggs

3Tablespoons Melted Butter. cooled slightly

2 teaspoons Vanilla extract

1 Cup Coconut Milk ( you can use 2%Milk)

Whisk this together, then add Mashed Bananas (1 cup)

Dry ingredients:

2 Cups Flour -all Purpose- Sifted.

2teaspoons baking power

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1/4 to 1/2 cup of chopped Walnuts. (Depending on if you like more walnuts in your waffles)

 Mix together and add to the wet ingredients. Mix well.

Follow your waffle make instruction to cook.

 

I use a Belgium waffle maker , enjoy.

Pumpkin and Banana Sourdough Waffes.

 

I started making my own sourdough bread earlier this year. With the sourdough starter I made some waffles. Make sure your starter is active. That means you have fed it and allow it to set for 6 to 12 hours. 

 Wet ingredients: 

2 large eggs 

1 ripen Banana mashed 

4 Tablespoons melted butter, cooled slightly 

1/2 cup milk 

1 Cup Starter, Sourdough 

1 Tablespoon Honey

 ....whisk together till well blended 

 

 Dry Ingredients: Mix in separate bowl....

 1 + 1/4 cup Flour

 2 teaspoons Baking Powder

 1/2 teaspoon Baking soda 

1/2 teaspoon fine salt 

2 teaspoons Pumpkin pie spice .

 

...Whisk dry ingredients together. Add to wet ingredients, Mix well 

 

 Heat Waffle Iron. Cook according to waffle maker directions

 Makes 6 full size waffles.

Everything Bagel Chaffle- A Keto friendly recipe

 

Ingredients:

1 tsp Fine ground Almond Flour

1 tsp Everything Bagel spice.

1 whole Large egg.

3/4 cup Mozzarella cheese shredded  

Cream cheese for the top and sprinkle some more Everything Bagel seasoning on top.

beat the egg in a bowl

Add the almond flour spice and Cheese and stir well.

heat up the mini waffle iron.

*add a little bit of cheese to  the bottom close lid for a few seconds.

 open lid add  half the mixture and add a little cheese on top, close lid.

cook for 4 minutes. open and remove Chaffle to wire rack to cool.*

Repeat  from the  * to * .

Once cooled spread cream cheese on top and sprinkle with some more spice.

 Enjoy.

This recipe is on many forums. I tried it and loved the flavor. Eating Keto is interesting  because I have to really look at the carbs and watch the sugars. Bagels have always been my weakness. This recipe satisfy the desire for me.

Kitchen Gadgets and Keto Donuts.

I have been trying to eat Keto to control my Sugar and loose weight. One thing missed is the donuts. This recipe is a good one to use with my BabyCakes Donut maker. they are glazed with a maple keto friendly glaze. This gadget is one of the best I have purchased. Love the way is makes mini Donuts. It is still available in many store an online.

 

Keto Donuts.

 

• 3 ounces cream cheese room temp mixes better
• 3 large eggs
• 1/4 cup almond flour
• 1 Tablespoon coconut flour
• 1 teaspoon baking powder
• 1 teaspoon  Mexican vanilla extract
• 2 Tablespoon Splenda Allulose
  
• 1 Tablespoon  Lakanto Powered Monkfruit Sweetener.
• 1/4 teaspoon Xanthan Gum
  

1.   Mix the dry ingredients together and sift, set aside
2.  Blend eggs and cream cheese, vanilla together 
   
3. combine Dry mixture with Wet and blend together until creamy and thick. ( I use an Immersion Blender to do this,
   
4. Heat  Baby Cakes Donut maker up  Pour batter into each well of the donut maker.
5.  cook for 3 minutes on one side, flip and cook for an additional 2 minutes.
6. Remove donuts and set aside to cool slightly. Repeat process with the rest of the batter.
7.  make the glaze ( recipe below) dip tops on donut in glaze. Set aside to set up.
   

  The Maple Glaze

 2 Tablespoons of Lakanto Powered Monkfruit sweetener

 1 Tablespoon of Vermont Sugar Free Maple syrup

 about 1/2 Tablespoon of Coconut milk.

Mix together with with small whisk until  smooth.

Dip donuts top into glaze.

Auntie E's Kitchen Old Fashion Banana Bread.

 I love Banana Bread.  Recently I was ask to post a recipe for Old Fashion Banana Bread. I have a recipe from the 1940's.It was in  my Grandmothers recipe collections. It is a simply one and very easy to make.  She had made it several times. I remember eating it as a young child. Make one 8x4x2 1/2 loaf. Bakes in a 350 F degree oven for 50 minutes.

 
 3 very ripe  Banana's Mashed equaling  1 Cup Mashed Banana's
2/3 cup  Sugar
1 and 3/4 cups All Purpose Flour

2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 Large Eggs
1/3 cup Shortening
2 teaspoon Vanilla Extract



Sift Flour then measure the Flour, you will need 1 and 3/4 cups for sifted Flour.

Now add the Baking Powder,Baking Soda and Salt and re-sift 3 times. set aside

Cream together  shortening and sugar until light and fluffy.

Add eggs one at a time and beat well after each one.

Add Mashed Banana's and mix on low, folding in. do not over mix, Just fold in the mashed banana.

 divide the flour into 4 portions, add one portion at a time mixing until smooth. then add another portion and repeat mixing til smooth. Continue until all the flour has been added.

Pour into a 8x4x2 1/2 inch well greased bread pan

Place in Preheated 350° F on the middle rack for 50 minutes, test with knife or cake tester to make sure bread is done. The tester  used should come out clean.
When done allow to cool completely, remove from pan , cut and enjoy.

Recipe copyright ,1948 WM.H.Wise & Co.,Inc."

 

It's October, timefor OctoberFest food.

 

October is my favorite time of the year. I love the smell of Fires burning and the Colors of  the Trees. The crisp smell of the air. Plus the changing of the season weather.

It is time for some great October fest food. Here is the link to all of my Recipes for  Octoberfest Food. the link will take you to  the grouping of recipes.Enjoy.

You can click on this  link..... OctoberFest Time 

Or you can click on the link on the side bar.

AUNTIE E'S BLUEBERRY MUFFINS

 We have been watching our sugar impact during this Covid 19  Quarantine  time. I am on the borderline of Type 2 Diabetes. Hubby is just trying not to gain a boat load of weight.
This recipe does have some natural sugar in it. Mostly on the topping. I did try using a Trivia Brown sugar topping once and it really didn't do well. Therefore I now use regular Dark brown sugar. It is an Low impact Carb, that way it will not spike your Glucose level.

Auntie E's Blueberry Muffins

AUNTIE E'S  LOW IMPACT BLUEBERRY MUFFINS.

 Line a 12 muffin tin ( or two 6 muffin tins) with Parchment paper liners. Set aside.

Mix together dry ingredients:

 220g Carbalose Flour ( it is better to use a weight measure, if you do not have one it is about 2 cups)
1 and 1/4 teaspoon baking powder
1 and 1/2 teaspoon baking soda
1/2 teaspoon salt

*Mix this together and set aside.

*Add about 2 Tablespoon of this mixture to berries below to coat - set berries aside.

1 and 1/2 cups of Fresh Blueberries ( added a little of the Flour mixture to them to coat)- set aside



All  the following ingredients should be at room temp.

1/2 cup unsalted butter
1/2 cup Splenda
2 Tablespoons Trivia Brown sugar.
2 Large Eggs
1/2 cup unflavored Greek yogurt ( I use the ones with no added sugar)
2 teaspoons of Mexican Vanilla extract
1/2 cup  Unflavored Almond Milk

*Cream the sugars and butter together about  1 minute.
*Add eggs one at a time, mix well after each.
*Beat in Yogurt and Vanilla.

 *Now alternate the  flour mixture and Almond Milk Mixing on Medium Low speed of Mixer. ( I use a Kitchen Aid Mixer). do not over mix.

 *Now by hand Fold in Blueberries.

Topping Mixture

2 Tablespoons Dark brown Sugar
1/4 teaspoon ground cinnamon ( I use Saigon Cinnamon)
1/8 cup chopped Walnuts. ( I chop mine fine)

*Mix altogether- set a side.

*Put into Prepared Muffin tins.

*Add about a Tablespoon of the topping mixture to each one.

Bake in a Preheated 425° Fahrenheit oven  bake for 5 minutes, Then turn oven down to 350 bake for an additional 18- 20 minutes.
Remove from oven and enjoy.

Makes 12 muffins.

CHICKEN KIEV

 TAKEN  TWO LARGE CHICKEN BREAST. Make a slit in the breast, Do not cut through it.
Take a slice of Ham and Swiss cheese and put in the the middle of the chicken. now cover the top with the  bottom.  dip in a beaten egg. rolled in Panko Italian season bread crumb.  saute in  Avocado oil ( about 3 tablespoon on medium high heat) brown both sides. heat oven to 350°F. Put the pan ( oven proof pan to 500 °F)  in oven bake for 40  minutes.Take out let sit for about  5-10 minutes ,That is it. enjoy.

Gluten Free, Triple Berry Coffee Cake

Time For Some Coffee Cake.

I have been trying to watch the gluten in my daily food. Picked up some King Arthur Gluten Free Flour. made this coffee cake with it, came out good.

Preheat Oven to 375°F, Butter a 9x13 pan.

Cake:

2 cups Gluten Free All purpose Flour
1/4 cup Truvia
1Tablespoon Baking Powder
1/2 teaspoon Nu-Salt (salt substitute)
2 Large Eggs
1 Cup unsweetened  almond milk
1/4 cup butter melted
2 teaspoon Vanilla Bean Paste
1 teaspoon Lemon Juice

 Mix all ingredients  together in mixer to make cake. blend well.
Pour into prepared 9x13 pan, spread out on bottom of pan

Add Berries listed below on top of the cake mixture.

1 cup Blueberries
1 cup Raspberries
1 cup Blackberries


Make the Crumble top:

1 Cup Gluten Free All Purpose Flour
1/2 cup Rolled Oats ( Not the instant type)
1/4 cup Truvia Brown Sugar
 2 teaspoon cinnamon
1/2 cup cold butter, cut in to pieces

 Mix first four ingredients in a bowl, Cut in Cold butter with pastry cutter or use a fork, until butter is  incorporated well.
Sprinkle crumb topping on the top of the Berries.

Bake in a preheated 375°F oven for 45 minutes. Remove and cool about 15 minutes before cutting.

enjoy. Serves 16

 Recipe copyright 2020 by "Auntie E Cookbook/EM Dubros"

 

It's Fish Time:Tuna Cakes

1 (4.5oz) can Yellow Fin Tuna in EVO ( un-drained )
 1 Large Egg
 2 Tablespoons Carbalose Flour
 1 Tablespoon Everything  Seasoning for Bagel Mix
 1 Tablespoon Mayo
 2 Tablespoon diced celery
 1 Tablespoon Dried Onion

 1/4 cup Gluten Free Plain Panko. Breadcrumbs. for coating cakes

 Avocado Oil for frying, about 2 tablespoons.

Mix first seven ingredients  together, mix well

 make three patties and place them in the panko crumb. be sure to coat both sides.

Put a saute pan on medium heat and put the oil in it. heat for a minute or until when the crumb are put in the sizzle. Place the  three patties in the pan saute for about 2 minutes per side. These cook fast. Turn heat down to med low if the brown too fast. They should be golden brown on both sides.

Can serve on a bun or by them selves.

Coffe time : From The Smoky Mountains

Here in the Smoky Mountains of Tennessee there is MoonShine.  This is the first time Trying some. The is one called Java Coffee MoonShine. So got a couple bottles. Putting it in my Coffee, about one and a half jigger, So good... no sugar needed or cream. Just right. It is a way to make this Quarantine a little better.  So today is  the day to make Chili and have that Smoky Mountains Moonshine coffee. Listen to Holler music while baking Corn Bread. I will post the chili recipe later for you.
The weather is still in the 40's. here. so what are you all doing in this time of staying home?

Auntie E's Bluberry Muffins

We have been trying to be a Keto Friendly as we can and still enjoy our favorite foods.
Did some research on Carb free flours.  Decided on  one called " Carbalose" by Tova. I really like this flour. It is as close as it can be to regular flour.
 We are using Almond Milk for baking now.  Can not tell the difference in recipes.

This recipe came out great. I used Parchment paper liners in the muffin cups. That worked the best.
For the sugar alternative Truvia worked well.

Baking time was 30 minutes at 375 Fahrenheit.

1/2 cup salt free butter, room temp
1/4 cup Truvia Brown Sugar
1/4 cup Truvia cane sugar blend
2 large Eggs
1- 1/2 cup Carbalose flour ( low Carb flour)
1/2 teaspoon NU-Salt ( Potassium  Chloride)
2 teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Tablespoon Vanilla Bean Paste
3/4 Cup Unsweetened Almond Milk
 1 cup fresh blueberries.

Preheat oven 350 Fahrenheit. Line muffin cups ( 12) with parchment paper liners.

Cream Butter, Add sugar continue to cream. Add eggs. mix well.
 Mix together the  Flour, salt and baking powder and baking soda. Add to butter mixture. mix.
add almond Milk and Vanilla. continue to mix

Add Blueberries and fold in by hand.

 fill the liners with about 1/4 cup of batter

bake for 30 minutes

let cool.







Recipe copyright 2020 by "Auntie E Cookbook/EM Dubros"

Grinding: A Change For the 2020

Grinding is  a post of just changing things up.  A Metaphor for turning coffee beans into dust.

Changes are in store for the New Decade. The one thing this household is dealing with is High Blood  and High Glucose levels. Fat liver decease and thyroid issues. These health issues demand a change in our food intake.

Interesting thing, Fat in the diet is actually good. You would have thought that!  For Decades we have been told to eat Low Fat, did not eat certain foods and to use sweeteners to avoid Sugars. Now we have research that show the opposite. Some Fats are needed for control of Health issues. Sweeteners are not good for our bodies. Can contribute to IBS. It appears that the Drug industries have sold us into their drugs to control our health  problems. The problem with that is they are just band-aids and not solutions to the problem.

I am a Naturalist . Do not like taking Drugs just for the side effects or to control what can be controlled by a life change. The one thing I do know is that if a lifestyle change does not correct the health issue then One should look into another way. Be it a drug or surgery.

Now this year we are concentrating on a healthy food change. Have already manage to get the Blood glucose and High Blood pressure down. We have changed our lifestyle food choices. Have added some supplements to our daily routines. Sugar and Table salts are limited. The types of desserts we eat are new.

In this year on this blog you  will see a change in the recipes. There will be a little more knowledge shared. If you want to see how this is affecting our life you can visit "Auntie E's Fitness blog ". There we will share more on this subject.

Holidays are Upon Us: Soup Days

The holiday are upon us and with it come the colder weather in the East and Upper Middle United States. We are use to have Soups in this weather.

Today I made Lentil Soup. Lentils are a good Heart healthy food. Rich in Folic Acid, Potassium and Fiber. If you do a search on Lentils you will see all the reason one should eat them. they also are a high source of Protein.

I  created this recipe with the flavors I like. Traveling around the world I have grown to love all source of  taste.

this has a mixture of the flavors I enjoy.

Holiday Lentil Soup

3 Tablespoon Avocado oil
1 large onion, chopped
4 Tablespoon minced garlic.
1/2 cup of carrots, chopped.
1/3 cup of Celery heart, chopped
1/3 cup diced Jicama
1 large russets potato diced.
2 cans (14.4oz) diced tomatoes
2 Tablespoons Biryani Curry Paste
2 teaspoons Smoked Paprika (Ground)
2 teaspoons ground Cumin
1/2 teaspoon Himalayan Salt
1/2 teaspoon ground Pepper.
1/2 teaspoon Thyme Leaves

16 oz bag of Green Lentils
2 Qt of low sodium Chicken Stock
8.25 oz of Vegetable Unsalted Stock
  salt and pepper to taste at end.

Heat oil in a large soup pot, add onions and cook til translucent. Add the minced garlic cook for about 1 minute stirring.  Then add the the carrots and Celery and Jicama. Stirring cook and stir occasionally for 9 minutes.

Add lentils and spices. stir about 2 minutes,
Add tomatoes and potatoes, stir well cook for 2 more minutes.
 Add the stocks and stir well, bring to a light boil,  and allow to simmer boil for 4 minutes. stirring to prevent  sticking on the bottom of the pot.

Reduce heat to Low, cover and continue to simmer for 55 minutes, stirring occasionally.

salt and pepper to taste if you would like.
serves about 16 people.
You can freeze the soup for later.

My husband is not a fan of Lentils, However he loves this soup.


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

The Holidays are Upon Us: PUMPKIN PIE

 
Here we are November 2019.  The holidays are upon us.  I will be posting some holiday recipes. Starting today.

Been thinking about Thanksgiving Dinner. We will be spending it at the Beach House this year. So Maybe I should have so Southern favorites.  Going to look through old family get togethers and the food we ate as children. Now that I am in my let 60's I have been cherishing  all the days of old.

This year I hope to invite my Baby Brother to the Beach House for some nostalgia food.

I will be posting the menu and recipes some time these next coming weeks.

Love this time of year.

For today this is the first recipe.

 Pumpkin Pie

My Mother in law had the best crust.

Dee's pie crust.

I'm not sure when she started making the pies, however they were always the rave in the family and with the neighbor kids. Dee's crust was the best.
Dee's Pie Crust
5 cups Flour
2 cups Crisco Shortening
1 tablespoon sugar
1 well beaten egg
1 tablespoon vinegar or Lemon juice.
some ice water

1. Cut flour and shortening together
2. Add Sugar, egg and vinegar. mix together.. Add enough ice water until dough starts to stick together.
3. Place small ball on floured surface and roll to thick desired (note: not to thin,thickness should be not less than 1/2 inch)
4. Put in 10"Pie pan 
5. Make two of this recipe for the Pumpkin pie filling below.

Copyright2010"Auntie E CookBook/M Dubros" 


My Mothers Pumpkin Filling:

My Mother use only pure Pumpkin not the pumpkin pie filling, I think that is way I loved this pie.
Preheat over to 425°F

1 can (29oz) Libby 100% Pure Pumpkin.
3 extra large eggs
3 teaspoons of  Ground Cinnamon
1 teaspoon of   ground cloves,and ground ginger
1/2 teaspoon of fresh grounds Nutmeg.
2 cups sugar
2  vanilla pod, split and seeds scraped out
1 teaspoon of vanilla extract.
2 cans Carnation Evaporated Milk


 In a sauce pan on the stove put the vanilla pod and seeds with the Evaporated Milk and stir. Simmer for  about 20 minutes. turn off heat and let cool.

In the kitchen Aid mixer, put the Pumpkin, sugar and spices together and mix on low  until all is incorporated well,
 Add the extra large eggs one at a time, mixing well after each one. Beat for about 30 second for each egg added.

remove the vanilla pods from the milk mixture.
With the mixer running at  low #3, slowly add the milk mixture.

this mixture will make 2 10" pies.

Pour into the prepared 10" pie plates.
 tap on the counter to remove bubbles.

bake in preheated 425°F oven for 20 minutes , then turn temp down to 350°F for 55 minutes
remove from oven and let cool to room temp, then refrigerate. They are best if  baked the day before.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros" 

And of course you need Whip Cream, My recipe:


Auntie E's  Vanilla Whipped Cream.

1 cup Heavy Cream
1/3 cup Powder sugar
1/2 tsp Cream of Tarter
1/2 tsp  Tahitian Vanilla Extract.

Put all ingredients in a  mixing bowl of a stand mixer. using a wood or silicone spoon stir til dissolved  ( it will not take long just a few seconds).
Using the  whipping attachment, start on 2 Level and gradually increase to the whipping setting on your mixer. whip until forms soft peaks. Now be careful if you whip too long you will have sweet butter!
I usually stop when it looks wavy ( soft peak) . Then I whip a little more checking every 2 seconds til I get the stiffness I what.

The whole process take less than 2 minutes from start to finish for my mixer.

You can use it right away or put in the refrigerator til ready to use.

 Serving Size 2 Tablespoon has 1.7 carbs and 10 Calories


 Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros"

NinjaFoodi: Altimate Wings of the 21st Century

Altimate Wings of the 21st Century

There is a new way to cook Chicken wings. It is the New Invention of this 21 century. The Ninja Foodi. What took hours to cook new takes under 30 minutes and taste like you slaved for hours.

I love using the Ninja Foodi for certain foods. Chicken wings is one of my favoriteFood. I love Wings just didn't make them much due to the  time needed. Being a  Caregiver to my Dad my time is spent caring for his needs. I have very little time to cook like I use to. The Ninja Foodi has really help me get back to cooking my favorite foods.

this recipe is a take off  from the certain wings places.

3 lbs of fresh Chicken Wings
1 Tablespoon Chicken & Rib Rib Rub ( I used Galena Street from Penzeys spices)
1/4 cup of dry minced onions
 2 Tablespoons Brown Sugar Bourbon Seasoning ( I use McCormick Grill Mates)
1/4 cup of Avocado Oil
1 cup water
1 Tablespoon of Liquid Smoke- Hickory
1/4 cup BBQ sauce ( your favorite one)


Sprinkle rub and seasoning  over chicken in a  8 " square pan.
Toss lightly. add oil and toss again.



Mix Liquid smoke with water. Add onion and  pour over chicken wings
 toss lightly.
refrigerate for at least one hours. ( I mix it in the morning and let set in frig)

Put 1 cup of water in  Foodi main pot.
Place chicken in Crisper Pot
Use pressure lid, set pressure knob to SEAL
PC on Hi for 10 minutes
Quick Release, remove chicken from basket put in a bowl add BBQ sauce and toss.

Now I clean the basket and  cooking pot at the point, while the chicken sits. You can refrigerate the chicken at this point and finish off later.

 Put the cooking pot back in the Ninja Foodi and put the Crisper basket back in. Place chicken in Basket single layer and set Air Crisp for 8 minutes on 400°F
Check after 7 minute turn if your wish ( you really do not need to turn)
Put them in a serving bowl  and put 1/4 cup BBQ sauce on them and toss.

These are Fall Of The Bone Good.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Cookie Time: Best Ever Chocolate Chip Cookies.

This is the best ever recipes. We have been making these since 1990.  It is an old recipe From  a friend.

Best Ever Chocolate Chip Cookies

1 Cup  Butter flavored Shortening  or you can use plain Shortening
3/4 Cup Sugar
3/4 Cup Package Brown Sugar
2 Eggs
1  teaspoon Vanilla Extract
1 teaspoon Water
2 & 1/4 cups All Purpose Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 small package of Chocolate chips, about 2 Cups
 (Optional) 1 cup Chopped Pecans
     
1. Preheat Oven to 300°F

2.Cream shortening at medium speed in the mixer. Gradually add sugars, beat well.

3.Add eggs, vanilla and water; beat well

4.Combine Flour, baking soda and salt ,stir together. Add flour to Creamed shortening mixture.  Mix well

 5.Stir in Chips and Nuts( if using)

6. Roll into Tablespoon  size. Place onto a greased Or Parchment paper lined cookie sheet. Lightly press cookie with fork.

7.Bake at 300°F For 20 minutes

8.Remove from oven and transfer to wire cooling racks to cool completely, if you can wait that is.