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.

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.

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.

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"

 

CoffeeTime: Morning Meals-SconesToday

Love the morning meals!  Are you like me? After a good night sleep a high carb meal sounds great. Pancakes, scones, Toast and Eggs, Eggs Casseroles, French toast even just toast with cream cheese and jelly. Some of my youth memories come to mind.
The morning meal is the best to have those high carb items. We are coming off a  8 to 12 hours fast and the body need that kick start. Most of us will burn off the carb in the morning with our routines. Cleaning house, getting the kids out, errands and maybe even a little walking for shopping.

 Just put on the music and get moving! I have a great Scones recipe for today. so easy to easy to make. I use Frozen berries because the hold up better in the baking process. You can freeze your own, Just put them on a cookies sheet in the freeze overnight. They will be ready in the morning.

 Mixed Berries Scones

 Preheat oven to 350°F
2 cups All Purpose Flour ( unbleached)
3/4 cup Powder sugar
1/4 cup Walnut Flour
1/2 tsp Salt
1 Tbsp Baking Powder
1 cup of Half& Half
1 cup of Frozen  Mixed Berries.
 Turbinado sugar ( for the top)

1.Put all the Flour, Powder sugar, walnut flour,salt ,Baking Powder and  frozen berries in a bowl and toss well.
2.Add the  half & half and stir together til combined, It will be  lumpy.
3. turn out on a floured surface and pat  down into a  round  circle, about 8 inches round and 1 inch thick
4. cut into 6 triangles, slightly round the triangles and place on a Parchment paper lined cookie sheet. Sprinkle some Turbinado sugar on top of each Scone
5. Bake in a 350°F oven for 25 minutes.

Let cool slightly and enjoy.

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

Buttermilk Biscuits from Auntie E's Kitchen

There are a view things I like to use to make life easier in the Kitchen. First thing is a *Pastry cloth or a thin cotton towel. I add flour to it rubbing it into the cloth. fold it by first the two ends meet in the center, then fold the opposite sides to the middle. then fold to cloth in half. put in a large Baggie and store until needed. Second thing is a Pastry cutter.  Third thing is Parchment Paper.
 the trick is not to over mix the dough. A Light touch does it.

 

Buttermilk Biscuits

2 cup flour

1 Tablespoon Baking Power

1 Teaspoon Baking soda

1/2 teaspoon Salt

1 Tablespoon Sugar

4 Tablespoon Crisco Butter flavored Shortening

10 oz Buttermilk

 Sift together the first 5 ingredients,

Cut in the Shortening, using a cutting  in tool or two knives ( using a scissor action)

Stir in Buttermilk til  flour is blended, do not over mix.

Turn out on a floured surface ( I use a kneading cloth )

 rolls out into a 1/2 inch circle

Cut with a 2.5 inch round cutter. ( hint in order to not re-roll the dough, use a method of  tucking the cut edges in to make a round piece, by doing this you will never have to rework the dough. Which causes the biscuits to turn out flat and tough)

Place on a Parchment paper lined Cookie sheet or Jelly roll pan.

Bake at 375 for 12 minutes, or until lightly brown tops and bottoms.

Recipe copyright 2016 by "Auntie E Cookbook/M Dubros"

* the link shows you how to make one and use it.

Recipes from the Past: Breakfast Time Favorites.

Easy recipes are some times essential for us. When we want to enjoy our time, and not be in the kitchen cooking, while company is visiting. I find that casserole are easy and they can be put in the oven when everyone is up. Everyone can enjoy a morning cup of Joe and visit while it is baking. Always love that time together. This recipe is a Favorite version of a years gone by recipe. Enjoy.

 Maple Pecan French Toast Casserole

Step one:
Soft butter about 1 tablespoon
 4 cups cubed Italian bread
12 large eggs
1 and 3/4 cup 2% milk
1/2 cup  grade A  dark pure maple syrup
3 tablespoon sugar

1.  Butter a 2 quart casserole dish bottom and sides,
2.  place cubed bread in casserole dish.
3. In a 8 cup measurement bowl or your Kitchen aid mixer bowl, put in the eggs milk, maple syrup and sugar. with hand held or kitchen aid mixer mix the  egg mixture on medium speed for 2 minutes.
4. pour mixture over the bread in casserole dish.
5. cover and place in refrigerator  over night or for at least one hour.

 After removing from refrigerator continue with step two

Step two:

preheat oven to 350 degrees Fahrenheit
For topping:
2 tablespoons flour
1/4 cup light brown sugar
1/4 cup chopped Pecans
4 tablespoons cold butter.

1. cut the butter into the flour and sugar using a pastry cutter.
2. stir in pecans
3. sprinkle over the eggs casserole and bake at 350 F for 45 minutes.

oven Temp 350  degrees Fahrenheit.
cooking time 45  minutes

copyright 2015 by"Auntie E CookBook/MDubrosky"

In the Kitchen with Auntie E-GoatMilk Biscuits

Let's talk  about goat milk. Did you know that goat milk is better for you? You probably heard it, but couldn't tell someone why. Sometime ago I wanted to make a difference in the amount of carbohydrates and type of Fats that I consume. Looking for easy digestible proteins and Fats. Things that would not contribute to health issues.
So many children are lactose intolerant, taking Cows milk out of the picture. Many diary companies are trying to make their products Lactose Free. But in doing so add other ingredients to the Milk. Goats milk is naturally Lactose free.  As far as adding anything to the Goats Milk, no need.

Goats Milk has more niacin (B₃) and B₆ , vitamin A, calcium, phosphorous, potassium, iron, copper, Magnesium and substantially more manganese. It also contains selenium  which is proven to be an antioxidant component. Allowing more antioxidant activity, giving one a boost to ward off illness.  Goats milk has the same levels of Sodium and Zinc as Cow's milk.

The Goats Milk is lower in Carbohydrates. also lower in  folic acid (B₉) and B₁₂. However is  higher in Protein and essential amino acids. It is also Naturally Homogenized. Will not separate after sitting like non homogenized milk. There is a process the Cow diaries use to Homogenize their cow milk. No need for that with Goats Milk.  Even though goats milk  has some higher caloric numbers and fat, the type of fat allow the body to digest the milk faster and not to spike the glucose levels. which is one reason that folks have problems with cows milk items. Overall Goats milk is a better choice. I like to use it in cooking, have found that things are creamier and have a fuller taste, as well as  satisfying when eating less.

Now that you know a little more about Goats Milk, try this recipe for Biscuits. There are so good and filling. You will find that one biscuit is enough and that alone will help you with weight control.

Goats Milk Breakfast Biscuits 

Preheat oven to 450 degrees Fahrenheit.
 
2 Cups unbleached All Purpose flour

1 Tablespoon plus 1 teaspoon Baking Powder

1 Tablespoon Sugar

1/2 teaspoon Salt

Mix these dry ingredients together with a whisk. We call this poor man sifting.

Put 3 Tablespoon of Cold Butter in Dry mixture and cut in with a pastry cutter.  You want to have various sized of butter in the mixture.  So cut in easy , I only cut in for about 35 seconds. Just enough to incorporate the butter in the flour.

Add 10 oz of Goats Milk and stir with a wooden spoon til all the flour is mixed in.

turn out onto a lightly floured pastry cloth (or you can use a clean linen towel -smooth not a dish towel). knead 10 times, folding and turning the dough. Roll out in about a 9 inch round 1/2  inch thick. using a 2 inch round cutter, cut out biscuits and sat aside on cloth. you can lightly knead any remaining dough and cut out the rest. It should make about 11 or 12 biscuits.

Place  Biscuits on a cookie sheet lined with parchment paper. I find this method great cause you do not need to grease  and they come out brown on bottom. (Using a silicon liner didn't work out because they do not brown and the silicon tends to hold the moisture on the liner pad. ).

place in a  preheated 450 degree Fahrenheit oven  for about 12-15 minutes.  Until they are lightly browned on top ( see Photo above).

enjoy, these will become your favorite biscuit recipe to make.

copyright 2014 by "Auntie E Cookbook/M Dubros"  

Fall Foods- Bartlett Pear Strudel

I love this time of year. October Fest and the Seasons Weather all makes me feel great. Perhaps it's because I was born this time of year. Whatever it is Fall foods are one of my favorites.

Recently I came across a Strudel Recipe. Years ago we lived on a farm.  We had a Bartlett pear tree. This was the time of the year it produced pears. I put up lots of pears all October long. So I thought I would share a Bartlett Pear Strudel recipe was you. This is the first all the Fall Recipes for 2012.

I hope to bring you some healthier New twist to some old fashion favorites. Join in the fun and add the links to your Fall favorites in my Comments.
This recipe mixes Agave syrup with regular sugars. This is a good way to use low glycemic index sweeteners.  Using the two  helps with the controlling of the spikes in the insulin level.  Which help in the desire to eat more sweets.

Bartlett Pear Strudel

You will Need:
Filling:
5 Bartlett Pears
3 Tablespoon unsalted Butter
1/2 Tablespoon Pumpkin Pie Spice
1 Tablespoon cider
5 teaspoon Maple flavored agave syrup
2 tablespoon light brown sugar

Dough:
One 11oz package  pie dough mix (I use Pillsbury)
1/3 cup of Cider
1 teaspoon Pumpkin pie Spice

Spice mixture:  Mix together,
1/2 teaspoon pumpkin pie spice
1 tablespoon raw sugar crystals

Egg Wash:
1 eggs beaten Plus 1 teaspoon skim milk-mix together


Dough:
Mix the dough mix with cider and spice.
Wrap in plastic and place in refrigerator. 

Pear mixture:
Core and peel the pears and cut in 1 inch pieces
Melt butter in large fry pan reduce heat to medium low
add pears and spice cook for about 2 minutes
Add cider and cover reduce to simmer about 10 minutes.
Add in agave and continue to simmer for 15 to 20 more minutes until soften.
Stir in Brown sugar and set aside to cool.


Remove Dough from frig.
Roll out to 1/4 inch 9x13rectangle (I like to roll it on a silicon mat)
Place  Pear mixture in the Middle of rectangle long ways
fold the side farthest way over the pears. Now fold the other side( closet to you) over the dough and pears (if you used a silicon mat this is very easy to do). Now place it on a parchment paper lined cookie sheet, seam side down.

Brush the top with Egg wash mixture ( egg and skim milk)
sprinkle with Spice mixture.
make about 5 slits on top

Put in a 400 Fahrenheit degree oven for about 35 to 40 minutes, You want to make sure the dough is cooked through.

Cool 10 minutes before cutting. Can be served warm or cold.

Walnut and Banana Steel-Cut oatmeal.

Oatmeal is a great Low Gylcemic Index(LGI) food. I tried a Steel Cut oatmeal and found that they were very good. The one thing about LGI food is they are slow digestive foods. That will help the Glucose level to remain level. Creating no sugar spikes, which tends to led to cravings.

Foods great for this is bananas, Agave Syrups and Oatmeal. Walnuts have great omega 3 oils, which are also a good source of stable oil for your body. Combining these will help in the weight control life. A hardy breakfast is a great start to your day. Eating a LGI one will give you more energy and wake the body up from the night time fast in a better way.

Here is my Steel oatmeal recipe.

1 1/2 cups of cold water
1 Tablespoon Maple Agave syrup
1/4 cup of Steel-Cut oatmeal
2 Tablespoons ( 1/8 cup) of chopped Walnuts
1 small banana, chopped

In a small sauce pan bring water and Agave syrup to boil.
Stir in Steel-Cut oats and reduce to Low heat, Simmer for 25 minutes.
Remove from heat add walnut and Banana.
Serves 1 or 2 if you wish.


copyright 2011 by "Auntie E Cookbook/M Dubros"

**try visiting the Gylcemic Index Foundation for more on LGI foods. (the Logo is a link also.)

French Breakfast Bake

I love Breakfast Casseroles. They are so easy to make and a great time saver for the weekend morning. Blueberries are one of the most common fruit used in cooking. I had some Croissants that were a few days old and hard. I had stored them in the refrigerator, to keep them from molding. So I thought I would use them in a casserole. I think it turn out good and the family loved it, they ate it all up! Hope you will try it out.

Blueberry Breakfast Casserole

about 6 croissants cut in cubes
1 cup blueberries, frozen
1/3 cup packed light brown sugar
3 Tablespoon Baker Nut dessert filling
8 eggs beaten well
1/3 cup milk
1 teaspoon vanilla extract
buttered casserole dish( 1.5 qt)
Preheated oven ,350 degrees Fahrenheit

1. Put cube croissants in casserole dish. Mix in blueberries.

2. Add brown sugar and nut filling together, Drop by spoon fulls into casserole dish.

3. Mix eggs and milk and vanilla in bowl, Pour over bread mixture. Cover refrigerate for about 30 minutes.

4. Bake in preheated oven for 45 to 50 minutes, or until browned on top and center is cooked.

copyright 2011 by "Auntie E Cookbook/M Dubros"

A French Toast Day!

Two years ago we went out west on a trip. We called the Trip "Go West my Friend". We had a great time seeing the Grand Canyon region, Painted Desert, Colorado, California, Las Vegas and then to Minnesota. You can click on the "Go west my Friend" Link at the bottom of this post to see some photos and learn about that trip.
While staying at a Bed and Breakfast of a friend, she made this Recipe. Thought I would share it today. The weather is icy and cold here. A perfect day for French Toast.

Meals at Legacies Bed and Breakfast

Blue Ridge Orange Pecan Toast

Ingredients:
8 oz. loaf of 1-inch sliced French bread
1/3 C butter
1/2 C chopped pecans.
Whisk together:
4 eggs
2/3 C orange juice
1/3 C milk
1/4 C orange liqueur (Triple Sec)
1/4 C sugar
1 tablespoon grated, orange rind
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg.

Directions:
Place bread in large pan. Pour whisked mixture over it and refrigerate overnight, turn once. In morning, preheat oven to 400 degrees. Melt butter and pour into Teflon jelly roll pan. Place soaked bread on the pan and sprinkle chopped pecans over bread. Bake for 20-25 minutes. Serve with warm maple syrup. Serves four.

Links:
"Go West my Friend"
Legacies Bed and Breakfast

Around theTable- Mixing it up

Well I love to mix it up. You know when you have a basic recipe and decide to change it a little. I do that often. The family is use to the experiments. So this is what I did....
Using My "Turkey Sausage Breakfast Casserole" basic recipe do this: Instead of using the Italian bread, use Cheese bread... Omit the Maple Syrup and use 2% milk instead of the half and half. follow the rest of the recipe instructions.
There you go we can call it "Turkey Sausage Cheese Bread Casserole" or for short "TSCB" casserole. Now keep it a secret and just serve it. It will be the bell of the Brunch dishes.

Coffee time with Auntie E-In the News!

Coffee in hand, My favorite Folgers Black Silk. There is just a taste that I like in that coffee. Grab your cup and sit-a-spell.
You're back...I heard last night that a mayor of a big city decided to quiet drinking coffee. I do not think I would want to do that. The statements was made, it was because a 6 year old daughter was at Starbucks with them and ask for a Mocha Latta. Had to think about that a little.... an answer No, you're to young came to mind! We seem to be so worried about what our child think about what we eat and drink. Now I do understand that, however we are grownups and so some things are privileges of being one. Coffee is one.
I remember my first cup, I was 21 years old. I joined the Military and coffee was a staple. "You learned to like it!" As my Drill Sergent would say or should I say Yell. I wasn't long till I learn the importance of the drink. Oh those long nights and early mornings. Now some 35+ years later I still drink that Morning Joe(coffee). Yes I have graduated to some flavored creamers and a new Sweetener, no more black on the run cups for me. Have I gotten softer in my older years? As the Minnesotans would say (I love the state) "You betch ya", but I still love my Coffee.
Now with that said, there is always a little coffee left in the pot. So I will leave an old favorite recipe of mine ..

Coffee Cake

This recipe is a variation of an old friend of mine. Way back in the 1970's and so easy to make.
I changed some thing to make it healthier.

You will need;

1 cup organic all purchase unbleached flour.
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 Large eggs (or you can use egg beaters equivalent to 2 large eggs)
1 cup Organic fine sugar
1 teaspoon Pure vanilla extract.
1 Tablespoon unsalted Butter-Melted
1/4 cup Hot strong (as you like it) Coffee
1/4 cup Hot Milk (any "%" kind)

• Sift dry ingredients together and sit aside
• Beat eggs til thicken.
• gradually add sugar and vanilla.
• Add to dry ingredients. Mix slightly then add Melted butter, hot Coffee and hot Milk. Mix well.

Pour into a greased 9inch square pan.
Bake at 350 degrees Fahrenheit for 25 minutes.

Now after baking add this mixture to the top
For the topping you will need;

1/4 cup unsalted butter-room temperature
2/3 cups dark brown sugar
2 tablespoon Milk( any "%" kind)
1 cup chopped Walnuts.

• Cream 1/4 cup unsalted butter
  
• Gradually add 2/3 cups brown sugar and 2 tablespoons Milk.
• Stir in 1 cup of chopped Walnuts .

Spread mixture over Warm Cake and place under Broiler to brown slightly. About 2- 4 minutes. Watch carefully so not to burn nuts.

Copyright 2010"Auntie E's cookbook/M Dubros"

So..Tell me what do you think about quitting coffee because of a child's reaction and desire?

Coffee time with Auntie E- Our Weekend Meal.

Have my coffee in hand.. yes it's my favorite brand Folgers. I tried a new creamer by Coffee-mate "Honey Vanilla cream". Did not like it in my coffee. Maybe all try it in a coffee cake. I have one I like to make. I'll let you know how is goes.
Okay, the title reads in a way one could think we only had one meal. We ate more than one meal this weekend. However only one I wanted to share with you... Auntie E's Breakfast Pizza.

I purchase a small pizza dough from Bertucci's for 3 dollars. Rolled it out on a pizza brick coated with a little olive oil. Roll thin into 10-12 inch round.
Cooked 4oz of Maple bulk Sausage and 8 slices center-cut thin sliced Bacon(1/3 for fat.). Set aside
Beat 5 eggs well, stirred in 2 tablespoon of sour-cream and 1/8 teaspoon Pepper. Scrambled in hot pan with about 1 tablespoon olive oil. On medium heat til fluffy.

to the rolled Pizza dough, layer as follows:

• 1/4 cup shredded Mozzarella cheese
• Scrambled eggs
• Sausage
• Bacon/ crumbled lightly

cook in 400F oven for 15 minutes.
Open oven, add another 1/4 cup of Shredded Mozzarella cheese to top continue to cook for 10 minutes.
cool for a few minutes (about 3 minutes), slice and serve.

This was so good! I had originally bought the dough to make calzone. However when we got home our bird died and I was just not in the mood. So, Sunday I made this Breakfast Pizza.
Did you make anything special over the weekend.. I'm listening and would love to hear about it.

Philadelphia Sticky Buns

With all the winter weather I thought it would be time for a Sticky bun recipe. Some how cinnamon and Hot cocoa are a must in this kind of weather. I use to make these in Germany when it snowed, they were always a hit. Everyone in the neighborhood knew,so when it snowed they would be asking, " Sticky buns Yet?"

Philadelphia Sticky Buns.
for the dough you will need;

1/3 cup skim milk
1/4 cup organic raw fine sugar
1/2 teaspoon fine sea salt
1/4 cup Unsalted butter
1/4 cup warm water
1 package active dry yeast
1 egg
2 and 1/2 cups unsifted unbleached all purpose flour

For the Filling you will need;

Butter or Margarine
Light and Dark brown sugar
1/2 cups Pecans halves
1/2 cup raisins, chopped
1/2 teaspoon ground Cinnamon

Making the dough:
Put the yeast in the warm water(105 to 110 degrees Fahrenheit). set aside.
In small sauce pan put in milk , heat until bubbles form around edges, remove for heat add sugar, salt and 1/4 cup butter, stirring until butter is melted. cool to 105 degrees F. use a thermometer to measure temp.
Add your yeast mixture to the cooled, 105 degree F, milk mixture, stir.
Add the egg and 2 cups of flour, beat with electric mixture until smooth and leaves the side of the bowl.
At the point I change to the Bread kneader Hook attachment and continue kneading for about 3 to 5 minutes on Low setting ( no.1), you can add the rest of the flour as needed, until it is smooth and blisters(pockets of air) appears.
Place into a light greased large bowl, set in a warm place(about 85 degrees F), free of drafts to rise. About 1 to 1 1/2 hours, until double in size.
Now to the sticky bun part:
Mix with a wooden spoon, 1/4 cup butter and 1/4 cup of light brown sugar together til creamy. spread on botton of a 9x9 inch baking pan, spinkle top with Pecans halves.
Back to the dough:
Once dough has risen, turn out onto Pastry cloth and roll into a 16x12 inch rectangle.
Spread with soft butter, at this point you can use "I can't believe it's not butter spread". However I like the butter, I only make this once a year so butter is okay. use about 1/4 cup for the softened butter/spread.
Sprinkle with 1/2 cup dark Brown sugar, raisins, and cinnamon.
Roll up jelly roll fashion, starting with the long 16" side. pinch to seal edge
Cut into 12 pieces; place cut side down into in 9x9 inch prepared pan.

cover and let rise in warm place(85 degrees F) for 1 to 11/2 hour until double in size

Bake in preheated 375 degrees F oven for 25 to 30 minutes til golden brown.
Invert on the platter and let stand for 1 minute; remove pan. Serve warm.

A show stopper for you...view from my solarium room.

This was just a great shot of Natures Gingerbread House with icing on the roofs.
I have never seen anything like this. Now when I build a gingerbread house I can use this Natures model. All the house roofs were like this.

A Fast Healthy Breakfast.

On a crisp morning, one might want to stop at a popular fast food place and order a egg muffin. It is just as easy is make a healthier one at home.

Take one egg, fry it in a teaspoon of olive oil.
I use Sweet Capocollo for the meat , cook it a little in the same pan.
For the cheese I use a fat free cheddar, and melt it over the egg. (to do this, simply lay the cheese over the egg in the pan, remove the pan from the heat and let it sit while you toast the muffin)

The English Muffin is a double Fiber one from Thomas.
Place the egg creation on the toasted English muffin bottom half, top with the other half. Enjoy

I use no added salt only pepper, No butter at all,making this egg muffin healthier. I heard having an egg in the morning can help one lose weight.

A Swedish delight

Hubby's Mom, Dee, use to make this for the holidays. I started making it for Christmas morning.
It is a type of puff danish. Very easy to make.



Dee's Danish Puff

1 cup boiling Water
1/2 cup butter
1 Cup flour
4 eggs.

glaze:
Confectionery sugar and water.
Maraschino cherries
Slivered Almonds.

Preheat oven to 400 degree Fahrenheit.
Lightly grease a cookie sheet.

1. melt butter in Boiling water, return to a boil.
2. turn heat down and add flour all at once. With a wooden spoon stir vigorously till a ball forms.
3. remove from heat. Add eggs one at a time, beating til smooth each time.
4. on prepared cookie sheet, using the wooden spoon drop about three spoon fulls to form one row, make sure each drop touches the other (this will form your strip). Then make another strip and same way.
5. bake in the oven for 35 minutes, remove for oven Prick with a fork. and return to oven - turn off oven, leave in for 5-10minutes. Remove from oven.
6. make glaze and drizzle over the puffs add cherries and sprinkle with almond.

Auntie E's Apple Fritters

Using the corer/slicer from the Weekend Gadget post we made these yummy Fritters. Yes they are work, however most of the work is in the cooking and It really does not take that long to make.



Buttermilk Apple Fritters
4 Gingergold apples, peeled cored and cut in various sizes.
2 Tablespoon sugar
2 eggs
2 Tablespoon Honey
1 cup Buttermilk
2 cups flour
1 Teaspoon cinnamon
2 teaspoon baking powder
1/2 teaspoon Baking soda
1/2 teaspoon salt
Vegetable oil for deep frying

-Put cut apples and sugar in bowl, mix and set aside
-Mix together eggs, honey and buttermilk.
-Sift together flour, Baking powder and soda, salt and cinnamon. reserve 2 Tablespoon**.
-Add remainder flour mixture to wet ingredients.This is your batter.
**Add reserve flour mixture to apples and and stir.,
-Fold apples into the batter

Heat 3 inches of oil in a sauce pan or fryer pan to 375 degrees Fahrenheit, use a thermometer for this, It is important that you maintain this temp throughout the cooking.
Once the oil reaches the temp, begin dropping the apple batter by spoon fulls into the oil. Do not walk away from the stove.It is important to stay with the process from here out. They cook rather fast.
You will want to turn them once they are golden brown on the bottom side. remove once golden brown on both sides. Remove and place them on a cooling rack, that way they stay crisp.

copyright 2009 "Auntie E CookBook/MDubros"

Enjoy them with Maple syrup
We did!