Wednesday, April 20, 2011

Golden Butter Waffles

Here's our favorite waffle recipe. It's a delicious one. For a special treat I'll make it using the trick my mother taught me, which is to separate the eggs and beat the egg whites before folding into the rest of the batter at the very end. That makes them extra light and fluffy!

Golden Butter Waffles

2 eggs
1 3/4 cup milk
1/2 cup butter or margarine, melted
2 cups flour
4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar

Heat waffle iron. Combine ingredients and beat until smooth. Pour into waffle iron and bake until done. Serve hot. Combine dry ingredients before adding the melted butter, milk and egg yolks.

In a separate bowl, beat the egg whites until stiff.

Use the same beaters to mix the other batter.

Then gently fold in the egg whites.

Spoon onto the hot griddle. I discovered that my 1/4 cup ladle is the perfect size so that we get full squares and nothing drips over the edge!

Gently close the lid and bake until the little light goes off. You'll need to experiment with your own waffle iron to know how long that is.

Carefully, so you don't burn your fingers, remove the waffle and serve. We usually tear the large one into four smaller ones.

This time around we decided to be more healthy and served it with strawberries instead of syrup!

Peanut Butter Pie

Sunday after church I was getting ready to make a lemon pudding cake when Michelle asked me what was for dessert. When I told her she grimaced and asked if we could have something else. She flipped open the recipe binder and pointed to Peanut Butter Pie stating that it looked like a good recipe. Because I'm such a nice mom (and because we had all the ingredients handy), we changed the menu plan. The rest of the family was much happier (they don't care for lemon desserts) and said maybe they'll make me a lemon cake for Mother's Day. We'll see! Peanut Butter Pie

3 to 4 ounces cream cheese, softened
3/4 to 1 cup powdered sugar
1/2 to 1 cup peanut butter
1/4 to 1/2 cup milk
8 ounces whipped topping
9" chocolate cookie or graham cracker pie crust

Beat cream cheese until fluffy; beat in powdered sugar, peanut butter, milk and whipped topping. Blend well. Spoon into crust. Sprinkle graham cracker crumbs on top if desired. Freeze until ready to serve.

We only had time to freeze it for an hour before serving, so it was still fairly soft. Interestingly enough, a couple of days later I was talking with a friend who mentioned making Peanut Butter Pie for their dinner the night before. We compared recipes and discovered they were basically the same. She used Dream Whip instead of Cool Whip, and I imagine you could also use real whipped cream. She didn't freeze her pie at all. I asked Steven if the leftovers, which were frozen overnight, were any better and he said either way was delicious. So enjoy a quick and easy, and very adaptable, dessert!

Tuesday, April 5, 2011

Upside-Down Pizza


Here's a recipe we tried from a Taste of Home's Quick Cooking magazine. As is usually the case with recipes from this source, it was delicious, and easy too. It reminded me a lot of the Crazy Crust Pizza our family likes. Which version do you prefer?Upside-Down Pizza


2 cups wheat/meat, thawed

(or use 1 pound ground beef browned with 1 medium onion, chopped as the original recipe states)

1 jar (14 ounces) spaghetti sauce

(I substituted a can of tomato sauce plus some Italian seasoning for this)

2 cups shredded mozzarella cheese

1 cup milk

2 eggs

1 teaspoon vegetable oil

1 cup flour

1/2 teaspoon salt



Combine hamburger and spaghetti sauce and spread in greased 9x13" baking pan. Top with cheese. (We also decided to add a layer of pepperoni as well.) Combine remaining ingredients in a blender and process until smooth. Then pour over pizza ingredients. Bake, uncovered, at 400° for 25-30 minutes or until golden brown. 12 servings.


Well, I don't know about the 12 servings, but it did serve more than 3 people, and the leftovers were just as delicious the next day.