BELGIAN WAFFLES
(These are very light)
1/2 Tbs. dry yeast
1 C. lukewarm milk
2 eggs, separated
1/2 tsp. vanilla
1 1/4 C. flour
1/4 tsp. salt
1/2 Tbs. sugar
1/4 C. melted margarine or butter
Toppings of choice
2. Beat egg yolks and add to yeast mixture. Add vanilla.
3. Add dry ingredients to liquid ingredients. Add melted margarine.
4. Beat egg whites until stiff. Fold into batter. Let sit 45 minutes.
5. Stir down batter. Pour or spoon batter onto preheated Belgian waffle maker. Bake until lightly
browned.
6. Top warm waffles with fresh fruit of choice and whipped cream or syrup.
BREAD MACHINE CINNAMON ROLLS
Ingredients to put into bread machine:
3 C. Flour
1 Tbs. Dry Yeast
1/2 tsp. Salt
1 C. Water
1/4 C. Sugar
1/4 C. Oil
1 Egg
Ingredients to spread on dough before rolling up:
2 Tbs. softened butter or margarine
Mixture of 2 Tbs. sugar (can substitute brown sugar for richer flavor)
and 2 Tbs. cinnamon
Frosting for Rolls
4 oz. softened cream cheese
4 oz. margarine
2 C. powdered sugar
1 tsp. vanilla
A little milk if needed. (depending on moisture in your margarine
and cream cheese, you may not need it.)
2. After cycle is complete, remove dough onto floured work surface.
Knead a few minutes, adding enough flour to make dough easy to handle.
Roll into rectangle approximately 9 X 15 inches.
3. Spread softened butter or margarine over entire surface of dough.
4. Sprinkle sugar/cinnamon mixture over dough.
5. Roll up jelly roll fashion starting at wide side.
6. Using shape knife, slice into 16 - 20 slices. Place swirled side
up into greased 9 X 13 or 10 inch square pan. Cover with a wet dishtowel
and let rise until doubled in size.
7. Bake at 350 degrees for 20-25 minutes.
8. Remove from oven and frost with cream cheese frosting immediately. (I like
to use a pastry brush.)
to make a thin paste.
BUTTERMILK PANCAKES
(These are so good, I don't like boxed pancake mixes anymore.)
1 C. flour
1 Tbs. baking powder
2 Tbs. oil
1 egg
1 C. buttermilk
1 Tbs. sugar
1/2 tsp. salt
Toppings of choice
2. Add liquid ingredients. Mix well with mixer. If batter is too thick, add a little milk
until desired consistency.
3. Pour by spoonfuls onto hot griddle or frying pan. Wihen browned on bottom and
bubbly on top, flip with pancake turner.
4. When browned on second side, serve immediately with favorite syrup.
CHILE RELLENO CASSEROLE
(Every time I make this, I get compliments)
1 C. half and half
2 eggs
1/3 C. flour
3 cans whole green chilies (4 oz. can size)
1/2 pound Monterey Jack cheese, grated
1/2 pound cheddar cheese, grated
1 - 8 oz. can tomato sauce
non stick vegetable oil spray
2. Beat half and half with eggs and flour until smooth.
3. Spray casserole dish with non-stick vegetable coating.
4. Alternate layers of chilies, egg mixture, and cheeses.
5. Top with tomato sauce. (For a little extra kick, use Spanish tomato sauce-
located in the Mexican food section of most super markets or sprinkle the top
of the tomato sauce with paprika or cayenne pepper.)
6. Bake at 350 degrees for 1 hour 15 minutes.
MANDARIN ORANGE MUFFINS
(you won't need to put butter on these)
2 C. flour
1 (11) oz. can mandarin oranges
1 Tbs.. orange extract
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. packed brown sugar
1/4 C. granulated sugar
1 egg
8 oz. sour cream
1/2 C. margarine, melted
1/2 C. chopped pecans or walnuts (make sure they're fresh)
2. Cut orange segments in half into 1 cup measuring cup. Add orange extract. Add reserved orange liquid
to make 1 cup.
3. Add remaining ingredients. Stir until moistened.
4. Spoon batter into greased muffin cups.
5. Bake at 400 degrees for 20 minutes.
