Saturday, September 23, 2017

Waffle Love Copycat Recipe

Ingredients
  • 6 Tbsp whole milk , scalded and cooled luke warm
  • 1 Tbsp water , warmed
  • 3/4 tsp sugar
  • 1 tsp instant yeast
  • 1/2 cup unsalted butter , softened
  • 1 1/2 tsp brown sugar
  • 1 Tbsp white sugar
  • 1 large eggs , lightly whisked
  • 1 1/2 Tbsp honey
  • 1 1/2 tsp vanilla
  • 2 cups bread flour
  • 1 cup belgian pearl sugar*
  • Biscoff Spread , for topping*
Instructions
  1. Stir together the milk, water, sugar and yeast allow to rest for 5 minutes.
  2. In a large mixing bowl, beat together the butter and sugars. Add the egg, honey and vanilla and mix until smooth. Add the yeast mixture. Use a dough hook to slowly add in the flour while beating. Once the flour is fully incorporated cover the bowl with plastic wrap or a dry towel and allow to rest on your countertop overnight.
  3. In the morning, punch down the dough and knead in the pearl sugar. Divide the dough into 4 balls. Cook the dough balls in a medium-hot, greased waffle iron until brown and cooked through.
  4. Spread Biscoff spread on the waffles and top with whipped cream and berries.
Recipe Notes
*I bought my belgian pearl sugar from Amazon.com, but it can be found in some baking supply stores.
*Biscoff Spread can be found in most major grocery stores (like Walmart) next to the peanut butter
If using Gluten Free flour reduce to 1 1/2 cups

Adapted from Oh Sweet Basil

Sunday, August 20, 2017

Crock Pot Orange Chicken

Crock Pot Orange Chicken

From:  
www.sixsistersstuff.com


4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce


Place your chicken in the crock pot.

Mix the marmalade, BBQ sauce, and soy sauce
together.

Pour over the chicken and cook on low for 6 to 8
hours, or on high for 4 to 5 hours

When it is done cooking, shred the chicken.

Serve over cooked rice.

(I added some red pepper flakes the on the adult
plates for a hot kick)

Paleo Mini Meatloaves


    2 pounds ground meat – mixture of  beef and/or pork 
    10 ounces frozen, chopped spinach
    1-2 teaspoons oil
    1 medium onion, finely diced
    6 ounces mushrooms, finely diced
    2 carrots, grated or finely diced
    4 eggs, lightly beaten
    1/3 cup coconut flour
    2 teaspoons salt
    2 teaspoons pepper
    2 teaspoons onion powder
    1 teaspoon garlic powder
    1 teaspoon dried thyme
    1/4 teaspoon grated nutmeg


    Preheat oven to 375 degrees F
    Thaw the spinach, squeeze out the excess water and set aside.
    Heat a pan on medium heat, add the oil and fry the onions and mushrooms until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.
    Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices. Use your hands to combine it well but do not overmix.
    Fill 18 regular size muffin tins to the top with the meatloaf mixture. (Greasing the tins may be a good idea if the meat you’re using is fairly lean)
    Cook for 20-25-30 minutes or until internal temperature reaches 160 degrees.
    Allow to cool and use a knife to loosen meatloaves from sides of the pan before removing.



Carrot Banana Muffins

paleoplan.com

2 cups almond flour
2 tsp baking soda
1 tsp sea salt
1 Tbs cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 tsp apple cider vinegar
1/4 cup coconut oil, melted
1 ½ cups carrots, shredded
¾ cup walnuts (or nuts of choice), finely chopped
muffin paper liners

Preheat oven to 350 degrees
In a large bowl, combine flour, baking soda, salt and
cinnamon.
In a food processor, combine dates, bananas, eggs,
vinegar and oil.
Add mixture from food processor to dry mixture in
the large bowl and combine thoroughly.
Fold in carrots and nuts.
Spoon mixture into paper lined muffin tins.
Bake at 350° for 25 minutes.


Number Of Servings:12 muffins

Friday, August 11, 2017

Coconut Curry Cashew Popcorn

Sidney makes this and brings it to the ranch.  It is a favorite game playing snack.

10 cups popped popcorn
2 cups cashews - salted
1/2 cup flaked coconut
1/2 cup butter
1/2 cup sugar
1/4 cup honey
1 tablespoon mild curry powder
1/2 teaspoon baking soda

Preheat oven to 300.  Place popcorn, cashews and coconut in a large bowl and set aside.
Heat butter, sugar and honey in a medium saucepan.  Stir mixture over medium heat until it begins to boil.  Boil 2 minutes without stirring.
Remove from heat and stir in curry and soda.  (Mixture will foam)
Pour syrup over popcorn mixture in bowl, stir until evenly coated.  Pour mixture on a large rimmed baking sheet, lined with foil and sprayed with nonstick spray.
Bake 30 minutes, stirring twice during baking time.  Stir mixture a few times as it cools on baking sheet.  Store in an airtight container.


Wednesday, August 9, 2017

Candied Yams

Stephenson Family Recipe 

Candied Yams
3 cups cooked yams  (2 large cans)
1 stick butter
1 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
2 eggs
Mix and put in casserole

1 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped walnuts

Mix and spread over casserole mixture.  Bake at 350 for ½ hour.

Monday, August 7, 2017

Simpler Pumpkin Waffles with Cinnamon Syrup

Perfect Pumpkin Waffles with Cinnamon Syrup
From ~ The Sisters Cafe


Pumpkin Waffles:
1/4 cup light brown sugar
3 tablespoons cornstarch
1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoon cinnamon
2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 large eggs
1 cup whole milk
1 cup canned pumpkin
4 tablespoons butter, melted and warm
Combine brown sugar and cornstarch in a large bowl.  Whisk together to break apart the cornstarch.  Ad the remaining dry ingredients, and whisk to blend.  Add eggs, pumpkin, milk and melted butter to the dry ingredients.  Mix until just combined.  Preheat and lightly oil waffle maker.  Make according to your waffle maker directions.  Serve with whipped cream and cinnamon syrup.

Cinnamon Syrup:
1/2 cup (1 stick) butter
3/4 cup buttermilk
1 cup sugar
1/2 teaspoon baking soda
1 tsp cinnamon
Place butter, buttermilk and sugar in a pot over medium heat. Stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add baking soda and cinnamon. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving.