Gingerbread Waffles

A couple of weeks ago, my daughter took the train in for a weekend visit. On this crisp fall weekend, she decided to rise early to make a bountiful breakfast for the family. The Gingerbread Waffle recipe was on the menu. The aroma in the kitchen was enough to pull everyone out of bed saying, “What is that delicious smell coming from the kitchen?” Sure enough, she had a tall stack of delicious looking waffles perched on the kitchen counter and ready for the taking. Eggs, coffee, and hash browns rounded out the meal. It’s always fun to have M come home for the weekend! She’s an excellent cook and we so enjoy seeing her.

We’ve made this recipe several times over the last couple of weeks. They are great to keep in the fridge to microwave for weekday mornings. Top them with homemade apple butter for an autumnal treat!

This recipe is from the cookbook entitled, Best Recipes from American Country Inns and Bed & Breakfasts, by Kitty and Lucian Maynard. I’ve made some changes to the recipe to add a little more flavor and of course, to substitute our own homemade maple syrup; removing the corn syrup in the original recipe.

My daughter doesn’t have a waffle iron of her own… So, guess what Santa may be bringing to her this year? Ho,ho,ho… gingerbread waffles!

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Easy Chocolate Chip Banana Loaf

This week, I scheduled a community meeting that was to take place at a local library. After rechecking my calendar invite, I realized that I had arrived a bit early, so I took this opportunity to stroll through a selection of cookbooks that had been carefully selected for a main aisle display. My eyes immediately fixed on an older book showcasing recipes from quaint country inns and bed & breakfast establishments. Thumbing through the pages, so many of the recipes seems quick, easy, and scrumptious. Knowing that my meeting would be starting soon, I grabbed my library card and borrowed the book entitled Best Recipes from American Country Inns and Bed & Breakfasts by Kitty and Lucian Maynard.

Returning home, later that day, I realized that I wanted to make so many of the recipes, I simply had to purchase the book. I typed the title of the cookbook into the Amazon search bar… low and behold, they had several used copies for purchase (priced very low). I bought the first and second editions and I am waiting on their arrival.

This recipe comes from the page pictured below. The only change that I made was to add a handful of chopped walnuts to the already simplistic ingredients. I am always looking for recipes that will help to use up the stash of overly ripe bananas that I have tucked in my freezer. This one fit the bill. Lots of flavor with very little fuss…

This is a great loaf to freeze or slice and package. My daughter was heading back to Chicago on the train, so I sliced her a few pieces to nibble on throughout the week.

Hearty Apple and Oatmeal Pancakes

  
One of our daughters took the train home from college this weekend. She said she was missing mom’s home cooking and the quiet of the country. We are always thrilled to have her home and I was up to the task as I whipped up some of her favorite foods.  

Her request for oatmeal pancakes had me thinking of a new combination of flavors that I knew she would love. I had just made a batch of homemade applesauce and my husband had several jars of pure maple syrup that he had processed after tapping our maple trees this spring. I quickly mixed up the batter for the pancakes and as they cooked on the griddle, I carefully added some of the cinnamon applesauce.

 A quick flip of the pancake to finish the underside, and they were done. I made several batches so that she could bring a few back to school when she returned on Sunday. 

   

 I received a lovely text when she arrived back in Evanston. A big thank you with lots of “heart” emojies covered my screen. She said that she was having the pancakes for dinner. Somehow, I think she’ll be having them for nearly every meal until she finishes them up. Then she’ll be back to eating the ole’ college favorites of pb&j, canned soup, and boxed macaroni and cheese.

Hearty Oatmeal Pancakes

1 cup old fashioned oats

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

2 eggs, lightly beaten

1 1/2 cups milk

1 teaspoon almond extract

1 teaspoon vanilla extract

1/4 cup canola oil

Combine oats, flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, combine eggs, milk, oil, and extracts. Stir into dry ingredients; just until moistened. Pour batter onto lightly greased, hot griddle. Flip pancakes when bubbles form on top of pancakes. Continue to cook until underside is golden brown. 
 Chunky Homemade Applesauce
8 cups apples, peeled, cored, and chopped

1/2 cup packed brown sugar

1/2 cup sugar

1 teaspoon ground cinnamon

2 teaspoons vanilla extract

In a large pot, combine apples, sugars and cinnamon. Cook over medium-low heat for about 30 minutes; while stirring occasionally.
Remove from heat; stir in vanilla. Mash apples to desired consistency. Refrigerate until ready to serve.

Sparkling Christmas Jam

Around the holidays I love to make special “gifts from the kitchen” for friends and family.  Most times, I make batches of cookies, breads, candies, or snack mixes.  This year, I made brown bread loaves and Sparking Christmas Jam for everyone.





I was doing a major house cleaning and I had stumbled upon a few boxes of cute little jelly jars.  I was in the mood for a major cleanup and I was trying to get rid of anything I hadn’t used in a while.  This wide mouth batch would work just fine for gift giving jars. I remembered that I had loads of frozen strawberries and cranberries in the freezer that I could use for the intended mix, so I quickly scrubbed the jars in warm soapy water and began to prep the recipe.  Here are the instructions that I used.  

I must admit, the recipe is not very precise and of course, canning is a precise science. When processing for home preservation where items are to be stored on shelves, I only use tested, reputable recipes. Therefore, I processed the jars as instructed but I asked those receiving a jar to KEEP IT IN THE FRIDGE for safety purposes.  I gave them cold, refrigerated jars to remind them where they should be stored. No need to get anyone sick via an oversight when canning! 

This is a scrumptious recipe.  Great with bread and butter or tea and toast… I’ve already gotten a few requests for another jar next year. The beginning of a tradition…?





Merry Christmas and a Happy New Year!  Let’s make this a good one!

Sweet Irish Brown Bread

I was recently given a collection of old community cookbooks.  The “giver” was doing a house remodel and was cleaning out her kitchen for a more updated look.  She had too many cookbooks and was looking to send a few of them my way.  Naturally, I was thrilled.  I love looking through old interesting recipes.  I stumbled across this brown bread recipe that looked quite tasty.  The ingredients reminded me of one of my favorite Irish bread recipes, with perhaps a bit more sugar that I am used to.  I quickly baked up a few loaves and my family was pleasantly surprised.  A simple loaf with a sweet, mellow flavor.  A great base for butter and jam.  

The Brown Bread recipe is pictured below…





The flavor was so wonderful, I baked up a load of loaves for Christmas gifts and packaged them with my Christmas Jam.



Easy Peasy Pound Cake

This week marks the beginning of the official holiday season.  Like many of you, my calendar is filled with holiday commitments, most of which require a carry-in dish or baked treat to bring along to the party.  I really enjoy this time of year and I do my best to take advantage of a few stress-free tips that can really simplify things.  One such tip would be to choose recipes that are easy yet flavorful.  The recipe below includes ingredients that are nearly always on-hand in my kitchen. It’s adapted from a recipe that I found in an old community cookbook many years ago.  This one’s a no brainer for me… It always turns out perfect.  A few simple ingredients bake up a moist and flavorful, good ole’ fashioned, pound cake.  

Easy Peasy Pound Cake

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

2 1/2 cups sugar

1 1/2 cups butter

6 eggs

1 1/2 teaspoons vanilla or almond extract

3/4 cup milk

Grease and flour a Bundt pan (take your time with this step, getting all of the softened butter and flour into all the nooks and crannies). DON’T PREHEAT THE OVEN.

In a medium bowl, mix flour, baking powder and salt. Set aside.

In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla/almond extract and continue mixing well.

Add flour mixture alternately with milk. Beat until smooth batter is smooth. Pour into prepared pan.

Place cake into the oven, set the temperature to 350 degrees and bake for approximately 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Back To School Blueberry Bread

It’s that time of year again… Back to school!   This is a great quick bread loaf to bake in quantity and pop in the freezer for lunchbox treats throughout the year.  We recently visited our daughter who has started her clinical year at a hospital in Illinois.  I brought along an assortment of quick breads that I carefully sliced and individually wrapped for the freezer.  This way, she can take out one slice at a time and pack it into her lunch bag for a morning snack or a lunchtime treat. As I think back to all of the blueberry recipes I’ve made for the family, this one is surely a winner!



Back to School Blueberry Bread

1/3 cup butter, melted

1 cup sugar

3 tablespoons fresh lemon juice

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

1 cup fresh blueberries

1/2 cup walnuts, chopped

2 tablespoons grated fresh lemon peel

GLAZE:

2 tablespoons fresh lemon juice

1/4 cup sugar or 1 cup powdered sugar

In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well. Fold in the blueberries, nuts and lemon peel.

Transfer to a greased 9X5″ loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan.  Continue to cool on a wire rack.  

Combine the glaze ingredients and drizzle over warm bread. Cool completely before slicing.