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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Simple Crustless Mexican Quiche

I really try to keep my carb intake to a minimum. Here’s a great recipe that fits the bill when I want something flavorful, fluffy and delicious to start my day. After this casserole has slightly cooled, I slice the dish into 3” squares so that I can quickly pop a portion into my lunch bag or to have as a mid-morning snack. My family can slip a square or two between two slices of wheat toast for a tasty little sandwich.
Simple Crustless Mexican Quiche
10 eggs, beaten
2 tablespoons flour
1 tablespoon baking powder
1/2 cup butter, melted
1 (7 ounce) can green chilies
2 cups cottage cheese
1 lb. Pepper Jack cheese, grated
Using a whisk, beat the first four ingredients until smooth. Stir in melted butter. Mix in remaining ingredients. Pour into a lightly greased, 9 x 13″ baking dish. Bake at 400 degrees for 15 minutes. Reduce to 350 degrees and bake 30 minutes.
Slightly adapted from Kitty and Lucian Maynard’s recipe list below. One of my favorite cookbooks, Best Recipes from American Country Inns and Bed & Breakfasts

Scrumptious Granola Clusters

We recently took a weekend visit to Northern Ohio. We wanted to spend time with family, watch our nephew play some amazing high school football, and enjoy the rolling hills and colorful treelined byways while visiting a few local Amish community shops.
When in Ohio, I try to take the opportunity to stop at Marc’s, a local discount store that can offer some amazing deals. It’s “hit or miss”, but I often stock up on coffee, staples and seasonal trinkets that are placed on entry area shelves listed at rock bottom, close-out prices. 
After carefully searching the bountiful shelves, I ended up buying a few color coordinated cutting boards, silicone trivets, and pin-striped double oven mitts to give as Christmas gift sets this holiday season. I often pair kitchen items with wholesome baked goods for a more personal holiday gift. I also bought large boxes of flavored k-cups, cereal, and oatmeal.
I purchased several boxes of this low-sugar cereal with this granola recipe in mind… Kashi Original GoLean has lots of fun shapes and textures nestled within the box.
I also use our own maple syrup to sweeten the mix and it’s sticky properties help to form the crunchy granola clusters. Pair this delicious granola with Greek yogurt and sweet crunchy apples for an awesome breakfast combination. What a way to start the day!
Scrumptious Granola Clusters
4 cups dry, sugarless breakfast cereal ( I use Kashi GoLean Original pictured above)
1 cup chopped walnuts
1/2 cup sunflower seeds
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup coconut oil, melted
1/2 cup maple syrup or honey
1 teaspoon vanilla extract
2/3 cup dried fruit (optional)

Preheat oven to 325 degrees and line a large, jellyroll pan with aluminum foil or parchment, lightly sprayed with cooking spray. In a large mixing bowl, combine the cereal, nuts and seeds. Stir to blend.
In a small saucepan, combine the oil, maple syrup and/or honey, cinnamon and salt. Bring to a boil, remove from heat and stir in vanilla. Pour hot mixture into dry cereal mixture. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 18 to 20 minutes, stirring halfway. The granola will continue to crisp up as it cools.
Let the granola cool for 10 minutes before breaking it into pieces and stirring in the (optional) dried fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer.

Speckled Monkey Bars

Bananas have always been a staple ingredient for lunch bags/boxes in our household. When selecting fruit to add to my weekly shopping list, bananas always take center stage. I often choose far more than needed for a week’s worth of lunches as I love having a few extra over-ripe bananas to add to tasty quick bread and snack recipes, such as this one. These delicious bars have few ingredients and highlight some of my family’s favorite flavors. My three (not so) little monkeys have enjoyed these flavors for many years.

Speckled Money Bars

4 medium (over-ripe) bananas, mashed

2 cup old fashioned oats

1/2 cup chunky peanut butter

1 teaspoon vanilla

1/2 cup chocolate chips

1/2 cup walnuts, chopped

Preheat oven to 350 degrees and grease a 13×9” baking pan.

Mix bananas with oats and peanut butter; add vanilla and continue to mix until well blended. Carefully, spread the mixture in prepared pan making sure to evenly distribute to the corners. Top with chocolate chips and walnuts. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Cool before cutting into delicious squares. Wrap individually for a lunch bag treat or store in an airtight container.

Note: Lately, I’ve been using the Copper Chef brownie pan to make perfect portions while baking. Depending on your oven, you may have to reduce cooking time when using this pan. Cool completely before removing insert.

Cucumber Finger Sandwiches

My daughter recently called to ask if I could share an easy appetizer recipe as she needed to assemble a quick item for a coworker’s going-away party. She had already looked through the recipes on my blog and couldn’t find one that she could easily make ahead of time and store in the fridge. My mind quickly turned to a simple recipe that I used to make when our children were young. I made this recipe for our annual St. Patrick’s Day Party when we lived in the southwest Chicago area. The yearly parade (and party) was always a fun event for all of the Irish families living in the neighborhood. Slices of pumpernickel cocktail bread are loaded up with a spiced cream cheese mixture and a thick slice of fresh cucumber. A quick sprinkle of dill adds a layer of flavor. Drawing the tines of a fork down the side of the cucumber before slicing, adds a unique design to the appetizer.

Cucumber Finger Sandwiches

1 (8 ounce) package cream cheese, softened

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (1 pound) loaf sliced pumpernickel party bread

2 English cucumbers

2 teaspoons dill weed or dill seed

Mix cream cheese and Italian salad dressing mix in a bowl until well blended. Draw the tines of a fork down the sides of the cucumber before slicing (Make sure to pierce the skin of each cucumber.) Spread cream cheese mixture atop pumpernickel party bread and top each slice with a cucumber slice. Sprinkle with a light dose of dill weed or dill seed.

Hearty Irish Scones

I’ve been making scones since I was a little girl. My parents were born and raised in Ireland so making scones was a weekly event. During the Lenten season, scones were a definitive staple on the dining table. My father worked for Trans World Airlines so traveling back and forth to Ireland during our summer holiday was a yearly event. Watching my grandmother make bread/scones was always mesmerizing to me. She used a huge ceramic Mason Cash bowl, and mixed everything by hand. None of the ingredients were measured very carefully. She would pour leavening ingredients into the palm of her hand before throwing them into the mix. She used an old china teacup to measure flour for the mixture. The teacup would be placed back inside the bag of flour for future use. The flour that she used was of a course, whole wheat texture. The hearty aroma and flavor were like none other and can’t easily be duplicated with our traditional American flour selection. I’ve often thought of purchasing the flour from available on-line sources but I can’t justify the cost. Hence, I offer this recipe as an alternative. Is it exactly the same as the old country flavor? Well, no…. But, it’s a close second and my family enjoys the hearty flavor of these beautiful scones. Served with a heaping helping of butter and homemade jam, this recipe is a winner.

Hearty Irish Scones

2 1/2 cups whole-wheat flour

1 1/4 cup all-purpose flour

2/3 cup old fashioned oats + 1/4 cup for topping

4 teaspoons baking powder

1 teaspoon baking soda

1/4 cup brown sugar

1 teaspoon salt

10 Tablespoons (5/8 cups) butter or margarine

1 3/4 – 2 cups buttermilk

1 cup raisins

Preheat oven to 375 degrees. Sift together flours, baking powder, baking soda, brown sugar and salt. Stir in oatmeal. Cut in butter with your fingers or with a pastry blender. Add raisins and mix; then add buttermilk and mix/ kneed just until dough comes together. If dough is too wet, kneed in extra flour; just until dough becomes less sticky.

Transfer dough to a floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter. Transfer to baking sheet. Sprinkle tops with extra oatmeal; lightly pat oats into surface. Bake 15-18 minutes, until browned on the bottom. If desired, you can flip scones to bake 2 more minutes to further brown the bottoms. Let cool or serve warm.

Simple Cinnamon Rolls

  

We were having dinner the other night and my oldest daughter reported that she would be attending a “study session” the following day. Her class had a final exam on the horizon and a group was getting together to study. This would be an early morning session so she said she wanted to be sure to stop at the store to pick up a coffee cake before the event.

To save her time, I volunteered to make a simple pan of cinnamon rolls that I was sure the group would enjoy. I knew that I had all of the basic ingredients on hand to assemble and bake them before leaving for work in the morning. A traditional cinnamon roll recipe can be quite time consuming, but with the help of this semi-homemade recipe, it’s a jiffy of a job.

I have to be perfectly honest, when I’m in a hurry, I often don’t have the time to wait for the rolls to rise before putting them in the oven… I simply preheat the oven after I have mixed the dough and prepared the rolls. It usually takes about 20-25 minutes to preheat the oven and clean up the kitchen. Then, I pop them in the oven and let them rise while they bake.

  

Simple Cinnamon Rolls

(Adapted from the Betty Crocker Recipe; Cake-Mix Cinnamon Rolls)

1 1/4 cups warm water 

1 package regular active dry yeast

1 box white cake mix

2 1/2 to 3 cups flour

1/4 cup butter

1/2 cup packed brown sugar

2 teaspoons ground cinnamon

1/2 cup store bought cream cheese frosting or glaze
Grease 2-9″ square baking pans with shortening or cooking spray.  In small bowl, mix warm water and yeast; let stand 5 minutes.

In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, until it comes together in a ball. Cover with plastic wrap, and let rise in warm place until doubled. Meanwhile, melt butter in small bowl, and set aside to cool. In another small bowl, mix brown sugar and cinnamon.

On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with 1/2 melted butter; sprinkle with cinnamon-sugar. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls. Brush with remaining butter.

  
Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F. Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; spread with frosting or with powdered sugar glaze found here.

  
  
Here’s the original recipe…

https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/cake-mix-cinnamon-rolls

Here’s another great “no-rise” recipe that I often use. Delicious!

https://www.allrecipes.com/recipe/241917/quick-cinnamon-rolls/