Waffled Carrot Cake for the Easter Season

 

Prep Time: 5-10 minutes

Cook Time 20-22 minutes

Serves 8-10 waffles

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 tsp baking powder

1/8 tsp baking soda

1/8 tsp cinnamon

1/8 tsp ground clove

1/8 tsp nutmeg

1 large egg

1/4 cup buttermilk

1/4 cup milk (we used powdered milk and water)

1/2 tsp vanilla extract

1/2 cup shredded carrot

3 Tbsp raisins

3 Tbsp chopped walnuts

Directions 

1. Mix together flour, sugar, baking powder, baking soda, cinnamon, clove and nutmeg (and powdered milk).

2. Whisk together egg, buttermilk, milk (or water), and vanilla extract until smooth.  Add dry ingredients and mix until no clumps remain. mix in carrot, raisins, and walnuts.

3. Add 3 Tablespoons of waffle mix to the Mini Waffle maker* and cook until golden brown on both sides, about 2-3 minutes/waffle.

4. Top with whatever you desire.

*Tip: you may want to use a pastry brush with oil (we used coconut oil) on the waffle plates so they release nicely.

We made these for dessert waffles on Good Friday (3/29/24) as the 'dessert' for our breakfast for dinner with Addie Florshultz and the Portuguese Elders.

Sourdough Relief Society Packets

 Sourdough Recipe packet

Cheddar Bacon Waffles

 2 cups flour (10 oz by weight)

3/4 cup granulated sugar

1 tsp salt

1 Tbsp baking powder

3 eggs separated

1 1/2 cups milk

1 cup butter melted (can substitute part with oil)

6 strips bacon cooked and crumbled 

2.5 oz grated cheddar cheese

3 scallions chopped (optional)

1.  Preheat waffle iron, if you can adjust the setting you want it pretty hot.

2.  Preheat oven to 200 degrees.

3.  In large bowl, whisk to combine flour, sugar, salt and baking powder.  Set aside.

4.  In another bowl, whisk to combine the egg yolks, milk, and butter.  Set aside.

5.  In a large (and very clean) bowl, use a hand mixer to whip the egg whites to soft peaks.

6.  Add the wet ingredients to the dry and mix until they are almost combined.  Add the egg whites, bacon, cheese, and scallions to the bowl, and gently fold them in until combined.

7.  Portion the batter onto your waffle iron (amount varies with the waffle iron) and cook for approximately 5 minutes, until golden brown.

8.  When waffle has finished cooking, place directly on the wire rack in the oven, to let the steam escape.  Finish cooking the remaining waffles, and enjoy!  These waffles work well with as a chicken and waffles main dish.

Gingerbread Waffles

 4 eggs  (6)

1/3 cup sugar  (1/2 c)

1 cup molasses  (1 1/2 c)

1 cup buttermilk  (1 1/2c)

3 cups flour  (4 1/2 cups)

2 tsp ground ginger  (3 tsp)

1 1/4 tsp cinnamon  (2 tsp)

1 tsp ground cloves  (1 heaping tsp)

3/4 tsp salt  (scant 1 1/4 tsp)

2 tsp baking soda  (1 Tbsp)

2 tsp baking powder  (1 Tbsp)

1/2 cup butter, melted  (3/4 cup)

We like to once and a half the recipe for our family, those ingredient amounts are in parenthesis.  With an electric mixer, beat the eggs until they're light and fluffy, about 2 min.  Add the sugar, molasses, and buttermilk and mix until blended, about 1 minute more.

In a separate bowl, sift together the flour, spices, salt, baking soda, and baking powder.  Add the dry ingredients to the egg mixture and stir until smooth.  Stir in the butter.

Cover and refrigerate the batter overnight or cook immediately in a waffle iron until golden brown, 2 to 4 minutes.  Serve with whipped cream, fruit, and/or syrup if you like.

Makes 14 waffles.

Calories 269  Total Fat 8 g  Saturated Fat 5 g  Cholesterol 78 mg  Sodium 388 mg  Total Carbohydrate 43 g  Fiber 0.8 g, Sugars 18 g  Protein 5 g

Pumpkin Pancakes

 1 1/2 cups milk (or 1/2 cup powdered milk and 1 1/3 cups water)

1 cup pumpkin puree

1 egg

2 Tbsp vegetable oil

2 Tbsp vinegar

2 cups flour

3 Tbsp brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground allspice

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.  Combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl.  Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.  

Of course we make them with chocolate chips and sometimes also sprinkle sunflower seeds or chopped walnuts or pecans on top before you turn them.  They are delicious with maple or buttermilk syrup, jams or even caramel syrup and whipped cream.

Makes 6 pancakes

278 Calories, 7.2 g fat, 40 mg Cholesterol, 608 mg Sodium, Total Carbs 45.6g, Dietary fiber 2.6 g, Protein 7.9 g.

Belgian Sugar Waffles

Inspired by Paul's Belgian waffles I tried a few versions and I like these the best.  I also tried making them with pumpkin and pumpkin pie spice and that was good, too.  Yes, I realize that makes it not very Belgian since pumpkin is a new world food.

It's great with a little buttermilk syrup.

These aren't just for breakfast, they can be dessert waffles topped with ice cream.  I have a waffle stick waffle iron that works well for them, you can eat them with your fingers and dip them. 

I just got a fancy (used of course $15) Krups removable plate, flip, Belgian waffle iron--it is THE BEST thing to make these waffles with!  The removable plates make clean-up SO MUCH EASIER and after one false start when every recipe I saw said to cook the waffles for 4 1/2 minutes on 6 (highest level) I found they are perfect at level 4 for about 2 1/2 minutes.  In the picture the waffle on top is with the Krups inversion waffle maker, you can see some of the waffle sticks below where I didn't get the fill quite right.

Here is the link to the original blog post: 

https://www.thespruceeats.com/belgian-sugar-waffles-428321?utm_source=pinterest&utm_medium=social&utm_campaign=shareurlbuttons

Here is the recipe and directions:

Ingredients

• 2 tablespoons sugar (light brown)
• 1/2 cup water (lukewarm, or for richer flavor substitute scalded milk)
• 1 3/4 teaspoons active dry yeast
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3 eggs
• 1 cup of butter (melted)  [I often double it because I usually make it for a crowd and IF there are leftovers they are great, so I will do a mixture of butter and oil--because I just can't do a full pound of butter in anything!--and I am finding that I can reduce the amount of fat and it still works fine.]
• 1 1/2 teaspoons vanilla extract
• 1 cup pearl sugar

Steps to Make It

1. Gather the ingredients.
2. Whisk the brown sugar and yeast with the water and let stand for about 5 minutes, until it is nice and foamy.
3. Place the flour and salt in a mixing bowl. [I do it in my KitchenAid stand mixer.] Gradually add in the yeast mixture until the dough is sort of dampened and shaggy looking.
4. Add the eggs one at a time, beating for 30 seconds after each addition.
5. Whisk the vanilla in the butter and add to the batter gradually. Mix for about 1 minute or until smooth. It will be very sticky and have a thick, but not a stiff texture. Cover and let rise for about one hour.
6. Right before you are ready to cook the waffles, mix in the pearl sugar. If you add it too early it will dissolve and will not create that crispy coating.
7. Using two spoons [I use a scoop], pull off about 2 tablespoons worth of batter and place onto a preheated waffle iron. Cook until golden brown.
8. Place on a cookie cooling rack over a sheet pan. Keep warm in a preheated 250 F oven.
9. Drizzle with chocolate sauce if you're feeling saucy and serve warm.

Buttermilk Syrup

2 cups sugar
1/4 cup Karo syrup
1 cup buttermilk*
1 tsp baking soda
1/2 cup butter
1 tsp vanilla

Combine and boil for 1 minute all ingredients EXCEPT vanilla.  After mixture has boiled, add vanilla.  Yield 3 cups.

*You can use powdered buttermilk, but do the amount to make 1 cup of buttermilk, not 1 cup of buttermilk powder (right, Melissa Een?).  Although when we added enough of the other ingredients to go along with 1 cup of buttermilk powder we had enough syrup to last for months.

Eggnog Panettone French Toast made by Karissa for Michael who said it was delicious

EGGNOG PANETTONE FRENCH TOAST Hilton Christmas Breakfast

Orange Cream

½ cup heavy cream 1 tablespoon powdered sugar Zest of 1 orange 1 tablespoon squeezed orange juice


French Toast

½ loaf of panettone (GOOD panettone) 1 ¼ cup milk ¼ cup granulated sugar ¼ cup packed light brown sugar ½ teaspoon salt ½ teaspoon vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon imitation rum extract ¼ teaspoon nutmeg 3 eggs


Directions

1. Make the orange cream. Whisk together orange cream ingredients to stiff peaks. Refrigerate until ready to serve. 2. Make the French toast. Whisk together the milk, sugar, brown sugar, salt, vanilla, cinnamon, rum extract, nutmeg, and eggs until smooth. 3. Prepare a large skillet by spreading a bit of butter across it.  4. Dip pieces of panettone (about 1 inch thick) in the French toast mixture and place on the pan. Cook each side of the bread until golden brown. 5. Serve! Place a dollop of orange cream on each piece of French toast and serve with maple syrup.