Pumpkin Belgian Waffles with Vermont Maple Syrup Whipped Cream

I found this great little recipe online at a Bed and Breakfast site that also had a lot of recipes posted
(See http://www.lanierbb.com/recipes/). Here is one I tried this morning and everyone loved! Enjoy Fall.


Pumpkin Belgian Waffles With Vermont Maple Syrup Whipped Cream Recipe
Brought to you by Price House Cottage B&B
Serves: 5-6

Ingredients:

2 Cups All-Purpose Flour
1/4 Tsp Clove
1 Tsp Ginger
1 Tsp Cinnamon
4 Tsp Baking Powder
1 Tsp Salt
1/4 Cup Sugar
1 1/2 Cups Milk
1 Cup Pumpkin Puree, Canned
4 Eggs, Separated
1 Cup Butter, Melted
For the Flavored Whipping Cream:
1 Cup Whipping Cream
2 Tbsp Pure Maple Syrup

Instructions:
Preheat waffle iron (Belgian or regular). In a large bowl, combine first seven ingredients. Whisk together milk, pumpkin puree, and egg yolks. Stir pumpkin mixture into the dry ingredients and add melted butter. Beat egg whites until stiff and fold into pumpkin mixture. Ladle batter onto waffle iron and cook until steam ceases to escape from the iron, producing a lightly browned waffle.

For the Flavored Whipping Cream:
Whip the cream until peaks begin to appear. Add syrup, when peaks begin forming, and finish whipping the cream until stiff peaks form. Serve waffles with pure maple syrup and a generous scoop of the whipped cream.

This is what the batter looks like after you fold in the stiff egg-whites.  It is light and airy

Here is the baked Waffle- nice and golden brown.  Begging for Maple Syrup and Whipped Cream

















BECKY'S NOTE: In the interest of time I skipped the Flavored Whipped Cream (this time) and served it with Maple Syrup and Whipped Cream from a can.  The kids really ate it up too!  My husband LOVED them (and anything Pumpkin) they already requested it for Thanksgiving.

Aunt Helen's Strawberry Crepes

My Aunt Helen is a wonderful cook.  I had the honor of living with them briefly when I was in College and she would make these wonderful Strawberry Crepes for dessert.  This was the summer that I met my husband.  I still like to make these from time to time and now my children enjoy them too!  Today I made them for breakfast.

Strawberry Crepes
Makes 12 crepes-Serves 4 (3 Crepes per serving)

For the CREPES:
1 cup bisquick mix
3/4 cup milk
2 eggs
For the SOUR CREAM SAUCE:
1 cup sour cream
1/4 cup brown sugar

1-2 pints sliced fresh Strawberries

Grease a 6-7 inch non stick skillet lightly; heat until hot.  Beat baking mix, milk and eggs with a hand beater or whip until smooth.  For each crepe pour 2-3 Tablespoons batter into the skillet and rotate until the batter covers the bottom.  Cook until golden brown.  Gently loosen edge with spatula, turn and cook other side until golden brown.  Stack placing waxed paper between each; keep covered to prevent them from drying out.  Mix 1 cup sour cream with 1/4 cup brown sugar.  Hull and slice 1-2 pints fresh strawberries.  Place 1 Tablespoon sour cream mixture across center of each crepe.  Sprinkle with sliced berries.  Roll and place on plate or serving platter.  Repeat;  Top with additional sour cream and berries.  Enjoy!


For the crepes, I combined 1 cup Bisquick mix with 3/4 cups of milk and 2 eggs.

I use my favorite non stick pan.  As I pour in the batter I rotate the pan so it is as thin as possible.  I did add about 2 Tbps of milk in addition to the milk to make the batter a little thinner.
This helps the crepes to be very thin.

I have the sour cream and brown sugar mixture close at hand to fill the crepes.

And the strawberries as well

As I finish cooking the crepes I put them directly on the plates for serving, I find this  slightly easier to assemble and then later I do not need to transfer them from a platter.  While the next crepe is cooking I assemble the crepe and roll it and keep an eye on the crepe that is cooking so it does not overcook.

I put about 1 Tablespoon of the sour cream and sugar mixture down the middle of the crepe.

 

Next I put a few spoon fulls of sliced strawberries on the sour cream sauce

 

I roll up the crepe and place it to the side of the plate so I make room for the other 2 crepes.

 

After the crepes are finished I drizzle more sour cream sauce over the top of the crepes and add some more strawberries.

Set the plate aside while you finish the other three servings and present your loved ones with a treat that will keep their bellies smiling for a few hours.

This makes a great dessert for special guests, or a great brunch treat.

I did once make these for a gathering of 20 people, but my back actually started hurting from making the crepes.  I would double this recipe, but making crepes one at a time for a larger group is not something I will do again.

Enjoy!

Orange Marmalade Day 2

I continued cooking the orange marmalade early this morning.
Bring it back to a boil.





After it comes to a boil, reduce the heat to low and simmer the oranges for 2 hours. ( you should see bubbled near the surface, but not bubbling).
After two hours, turn up the heat to medium heat and boil gently for another 30 minutes. Stir frequently to prevent burning.




Bring it to 220 F (I could not get it pasts 215, but each thermometer may not register accurately, I did however see a color change and I tested a small sample, by putting it in the refrigerator and checking if it jelled, after it had cooled some. It should not be runny anymore, but still be moist. (Add water if the mixture becomes too thick or cook longer to make less runny). This process took a bit longer than I thought it would.


Sterilize your jars by boiling them (and the lids) for at least 3 minutes.
Ladle the hot marmalade into the hot jars and seal immediately.
As the jars cool they will appear less runny and the seal should be indented (you do not hear the lids click when you press on the center of the lid gently).
You can store these for up to 1 year in the pantry. They made 14 half pint jars for me. Plenty to give away and some to keep for ourselves.

After tasting a sample, it took me back to the time I visited England. Yummy.
Thank you Ina Garten for sharing this recipe in your cookbook. I will make it again.

Orange Marmalade Day 1

I love cookbooks. I think my collection of cookbooks has grown to well over 300 by now. My latest cookbook that I picked up is by Ina Garten (the Barefoot Contessa) for those foodies out there... The recipe for "Orange Marmalade" caught my eye. I have a women's tea coming up that I am hosting and it is always nice for the guests to go home with something small. It was a perfect opportunity to try to make Marmalade -- a two day process. If it fails, I will get something different to give to the ladies.. if it is a success they will have something sweet and homemade to take home.

Anna's Orange Marmalade
Source: Barefoot Contessa At Home
Yields: 3-4 pints
Author: Ina Garten Copyright 2006
page 232

4 large seedless oranges
2 lemons
8 cups of water
8 cups of sugar


Assemble your oranges and lemons. Wash










Slice fruit with a mandolin for thin slices. (I found it easier to just slice them with a knife very thinly-- it didn't take too long)







Add Water









Bring to a boil, stirring frequently.








This is what it looked like after I brought it to a boil.






Remove the pan from heat and add sugar. Stir in to dissolve.








Stir until sugar dissolves ... cover with a lid and let it sit at room temperature until day two.. which is tomorrow...