Waffles

The extra step of beating the egg whites until stiff peaks form is so worth the extra time.  Your waffles will be fluffier. We like adding cinnamon to ours, but if you don't like the taste of cinnamon, you can always leave that out, or use less. 

Growing up, it was a very rare treat when my mom served waffles, but when she did, they were so good! Dripping with butter and syrup over the top.  Delicious!! She didn't have the best waffle maker and they were hard to clean up.  However, the waffle makers of today have come a long way with non-stick coating.  This makes clean up so much easier to do.  She would have loved using them.

Ingredients

2 eggs, separated
1 tsp. cinnamon
2 to 3 Tbsp. sugar
4 tsp. baking powder
1/4 tsp. salt
2 1/4 c. flour
1/2 c. vegetable oil
2 c. milk
1 tsp. vanilla extract 

Directions

Heat waffle iron according to manufacturer's directions. 

Beat egg whites in a bowl until stiff peaks form.  

Beat egg yolks, vegetable oil, milk and vanilla in a medium-sized bowl until fluffy.

Add the cinnamon,sugar, baking powder, salt and flour. Beat until the batter is smooth. 

Gently, fold in the egg whites into the mixture.  

Pour the batter onto center of your hot waffle iron and cook according to manufacturer's directions.

Serve with butter and/or syrup. You can use any toppings that you like best.  

***Cook all the waffle mixture the same day it is made for the best tasting waffles. If you don't need or want to eat them right away, put the extra waffles in the freezer.  Then, on those mornings when you are short on time, simply pop the frozen waffles in the toaster to warm them back up again. 

**  You can use melted butter or margarine instead of vegetable oil to make waffles. Some say that using vegetable oil makes the waffles crispier then if you just used butter or margarine.

 Date Bread

Date Bread. This bread is moist, delicious with the perfect blend of spices. It is perfect for breakfast, that mid-day snack,  or anytime you just want something sweet. You can use less sugar or even white sugar or honey.  If using honey, use about 3/4 c. honey.

Ingredients

2 1.2 c,  dates, finely cut
4 Tbs. butter
1 1/4 c. brown sugar
1 1/2 tsp. soda
1/4 tsp. cloves
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 1/2 c. hot coffee or boiling water
1 egg
2 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking powder
1 3/4 c. flour
1 1/2 c. pecans or walnuts, coarsely chopped (Optional)
1 Tbs. milk

Directions

Preheat oven to 350°. Lightly grease a 9 x 5-inch loaf pan

In a large bowl, combines dates, baking soda, cloves, cinnamon, ginger and nutmeg. Pour the hot coffee or boiling water over the mixture and stir to combine. Set  aside for about 15 minutes to cool. 

When the mixture is cool, beat in the egg and vanilla.

Stir in the salt, baking powder and flour. Beat gently until the mixture is smooth. 

Stir in the pecans or walnuts. 

Pour the batter into a the prepared loaf pan. Tap the pan on the countertop to eliminate air bubbles. 

Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.  Sometimes, depending on the day this bread can take up to 75 minutes to bake.

Cool for 10 minutes then remove the bread from the pan. Finish cooling the bread on a wire rack. 

Cut the bread after it is completely cooled. Place in an airtight container or bag. Keeps at room temperature for about a week.  Freezes wonderfully for longer storage.  

 

 Sweet Potato Balls

                                                                                   

Sweet potatoes aren't just for holiday dinners. They are a delicious vegetable and a good source of fiber, vitamins and minerals.  Sweet Potato Balls make a delicious addition to any meal. If you don't like pecans, you can leave them out.                     

Ingredients

2 c. mashed sweet potatoes
1/2 c. corn flakes, finely crushed
2/3 c. pecans, chopped (optional)
1 can sliced pineapple, drained
1/2 c. brown sugar
2 Tbs. honey
2 Tbs.butter
1 Tbs. water

Directions

Preheat oven to 375°.

Mix sweet potatoes and corn flake crumbs in a bowl until thoroughly combined.

Shape the sweet potato mixture into 8 balls and roll in each one in the chopped nuts.  Place in the refrigerator and chill 30 to 40 minutes.

Arrange pineapple slices in buttered 8x10x2-inch baking dish. 

Place a sweet potato ball on top of each pineapple slice.

Bake for 15 minutes.  

While the sweet potatoes are baking combine sugar, honey and water in a small saucepan .  Bring to a boil and boil for 1 minute. 

Remove pineapple-potato balls from the oven.  Spoon hot syrup over each of the sweet potato balls.  Bake for another 5 minutes. Serve

Moist Yellow Cake with Buttercream Frosting

Delicious Moist Yellow Cake with Buttercream Frosting

 Ingredients

3/4 c. butter, room temperature
1 1/2 c, sugar
3 eggs
2 1/2 tsp. vanilla
1 1/3 c. sour milk or buttermilk
1/2 tsp salt
3 tsp. baking powder
3c. flour

Directions

Preheat oven to 350°. Grease and flour a 9 x 13-inch cake pan.

In a large mixing bowl, combine butter and sugar together.  Beat until light and fluffy on high speed.

Add eggs and vanilla. Beat well on high speed until thoroughly mixed. .  Scraping the bottom and sides of the bowl occasionally.

Pour in the sour milk, beating well to thoroughly combine.

Add the salt, baking powder and the flour into the cake batter. Mix well.  

Pour the cake batter into the prepared pan or pans.  Bake a 9 x 13-inch cake pan bake 40 to 45 minutes, or until the cake tests done when a toothpick inserted in the center comes out clean. 

Allow to cool and then frost with Buttercream Frosting

Buttercream Frosting

Ingredients

1/2 c. butter
3 c. powdered sugar
2 tsp. vanilla
1 to 2 Tbs. milk
Food coloring, optional

Directions

In a mixing bowl, mix butter, and powdered sugar together. Use low speed on the mixer, so you don't get powdered sugar everywhere.

Stir in vanilla and 1 tablespoon milk. Beat on medium-high speed until smooth and fluffy. If the frosting seems too thick, add the other tablespoon of milk. Beat in thoroughly. This can take about 3 minutes.

Add drops of food coloring if desired until you reach the color you want your frosting.

Frost cooled cake.  

 Creamed Chicken

If you have left over chicken, this is the perfect dish to make and serve for supper or even lunch. Add a salad and some fruit on the side, you have a complete meal. Or  you can serve it over mashed potatoes, or noodles.

Ingredients

1 Tbs. shortening or oil
2 stalks celery, chopped
1 onion, chopped
1 green pepper, chopped
1/4 c. flour
1 1/2 c. chicken broth
1/2 c. milk or cream
1 1/2  c. cooked chicken, diced
salt and pepper to taste

Directions

In a heavy cast iron skillet, heat shortening or oil until hot.   Cook celery,onion, and green pepper until tender.  

Blend in flour in the skillet with oil and vegetables.  Stirring constantly, pour in the chicken broth and milk.  Cook and stir until smooth.  

Add chicken to the sauce and season with salt and pepper.

Heat mixture thoroughly and serve on toast.

Gold Nugget Meat Pie

This is a quick and easy meal to prepare that your family is sure to love. You can also put some instant potatoes over the top to make it look more like a pie. It is a complete meal all by itself. You can use less onion if you want.  We like a lot of onion, and the onions we buy are not all that big.  If you have a huge onion, then cut it in half and use one half for the meat mixture and the other half for the filling.

Crust Ingredients

1 c. soft bread crumbs
1/2 c. milk
1 egg, beaten
1 Tsp. Worcestershire sauce
1 tsp. salt
3 Tbs. ketchup
3/4 lb ground beef
2 cloves garlic, minced
1 onion, chopped

Filling Ingredients

1 onion, chopped
2 Tbs. butter
1 (12 oz) can whole kernel corn, drained
1 (16 oz.) can diced tomatoes
1 tsp. salt
1/2 tsp. basil

Directions

In a large bowl, soften bread crumbs in milk for about 5 minutes. 

Mix in the egg, Worcestershire sauce, salt, ketchup, ground beef, garlic, and onion.

Press the meat mixture on the bottom and sides of a 10-inch pie pan or a casserole dish.  

Bake at 350° for 40 minutes. Drain grease if desired. 

As the crust is baking, begin making the filling.

Filling

Sauté onion in the butter.  

Add the whole kernel corn, tomatoes, salt and basil.  Bring to a boil, then reduce heat. Simmer for 10 minutes.  

Pour hot corn and tomato mixture into the baked meat crust. 

Return to the oven and bake 5 to 10 minutes longer, or until the meat is completely done.

 Brownies

Brownies. These are quick and easy to make and such a good treat. You can serve these brownies with frosting on them, or leave the frosting off.

Ingredients

1 1/2 c. flour
2 c. sugar
10 Tbs. cocoa
1 tsp. salt
1 c. butter, margarine, or shortening, softened
4 eggs
2 tsp. vanilla
2 Tbs. Karo syrup
1 c. nuts, chopped (optional)

Directions

Preheat oven to 350­°

Mix the flour, sugar, cocoa and salt together. 

Add the butter, eggs, vanilla, and Karo syrup. Beat for 3 minutes.

Stir in nuts if desired. 

Pour into an ungreased 9 x 13-inch cake pan. Bake for 30 minutes. 

Frost if desired. Recipe below.

Frosting

Chocolate Frosting Recipe

Ingredients 

6 Tbs.  butter margarine
2 2/3 c. powdered sugar
1/2 c. cocoa
1 tsp. vanilla
1/4 to 1/3 c. milk

Directions

In a large bowl, cream the butter and powdered sugar until light and fluffy.  It can take about 5 to 7 minutes.  

Turn the mixer to low and gradually add cocoa.  Add vanilla and beat well.  

Pour in milk, beating as you pour.  Continue to add the milk until you have it at the right consistency to spread over the brownies.

Spread over cooled brownies. Cut into bars.