alton brown's basic waffle recipe

"these are the best waffles" said the girls. from alton brown.

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
vegetable spray, for waffle iron

directions
preheat waffle iron according to manufacturer's directions.
in a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. in another bowl beat together eggs and melted butter, and then add the buttermilk. add the wet ingredients to the dry and stir until combined. allow to rest for 5 minutes.
ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. close iron top and cook until the waffle is golden on both sides and is easily removed from iron. serve immediately or keep warm in a 200 degree F oven until ready to serve.

honey-oatmeal muffins with pecans and dried blueberries

this is from artvoice, a local paper, and it's pretty good and healthy.

2/3 cup milk
1/3 cup vegetable oil (i subsituted apple sauce)
1 large egg, beaten
1/4 cup honey
1 1/2 cups quick or old-fashioned oatmeal, uncooked
1 cup all purpose flour
1/2 cup dried blueberries (i used craisins)
1/2 cup chopped pecans
1/3 cup brown sugar, firmly packed
1 Tbs baking powder
3/4 tsp salt

preheat oven to 400.

combine the milk, vegetable oil (or applesauce), egg and honey in a medium sized bowl and mix together. in another bowl, mix together the oatmeal, flour, dried blueberries, pecans, sugar, baking powder and salt. combine the contents of both bowls together and stir until the ingredients are just combined. spoon the batter into 12 greased muffins tins. be sure to only fill the tins 2/3 full. bake the muffins for 15-18 minutes, or until an inserted toothpick pulls out clean.

peanut butter and banana muffins

i like to give these to the nursery kids for their snack on sunday. also, the adults love them and i promised the recipe. this is from jessica seinfeld's "deceptively delicious" cookbook.

1 cup firmly packed light or dark brown sugar
1/2 cup natural peanut butter
1/2 cup carrot or cauliflower puree
1/2 cup banana puree
1 large egg white
1 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
*i use a mini muffin pan.

in a large mixing bowl, mix 1/2 cup of the brown sugar with the peanut butter, the vegetable and banana purees, and the egg white, using a wooden spoon.

put the flour, baking powder, baking soda and salt in a bowl or zipper-lock bag and stir or shake to mix. add to the bowl with the peanut butter mixture and stir just to combine (the batter will be a little lumpy-do not overmix). add the remaining 1/2 cup brown sugar and stir once or twice.

divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15-20 minutes. turn the muffins out onto a rack to cool.

store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

*i substitute more banana puree for the carrot or cauliflower puree. but i do use a little less banana and add a bit of carrot juice. makes me feel better!

Low Fat Cinnamon Rolls with Light Cream Cheese Frosting

This is from Mary E Ross, who is a low-fat cooking lady in Utah. She often has cooking segments on the KSL lunch hour news. You can find more on the KSL recipe website. http://www.ksl.com/


Ingredients:
3 3/4 cups flour, all-purpose
2 packages quick-rise yeast
1/2 cup sugar
1 teaspoon salt
2 tablespoons malted milk powder
1 1/4 cups low fat buttermilk warmed to 120°F
1 egg
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup raisins - optional
1/4 cup Land O' Lakes, light butter, melted
Frosting:
1/4 cup light 50% less fat cream cheese
1 1/4 cups confectioner's sugar
1 to 2 tablespoons skim milk or water
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract

Method:
In bowl of electric mixer, combine 1 cup flour with yeast, salt, malted milk powder and sugar together. With mixer on low speed gradually mix buttermilk into dry ingredients. Increase speed to medium and beat for 2 minutes, scraping sides of bowl occasionally. Beat in egg and 1 cup additional flour and continue beating mixture 2 minutes longer.

Using low mixer speed gradually stir in 1 1/2 cups flour, enough to make a soft dough that holds together instead of sticking to sides of bowl. Turn dough out onto a lightly floured surface and knead until dough is smooth and satiny, 8 minutes, adding up to 1/4 cup more flour to prevent dough from being too sticky to knead.

Shape dough into a ball and turn over in a large bowl lightly sprayed with cooking spray to grease top. Cover bowl with plastic wrap and a towel. Let dough rise in a warm place until double in bulk, about 30 minutes.

While dough is rising; mix brown sugar, cinnamon and raisins together and set aside. Lightly spray a 13- by 9-inch baking pan with cooking spray and set aside. In a small bowl beat cream cheese together with confectioner's sugar, lemon juice, vanilla and 1 to 2 tablespoons skim milk or water until smooth and set aside.

Turn dough on to a lightly floured surface and punch dough down and knead into a ball; cover with inverted bowl and let rest 5 minutes. Roll dough out in a 18- by 12-inch rectangle. Brush dough with about 1/2 of the melted butter and sprinkle with brown sugar mixture. Starting at 18- inch side, roll dough up jellyroll fashion pinching seam to seal. With seam side down, cut roll crosswise into 15 slices; place slices cut side down in prepared pan. Cover pan with plastic wrap and allow to raise until double in size, about 20 minutes.

Bake rolls in a preheated 400º F. oven for 25 minutes or until lightly browned. After removing rolls from oven, cool a few minutes then brush with remaining butter and spread with Light Cream Cheese Frosting. To serve pull apart with forks.

Yield: 15 rolls at approximately 240 calories; 2.5 grams total fat; 1.3 grams saturated fat; 20 milligrams cholesterol; 50 grams carbohydrate; 0.7 grams dietary fiber; 5.6 grams protein; 200 milligrams sodium.

frittata

here's what's for dinner at the hulse's tonite...use up the vegetables frittata. this is super easy and fast and good for you. i always feel good when i can use up food on hand and not have to make a trip to the store.

i used (but you can always substitute for what you have on hand):
4 potatoes, small dice
handful of baby carrots, small dice
head of broccoli, diced
6 eggs
4 egg whites
salt and pepper to taste
handful cheddar cheese, grated
small handful parmesan cheese, freshly grated

i sauted the vegetables in a little olive oil, then poured them into a round pan (the kind you use for cheesecake, i can't think of the name this very instant) with a quick release.

whisk the eggs in a small bowl, then add the cheeses and pour over vegetables in pan.

bake at 400 until eggs are set and lightly browned, about 20-30 min.

Martha Stewart's Gingerbread Waffles

These are so delicious.

2 cups all-purpose flour (I substitute whole wheat)
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 cup sugar
3 eggs, separated (or not)
1/2 cup molasses
1 1/2 cups nonfat buttermilk (or whatever milk you have)
8 Tbs melted butter

1. Heat waffle iron.
2. Sift together flour, ginger, cinnamon, cloves, salt, baking soda, baking powder and sugar.
3. Whisk together egg yolks (or whole eggs), molasses, milk and butter.
4. Pour into dry ingredient.
5. Mix until just combined.

6. If using separated eggs, whisk the whites in a separate bowl until stiff but not dry. Fold into batter.

7. Ladle about 1/3 cup of batter onto each section of waffle grid.
8. Bake about 5 minutes.
9. Place waffles onto a baking pan and plan in a warm oven (about 200 degrees) until ready to serve.

I think it's much faster to use the whole egg at once. Whisking the whites will make the waffles fluffy and light, but I actually like a little more dense waffle. Using whole wheat flour also will add to the denseness. I also use whatever milk I have on hand, usually 1%.

These are great served with a variety of toppings...
Fresh fruit
Whipped cream
Powdered sugar
Caramelized apples or pears

Bon Appetit!

granola girl

i love granola. i like it with yogurt and berries. i like it to snack on. i just like it. so here's a recipe that i use.

Sundance Granolafrom Food & Wine annual cookbook 2004
from Chef Jason Knibb

2/3 cup whole almonds
2/3 cup pecans
1/3 cup roasted unsalted sunflower seeds
3 cups rolled oats (be sure they aren't quick oats)
1 cup wheat germ
1/2 tsp cinnamon (i use 1 tsp)
1/4 cup honey
1/4 cup pure maple syrup
2 Tbs molasses
2 Tbs vegetable oil
1 1/2 cups raisins, craisins, or any dried fruit

1. preheat oven to 275.
2. combine nuts, oats, wheat germ and cinnamon.
3. warm the honey, syrup, molasses and oil in a small saucepan.
4. add liquid to dry ingredients and mix thoroughly.
5. spread granola on a sheet pan. (i line it with parchment or spray with pam)
6. bake for 40 minutes, stirring every 10 or so minutes to turn grains and nuts.
7. let granola cool and add dried fruit.

once cool, granola can be stored in an airtight container for up to 1 month.