I was going through my cookbook (The B & B Cookbook) from our Bed and Breakfast Days and found this was missing from the Damn I Can Do This site. So, here it is, just in time for Thanksgiving.
- 2 1/2 cups flour
- 4 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 cup brown sugar
- 1 cup canned pure pumpkin (not the pie mix)
- 2 cups milk
- 4 eggs, separated
- 1/4 cup melted Butter
Preheat waffle iron. Combine the first 7 ingredients in a bowl.
In a separate bowl, stir together the pumpkin, milk and egg yolks. Whip the egg whites until soft peaks form.
Stir the dry ingredients plus the melted butter into the pumpkin mixture, stirring just to combine. Fold in 1/3 of the egg whites, stirring until incorporated. Fold in the remaining egg whites.
Cook the waffles until a golden brown.
Syrup
- 1/2 cup white sugar
- 1 tbsp. cornstarch
- 1 tsp. ground cinnamon
- 1 cup apple cider
- 1 tbsp. lemon juice
- 2 tbsp. butter
Stir together the sugar, cornstarch and cinnamon in a saucepan and stir in the cider and lemon juice.
Cook over a medium heat just until the mixture begins to boil and continue cooking until it begins to thicken and then stir in the butter. Remove from the heat and serve warm with the waffles.
Everyone will love this and want more. Tell them to wait until Christmas….maybe!
Braised Short Ribs With Bitter Chocolate and Oregano
I personally feel that Don does up THE best ribs going and this is another version and since we are all still on a temporary stay-at-home situation, why not give this one a try.
- 1/4 cup diced pancetta
- 5-6 lbs. bone in short ribs
- 1 cup finely chopped onion
- 1/4 cup finely chopped shallots
- 1/4 cup finely chopped celery (strings removed)
- 1/4 cup finely chopped, peeled carrots
- 2 minced garlic cloves
- 2 cups dry red wine
- 3 cups chicken broth
- 2 cups drained, canned tomatoes
- 2 tbsp. chopped fresh parsley
- 1 bay leaf.
In a heavy pot over medium heat, cook the pancetta until crisp. Remove from the pot and drain on paper towels. Sprinkle the ribs with salt and epper and in small batches, cook the ribs, browning on all sides. This will probably take about 7-8 minutes per batch. Transfer these to a plate.
Add the onion, shallots, celery and carrots to the pot, cover and cook the vegetables on a lower temperature until soft. Be sure to stir them every couple of minutes during the 10 minute cook.
Add the wine and with no cover, boil until the liquid is now reduced by half. Be sure to keep scraping the bottom of the pot for all the good bits for 5 minutes.
Add the broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Place the ribs in the pot and cover partially and simmer for about 1 1/2 hours. Remove the lid completely and cook a further 1 1/2 hours until the meat is really tender. Remove the ribs to a plate. Now make the sauce.
Chocolate and Oregano Sauce
- 3 tbsp. grated bittersweet chocolate
- 2 tbsp. unsweetened cocoa powder
- 1 tsp. finely chopped fresh oregano
Transfer the ribs to a plate and remove the bay leaf. If there is excess fat on the surface, remove it with a spoon. Boil the sauce now until it begins to thicken (about 7 minutes). Reduce the heat to medium and add all the ingredients, stirring until the chocolate melts. Taste it and add a pinch of salt and pepper if needed. Return the ribs to the pot and simmer for about 5 minutes to rewarm it all.
Enjoy!
Almond Waffles
Another waffle to try and enjoy!
- 1 cup natural almonds, sliced
- 1 cup flour
- 2 tbsp. cornstarch
- pinch of salt
- 1/3 cup crisco oil
- 2 large eggs, separated
- 1/2 cup buttermilk
- 1/2 cup 2% milk
- 1/2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Place almonds on parchment paper lined cookie sheet and, stirring occasionally, bake until they turn a golden colour. Let them cool down before placing in your blender,( saving 1/2 cup before grinding and set aside) and pulse of a fine powder. Do not over process.
Preheat waffle iron as you normally would.
In a large bowl whisk together the almond powder, remaining 1/2 cup of the toasted sliced almonds, flour, cornstarch, baking soda and salt. In another bowl whisk together the oil, egg yolks, buttermilk and vanilla. Add to the wet ingredients and stir together until just blended. Do not over-mix.
Beat egg whites in an electric mixer until soft peak form, about 2-3 minutes. Gently fold into the batter.
Cook waffles according to instructions of your machine.
To assemble, divide waffles among serving plates, top with the marinated oranges and sprinkle on the coconut ribbons. Serve the creme Anglais along side for your guests to help themselves.
Response: WOW and Yummy!
Baked Cheese Blintz
When we operated our Bed and Breakfast we had soooooooo many recipes to use. After all, we spent a year trying, adjusting, tasting and tweeking some more the recipes we wanted to prepare and serve. (sometimes just saying that makes me laugh and sound like a mad scientist).
Filling
- 1 pkg. Philadelphia cream cheese
- 15 oz. ricotta cheese
- 2 egg yolks
- 1 tbsp. sugar
- 1 tsp. pure vanilla
Blintz
- 1/2 cup softened butter
- 1/3 cup sugar
- 6 eggs
- 1 cup flour
- 2 tsp. baking powder
- 1 1/2 cups plain yogurt
- 1/2 cup mango juice
Preheat oven to 350 degrees. In a small bowl beat the cream cheese until smooth. Add the ricotta cheese, egg yolks, sugar and vanilla and thoroughly combined. Set aside.
To make the blitz, cream the butter and sugar together until light and fluffy. Add the egg yolks and beat well.
You need two small bowls…one to mix together the flour and baking powder and the other to mix together the yogurt and mango juice. Add these two bowls alternately into the egg mixture and blend thoroughly.
Pour half the batter into a 9 x 13 inch glass baking dish. Cover the batter with the filling (carefully) making sure to spread to the edges.
Bake for about 50 minutes, until golden brown.
Remove and serve with fresh fruit. This will make 8 people very happy.
Waffles With Coconut Creme Anglaise
After being in Antwerp last month and devouring their waffles (ummmmm the best), here is a tasty one to put out on Sunday, or Monday, Wednesday….can you see where I am going with this? Any day is a good day.
Creme Anglaise
- 1 x 14 oz. can coconut milk
- 1/3 cup whipping cream
- 1/2 cup sugar
- 4 egg yolks
In a pot stir together the milk, cream and 1/4 cup of the sugar and bring to a boil over medium heat.
Whisk together the eggs and remaining sugar in a bowl until it becomes thick and pale in colour. Now, while whisking constantly, SLOWLY pour the hot milk mixture into the whipped egg mixture until well incorporated.
Pour this all back into the pot and cook gently over a low heat, stirring with a wooden spoon, until the custard thickens enough to coat the back of a metal spoon. Immediately take the pot off the heat and strain through a fine mesh sieve into a clean bowl.
Allow to cool in the refrigerator, stirring once in awhile. Cover and refrigerate until ready to use.
Marinated Oranges
1/2 cup ribbons of fresh coconut or dried coconut ribbons
4 oranges, peeled and cut into segments
1 tbsp. Cointreau
Place the coconut on a parchment lined cookie sheet and baking, stirring only once until golden, 5-7 minutes. Set aside to cool on the baking sheet.
Place orange segments in a bowl and stir in the Cointreau. Let marinate at room temperature while you now make your waffles.
Almond Waffles
- 1 cup natural almonds, sliced
- 1 cup flour
- 2 tbsp. cornstarch
- pinch of salt
- 1/3 cup crisco oil
- 2 large eggs, separated
- 1/2 cup buttermilk
- 1/2 cup 2% milk
- 1/2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Place almonds on parchment paper lined cookie sheet and, stirring occasionally, bake until they turn a golden colour. Let them cool down before placing in your blender,( saving 1/2 cup before grinding and set aside) and pulse of a fine powder. Do not over process.
Preheat waffle iron as you normally would.
In a large bowl whisk together the almond powder, remaining 1/2 cup of the toasted sliced almonds, flour, cornstarch, baking soda and salt. In another bowl whisk together the oil, egg yolks, buttermilk and vanilla. Add to the wet ingredients and stir together until just blended. Do not over-mix.
Beat egg whites in an electric mixer until soft peak form, about 2-3 minutes. Gently fold into the batter.
Cook waffles according to instructions of your machine.
To assemble, divide waffles among serving plates, top with the marinated oranges and sprinkle on the coconut ribbons. Serve the creme Anglais along side for your guests to help themselves.
Response: WOW and Yummy!
Anglaise Coconut Creme With Almond Waffles
Company’s coming and you need easy and quick but luscious fare for your guests (yes, even family). Here is one of them.
- 1 – 14 oz. tin coconut milk
- 1/2 cup whipping cream
- 1/2 cup sugar
- 4 egg yolks
In a pot stir together the coconut milk, whipping cream and half the sugar and bring to a boil over medium heat.
In a bowl whisk the egg yolks with the remaining sugar until it becomes thick and very pale. While still whisking, slowly add the milk mixture until totally blended.
Pour mixture back in the pot and heat until it thickens enough to coat the back of a spoon. Strain through a sieve and cool in the refrigerator, stirring occasionally. If not using immediately, store in an airtight container for up to 4 days.
Marinated Clementines
- 1/2 cup ribbon coconut (long, fancy)
- 4 Clementines, cut into segments , removing skin
- 1 tbsp. Grand Marnier
Place coconut on a parchment lined cookie sheet and bake in a 350 degree oven, for about 7-8 minutes. Do not burn. Remove from oven, allow to cool down and then put in a small bowl, mixing with the Grand Marnier and Clementine segments.
Make your waffles according to your favourite recipe and top with the Almond Creme Anglaise and Clementine segments.
Fresh Coffee anyone? ooooh Yummy…
Gingerbread Waffles
I know, I know…..another recipe for waffles, BUT it is a really nice one! Ya gotta try it.
- 1 cup flour
- 1 1/2 tsp. baking powder
- 1 tsp. ginger
- 3/4 tsp. cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp. baking soda
- 1/4 tsp. dry mustard
- pinch of salt
- 1/3 cup packed brown sugar
- 1 egg separated
- 1/4 cup molasses
- 3/4 cup buttermilk
- 3 tbsp. melted butter
- 1/3 cup chopped pecans
- 1/8 tsp. cream of tartar
- 1 tbsp. candied ginger
- 1 1/2 cups whipping cream
In a bowl combine the first eight ingredients. In a large bowl, beat the brown sugar with the egg yolk until fluffy, then add the molasses, buttermilk and butter. Stir into the dry ingredients until combined. Stir in the pecans.
In a small bowl, beat the egg white and cream of tartar until soft peaks form. Gently fold into the batter.
Bake in a preheated waffle iron until golden brown In a blender, chop the candied ginger until fine.
Whip the cream until soft peaks form and fold in the candied ginger. Top waffles while still warm.