Sharing a seriously fun love for food

Category: Breads

Coconut Waffles

Coconut Waffles

It’s the weekend so what better way to start things off than with a delicious breakfast bread – with steam rising from the top, crispy on the outside yet tender and fluffy on the inside. These golden waffles are layered with flakes of toasted coconut and warm notes of pure vanilla with just a hint of almond. Morning meals just got a bit more interesting!

Every trip I take to Atlanta I come home inspired. There are so many wonderful places for brunch and with our love for good food, Emily always knows about great spots. On a recent visit we dined at a favorite spot and ordered coconut waffles for the table to share. And they did not disappoint. So once I was back home in Texas I was on a quest to recreate this dish.

Sweetened flaked coconut is the star attraction but amping up the coconut flavor seemed necessary. Many of the same basics for waffles are included in this recipe. Buttermilk always makes for a tender quick bread and is frequently used in pancakes and waffles. It’s often blended with regular milk so to boost that luscious coconut flavor I added a cup of coconut milk in place of the regular milk then substituted coconut oil in place of vegetable oil.

Start by toasting the sweetened coconut to a golden hue. Toasting brings out the depth of flavor from this tropical drupe – more commonly known as a fruit.

Blend cornstarch into the dry ingredients to balance out the gluten in all-purpose flour. This brings a cake flour quality to the batter creating a light, delicate waffle.

Finish by adding a depth of flavor from pure vanilla extract and a hint of almond extract that plays nicely off the coconut.

Top with a creamy pat of butter and serve with warm maple syrup and more toasted coconut – yum, just yum!

Coconut Waffles

1-1/2 cup sweetened shredded coconut

2 extra-large eggs

1 cup buttermilk

1 cup coconut milk

1 teaspoon pure vanilla extract

½ teaspoon almond extract

2/3 cup coconut oil, melted

1-1/2 cups flour

½ cup cornstarch

2 tablespoons sugar

1 teaspoon kosher salt

1 teaspoon baking powder

½ teaspoon baking soda

Butter and maple syrup for serving

Spread the shredded coconut evenly on a rimmed baking sheet. Bake in a 400-degree oven for about 10 to 12 minutes or until toasted and golden in color. Stir every 5 minutes so that the coconut toasts evenly.

In a medium-size mixing bowl whisk the eggs along with the buttermilk, coconut milk, vanilla extract, almond extract and melted coconut oil.

In a large mixing bowl whisk the flour with the cornstarch, sugar, kosher salt, baking powder and baking soda.

Pour the egg and milk mixture into the dry ingredients and whisk just until blended. Add 1 cup of the toasted coconut and gently stir into the batter. Let it rest for 15 minutes.

Lightly spray the interior of a waffle iron with a cooking spray. Heat on the medium setting and when hot fill each well with batter. Cook for about 3 to 5 minutes or until the waffles are crisp and golden.

Serve hot with butter, warm maple syrup and top with additional toasted coconut.

To keep the waffles warm you can place them on a wire rack set over a baking sheet in a 200-degree oven. Any leftover waffles can be frozen and reheated in a 350-degree oven or popped back in your waffle iron.

Makes 14 individual waffles.

Coconut Waffles, courtesy of Preserving Good Stock

April 26, 2019
: Makes 14 individual waffles

These golden waffles are layered with flakes of toasted coconut and warm notes of pure vanilla with just a hint of almond. Morning meals just got a bit more interesting!

By:

Ingredients
  • 1-1/2 cup sweetened shredded coconut
  • 2 extra-large eggs
  • 1 cup buttermilk
  • 1 cup coconut milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • 2/3 cup coconut oil, melted
  • 1-1/2 cups flour
  • ½ cup cornstarch
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Butter and maple syrup for serving
Directions
  • Step 1 Spread the shredded coconut evenly on a rimmed baking sheet. Bake in a 400-degree oven for about 10 to 12 minutes or until toasted and golden in color. Stir every 5 minutes so that the coconut toasts evenly.
  • Step 2 In a medium-size mixing bowl whisk the eggs along with the buttermilk, coconut milk, vanilla extract, almond extract and melted coconut oil.
  • Step 3 In a large mixing bowl whisk the flour with the cornstarch, sugar, kosher salt, baking powder and baking soda.
  • Step 4 Pour the egg and milk mixture into the dry ingredients and whisk just until blended. Add 1 cup of the toasted coconut and gently stir into the batter. Let it rest for 15 minutes.
  • Step 5 Lightly spray the interior of a waffle iron with a cooking spray. Heat on the medium setting and when hot fill each well with batter. Cook for about 3 to 5 minutes or until the waffles are crisp and golden.
  • Step 6 Serve hot with butter, warm maple syrup and top with additional toasted coconut.
  • Step 7 To keep the waffles warm you can place them on a wire rack set over a baking sheet in a 200-degree oven.
  • Step 8 Any leftover waffles can be frozen and reheated in a 350-degree oven or popped back in your waffle iron.

 

Orange Marmalade Bread

Orange Marmalade Bread

A light pecan crunch and a gentle wisp of cinnamon compliment the subtle and wonderful bittersweet tang of marmalade in this beautiful golden loaf.

Orange marmalade is the surprise ingredient in this vintage quick bread recipe. It’s an easy mix by hand. This bread starts with classic baking ingredients then it’s spiced with ground cinnamon and layered with nuttiness from toasted pecans. An earthy depth from orange marmalade brings the batter together.

As with any quick bread, take care to not over mix the batter – it starts off stiff but once you add the marmalade you’ll have a dreamy orange batter.

Bake just until a toothpick inserted in the center comes out clean. The result is a sturdy loaf with an almost caramelized crust.

It has a flavor that’s perfect for breakfast but it’s also a perfect lunch companion alongside a salad. Serve it plain, with a smear of mascarpone…

or perhaps a bit more marmalade to bring the notes full circle!

Orange Marmalade Bread

3 cups of flour

3-1/2 teaspoons baking powder

1 teaspoon kosher salt

½ cup sugar

1 teaspoon ground cinnamon

1 extra-large egg

¾ cup milk

1 cup chopped toasted pecans

2 tablespoon vegetable oil

¾ cup orange marmalade

Toss the flour into a mixing bowl, reserving 1 tablespoon. Whisk together with the baking powder, kosher salt, sugar and cinnamon.

Whisk together the egg and the milk.

Combine the milk and egg with the flour mixture.

The batter will be very stiff.

Toss the pecans with the remaining tablespoon of flour. Add the pecans, the vegetable oil and the orange marmalade stirring just until the batter is blended.

Scoop into a large loaf pan (9”x5”x3”) that has been sprayed with a cooking spray.

Bake for one hour or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes than turn out on a wire rack to cool completely.

Serve warm or room temperature, plain for with a smear of mascarpone and perhaps a touch of orange marmalade.

Makes one large loaf.

Orange Marmalade Bread, courtesy of Preserving Good Stock

April 8, 2019
: Makes one large loaf.

A light pecan crunch and a gentle wisp of cinnamon compliment the subtle and wonderful bittersweet tang of marmalade in this beautiful golden loaf.

By:

Ingredients
  • 3 cups of flour
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • 1 extra-large egg
  • ¾ cup milk
  • 1 cup chopped toasted pecans
  • 2 tablespoon vegetable oil
  • ¾ cup orange marmalade
Directions
  • Step 1 Toss the flour into a mixing bowl, reserving 1 tablespoon. Whisk together with the baking powder, kosher salt, sugar and cinnamon.
  • Step 2 Whisk together the egg and the milk.
  • Step 3 Combine the milk and egg with the flour mixture. The batter will be very stiff.
  • Step 4 Toss the pecans with the remaining tablespoon of flour.
  • Step 5 Add the pecans, the vegetable oil and the orange marmalade stirring just until the batter is blended.
  • Step 6 Scoop into a large loaf pan (9”x5”x3”) that has been sprayed with a cooking spray.
  • Step 7 Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  • Step 8 Let the bread cool in the pan for 10 minutes than turn out on a wire rack to cool completely.
  • Step 9 Serve warm or room temperature, plain for with a smear of mascarpone and perhaps a touch of orange marmalade.
Irish Freckle Bread

Irish Freckle Bread

Though I’m not prone to wear green on St. Patrick’s Day, it seems appropriate to give a nod to this charming old holiday. No green beer here but instead a fruit and nut studded loaf that creates a celebration fit for a Saint!

In flipping through dozens of recipes for the traditional Irish Soda Bread, I ran across this gem in one of my favorite “go to” cookbooks for baking guidance – “The King Arthur Flour Baker’s Companion”. It’s a fabulous book loaded with history and tips on all things baking. With a few tweaks for personal flavor preference, the outcome is almost addictive! This loaf is full of luscious dried fruit – golden raisins, currants, plump dried apricots and dates – all steeped in rich, black tea.

This medley of flavor is nestled into a beautiful whole wheat batter balanced with the crunch of toasted walnuts and deep but subtle sweetness from brown sugar.

Before baking, this quick bread is dusted with a sprinkling of sugar crystals creating a delicate finish to the top crust of this golden loaf.

A nutty, fruity bread – perfect for breakfast or brunch.

Or maybe whip up a batch of whipped cream or whiskey sauce for a tantalizing dessert! An absolutely delicious bite but no need to wait for St. Patrick’s Day to enjoy this delectable Irish Freckle Bread!

Irish Freckle Bread

1 cup golden raisins

½ cup currants

1 cup dried apricots, chopped into small pieces – about 30 apricots

1 cup dates, chopped into small pieces – about 22 dates

1 cup hot strong black tea, brewed with two tea bags

1 cup chopped toasted walnuts

1 cup brown sugar

1 cup white whole-wheat flour

1 cup whole-wheat pastry flour

1 tablespoon baking powder

½ teaspoon kosher salt

2 tablespoons butter, at room temperature

1 extra-large egg

1 tablespoon sugar

Combine the raisins, currants, chopped apricots and chopped dates in a mixing bowl.

Pour the hot tea over the fruit and stir to mix together. Allow the fruit to steep in the tea until completely cool, about 15 minutes stirring frequently.

In a large mixing bowl add the brown sugar along with white whole-wheat flour, the pastry flour, baking powder and kosher salt. Mix on medium speed until the dry ingredients are blended together, about 1 to 2 minutes.

Add the fruit and tea along with the butter, blending on low speed until the fruit is mixed into the batter, about 2 to 3 minutes.

Stir in the egg, mixing on low for about 2 minutes.

Scoop the batter into an 8” round cake pan that has been sprayed with cooking spray.

Sprinkle the tablespoon of sugar over the top of the bread.

Bake in a 325-degree oven for 1 hour and 10 minutes or until the bread tests done when a toothpick inserted in the center comes out clean.

Let the bread cool in the pan on a rack for 10 minutes. Carefully run a knife around the edge of the pan and turn the bread out on a wire rack to cool completely.

Makes one 8-inch round loaf.

Irish Freckle Bread, courtesy of Preserving Good Stock

March 13, 2019
: Make one 8-inch round loaf.

This loaf is full of luscious dried fruit - golden raisins, currants, plump dried apricots and dates – all steeped in rich, black tea. This medley of flavor is nestled into a beautiful whole wheat batter balanced with the crunch of toasted walnuts and a deep but subtle sweetness from brown sugar.

By:

Ingredients
  • 1 cup golden raisins
  • ½ cup currants
  • 1 cup dried apricots, chopped into small pieces – about 30 apricots
  • 1 cup dates, chopped into small pieces – about 22 dates
  • 1 cup hot strong black tea, brewed with two tea bags
  • 1 cup chopped toasted walnuts
  • 1 cup brown sugar
  • 1 cup white whole-wheat flour
  • 1 cup whole-wheat pastry flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 tablespoons butter, at room temperature
  • 1 extra-large egg
  • 1 tablespoon sugar
Directions
  • Step 1 Combine the raisins, currants, chopped apricots and chopped dates in a mixing bowl.
  • Step 2 Pour the hot tea over the fruit and stir to mix together. Allow the fruit to steep in the tea until completely cool, about 15 minutes stirring frequently.
  • Step 3 In a large mixing bowl add the brown sugar along with white whole-wheat flour, the pastry flour, baking powder and kosher salt. Mix on medium speed until the dry ingredients are blended together, about 1 to 2 minutes.
  • Step 4 Add the fruit and tea along with the butter, blending on low speed until the fruit is mixed into the batter, about 2 to 3 minutes.
  • Step 5 Stir in the egg, mixing on low for about 2 minutes.
  • Step 6 Scoop the batter into an 8” round cake pan that has been sprayed with cooking spray.
  • Step 7 Sprinkle the tablespoon of sugar over the top of the bread.
  • Step 8 Bake in a 325-degree oven for 1 hour and 10 or until the bread tests done when a toothpick inserted in the center comes out clean.
  • Step 9 Let the bread cool in the pan on a rack for 10 minutes. Carefully run a knife around the edge of the pan and turn the bread out on a wire rack to cool completely.
Peanut Butter Bacon Bread

Peanut Butter Bacon Bread

A beautiful golden loaf of bread chock-full of roasted peanuts and delectable bits of bacon – yes bacon! All swirled in a luscious peanut butter batter.

It seems our love affair with bacon has gone on for years. This is a fun and utterly delicious recipe I found while digging through my Mom’s collection. This unusual recipe dates back to the late ‘50s and includes many familiar ingredients in a traditional quick bread and some that are unique.

Sweet and salty flavors play well together with a creamy peanut butter batter loaded with roasted peanuts and crispy bacon. The results will surprise you. At first bite it reminds you of a peanut butter cookie, not overly sweet but definitely full of peanut butter flavor. Then the crunch of the peanuts and oh, that bacon make for a delightful loaf!

If you can’t find unsalted roasted peanuts – most on store shelves are salted – it’s easy to roast your own. Look for raw peanuts, preferably without their trademark red skins. I buy nuts from North Richland Hill’s Farmer’s Market – a local farmer’s market. The nuts and dried fruits are some of the best I’ve ever come across. Roasting your own peanuts only takes about 20 to 25 minutes. Their nutty aroma will fill your kitchen in the most amazing way when they’re roasted to perfection! Roast a big batch and freeze any extra to maintain their freshness.

Then there’s that marvelous bacon! If you haven’t tried Pederson’s Natural Farms bacon, search them out. Two of my favorites are the applewood smoked bacon and the cherry smoked – both are wonderful! For this recipe you’ll need a 10-ounce package, about 9 to 10 slices. Anytime I cook a large batch of bacon I find the oven is the easiest – and the least messy – way to cook it. Spread the bacon out on a wire rack, flipping it occasionally until it’s crispy and crunchy through and through.

Roasted peanuts and crisp, crumbled bacon – hidden treasures inside this peanut butter bread!

Perfect for a brunch or luncheon, snack or dessert – this rich savory, salty, lightly sweet bread will surprise and delight!

Peanut Butter Bacon Bread

1 cup milk

1 extra-large egg

1 cup sugar

1 tablespoon melted shortening

1 cup creamy peanut butter

1 teaspoon pure vanilla extract

2 cups flour

3 teaspoons baking powder

½ teaspoon kosher salt

1 cup chopped roasted, unsalted peanuts

1 cup crumbled crispy bacon

Whisk together the milk and the egg.

Pour the sugar along with the shortening into a mixing bowl. Add the milk and egg and mix on medium-low until blended, about 2 to 3 minutes then add the peanut butter.

Continue mixing on medium speed for another 2 minutes then stir in the vanilla extract.

Reserve about 3 tablespoons of the 2 cups of flour to coat the nuts and the bacon. Whisk together the remaining flour, baking powder and kosher salt.

Add the flour mixture to the batter in two batches and blend on low speed just until the flour disappears.

Toss the chopped peanuts and the crumbled bacon with the 3 tablespoons of flour. Blend into the batter on low speed.

Scoop the batter into a large loaf pan (9”x5”x3”) that has been greased, floured and preferably lined with parchment paper.

Bake in a 350-degree oven for 55 to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Cool the bread in the pan on a rack for 10 minutes then remove from the pan and finish cooling on the wire rack. Keep the bread refrigerated and warm to room temperature for serving.

Makes one large loaf.

To roast raw peanuts: Spread them out on a rimmed sheet and pop in a 400-degree oven for 20 to 25 minutes, stirring once or twice while they roast.

To cook bacon in the oven: Line a rimmed baking sheet with heavy-duty foil. Set a wire baking rack over the top and lightly spray it with a cooking spray. Lay the strips of bacon out on the wire rack and cook in a 400-degree oven for 35 to 40 minutes, turning 3 to 4 times while it cooks. You want the bacon very crisp.

Peanut Butter Bacon Bread

February 22, 2019
: Makes one large loaf.

A beautiful golden loaf of bread chocked full of roasted peanuts and delectable bits of bacon – yes bacon! All swirled in a luscious peanut butter batter.

By:

Ingredients
  • 1 cup milk
  • 1 extra-large egg
  • 1 cup sugar
  • 1 tablespoon melted shortening
  • 1 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 3 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup chopped roasted, unsalted peanuts
  • 1 cup crumbled crispy bacon
Directions
  • Step 1 Whisk together the milk and the egg.
  • Step 2 Pour the sugar along with the shortening into a mixing bowl. Add the milk and egg and mix on medium-low until blended, about 2 to 3 minutes.
  • Step 3 Add the peanut butter and continue mixing on medium speed for another 2 minutes then stir in the vanilla extract.
  • Step 4 Reserve about 3 tablespoons of the 2 cups of flour to coat the nuts and the bacon. Whisk together the remaining flour, baking powder and kosher salt.
  • Step 5 Add the flour mixture to the batter in two batches and blend on low speed just until the flour disappears.
  • Step 6 Toss the chopped peanuts and the crumbled bacon with the 3 tablespoons of flour. Blend into the batter on low speed.
  • Step 7 Scoop the batter into a large loaf pan (9”x5”x3”) that has been greased, floured and preferably lined with parchment paper.
  • Step 8 Bake in a 350-degree oven for 55 to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  • Step 9 Cool the bread in the pan on a rack for 10 minutes then remove from the pan and finish cooling on the wire rack.
  • Step 10 Keep the bread refrigerated and warm to room temperature for serving.
  • Step 11 To roast raw peanuts: Spread them out on a rimmed sheet and pop in a 400-degree oven for 20 to 25 minutes, stirring once or twice while they roast.
  • Step 12 To cook bacon in the oven: Line a rimmed baking sheet with heavy-duty foil. Set a wire baking rack over the top and lightly spray it with a cooking spray. Lay the strips of bacon out on the wire rack and cook in a 400-degree oven for 35 to 40 minutes, turning 3 to 4 times while it cooks. You want the bacon very crisp.
Chocolate Waffles with Whipped Raspberry Ricotta

Chocolate Waffles with Whipped Raspberry Ricotta

Crisp waffles with a light touch of chocolate and vanilla, topped with a creamy whipped raspberry ricotta cheese.

Valentine’s Day is less than a week away so why wait – start by celebrating with these beautiful chocolate waffles. Waffles are a quintessential brunch item and make a perfect palette for creating something special. Looking for a great brunch idea for Valentine’s Day I decided something with chocolate seemed to be in order. But often any deviation from the classic takes a turn to something so cloyingly sweet it’s too much even for a dessert! But this waffle strikes a gentle balance of chocolate and sweetness – and not too much of either.

Start with our basic waffle recipe then add a rich dark cocoa powder. Add a splash of pure vanilla and chocolate extracts plus some espresso powder to highlight the subtle tones of chocolate. Just enough sugar is stirred in to play off the cocoa powder but not so much that the result tastes like you’re making dessert.

The waffles are cooked until they have that light crunch then topped with a heavenly whipped ricotta – a delicate blend of ricotta with a touch of cream, pure vanilla paste, a dash of warmth from ground cinnamon and lightly sweetened with dark brown sugar. Fold in some raspberry jam and it’s a delightful compliment to the chocolate waffles.

Some quick notes on ingredients. Always use a high quality pure vanilla extract – yes, it makes a difference. Chocolate extract is a wonderful thing to keep on hand. It deepens chocolate flavors without overpowering other flavors. Nielsen-Massey is my go to for extracts and flavorings, their products can be found online or in specialty food stores.

Espresso powder is essentially instant espresso and available in most food markets in the coffee aisle. Espresso and coffee actually boost the flavor of chocolate. Though you don’t want to add regular ground coffee you can use brewed espresso or strong, dark coffee – just adjust the amount of milk you use in the waffles.

The vanilla paste used in the whipped ricotta is pure vanilla, thicker than a vanilla extract. It lets you to add the gorgeous flavor without thinning the topping and the specks of vanilla bean pop through!

Though I used raspberry jam in the whipped ricotta but you can certainly add your favorite fruit jam or serve it as is. It’s delicious either way.

And if you want a bit of decadence you can certainly swirl on some chocolate sauce!

No need to go out for brunch – put on the coffee and whip up a batch of chocolate waffles for your special Valentine.

Chocolate Waffles with Whipped Raspberry Ricotta 

For the waffles:

2-1/2 cups flour

4 teaspoons baking powder

¾ teaspoon kosher salt

¼ cup cocoa powder

¼ cup sugar

1 teaspoon instant espresso

2 extra-large eggs

2-1/2 cups milk

1 teaspoon pure vanilla extract

¼ teaspoon chocolate extract

¾ cup vegetable oil

For the whipped raspberry ricotta

1 carton ricotta cheese, 15-ounces

¼ cup heavy cream

1 teaspoon pure vanilla paste

2 tablespoons brown sugar

¼ teaspoon ground cinnamon

6 tablespoons raspberry jam

For garnish – fresh raspberries, maple or chocolate syrup

To make the waffles:

Whisk together the eggs, milk, vanilla and chocolate extracts plus the vegetable oil.

In a large bowl whisk together the flour, baking powder, kosher salt, cocoa powder, sugar and instant espresso.

Pour the wet ingredients into the flour mixture and whisk just until blended.

A few lumps are fine. Let the batter rest for about 10 to 15 minutes.

Heat a waffle iron on medium setting. Lightly spray with a cooking spray and ladle about ¼ cup batter into each well.

Cook for about 3 to 5 minutes until the waffles are crispy on the outside.

For the raspberry ricotta:

In a medium bowl add the ricotta cheese, the cream, vanilla paste, brown sugar and cinnamon.

Using a hand mixer beat on medium speed until the mixture is light and fluffed, about 2 minutes.

Fold in the raspberry jam.

Serve the waffles with the ricotta cheese, fresh raspberries or chocolate sauce.

You can make the batter ahead and refrigerate overnight. Serves 4 to 6.

Chocolate Waffles with Whipped Raspberry Ricotta, courtesy of Preserving Good Stock

February 8, 2019
: Serves 4 to 6.

Crisp waffles with a light touch of chocolate and vanilla, topped with a creamy whipped raspberry ricotta cheese.

By:

Ingredients
  • For the waffles:
  • 2-1/2 cups flour
  • 4 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ¼ cup cocoa powder
  • ¼ cup sugar
  • 1 teaspoon instant espresso
  • 2 extra-large eggs
  • 2-1/2 cups milk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon chocolate extract
  • ¾ cup vegetable oil
  • For the whipped raspberry ricotta:
  • 1 carton ricotta cheese, 15-ounces
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla paste
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 6 tablespoons raspberry jam
  • For serving: fresh raspberries, maple or chocolate syrup
Directions
  • Step 1 To make the waffles:
  • Step 2 Whisk together the eggs, milk, vanilla and chocolate extracts plus the vegetable oil.
  • Step 3 In a large bowl whisk together the flour, baking powder, kosher salt, cocoa powder, sugar and instant espresso.
  • Step 4 Pour the wet ingredients into the flour mixture and whisk just until blended – a few lumps are fine.
  • Step 5 Let the batter rest for about 10 to 15 minutes.
  • Step 6 Heat a waffle iron on medium setting. Lightly spray with a cooking spray and ladle about ¼ cup batter into each well. Cook for about 3 to 5 minutes until the waffles are crispy on the outside.
  • Step 7 To make the whipped raspberry ricotta:
  • Step 8 In a medium bowl add the ricotta cheese, the cream, vanilla paste, brown sugar and cinnamon. Using a hand mixer beat on medium speed until the mixture is light and fluffed, about 2 minutes.
  • Step 9 Fold in the raspberry jam.
  • Step 10 Serve the waffles with the ricotta cheese, fresh raspberries or chocolate sauce.
  • Step 11 You can make the batter ahead and refrigerate overnight.
Avocado Bread

Avocado Bread

Ripe avocados baked into a quick bread with beautiful tones of ground cinnamon, pure vanilla and crunchy pecans. This will throw your avocado toast into a different dimension!

I had seen this recipe in a number of my older cookbooks and with the wild popularity of toast topped with avocados, my curiosity got the better of me. So I decided to sacrifice three perfectly ripe avocados and give it a try. Add the basic ingredients of any great quick bread plus the amazing combination of whole eggs with a generous dose of cinnamon, pure vanilla extract and toasted pecans.

The result was a quirky looking green batter that turns into a wonderfully tender and delicately spiced nut bread!

Also known as alligator pears, thanks in part to their shape and texture of their skin, avocados are an extremely popular fruit. But until recently their main culinary contribution seemed to serve as an addition to salads or as the main player in guacamole.

I love avocado toast mainly because I’m quite fond of avocados. But my engineer doesn’t share my passion. He’s not a fan of avocados – too much guacamole in the 70s! So when I made this I intentionally neglected to tell the engineer what was in it. He walked in the backdoor while the bread was baking and he was hooked. The aroma is captivating and the avocados blend nicely into the spiced flavor of the batter making it hard to guess this bread’s “secret” ingredient!

Use ripe avocados and it’s okay if they have a brown spot or two from being a bit overripe. You just want them soft enough to mash. The avocados in the batter provide a creamy platform to transport those great flavors you’re tossing into the mix.

An unusual combination for sure! But what’s created is a bread perfect for pairing with chicken salad for lunch or alongside fruit for brunch –  or just a slice for snacking!

Avocado Bread

3 extra-large eggs

1 cup vegetable oil

1-3/4 cups sugar

2 cups mashed ripe avocados, about 3 large avocados

3 teaspoons pure vanilla extract

3 cups plus two tablespoons flour, divided

¼ teaspoon baking powder

1 teaspoon kosher salt

1 teaspoon baking soda

3 teaspoons ground cinnamon

1 cup toasted chopped pecans

Beat the eggs on medium-high until they are light in color, about 4 to 5 minutes.

Pour in the vegetable oil and the sugar and continue beating on medium speed until light and creamy, about 3 minutes.

Blend in the mashed avocados and then add the vanilla extract.

In a small bowl whisk together 3 cups of the flour, the baking powder, baking soda and ground cinnamon.

Add about 1 cup of the flour mixture at a time to the batter, mixing on low speed just until the flour disappears.

Toss the toasted pecans with the remaining 2 tablespoons of flour. Stir into the batter on low speed.

Divide the batter between 2 small loaf pans, 7” x 3” that have been sprayed with cooking spray. Lining with a sheet of parchment makes a clean and easy removal from the pan.

Bake in a 350-degree oven for 55 to 60 minutes or until the bread tests done with a toothpick. Cool the bread in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.

Makes 2 small loaves.

Avocado Bread, courtesy of Preserving Good Stock

January 21, 2019
: Makes 2 small loaves.

Ripe avocados baked into a quick bread with beautiful tones of ground cinnamon and pure vanilla.

By:

Ingredients
  • 3 extra-large eggs
  • 1 cup vegetable oil
  • 1-3/4 cups sugar
  • 2 cups mashed ripe avocados, about 3 large avocados
  • 3 teaspoons pure vanilla extract
  • 3 cups plus two tablespoons flour, divided
  • ¼ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 cup toasted chopped pecans
Directions
  • Step 1 Beat the eggs on medium-high until they are light in color, about 4 to 5 minutes.
  • Step 2 Pour in the vegetable oil and the sugar and continue beating on medium speed until light and creamy, about 3 minutes.
  • Step 3 Blend in the mashed avocados and then add the vanilla extract.
  • Step 4 In a small bowl whisk together 3 cups of the flour, the baking powder, baking soda and ground cinnamon.
  • Step 5 Add about 1 cup of the flour mixture at a time to the batter, mixing on low speed just until the flour disappears.
  • Step 6 Toss the toasted pecans with the remaining 2 tablespoons of flour. Stir into the batter and mix on low speed.
  • Step 7 Divide the batter between 2 small loaf pans, 7” x 3” that have been sprayed with cooking spray. Lining with a sheet of parchment makes a clean and easy removal from the pan.
  • Step 8 Bake in a 350-degree oven for 55 to 60 minutes or until the bread tests done with a toothpick.
  • Step 9 Cool the bread in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.
Blueberry Bread

Blueberry Bread

Fragrant tea bread – full of plump, fresh blueberries nestled into subtle notes of lemon. Dusted with a bit of cinnamon and sugar and this quick bread delivers a brightness on a grey winter day!

It’s the middle of January but there is a bounty of fresh berries on display at the market and they are very hard to resist!

Now what to do with pints of those fresh blueberries? After digging through dozens of my Mom’s recipes I ran across this gem using blueberries and lemon.

It’s a basic tea bread, also known as a quick bread. It starts with butter creamed with sugar and whole eggs. Wet and dry ingredients are lightly blended together followed by pure vanilla extract and lemon extract. Then fresh lemon zest adds an accent to those sweet blueberries.

As with any tea bread or quick bread – once you begin adding the flour, add it gently or your bread will be tough!

If you can’t find fresh blueberries you can certainly use frozen, but add them to the batter while they’re still frozen. Once thawed, fruit tends to become very soft and the juices run from the fruit. Tossing the berries in a small amount of flour before folding them into the batter keeps them from sinking to the bottom. This works for any fruit or nuts that you’re adding to quick bread or muffins.

The flavor of this blueberry bread is delicate and delightfully balanced with the sunny taste of lemon. Wonderful on its own, adding a dollop of lemon curd and garnishing with fresh blueberries is also quite nice!

Blueberry Bread

½ cup unsalted butter, room temperature

1 cup sugar

2 extra-large eggs, room temperature

2-1/4 cups flour, plus 1 teaspoon – divided

½ teaspoon kosher salt

2 teaspoons baking powder

½ cup milk

1-1/2 teaspoons lemon extract

1 teaspoon pure vanilla extract

Zest of two lemons, about 2 teaspoons

1-1/4 cups blueberries, divided – preferably fresh

For the topping:

¼ teaspoon cinnamon

1 teaspoon sugar

Spray a large metal loaf pan (9”x 5”x 3”) with cooking spray then line the pan with a sheet of parchment paper.

Beat the butter on medium speed until creamy, about 1 to 2 minutes.

Pour in the sugar and continue beating until well combined and fluffy – about 2 minutes.

Add one egg, mixing into the butter and sugar on medium speed for about 30 seconds.

Toss in the second egg and beat with the butter for about 3 minutes until the mixture is very light and fluffed.

In a small bowl whisk in 2-1/4 cups of the flour with the kosher salt and the baking powder.

Scoop about ¼ of the flour into the butter and egg mixture. Blend on low-speed just until the flour disappears. Pour in about 1/3 of the milk. Repeat adding the flour and milk in portions, ending with the flour. Don’t over mix or the bread will be tough.

Toss in the lemon and vanilla extracts along with the lemon zest.

Combine 1 cup of the blueberries with the remaining 1 teaspoon flour, tossing lightly to coat the blueberries.

Using a spatula gently fold in the flour-coated blueberries by hand taking care not to break the berries, but it’s okay if a few do!

Spoon the batter into the prepared loaf pan then spread the remaining ¼ cup blueberries over the top of the batter.

Whisk together the ¼ teaspoon of cinnamon with the 1 teaspoon sugar for the topping. Sprinkle the cinnamon sugar over the batter and berries.

Bake in a 350-degree oven for 50 to 60 minutes or until the bread tests done with a toothpick inserted into the center of the loaf. Cool the bread in the pan on a rack for 10 minutes then remove and finish cooling on a wire rack.

Serve plain or with lemon curd and fresh blueberries.

Makes one large loaf.

Blueberry Bread, courtesy of Preserving Good Stock

January 14, 2019
: Makes one large loaf.

Fragrant tea bread - full of plump, fresh blueberries nestled in subtle notes of lemon.

By:

Ingredients
  • For the bread:
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 extra-large eggs, room temperature
  • 2-1/4 cups flour, plus 1 teaspoon - divided
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • ½ cup milk
  • 1-1/2 teaspoons lemon extract
  • 1 teaspoon pure vanilla extract
  • Zest of two lemons, about 2 teaspoons
  • 1-1/4 cups blueberries, divided – preferably fresh
  • For the topping:
  • ¼ teaspoon cinnamon
  • 1 teaspoon sugar
Directions
  • Step 1 Spray a large metal loaf pan (9”x 5”x 3”) with cooking spray then line the pan with a sheet of parchment paper.
  • Step 2 Beat the butter on medium speed until creamy, about 1 to 2 minutes.
  • Step 3 Pour in the sugar and continue beating until well combined and fluffy – about 2 minutes.
  • Step 4 Add one egg, mixing into the butter and sugar on medium speed for about 30 seconds. Toss in the second egg and beat with the butter for about 3 minutes until the mixture is very light and fluffed.
  • Step 5 In a small bowl whisk in 2-1/4 cups of the flour with the kosher salt and the baking powder.
  • Step 6 Scoop about ¼ of the flour into the butter and egg mixture. Blend on low-speed just until the flour disappears. Pour in about 1/3 of the milk. Repeat adding the flour and milk in portions, ending with the flour. Don’t over mix or the bread will be tough.
  • Step 7 Toss in the lemon and vanilla extracts along with the lemon zest.
  • Step 8 Combine 1 cup of the blueberries with the remaining 1 teaspoon flour, tossing lightly to coat the blueberries.
  • Step 9 Using a spatula gently fold in the flour-coated blueberries by hand taking care not to break the berries – but it’s okay if a few do!
  • Step 10 Spoon the batter into the prepared loaf pan then spread the remaining ¼ cup blueberries over the top of the batter.
  • Step 11 Whisk together the ¼ teaspoon of cinnamon with the 1 teaspoon sugar for the topping. Sprinkle the cinnamon sugar over the batter and berries.
  • Step 12 Bake in a 350-degree oven for 50 to 60 minutes or until the bread tests done with a toothpick inserted into the center of the loaf.
  • Step 13 Cool the bread in the pan on a rack for 10 minutes then remove and finish cooling on a wire rack.
  • Step 14 Serve plain or with lemon curd and fresh blueberries.
Cheddar Pecan Crackers

Cheddar Pecan Crackers

Cheesy and buttery with just a hint of heat and a little crunch from toasted pecans, these delicate little nibbles are the perfect bite to share with a glass of cheer!

The holidays are officially in full swing and the gatherings with family and friends have begun. Whether you need a light appetizer to serve your guests or an unexpected pleasure as a hostess gift, these golden crackers offer the right touch. And they’re easy to make.

Cheese straws and cheese crackers have long been a delicious Southern staple. They’re a bit more tender than a  traditional cracker and start with simple ingredients beginning with creamy butter blended with a splash of Worcestershire and a shake or two of Tabasco. Then mounds of golden sharp cheddar cheese are shredded and added to the mix. Toss in toasted pecans and you have another wonderful layer of texture and taste!

The cheesy dough is rolled into log then sliced and baked transforming into thin, feathery-light crackers, tender to the tooth with just a hint of crisp.

A quick note, when selecting cheese for the crackers pick a block of sharp cheddar. Cheese that is grated before packaging has a coating added to prevent it from clumping together so it won’t blend in as smoothly as cheese that is freshly grated. Your food processor makes quick work of this task and saves your knuckles!

Whip up a batch for you and maybe a friend!

Cheddar Pecan Crackers

½ cup butter, room temperature

1 teaspoon Worcestershire sauce

½ to 1 teaspoon Tabasco

2-1/2 cups shredded cheese, about ¾ pound cheese

½ cup toasted pecans, finely chopped

1 cup flour, sifted before adding

Toasted pecans halves, optional

Using a mixer, cream the butter on medium speed until light and fluffy, about 2 to 3 minutes.

Then with a large wooden spoon blend the Worcestershire sauce and the Tabasco into the butter. The back of the spoon works best.

Add the shredded cheese, blending into the butter mixture.

Stir in the pecans and about 1/3 cup of the flour. Add the remaining flour 1/3 cup at a time working into the cheese.

Turn the dough out onto a lightly floured surface – it will look dry and crumbly. Gently work the dough by hand until the flour is blended into the cheese mixture.

Divide the dough in half and roll each piece into a log about 2” in diameter. Wrap each piece in plastic wrap and refrigerate for at least 3 hours or up to 2 days.

When you’re ready to bake, slice into ¼” thick slices. Place each cheese cracker on a baking sheet lined with a Silpat liner or parchment paper. Leave about 2” between each cracker for spreading.

Top all or part of the crackers with a pecan half. Keep the remaining dough chilled until you’re ready to bake. Bake in a 350-degree oven for 12 to 15 minutes or until the crackers are barely crisp and starting to brown on the edges. Let the crackers cool on the baking pans for about 5 minutes then transfer them to a wire rack to cool completely.

Store in a container with parchment paper between the layers. Makes about 50 crackers.

Cheddar Pecan Crackers, courtesy of Preserving Good Stock

November 21, 2018
: Makes about 50 crackers

Cheesy and buttery with just a hint of heat and a little crunch from toasted pecans, these delicate little nibbles are the perfect bite to share with a glass of cheer!

By:

Ingredients
  • ½ cup butter, room temperature
  • 1 teaspoon Worcestershire sauce
  • ½ to 1 teaspoon Tabasco
  • 2-1/2 cups shredded cheese, about ¾ pound cheese
  • ½ cup toasted pecans, finely chopped
  • 1 cup flour, sifted before adding
  • Toasted pecans halves, optional
Directions
  • Step 1 Using a mixer, cream the butter on medium speed until light and fluffy, about 2 to 3 minutes. Then with a large wooden spoon blend the Worcestershire sauce and the Tabasco into the butter. The back of the spoon works best.
  • Step 2 Add the shredded cheese, blending into the butter mixture.
  • Step 3 Stir in the pecans and about 1/3 cup of the flour. Add the remaining flour 1/3 cup at a time working into the cheese.
  • Step 4 Turn the dough out onto a lightly floured surface – it will look dry and crumbly. Gently work the dough by hand until the flour is blended into the cheese mixture.
  • Step 5 Divide the dough in half and roll each piece into a log about 2” in diameter. Wrap each piece in plastic wrap and refrigerate for at least 3 hours or up to 2 days.
  • Step 6 When you’re ready to bake, slice into ¼” thick slices. Place each cheese cracker on a baking sheet lined with a Silpat liner or parchment paper. Leave about 2” between each cracker for spreading.
  • Step 7 Top all or part of the crackers with a pecan half. Keep the remaining dough chilled until you’re ready to bake.
  • Step 8 Bake in a 350-degree oven for 12 to 15 minutes or until the crackers are barely crisp and starting to brown on the edges. Let the crackers cool on the baking pans for about 5 minutes then transfer them to a wire rack to cool completely.
  • Step 9 Store in a container with parchment paper between the layers.
Date and Walnut Scones with Maple Glaze

Date and Walnut Scones with Maple Glaze

Tender scones baked with luscious dates and toasted walnuts tucked inside – and while they’re still warm top them with a sweet glaze made from pure maple syrup!

I adore scones after all they’re kin to a biscuit. And dates are a delectable fruit that seem to be the right fit for fall and the upcoming holiday season.

My Grandmother, Grace Pearl loved dates and there are numerous recipes for just about everything made from “dates” in her cookbooks.

One of Grace Pearl’s cookbook from 1947, originally published in 1931.

Scones are a perfect palette that adapt beautifully to a variety of fruits and nuts. This tender bread has been made for centuries and are wonderful to serve during any season or holiday gathering. Just the right bite for your guests to enjoy for breakfast, brunch or with afternoon tea or coffee.

Richer than a biscuit, scones are made with butter, cream and whole eggs. Then delectable chopped dates and toasted walnuts are tossed into the dough before baking – but not before a quick egg wash and just a sprinkling of sugar that will hide under the glaze.

Fresh out the oven a beautiful maple glaze is spread over the top of the warm scones adding just the right touch of sweetness.

Scones are actually fairly easy to make – just use a light hand when mixing and rolling. As with any quick bread overworking the dough can make the scones tough. And much like a biscuit they’re best eaten the day they’re made. So you can easily cut the recipe in half if you have a small gathering.

A tender crumb, a delicate bite – Date and Walnut Scones are a special treat for family and friends.

Date and Walnut Scones with Maple Glaze

2 cups all-purpose flour, plus 1 tablespoon to dust the fruit and nuts and extra for rolling the scones

2 tablespoon granulated sugar

1 tablespoon baking powder

1 teaspoon kosher salt

1-1/2 sticks unsalted butter (12 tablespoons), very cold and cut into small pieces

2 extra-large eggs

1 cup heavy cream

¾ cup dried dates, diced into small pieces

¾ cup toasted walnuts, chopped

Egg wash:

2 tablespoons half-n-half

1 extra large egg

2-3 tablespoons turbinado (raw) sugar

Maple Glaze:

1 cup powdered sugar, sifted

5 tablespoons real maple syrup

Combine the 2 cups of flour, the granulated sugar, baking powder and kosher salt in the bowl of a stand mixer. Mix on medium-low speed until blended together.

Toss the butter into the flour mixture. Using low speed, blend until the butter has started to combine with the flour and is in small, coarse pieces.

In a small bowl whisk together the eggs with the cream then add to the flour mixture. On low speed, mix the cream and eggs into the flour and butter until the dough has just come together.

The dough will be somewhat sticky but do not over mix!

Toss the chopped dates and the walnuts with the remaining 1 tablespoon of flour. Add the fruit and nuts to the dough and blend together on low speed, just until combined.

Turn the dough out onto a large floured surface. Dust your hands with flour to prevent the dough from sticking and gently pull the dough together.

If you prefer to cut the scones into wedges you can divide the dough into two pieces.

Pat or roll  the dough into a round, about ¾” – 1” thick. Cut the scones using a 2” to 2-1/2” biscuit cutter*. Dip the cutter into flour between cuts to keep it from sticking to the dough. Place the scones on a large baking sheet that has been lined with either parchment paper or a Silpat liner.

Whisk the half-n-half with the egg then lightly brush each scone with the egg wash. Sprinkle the tops with the turbinado sugar.

Bake the scones in a 400-degree oven for 20 minutes or until they are golden in color.

While the scones bake make the maple glaze.

Maple glaze:

Place the sifted powdered sugar in a mixing bowl. Add the maple syrup and whisk until the glaze is smooth.

When the scones are finished baking let them cool slightly on a baking rack. While they are still warm to the touch spoon the glaze over the scones.

Serve warm or at room temperature. Makes about 12 to 14 scones.

*You can use different sizes and shapes to cut the scones or cut into wedges using a sharp knife.

Date and Walnut Scones with Maple Glaze, courtesy of Preserving Good Stock

November 5, 2018
: 12 to 14 scones

Tender scones baked with luscious dates and toasted walnuts tucked inside – and while they’re still warm top them with a sweet glaze made from pure maple syrup!

By:

Ingredients
  • 2 cups all-purpose flour, plus 1 tablespoon to dust the fruit and nuts and extra for rolling the scones
  • 2 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1-1/2 sticks unsalted butter (12 tablespoons), very cold and cut into small pieces
  • 2 extra-large eggs
  • 1 cup heavy cream
  • ¾ cup dried dates, diced into small pieces
  • ¾ cup toasted walnuts, chopped
  • Egg wash:
  • 2 tablespoons half-n-half
  • 1 extra large egg
  • 2-3 tablespoons turbinado (raw) sugar
  • Maple Glaze:
  • 1 cup powdered sugar, sifted
  • 5 tablespoons real maple syrup
Directions
  • Step 1 Combine the 2 cups of flour, the granulated sugar, baking powder and kosher salt in the bowl of a stand mixer. Mix on medium-low speed until blended together.
  • Step 2 Toss the butter into the flour mixture. Using low speed, blend until the butter has started to combine with the flour and is in small, coarse pieces.
  • Step 3 In a small bowl whisk together the eggs with the cream then add to the flour mixture. On low speed, mix the cream and eggs into the flour and butter until the dough has just come together. The dough will be somewhat sticky but do not over mix!
  • Step 4 Toss the chopped dates and the walnuts with the remaining 1 tablespoon of flour. Add the fruit and nuts to the dough and blend together on low speed, just until combined.
  • Step 5 Turn the dough out onto a large floured surface. Dust your hands with flour to prevent the dough from sticking and gently pull it together. If you prefer to cut the scones into wedges you can divide the dough into two pieces.
  • Step 6 Pat or roll the dough into a round, about ¾” – 1” thick.
  • Step 7 Cut the scones using a 2” to 2-1/2” biscuit cutter*. Dip the cutter into flour between cuts to keep it from sticking to the dough.
  • Step 8 Place the scones on a large baking sheet that has been lined with either parchment paper or a Silpat liner.
  • Step 9 Whisk the half-n-half with the egg then lightly brush each scone with the egg wash. Sprinkle the tops with the turbinado sugar.
  • Step 10 Bake the scones in a 400-degree oven for 20 minutes or until they are golden in color.
  • Step 11 While the scones bake make the maple glaze.
  • Step 12 Maple glaze:
  • Step 13 Place the sifted powdered sugar in a mixing bowl. Add the maple syrup and whisk until the glaze is smooth.
  • Step 14 When the scones are finished baking let them cool slightly on a baking rack. While they are still warm to the touch spoon the glaze over the scones.
  • Step 15 Serve warm or at room temperature.
  • Step 16 *You can use different sizes and shapes to cut the scones or cut into wedges using a sharp knife.
Pumpkin and Pecans – Twice the Fun for Brunch!

Pumpkin and Pecans – Twice the Fun for Brunch!

The aroma of fall baking is really like no other. Savory pumpkin sweetened with pure maple syrup and brought to life with an abundance of spices!

I like so many others, love pumpkin. But I cringe at the way it is overused and overexposed – pumpkin coffee, pumpkin hummus, pumpkin cereal and the worst has to be pumpkin hot wings! So let’s dial it back, become a bit more rational and bake this savory squash into Pumpkin Pecan Waffles and Pumpkin Pecan Muffins. And the bonus – one batter makes both the waffles and the muffins.

For years many a home cook had recipes that would morph into various identities. They had recipes for starter doughs to create different types of cookies or a base that lent itself to a variety of sauces. This recipe performs a similar task – multitasking if you will. The basics of this recipe are similar to the pumpkin bread recipe we use. Loaded with autumn spices of cinnamon, freshly grated nutmeg, cloves and allspice swirled into pumpkin. Maple syrup is added to deepen those notes and then the magic begins!

This luscious batter can be transformed into delicate waffles, topped with a light crunch from toasted pecans just waiting for a drizzle of pure maple syrup.

Then this same beautiful batter can also bake up into tender, moist pumpkin muffins with a handful of fresh Texas pecans perched on top.

Brunch during the holidays can often be stressful. To ease the burden both the waffles and the muffins can be made the day before you need them. The waffles can even be frozen and reheated, either in a toaster, popped back into the waffle iron or warmed in the oven.

Celebrate the wonderful flavor of pumpkin with twice the fun for brunch! Either way your guests will be delighted with this indulgence of pumpkin at its best!

For the Pumpkin Batter

3 cups flour

2 cups sugar

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 teaspoons ground cinnamon

¼ teaspoon freshly ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground allspice

4 extra-large eggs

¾ cup vegetable oil

2/3 cup pure maple syrup

2 cups canned pumpkin puree, 16-ounce can

1 cup toasted chopped pecans, more or less to suit your taste

In a large mixing bowl whisk the flour, sugar, baking powder, baking soda, kosher salt, cinnamon, nutmeg, cloves and allspice together.

In a separate bowl, whisk the eggs with the vegetable oil, maple syrup and pumpkin puree until fairly smooth.

Add the pumpkin and egg mixture to the dry ingredients, whisking just until the flour is blended in, about 15 to 20 seconds.

For the waffles:

Heat a waffle iron on medium heat. When it is hot, lightly spray with a cooking spray. Even if you’re using a non-stick go ahead and spray the iron. This makes a softer waffle and can stick to the pan if it’s not sprayed. Add about 1/4 cup batter to each section of the waffle iron. Sprinkle with about 1 tablespoon of pecans on top of the batter.

Cook until the waffles are cooked through. Keep warm in a 200-degree oven.

The waffles can be frozen and reheated in a toaster using a low setting* or in a 350-degree oven for about 6 to 8 minutes.

*Bread with higher sugar content tends to burn easily in a toaster.

For the muffins:

Line 12 individual cups in a muffin tin with paper liners. Scoop enough batter into each liner to fill them about 2/3 full.

Top each muffin with chopped pecans.

Bake the muffins at 350-degrees for 25 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack.

Makes 8 individual waffles and 12 muffins.

Pumpkin Pecan Waffles and Pumpkin Pecan Muffins, courtesy of Preserving Good Stock

October 19, 2018
: 8 waffles, 12 muffins

Loaded with autumn spices of cinnamon, freshly grated nutmeg, cloves and allspice swirled into pumpkin. Maple syrup is added to deepen those notes and then the magic begins! And the bonus - one batter makes both the waffles and the muffins.

By:

Ingredients
  • For the Pumpkin Batter:
  • 3 cups flour
  • 2 cups sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 4 extra-large eggs
  • ¾ cup vegetable oil
  • 2/3 cup pure maple syrup
  • 2 cups canned pumpkin puree, 16-ounce can
  • 1 cup toasted chopped pecans, more or less to suit your taste
Directions
  • Step 1 For the Pumpkin Batter:
  • Step 2 In a large mixing bowl whisk the flour, sugar, baking powder, baking soda, kosher salt, cinnamon, nutmeg, cloves and allspice together.
  • Step 3 In a separate bowl, whisk the eggs with the vegetable oil, maple syrup and pumpkin puree until fairly smooth.
  • Step 4 Add the pumpkin and egg mixture to the dry ingredients, whisking just until the flour is blended in, about 15 to 20 seconds.
  • Step 5 For the Waffles:
  • Step 6 Heat a waffle iron on medium heat. When it is hot, lightly spray with a cooking spray. Even if you’re using a non-stick go ahead and spray the iron. This batter makes a softer waffle and it can stick to the pan if it’s not sprayed.
  • Step 7 Add about ¼ cup batter to each section of the waffle iron. Then sprinkle with about 1 tablespoon of pecans on top of the batter. Cook until the waffles are cooked through. Keep warm in a 200-degree oven.
  • Step 8 The waffles can be frozen and reheated in a toaster using a low setting* or in a 350-degree oven for about 6 to 8 minutes.
  • Step 9 *Bread with higher sugar content tends to burn easily in a toaster.
  • Step 10 For the muffins:
  • Step 11 Line 12 individual cups in a muffin tin with paper liners. Scoop enough batter into each liner to fill them about 2/3 full. Top each muffin with chopped pecans.
  • Step 12 Bake the muffins at 350-degrees for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Step 13 Cool on a wire rack.
  • Step 14 Makes 8 individual waffles and 12 muffins.