When pancakes get to be too boring, or you are looking for a fun way to surprise everyone for breakfast, this is a great way to do it.
Makes 6 waffles
4 c flour
1/2 t salt
1/2 c 10x sugar
2 c water
3 eggs, seperated
1 stick butter, soft
2 c milk
In a bowl, mix flour, salt, sugar, water & egg yolks with a whisk.
Add butter & beat until smooth
In another bowl, beat egg whites to stiff peaks.
Carefully fold into batter just until mixed
Preheat waffle iron & cook according to manufacturer's directions
Top waffles with syrup, fresh whipped cream and/or fresh berries & banana slices
Showing posts with label maple syrup. Show all posts
Showing posts with label maple syrup. Show all posts
27 March 2010
26 March 2010
Pumpkin Cheesecake
Seriously, combining gingersnaps & pumpkin cheesecake is like combing caramel & chocolate! I could eat this anytime of the year, though it is more traditionally made through the fall holidays.
32 gingersnap cookies, crushed (about 1 1/2 c)
1/4 c butter, melted
5 pkgs (8oz each) cream cheese, softened
1 c sugar
1 can (15oz) solid pack pumpkin
1 tsp cinnamon
1 tsp vanilla
5 eggs, lightly beaten
dash of nutmeg
maple syrup
In sm bowl, combine the gingersnap crumbs & butter. Press into a greased 13x9 baking dish; set aside.
In lg mixing bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin, cinnamon, and vanilla.
Add eggs, put on low speed just until combined.
Pour over crust; sprinkle with nutmeg.
Bake at 350 for 40-45 min. or until center is almost set.
Cool on wire rack for 10 min.
Carefully run knife around edge of baking dish to loosen; cool 1 hour longer.
Refrigerate overnight.
Cut into squares, serve with maple syrup!! YUM!!!
remember to refrigerate leftovers!
32 gingersnap cookies, crushed (about 1 1/2 c)
1/4 c butter, melted
5 pkgs (8oz each) cream cheese, softened
1 c sugar
1 can (15oz) solid pack pumpkin
1 tsp cinnamon
1 tsp vanilla
5 eggs, lightly beaten
dash of nutmeg
maple syrup
In sm bowl, combine the gingersnap crumbs & butter. Press into a greased 13x9 baking dish; set aside.
In lg mixing bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin, cinnamon, and vanilla.
Add eggs, put on low speed just until combined.
Pour over crust; sprinkle with nutmeg.
Bake at 350 for 40-45 min. or until center is almost set.
Cool on wire rack for 10 min.
Carefully run knife around edge of baking dish to loosen; cool 1 hour longer.
Refrigerate overnight.
Cut into squares, serve with maple syrup!! YUM!!!
remember to refrigerate leftovers!
24 March 2010
Swaps in Cooking
So...I love Cooking Light & Vegetarian Times magazines...here is some fantastic info I got out of the Nov/Dec 2009 Vegetarian Times magazine that has come in mighty handy for us....
Honey: use 3/4 cup per 1 cup sugar, and reduce the liquid used (milk, water, juice, etc) by 1/4 cup if using more then 1 cup of honey in a recipe. Check baked goods 10 min before the end of cooking time as honey can make them brown faster then when you use sugar.
It is best to use in raw treats, quick breads, muffins & spice cakes
Brown Rice Syrup: you can replace equal amounts of this for the sugar in the recipe. Just reduce the liquid by 2Tbs. for every cup of brown rice syrup you use.
It is best used in custards & pie fillings. You will want to avoid using it in baked goods because the enzymes in the b.r. syrup will interfere with the baking powder!
Maple Syrup: you can use equal amounts of this for the refined sugars in the recipe, just remember to reduce the liquids by 3Tbs. per 1 cup of syrup.
This sub. is best used in any kind of desserts that will use oats, dried fruits/berries as both of these will absorb the syrup & make it extra yummy.
Date Sugar: this is the easiest...just sub out the reg. sugar for equal amounts of this easy to make sugar...no need to worry about the liquids!
They say that this is best used in cookies, quick breads, oatmeal bars. They do note that date sugar won't dissolve completely in liquids, so you only want to use it in the recipes that have color or that have bits of texture...
Like I said, this all comes from the fabulous Nov/Dec 2009 issue of Vegetarian Times...if you like finding recipes that utilize organics, or that find substitutions for meat, or just utilize the fantastic fruits & veggies, this is a really wonderful magazine to subscribe to...just my humble opinion! :)
Honey: use 3/4 cup per 1 cup sugar, and reduce the liquid used (milk, water, juice, etc) by 1/4 cup if using more then 1 cup of honey in a recipe. Check baked goods 10 min before the end of cooking time as honey can make them brown faster then when you use sugar.
It is best to use in raw treats, quick breads, muffins & spice cakes
Brown Rice Syrup: you can replace equal amounts of this for the sugar in the recipe. Just reduce the liquid by 2Tbs. for every cup of brown rice syrup you use.
It is best used in custards & pie fillings. You will want to avoid using it in baked goods because the enzymes in the b.r. syrup will interfere with the baking powder!
Maple Syrup: you can use equal amounts of this for the refined sugars in the recipe, just remember to reduce the liquids by 3Tbs. per 1 cup of syrup.
This sub. is best used in any kind of desserts that will use oats, dried fruits/berries as both of these will absorb the syrup & make it extra yummy.
Date Sugar: this is the easiest...just sub out the reg. sugar for equal amounts of this easy to make sugar...no need to worry about the liquids!
They say that this is best used in cookies, quick breads, oatmeal bars. They do note that date sugar won't dissolve completely in liquids, so you only want to use it in the recipes that have color or that have bits of texture...
Like I said, this all comes from the fabulous Nov/Dec 2009 issue of Vegetarian Times...if you like finding recipes that utilize organics, or that find substitutions for meat, or just utilize the fantastic fruits & veggies, this is a really wonderful magazine to subscribe to...just my humble opinion! :)
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