Quick Belgian Waffles

From Vitantonio Recipe Book

Ingredients
3 eggs
1 c milk
1/2 c butter or margarine, melted
1 Tbsp vanilla
2 c flour
1/2 tsp salt
1 Tbsp baking powder
2 tsp sugar

Directions

1. Beat whole eggs in large bowl until thick
2. Beat milk, butter, and vanilla into eggs
3. In a separate bowl, combine dry ingredients
4. Sift dry ingredients into egg mixture, and mix well
5. Cook in waffle maker

Quince Marmalade

Adapted from several recipes...

Ingredients
4 1/4 cups water
1/4 cup lemon juice
2 lb. quince
4 cups sugar
2 sticks cinnamon (~3" each)
12 whole cloves

Directions
1. Cut quince into quarters and remove seeds/cores. Leave skin on. Grate quince in food processor. Should measure about 6 cups.
2. In large, nonreactive pot, bring water to boil
3. Add quince and lemon juice; return to boil and simmer 10 minutes
4. Add sugar, cinnamon sticks, and cloves; simmer ~45 minutes, stirring occasionally, to a marmalade consistency
5. Remove cinnamon and cloves. Spoon jam into sterilized jars and process (boil) for 10 minutes, or freeze. Processed jars are shelf-stable for ~6 months (or longer). Refrigerate after opening.

Tasty on toast (breakfast) or on cracker with cream cheese or brie (appetizer).

Belgian Waffles

Adapted from http://allrecipes.com/recipe/20513/classic-waffles/

Ingredients
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups 2% Lactaid milk
1/3 cup butter, melted
1 teaspoon vanilla extract





Directions
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Makes 4.5 round waffles. Per half-waffle: 151 cal, 2 g fat, 28 g carb, 1 g fiber.

German Apple Pancake (Apfelpfannkuchen)

Inspired by the Original Pancake House; adapted from http://www.food.com/recipe/the-original-pancake-house-apple-pancake-291063 and http://whatscookingamerica.net/Eggs/ApplePancake.htm

Ingredients

    5 tablespoons butter
    2 apples (peeled, cored, and sliced thin)
    1 tablespoon cinnamon
    1⁄3 cup brown sugar
    1⁄3 cup granulated sugar
    1 cup flour
    1 cup milk
    1⁄2 teaspoon pure vanilla extract
    4 eggs


Directions

Preheat oven to 425° F. Place oven rack in the middle of your oven.

In a small bowl, combine sugar and cinnamon; set aside.

In a large bowl, combine eggs, flour, milk, and vanilla extract; beat until batter is smooth (the batter will be thin, but very smooth and creamy); set aside.

In a large heavy ovenproof frying pan, over medium heat, melt butter, tilting pan to cover sides. Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5 to 7 minutes to slightly cook the apple slices; remove from heat.

Pour prepared pancake batter over the apples into the baking pan. Place pan in preheated oven and bake approximately 20 minutes or until puffed above sides of the pan and lightly browned (it may puff irregularly in the center); remove from oven.

Remove pancake from the baking pan by flipping upside down onto a serving platter (apples and cinnamon will be on top). Once out of the oven, the pancake will begin to deflate.

To serve, cut into serving-size wedges and transfer to individual serving plates. Serve with an optional dusting of powdered sugar over the top

Makes 1 large pancake of 2 to 4 servings (depending on your appetite).

Cinnamon Wheat Bread (Bread Machine and Oven)

Adapted from multiple recipes

Ingredients:
1 1/4 cup water plus 1 Tbsp water
2-3 Tbsp butter, softened
2 3/4 cups all-purpose white flour
1 cup wheat flour
6 Tbsp sugar
1 1/2 tsp salt
2 tsp yeast

Filling (mix well):
1/3 c brown sugar
2 tsp cinnamon

Directions:
1. Place ingredients in order listed in bread machine. Select Dough setting and press start.

2. When dough is ready, lightly flour a large surface and remove dough. Using rolling pin, roll dough to approx 8-9" wide and as long as possible (dough should be about 1/2" thick max).

3. Evenly sprinkle filling on dough, and roll into loaf. Spray loaf pan with nonstick spray and place loaf in pan with the end of the long roll on the bottom (so any filling will drip into pan).

4. Place pan in unheated oven for 1 hour. After 1 hour, turn oven to 350 F (ideally using Convection Bake setting) and set timer for 35 minutes. Let loaf cook while oven is heating. After 35 minutes, turn off oven, leave door closed with loaf inside, and cook for 5 more minutes while the oven cools.

5. Remove pan from oven and let cool for 10 minutes before removing loaf from pan. Let loaf cool completely before placing in plastic bag for storage.

Cinnamon Apple Crepes

adapted from Moosewood Low-Fat Favorites

Crepes:
3/4 c white flour
1/2 t salt
1/2 t baking powder
1 egg
2 egg whites
1 c evaporated skim milk (note: works better with low-fat)*
1/4 t vanilla

Filling:
1 1/2 c cottage cheese
1-2 Tbsp sugar
1 t grated lemon peel (optional)
1/4 t salt
1 1/2 c peeled, grated apple, firmly packed (1 large apple)
1/2 t cinnamon

Directions:
Heat oven to 350.
Sift flour, salt, and baking powder. In a blender, whirl  all the crepe ingredients for 30 seonds until well blended.
Heat the crepe pan and make/stack crepes according to directions provided.
In blender, puree the cottage cheese, sugar, lemon peel, and salt. Mix in apple and cinnamon.
Spray baking dish with cooking spray. Place 3 Tbsp filling in each crepe, roll, and place in pan seam-side down.
Bake pan of crepes for 15 min, until hot.

Serves 5-6 people (makes 14 -16 7" crepes)
Per serving:
184 cal, 14.9 g protein, 2.5 g fat, 25.2 g carb, 50 mg chol, 634 mg sodium, 1.3 g fiber

* to make 12 oz evaporated skim milk using powdered milk, mix 1 c powder and 1 1/3 c water

Pumpkin Pancakes

Adapted from Cooking Light

Ingredients:
1 c flour
¼ c packed brown sugar
1 ½ t baking powder
¼ t salt
½ t cinnamon
½ t ginger
¼ t nutmeg
1 egg
1 T vegetable oil
1 c milk
1/3 c pumpkin puree

Directions:
Whisk dry ingredients (through nutmeg) in a medium bowl.
In a small bowl, combine wet ingredients and then stir into dry mix.
Let stand 5 minutes, then cook on griddle.

Nutrition Information:
¼ c batter per pancake; makes 8-10 pancakes
2 pancakes = 226 cal, 5 g fat, 1.6 g fiber

Pumpkin Waffles

Adapted from Cooking Light
Yield: 8 waffles (serving size: 2 waffles)

Ingredients:
1.5 cups all-purpose flour
2 tsp baking powder
3/4 tsp ground cinnamon
1/8 tsp salt
1/8 tsp ground cloves
1 cup 1% low-fat milk
1/2 cup Pumpkin Puree
1/4 cup packed dark brown sugar
1 Tbsp vegetable oil
2 large eggs, lightly beaten
Cooking spray

Preparation
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through cloves) in a large bowl, and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.
Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.

Nutritional Information
Calories: 255 (20% from fat)
Fat: 5.7g (sat 1.3g,mono 1.5g,poly 2.3g)
Protein: 7.4g
Fiber: 2g

Note: 1 recipe makes 5 Belgian Waffle squares, each ~200 cal, 4.5 g fat, 1.7 g fiber

Pancakes (regular or buttermilk)

Adapted from Joy of Cooking

 

Dry Ingredients:

1 c flour

½ c wheat flour

3 Tbsp sugar

1 ½ tsp baking powder

½ tsp salt

½ tsp baking soda (1 tsp if using buttermilk)

Wet Ingredients:

1 ½ c milk or buttermilk

3 Tbsp canola oil

2 large eggs

½ tsp vanilla

 

Directions:

1. Whisk dry ingredients in large bowl

2. Whisk wet ingredients in medium bowl

3. Pour wet ingredients over dry ingredients and mix just until fully moistened

4. Spoon ¼ c batter onto griddle for each pancake; add blueberries to pancakes if desired

5. Cook to desired darkness and serve hot.

Belgian Waffles (lower fat)

Adapted from Cooking Light

 

Dry Ingredients:

2 c flour

4 tsp baking powder

1 Tbsp sugar or Splenda

½ tsp salt

 

Wet Ingredients:

2 eggs, beaten

1 ½ c milk

¼ c margarine, melted

1 T vanilla

 

Directions:

1. In large bowl, combine wet ingredients

2. In smaller bowl, combine dry ingredients

3. Sift dry ingredients into wet ingredients and mix well

4. Bake in waffle maker as directed, to desired darkness

Blintz Kugel aka Souffle

From Rebecca Hertzman

Ingredients:

12 frozen cheese blintzes (2 packages)

1 1/2 pints of sour cream (nonfat is ok)

4 eggs

1/4 cup of sugar

1 tsp. vanilla

pinch salt

1 cup graham cracker crumbs (grind one packet of 8 whole crackers in blender)

Directions:

1.     Grease a 13x9 inch pyrex pan (Pam or Crisco).  Place frozen blintzes fold side down in pan.

2.     Beat eggs well, add sour cream and beat some more.  Add sugar, salt, vanilla and mix in well.

3.     Pour over blitzes, sprinkle graham cracker crumbs on top, and bake at 350 for C. 50-55 min.

Serve with sour cream to top.

Calories per blintz: 254

[120 (blintz) + 44 (graham crackers) + 24 (egg) + 16 (sugar) + 50 (nonfat sour cream)]

Baked French Toast

Adapted from Web

 

Ingredients:

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices

8 eggs or equivalent egg substitute

3 1/2 cups Light Vanilla Soymilk

2 tsp vanilla extract

1/4 tsp ground cinnamon

3/4 cup butter or margarine

1 1/3 cups brown sugar

3 Tbsps light pancake syrup

 

Directions

 

1.     Coat a 9x13 inch baking dish with Pam. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, soymilk, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

2.     The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and syrup; heat until bubbling. Pour over bread and egg mixture.

3.     Bake in preheated oven, uncovered, for 40 minutes.

David Eyre/Dutch Baby Pancakes

Adapted from Joy of Cooking (less fat, just as tasty)

Ingredients:
½ c milk
½ c flour
¼ c sugar
2 large eggs, room temperature
2 Tbsp margarine

Directions:
1. Preheat oven to 425
2. Whisk together first four ingredients until smooth
3. Melt margarine in a 10” oven-proof skillet (for a double recipe, melt the margarine in a 12x9” Pyrex dish). Tilt pan/dish to coat the sides
4. Pour the egg mixture into the pan and cook on stove over medium-high heat, without stirring, for 1 minute
5. Place skillet in the oven and bake until the pancake is puffed and golden, approximately 12-15 minutes (15-17 minutes for a double recipe).
6. Serve immediately with powdered sugar, lemon juice (optional), and raspberry (or other) preserves - my younger son is partial to a guava jam we brought back from the Bahamas, but the rest of us are traditionalists.