Thursday, February 14, 2013

Oatmeal Waffles Recipe


I am a fan of most any breakfast food, but for Kevin waffles are near the top. On one of his days off, I decided to find a new recipe for waffles. I came across this hearty sounding oatmeal waffle recipe in a collection of Taste of Home recipes I found at a garage sale years ago. (Someone had categorized hundreds of TOH recipe cards clipped from the magazine. A steal for a dollar!)

These waffles turned out perfectly and were so easy make! Plus, you will likely have all of the ingredients on hand! That's always a win when you're in the mood for a good breakfast! 


Oatmeal Waffles Recipe
recipe adapted from Taste of Home 
Makes 12 waffles

1-1/2 cup flour
1 cup quick cooking oats
1 Tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 eggs, slightly beaten
1-1/2 cups milk
6 Tbsp butter, melted
2 Tbsp brown sugar

In a large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. In a second, smaller bowl, stir together eggs, milk, butter and brown sugar.

Add the liquid ingredients to the dry ingredients and stir until combined.

Pour batter into a preheated waffle iron, according to the manufacturer's instructions. Butter, syrup, and enjoy!

Monday, February 11, 2013

Anadama Bread Recipe (Bread Machine)


Anadama Bread was a new term for me, but when I saw the recipe in an old bread machine book I had, I knew I wanted to give it a try. Molasses was listed in the ingredients and though it's not normally an ingredient I would think of adding to bread, I was almost certain Kevin and I would enjoy eating this fresh made loaf. 

Sure enough! The slices are moist and chock full of the characteristic molasses flavor. I love toasting my piece, spreading thick with butter and sprinkling (*generously*) with cinnamon-sugar. 

Anadama Bread
recipe adapted from Bread Machine Bounty (BHG)
Makes 1 (1-1/2 pound) loaf

1-1/4 cup water
1/4 cup molasses
3 Tbsp shortening or margarine
3 cups flour
1/2 cup cornmeal
3/4 tsp salt
2 tsp yeast

Combine ingredients in bread machine bowl in the order listed. Use the dough cycle (or white bread bake cycle.) When cycle is complete turn dough out onto a lightly floured surface. Roll into a large rectangle, roughly 9 inches wide, and begin rolling into a loaf, pinching together after each turn. Place in a greased 9x5 inch pan and let rise in a warm place for 30-45 minutes, or until risen 1 inch above the edge of the pan. Bake at 350 degrees for 22 minutes (or until loaf sounds hollow when tapped). Turn out onto a wire rack to cool completely before slicing. 

Serve with butter, or honey, or jam. 

Thursday, February 7, 2013

Rustic Beef Stew Recipe


Lately our weather has been refusing to reach a temperature above the single digits, and often in the negative with the wind chill. Yes, brrrrr. On one particularly blustery day, I decided beef stew was the best solution to warm me inside and out.  

Normally I would brown the beef and the the rest in a crockpot for the day, but I thought would only serve the "rustic" quality of my beef stew vision if it were braised on the stovetop and simmering all day long. What a great idea it was. :)

Rustic Beef Stew Recipe
Makes 5-6 servings

1 pound stew meat
3 Tbsp red wine vinegar or balsamic or your favorite wine
3 potatoes, cut into large chunks
3 or 4 carrots, cut into large chunks
2 stalks celery, cut into large chunks
1 onion, cut into wedges
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp thyme
1 quart beef or vegetable stock 
2 bay leaves

Heat a 6 quart heavy bottom pot over medium heat and drizzle lightly with oil. Once preheated, add the chunks of stew meat and sprinkle lightly with salt and pepper. Let brown on one side before turning to the second (third and fourth) sides. Pour in 2 to 3 Tbsp vinegar to de-glaze the pan, scraping up bits of meat as you stir. Add in potatoes, carrots, celery, onion and garlic and cover the pot, allowing the moisture level to build, cooking the vegetables. Sprinkle with salt, pepper and thyme. Stir occasionally. Allow to cook 5 to 10 minutes before adding in the beef stock and bay leaves. Bring to a boil for 5 minutes, and then simmer for up to 3 hours. 

Monday, February 4, 2013

Apple Bars Recipe


At a fun evening with friends, Kevin and I were able to enjoy a piece (or two or three) of this amazing, partially good-for-you apple bars. Molly and her husband are pretty health conscious, but I knew they enjoy delicious foods, which told me I would totally love this dessert. She told me they were full of oats, made with applesauce rather than oil, and speckled with apples. (She added white chocolate chips to hers--very, very good decision!) There is still a good amount of sugar in these, but for a dessert, I'd say it's a tasty win!

The only thing that would make these apple bars even better? A scoop of vanilla ice cream on top! (but then that throws the 99 calories per bar out the window! *wink*) 

Apple Bars Recipe
recipe adapted from my friend Molly Lopez-Cepero 
Makes 24 bars

1-1/3 cup flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1-1/2 cup old fashioned oats
3/4 cup unsweetened applesauce
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup (1 medium) chopped apple
1 cup white chocolate chips, optional

Preheat oven to 350 degrees. Grease the sides and bottom of a 9x13 inch pan.

In a large bowl, stir together flour, salt, baking soda, cinnamon, and oats.

In a separate large bowl, beat together applesauce, brown sugar and white sugar for 2 minutes. Add in eggs, one at a time, beating after each addition and then stir in vanilla.

Add dry mixture into the liquid ingredients and stir gently until combined. Fold in chopped apples (and optional white chocolate chips).

Bake 25-35 minutes or until a toothpick inserted in the center comes out clean.

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