Extremely Light Waffles

These deliciously healthy waffles are so light and fluffy!  They are made with whole wheat flour and whipped egg whites.  My kids love to drown theirs in sryup or jam. I love mine with almond butter and fresh fruit.  The one in this picture has some delicious organic all natural cocoa peanut butter that I bought from a local vendor with a booth inside our Costco!  It is SO delicious, and I can read all the ingredients.  She also sells at our local Farmer's Markets.

Jason grew up eating these, and when we were first married, and it was his night to make dinner, it was often these waffles.  Of course I was impressed!  I LOVE them.  Thanks to his mom for the recipe!

Notes - 

*I usually triple this batter.  I would rather have leftovers that I can throw in the freezer, and the kids can toast them through the week before school.

*I have two waffle irons going, but that does not cook them fast enough for the zoo I am feeding.  I cook about 10, keeping them warm in the oven, before I call the kids into eat.  I need a good head start in order to keep up.

*Because of the whipped egg whites, this batter is very foamy and fluffy.  Be prepared for it to overflow off the iron.  Be careful not to put too much batter on the iron!

Sift dry ingredients - (or measure into bowl then gently run a whisk through it a few times)

1 cup whole wheat flour

1 Tbsp. baking powder

1/2 tsp. salt

2 tsp. brown sugar

Add in -

2 egg yolks (save the egg whites)

1 1/4 cups milk

Beating with an electric mixer on low speed.  

Add in - 1/4 cup oil or use applesauce as a substitute 

Batter will be very thin.  Beat for 2 minutes.  

Beat or whip up the egg whites till they are nice and stiff.  Carefully fold the egg whites into the batter. Bake in a preheated waffle iron.

Old Fashioned Custard Egg Nog

No food says Christmas more to me, and my senses, than my mother in law's Egg Nog!  It is nothing like the egg nog you buy at the store!  It has been in Jason's family for many generations.  If your house is a dry house like ours, you will especially love this family friendly holiday beverage.

I like to double this recipe so we can have some on Christmas Eve and on Christmas Day, or enough to feed a crowd - which is usually the case.  I always make another double batch for New Years Eve so we can make sure and get enough of it before the next Christmas!

Eggnog makes everyone feel happier!  Egg Nog mustache.

6 eggs, separated

1/2 cup sugar, divided

4 cups milk (I use skim)

1/4 tsp. salt

1 pint heavy cream, whipped

2 tsp. vanilla

Nutmeg for garnish

**This part needs to be done many hours before serving.  I usually do it first thing in the morning if are planning on serving it that night.  It can also be done the day before.  Also, this is a million times easier to make with a Kitchen Aid or Bosche mixer.  The egg yolks and whites require a lot of whipping action.  I used to make it with my hand mixer.  It is possible, it just means you have to stand there holding the mixer and watching it for a lot of time.  

1. Beat egg yolks till light in color.  (Really pale yellow.)  Gradually add 1/4 cup sugar,beating well.

2. In a saucepan scald milk just until it coats a metal spoon.  Watch closely so it doesn't boil.  Slowly stir about 1 cup of the milk into the egg yolks.  Stir constantly to keep eggs from cooking.   Pour the egg yolks into the milk in the saucepan while continuing to stir.

3.  Cook slowly over low heat, stirring until mixture thickens slightly and coats a metal spoon.

4.  Pour into large bowl and chill in refrigerator.

**This next part needs to be prepared after the egg yolk mixture is well chilled. I usually prepare right away, but keep it chilled in a separate bowl until they are both sufficiently chilled and ready to fold together.

1.  Add salt to egg whites, and beat until soft white peaks form.  Gradually add remaining 1/4 cup sugar, beating until stiff and glossy.

2.  Whip cream until stiff.

3.  Gently fold egg whites into cold custard (egg yolk mixture).

4.  Add vanilla extract, then carefully fold in whipped cream.

5.  Pour into serving bowl and chill for several hours!  This tastes almost disgusting when even slightly warm. It must be cold!

6.  Dust top with nutmeg before serving.

**Just before serving, or re-serving, gently refold to distribute any liquid which may have settled to the bottom.

Dill Bread

 I really love this recipe!  It is easy and delicious!  This is a bread recipe I can make up pretty quick to go with dinner.  It is easy to throw together, and it rises really fast.  Also, it has a whole cup of cottage cheese in it, so more protein in this bread than in most.  It is really good with soup, for sandwiches, or even toasted with melted cheese on it.  I made a couple loaves on Christmas day to eat with our left over ham.  It made really good sandwiches.

 This recipe was Jason's Grandma Pedersen's.  I have no idea how long it's been in the family.  I like imagine his pioneer ancestor's making it.  Thoughts like that make this bread even more fun for me to make.  Did I mention that my kids LOVE it?

Makes 1 loaf - I always double it for 2 loaves.

1 cup creamed cottage cheese (I blend it for a bit, or put in a Magic Bullet.  I leave some chunks.

1/4 cup very warm water

1 pkg. dry yeast (1 Tbsp.)

1 egg

2 Tbsp. sugar

*2 tsp. dill seed

1 Tbsp. minced onion (I use dried)

1 Tbsp. oil

1 tsp. salt

*1/2 tsp. dried dill weed

1/4 tsp. baking soda

2 1/4-2 1/2 cups flour

* - I have never used dill seed in this recipe.  I have never had it on hand.  I just use more of the dill weed, or have even used the Pampered Chef Dill seasoning mix.  In all I use about 1 1/2 tsp. dill weed.  If you are using fresh dill, use about half the amount of the dry dill.

Preheat oven to 350 degrees.

Soften the yeast in very warm water.  Heat cottage cheese till warm (I use the microwave.)  Add in the rest of the ingredients.  Beat and knead, or use a bread hook in a free standing mixer.  Sometimes I add a bit more flour and continue to knead or mix, till the dough is not sticky.  Place in a clean, lightly greased, or sprayed with cooking spray, bowl.  Cover and raise till double, usually takes about 45 minutes.  Form into loaf or loaves, place in greased, or sprayed bread pans.  Cover and let rise again for about 30 minutes.  Bake for 30 minutes.  Let bread sit for about 5 minutes before removing from pans to cooling rack.

Spinach Quiche

This is a super yummy meal!  I found it in the cookbook my Mother in Law made for us.  My favorite thing about this dish is that ALL of my kids love it!  They call it Spinach Pie.  I usually keep this meal simple by serving sliced pears or apples on the side.

1 10 oz. package frozen spinach, thawed and drained, I press the liquid out using paper towels.

5 eggs, beaten

1 cup, small curd cottage cheese

2 cups grated combination of cheddar and Monterey Jack cheese

2 Tbsp. dried onion

1/8 tsp. salt

1/8 tsp. pepper

1 - 9 inch deep dish pie shell, unbaked

Preheat oven to  375 degrees.

Blend all ingredients and pour into pie shell.  Bake 50-60 minutes.  Let sit 5-10 minutes before cutting.  Cut into 8 wedges to serve.

I recently made this for brunch in little quiche bites for my book club. It was a huge, and delicious hit.
I made a recipe for double pie crust, and used my scalloped edge, round pastry cutter from Demarle to cut circles which I then pressed into the mini muffin silform made by Demarle.  My Demarle representative came to book club and was so impressed.  She thought the quiche bites looked like they had come from a bakery.
Score for me!

Fresh Apple Cake with Carmel Sauce

Taking a bite of this cake, is like taking a bite of Autumn.  It is my mother in law's recipe, and I try to make it only once a year, because I love it too much.  

Prepare in a 9x9 pan or double it and cook 15 minutes longer in a 9x13 pan.  I double the recipe and bake it in the Demarle Sunflower Mold.  I am posting the original recipe, so if needed, double this.

Cake

1 cup sugar

1/4 cup shortening

1 egg

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 cup chopped walnuts (if doubling, I do not fully double the walnuts.)

2 large apples, peeled and grated

1 cup flour

Mix sugar, shortening and egg till fluffy.  Add apples, then rest of ingredients and nuts.  

Bake at 30 minutes at 350 degrees.  Serve with Carmel Sauce.

Carmel Sauce

4 Tbsp. butter

1 1/4 cup brown sugar

2/3 cup white corn syrup

3/4 cup cream, half and half or canned milk (I usually use half and half)

Melt butter, add syrup and sugar.  Cook till forms very soft ball stage (takes just a few minutes - I just wait for it to bubble)  Then, add the cream.  

Serve warm over cake and ice cream.