Gingerbread Waffles

• Prep time: 15 minutes
• Cook time: 20 minutes
• Yield: 4 to 5 large Belgian waffles

INGREDIENTS

• 1 1/3 cups milk, warmed to room temperature
• 3 tablespoons melted butter
• 1/2 cup molasses
• 1/2 cup dark brown sugar
• 1 large egg
• 1 3/4 cups (290g) all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• Melted butter or cooking spray for coating the waffle iron.
• Powdered sugar for serving (optional)

Special Equipment:

• Waffle iron

METHOD

1 Make the waffle batter: In a large bowl, whisk together the milk, melted butter, molasses, brown sugar, and egg until everything is well incorporated. In a separate bowl, mix the flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt together.

Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay.

2 Let the batter rest as you preheat your Belgian waffle iron to medium-high. Warm the waffle iron for at least 5 minutes, or until a drop of water sizzles on contact with the griddle.

3 Make the waffles: Brush melted butter onto the waffle iron or coat with cooking spray. Scoop 2/3 to 3/4 cup of the batter into the waffle iron and use the bottom of the cup to spread the batter around into the edges. Cook for 3 to 4 minutes, or according to your waffle maker's instructions, until the waffles are golden brown on the outside. Remove the waffle from the iron with tongs or a fork and place on a cooling rack.

Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup.

Yankee Cornbread Recipe

INGREDIENTS

• Butter (for the pan)
• Flour (for the pan)
• 3 large eggs
• 1 cup canola oil
• 2 cups plain Greek yogurt
• 1/2 cup sugar
• 2 cups yellow cornmeal, preferably stoneground
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Special equipment:

• 9x13-inch baking pan

METHOD

1 Heat the oven to 375F. Butter a 9x13-inch baking pan. Line the bottom with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.

2 Prepare the batter: In a bowl large enough to hold all the ingredients, stir together the eggs, canola oil, and yogurt until smooth. Stir in the sugar followed by the cornmeal, flour, baking powder, baking soda, and salt. Keep stirring until no pockets of dry ingredients show.

3 Bake the cornbread: Pour the batter into the pan and use an offset spatula or regular spatula to smooth the top. Bake the cornbread for 35 minutes, or until it is uniformly golden brown on top and firm in the middle. Set on a rack to cool for 10 minutes.

4 Slice the cornbread: Make 2 vertical slices and 5 horizontal slices to form 18 squares. Lift them from the pan and serve with butter.

Apple cake

Mom's Best Apple Cake

Examiner.Com

From Anne Marie Hurley, Livonia, Michigan

Ingredients

Cake

• 1 cup vegetable oil
• 2 cups sugar
• 3 eggs
• 1 ½ tsp. vanilla
• 2 cups flour
• 1 tsp. salt
• 1 tsp. baking soda
•  3 cups apples, peeled and diced

Topping

• ½ cup butter
• 1 cup brown sugar
• ¼ cup milk

 Directions

Preheat oven to 350 degrees. Grease and flour a 9 x 13 baking dish.

Cake: In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Add the flour, salt, and baking soda. Beat together until well-incorporated. Stir in the apples.

Pour the cake batter into the prepared baking dish. Bake for 55 – 60 minutes. Cool completely before adding the topping.

Topping: In a saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 3 minutes. Remove from heat and immediately spread over the top of the cooled cake. Let sit for an hour prior to serving.

Pumpkin Cookies

INGREDIENTS

• 1 cup butter, room temperature
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 cup canned pumpkin
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon all spice
• 1/4 teaspoon salt

PENUCHE GLAZE

• 3 tablespoons butter
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup milk
• 1 1/2-2 cups confectioners' sugar

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Have ready some ungreased baking sheets.
3. In a large mixing bowl, cream butter and the sugars together until light and fluffy.
4. Blend in pumpkin, egg and vanilla extract.
5. In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
6. Mix flour mixture into butter-sugar mixture.
7. Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
8. Bake the cookies for 10-12 minutes until golden around the edges.
9. Remove warm cookies and transfer to racks.
10. Let cool completely for a least one half hour, then frost with glaze.

For Glaze:.

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

Slow Cooker Chinese Pulled Pork

• Prep time: 10 minutes
• Cook time: 4 hours
• Yield: Serves 6 to 8

INGREDIENTS

• 3 to 3 1/2 pounds pork shoulder, cut into very large chunks (3 to 4 inches)
• 2 1/2 teaspoons of Chinese 5-spice powder*
• 1/4 cup hoisin sauce
• 3 Tbsp soy sauce
• 3 Tbsp honey
• 2 Tbsp dry sherry or Shaoxing cooking wine
• 2 Tbsp minced fresh ginger
• 2 Tbsp minced garlic
• 12 Hawaiian dinner rolls
• 1 large scallion sliced

*To make Chinese 5-spice powder, toast 1 teaspoon peppercorns in a skillet until fragrant. In a spice grinder, grind the roasted peppercorns with 2 whole star anise, 1/4 teaspoon cloves, 1 teaspoon of fennel seeds. Stir in 3/4 teaspoons ground cinnamon.

METHOD

1 Season the pork with 5-spice powder: Rub the 5 spice powder into the pork chunks, all over, and let sit while you prepare the sauce in the next step.

2 Whisk together the sauce ingredients: Whisk together the hoisin sauce, soy sauce, honey, sherry, ginger, and garlic in a medium bowl.

3 Place pork and sauce in slow cooker: Place the seasoned pork shoulder pieces in a slow cooker, cover with the sauce.

4 Slow cook for 4 hours on high or 8 hours on low, until the meat easily pulls apart. About halfway through the cooking, turn the meat over in the pot.

5 Ladle off excess fat: Use a ladle or a large metal spoon to remove excess fat that has risen to the surface while the meat has been cooking. Don't discard it yet, you may want to add some of it back.

6 Shred the pork: Use two forks to pull apart the pork into shreds. If the pork still seems dry, add back some of the fat.

7 Serve over sweet Hawaiian dinner buns topped with sliced green onion or cilantro.

Shahi Cauliflower Curry Recipe

• Prep time: 15 minutes
• Cook time: 20 minutes
• Yield: 6 servings

INGREDIENTS

• 1 head cauliflower (about 1 3/4 pounds)
• 3 medium Yukon gold potatoes (about 1 1/4 pounds)
• 1 1/2 cups water
• 1 medium onion, coarsely chopped
• 1 poblano chili pepper, seeded and coarsely chopped
• 1 2-inch piece fresh ginger, sliced
• 1 teaspoon ground turmeric
• 2 teaspoons garam masala
• 1/2 teaspoon salt, or to taste
• 2 tablespoons olive oil
• 1 cup frozen green peas
• 12 cherry tomatoes, halved
• 1 cup plain yogurt
• 3 tablespoons chopped fresh cilantro
• 2 limes, quartered, for garnish

Special equipment:

• Blender or food processor

METHOD

1 Bring a large pot of salted water to a boil.

2 While waiting for the water to boil, prepare the cauliflower and potatoes: Cut the potatoes into 1 1/2-inch cubes. To prepare the cauliflower, use a chef's knife to cut a deep cross into the base of the cauliflower. Place your thumbs into the crevice and pull the head apart into 4 quarters Stand each quarter upright, and slice off and discard the core and outer leaves. Break or cut the cauliflower into bite-size florets.

3 Cook the potatoes and cauliflower: Carefully transfer the potatoes into the boiling water and cook for 4 minutes. Add the cauliflower and cook for 10 minutes longer, or until the vegetables are tender. (Total cooking time is 14 to 15 minutes) Drain into a colander.

3 Make the curry sauce: In a blender or food processor, combine the water, onion, chili pepper, ginger, turmeric, garam masala, and salt. Puree until smooth.

4 Cook the curry sauce: Warm the olive oil in a large pot over medium heat. Add the sauce and cook for 2 minutes. Stir in the cooked cauliflower and potatoes. Taste and add more salt and garam masala, if you like.

5 Finish the dish: Stir the peas and tomatoes into the pot. Heat for 2 to 3 minutes, or until hot. Just before serving, stir in the yogurt and reheat gently (do not let it boil, or the yogurt may curdle.)

Transfer to a serving dish and sprinkle with cilantro. Serve with lime wedges.

Cabbage roll casserole

Prep time

30 mins

Cook time

2 hours

Total time

2 hours 30 mins

Ingredients

• 1½ pounds ground beef
• 1 onion, minced
• 4 garlic cloves minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ¼ tsp dry thyme
• ½ large cabbage, cut into ½ inch pieces
• 1½ cups uncooked rice
• 2 cups crushed tomatoes or tomato sauce
• 3 cups water or beef broth

Instructions

1. Brown the beef in a skillet. Drain the grease and stir in the onions, garlic and spices. Cook on medium/low heat until the onions soften and become transparent.
2. Remove from heat.
3. Stir in the remaining ingredients and dump into a large casserole dish or deep 13x9 lasagna pan. Cover with aluminum foil.
4. Bake in a 350F preheated oven for 90 minutes. Halfway through the cooking time, take the casserole out of the oven and give it a stir.

Notes

If you prefer to have the cabbage soft and the rice very tender, similar to cabbage rolls, add another ¼ cup of water after the 90 minutes and cook for another 30 minutes.

Nutrition Information

Calories: 300 Fat: 13.8 g Saturated fat: 5.4 g Unsaturated fat: 6.7 g Carbohydrates: 28.9Sodium: 472 mg Protein: 15.6 g Cholesterol: 47.8 mg