Dutch Stroopwafels

 

Dutch Stroopwafels

Ingredients:

for the waffles:

1/2 c warm water

1 package yeast

1/4 c white sugar

dash of salt

2 sticks of butter, softened

1/4 c white corn syrup

1 egg + 1 egg white

1/2 tsp cinnamon

4 cups flour

for the syrup:

2 sticks butter

1 lb brown sugar

1/2 bottle (16 oz) dark corn syrup

1/2 Tbsp cinnamon

Directions:

for the waffles:

1. Combine 1/2 c warm water, 1 package yeast, 1/4 c white sugar, a dash of salt and let stand.

2. In a mixer beat together 2 sticks of butter, 1/4 c white corn syrup, 1 1/2 eggs and 1/2 tsp cinnamon. Add 2 cups flour and mix. Switch to kneading attachment. Alternate between the remaining 2 cups of flour and the yeast mixture. 

3. Place the dough in a glass bowl and cover with a cloth. Allow to rise in a warm place for 1 hour.

for the syrup:

1. In a saucepan, heat 2 sticks butter, 1 lb brown sugar, 1/2 bottle of dark corn syrup and 1/2 Tbsp cinnamon. Boil for one minute. To keep the syrup warm while assembling waffels, place in a large mug on a candle warmer or in a fondue pot. 

to assemble:

1. Roll the dough into small balls, approximately 1 - 1 1/4 inch. Press the dough in a stroopwafel iron until golden brown. While the waffle is still warm, slice horizontally and fill with warm syrup. Place filled waffles on a baking sheet with parchment paper and put in a freezer to cool. Once cool, package stroopwafels in plastic bags, 5 or 6 to a bag. Store stroopwafels in the freezer. 

Note: This is a half recipe, it should make approximately 50-60 stroopwafels. 

Classic Apple Crisp

Ingredients:

For the apples

8 medium-large apples
1/4 cup white sugar
1 Tbsp flour

1 tsp cinnamon

For the crumb topping

1 1/2 cup quick cooking oats

1 1/2 cup flour

1 1/2 cup brown sugar

1/4 tsp baking powder

1/4 tsp baking soda

3/4 cup butter, melted

Directions:

1. Preheat oven to 350

2. Peel, core, and slice apples

3. Mix together white sugar, 1 Tbsp flour and cinnamon.  Pour over sliced apples and stir to combine.  Place apple mixture into a 9x13 pan.

4. Combine oats, 1 1/2 cup flour, brown sugar, baking powder, and baking soda.  Add melted butter and stir to combine.  Crumble evenly over the apple mixture

5. Bake at 350 degrees for about 45 minutes.  Serve with vanilla ice cream.  

Irish Soda Bread

Prep: 15 min
Cook: 50 min
Yield: 1 loaf

Ingredients:
4 cups all-purpose flour (3 white, 1 wheat?)
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Directions:
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Source: allrecipes.com

Irish Lamb Stew

Prep: 20 min
Cook: 2 hrs, 45 min
Serves: 5-6

Ingredients:
3/4 pound thickly sliced bacon, diced
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1-1/2 cloves garlic, minced
1/2 large onion, chopped
1/4 cup water
2 cups beef stock
1 teaspoon white sugar
2 cups diced carrots
1 large onion, diced
2 sm/med potatoes, diced
1/2 teaspoon dried thyme
1 bay leave
1/2 cup white wine

Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion to skillet and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Source: allrecipes.com

Pumpkin Butter Cake

Ingredients:
Cake:
1  box yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar – equivalent to 3 3/4 cups
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions:
1. Preheat oven to 350 degrees F.
2. Combine the bag of cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Check on them after about 35 minutes so you make sure not to overbake them. The center should be a little gooey.   Let the pan cool completely before you cut the squares.  I usually cut them pretty small since they are so rich.  Dust them with powdered sugar to make them extra pretty before serving them.

Source: Paula Deen

Pumpkin Bread

Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Source: allrecipes.com

Sugar Cookies

Ingredients:
COOKIES (makes 4 dozen)
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract

FROSTING
6 cup confectioners' sugar
4 Tbsp milk
4 Tbsp light corn syrup
1 1/2 teaspoon almond extract
assorted food coloring

Directions:
COOKIES
1. Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
2. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
3. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

FROSTING
1. In a small bowl, stir together confectioners' sugar and milk until smooth. If icing is too thick, add more milk.  Beat in corn syrup and almond extract until icing is smooth and glossy.
2. Divide into separate bowls, and add food colorings to each to desired intensity.

Source:allrecipes.com, allrecipes.com

Sweet Potato Gratin

Ingredients:

2 cups heavy cream

1 tablespoon chipotle pepper puree

4 large sweet potatoes, peeled and thinly sliced (1/8-inch thick) on a mandoline

Salt and freshly ground pepper

Directions:

1. Preheat oven to 375 degrees F.

2. Whisk together cream and chipotle puree until smooth.

3. In a 10 x 10 x 2-inch casserole, arrange the potatoes in an even layer on the bottom of the casserole, drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 8-10 layers. Press down on the layers to totally submerge in the cream mixture.

4. Cover and bake for 30 minutes, remove cover and continue baking for 30-45 minutes, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

Source: Bobby Flay's Mesa Grill Cookbook

Cinnamon Rolls

Ingredients:

DOUGH:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 pkg active dry yeast
4 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tablespoon salt
FILLING:
1 cup melted butter, plus more as needed (we used less)
1/8 cup ground cinnamon for sprinkling
1 cup sugar, plus more as needed (we used less)

FROSTING:
1 lb. powdered sugar
1 tsp. maple flavoring (or vanilla)
1/4 cup milk
1/8 cup melted butter
1/8 cup brewed coffee
Pinch of salt

Directions:
CINNAMON ROLLS:

1. Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.
2. When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
3. Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.
4. Sprinkle surface generously with flour and roll the dough into a thin rectangular shape, about 1/4" thick. Brush melted butter on top, then sprinkle sugar over the butter, and finish with a generous sprinkling of cinnamon.
5. Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden.

*If making ahead for the morning:   Instead of popping them into the oven, just put them straight  into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.

FROSTING:

Mix together all ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting!

Source: Pioneer Woman

Pumpkin Waffles

Ingredients:

2 cups AP flour
1 1/3 c whole wheat flour
1/3 c brown sugar
3 teaspoons ground cinnamon
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
6 eggs
3 cups milk
1 1/2 cup canned pumpkin (approx 1 15 oz. can)
6 tablespoons butter, melted

Directions:

1. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, pumpkin and butter; stir into dry ingredients just until combined.
2. Use a 1/3 cup measure to spoon into a waffle iron.  Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Source: Simple & Delicious

Note: This is a large recipe;it yields approximately 24 waffles.