Not Just For Breakfast: Light Pancakes And Waffles
Ingredients & Directions None Article by By Nanette Blanchard Most of the countries of the world serve some sort of pancake, from French crepes to Russian blini. Even waffles can either be Belgian or just plain American. Unfortunately, many waffle and pancake recipes are high in fat and really heavy. Is it possible to lighten up your morning pancakes? Yes, it is! Sourdough starters, yeast, and other leaveners like baking soda and baking powder are used in dairy-free pancakes and waffles. All these batters will improve after standing; so don’t be afraid to cover and refrigerate overnight before cooking. Leftover pancakes and waffles freeze quite well. I use the microwave to heat up frozen pancakes, and I pop frozen waffles into the toaster to regain their nice crispy texture. Pancakes should be cooked on a hot griddle. One way to prepare pancakes for a large group of people at the same time is to use a large griddle or two or three nonstick skillets at once. I have a nice enameled cast iron griddle that fits over two range burners; so I can prepare about 8-10 pancakes at the same time. To keep pancakes warm until serving time, place on a platter covered with foil in a 200- degree oven. Waffles should be placed directly on your oven’s racks at 200 degrees to keep warm. All waffle irons are not created equal. I’ve tested several different models and found some are more nonstick than others. To prevent a sticky waffle disaster, pre-season your waffle iron each time you make a batch by brushing with vegetable oil or spraying with vegetable cooking spray. Repeat this process if you notice the waffles beginning to stick. Whether you use your grandmother’s heavy old four-waffle baker or one of the new fancy-shaped nonstick models, you really don’t need to use a lot of oil to cook waffles. Some new waffle irons have a temperature setting which gives you more control over the waffle’s doneness. (All the waffles in this article were tested in Vitantonio’s Five-of-Hearts nonstick waffler.) This article originally appeared in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Re Yields 1 Servings
Melt-away Butter Cakes
Ingredients & Directions 1 c Softened butter 1 1/2 c Sugar 1 Egg, beaten 1/4 ts Salt 1 ts Grated lemon rind 1 ts Lemon extract 2 1/2 c Sifted unbleached flour Cream the butter with the sugar. Add all but 1 T of the egg, salt lemon rind and extract. Work in the sifted flour a few tablespoons at a time until thoroughly blended. Turn dough out onto a lightly floured surface and knead for just a few minutes. Pat dough out flat in an 8 inch round greased baking pan. Brush with reserved tablespoon of beaten egg. Bake at 350 degrees for 40 to 45 minutes or until golden. Allow cake to cool 30 minutes. Remove from pan and cut into serving pieces. Cake will harden as it cools. Store in airtight container. Keeps well for a long time. Variation: Substitute 1/2 t ground ginger & 2 T minced crystalized ginger for lemon extract & rind. From “The Portable Feast” by Diane D. MacMillan, 101 Productions. Yields 6 Servings
Jalapeno Cornbread #1
Ingredients & Directions 1 c All-purpose flour 3/4 c Yellow cornmeal 1/2 c Sugar 3/4 ts Baking soda 1/2 ts Salt 2 Eggs 1/2 c Buttermilk 1/4 c Vegetable oil 3/4 c Fresh or frozen corn kernel -(thawed) 2 sm Fresh or canned jalapeno -peppers; seeded and chopped -(about 2 tbsp) From: gpm8575@trex.oscs.montana.edu Date: Sun, 13 Mar 1994 17:50:24 Heat oven to 350F; grease 8 1/2×4 1/2×2 3/4 -inch loaf pan Mix dry ingredients in bowl, set aside. Beat eggs, add buttermilk, and oil, blend well, add corn and jalapenos; Stir into dry mixture just until moistened. Spoon into loaf pan and bake 45-50 min. until wooden pick in center comes out clean. 6-8 servings –serve warm (its great w/ butter & honey!) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Spicy Rutabaga Bread
Ingredients & Directions 1 c Flour 2/3 c Sugar 1/2 ts Baking soda 1/4 ts Allspice; ground 1/4 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Salt or to taste 1/4 ts Baking powder 1 Egg 1/2 c Rutabaga; cooked & pureed 1/4 c Vegetable oil Spray an 8 by 4 in. baking pan and line with wax paper. Combine flour, sugar, baking soda, allspice, cinnamon, & nutmeg; mix well. In another bowl, beat egg and add rutabaga & veg oil. Add moist ingredients to dry ingredients all at once. Stir just enough to blend. Pour into prepared pan & bake in preheated oven at 350 for one hour, or until toothpick comes out clean. I’m not sure on the fat content but I found the recipe in Fat Burning Foods and other Weight-loss Secrets. So they usually have a low fat content and low calories. Yields 1 Servings
Buttermilk Raisin Bread – 2
Ingredients & Directions 1/2 c Buttermilk 2 1/2 tb Unsalted butter -warmed to 110F -softened 2 tb Sugar 2 ts Cinnamon 1/2 ts Salt 1 ea Egg 1 1/2 ts Yeast 1/2 c Raisins -=OR=- 2 c Bread flour 3/4 c -raisins, 1/4 ts Baking soda -soaked in warm water Place all ingredients except raisins into bread machine, in the order suggested by the manufacturer of your machine. Start the machine. At the beep or after the first rising, add the raisins. NOTE: Check consistency of dough after about 3 minutes and add flour or small amount of water, as needed to obtain correct dough quality. Please note – I left out the nuts from the original recipe. — ~End Recipe Export- From the Recipe Collection of Syd Kerr Yields 1 servings
Pfeffernuesse: [pepper Nuts Or Ginger-bread Nuts]
Ingredients & Directions 1 lb Sugar 1 lb Flour 1/4 lb Citron 1/4 lb Almonds 4 Eggs 1 ts Each cinnamon, cloves and -nutmeg [ground] Grated rind of 1 lemon 1/2 ts Hartshorn crystals [avail. -at drugstores] Beat together the eggs and sugar until light. Sift together the dry ingredients and add the hartshorn crystals which have been crushed well. Let dough stand overnight. Next day, form balls the size of a large walnut. Make a thin mixture of powdered sugar and milk and brush it on the cookies . Flatten them slightly, bake at 300 F until brown, possibly 20 minutes. Yields 1 Servings
Chocolate Turtle Cheesecake
Ingredients & Directions 2 c Vanilla Wafer Crumbs 16 oz Cream Cheese, Softened 6 tb Margarine, Melted 1/2 c Sugar 14 oz Carmels ( 1 bag) 1 ts Vanilla 5 oz (1 cn) Evaporated Milk 2 ea Large Eggs 1 c Chopped Pecans, Toasted 1/2 c Semi-sweet Chocolate Chips * * Chocolate chips should be melted. ——- Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. Yields 10 servings
