sweet stuff OR Vanilla Buttermilk Syrup

I used to love the store-bought, butter flavored syrup.  I'd load up my short stack and scoff as my dad would pour on just a few tablespoons of pure maple syrup onto his pancakes. 

As I've had less and less sugar in my diet, I've found that the commercial syrup is just simply too sweet.  Plus, it seems to have this chemical-ish aftertaste that I just don't enjoy.  Suddenly, I've developed a taste for that real maple flavor.  Don't get me wrong, maple syrup is still sweet.  But this seems to be a real sweetness.  When you use the good stuff, you don't need as much to pack the same flavor punch. 

Another favorite, and breakfast standby at our house, is Vanilla Buttermilk Syrup.  It comes together while you are flipping pancakes or baking waffles and tastes oh, so much better than that store-bought stuff. No, it's not low-fat, or even low sugar- but with the tangy buttermilk and sweet vanilla flavor- you don't need much to make your waffles taste like heaven!

Vanilla Buttermilk Syrup

1 cup sugar
1/2 cup buttermilk
1 cube butter
1/2 tsp soda
1 tsp vanilla

Mix sugar, buttermilk, butter and soda in saucepan; boil for 1 minute.  Take off the heat and add vanilla.  Stir to combine.  Enjoy!

a tasty experiment OR pumpkin waffles

I was in the mood for waffles.

I like to make a double batch and freeze some to pop in the toaster in the morning.  My very own, delicious Eggos, if you will.  But, I was in the mood for something different...pumpkin.  In October, there seems to be an influx of pumpkin recipes everywhere.  But pumpkin is good anytime.  I love the earthy flavor and creamy texture, especially in baked goods. 

So I thought I would just make my regular waffle recipe and add pumpkin.  Moral of the story:  that doesn't work.  After doctoring the batter for a half hour, I finally tossed the whole yucky mess and started fresh.  A little searching and some more experimenting- this recipe rose to the top.
This batter is simple and comes together in a flash.  The finished crispy waffles are wonderful with a drizzle of maple or vanilla syrup.  My girls like them best sprinkled with mini chocolate chips.

 (While the waffles are cooking, don't forget to make that vanilla syrup!  I'll post the recipe soon!)

To freeze, let the waffles cool completely.  Stack waffles with a piece of waxed paper in between each one.  Place in a freezer zip-top bag.  To heat, just pop in your toaster until golden and warmed through.


Pumpkin Waffles

Combine dry:
2 cups flour
1/2 cup sugar
1 Tb baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt

Combine wet:
2 eggs
1 1/2 cup milk
4 Tb melted butter
1/2 cup canned pumpkin

Add wet to dry mixture and combine.  Pour onto a hot waffle iron and bake until crispy and golden.

sunday afternoon OR Jason's breadsticks

Sometimes there is a magical Sunday afternoon when my husband is home.  I can tell that it's going to be an extra special afternoon if he mentions, "I'm in the mood for breadsticks." 

Here's the scoop:  Jason doesn't have time to cook much, but when he does- be ready for awesomeness.  His breadsticks are heavenly. 

To begin, he turns on some music and dons an apron.  When he starts pulling salt and flour down from the cupboards, the girls figure out that something amazing is about to happen and pull their stools over to the counter so they can "help daddy."  He mixes and rolls and sprinkles.  While everything is rising, our family takes to the living room to dance to daddy's music.  This usually turns into either a twirling contest or a tickle fight.  Dad wins.  

Then the breadsticks bake up and we win.  The girls like their buttery parmesean coated fingers and ask for just one more before dinner.  I say, "This is dinner!" and we eat the whole pan.

Like I said, a magical Sunday afternoon.


Jason's Breadsticks

1 pkg. yeast
1 1/2 cup warm water
1 Tbsp. honey
1 tsp. salt
about 3-4 cups flour
melted butter
Parmesean cheese

Dissolve yeast in the water.  Add honey and salt: mix.  Add flour to the right consistency.  Knead a few mi ntues.  Pull of pieces and roll to look like sticks.  Roll to about the size of a woman's thumb.  Place on a greased cookie sheet.  Brush melted butter on top of sticks.  Sprinkle cheese on top.  Allow to rise, covered, for 30 minutes.  Bake at 400 for 10-15 minutes.

Brynn's Specialty OR Paper Bag Apple Pie

My sister Brynn is an excellent baker.  Her confection of choice?  Pie.  

 She has perfected the crust making, made the fillings the most delicious and bakes them golden brown.  I have her recipes, but I somehow cannot replicate the perfection that she achieves.  Brynn always makes the pies for Thanksgiving and this year was no different.  I enjoyed a slice of each kind, topped with soft whipped cream.  It was Thanksgiving, after all.  Many different pies have been perfected by her- but the apple is always one of my favorites.

 

I happened to have a few apples left from my produce basket last week and decided that a pie was in order.  One pie that I have got down pat is our family's Paper Bag Apple Pie.  A yummage pat-in-the-pan crust, simple apple filling and a crumble topping- then baked in a paper bag!  You really should let it cool before slicing, but I can never wait.  The girls and I cut a generous slice to share with a cold glass of milk.  Hot apple pie on a cold afternoon- could life get any better?

PAPER BAG APPLE PIE

Crust:
1 1/2 cup flour
1 tsp. salt
1 1/2 tsp. sugar
1/2 cup oil
2 Tbs. milk

Combine: pat into pie plate.

Filling:
5 cups sliced apples
2 Tbs. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Mix together; pour into crust.

Topping:
1/2 cup sugar
1/2 cup flour
1/2 cup chilled butter

Mix until crumbly; sprinkle over the top.
Place the pie in a brown paper bag and close with paper clips.  I like to put mine on a baking sheet for transferring into the oven.  Bake 1 1/2 hours at 350.