Ingredients
1/4 c. butter
1 c. sugar
2 eggs
1/2 c. molasses
1 c. hot water
2 Tablespoons baking soda
2-1/2 c. flour
1/4 t. cloves
1/4 t. cinnamon
2 t. ginger

Directions

1. Mix butter and sugar with beaten eggs. Add molasses and water.
2. Sift soda, flour, cloves, cinnamon and ginger together; mix well.
3. Preheat waffle iron. Pour in batter and bake until lightly brown, about 2-3 minutes.

Makes 8-10. Serve with warm Lemon Sauce.

Lemon Sauce
1/2 cup sugar
1 Tablespoon cornstarch
pinch nutmeg
1 cup water
2 Tablespoons butter
1/2 teaspoon lemon peel
2 Tablespoons lemon juice

Directions

In a medium saucepan mix sugar, cornstarch, and nutmeg. Gradually mix in water. Cook, stirring, over medium head until mixture is thick and clear. Add butter, lemon rind, and lemon juice stirring until butter melts. Serve hot.

Related posts:

1. Ginger Lemon Muffins This recipe comes from my Cooking Club of America magazine...

Related posts brought to you by Yet Another Related Posts Plugin.

I have to say my husband is not much of a sweets person. Often when I make baked goods either I eat them, take them to friends, or they don’t get eaten before they spoil. That’s not the case if it’s something with ginger or lemon and better yet if it’s both. Sunday the hubby brought me flowers and salted chocolate, my favorite, for Valentine’s day. It was totally unexpected and very appreciated. It’ got me thinking about what I could make him that he’d like. It just so happened that my Cooking Club of America magazine came in the mail and I found this great recipe for Ginger Lemon muffins. So I made them as my gift to my wonderful husband. He really liked them. I love that they’re so moist and yummy. Oh, and the ginger and lemon, perfect. So if you like ginger and lemon, or know someone who does, consider making these next time.

Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, divided
3 tablespoons minced fresh ginger
4 teaspoons grated lemon peel
1/2 cup unsalted butter, softened
2 eggs
2/3 cup plain yogurt
6 tablespoons lemon juice

TOPPING
2 tablespoons sugar
1 tablespoon grated lemon peel
2 tablespoons unsalted butter, melted

Directions
1. Heat oven to 400ºF. Spray 12 muffin cups with cooking spray. Whisk flour, baking soda and salt in medium bowl.

2. Cook 1/4 cup of the sugar and ginger in small saucepan over medium heat 2 to 3 minutes or until sugar melts, syrup is slightly thickened and ginger just starts to soften, stirring constantly (do not overcook). Remove from heat; stir in 4 teaspoons grated lemon peel. Cool.

3. Beat 1/2 cup butter in large bowl at medium-high speed until smooth. Gradually beat in remaining 3/4 cup sugar 2 to 3 minutes or until smooth and fluffy. Add eggs one at a time, beating well after each addition. At low speed, beat in ginger mixture, yogurt and lemon juice. Beat in flour mixture just until blended. Spoon into muffin cups (batter will come almost to top).

4. Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan.

5. Meanwhile, combine 2 tablespoons sugar and 1 tablespoon lemon peel in small cup. Brush tops of muffins with melted butter; sprinkle with lemon sugar. Serve warm.

12 muffins

PER MUFFIN: 260 calories, 11 g total fat (6.5 g saturated fat), 4 g protein, 37 g carbohydrate, 65 mg cholesterol, 195 mg sodium, 1 g fiber

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Ingredients

2 eggs
1/2 cup milk
1/2 cup flour
1/2 cube butter

Directions

Preheat oven to 400 degrees. Put butter in pie pan and place in the oven. Put butter in pie pan and place in oven. Mix eggs, milk, and flour. When the butter has melted pour in the egg, milk, flour mixture into the pie pan. Place back in the oven and cook from 15-20 minutes depending on the size of your pie pan. When you’re done sprinkle with powdered sugar. Slice and serve!

Note: I use a HUGE Le Creuset pan and double this recipe. I  use a blender  to mix the egg, milk and flour ingredients. I also blend it once more right before I pour it into the pan. I think that helps to ensure a really fluffy result.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Ingredients
1 1/2 cups whole wheat flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 egg, beaten
3/4 cup packed dark brown sugar or sucanat
1/2 cup low-fat plain yogurt
1/4 cup canola oil
1 cup mashed ripe bananas
2 teaspoons pure vanilla
1/2 cup chopped toasted walnuts or pecans

Directions

1. Preheat oven to 350 degrees. Spray bottom of 8×4-inch loaf pan with cooking spray.
2. In large bowl, mix flour, baking powder, cinnamon, baking soda and salt. Set aside.
3. In medium bowl mix egg, sugar, yogurt, oil, banana and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in walnuts. Pour batter into pan.
4. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.

Makes 1 loaf (16 slices)

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

These scones are the most amazing things ever. I mean around here when you order a scone it’s usually a rock-hard, dry, sometime flavorless mess. This recipe is NOT like that at all.

These scones are light, fluffy, flaky, yummy, goodness. I do have a couple tips for you. The key to this recipe, I think, is the cold butter. After I put in the cranberries, I stick the mixture in the frig for about 10 minutes. I can’t stress enough you important it is to not overwork your dough. The more you knead it, mash it, etc.. the tougher the scone.

Cranberry-Orange Scones

3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon grated orange peel
3/4 cup chilled, unsalted butter, cut into 1/2 inch pieces
3/4 cup dried cranberries
1 cup chilled buttermilk

Directions

1. Preheat oven to 400°F.
2. Line baking sheet with parchment paper.
3. Sift flour, sugar, baking powder, salt and baking soda into large bowl.
4. Mix in orange peel. Add butter and blend with pastry blender until mixture resembles coarse meal.
5. Mix in dried cranberries.
6. Gradually add buttermilk, tossing with fork until moist clumps form.
7. Turn dough out onto lightly floured work surface.
8. Knead briefly to bind dough, about 4 turns.
9. Form dough into 1-inch-thick round.
10. Cut into circles and transfer to prepared baking sheet, spacing 2 inches apart.
11. Bake until tops of scones are golden brown, about 12 to 15 minutes.
12. Remove from baking sheet and serve scones warm or at room temperature.

Makes about 10 to 12 depending on thickness and size

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 inch baking dish.

In a large mixing bowl, beat together milk, butter and egg substitute. Add the sugar, then gradually beat the flour in.

Carefully stir in the baking powder and salt. Pour batter into prepared pan.

Bake in preheated oven for 30 minutes. Cut into 16 square servings

(Serves 16)

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Directions:
Slice and cube bread in 1-inch cubes.

Cube cream cheese into small pieces and toss together in slightly greased 9 x 13-inch dish.

Mix eggs, milk, cinnamon and nutmeg together and pour over bread mixture.

Ensure that bread is completely covered.

Keep refrigerated overnight or at least 5 hours.

Bake in 350 ∞ oven for 40 to 45 minutes or until cake tester inserted into center comes out clean.

Serve with maple syrup and icing sugar.

(Serves –)

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Directions:

(Serves –)

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Directions:
Sift dry ingredients together. Blend in dissolve yeast in warm water and let stand 5 minutes. Add to buttermilk. Add buttermilk-yeast mixture to flour mixture. Mix well. Turn out on board or pastry cloth. Roll or pat to desired thickness. Cut biscuits. Dip in melted margarine and place on a greased pan. Freeze on pan. Thaw out the night before. Bake at 450 ∞ for 12 minutes.

(Serves –)

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Directions:
In a small bowl, soften yeast in water for about 10 minutes.

Stir well. In a 2 quart container glass, plastic, or ceramic container combine flour, and sugar.

Mix thoroughly or flour will lump when milk is added. Slowly stir in milk and dissolved yeast mixture.

Cover loosely and let stand at room temperature until bubbly.

Consider this day 1 of the 10-day cycle.
On days 2 through 4 stir with a spoon.
Day 5 stir and add 1 cup sifted flour, 1-cup sugar and 1 cup milk and stir.
Days 6 through 9 stir only.
Day 10 stir and add 1 cup sifted flour, 1-cup sugar and 1 cup milk and stir.

Remove 1 cup and make your first bread, and give one cup to a friend with the recipe.

Store the remaining cup in a container in the refrigerator and begin the 10-day process over again.

You can also freeze this in 1 cup for later use. Frozen starter take a least 3 hours at room temperature before using.

(Serves –)

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.