Pumpkin Waffles with Cranberry Syrup

Pumpkin Waffles

1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1/3 cup sugar
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp salt
1 1/2 cups low fat buttermilk
1 cup canned pumpkin (not pie filling)
1 large egg
1 tsp canola oil
1 tsp vanilla extract
2 egg whites
Heat oven to 250. Place a large baking sheet in the oven. Combine the all purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Stir to mix well. Make a well in the center of the ingredients and set aside. Combine buttermilk, canned pumpkin, egg, oil, and vanilla and whisk until smooth. Add the buttermilk mixture and 1/3 cup water to flour mixture. Stir until moist batter forms. Let rest.

Beat egg whites in a medium sized bowql with an electric mixer on high speed until stiff peaks form. Gently fold into batter until no white streaks remain.
Cook on heated waffle iron using about 1/3 cup batter for each 4 inch waffle. Keep warm in oven until serving.

Cranberry Syrup

In a small saucepan combine:

1/2 cup cranberry juice

1/4 cup orange juice

1 cup cranberries

1/4 cup brown sugar

1 tsp. grated orange peel

1 tsp. ground cinnamon

Simmer until sugar dissolves amd cranberries burst to thicken syrup. Serve warm syrup over waffles.

The Farm Chicks: In the Kitchen – Cookbook Review

When I received my copy of The Farm Chick’s In the Kitchen cookbook, I was so excited to sit down and pour over the recipes. You know how much I like to cook! This cookbook is not only filled with yummy recipes, it has stories, craft ideas, tips, and even an adorable apron stencil that can be used in so many ways! It’s one of those cookbooks you’ll want to curl up with on the sofa when the house is quiet and just read.

Being the apron loving, vintage homemaker that I am, one of my favorite ideas was: aprons from vintage sheets. Simply purchase vintage sheets (often selling for as little as $1.00 at the flea market) and use the fabric for your apron pattern.

Another sweet and inexpensive idea for decoration the kitchen was using ribbon or ric rac to edge your cabinet shelves. I loved this idea and plan to do this in my own kitchen. I wish I could share all of the delightful ideas with you, but you’ll just have to get your own copy of this book.

Some of the yummy recipes you’ll find inside include:

• Pumpkin Waffles
• Tangy Cucumber Cups
• Savory Sweet Potato Soup
• Asian Quinoa Salad
• Strawberry Rhubarb Pie
• Pecan Chocolate Chip Short/bread
• And many, many more!

I do, however want to share a few recipes with you. It was hard to choose a favorite, but these two are some of mine…

Sweet Onion Tartlets

I like to serve these as a side dish to our suppers from time to time! … Melissa

¾ cup butter, softened

1 3-oz. package cream cheese

1 cup all purpose flour

4 cups quartered and thinly sliced sweet onions (about 3 large)

2 tsp. sugar

½ tsp. salt

1/3 cup heavy cream

1 large egg

Make the crust: Heat the oven to 350 degrees F. Combine ½ cup (1 stick) butter and the cream cheese in a medium size bowl and mix with a wooden spoon until smooth, Add the flour and miz until well combined. Scoop the mixture into 24 heaping teaspoonfuls and roll each into a ball. Press each ball into the bottom and up the sides of an ungreased mini-tart (muffin) pan; set aside.

Cook the onions: Heat a large skillet over medium high heat. Add the remaining ¼ cup (1/2 stick) butter, stirring until melted; then add the onions, stir in the sugar and salt, and saute’ over medium-low heat until golden brown and caramelized – 20 minutes. Divide the onion mixture evenly between the 24 tartlet shells.

Bake the tartlets: Combine the cream and egg in a glass measuring cup and whisk until smooth. Pour into the tartlets, dividing evenly. Bake until the filling and crust are golden brown – 22 to 24 minutes. Transfer the tartlets from the baking pan to a serving plate and serve warm.

Apple Puff Pancake

Perfect for Sunday brunch! … Melissa

¼ cup unsalted butter (1/2 stick)

¼ cup packed brown sugar

1 tsp. ground cinnamon

1 apple, peeled, cored, and thinly sliced

5 large eggs

½ cup milk

½ cup all purpose flour

Dash of salt

Maple syrup or confectioner’s sugar for serving

Heat the oven to 425 degrees F. Place the butter, brown sugar, and cinnamon in a 9 inch glass pie plate. Heat in the oven until the butter is melted and bubbly – 5 minutes. Remove from the oven, stir well and mix in the apple slices. Return to the oven and bake for 2 minutes. Meanwhile, combine the eggs, milk, flour, and salt in a blender or food processor and process until frothy – 1 minute. Pour over the apple mixture. Bake until the cake is puffed and the center is set – 18 to 20 minutes. Serve warm with maple syrup or sprinkled with confectioner’s sugar.

This charming cookbook would make a perfect gift for your mother, sister or best friend… or even yourself! You really must have this one on your shelf!

Veggie Tart

1 refrigerated or homemade 9 inch pie crust

2/3 cup cream cheese with chives

1 medium zucchini, thinly sliced

1 medium yellow squash, thinly sliced

2 plum tomatoes, sliced

Heat oven to 425 degrees. Line baking sheet with foil. Unfold pie crust on waxed paper and roll it to about a 14 inch circle. Transfer crust to baking sheet. Spread cream cheese on crust to within 2 inches of edge. Distribute zucchini and squash evenly over cream cheese. Top with tomatoes.

Fold plain edge of dough over vegetables to form a crust. Bake for 30 minutes or until crust is lightly browned.

Vegetarian Sausage Patties

Our family will occasionally purchase Morning Star Farms Vegetarian Sausage Patties, but the size of our family can make it really expensive. After some experimenting and playing around with TVP Sausage crumbles, this is the recipe we like the most.

We enjoyed these with biscuits this morning.

Melissa’s Vegetarian Sausage Patties

1 cup TVP sausage crumbles
3/4 cup boiling water
1/2 cup oatmeal
3 Tbsp. flour
2 Tbsp. maple syrup or brown sugar
1 tsp. BAKON yeast powder or 1/2 tsp. liquid smoke
1/4 tsp. onion powder
1/4 tsp. fennel seed, crushed
1/8 tsp. dried rosemary, crushed
1/8 tsp. garlic powder
pinch cayenne
1 egg

Add TVP to bowl and pour over boiling water. Allow TVP to soak for a few minutes. Add remaining ingredients. Heat oil in frying pan. Scoop about 2 Tbsp. of mixture into mounds in the frying pan and flatten out slightly. Fry patties on each side until browned.

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