Homemade Authentic Cornmeal Waffles

Here's an amazing from scratch cornmeal waffle recipe that kicks some serious pancake a$$!

Old Fashion recipe with authentic like-grandma's touch - we have always made these for brunch guests. Extra crispy, light and crunchy, spiced with cinnamon and simply delicious - the extra effort of whipping up egg whites really brings a light waffle to the table, you'll want seconds...and so will your guests!

Don't forget to see bottom of directions for Chocolate or Orange Waffle how-to's ...Oh YEAH!...

Ingredients:

• 3/4 cup flour


• 3 teaspoons baking powder


• 1 teaspoon salt


• 3 tablespoons sugar


• 1-1/2 cup corn meal (yellow or white) - I prefer yellow for this recipe.


• 1 teaspoon cinnamon


• 1/2 teaspoon allspice


• 1/2 teaspoon nutmeg


• 1/4 teaspoon cloves


• 2 extra large eggs - separated (do separate eggs when they are cold - its easier)


• 1-1/4 cups whole milk


• 1/2 cup melted shortening - butter preferred - naturally naughty!


• 1-1/2 teaspoon pure vanilla extract


• ***Equipment Needed:


• Hand mixer or mix master for egg whites, big bowl, sieve, waffle iron - people needing their waffles

Directions:

1. Separate eggs and place egg whites into mixing bowl, set aside to let come to room temperature.


2. Place all dry ingredients and spices into sieve, and sift into large bowl.


3. Mix egg whites till stiff but not dry


4. Beat egg yolks well, add milk and melted -but cooled down melted butter and stir till combined. (butter may slightly harden up again depending upon coldness of your milk- that's ok)


5. Place wet mixture into dry ingredients and stir till just combined.

1. Place 1/3 of stiff egg whites into waffle mix to lighten up batter - mix gently.


2. Add remaining stiffened egg whites to batter and fold into batter.


3. Add pure vanilla extract and stir till combined.


4. Pour into preheated waffle iron and cook for roughly 5 minutes


5. Serve with crispy bacon or sausage and warmed syrup and maple butter to be extra naughty. (ok I am more naughty than I like to let on when it comes to butter)(and bacon)...

Even Tarzan Loves His Waffles With His Ladies...

• *****TIPS and TRICKS
  
  
• We have an old waffle iron that produces four square waffles, we usually and carefully baste it with a little butter (dip paper towels into melted butter and rub carefully the buttered paper towels over waffle irons)


• We also usually 'throw' the first one out...the first waffle will get into all the nook and crannies and will properly and naturally clean the waffle iron and set it up for the next and crispy waffle. (We usually give the birds our first waffle)
  
  
• Left over batter? Make the remaining waffles, once cooked, place waffles up on their ends to cool (so they don't get soggy from any escaping steam) - I normally place them against something so they stand up. Then once completely cooled, place in ziplock bag into the freezer - great anytime in the future, simply toast up like a pop tart -on low and serve up as you would like.
  
  
• Want Blueberries Waffles? Take 1 cup of blueberries and add additional 2 tablespoons sugar to bowl with berries and stir. Add to batter.


• Want Orange Waffles? Reduce milk by 1/2 cup and substitute good orange juice and 2 teaspoons of orange zest.


• OK How 'Bout Chocolate Waffles?!? When melting butter, add 2 unsweetened chocolate and melt together) Increase sugar to 6 tablespoons. - I would add a couple shakes of cayenne, yes cayenne if doing chocolate - it super enhances the chocolate.

Check out my many other from scratch, tried and true recipes here and at Homemade Cornmeal Waffles @ Group Recipes

Fantastic Homemade Pesto Made More Affordable

I had to share my affordable and super tasty pesto sauce recipe made with walnuts vs. expensive pine nuts due to the amazing responses I received for my 'great grilled cheese sandwiches' that had pesto and goat cheese. Use this pesto over pasta, as bread spreads, to kick up your garlic bread, and as dollops over grilled steak or chicken...uses are limitless! Enjoy!...

• 1-1/2 cups of fresh basil (I can usually grab a package for $2.00 at my local Latino grocery store) - Just rinse really well.


• 3-4 large garlic cloves-minced


• 1/2 cup water-or less


• 3/4 cup olive oil -or less (I happen to have spanish olive oil which provides a little extra taste similar to that of extra virgin olive oil.)


• 1 cup walnuts


• 1-1/2 cups freshly grated parmesan cheese (it doesn't have to be parmegiano reggiano which is super expensive - but do not use that stuff from the green can people - oh you know exactly what I am talking about) - And grating it yourself also saves on money. I can usually get a decent brand for $5-6 dollars a good sized wedge that lasts me a month from the cheese section at the large grocery store- and I use slivers of it over salads, and any pasta dishes.


• Kosher or sea salt & freshly cracked pepper


• ***Equipment needed:


• Blender or Food Processor (I have made pesto in both successfully), cutting board, paper towels or clean hand towels

1. This pesto is a creamy pesto which normally does not separate - Adding water also 'extends' the product.


2. Also note that mature basil plants (in late August - should you grow your own) will create a more-peppery tasting pesto - versus pesto you may make in May - So in fact you may want to use less of the basil if your leaves are extra big - heck just taste them, put them in your mouth and you will see what I mean. Now take a piece of a little-bitty leaf - tastes different doesn't it? OK, now that, that's out of the way - whew! Back to the directions.


3. ***


4. Rinsing and washing your basil well, gently shake off any excess water.


5. Break or pinch with your fingers (hey get the kids, let them do this work) off any stems and place leaves on paper towels or clean hand towels. Roll them up in paper towels to gently squeeze any extra moisture out of leaves.


6. Mince leaves on cutting board as best as you can and place into blender or food processor. (Minced leaves will leave you with about 3/4 cups of basil which is perfect)


7. Add your freshly grated cheese, minced garlic, and walnuts to food processor.


8. Pulse several times.


9. Add half cup of the olive oil and then it's time turn on blender or food processor to max.


10. Stop a few times to carefully scrape down any product that may have climbed up the sides.


11. Add 1/4 cup or more of water. Turn your machine on again, let water get incorporated.


12. Now taste-test your pesto - add freshly cracked pepper and salt to your liking.


13. Add the rest of the olive oil and/or water should you wish a slightly thinner pesto" And just pulse a few more times to incorporate.


14. Pesto lasts for at least 2 weeks in a sealed container in the fridge.


15. You can also freeze the pesto too - perfect for those of you who have grown too much basil.


16. Let pesto stand out from the fridge for 10 minutes before using to make spreading it easier.


17. When adding to pastas, a little goes a long way.

Enjoy! Leah's Pesto-Made Easy And Affordable @ Group Recipes

Top Not Cream of Tomato Soup

Easy to make and oh so satisfying, I made this in advance of oral surgery (yeah, I know, ugh!) when I knew I wouldn't be able to cope the next day. This creamy yet full of needed vitamins soup kept my head afloat, and more. This one is a keeper and of course it goes great with rustic grilled cheese sandwiches and is perfectly great on a cold rainy or wintry day too. This recipe is also handy to have on hand since one usually always has all the ingredients needed in their kitchen...

And remember, tomatoes are super good for you and also help your lungs function properly- so eat your veggies!

• 2 large cans of whole plum tomatoes in their juices (28 oz sized cans)


• 2 stalks celery-diced


• 2 carrots-diced


• 1 med. onion-diced


• 3 garlic cloves, minced


• 5 slices of bacon chopped up


• salt and fresh ground pepper


• 1 tablespoon olive oil


• 1 tablespoon parsley (optional)


• 1 cup cream, yes cream - half-n-half is ok to use as well as other substitutes like skimmed milk, but try and use the cream if you can - hey quick no one is looking!


• freshly ground Parmesan cheese to top it all off once ready to serve


• Equipment Needed: blender, soup pot with cover

1. In a large bowl open up cans of tomatoes and put into bowl.


2. Slice up bacon and place with a little olive oil into the cold soup pot. On medium heat, let bacon slowly crisp up.


3. While bacon is cooking, with own hands, carefully crush up tomatoes in large bowl - do your best not to squish onto yourself the tomato juices.


4. Once bacon is done, strain out bacon, but leave fat in.


5. Take diced up celery, carrots, onion and fresh ground pepper and let sweat in bacon fat till onion is translucent. Mmm getting there already! Sweat vs. sautée which means low to medium heat.


6. Add garlic, continue sweating (not you, but the vegetables) for two minutes, add "hand-crushed" tomatoes to pot.


7. Let simmer at least 45 minutes with cover on soup pot.


8. Taste and add salt as necessary. Let soup cool down considerably before attempting to putting it into blender to liquidfy all soup in order to avoid blender popping its top and making a mess in your kitchen. Using a hand blender is great too and you can do it while it's still hot.


9. Next add cream while heat is low. It's now ready to serve.


10. Serve with rustic bread grilled cheeses if you like, sprinkle fresh parsley, the grated cheese, sprinkler with bacon bits and voila - the perfect top notch creamy tomato soup!

Top Notch Creamy Tomato Soup @ Group Recipes

Tomatoes are full of licypene, a known antioxidant and are full of vitamins C, A and K. Some studies are starting to show that they help support lung functions specifically two powerful compounds found in tomatoes-coumaric acid and chlorogenic acid-are thought to block the effects of nitrosamines. These are compounds that not only are formed naturally in the body, but also are the strongest carcinogen in tobacco smoke. By blocking the effects of these nitrosamines, the chances of lung cancer are reduced significantly. Who Knew!?!

Feel free to come by and check out my many other recipes too for happy and healthy eating:Divaliscious Recipes @ Group Recipes

Leah Quinn is a writer specializing on food, health and entertainment and is a multi-media artist living in New York.

Banana Nut Coconut Muffins

Rich, light and airy muffins with a great topping of coconuts and walnuts will make people wishing you made two dozen - perfect for freezing, great for quick gifts and things to do with "getting old" bananas. These muffins are airy and not dense like banana bread. Serve right out of the oven with honey-butter, oh my!...

• 2 cups flour


• 3 teaspoons baking powder


• 1 teaspoon baking soda


• 1 teaspoon salt


• 1/4 cup white sugar


• 1 jumbo egg (or 1 large egg and 1 extra yolk)


• 1 cup whole milk


• 4 tablespoons melted butter


• 2 medium sized bananas


• 2/3 cup shredded coconut


• 2/3 cup walnuts


• 1 teaspoon cinnamon


• 1/2 teaspoon ground nutmeg


• 1 teaspoon pure vanilla extract


• ****Equipment Needed:


• Preheated oven at 400, greased muffin pans, sieve, 2 bowls and wooden spoon.


• ****Notes: Do not over beat mixture or let stand too long before baking for best results in tall muffins which are crisp on the outside and light and fluffy on the inside.

1. Preheat oven to 400 degrees and make sure your oven rack is placed in the middle of your oven.


2. Melt butter and set aside to cool down.


3. Grease muffin pan and do not forget to baste to top of the pan too so that any muffins that may bake up over can be easily removed after baking.


4. In one bowl, take bananas and using pastry fork or potato masher, mush and mince till well - it looks like mush.


5. Add milk, eggs and vanilla to bananas.Stir till well combined, using whisk to beat up eggs.


6. In separate bowl, measure flour and place into sieve over second bowl.


7. Add salt, sugar, baking soda, baking powder, nutmeg and cinnamon.


8. Sieve once more and set aside dry ingredients.


9. To sifted flour mixture, add walnuts and coconuts. With wooden spoon, mix to that the coconut and walnuts are well combined into the flour mixture.


10. Add wet ingredients to dry ingredients.


11. Stir with wooden spoon, do not beat. Make sure the dry ingredients are well combined.


12. Immediately place batter into muffin pans 2/3 full.


13. Sprinkler additional coconut and walnuts on top if you would like.


14. Place in oven and bake for 20-25 minutes.


15. Let cool for two minutes once out of the oven. Then using a dinner knife, carefully go around the edges, muffins should easily pop out.


16. Serve immediately or let cool then freeze muffins for instant breakfast compliments. I assure you!

Banana-Nut-n-Coconut Muffins @ Group Recipes

Surprise Cheese Muffins From Scratch

This easy cheesy muffin recipe is great served for brunch, lunch and as a dinner side. You can substitute any cheese here of course, I like to use several kinds of cheese for added decadence and that "je ne sais quoi" factor your guests and family will love...

• 3/4 cup flour


• 2-1/2 teaspoons baking powder


• 1 teaspoon salt


• 1-1/2 tablespoon sugar


• 1/2 cup yellow corn meal (not the flour but the cereal grain kind - it is next to the oatmeal in your bakery isle at the store)


• 1 cup shredded cheese (try cheddar and parmesan or other interesting combinations such as brie and gouda)


• 1 tablespoon green pepper minced


• 1 extra large/ jumbo egg


• 3/4 cup whole milk


• 2 tablespoons melted butter (shortening) - but make sure its melted


• 1 teaspoon grated onion


• additional shortening to grease your muffin pans


• **Equipment Needed:


• greased muffin pans, one preheated oven at 400 degrees with rack in the middle, sieve, 2 bowls and wooden spoon, hungry people who just happen to simply adore your homemade "surprise cheese muffins from scratch!"

1. Another from scratch recipe from me. By this time, you know you need to sift the flour, measure then sift again with the added dry ingredients. OK here we go....


2. Success of all homemade muffins require that you do not over mix or beat the heck out of your muffin mixture. In fact, you almost want to under mix the ingredients - and do this by hand - do not use a mix master or hand-held mixture- it's ok if it looks lumpy - my thighs are a little lumpy - but do you care? - OK, Don't answer that! Well heck, your guests won't know that your muffin mixture was a little lumpy - but they will truly love you and your fantastic muffins!


3. ******


4. Measure out all your ingredients and have ready. And preheat that oven of yours for 400 degrees making sure the rack is in the middle.


5. Grease up your muffin pan, tell that muffin pan that it is about to make the most delicious muffins it ever has! - Good, can you see your muffin pan smiling now? - wow you greased it up good - and don't forget to grease the top part of the muffin pan (in case the muffin tops slightly stretch out over the muffin mold area of your muffin pan while baking - this will will make it for easier removal)


6. What did I have in my ice tea this morning!...I am writing so silly today - but you ARE laughing...aren't you?)


7. Sift flour and measure. Add salt, baking powder, sugar and sift once more. Add corn meal, your shredded cheese and green pepper. Stir till well incorporated.


8. In second bowl, combine egg, melted shortening - slightly cooled and onion. Mix till combined.


9. Pour egg mixture into dry ingredients.


10. Stir just enough to moisten the dry ingredients. (Remember - do not beat)


11. Fill your greased up and smiling muffin pan 2/3's full.


12. Bake for 20-25 minutes. Best served warm. Enjoy!

Surprise Cheese Muffins @ Group Recipes

Leah's Loveable Croûtons

Leah’s Lovable Croûtons

With all the homemade bread I make, I sometimes don't get around to having it all eaten - what to do? Make croûtons of course...besides making incredible breadcrumbs for your next chicken bake, why don't you have handy homemade croûtons for your fantastic salads and sensational soups too - they too deserve top billing - in this case topped with your homemade croûtons!

Quick and easy and baked in the oven vs. fried up in a pan. Keeps for three weeks in a covered container should they last that long......

• Stale bread, homemade bread, unused Italian bread - use a rustic bread of any sorts, don't have any? Use at least a multi-grained bread for added interest over plain old white bread - wonder bread will not work here kids!
• Let bread out for a few days, at least one day if using fresh bread.
• (I used my sun-dried tomato bread that was left over from last weekend that maybe some of you saw the recipe and topped my last bowl of Top Notch Tomato Soup with them today) - wow oh wow!
• Dashes and several shakes of all the following herbs:
• garlic powder, freshly ground pepper, red chili flakes, dried mustard, celery salt and a good amount of herbs de province (by this time you know it's a favorite of mine) and a little salt.
• Olive Oil
• ****Equipment Needed:
• Bowl, spoon, cookie sheet, one working oven at 350 degrees

1. Slice up your stale bread, up into crouton sized bites and place into bowl.
2. Drizzle slowly a little olive oil over bread cubes. Stir up bread cubes, till coated with the olive oil.
3. I usually drizzle, stir, then drizzle a little more and stir again, this way all cubes are lightly "basted" with the olive oil.
4. You will do the same procedure as above as you add each spice.
5. If you don't ( I have learned this from experience), one half of your bread cubes will have the seasonings, the other half not)
6. And by adding the olive oil first, your chosen herbs and spices will stick to your bread cubes.
7. Add each herb and spice, a shake here a dash there...depending upon your bread you chose for this task, select your herbs accordingly.
8. My sun-dried tomato bread had lots of garlic, so I didn't need to add much garlic powder for example.
9. Place and level coated bread cubes on cookie sheet and place in oven.
10. After five minutes, check on them, using metal spatula or spoon turn over your bread cubes, and bake for another 3-5 minutes.
11. Let cool, then store in an air-tight container with lid in the refrigerator and enjoy!

Check out this recipe and many more of my recipes by clicking below.

Leahs Loveable Croutons @ Group Recipes