The Charmed Kitchen

Parsnip and Spice Cupcake

Parsnips- not just for soup anymore. If you only use parsnips in savory dishes, you might be surprised to see them used in a dessert. Truth is, parsnips are similar in flavor to carrots. Since carrots are used in cake quite successfully, why not parsnips?  While not exactly the same in flavor, think of parsnips as white carrots. Combined in a spiced batter they make wonderful cupcakes.

   Parsnip and Spice Cupcakes

1 1/2 c. flour

1 c. sugar

1 T. ground ginger

1 T. cinnamon

2 t. baking powder

1 t. nutmeg

1 t. allspice

1 t. salt

1/2 t. cloves

3 eggs

1/2 c. oil

1/2 c. milk or half and half

2 t. vanilla

2 c. packed peeled and shredded fresh parsnips, 2-3 large

1/2 c. chopped nuts, optional plus extra for topping, optional

1 recipe cream cheese frosting- see below

Preheat oven to 350. Line 24 cupcake pans with paper liners- or grease lightly. Combine dry ingredients in a mixing bowl. In smaller bowl combine eggs, oil, milk and vanilla and mix well. Stir egg mixture into flour mixture until smooth. Stir in parsnips and nuts, if adding. Spoon batter into the prepared pans, filling half-full. Bake for 15 minutes – or until toothpick inserted into a cupcake comes out clean. Cool and frost. Sprinkle with fine chopped nuts, if you like. Makes 24.

Cream Cheese Frosting

8 oz. cream cheese, softened

4 0z. (1 stick) butter, softened

1 c. powdered sugar

1 t. vanilla

Beat all ingredients together until fluffy. Frost cupcakes and chill until ready to eat.

Homemade Rye Crackers

Making crackers is fun, and actually pretty easy. These rye crackers are as simple to make as a batch of cookies. They are crisp and full of flavor. The thinner you roll them out, the crisper they will be. I am a big fan of rye bread and a fan of these rye crackers, too. I just love the flavor of rye flour. I think it pairs so well with any number of toppings. These are great with a little Swiss cheese melted on the top. You can also cut the crackers out in fun shapes. Maybe the best part about making your own crackers, is that you get to control what goes in them. So here is the recipe for rye crackers. I hope you’ll give cracker making a try.

Rye Crackers

1 c. rye flour

1 c. all-purpose flour

1 T. caraway seed

1½ t. salt

1 t. onion powder

1 t. garlic powder

1/3 cup oil

1 t. honey

¼ c. water, or as needed

Combine the rye flour, all-purpose flour, caraway seed, salt, onion powder, and garlic powder in a bowl. Stir in the oil and honey. While stirring with a fork, slowly add the water until the dough comes together in a ball. Cover and rest for 10 minutes.     Preheat oven to 375 degrees.  Divide the dough into 4 sections, rolling each piece out on parchment paper to 1/8 inch thick. Cut into desired shape then place on a baking sheet. Prick each cracker a few times with a fork. Bake in the preheated oven until the edges are brown and the crackers are crisp, 10 to 12 minutes. Remove immediately to a cooling rack.

Cheese Puffs

These little crackers are addictive. Forget any of the store bought “cheesy” crackers you have had in the past. These are so much better. The dough is pretty simple, just 5 ingredients- cheese, butter, salt, hot sauce and flour. Homemade crackers are not hard to make at all. They do involve a little time, but it is well worth it. We used miniature cookie cutters (also called aspic cutters) that come in all sorts of adorable shapes. You can also just cut the dough into thin strips, or small squares. I used sharp cheddar cheese, but you can play around with other cheeses. I have made these with Swiss cheese and they were also good. You can also add more cayenne or add some herbs, if you like. Here is the recipe.

Cheese Puffs

1 lb. sharp cheddar cheese, grated

½ c. butter

½ t. salt

¼ t. cayenne pepper or  hot pepper sauce to taste

1¾ c. flour

In mixer or food processor, combine cheese and butter until smooth. Add remaining ingredients and blend until pretty smooth. Roll out onto lightly floured surface to 1/4-inch thickness. Cut into thin strips or use mini cookie cutters to make shapes. Place on ungreased baking sheet, nearly touching, as they do not spread.  Bake in a preheated 350 degree oven for 15-20 minutes. Bottoms should be lightly browned. Makes about 100, freeze well.

Ready for the oven

Mom’s Strawberry Crepes

I have very fond memories of watching my mother make crepes when I was a little girl. She would add the batter and tilt the pan to get the crepes smooth and thin. She made it look effortless. With a little practice they actually are.  Crepes are easy to make and versatile, too. They can be served for breakfast, brunch or dessert and can be sweet or savory.  I made a slightly sweet crepe batter, perfect for a fruit filling. I used strawberries – you can use your imagination to fill them any way you like. These make a wonderfully elegant dessert, yet are really easy to make.

Strawberry Crepes

1 recipe dessert crepe batter- see below

2 lbs.fresh strawberries, washed, hulled and sliced

sugar to taste- start with 1/2 cup, then adjust to your taste

1 t. vanilla

1 t. grated orange peel

powdered sugar

whipped cream, optional

Make the crepe batter (recipe below) and cook the crepes. Toss the berries with the sugar, vanilla and orange peel. Place a crepe on your work surface and spoon berries down the middle. Fold up the sides of the crepe and move to serving dish. Repeat with remaining ingredients until you run out of something. I tend to put a lot of the berries in each crepe so I run out of berries and have left over crepes. How much fruit you put in each one is completely up to you and your taste. Dust filled crepes with powdered sugar and top with extra berries- if you have any left. You can also add some whipped cream on the top. I list it as optional- but I really think you’re going to want that whipped cream. Makes about 12 crepes, give or take.

Dessert Crepes

 1 c. flour

4 eggs

1 1/2 c. milk

1 T. sugar

2-T. orange-flavored liqueur or orange juice concentrate

1/4 c. butter, melted and cooled

Mix all ingredients in blender (except butter) until smooth, scraping sides often. Add butter and blend well. Let stand for 30 minutes before using, or batter can be refrigerated, covered, over night. Beat again, just before using.Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 2 teaspoons of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen.Makes 20.

Parsley

Parsley is one of those herbs everyone seems comfortable using- and with good reason. The clean, green flavor goes well with so many foods. Even people who rarely cook with herbs seem OK using parsley. Because it is used so commonly I think it often gets overlooked for just how great an herb it is. Parsley is loaded with Vitamin C and chlorophyll for starters. It is also easy to grow.

While thought of as more of a garnish by some, the flavor can often brighten up a dish. Parsley goes well with meats, veggies, pasta, rice and more. I sometimes use it as a base for pesto. It is also essential to add when making soup stocks.

Since the leaves are so tender- you don’t need to cook it to use it. In fact, you should be careful not to overcook it in dishes. Adding chopped parsley right at the end of cooking, most times, is best. It will add a fresh flavor and a burst of green color to your food.

There are three main types of parsley- the flat leaved or Italian parsley. This is the best one for cooking. It has so much flavor. There is also the curly leaved type. This one is cute and often best suited for garnish. Tasty, but not nearly as much flavor as its flat leafed cousin. The third type is root parsley. This one produces a pretty big tap root that is great for using in soup stocks.  The plants are dug up and roots are used fresh- or frozen for later use.

Lets look at growing parsley for a minute. Parsley likes a sunny location, but will tolerate some shade and does very well in pots and hanging baskets. Its fern- like leaves can be planted among flowers and look quite nice.

Parsley is a biennial. That means it produces only leaves the first year. The second year it makes flowers and seeds, then dies. For my part of the world that means I get a harvest of parsley leaves all summer long. Right up until frost I am harvesting. When Spring arrives it sprouts early, with beautiful leaves. Soon after it will produce flowers and seeds. Since I know the plant is going to die anyway I harvest all the leaves that second year – as soon as they start emerging – and freeze and dehydrate them for later use. This gives me a great harvest early in the year.

Parsley holds most of its flavor when dried and freezes great, too. In milder climates, parsley may defy the odds and produce for a third year before making seeds.

Don’t discard those stems, either. While the leaves and small stems are chopped up for fresh eating, the stems can be used to flavor stocks. I often freeze them- then add to the pot when making a stock. Too tough for eating, they are still full of flavor and are getting strained out anyway.

The tradition of using a sprig of parsley to garnish a plate was not just to decorate the plate. It was placed there to be nibbled as a way to freshen your breath after dinner.

So don’t dismiss parsley as just a garnish. It really is a great, simple and clean tasting herb that can brighten up most any dish it is added to.

Strawberry Lavender Sorbet

If you are looking for a versatile dessert, sorbets are a great option. Almost any fruit can be used, and you can sweeten, or not, to suit your own taste. Sorbets can be served on their own, with cake, or drizzled with chocolate sauce. I sometimes add a scoop of sorbet to a glass of lemonade or ice tea on a hot day. So refreshing. I sometimes  combine a couple of fruits in one sorbet.

I made this strawberry sorbet the other day. I decided to add a little something extra, so I included some lavender syrup. It came out just wonderful.

You can make the sorbet in an ice cream machine, if you have one, but you don’t need to. I don’t. It really is simple. As an added bonus, once your sorbet is made, you have it on hand whenever you need a dessert. The secret is to blend the sorbet a couple of times after it is frozen. Each time, the sorbet gets smoother and creamier. I use my food processor.

So here is the recipe for my strawberry lavender sorbet. You can substitute any number of different fruits.

Strawberry- Lavender Sorbet

1 1/2 lbs strawberries

1/2 c. sugar, or to taste – you could also sweeten with honey, if you prefer, or use no sweetener

2-3 T. lavender syrup- recipe follows

Wash and stem berries. Place in food processor and blend until smooth. Sweeten to taste, stirring until sugar is dissolved. Place in a container with a lid and freeze. Once frozen, remove strawberry mix from freezer and sit it on the counter to soften a little bit. This is really the important part. You don’t want it to thaw, but you do want it soft just enough to break into chunks. Place chunks in food processor and blend it again, adding lavender syrup to taste. The liquid of the syrup also helps the sorbet to blend better. It will actually start to look a little creamy and lighter in color. You can serve it right away- or put it back in the freezer to serve later. At this point the sorbet is ready- but you can repeat the soften/process step once more, if you like, for even creamier sorbet. Makes 3-4 cups.

Lavender Syrup

¾ c. water

¾ c. sugar

1 tablespoon dried lavender buds

Combine sugar and water in a small saucepan. Add lavender and cook on low heat until sugar is dissolved. Bring to a boil and cook for 2-3 minutes, just until it starts to thicken a bit. Then set to the side to cool. Strain out the lavender and refrigerate. Yields just under a cup of syrup. Will keep in the fridge for weeks and weeks.

Cashew Brittle

Homemade gifts are always special. For Mother’s Day, I think homemade is even more appreciated. I’ve assembled some of my favorite food gift recipes. While some will require adult hands, there are a few kid- friendly options, too. None of these take a lot of time- so you still can make them for her special day. For all the moms out there- Happy Mother’s Day.

We will start with this cashew brittle recipe. Brittle was a special favorite of my own mother. I always think of her when I make it. This recipe is a breeze. Cooked in the microwave, this recipe is ready before you know it. You can, of course, use different nuts.

Homemade Cashew Brittle

2 c. cashews*

1 c. sugar

1/2 c. corn syrup

1/8 t. salt

1 t. butter

1 t. vanilla

1 t. baking soda

Butter or oil a large baking sheet and set aside. In a 3-4 quart glass bowl combine the nuts, sugar, corn syrup and salt. Microwave on high for 3 minutes. Remove from microwave, stir well and return to microwave. Cook 3 more minutes in microwave. Remove and stir in butter and vanilla, stirring until butter has melted. Return to microwave and cook for 2 more minutes. Remove from microwave and stir in baking soda. Stir until well blended and pour mixture onto prepared baking sheet. Spread out quickly, then allow to cool. Once cool, break into pieces. Store in a cool, dry place. I normally store it in a tin or plastic container with a tight-fitting lid.

* I used salted cashews but feel free to experiment with other nuts

Note: Use high power setting on microwave.

Truffles

1/3 c. Whipping cream

6 T. butter, cut into small pieces

2 c. chocolate chips- or 12 oz. chocolate, grated or chopped coarsely

Unsweetened cocoa

Heat cream to boiling in small saucepan. Stir in butter and cook until melted. Remove from heat and stir in chocolate until melted. Place in shallow bowl and chill until firm, at least a couple of hours. Roll mixture into 1-inch balls and roll in cocoa. Sometimes the mixture is quite firm and hard to roll into perfectly smooth balls. You can roll them out as smooth as you can, roll in cocoa and then roll again to smooth out. You might want to give them another roll in the cocoa after that.  Makes about 30.

Chocolate Truffles

Minty Cocoa Hearts

Sugared Nuts

Homemade Bavarian Mustard

If you are looking for a simple chocolate treat- that requires no cooking – try Minty Cocoa Hearts. This easy to make candy is made with just a few ingredients. The “dough” is mixed and rolled out. Then you just cut them out into little hearts. They taste great and they are also a nice project for kids. There is no special equipment needed other than a tiny heart-shaped cookie cutter. So if time is short and you really want to make something homemade this Mother’s Day- these could be the answer.

Sugared Nuts

Many years ago, my sister Cindy gave me the recipe for making these nuts. I make at least a few batches every year, and they are always a big hit. I will admit to tweaking the recipe a little over time, but the basics are still the same. Nuts are placed in a heavy skillet with sugar, water and seasonings. The mixture is then brought to a boil and cooked until most of the liquid cooks off. This takes about 10 minutes, give or take. You dump the nuts onto a cookie sheet, and start stirring immediately. If you don’t stir them, they will stick together.  This is where the magic happens. The nuts look wet when you pour them out and start stirring, but in a few minutes, they cool and dry, and the sugar crystallizes on the nuts. Once cooled, the nuts are crunchy and sweet and very tasty. You can use them as a snack, or in all sorts of recipes. This is a really fast confection to make, and is a nice gift, too.

4-5 c. nuts, I like walnuts or pecans
2 c. sugar
1 c. water
1 t. cinnamon
1 t. orange peel
1 t. salt, optional
Place all ingredients in heavy skillet and cook over medium heat, stirring often, until all the water disappears. Whatever liquid in the pan will be clinging to the nuts and syrupy. Dump nuts onto a large cookie sheet and break apart with a wooden spoon to prevent clumping. As nuts cool, stir once or twice to remove any remaining clumps, and to cool faster. Nuts will lose their glossy appearance and attain a sugary crust. If it looks like nut soup, you didn’t cook them long enough, and you must return all to the skillet and cook longer. As the nuts start to get drier during cooking, you can turn down the heat a little to prevent burning. Once you’ve made a few batches, though, you will get good at judging when to stop cooking. You can also make a spicy version by adding a teaspoon of cayenne pepper along with the other ingredients. Store in cool, dry place to keep nuts fresh longer.

Horseradish Mustard

1 c. dry mustard
3/4 c. white wine vinegar
1/3 c. dry white wine or dry sherry
1/4 c. brown sugar
1/4 c. granulated sugar
1 T. dried minced onion
2 t. caraway seeds
1 1/2 t. salt
1/4 t. coarse ground mustard
2 eggs, slightly beaten
1 T. prepared horseradish

Combine all ingredients, except eggs and horseradish in top of double boiler and let stand at room temperature for 2 hours. Whisk in eggs and cook over simmering water until mixture has thickened and eggs are cooked, about 10 minutes. Remove from heat and stir in horseradish. Pour into sterilized jar, cool and cover. Store in fridge for up to 3 months. Makes 2 cups.

Bavarian Mustard

3/4 c. beer
2/3 c. dry mustard
2 T. sugar
2 T. cider vinegar
2 t. salt
1-t. celery seeds
1/2 t. fresh grated ginger or 1/4 t. dry
1 egg, beaten

Combine all but the egg in the top of a double boiler and let stand 2 hours at room temperature. Stir in egg and cook over simmering water. stirring constantly until mixture thickens and egg is cooked, about 10 minutes. Pour into sterilized jars and cool before covering. Store in fridge for up to 2 months. Makes 2 cups.

Spicy Mustard

1 c. dry mustard
2/3 c. dry white wine
1/2 c. vinegar, flavored with herbs or garlic
1/2 c. sugar
2 t. salt
1 t. basil
1 t. chili powder
1 t. dried minced garlic
1 t. oregano
1/2 t. cracked pepper
2 eggs, slightly beaten

Mix all ingredients, except eggs, in top of double boiler and let stand 2 hours at room temperature. Add eggs and cook over simmering water, stirring constantly until mixture thickens and eggs are cooked, about 10 minutes. Pour into sterilized jars and cool down before covering and refrigerating. Keeps in fridge for up to 2-3 months. Makes 2 cups.

French Herb Mustard

1/4 c. dry mustard
1/4 c. white wine vinegar
1/4 c. white wine or dry sherry
1/4 c. brown sugar
1/2 t. salt
1/2 t. tarragon
1/4 t. dill seed
1/4 t. celery seed
1/4 t. ground cloves
3 egg yolks or 1 whole egg

Combine all ingredients, except eggs, in top of double boiler and let stand at room temperature 2 hours. Whisk in eggs and cook over simmering water, stirring constantly, until mustard thickens and eggs are cooked, about 5 minutes. Store in crock or jar in fridge for up to 1 month. Makes 1 cup, recipe can be doubled.

Cookie Pops

These are a fun and easy gift to make with kids. I used white “chocolate” discs, but you can use real chocolate, too. Kids can make Mom an edible “bouquet”.

All you need are vanilla wafers, peanut butter or frosting to stick the cookies together, Popsicle sticks, some sort of chocolate you can melt and candies to decorate. After that it’s pretty easy.  Dip the end of a stick into the peanut butter. Press 2 cookies together on the end of the stick. Press firmly. Melt the chocolate- I used a glass bowl in the microwave,but be careful not to burn the chocolate. Dip the cookies into the melted chocolate until covered. Allow excess to drip off.  Place cookies on wax paper. Decorate your “pops” to look like flowers- I used M&M’s. Allow them to dry/cool then you can just peel them off the wax paper.

You can get M&M’s in so many colors, the “chocolate” discs, too, that color combinations are pretty limitless.  If there are nut allergies to consider use frosting to stick the cookies together.

Cookie Pops

Hot Fudge Sauce

If Mom is a chocolate lover, this sauce makes a great gift. Don’t forget the ice cream!

1 c. unsweetened cocoa powder
¾ c. sugar
½ c. brown sugar
1/8 t. salt
1-c. heavy or whipping cream
½ c. butter, cut into pieces
1 t. vanilla extract

In saucepan , stir together dry ingredients then stir in cream and butter. Heat to boiling and boil 1 minute. Remove from heat, cool 5 minutes and stir in vanilla. Store leftovers in fridge. Rewarm before using.  Makes 2 ½ cups.

Homemade Bath Salts

This is a wonderfully simple gift, that kids can make for Mom. How sweet it is, when even younger kids, can help do something for Mom. The ingredients are fairly easy to find. Epsom salts can be found at any drug store. Essential oils can be found at most craft stores. Food coloring- grocery stores. Try to find pretty jars to put them and finish with a pretty label. I like using essential oils, but you can use perfume, too. Sometimes I add small amount of dried flower petals. If you do that- just small amounts and crumbled pretty fine. Here are the directions.

Homemade Bath Salts

Epsom Salts

Fragrant oils

Food coloring- optional

Flower petals

Place 2 cups Epsom salts in a non-reactive bowl and add a few drops of scented oils and a few drops of food coloring, if desired. Toss to distribute, or place in a jar with a tight fitting lid or even in a plastic bag and shake mixture well. Take a whiff. If you can’t smell them, add more. You can add more coloring, too if needed. Add a few petals, broken up, for additional fragrance and for color. Place salts in a glass jar with a lid or in a plastic bag and let stand 1 week. Smell again and adjust fragrance as needed. Fragrances mature and you may find them too weak or strong. Add more oil or cologne to heighten aroma or add more salts to cut down on intensity. Keep in mind that the bath salts will be diluted a lot in a bath, so a little strong is good.

The oils are available at many craft stores and by mail. See the section on mail order in the back of the book. Choosing the fragrance you want to use can be a little trickier. Most of the florals are a safe bet, but you may want to get more creative. Citrus, herb, spice and woody fragrant oils can add a dimension to your bath salts that make them really outstanding.

To present them as a gift salts can be put in a wide-mouth jar, with a lid. Decorate with ribbon and attach a small scoop, if you like. Discount and dollar stores are a good place to find attractive jars at a reasonable price as well as garage sales and resale shops. You can also package them for individual use in lollipop bags with a card board header, like the herb packets. I like to make different fragrances and label them  (relaxing bath, earthly delights, sweet dreams, etc. I then package them in the bags and add a few to a gift basket.

A Trio of Homemade Tortillas

If you never made tortillas because you thought they were too hard to make, or that they weren’t any better than store bought, I hope I can change your mind. Tortillas are really easy to make. They only have a few ingredients- although you can get creative and add more stuff.  The dough is simple enough to make, and once made, you just need to roll it out into circles. Heck, you only need to roll them into something resembling a circle. They will taste the same even if they end up a little “rustic” in looks. Cooking involves a hot skillet and 30 seconds per side. The flavor and texture are so much fresher than most of what you can buy. Certainly fresher than what is at the local grocery store.

While it is easier if you have a tortilla press, I roll mine out by hand all the time without difficulty. You could also use a pasta machine for rolling- although that will limit their width. There is a little fat in most recipes- traditionally lard- but you have wiggle room here, too. I used coconut oil and was very happy with the taste and texture. So here are three recipes for tortillas- corn, wheat and whole wheat.

Corn Tortillas

1 3/4 cups masa harina ( corn flour) it is finer than cornmeal and will give you a nicer end product
1 1/8 cups hot water

In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
Preheat a cast iron skillet or griddle to medium-high. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned
and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

Whole Wheat Flour Tortillas

1 cup all-purpose flour
4 cups whole wheat bread flour
1/2 cup fat, you could use lard,  shortening or coconut oil – something solid at room temp- not oil
2 tablespoons salt
1 1/2 cups boiling water
flour for rolling

In a large bowl, stir together 1- cup all-purpose flour, whole wheat flour and salt. Rub in the fat by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth. Make balls the size of golf balls, about 2 oz. each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Tortillas can be refrigerated or frozen. Makes 18.

Flour Tortillas

2 c. flour
1/4 c. fat, you could use lard,  shortening or coconut oil – something solid at room temp- not oil
1 t. salt
2/3 c. warm water

Combine flour and fat by cutting in to resemble coarse crumbs. Dissolve salt in water and stir into flour mixture. Form into a ball and knead on a lightly floured surface 2-3 minutes or until it is smooth. Divide dough into 12 equal pieces and wrap each in plastic wrap. Allow dough to rest 30 – 60 minutes. On lightly floured surface roll out a piece of dough into a 7-inch circle. Cook dough on griddle or in a skillet over medium high heat until puffy and golden on both sides, 1-2 minutes. Wrap in a kitchen towel and repeat process with remaining dough, stacking and wrapping as you go. Makes 12.

Cinnamon-Vanilla Belgian Waffles

Breakfast in bed is a great way to thank Mom. You don’t have to wait for Mother’s Day, either. Whether eaten in bed, or around the table, nobody complains when you make waffles or pancakes for breakfast. I  assembled some of my favorite waffle and pancake recipes, so you could pick the one just right for Mom. I also included recipes for some of the fruit toppings and syrups. Some of the recipes call for baking mix, so I included a recipe to make your own.

Cinnamon-Vanilla Belgian Waffles

2 c. all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 t. cinnamon
2 eggs, separated
1-1/2 cups half and half- or milk
1 cup butter, melted
2 t. vanilla extract

Sliced fresh strawberries, powdered sugar or syrup

In a bowl, combine dry ingredients. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries, powdered sugar or syrup. Yield: 10 waffles (about 4-1/2 inches).

Pumpkin Waffles

¾ c. mashed, cooked pumpkin or winter squash
½ c. flour
1 egg, beaten
¾ c. half and half or milk
1 T. melted butter or oil
1 tsp. baking powder
1 t. cinnamon
½ t. nutmeg
½ tsp. salt
Pinch of cloves

Combine all ingredients, mixing until smooth. Cook in prepared waffle iron until golden brown.

Chocolate Therapy Waffles

 2 eggs, room temperature

1/2 stick butter, melted and cooled

1 t. vanilla

1 c. buttermilk

1 c. flour

3/4 c. sugar

1/2 c. cocoa

1 t. cinnamon

1/2 each baking powder and baking soda

1/4 t. salt

1/4 t. nutmeg

Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.

Bacon Waffles

1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1½ cups milk
¼ cup butter, melted
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Orange Pecan Waffles

2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 t. orange zest
2 eggs
1 cup orange juice
½ c. milk
½ c. melted butter
1 T. vanilla
¾ c. pecans. Note: Probably would have been better to chop them up a little. I just tossed them in the batter whole.

Whisk together dry ingredients and set aside. Beat together remaining ingredients and add to dry ingredients mixing until smooth. Cook in a waffle iron until crisp.

Blueberry Pancakes

2 c. biscuit mix*
1 c. milk
2 eggs
1 c. fresh or frozen blueberries

Combine mix, milk and eggs until just blended. Fold in berries. Pour batter by scant 1/4 cups in lightly greased griddle or skillet over moderate heat. Turn when pancakes are dry around the edges. Cook until golden brown. Makes about 13.

* Like Bisquick or Jiffy Mix or home made- recipe follows

Biscuit Mix*

8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening*

Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.

* You can substitute coconut oil or butter for the shortening- but mix will have to be kept cool. Refrigerate if using butter and use within 3 months.

Blueberry Syrup

4 c. blueberries
1 c. water
1½ c. sugar

In saucepan heat berries and water to a boil and boil 2 minutes. Crush berries with a potato masher as they cook. Add sugar and cook for 10- 15 minutes on medium heat until mixture thickens.  Process syrup with an immersion blender or in a blender until smooth.  Cool, then refrigerate. Keeps a couple of weeks. Makes about 3½ cups.

Pumpkin Pancakes

2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. solid pack pumpkin
2 eggs, beaten
2 t. vanilla

Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.

Peanut  Butter Pancakes

1 c. buttermilk baking mix, like Bisquick or Jiffy mix, I make my own

2 T. sugar

1 egg

1/3 c. peanut butter

2/3 half and half

1/4 c. water

Combine baking mix and sugar and set aside. Whisk together remaining ingredients until smooth and add the dry ingredients, stirring until just combined. Heat and lightly oil skillet and use 1/4 c. of better for each pancake. Cook over medium heat. Turn when edges appear dry. Makes 8.

Red Grape Syrup

  I took about 2 cups of frozen grapes and set them in a small skillet with about 1/4 cup of sugar. I let this mixture cook over medium high heat until the grapes were tender and the liquid in the pan had created a syrup. I didn’t need to add water as the frozen grapes gave off their juices as soon as they started to heat up. With fresh grapes you might want to add a little water to get the whole process going. It took about 15 minutes in all. While the grapes were cooking I made the pancake batter and began cooking the pancakes. When the pancakes were done I topped them with a few grapes and a drizzle of the pretty grape syrup.