2 1/4 cups whole wheat flour
3/4 cup rolled oats
1/4 cup oat bran
4 t baking powder
1 t cinnamon
1/2 t salt
1/4 t ginger
1/4 t nutmeg
1 C apple (shredded)
1/2 C pecans, chopped
3 C milk
2 eggs
1/2 C butter
1 T honey
Combine dry ingredients. Stir in the apple and nuts. In a separate bowl, combine wet ingredients and beat well. Add to dry ingredients, and stir until well combined. Bake in a waffle iron. Note: The batter will seem thin at first, but don’t add extra flour. Serve with apple topping.
Apple Topping:
1/2 C sugar
2 T butter, melted
2 T cornstarch
5 medium apples, peeled, cored and diced
1 1/4 C apple juice
1/2 t cinnamon
In a large saucepan, mix together the sugar, butter, and cornstarch. Then add the other ingredients and cook until the apples are soft and the mixture is thick. It’s a good idea to start the topping first, and let it simmer while you make the waffles. You can also substitute honey for the sugar and water for the apple juice.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Monday, August 16, 2010
Friday, August 6, 2010
Homemade Yogurt
4 C fresh, organic 2% milk
1/3 C powdered milk
1/2 C organic yogurt (starter)
thermometer
Slowly heat milk on stove over low-med heat. Add powdered milk. Pay VERY CLOSE attention to the milk. It must reach a temp of 170F without boiling. Once you've hit 170F, remove from heat and wait for milk to cool to 108-112 degrees. Once it gets to this temp, mix a small amount in with the yogurt. This will break up the yogurt and make blending it with the rest of the milk easier. Once you have blended the yogurt fully in with the milk, place in a preheated yogurt maker for 4-8 hours. Refigerate before eating. Makes 1 quart.
Stonyfield Farm starter: 6 active cultures, making faster fermentation (4-5 hrs), resulting in more whey (watery substance); also has a thinner texture; tangier flavor, more like a green apple
Fage starter: 2 active cultures, slower fermentation (6-8 hrs), less or no whey; texture is thicker, smoother, creamier; softer flavor, more like a pear
Add fruit, berries, cereal, sweetener (honey, summersweet, maple syrup, etc.), or jam to flavor.
1/3 C powdered milk
1/2 C organic yogurt (starter)
thermometer
Slowly heat milk on stove over low-med heat. Add powdered milk. Pay VERY CLOSE attention to the milk. It must reach a temp of 170F without boiling. Once you've hit 170F, remove from heat and wait for milk to cool to 108-112 degrees. Once it gets to this temp, mix a small amount in with the yogurt. This will break up the yogurt and make blending it with the rest of the milk easier. Once you have blended the yogurt fully in with the milk, place in a preheated yogurt maker for 4-8 hours. Refigerate before eating. Makes 1 quart.
Stonyfield Farm starter: 6 active cultures, making faster fermentation (4-5 hrs), resulting in more whey (watery substance); also has a thinner texture; tangier flavor, more like a green apple
Fage starter: 2 active cultures, slower fermentation (6-8 hrs), less or no whey; texture is thicker, smoother, creamier; softer flavor, more like a pear
Add fruit, berries, cereal, sweetener (honey, summersweet, maple syrup, etc.), or jam to flavor.
Subscribe to:
Posts (Atom)