WHOLE WHEAT WAFFLE STICKS RECIPE BY TASTY
Here's what you need: large eggs, whole greek yogurt, milk, oil, maple syrup, whole wheat flour, baking powder, baking soda, powdered sugar
Provided by Joey Firoben
Categories Breakfast
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the Griddler, fitted with the waffle plates, to 375°F (190°C), and grease with nonstick spray.
- Whisk the eggs in a large mixing bowl until smooth.
- Add the Greek yogurt and whisk again until smooth.
- Whisk in the milk, oil, and maple syrup.
- Add the flour, baking powder, and baking soda, and whisk together until the batter is smooth and well combined.
- Use a 1-cup (130 G) measuring cup to pour batter onto the Griddler.
- Cook for 10 minutes, until the waffle has puffed up and is golden brown. Transfer the waffle to a cutting board and repeat with the remaining batter.
- Cut the waffles into sticks.
- Sprinkle with powdered sugar and serve with maple syrup.
- Enjoy!
Nutrition Facts : Calories 187 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, Sugar 7 grams
GINGERBREAD DUTCH BABY PANCAKE RECIPE BY TASTY
Here's what you need: flour, milk, brown sugar, ground ginger, ground cinnamon, ground nutmeg, golden syrup, eggs, butter, icing sugar, maple syrup
Provided by Ellie Holland
Categories Breakfast
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C (400°F).
- In a large bowl, whisk all the pancake ingredients together with a hand whisk until thoroughly combined. Set aside.
- Gently melt the butter in a cast-iron skillet over medium-low heat.
- Pour the pancake mixture into the middle of the pan.
- Bake in the oven for 25 minutes, until golden brown and risen.
- Coat with icing sugar and maple syrup.
- Enjoy!
Nutrition Facts : Calories 248 calories, Carbohydrate 20 grams, Fat 14 grams, Fiber 0 grams, Protein 9 grams, Sugar 5 grams
INDIVIDUAL SKILLET CORNBREADS
The scent of freshly baked cornbread brings back a flood of sweet memories for Carla Hall. "Hot cornbread right out of the oven is like a dinner bell to me," she says. Almost every Sunday after church, the chef and her family traveled 30 minutes to her grandmother's house for lunch, and skillet cornbread was always part of the meal. "Granny would cook the cornbread only once we got inside the door," Carla says, and everyone knew it was time to eat when the smell of the finished bread wafted through the air. Today, Carla makes the recipe just as her grandmother did - with cream-style corn and buttermilk - but she adds her own twist: a smear of cinnamon butter on top.
Provided by Carla Hall
Categories side-dish
Time 30m
Yield 4 skillet cornbreads
Number Of Ingredients 12
Steps:
- Place four 3 1/2-inch cast-iron skillets in the oven. Preheat to 425˚ F.
- Make the cornbread: In a medium bowl, combine the cornmeal, granulated sugar, baking powder and salt. In a small bowl, whisk together the eggs, buttermilk, corn and 1/4 cup oil.
- Pour the wet ingredients into the dry ingredients and mix until smooth. Using oven mitts or pot holders, take the hot skillets out of the oven. Divide the remaining 1 tablespoon oil between the skillets, quickly tilting the pans so that the oil coats the bottom and sides. Pour the batter evenly into the skillets. The batter will begin sizzling right away.
- Put the skillets in the oven and bake until the cornbread is golden brown and a cake tester inserted into the center comes out clean, 10 to 13 minutes. Remove the hot skillets from the oven and place on a cooling rack to cool slightly.
- While the cornbread bakes, prepare the cinnamon butter: In a medium bowl, mix the butter, cinnamon, confectioners' sugar and almond or vanilla extract with a rubber spatula. Stir until everything is mixed well and is an even color (no streaks).
- Serve the cornbread hot or warm with a dollop of cinnamon butter.
DROP BISCUITS
Down South, we make biscuits with White Lily flour. It produces featherlight biscuits because it's ground finer and sifted more than all-purpose flour. It's milled from soft red winter wheat, which has a lower protein content than regular flour, meaning it produces less gluten, which is what makes bread denser and chewier. To get the effect of White Lily with regular all-purpose, I mix in some sorghum flour, another traditional Southern ingredient. Ground from sorghum, which is actually in the grass family, the flour has no gluten at all. And thanks to the popularity of the gluten-free diet, you can find sorghum flour in supermarkets now. It has hints of malt in taste and makes these drop biscuits delicate and tender. Sorghum syrup tastes like the love child of molasses and honey. I like to stir a little into butter to spread all over biscuits.
Provided by Carla Hall
Categories side-dish
Time 35m
Yield 16 servings
Number Of Ingredients 12
Steps:
- For the sorghum drop biscuits: Preheat the oven to 450 degrees F. Butter a large cast-iron skillet.
- Mix both flours, the baking powder, sugar, salt, and baking soda in a large bowl with an open hand, using your fingers as a whisk. Add the shortening and use your fingertips to pinch it completely into the flour until the mixture resembles coarse crumbs.
- Using a box grater, grate the frozen butter on the large holes into the flour. Toss until all of the pieces are coated. Add the buttermilk to the flour mixture. Using your hand as a spatula, gently mix until the dough forms a shaggy mass. Scrape the dough off your hand.
- Using a large spoon or cookie scoop, drop 16 mounds of dough into the prepared skillet, spacing 1 inch apart.
- Bake until golden brown, about 20 minutes.
- For the sorghum butter: Whisk the butter in a small bowl until smooth. Whisk in the sorghum and salt until fully incorporated. Use immediately.
- Serve the Drop Biscuits warm with the Sorghum Butter.
SPICY CORN PUDDING RECIPE BY TASTY
Here's what you need: Kroger® Unsalted Butter, creamed corn, whole kernel corn, corn muffin mix, sour cream, kosher salt, ground cumin, chili powder, Kroger® Unsalted Butter, jalapeño, chipotle pepper in adobo sauce, honey, small jalapeño
Provided by Kroger
Categories Dinner
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch glass baking dish with Kroger® Unsalted Butter.
- In a large bowl, whisk together the creamed corn, kernel corn, corn muffin mix, sour cream, ½ teaspoon salt, the cumin, chili powder, and 8 tablespoons melted Kroger® Unsalted Butter until smooth. Fold in the chopped jalapeño.
- Pour the mixture into the prepared baking dish and smooth the top.
- Remove a small chipotle pepper from the sauce and place in a small blender. Add 1½ tablespoons of adobo sauce, the remaining 2 tablespoons melted Kroger® Unsalted Butter, the honey, and remaining ¼ teaspoon salt. Blend until smooth.
- Drizzle the chipotle sauce over the top of the corn pudding, then use a butter knife to swirl the sauce into the top of the pudding.
- Gently press the sliced jalapeños, if using, onto the surface of the pudding.
- Transfer the pudding to the oven and bake for 80-90 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes.
- Serve warm.
- Enjoy!
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