Gaufres de Liege in one hour (like waffle love waffles)

Gaufres de Liege (Real Belgian Waffles) in One Hour

Makes about 24 waffles. Meant to be eaten warm as a dessert with no toppings. This recipe makes a reasonably good facsimile of authentic Gaufres in only one hour using American ingredients.

Ingredients:

6 cups all-purpose flour

1½ cups butter (3 cubes)

2½ cups milk

2 eggs

2 Tbsp active dry yeast

¾ cup granulated sugar

1¾ cups pearl sugar (see alternative below*)

1 tsp liquid vanilla

½ tsp salt

Steps:

1. Soften butter: place 3 refrigerated cubes, unwrapped, in a circle on a plate and microwave for 30 seconds. Set butter aside.

2. Heat milk to lukewarm: about 2 minutes in microwave for refrigerated milk.

3. In a large bowl mix milk, vanilla, eggs, and yeast. Add 3 cups flour and mix until smooth.

4. Let mixture rise 15 minutes. Use the time to prepare pearl sugar if needed (see below).

5. Add butter, granulated sugar, and salt to mix. Briefly mix until butter is distributed, though it can still be chunky.

6. Add 3 cups flour and mix until dough is reasonably smooth. It should have a consistency somewhere between a batter and a bread dough.

7. Let dough rise 10 minutes. Plug in waffle iron so it has time to heat.

8. Gently stir pearl sugar into dough so as not to break up or dissolve the chunks.*

9. Cook in Belgian waffle iron, using ⅓-cup scoop of dough per waffle.**

* If you don’t have European-style pearl sugar, you can make a reasonable alternative as follows. Mix 1¾ cups regular granulated sugar with ¼ cup water in a flat casserole dish. Microwave for about 6 minutes, with stirring every couple minutes. Immediately remove from microwave and while liquid mixture is cooling and getting hard use a metal spatula to repeatedly scrape sides and bottom of dish and chop sugar mass into chocolate-chip-size chunks. It’s o.k. that some of the sugar will end up in non-chunk granulated form.

**Do not overcook. Waffles should come out of the iron golden brown, but soft and even a little gooey. The crust will harden as they cool, but interior should remain moist and soft. This requires less cooking time than for runny American waffle batters. Also, because the dough is thick and has sugar chunks, use a hot pad to press down and completely close the top of the iron after adding the dough.

You can top these with fruit, cream, nutella what ever you want.

Making these will make a mess out of your waffle iron.

Roberto's green chicken enchilada's (Rob Ashby)

Roberto's Green Chicken Enchiladas

 This is Dad's cousin Bruce's sons Rob's recipe!

First you need shredded chicken. I like to cook chicken breasts several hours in a crock pot. Season with garlic powder, garlic salt, and onion salt. Shreds easily with two forks. Another nice way is to buy a whole rotisserie chicken and remove all the meat and shred it.

You will need corn tortillas. Prepare the tortillas one at a time by putting them in a small skillet with about 1/4 inch of oil on medium heat. The idea is to soften them, not fry them. Takes a few times to get the hang of this. Takes maybe 10 seconds or less for each one.

The sauce is very simple.

2 cans of Hatch Green Chile Enchilada sauce

1 small can of Herdez Salsa Verde (Other brands will work fine, those are just what I like)

 Mix together and heat in a sauce pan.
Now... turn the broiler on in your oven. Find a glass plate. Put tortilla on plate and add chicken then fold in half. Make sure you make 2 or 3 on each plate. You will want more than one!
Ladle some sauce over the enchiladas then top with shredded cheese. Put the plate in the oven under the broiler just long enough to melt the cheese. Plate will be hot!
Enjoy. Let me know if you try these and how it goes.. Everyone at our house loves them.

Top of Form

Raspberry-Almond Squares

Recipe from Loni Winn

2 cups butter
2 cups sugar
2 eggs
1 tsp. almond extract
5 cups flour
1 tsp. baking powder
1/2 tsp. salt
raspberry jam

Cream butter and sugar together until light an fluffy. Beat in eggs and almond flavoring. Add dry ingredients and beat well. Push into a un-greased 9x13 pan (these will be really thick..I like using a cookie sheet). Using wet finger make diagonal indentations. Fill with jam using small spoon. Bake at 350 for 12-15 minutes or until golden. Do not over bake. Cool before cutting. (I also like to drizzle a little frosting over the finished cookies before cutting...it just looks cute).

Pioneer woman's pasta salad

16 ounces penne pasta
1/2 cup mayonnaise (I used light mayonnaise)
1/4 cup milk
2 to 3 tablespoons white vinegar
2 to 3 teaspoons adobo sauce (from canned chipotle peppers)
1/2 teaspoon salt, more to taste
Black pepper
3 cups cherry tomatoes, halved
1 pound smoked Gouda cheese
24 basil leaves, shredded

Cook pasta, drain, rinse with cool water, and set aside. Combine the mayonnaise and milk in a medium bowl Then add 2 tablespoon of the vinegar and stir. Add adobo sauce, salt  and pepper Stir and taste adjust seasoning (I added more adobo sauce, careful because it is hot). Combine pasta, tomatoes, basil, cheese and dressing Chill. for at least 2 hours.

You can add different chesses like mozzarella, I added smoked provolone. cucumbers, corn, chicken and beans were other variations on similar recipes.

Chili-Garlic Roasted Broccoli

1/4 cup extra virgin olive oil
5-6 cloves garlic, finely chopped
1/2 tablespoon chili powder
1/2 tablespoon grill seasoning blend (Montreal Steak Seasoning)
1 large head garlic, cut into thin, long spears
Preheat oven to 425 degrees.
Place olive oil, garlic chili powder and grill seasoning in the bottom of a large bowl and ad the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown an stalks are tender, 17 to 20 min.

Marinade for Chicken

1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley


This makes a lot...feel free to cut recipe down.


Mix all ingredients together and pour over chicken. The longer you marinate, the more flavor the chicken will have.  Bake or grill chicken.

Cucumber Sandwiches

From Laurie Clegg

Slice:
2 baguettes
4 cucumbers

Mix together:
8oz cream cheese
8oz mayo
1pkg dry Italian dressing mix

Top baguette slices with cream mix, a cucumber slice, and garnish with dill.