Waffles
Like most couples, we got a waffle iron when we got married. I didn’t grow up having waffles, since we didn’t have a waffle iron, so it’s taken a while to find a recipe we like. This one, like the pancake recipe, has butter in it. And you can never go wrong with butter. It doesn’t make very many waffles (about 8), but it doubles easily.
I’ve also been experiementing with using whole wheat flour recently. It’s easy to substitute a little into any recipe, and it doesn’t change the taste too much. Start with adding 25-30% of it to the total amount of flour in a recipe. I really like the whole wheat white flour. It’s still 100% whole wheat, but has a much better texture. And I like knowing my family can eat waffles and still be healthy.
Waffles
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/4 cup butter, melted
Combine dry and wet ingredients separately. Mix until just combined. Spread evenly onto a waffle iron and cook for 3-4 minutes, or until brown.
Pancakes
I realized the other day that I haven’t posted many of our staple breakfast items. I’ve got a couple to share that we use at least every other week. These are also ones we go to when we have company, since they can feed a lot of people. The first is our pancake recipe that Grandma found. It’s exactly what pancakes should taste like. So very yummy. Feel free to add chocolate chips, blueberries, or anything else you like in your pancakes.
Pancakes
1 1/2 cup flour
3 1/2 tsp baking powder
1 tsp salt
1 Tbsp sugar
1 1/4 cup milk
1 egg
3 Tbsp butter, melted
Mix dry and wet ingredients separately at first. Combine until smooth. (For thicker, richer pancakes stir with a whisk. For slightly lighter pancakes use a spoon.)
Sausage balls
We had a finger food party the other day at church (my favorite) and I made sausage balls. They were a staple in my house for piano recitals and any other get-together that required finger foods. And they are so good. One of my friends had never had one before (shocking, I know), so I decided I definitely need to share this recipe. My sister-in-law makes these with spicy sausage for a little extra kick.
Sausage Balls
3 cups bisquick
1 lb. sausage
1/2 lb. shredded medium or sharp cheddar cheese
3 Tbsp water
Mix all ingredients and shape into 1 inch balls. Bake 20 minutes at 350 degrees.
You can also freeze these before baking if needed.
Cornbread
There is nothing better than cornbread with some soup or stew. Growing up in the South (and no, Texas isn’t the South, it’s Texas. Trust me, there is a difference) I loved cornbread. Especially with lots of butter. My husband has thankfully embraced this love and gets excited when I pull out my iron skillet. (I have one skillet I only use for cornbread…and it’s seasoned perfectly!) Make sure you save your bacon grease for this recipe. Place it is a jar or container and leave it in the refrigerator. You’ll thank me.
I know I’m not necessarily a purist since I use self-rising cornmeal, but it just tastes better. And I prefer to use white cornmeal, not yellow. My mom has to send it to me since I cannot find it anywhere here in Texas. (See, I told you that you weren’t southerners.) It’s gives the bread a better texture. If you must, yellow will work just fine.
As I said earlier, I bake this in an iron skillet. The crust browns up better, but if you don’t have one, just use a greased 9X9 pan. But I highly recommend buying one. Again, you’ll thank me. 🙂
Cornbread
1 1/2 cups self-rising cornmeal
1 egg
1 1/4 cup milk or buttermilk
1-2 Tbsp bacon grease
Preheat oven to 450. Combine cornmeal, egg, and milk. The mixture will probably resemble pancake batter. Heat grease in iron skillet until very hot (just as it starts smoking…watch it carefully!) Pour in batter and place in oven. Bake for 20 minutes. Invert bread onto a plate. (It should fall right out with the bacon grease.) Slice into triangles and devour.
*Doesn’t freeze or save well, so go ahead and eat it all in the same day. If you can. 🙂
*I also love cornbread patties. Heat just a little grease in skillet and instead of pouring the whole batter in, place a couple of spoonfuls in and cook like you are making pancakes. So very good, especially with beans and ketchup served on top.
Pizza Dough and Sauce
Looking through the recipes I have posted I’m shocked I haven’t added this one. I make this dough recipe at least once a week. It’s good for breadsticks and pizza. And if you’re like me, pizza is a simple, easy meal kids love to help make and eat, it’s affordable, and it’s as healthy (or unhealthy!) as you want to make it. I got this recipe from my Foods class in high school. One of my favorite things about it is that if you are in a hurry, you don’t have to wait an hour for your dough to rise. Let it rest for at least 10 minutes and then you’re good to go! (The longer it rests the easier it is to work with.) I have adapted the sauce a little bit from high school, and it tastes better than anything you can buy in a jar.
Pizza Dough
1 c warm water
2 Tbsp oil (olive oil is very good in this)
2 tsp sugar
1/2 tsp salt
About 3 cups of flour
2 1/4 tsp yeast
Combine water, yeast, sugar, oil, and 1 1/2 cups flour in your stand mixer. Add in salt. Let dough mix until it looks smooth and most of the lumps are gone. Continue to add flour by 1/4 to 1/2 cups until the sides of the bowl are clean and the dough is firm. Let stand at least 10 minutes. Place on baking stone or cookie sheet and proceed to add your favorite sauce and toppings. (If using a cookie sheet, bake dough for about 10 minutes at around 425 for a crispier crust.)
Pizza Sauce
1 Tbsp oil
1 small onion, diced
1 small green bell pepper, diced (opt)
1 8 oz can tomato sauce
1/2 tsp garlic powder (or more if you want…I add a lot)
3/4 tsp oregano
1/4 tsp pepper
Saute onion and bell pepper until tender. Stir in the remaining ingredients and let simmer for a few minutes. Pour over pizza dough.
*I love to add fresh cherry tomatoes (when I have them out of the garden) to my pizza. It brights the sauce and is incredibly fresh!
Katie's Recipe Box 