I made Betty Crocker’s Cookbook Crisp Waffles (page 196). I have made this recipe before because my grandchildren like for me to make them waffles when they come to my home. The youngest cracks the eggs and the older one measures the ingredients. I did not have them here to help me with these..
I made the whole wheat variation. I used a non-dairy milk because that is all we had in the house. I did not want to use up the half-and-half that we use for coffee. I have used that in a diluted form in the past as a sub in for milk.
1 3/4 cups milk
1/2 cup vegetable oil
2 cups whole wheat flour
4 teaspoons baking powder
1 tablespoon packed brown sugar
1/2 teaspoon salt
a little bit of wheat germ
a little bit of chopped walnuts
I mixed the ingredients in my blender. I do not have the world’s most powerful blender. It is an old Oster with two speeds. Hubby likes it that way. I think I would like one of the newer high-tech, lots of speeds one. But I am working hard at not buying replacements for things that are not broken. There is too much stuff in this house as it is.
Heat waffle iron as directed by manufacturer. Make waffles. The added nutrition to these is sprinkling a tablespoon of wheat germ (yes, I have this in my fridge) and a sprinkling of walnuts over batter immediately after pouring it onto the iron. Serve with butter and syrup.
Thus far this plan of cooking from the Betty Crocker’s Cookbook is working out quite well. I wonder what I’ll make next?
This week’s Betty Crocker’s Cookbook makes are Crisp Ginger Cookies (page 276) and Crisp Waffles (page 196).
I was reading about how to reduce the sugar in cookies and got inspired by this to make ginger snaps. Hubby likes the crisp ones and I like the chewy ones. These are crisp. The recipe says one can roll them out 1/8-inch thick or paper-thin. I rolled them into a log and cut them into 1/8-inch-ish rounds. The majority of the sugar in these is the molasses and I did not reduce that at all. And the original recipe calls for shortening so I use butter instead.
1/3 cup molasses
1/4 cup butter
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
dash of ground nutmeg
dash of ground allspice
Mix the molasses, butter, and brown sugar. I whisk together the dry ingredients in a separate bowl and then add this to the butter mixture. Beat until combined. This makes a smaller amount of cookie dough than I expected. The recipe said it would make 1 1/2 dozen 1/8-inch thick cookies or 3 dozen paper-thin. Once the dough is mixed, put in refrigerator for 4 hours. I left mine in the fridge for almost 24 hours.
Instructions say to roll out and cut in 3 inch rounds. As I was preparing to do this, I found the the dough was just as easy to shape into a log. I figured this would be just as good, so that is what I did. I carefully sliced the dough and put it on parchment paper and baked these in 375 degree F oven for 8 minutes. I was not sure if that was enough time, they looked soft, so I left them in the oven for one more minute. I slid them off the parchment onto the cooling rack. As they cooled they became crisp.
I wanted to bake brownies. I did not need to make brownies. I do not need to eat brownies. But I wanted to make brownies. I knew that the Betty Crocker’s Cookbook uses chocolate squares instead of cocoa, so I thought maybe these won’t turn out good (or should this be well?)and I wouldn’t feel compelled to eat them. Well…it is the rare brownie that cannot be eaten. And these are very edible!
Just uploading the photo made me go get a couple to nibble on.
So Hubby asked if I would put Walnuts in the brownies. Sure. While getting the ingredients together I found a bag of green and red M&Ms that I did not use for Christmas baking. I asked Hubby if he minded those in his brownies as well. So these brownies are loaded. I used the Fudgy Brownie variation, also on Page 271.
2 ounces unsweetened chocolate
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
1/2 cup flour (I used whole wheat pastry flour; you know, to be healthy.)
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup M&Ms
Melt chocolate and butter together. Mix in sugar, eggs, and vanilla. Whisk this for a time, preferable 3 minutes, but I didn’t do that long. Supposedly that will help get the meringue crackly top surface. Stir in remaining ingredients. Spread into prepared pan and bake.
Preheat the oven to 350 F prior to mixing the batter. This variation called for a 9×9 inch pan or 12×7.5 inch pan. Neither of which I have. My brain had a glitch and I used a 13×9 pan. I’m not sure why I thought that was a good idea but by the time I had sprayed it and lined in with foil and sprayed the foil again, it was too late to turn back. I have 8×8 and a 10×6 but my brain was not working on this one. I figured they would be very thin (there is no rising agent in fudgy brownies) and I would bake them for the least time. I baked them for about 19 minutes.
They did turn out thin. They did turn out fudgy. They did not have that shiny crackly top. Remember to remove them from the foil while still warm; I have brownie chunks along with my nicely squared brownies.
To be fair my 1978 edition of Betty Crocker’s Cookbook has no mention of quinoa anywhere in it. Not that quinoa was not known but it was not the superfood in popular cooking at that time. We older people struggled to learn how to pronounce the word.
I was actually looking for a recipe for sausages and rice that did not have tomatoes. We had been eating out at an Italian restaurant weekly and I wanted something differently seasoned. I also wanted something with vegetables. The following meal is inspired by Betty’s Rice and Corn Bake, page 109. That recipe is basically rice, corn, cheese, eggs, and milk. Mine is a little different.
2/3rd pound chicken sausage link cut into 1 inch pieces and sauted. The sausage I had was flavored with spinach.
2 cups frozen mixed vegetables; I thought about using only corn but I like color in my foods.
4 cups cooked quinoa; I had thought about using brown rice; maybe next time.
1 cup shredded cheddar cheese
1/2 cup milk
3/4 tsp dry mustard
salt and pepper to taste
1 tomato, sliced
Cook the quinoa as directed by the package. I cooked what I thought was the amount for 4 servings: 1 cup quinoa in 2 cups of water. Cook the sausages in a bit of oil. Heat oven to 350 F.
Now combine. First mix the vegetables, quinoa, and sausages in greased 2 quart casserole or baking pan. Sprinkle cheese on top. Combine eggs, milk, and seasonings. Pour this over the food in the pan. Place slices of tomato on top. Now bake for 40-45 minutes.
This made for a tasty and filling dinner. Hubby and I like to have “dinner in a bowl”. I deliberately arranged the tomato slices to make four servings. This was a lot of food and I wanted to insure two meals.
After thoughts: This is a lot of quinoa. I should have cooked 1/2 the amount. Actually I think brown rice may be a better choice for more appealing texture.
Happy New Year to all. I hope to write more, play Solitaire less, Facebook even less, and maintain Faith, Hope, and Love for all.
My sister had an idea a few years ago to cook through a cookbook in a year. I never could choose which of my 50+ books to use, but this year I will use Betty Crocker as my go-to book. This does not mean I will cook each and every recipe, nor each recipe exactly, but will use this standard American Cookbook as the first source of inspiration. For example, if I want to make to make pork chops I will peruse this book’s recipes to determine how to fix them. So I did make a breaded pork chop and Betty instructed to bake them on a rack in the baking pan in the oven. I did and they turned out nicely. I failed to take a picture so you must take my word for it.
Hubby was grilling ribs. Cole slaw is a nice side dish. I bought a package of broccoli slaw to use. I made a combination of Betty’s Coleslaw and her Old-Fashioned Cabbage Salad from page 138, plus ingredients from a variation.
1/2 package broccoli slaw
1 apple cored and diced
1/4 shredded cheddar cheese
2 Tablespoons dried cranberries
1/3 cup white wine vinegar
3 Tablespoons olive oil
1 Tablespoon sugar
pinch of celery salt
a few grinds of black peppercorns
My go-to pumpkin pie is Betty’s. I have made it before https://mykitchenmythoughts.com/2017/03/14/pi-day/. The problem I had this time is that the crust did not seem to bake through on the bottom. The edges were beautiful. What did I do wrong? I have never pre-baked the crust for pumpkin pie.
Hoppin’ John is on page 226. I did not use this recipe because this traditional New Year’s Day meal is made of rice, black-eyed peas, and pork in many different proportions and variations. I used bacon and added onion and spinach. The sprinkling of red pepper flakes was the only real thing I took from Betty.
Good morning readers. I just ate the most light and airy 210 calorie Brioche bun from a package from my Aldi grocery store. Heavenly! I have never made brioche. I do have a Fleischmann’s yeast recipe but why bake when one can buy the heavenly stuff? (Okay, there are plenty of reasons to do so if one is so inclined.) The Brioche bun goes very well with morning coffee.
Hubby wanted a mincemeat pie made with fruit and not meat. I’ve never had mincemeat made with meat. I’ve used jarred mincemeat for cookies before. I have made a plum based mincemeat before from a newspaper food column. I am not sure how long ago nor where the copy of that column is. So if Hubby is to have his pie, I needed to do research. I chose to look through my cookbooks instead of the web. I thought the older cookbooks would be the way to go but they had the meat in the mince. So this is based on the recipe from The Joy of Cooking 1997 edition. (So that is 20 years old but I have much older cookbooks (1940-1970) as well as some published in this century. It’s all perspective.
I made adjustments to the recipe so it is not Joy’s, it’s mine. And I had Hubby help since there was a lot of chopping involved and I had to figure proportions and get the ingredients together.
3 cups roughly chopped dried fruit; we used raisins, cranberries, dates, cherries, and apricots; I know these are small but chop them some more anyway
2 apples, peeled, cored, and chopped fine
2 largish pieces of crystallized ginger, chopped fine
1 cup walnuts, chopped
zest and juice of half a lemon
1/2 cup brown sugar
1/2 stick (4 Tablespoon) butter
1/2 cup apple cider
1 Tablespoon apple cider vinegar
1/4 cup brandy
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Don’t be intimidated by the list of ingredients. It’s mostly just chopping and then throwing everything into a pan.
Bring the mixture to a boil, stirring occasionally. Lower the heat and simmer for 20 minutes, stirring occasionally. The mixture will come together and the bottom of the pan will be almost dry when scraped. This smells wonderful. Let cool.
Prepare pie crusts for a covered pie. This part is not homemade although I do know how to make and have one homemade pie dough disk in the freezer, but I needed two. So I have “emergency pie crusts” in the form of the “just roll and bake” type. I had rolled out the bottom crust into my favorite 9-inch pie pan and placed it in the fridge. I saw this, I think, on the GBBO or other baking show. This is supposed to help prevent soggy bottoms.
Scrape the mince mixture into the bottom crust and spread evenly. Top with the other crust any way you like. This could be lattice, solid, decorative. Cut vents or use a pie bird in a solid top crust. I thought I would be festive so got out the Christmas cookie cutters. Brush top with egg wash if desired: one egg or egg yolk with a splash of water. I also sprinkled the top with Demerara sugar.
In hind sight I would have cut the top crust differently but I am satisfied with the results. Paul and Pru would think it is a little sloppy, so no Star Baker for me!
Bake the pie at 400 degrees F for 30 minutes. Then lower to 350 degrees F and bake for another 30-40 minutes. Cool on wire rack. (I think this is also to prevent soggy bottom.) Serve warm with ice cream.
This is my version of the titled recipe in my French Feasts cookbook. This is cooking without really measuring and just adding as one goes along. Here are the ingredients as best I can estimate.
2 pork chops, end cut
1/4 cup panko bread crumbs
salt and pepper to taste
2-3 Tablespoons of olive oil, divided
2-3 strips of bacon, chopped
1 sweet onion, chopped
1/2 cup shredded carrots
1/2 cup sliced roasted red peppers, from a jar
1 clove garlic, minced
1-2 cups fresh spinach
Bread the pork chops while heating 1 Tab of olive oil in cast iron skillet. Salt and pepper them as well. Cook these until crispy brown about 3-4 minutes per side over medium heat.
Meanwhile, cook bacon in another skillet and add the onion. Add some olive oil as needed. Toss in the garlic and cook this for at least 5 minutes until the onion begins to soften. Now add the carrots and red peppers. Add salt and pepper to taste, or just some pepper. The bacon may be salty enough. Cook this for another 5 minute so the vegetables have softened. Stir this a few times. When this has softened enough for your liking put the spinach on top. Cover this with a lid and cook another 5 minutes to wilt the spinach.
I served this with plain quinoa. After plating our dinner it occurred to me that I should have spread the quinoa over the plate, added the pork chop, and placed the cooked vegetables on top. Oh well. It was a nice meal, so much so that we sat at the kitchen table to eat instead of on the couch in front of the television.
The vegetables and quinoa would make a nice vegetarian meal, just leave out the bacon. And the vegetable quantities could be increased very easily.