W is for Waffles

I thought of doing wine but waffles are just so darn good!  I usually take and make a whack of them, cool them, and then freeze them in bread bags to put in the toaster for later on.

This is a basic recipe that you can add your own flavourings to.  Flavourings like vanilla, almond extract, ground nuts, chocolate powder or whatever strikes your fancy.

Waffles

1 3/4 cup flour
2 tsp. baking powder (I use double action baking powder.)
1/2 tsp. sugar ( sometimes I leave it out)
3 eggs, separated
1 3/4 cups milk
6 tsp melted butter or oil (I usually do half and half because I like the flavour of butter but not the saturated fat.)


Combine the flour with the other dry goods.

Mix egg yolks with milk and melted butter.  I warm the milk just slightly so the butter doesn't harden back up.

Add to the dry mixture just until moistened - they will turn out tough if you mix them too much.

Beat egg whites in a separate bowl until you get peaks but not stiff peaks.

Let sit for about 5 minutes.

Heat up the waffle iron and grease lightly.

Add batter and cook until steam has stopped coming out the sides.

Gently lift the lid - if it sticks it might need a minute more or you to loosen it manually.  It should be light golden brown.

For special occasions serve with whip cream and strawberries.  Otherwise, serve with some syrup and fruit.

Enjoy!!

P is for Plum Cake

This recipe was given to me by my lovely mother-in-law, Irma.  She always made such beautiful desserts when we would go out to visit them on their farm.  Irma would make three completely different cakes, pies or whatever for dessert.  This was one of our favourites.

She had originally given me the recipe using German measurements and also gave me a German measuring cup for a present to go with it.  I converted the recipe to Imperial measurements for my own purposes but will include her measurements as well.

You will have to track down some Oetker baking powder because the stuff we use in Canada is different.  With this baking powder, you start with a cold oven when you bake the cake.  (think of the electricity you'll save by not preheating the oven!) I believe Oetker also puts out vanilla sugar as well. (If you can't find it, split a vanilla bean lengthwise and cover with sugar - unfortunately, you will have to let it sit for about 2 weeks to a month before the sugar will have lots of flavour.  Try to remember to shake it once in a while.)

This is a lovely, dense textured cake that looks as good as it tastes! 

Plum Cake

1/2 cup (100 gr.) butter
1/2 cup (100gr.) sugar
1 tbsp. vanilla sugar
2 large eggs
4 drops lemon extract
1 1/4 cups (150 gr.) cornstarch
1 level tsp baking powder
6 tbsp. milk
500 gr. small purple/violet plums cut in quarters (you can also use apples, cherries, rhubarb or cranberries - I've tried all but the cherries and they were all delicious)

Cream butter.   Add sugar, vanilla sugar , eggs and extract.
Mix very well - should be creamy.

Combine dry ingredients.

Slowly add to wet mixture, alternating with milk - in three parts.  The batter will be very thick.

Pour (scrape is more like it) into a greased and floured glass 9x13 pan.  Decoratively top with the plums (skin side down) and sprinkle on the streudel topping.


Streudel  Topping

1/3 cup (75 gr) butter
1/3 cup (75 gr) sugar
1/2 cup (100 gr) flour
1 tbsp vanilla sugar

Place cake in a cold oven.  Turn oven on to 350F.

Bake for 45 minutes.  Check with a toothpick to see if it is done.  If no crumbs adhere - it is done.

Before removing, broil the top until lightly browned.  Watch carefully because it scorches easily.

Remove.  Serve with whipped cream.

Enjoy!!