My apologies. I had NO IDEA that I had not posted this recipe yet. I’m so glad an observant reader brought this to my attention as I thought I had posted this recipe ages ago. While I love my yeasted waffles recipe for Saturday morning simplicity, I’m always so disappointed when they go limp minutes after taking them out of the waffle maker. Pam Anderson’s recipe for super crunchy waffles that stay crunchy for up to an hour after taking them out of the waffle maker is my new favorite. The secret is the corn starch and the 5 minutes in the oven. I absolutely adore these, topping mine with syrup, fresh berries, and whipped cream. Give them a shot and tell me if they don’t become your new favorite waffle recipe too!
super crunchy waffles that *stay* crunchy
Source: Cook Smart by Pamela Anderson
These waffles are crisp to the very last bite!
Ingredients
3/4 cup all purpose flour
1/4 cup cornstarch
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1/4 cup milk
6 tbsp vegetable oil
1 large egg, separated
1 tbsp sugar
1/2 tsp vanilla extract
Instructions
- Heat oven to 200 degrees.
- Mix flour, cornstarch, salt, baking powder and baking soda in a medium bowl. Put buttermilk, milk and vegetable oil in a medium bowl, stir in yolk and set aside.
- Whip the egg white almost to soft peaks. Sprinkle in sugar and continue to beat until the whites are firm and glossy. Beat in the vanilla.
- Pour the buttermilk mixture into the dry ingredients and whisk briefly. Add the egg white to the batter in dollops and fold in with a spatula until just incorporated.
- Scoop about half a cup of the batter into the hot waffle iron and cook until crisp and nutty brown. Set the waffle directly on the oven rack for at least 5 minutes and up to 20 minutes to keep it warm and crisp. Repeat with remaining batter. Serve immediately with syrup, whipped cream, and fresh berries.
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http://www.dishingthedivine.com/2012/05/24/super-crunchy-waffles-that-stay-crunchy/ Copyright 2012 Dishing the Divine
Tags: 60 min or less · easy
I am an avid mayonnaise hater. Are any of you out there with me on this? Surely I am not the only one. There is something off-putting about eating a gelatinous white goo that is known for clogging arteries. I would never, ever buy potato salad from a grocery store given that they all look like they are swimming in mayo. (Want an amazing potato salad with minimal mayonnaise? My mom’s is my favorite. Instead of containing gobs of mayonnaise, this recipe uses sour cream with only a hint of mayonnaise!) When I order sandwiches, I ask the waitress to tell the cook to hold the mayo because no matter how much I emphasize that I want “just a little bit of mayonnaise, please” they always end up putting on more than I like. So it is no surprise that when I was getting ready to bake a dessert that called for mayonnaise as a moistening agent, there was nary a tablespoon in my refrigerator. When I find myself without an ingredient on hand, I often Google a recipe on-line before going to the store. This recipe for mayonnaise is from Food Network. It was rated super well and looked easy to make. I took other reviewers’ advice and altered the recipe to my own taste. I never buy mayonnaise now as I can make my own in one or two minutes. There is something comforting about knowing that it’s nothing more than an emulsion of a few simple ingredients that I use every day when cooking. Try this recipe and I think you will agree: homemade mayonnaise is easy and far tastier than its store-bought counterpart!
Ingredients
1 egg yolk*
1 tbsp lemon juice
1/2 tbsp Dijon mustard
Kosher salt
3/4 cups neutrally flavored oil (vegetable, canola, peanut)
Instructions
- Place the egg yolk in the bowl of the food processor and add the lemon juice and mustard. Season with salt, to taste. Turn the machine on and very slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.
- Cook's Note: If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.
Notes
*This recipe calls for using a raw egg yolk. For health reasons, I prefer to use organic pasture raised eggs for this recipe.
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http://www.dishingthedivine.com/2012/05/18/homemade-mayonnaise/ Copyright 2012 Dishing the Divine
Tags: 60 min or less · easy · kitchen tips
I love my mom’s potato salad, but it takes several hours to make and sometimes I don’t have that much time (or energy! phew…. this pregnancy stuff is draining!). I came across this potato salad recipe eons ago on Brown Eyed Baker and its simplicity intrigued me. I have made it twice in three weeks, which is not something that I generally do. Because it is so easy to make, so tasty, and it goes well with so many main courses, this will be a mainstay in our house. Best part? No potato peeling required! Yahoo! 
I grabbed herbs from my garden when I did not have the ones specified on hand. I like a mixture of oregano, parsley, thyme, marjoram, and even a bit of basil. You can use your favorites! Because it can be served hot, at room temperature, or cold, this recipe is great for all seasons!
herbed vinaigrette potato salad
Ingredients
2 pounds small red potatoes, cut into bite sized pieces (somewhere between quarters and sixths)
1 small (5-ounce) white onion, halved
3 tablespoons white or golden balsamic vinegar
1 tablespoon cider vinegar
½ teaspoon Dijon mustard
¼ teaspoon honey
¼ cup olive oil
1 tablespoon minced shallots
1 clove garlic, minced
1 tablespoon chopped fresh chervil (I used oregano)
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
½ teaspoon salt, plus more to taste
½ teaspoon freshly ground pepper
Instructions
- Place the potatoes and the onion in a pot and add enough salted water to cover by at least 3 inches. Bring the water to a boil and immediately reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
- Meanwhile, make the dressing by combining the balsamic vinegar, cider vinegar, Dijon mustard, and honey in a small mixing bowl. Whisk to combine. Slowly drizzle in the olive oil in a slow, steady stream, stirring constantly. Stir in the shallots, chervil, chives, parsley, ½ teaspoon of the salt, and pepper. Let the dressing sit for at least 10 minutes at room temperature for the herbs to infuse their flavor.
- Drain the potatoes and discard the onion. Transfer the potatoes to a serving bowl. Stir the dressing just before pouring it over the potatoes and toss to coat well. Season with salt and pepper to taste. Serve hot, at room temperature, or cold.
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http://www.dishingthedivine.com/2012/05/12/herbed-vinaigrette-potato-salad/ Copyright 2012 Dishing the Divine
Tags: 60 min or less · easy · vegetarian
