Syrup - Buttermilk, Nutella, Cinnamon, Coconut, Strawberry, Raspberry

Buttermilk Syrup - Our Best Bites

¾ c buttermilk

1 ½ c sugar

1 stick butter

2 T. corn syrup

1 tsp soda

1 tsp vanilla


Instructions:
 Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan

Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

Nutella Syrup

½ c butter

½ c sugar

½ c milk

½ tsp soda

½ tsp vanilla

¼ c nutella

Combine butter, sugar and milk into a medium saucepan over medium heat. Stir until melted. When mixture starts to boil reduce heat and stir in baking soda and vanilla. Syrup will bubble and rise. Remove from heat and stir in Nutella until melted. Drizzle over pancakes.

Cinnamon Syrup~ The Sisters Cafe

½ c butter

¾ c. buttermilk

1 c. sugar

½ tsp soda

1 tsp cinnamon

Place butter, buttermilk and sugar in a pot over medium heat. Stir until butter melts and sugar dissolves. Bring to a boil, and boil one minute. Remove from heat and add baking soda and cinnamon. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving.

Coconut Syrup

1/2 C butter


3/4 C buttermilk


1 C sugar


1/2 t baking soda


1-2 t coconut extract

Strawberry Sauce - Our Best Bites

1 pint strawberries

1/3 c. white sugar

1 tsp. almond extract (my favorite) or vanilla extract

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

Strawberry Syrup – The Sisters Café

1 Cup sugar

1 T cornstarch

¼ tsp. cinnamon

2 cups roughly chopped strawberries

Combine sugar, cornstarch, and cinnamon in saucepan; stir in strawberries. Bring to a boil over medium heat.  Cook and stir 2 minutes or until slightly thickened. Remove from heat and cool slightly. This makes about 2 cups of syrup.  (frozen strawberries, thawed, would work too.)

Blueberry Syrup

1 cup sugar

2 T. cornstarch

1 cup water

1 cup blueberries

1 T. butter

In a heavy pot, combine sugar, corn starch and water. Cook about 5 minutes or until thickened. Stir in blueberries. Simmer for 10 minutes or until blueberries burst. Add the butter and stir until melted. Serve warm. Keeps in the refrigerator for up to 30 days

Raspberry Syrup

(Jamie Cooks It Up, Yield: 1 ½ cups, time: 10 min)

4 tsp cornstarch

½ cup sugar

1 12 oz package raspberries, fresh or frozen

1 ½ tsp water

1 ½ tsp lemon juice

1 T. butter

½ tsp vanilla

dash salt

1.    Add cornstarch to a medium pan.

2.   Add sugar and mix

3.   Add water and lemon juice and mix

4.   Add berries

5.    Bring mixture to a boil over medium high heat, stirring frequently.

6.   Let it bubble and boil for 1 minute. It should thicken

7.   Remove from heat and add 1 T butter, ½ tsp vanilla and dash salt

Waffles

Overnight Waffles
 ~ The Sisters Cafe


½ tsp instant yeast

2 cups flour

1 T sugar

½ tsp salt

2 cups milk

8 T butter melted and cooled

½ tsp vanilla

2 eggs

1. Before going to bed, combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature (I found a gallon pitcher worked best)

2. Brush the waffle iron lightly with oil and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter. (I just stirred the eggs into the batter without separating them. Seemed to work well.)

3. Pour batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

I watch for the steam to stop rising from the waffle iron before I check for doneness. Also, these freeze well if you have extras. A quick toast in the toaster oven crisps them up again and they taste almost as good as fresh.

Waffles of Insane Greatness
submitted by Melanie~The Sisters Cafe

1 ½ cups flour

½ c cornstarch

1 tsp baking powder

½ tsp soda

1 tsp salt

2 c whole milk or buttermilk

2/3 cup oil

2 eggs

1 T sugar

1 ½ tsp vanilla

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

Whole Wheat Blender Waffles
- The Sisters Cafe

1 c plus 1 T whole wheat berries

1 c milk

2 eggs

4 T oil

2 T sugar or honey

2 tsp baking powder

½ tsp salt

Blend wheat berries and milk on high for 4-5 minutes, until batter is smooth. Add remaining ingredients and blend on low for a minute, or until incorporated. Cook on hot waffle iron. (Stir batter before pouring into waffle iron, because the heavier wheat particles will settle at the bottom.) Makes about 10 waffles.
(To make pancakes instead of waffles, use 1 c. wheat berries and 2 Tb oil.)

            PB Pancakes –favfamilyrecipes.com

1 cup all-purpose flour

            1 tsp. baking soda

            1/4 tsp. salt

            3 Tbsp. sugar

            1 1/2 cups buttermilk

            1 large egg

            1/2 tsp. vanilla extract

            1/2 c. peanut butter

            1 banana, diced

                       

Combine flour, baking soda, salt, sugar, buttermilk, egg, vanilla and peanut butter into a large mixing bowl. Stir until thoroughly mixed. Add the diced banana and gently stir into the batter.

            Spoon about 1/4 c. of batter into a non-stick skillet over medium heat. With spoon, form a round pancake. Let cook until batter starts to bubble, takes about 1-2 minutes. Flip and cook until browned, about 1-2 additional minutes. Transfer to plate.

            Continue until all pancake batter is used. Keep pancakes warm.

            

Ultimate 7 layer Dip (Mel's Kitchen Cafe)

The Ultimate 7-Layer Dip

YIELD: SERVES 8-10

Note: STOP! Don't get scared away by all the components and ingredients listed below. I promise it's not as complicated as it looks - and I promise the result is worth it. This recipe is usually served in a clear dish so you can see the layers. For a crowd, double the recipe and serve in a 13 by 9-inch glass baking dish. Keep in mind that the parts of the prep for the tomato and guacamole layers need to sit at room temperature for 30 minutes before proceeding with the recipe.

INGREDIENTS

Tomato Layer:
• 4 large tomatoes, cored, seeded, and chopped fine
• 1 jalapeno, seeded and minced
• 3 tablespoons finely chopped cilantro
• 2 green onions, finely minced
• 2 tablespoons lime juice (from about 2 limes)
• 1/8 teaspoon salt
Guacamole Layer:
• 2 green onions, sliced thin, green and white parts separated
• 1 jalapeno chile, seeded and finely minced
• 1 small garlic clove, minced
• 2 tablespoons lime juice (from about 2 limes)
• 3 avocados, pitted, peeled and chopped
• 3 tablespoons chopped fresh cilantro
• Salt to taste
Black Bean Layer:
• 1 16-ounce can black beans, drained but not rinsed
• 2 garlic cloves, minced
• 2 teaspoons fresh lime juice (from about 1 lime)
• 3/4 teaspoon chili powder
• 1/4 teaspoon salt
Sour Cream Layer:
• 1 1/2 cups sour cream
• 1 cup shredded pepper jack cheese
• 1 cup shredded sharp cheddar cheese
Cheese Layer:
• 1 cup shredded pepper jack cheese
• 1 cup shredded sharp cheddar cheese
Extras:
• Tortilla chips, for serving

DIRECTIONS

1. For the tomato layer, in a medium bowl, combine tomatoes, jalapeno, cilantro, minced green onions, and lime juice. Stir in salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture through a fine mesh strainer or colander and discard the liquid. Set aside.
2. For the guacamole, in a small bowl, combine the white parts of the green onions, jalapeno, garlic and lime juice. Let sit for 30 minutes. Add two-thirds of the avocado to the bowl with the jalapeno mixture and mash with a potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in the green parts of the green onions and the cilantro. Season with salt. Set aside.
3. Pulse black beans, garlic, remaining lime juice, chili powder, and remaining salt in a food processor until mixture resembles a chunky paste. Transfer to a glass 8X8 or 9X9-inch dish or similar sized bowl, spreading into an even layer. Quickly rinse and wipe out the food processor and pulse the sour cream, 1 cup pepper jack cheese cheese and 1 cup sharp cheddar cheese until smooth. Dollop the sour cream mixture on top of the black bean layer, smoothing to the edges in an even layer.
4. Sprinkle evenly with remaining cheese. Spread guacamole over cheese and top with tomato mixture. Sprinkle with additional sliced green onions, if desired, and serve with tortilla chips. The dip can be tightly covered and refrigerated for up to 24 hours.

Peanut Butter Torte

browneyedbaker.com
(Source: Baking: From My Home to Yours by Dorie Greenspan, pages 282-283)

Yield: 6 to 8 servings

1¼ cups finely chopped salted peanuts (for the filling, crunch, and toppings)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ cup mini chocolate chips (or finely chopped semisweet chocolate)
24 Oreo cookies, finely crumbled or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2½ cups heavy cream
1¼ cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1½ cups salted peanut butter – crunchy or smooth (not natural)
2 tablespoons whole milk
4 ounces bittersweet chocolate, finely chopped

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.

Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.

Wipe out (no need to wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish the Torte: Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the springform pan; it’s easiest to warm the pan with a hairdryer, then remove the sides, but you can also wrap a kitchen towel dampened with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Serving: I like to serve the torte with strong espresso, but it lends itself to being paired with black tea, hot cocoa or even a not-too-thick not-too-sweet coffee milkshake.

Storing: Well covered, the torte will keep in the refrigerator for about 2 days; just make sure to keep it away from foods with strong odors.

Chocolate Cream Pie

CHOCOLATE CREAM PIE

yield: 8 to 10 servings

 

prep time: 5 hours

 

cook time: 10 minutes

 

total time: 5 hours

INGREDIENTS:

For the Crust:
24 Oreo cookies, crushed into crumbs
3 tablespoons butter, melted and cooled

For the Chocolate Cream Filling:
2½ cups half-and-half
Pinch salt
1/3 cup granulated sugar, divided
2 tablespoons cornstarch
6 egg yolks, at room temperature
6 tablespoons unsalted butter, cold and cut into 6 pieces
6 ounces semisweet or bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
1 teaspoon vanilla extract

For the Whipped Cream Topping:
1½ cups heavy cream
4½ teaspoons granulated sugar
½ teaspoon vanilla extract

DIRECTIONS:

1. Make the Crust: Preheat oven to 350 degrees F. Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Refrigerate the lined pie plate for 20 minutes. Bake for 10 minutes, until the crust is fragrant and set. Cook on a wire rack while the filling is prepared.

2. Make the Chocolate Cream Filling: Bring the half-and-half, salt and 3 tablespoons of the sugar to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar. Stir together the remaining sugar and cornstarch in a small bowl. Whisk the yolks thoroughly in a medium bowl for about 30 seconds, until slightly thickened. Add the cornstarch mixture and whisk until the mixture is glossy and the sugar has begun to dissolve, about 1 minute. When the half-and-half reaches a full simmer, drizzle about ½ cup hot half-and-half over the yolks, whisking constantly to temper; then whisk the egg yolk mixture into the simmering half-and-half. Return to a simmer, whisking constantly, until 3 or 4 bubbles burst on the surface and mixture is thickened and glossy, about 15 seconds longer.

3. Off the heat, whisk in the butter until incorporated; add the chopped chocolate and whisk until melted, scraping the bottom of the pan with a rubber spatula to fully incorporate. Stir in the vanilla, then immediately pour the filling through a fine-mesh sieve set over a bowl. Using a spatula, scrape the strained filling into the baked and cooled crust. Press plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is cold and firm, at least 4 hours or overnight.

4. Make the Whipped Cream Topping: When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the vanilla. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling and garnish with shaved chocolate, if desired. Serve immediately.

(Recipe adapted from Baking Illustrated)