Cornbread

{ January 8, 2022 @ 7:02 pm } · { Uncategorized }
{ Comments (1) }

This is a cornbread recipe you can’t stop eating!

I usually date the recipes I get from friends but I did not record that interesting info on my card. Years ago (probably in the late 80’s or early 90’s) we were invited to Peter and Jean Biehn’s home for supper one bitter cold, snowy, windy evening. It was all you could do to want to go out, but out we went. They lived in a big older style farm house in the village of Cartersville. The main heat in the house was a roaring fire in the fireplace. I remember it as being so bitter cold but the fellowship was wonderful and the food scrumptious. Jean fixed chili bean soup and cornbread for supper. I was never a fan of cornbread, but that night I could not stop eating. I had to have that recipe! I have been a fan of cornbread ever since!

Jean shared it with me and I have been making it every winter ever since. It was worth going out to get that recipe. Thanks Jean. I think of you every time I make this recipe and your precious family.

Tonight I made beef stew and cornbread for supper. It is a cold night, but not like the night mentioned above. It was a wonderful, satisfying supper.

Print Recipe
 The Best Cornbread Ever
Bake at 350 degrees for 35 minutes. 9"x13" rectangle cake pan (greased).
Servings
Ingredients
  • 1 cup Sugar
  • 1/2 cup Butter Cream sugar and softened butter together.
  • 2 Eggs Add one at a time and beat well.
  • 3 tsp Baking Powder Add
  • 1/2 tsp Salt Add
  • 1-1/2 ` cup cornmeal
  • 1-1/2 cup flour
  • 1-1/2 cup milk Add the cornmeal, flour and milk and beat until smoth.
Servings
Ingredients
  • 1 cup Sugar
  • 1/2 cup Butter Cream sugar and softened butter together.
  • 2 Eggs Add one at a time and beat well.
  • 3 tsp Baking Powder Add
  • 1/2 tsp Salt Add
  • 1-1/2 ` cup cornmeal
  • 1-1/2 cup flour
  • 1-1/2 cup milk Add the cornmeal, flour and milk and beat until smoth.
Instructions
  1. Half recipe will do an 8"x8" pan.

Stroopwafels

{ January 25, 2020 @ 3:20 pm } · { Pat's Kitchen }
{ Tags: } · { Comments (1) }

About a year ago I discovered the amazing Dutch treat/cookie called Stroopwafels at Costco. After sharing some with my friend Donna, she did some research and found a really good recipe. This week we got together and made some. They are amazingly easy to make and as good as the ones you buy if you have a pizzelle iron. If you have never had a stroopwafel, served with a cup of steaming hot coffee, you are missing out on life!

Print Recipe
 Dutch Stroopwafels
Prep Time 1 hour
Cook Time 1 hour
Servings
depending on size
Ingredients
Waffle
Caramel Filling
Prep Time 1 hour
Cook Time 1 hour
Servings
depending on size
Ingredients
Waffle
Caramel Filling
Instructions
Waffle
  1. Mix all ingredients together in mixing bowl. I used my Kitchen Aide mixer with the paddle and blended/kneaded for several minutes. It will be the consistency of cookie dough. Cover the bowl and let rest for 45 mins.
  2. Preheat a Pizzelle Iron on medium setting (if it has a setting). Divide the dough into small balls about the size of pingpong balls.
  3. I discovered my melon scoop slightly rounded made a perfect size waffle. With a little practice we soon figured out the size of our ball with the cookie cutter and had very little scraps leftover.
  4. Place one dough ball at a time on the hot iron and close the lid. Squeeze the lid shut for a few seconds to help spread out the dough. Cook until no steam escapes and it has turned a golden brown. (This does not take long). You can peek-it won't hurt the waffle.
  5. Carefully remove the waffle from the iron using a fork and immediately use a 3-1/2 inch round cookie cutter to cut of the edges for a perfectly circular waffle. The waffle will be very thin but while the waffle is still hot, gently split it using a sharp knife. If this feels too tedious, you can just use unsplit waffles, however, the "real" Dutch Stroopwafels are split! Continue the process until all waffles are cooked and split.
Caramel Filling
  1. It works best for us if prepared the caramel after we were done cooking and splitting the waffles, Cook the caramel by heating the water, sugar, butter and corn syrup over medium heat until the sugar dissolved, stirring constantly. Bring the mixture to a boil. Add the cinnamon, salt and vanilla and boil to "soft ball stage" (234 degrees). Remove and allow to cool for 10 minutes or the caramel starts to set a little Spread between the waffles and press together. I used Caramel ice-cream topping the first time I made the waffles but prefer this recipe.
Leftover Scraps
  1. A first it felt wasteful to see our little pile of scraps from cutting the waffles into perfect circles but I discovered they were delicious to nibble on. After they cooled, I put them in a zip lock bag and the scraps made a great snack-even without the caramel.
  2. Yield: 40-48 split waffles or 20-24 unsplit.
Recipe Notes