{ Vanilla Bean Liege Waffles }

Ever heard of Liege Waffles?

No?

How about Belgian Pearl Sugar Waffles?

No?

Never???

Really????

Yeah, me either.

Until a couple months ago when I saw this recipe posted. Soft. Caramely. Crunchy bursts of sugar.

I needed these in my life.

ASAP.

Of course, then came the holidays, and so much to do. I had bought the Pearl Sugar and planned to make them on Christmas Day.

Then I didn't.

After the world calmed down and all peace and order was restored here post holidays, I decided, I MUST make these.

And so, I did.

I did a little research about these delectable lil puffy bites of goodness.

Here is what I found:

The Liège waffle is a richer, denser, sweeter, and chewier waffle. Native to the greater Wallonia region of Eastern Belgium - and alternately known as gaufres de chasse (hunting waffles) - they're an adaptation of brioche bread dough, featuring chunks of pearl sugar which caramelize on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and prepared in plain, vanilla and cinnamon varieties by street vendors across the nation. Via Wikipedia

I love that this is actually a street vendor treat. According to what my more 'citified' friends are telling me, Liege Waffles are now becoming quite popular with Food Truck vendors. Of course, being in the middle of rural nowhere, I've never even SEEN a food truck.

So, I have to make my own waffles.

Whatever.

Fortunately, it's not hard. Takes a while because the dough has to rise, but, it's not hard at all.

Unlike most waffles, this is not a batter. It is a dough.  This is what it looks like on the iron.

See the vanilla bean?

The white chunks are the pearl sugar. It looks like this:

 They are not really pearl shaped at all. They are more like crystals. Like large salt.

Where do I find this magic sugar you ask?

Specialty stores, natural food stores, and, of course, online.

They sound expensive, right? They really aren't bad. My box (from a specialty store in my area) was under $5.

This is what they look like when they are done. They are beautiful and rustic.

That don't look like no eggo!

Thank goodness.

You can see the sugar pearls here. And the shiny parts? Caramelized sugar.

Yum.

Vanilla bean freckles.

Stack 'em up!

Add some syrup!

Or eat plain! You don't even need it. They are very sweet!

Dig in, they are worth the wait.

Vanilla Bean Liege Waffles

Recipe adapted from Gingerbread Liege Waffles by Darla of Bakingdom

1/3 cup  hot milk
1/2 cup (1 stick) unsalted butter
2 eggs, at room temperature
1 vanilla bean*
2 cups bread flour
2 1/4 teaspoon (or 1 packet) instant yeast
1/2 teaspoon salt
3/4 cup Belgian pearl sugar

*you can also use vanilla extract (in place of the vanilla bean) to make regular waffles verses vanilla bean waffles

 

In a medium bowl or measuring cup, heat the milk until it’s hot enough to melt the butter. Stir the butter into the milk, stir until melted. Add the eggs, whisking lightly. Split vanilla bean down the middle, scrap out the caviar. Stir into the milk mixture, set aside.

In a large bowl, or the bowl of a standing mixer with the dough hook attached, combine the flour, yeast, and salt. Turn the mixer to low, and slowly add the warm milk mixture in a slow steady stream. Increase speed to medium, beat until the dough barely sticks to the bowl, this will take about about 7 or 8 minutes. Scrape sides as necessary. Lightly oil a bowl, place the dough in there. Cover & allow to rise until double (about 1 hour).

Once doubled, turn on the waffle iron. Knead the pearl sugar into the dough. Set aside to rest while the iron heats.

Divide the dough into 7- 4 ounce pieces. One piece at a time, spread the waffle dough into the hot iron. Cook until golden brown (about 2 to 3 minutes). Let sit for about 1 minute before serving (the melted sugar will be HOT). Serve warm, plain, or with syrup or with other garnish.

Be very careful not to burn yourself : 1. with the hot iron, and 2. with the melted sugar.
Someone MAY have done this. Someone MIGHT possibly have a blister on her thumb.
I have no idea who. *looks around and whistles*
Dang that delicious melty sugar!

PS, don't throw out your vanilla bean pod. Make some Vanilla Sugar!
(yes, the recipe calls for the caviar, but you can use just the pod).

{ Grammy's Pancakes }

Sit down now, and let me tell you about my Grammy's pancakes.

They. Are. Delicious.

Fat and fluffy. Golden and crispy. Tender and yummy.

Delicious.

These are a definite Christmas Breakfast staple around here, and any other time of the year we feel like having them. ;)

Grammy, who is actually my hubs' grandmother, has been making these for him since he was tiny.

Possibly before, I'm not sure about that, I'd have to ask.

A few years ago Gram mentioned that the recipe that she had taped inside her cabinet door was getting hard to read. I wrote her a new one with her promise that I could have the old. It's written in her handwriting, and up in the corner, it says quite clearly that this recipe is for my husband's pancakes.

I now have it taped inside my cabinet door, but I have it inside plastic.

I don't have step-by-step photos of this because it was my supper.

I quite literally took photos seconds before eating these.

Quick photos, you know, so my pancakes didn't get cold!

Speaking of that, do you all have dinner or supper?

I have supper. My husband has dinner. Different names, yet eaten at the same time.

We've debated about this so much over the years that my hubs now simply refers to it as
"The Evening Meal".

There's nothing quite like Breakfast for Dinner Supper is there?

So, to make my Grammy's fluffy, tender, crispy edged pancakes, here's what you'll need:

Grammy's Homemade Pancakes

Oil for frying pan

Large frying pan 

and

1 Egg
1/2 Cup Buttermilk
1/2 Cup Flour
1 1/2 Teaspoons Sugar
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Tablespoon Oil


Whisk together until smooth.

Pour a bit of oil into your pan and let heat. Drip a drop of the batter into the oil. When it begins to sizzle, add your pancakes.

When bubbles form on the cakes, carefully flip them over.

Test center by poking a small hole in it. If batter comes out, cook another minute or so.


Place on a paper towel just for a second to absorb any extra oil, then place on plate and serve!

This recipe makes about 6 medium sized pancakes.

For my family of 3, I made 2 recipes.

They are super delicious with your standard syrup, strawberries and whipped topping, or you can make your own syrup following my recipe here. This is perfect for when you want pancakes but forgot to buy syrup. All you need to do is keep a small bottle of Maple flavoring on hand (and sugar and water)!

I hope you'll love Grammy's pancakes as much as we do! Be sure to let me know!

They are great for Breakfast, of course... and also for  Dinner Supper!

Tina

shared at:

Mandy's Recipe Box
33 Shades of Green
Tip Junkie
Skip To My Lou

Homestead Simple

Footnote: I hope you enjoyed this post! It took both time and love. If you enjoyed it, please take a second to comment or share it. Or both. Yeah, both!! If you didn't like it, please feel free NOT to tell me and make me face High School-esque rejection! Kthx.

{ Cheesy Ranch Potato Wedges }

Lemme just tell ya, people are obsessed with Ranch.

Ranch flavoring that is. I don't think most of America is going out and purchasing thousands of acres and hiring Cowboys.

But ... I could be wrong.

Ranch Dressings, Ranch Chips, Ranch Croutons, Ranch Crackers, Ranch, Ranch, Ranch.
Go to a restaurant and listen to people order dressing. I'm betting a good 75% order Ranch.
I order Vinaigrette. Coloring inside the lines was never my strong suit.

Oh, Hidden Valley, did you KNOW you were creating an obsession?

I think you did.

I host monthly Game Nights here. Mostly, it's teenagers. Shockingly, I'm ok with this. I like these teenagers.

I made these taters up for said Game Night (this month's theme was "I Mustache You A Question").

Here's your line up:

Cheesy Ranch Potato Wedges
8 potatoes, scrubbed clean

1 teaspoon seasoning salt

1 teaspoon garlic

1 teaspoon dried parsley

1/3 cup oil

salt, pepper

1 to 2 Cups Shredded Cheddar Cheese

1-16 oz container Sour Cream

1 packet Ranch Dressing Mix

3/4 cup Milk
Bacon, fried and chopped or Real Bacon Bits
Green Onion (if desired)

These take a while to bake, but they are so easy.

First, scrub up some taters. I did 8 - this is a rather large recipe.

Chop them into wedges, then toss them in 1/3 cup oil.

Mix up 1 teaspoon garlic powder and 1 teaspoon seasoned salt. 

Toss in a little regular salt and black pepper.

You can add other seasonings if you like too!

Place wedges on baking sheet lined with parchment (or foil) and sprinkle seasonings over them.

Sprinkle with a bit of dried parsley too (optional)

Bake at 400 F for about 45 minutes or until tender.

While those are baking, make your Ranch Sauce. In a bowl, mix together a 16 oz container of Sour Cream, a Packet of Ranch Dressing Mix, and 3/4 cup milk. Put in fridge until potatoes are done.

When tender, remove potatoes from oven and top with hobgobs of cheese (1-2 cups).

 Return to oven for about 5 minutes, or until cheese is melted and gooey.

Remove from oven, and top with Ranch sauce.
Pour it all on. Well, pour on at  least 1/2 of it, and save the rest for dipping.

We wouldn't want a ranchless potato. Oh the humanity!

Sprinkle on bacon & green onion, if desired
(no green onion here, not because I don't like it, but because I didn't possess it at the time)

 mmmm... ranchy and gooey

My niece (who is 18) took the leftovers home. All of them. And there were a lot.

Did I mention this is a BIG recipe?

So yummy.

Want. Now.

Have. None.

Sad. Tina.

Credit: this recipe is based off of this one from Oh So Delicioso

{ Cheesy Potato Soup }

I know what you are thinking.

I'm posting a soup recipe in June. 

You are thinking I've gone off the deep edge.

Note: this is not going off the deep end, or off the edge. This. is different.

However:

A. It's been in the 50s & 60s here! What??

(95 to  58 in the space of 4 days is not cool, man. Not cool. Actually, it is technically quite cool though, and therein lies the problem).

B. I've never understood the concept of not eating soup in the summer. I mean, hamburgers are hot, we eat those in the summer. Lasanga is hot, we eat it in the summer. Pork Chops are hot, we eat those in the summer... and so on.

Poor soup gets a bad rap.

I think we should celebrate soup and eat it year round!

GO SOUP!

I've been asked for the recipe for this soup often. Like, very often.

Problem?

I don't use a recipe. This makes giving a recipe more difficult.

I've been making this soup for something like 132 years. Yes, it started from a recipe in a community book. Do you know what I mean? Where an organization pulls recipes together, sends them off to a printer and then sells them as a fundraiser? They are way common here in rural 'Merica.

I have no idea what book it came from, and I can say for certain that over the years, this has very much become my own recipe.

The other night when I was making it, I decided to measure things (gasp!) and write them down for you (double gasp!).

This is the result.

This recipe uses a lot of potatoes. You can use less, up to you.

My husband's grandmother tells about how her brother in law used to call her sister's potato soup "Huntin' Soup". See, he had to hunt for the potatoes. We don't want that to happen here. Unless, you know, you LIKE hunting for your potatoes.

Warning- this is a LARGE recipe. Great for big families or leftovers. Or you could halve it, if you feel the need. This is easily 3 meals for my family of 3.

Here we go:

Tina's Cheesy Potato Soup

8 Cups Water 
(salted to taste, remembering your bouillion & cheeses will be salty)

1 teaspoon garlic powder

1-2 teaspoons dried parsley

1/4 cup diced onion

Butter (to taste)

2 teaspoons of powdered chicken bouillon

(or 1 can of chicken broth. If you use this, only use 7 cups of water)

Stir together in a large pot.

Add in 3-4 cups peeled, diced potatoes (depending on how many potatoes you want in your soup)

Bring to a boil, turn to medium, and let boil until potatoes are tender.

Once they are tender, add 1/4 cup flour to 1 cup water in a small bowl/measuring cup/etc. Mix together until smooth. Slowly pour this into your soup. 

You can use more/less flour. This will make your soup thick and hearty. 

Turn the heat down. This is where we add in the cheese. Do not let boil after the cheese is added.

We are all about high quality here, so add in 

2-3 cups of processed cheese food (aka Velveeta)

this photo is deceptive, but I used about 2 1/2 cups

 Feel free to use other cheese, but I have tried the lot and always end up back at Velveeta.

After that is melted, I throw in a couple handfuls of whatever cheeses I have in the fridge.

Here I used Mozzerella & Mild Cheddar.

Let melt.

This is most delicious with toppings of green onion, crumbled bacon, sour cream, and more cheese.

Sadly, I'm the only one in the house who thinks so.

Just cheese it is.

Serve this up with a salad, my Red Lobster Clone Biscuits or a nice crusty bread & it's a tasty meal.

And yes, even in the summertime.

Tina

Easy, squeezy printable here.

{ Homemade Chicken & Noodles? Yes, please! }

Ahhhh... comfort food.

Who can't love that?

What is your favorite comfort food? 

Mine is a tie between mashed potatoes and these... homemade chicken and noodles.

If you are really evil, you'll put your noodles OVER the mashed potatoes.

Carb friendly? I think not.

My mom has been making these noodles for as long as I can remember. She used to make them every year for the county hospital bazaar. She would make and dry them, then bag to sell. In the week prior to the bazaar, we'd have noodles hanging on a rack on top of the dining room table for days. I used to like to help her break them. I don't know why, but it made me happy to snap them. (If there are any psychologists reading, please don't tell me what that says about me, kthanks). 

Once at the bazaar, they sure didn't last long. They were a hot seller.

You can feel free to make these and dry them. It will take a while longer for them to cook, once dried, however.

Actually, my  mom still makes them for a bazaar, just a different one. Now, she sells them cooked  at the Christmas Craft Bazaar in the food booth. She makes 2 roasters full, and never comes home with any. Nary a noodle left.

My, often BPIC and BFF (Baking Partner in Crime & Besty Friend Forevah), Lori, had to have surgery on her ankle, due to a car accident she was in a couple years ago, so we made some for her. And for us, and for some people at church.

Something like 16 recipes. Yes, we did. Oh, "we" is myself and my momma, of course.

Ok, I know I'm a real loser here, but I cannot find the card with the rest of the noodle photos on it.

So, pretend with me, please?

Bea's Homemade Noodles

What you'll need is:

Cooked and shredded chicken*

Chicken broth/stock*

1 Cup Flour

1 Egg

1/2 teaspoon salt

1/2 teaspoon chicken soup base (like McCormick- optional)*

2 Tablespoons milk

*if making Beef and Noodles, use beef broth/stock, and, you know.. beef instead of chicken.

Throw together in a mixer with a dough hook, or do it like mom does- in a food processor. You can also mix by hand, but ya gotta get in there, with your fingers. It will require a good bit of kneading to get it smooth enough.

It will be properly mixed when the dough forms a smooth ball in the mixer/processor.

Turn out onto a well floured surface, if the dough is still tacky, roll it around in the flour and knead a little. Then, roll out thinly. My mom rolls hers thinner than I do, but roll to your preference. 

(I just said 'roll' a lot).

Mom uses this funny little contraption to cut

(forgive the photo, I took it with my phone)

I cannot find one online to show you though. I did find these, which look quite nice, but I know absolutely  nothing about.

I, however, go old school. I like to roll up the dough, then cut with a knife. Then you have to unroll each noodle. Mom says I'm wasting time.

Probably right ;)

You can also use a pizza cutter either with the dough still flat out, or the dough rolled.

Always be generous with your flour!

You will want to cut these down shorter as well, unless you like long, spaghetti length noodles. If that's the case, you are golden.

As you cut, lay your noodles on a floured baking sheet. Dust and toss them as you add more. This will prevent clumping.

You can hang or lay your noodles to dry, but I prefer to drop right away and cook.

Drop a few at a time (to prevent clumping) into chicken stock (or beef if you want beef and noodles) when it is at a rolling boil. After you've dropped your noodles, reduce heat to low.

Cook for about 30 minutes, depending on thickness, until tender. If your noodles are super thin, they will cook much faster. Stir often.

Recipe feeds 2.

I love, love, love to make these with mom on Thanksgiving in the afternoon after everything else is already cleared. Turkey and noodles... yurm.

Here's another noodle recipe, it's basically the same, but a little more eggy. Also, his must be VERY thin, because mom's do not cook in 2 minutes!

 

Pastor Ryan's Homemade Pasta (@ Pioneer Woman)

They show you great step by step photos (which I failed at).

Here are all kinds of tips on making/cooking noodles.

Making noodles for the first time is kind of a learning process, but it's not hard. 

Just remember

Tina

Shared on Gooseberry Patch Recipe Round Up
Shared on Let Bird's Fly 10-6-11
Shared on Around My Family Table 10-6-11
Shared on Miz Helen's Country Cottage 10-6-11
posted at Hugs & Cookies XOXO  10/12/11 
Posted at Everyday Mom's Meals Church Supper 10/16/2011

{Chicken Tortilla Soup. Amen}

After 5 days of vacation, and 5 days of eating out, it was good to get home and prepare my own food.

It should seriously be illegal to eat out that often.

So, what did I make 2 hours after returning home?

Chicken Tortilla Soup.

Om. nom.

I’ll get back to the yummies in a minute.

So, how was my vacation?

Wet.

It rained, every. single. day. all. day.

argh.

We made the best of it. We were soaked, we were chilled, we paid $15 for an umbrella that broke within 2 hours.

But, we had fun.

Even if our fingers did turn pruney.

For a minute there, I thought I was Forrest Gump. Remember when he said, “One day it started raining, and it didn`t quit for four months. We been through every kind of rain there is. Little bitty stingin` rain... and big ol` fat rain. Rain that flew in sideways. And sometimes rain even seemed to come straight up from underneath.”  

Yeah, it wasn’t four months for us…. but it felt like it.

The Bean took this photo that I really like.

I love the line of umbrellas reflected in it.

Anyway, in case I haven’t made it clear- it rained.

So, naturally, soup seemed like the best thing to make upon arriving back home. Something I’d been craving all week.

Chicken Tortilla Soup

2 boneless, skinless chicken breasts
6 cups water
1 teaspoon chili powder
3 cloves garlic, finely minced
1/2 teaspoon salt
dash of black pepper
1 cup diced onions

Throw all of this into a pot and cook until chicken is done. Remove chicken and shred, place back into pot along with:

1 can diced tomatoes OR crushed tomatoes (depending on how chunky you want your soup- I use diced)
1 can (10 oz) Rotel diced tomatoes with green chilies
1 can (4 oz) green chilies (optional)
1 can (15 oz) black beans, drained and rinsed
1 can corn, drained
1 can chicken broth
2 tablespoons finely chopped cilantro (optional)

Bring to boil and allow to simmer for 30 minutes.

Check seasonings. Add more to taste.

To one cup water, add 3 Tablespoons flour. Whisk well. Slowly pour into soup to thicken. Allow to simmer another 15-20 minutes.

Top with your choice of the following:

sour cream
guacamole
diced onion
jalapenos
shredded cheese
tortilla strips or crushed tortilla chips
salsa

It’s seriously pretty too with all it’s colors.

A fest for the eyes.

And the belly.

Amen.

Tina

Print Me!

Shared on EMM's Church Suppers for 9/18/11