This recipe makes about 20 - 21 waffles

6 eggs, separated
1 1/4 cups unsalted butter, melted and cooled
4 1/2 cups milk
5 1/4 cups whole wheat pastry flour (white will work as well)
1/4 cup sugar
1/4 cup baking powder
4 teaspoons cinnamon (I use Ceylon)
2 teaspoons salt
3 apples, peeled, cored and thinly sliced

Heat waffle iron.

In a medium bowl, whip egg whites until stiff.

In a large bowl, beat egg yolks until pale yellow and thick. Mix in butter and milk and set aside.

In another large bowl, whisk together flour, sugar, baking powder, cinnamon and salt. Add to egg yolk mixture and mix well to incorporate.

Starting with about a quarter of the egg whites, fold into batter to lighten. Incorporate remaining egg whites by folding them into the batter.

Pour about 1/2 cup of batter into waffle iron and cover with 6 - 8 apple slices. Close lid and let cook until done to your liking. Repeat until all waffles are cooked.

These are fine just with butter, but if you can find or make apple cider syrup, that is the best.

Nantucket Cranberry Pie

I was going to have a finished picture of this to post, but our schedule has changed since I first posted our menu for the week. We are having to miss the potluck in order to be there for some family members. Fear not. It is for something good. Here is the recipe in any case, and I'll post a picture sometime around Thanksgiving.

2 cups cranberries, washed and picked over
1 cup walnut pieces
1/2 cup sugar

2 eggs
3/4 cup butter, melted and cooled slightly
1 cup sugar
1 cup flour
1 teaspoon almond extract

Preheat oven to 375. Butter a 10" pie pan. I have also successfully made this in a stoneware pan.

Place cranberries, walnuts and sugar in pie pan and toss to mix. In a medium bowl, mix eggs, butter, sugar, flour and almond extract. Stir until smooth. Pour over cranberry walnut mixture and smooth over the top. Bake for about 40 minutes, or until center is set.

St. Martin's Day Almond Crescents

Dough:

1 cup warm milk
3 large egg yolks (use the extra whites for meringues or to add to tomorrow's scrambled eggs)
1 cup confectioner's sugar
1/2 cup unsalted butter, softened
1/2 teaspoon almond extract
4 cups bread flour
2 1/2 teaspoons yeast

Filling:

2 cups almond meal
1 cup confectioner's sugar
2 tablespoons milk
1/2 teaspoon almond extract

Glaze:

2 cups confectioner's sugar
2 - 4 tablespoons milk
1/4 teaspoon almond extract

Put all ingredients for dough in bread machine (or mix conventionally) and run on dough cycle. Let rise until doubled.

Mix filling in a medium bowl.

Split dough in half and roll out, one at a time, into 1/4 inch thick circles and cut into 8 wedges each. Place about a tablespoon of the filling on the wide edge of the wedge and roll up. Place on a greased baking sheet, point side down. Cover and let rise until doubled.

Meanwhile, preheat oven to 375˚ F.

When rolls have risen, bake in for about 20 minutes. Cool before glazing.

Mix glaze while rolls cool. Drizzle glaze on rolls and serve. Makes 16.

Labels: Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 12:00 AM