Bulk of Waffles and Blueberry Sauce

• Sallys Baking Addiction
  
• Makes 8-9 waffles
• 2 cups (260g) whole wheat flour (spoon & leveled)
• 3 teaspoons (1 Tbsp) baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
• 2 Tablespoons brown sugar*
• 1 and 3/4 cup (420ml) buttermilk
• 1 teaspoon pure vanilla extract

Quadrupled x4- makes about 30waffles

        8c whole wheat flour

       12 t or 1/4c baking powder

        2 T cinnamon (original recipe said 2t, i added 2 T)

        1 t salt

        8 eggs

        1/2 c butter

        8 T or 1/2 c sugar

        6 c buttermilk

        4 t vanilla

(I added 1 c pumpkin)

1. Preheat waffle maker on medium-high heat.
2. Whisk the flour, baking powder, cinnamon, and salt together in a large bowl. Whisk the remaining ingredients in a medium bowl until combined. Pour into dry ingredients and whisk until combined and no large lumps remain.
3. Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is on the smaller side) and close the lid. Cook the waffles util golden brown and crisp, 5-6 minutes. (You can keep waffles warm in a 200°F (93°C) preheated oven until all are finished!)
4. Serve warm waffles with your favorite toppings!
5. 
   

Blueberry Sauce

6 c frozen blueberries

1 and1/2 c sugar

1 c fruit juice or water

6 T lemon juice (1/4 c and 2 T) with lemon zest

6 T cornstarch

1 and 1/2t vanilla

1. In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat and gently stir in vanilla and lemon zest.

Red, White, blueberry Trifle

 Skinny taste

feeds 10 people

My friend Afro made this most delicious red/white/blue dessert for a summer BBQ. She fit this is one of those fancy 14 c trifle dish. It looked so beautiful and was so amazingly yummy

Ingredients-

Two- 10 oz sour cream angel food cake, cut into 1-inch cubes

4 pints blueberries

4 pints strawberries

two- 12 oz frozen whipped topping or (4c of heavy whipped cream, freeze bowl and metal whisks- whip for 4 min)

one- 5 oz white chocolate, cream cheese or vanilla pudding mixes

3/4 c sweetened condensed milk

2 c water or milk

Directions-

• Whisk the condensed milk and water in a bowl.
• Whisk in the pudding mix for 2 minutes.
• Let stand for 2 minutes or until soft-set; fold in the whipped topping.
• Arrange half of the cake in the bottom of a 14-cup trifle dish.
• Sprinkle evenly with a layer of blueberries.
• Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).
• Top with a layer of strawberries.
• Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
• Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
• Cover and refrigerate at least one 1 hour.

11/12/21 made it, I made it one time and forgot to add the extra milk or water to the pudding, the final product was thick (but still delicious)

Lemon Blueberry Cake

Mel's Kitchen Cafe

Mels Kitchen Cafe

CAKE:

•  1 cup (2 sticks, 8 ounces) butter, softened to room temperature
•  1 3/4 cups (13 ounces) granulated sugar
•  1 tablespoon fresh lemon zest
•  4 large eggs (7 ounces), room temperature
•  2 teaspoons vanilla extract
•  2 1/2 cups (12.5 ounces) all-purpose flour
•  2 teaspoons baking powder
•  1/4 teaspoon baking soda
•  1/2 teaspoon salt
•  1 cup buttermilk (storebought or homemade)
•  1/2 cup fresh lemon juice (from about 3 lemons)
•  2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
•  2 tablespoons all-purpose flour

WHIPPED LEMON CREAM CHEESE FROSTING:

•  12 ounces cream cheese, softened to room temperature
•  1/2 cup (1 stick, 4 ounces) butter, softened to room temperature
•  4 1/2 cups (18 ounces) powdered sugar
•  1 to 2 teaspoons fresh lemon zest
•  1 tablespoon fresh lemon juice
•  2 tablespoons heavy cream

GARNISH:

•  Fresh lemon slices
•  Fresh blueberries

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.
2. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don't cut down the time on this step).
3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
5. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
6. In another bowl, toss the blueberries with the 2 tablespoons flour (see note above). Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
7. Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
9. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn't fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
10. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
11. This cake, once frosted, lasts very well in the refrigerator for several days (I've made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!

NOTES

Lemons: zest the lemon(s) before juicing them (it will cut down on the number of lemons you need to use). Speaking of number of lemons, you'll need about 4-5 lemons for this recipe, plus more if you want to garnish the cake with lemon slices.

Blueberries: as stated in the ingredients list, frozen blueberries work well in this cake. The baked cake is slightly wetter around where the blueberries bake into the cake but it's not too noticeable, in my opinion. Remember not to thaw them first. I've actually noticed that the blueberries don't sink to the bottom of the cake as often with frozen blueberries - I think it's because the flour adheres to the blueberries better, helping them cling to the batter. I've never tried it but I suppose you could try just barely misting fresh blueberries with a bit of water (maybe 1/2 teaspoon max!) before tossing with the flour to help prevent sinkage. To be honest, it doesn't really bother me if the blueberries tend to gravitate toward the bottom of the cake but if you are more particular, there's an idea for you.

Frosting: Also, the frosting makes for thick layers of frosting in between the cake layers and on the top and sides. If you like a little less frosting-to-cake ratio, you could probably cut down the frosting ingredient amounts or just use less and save the rest of the frosting to spread on other goodies.

Pans: I've often spread the batter into 3 8-inch pans (with at least 2-inch sides) but find more often, I simplify and bake it in 2 9-inch layers.

Alli's Baked French Toast with lemon curd

Baked French Toast 

serves 8

For the French Toast: 
Butter, for greasing
1 loaf crusty sourdough or French bread ( I added an additional 1/2c of leftover crushed cereal)
8  whole eggs
2 c. whole milk (egg nog instead)

1/2 c.  heavy cream

1/2 c. sugar

1/2 c. brown sugar

2 tbsp.  vanilla extract

1 t salt ( I added, it was not from original recipe)

For the Topping:
1/2 c.  flour
1/2 c. firmly packed brown sugar
1 tsp.  cinnamon
1/4 tsp.  salt
Freshly grated nutmeg (optional)
1  stick cold butter, cut into pieces
Warm syrup, for serving
Butter, for serving
1 c. 
fresh blueberries, for serving

You assemble it the night before and let it sit and get even more luscious in the fridge overnight

1. For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!
2. For the topping: Mix the flour, brown sugar, cinnamon, salt, and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and use a pastry cutter to mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
3. When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
4. Scoop out individual portions. Top with butter, drizzle with warm pancake syrup, and sprinkle with blueberries.

Some comments from readers-

Caramelized some bananas and brown sugar

doubled the cinnamon

generally double the topping because people always ask for more of it

fried apples

12/22/21 made it in the morning and didn't have it soak overnight. Turned out delicious. I had 3 different types of leftover breads and they all tasted and worked out well together. I mixed half plain yogurt and half whipped topping for one of the toppings and frozen blue berries

Can add Lemon curd (pudding) to the top of the cooked French toast- makes one cup

Lemon Curd

Dbl    Original Recipe
1c        1/2 c. 

granulated sugar

1/2c    5 tbsp. 

unsalted butter, diced

1/2c     1/4 c. 

fresh lemon juice (from 3 lemons)

6          3 

large eggs + 1 egg yolk, lightly beaten

1/2t      1/4 tsp. 

kosher salt

Combine the sugar, butter and lemon juice in a small saucepan over medium-low heat. Cook just until the butter melts. Whisk in the eggs. Cook, stirring frequently with a rubber spatula, until the mixture thickens and coats the back of a spoon, 6-8 minutes. Do not let the mixture bubble. Pour then press through a fine-mesh strainer into a bowl. Press plastic wrap over top and let cool to room temperature. Refrigerate until set, about 2 hours.

Alli Amazing Blueberry Muffins

Muffins

Makes 12-24 muffins

Preheat oven 400, cook for 20 min

4c            1 3/4- 2c flour

1c    1c sugar

1t             1/2t salt

4t             2 t baking powder

2/3c         1/3c vegetable oil(one time I used applesauce)

2eggs      1 egg

2/3c         1/3c milk (can use buttermilk and one time I used egg nog)

1/2c         1/4 c cubed butter (put pureed bananas in place of butter)

3t             1 1/2t cinnamon

2c            1 c fresh blueberries (I used frozen)

I did add some protein powder

Topping- sprinkle over muffins before you cook

2/3c         1/3c flour

1/2c         1/2c sugar(I didnt double the sugar)

1/4c         1/4c cubed butter (I didnt double the butter, one time I used coconut oil- worked great)

1t             1/2t cinnamon

Mix the dry ingredients first, then stir the liquid ingredients in a well in the middle of the dry ingredients. Mix it all together. Fold the blueberries in. Put the paper muffin cups in the muffin pan. Plop the muffin mixture in the muffin pan.

Mix the topping ingredients in a bowl. Pour on  top of the muffins.

8/1/20 so delish, double the recipe next time

11/21/20 I used egg nog in place of milk and applesauce in place of oil.

Blueberry & Avocado with grapefruit dressing

A Bountiful Kitchen

• 1 large head of lettuce, preferably Romaine or leaf lettuce, washed,dried and chopped
• OR one 8-12 oz bag of Spring mix or Spinach (about 15 cups total greens)
• 1 pint of blueberries, washed
• 1-2 avocados, cut into chunks or sliced
• 1 cup dried apricots, sliced
• 1 cup crumbled Gorgonzola or Blue cheese, crumbled, I used regular white cheese (mozzarella) and sliced it up in small cubes
• 1 cup toasted pumpkin seeds or sunflower seeds or almonds (salted or unsalted)
• could add cooked quinoa
• 
  

FOR DRESSING- (2 quantities to choose from)
less    More

2/3    ¾ cup fresh squeezed grapefruit juice
1/4    ½ cup white or golden balsamic vinegar
1       2 cups light olive oil or canola oil*
1/2    1 teaspoon salt
1/2    1 teaspoon pepper
1/8    ¼ cup green onion, white part only
1/8    ¼ cup honey or sugar, more or less to taste
optional- 2 cups leftover chicken breast meat, cooked and cut into chunks

I made the less version of the dressing

1. Place the lettuce in a large bowl. Toss with remaining ingredients, reserving some of each of the ingredients for topping the salad for presentation.
2. Make the dressing by whisking all of the ingredients together in blender until green onions are smooth.
3. Drizzle dressing on top of salad or dress the salads individually.
4. Refrigerate any leftovers.

This salad may be made ahead and all of the individual ingredients stored in Ziplock bags until ready to serve. Do not cut the avocados until ready to serve. 
-For serving, reserve some of the ingredients and place on top of the salad after tossing the rest of the ingredients together in bowl. Drizzle dressing on top. 
-If you are doubling the salad, one recipe of the dressing will cover a double or triple batch of salad.
-If you need to cut the avocados early, toss them with some lemon juice and a bit of the dressing and seal with plastic wrap pressed next to the avocado in a bowl or ziplock bag without smashing the avocado. Pressing all of the air out and tossing with something acidic will prevent the avocado from browning! Make sure to refrigerate.
- I used a mixture of Butter lettuce and Spring Mix in the salad photographed, which I love, but don='t recommend if you're going to let the salad sit in the fridge for a while. Butter lettuce is wonderful, but very tender and doesn't hold up well if it has to sit for very long, refrigerated or unrefrigerated! Romaine or other bagged lettuces which have been spun very dry that are pre packaged work well if you have to let the salad sit for a while on a buffet table.

Waffles and Blueberry sauce

• 4 large eggs
• 3 cups milk (I have used everything from skim milk to thick buttermilk…so whatever you have on hand should work)
• 1/2 cup oil (I used melted butter or coconut oil)
• 1 teaspoon ground cinnamon
• 1/2  teaspoon baking soda 
• 1 Tablespoon baking powder
• 2 cups whole-wheat flour
• 1/4 c wheat bran, wheat germ, flax
• 1/2 teaspoon salt
• Serve with Blueberry sauce

1. Preheat your waffle iron.
2. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
3. Add in the flour, baking powder and soda, and salt and whisk together just until the large lumps disappear.
4. When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 - 4 minutes each).
5. Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!

these are very filling waffles.

Blueberry sauce  (raspberry or blackberries)

• 2 cups frozen blueberries 
• 1/2 cup honey
• 2 tablespoons fresh lemon juice
• 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
• 1/2 teaspoon vanilla extract
• Zest of 1 lemon (about 1 tablespoon), optional

1. In a medium saucepan over medium heat, combine the blueberries, honey and lemon juice. Stir frequently, and bring to a low boil.
2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat and gently stir in vanilla and lemon zest.

4/2/21 made this one several times, its so delicious.

32oz frozen strawberries, blackberries, blueberries, raspberries

1 c honey

4 T lemon juice

4 T cornstarch

1 t vanilla

Apple Crisp

All Recipes

Apple filling
5 apples - peeled, cored, quartered, and cut into 1/4-inch slices
1/4c blueberries
1/4c lemon juice
2 tablespoons butter
1/3 cup brown sugar
1/3 cup white sugar
1/4 teaspoon cinnamon


Topping
1/2 cup all-purpose flour
1-1/2 cup bran cereal(crushed in the blender) or barley nugget cereal (such as Grape-Nuts®)
1/2 cup melted butter
1/4 cup white sugar
1 t cinnamon and nutmeg
1/4t salt

preheat oven 375
spray inside of 8x8 pan
Mix apples and lemon juice, then mix in the rest of the filling. Pour into 8x8 pan
Now mix the topping, pour on top of apples.

bake 25-30min

2/4/16  It was good but I prefer a crispier and crunchier topping, so add oats next time.

Grape Crepes

100 Days of Real food

Original recipe Makes 12-15 crepes, next time double it for family of 5 to have extras or freeze the crepes.

double        original recipe
6                 3 eggs
2                 1 cup whole-wheat flour
2                 1 cup milk
1 1/4c         ¾ cup water
1/2              ¼ teaspoon salt
2                 1 tablespoon butter, melted + extra for cooking                                        

2                 1 scoop of protein powder (optional, if you add it- add a little more milk)

1. put all ingredients in blender or bowl and mix well. Let stand about 15 minutes.
2. Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
3. Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
4. Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
5. After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
6. Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe. 
   Serve with 100% pure maple syrup or plain yogurt, granola, grape sauce and sometimes chloe likes to put peanut butter on them.

Grape OJ sauce-

Double       Original

4T               2T             Butter

6T               3T             Frozen condensed OJ

6T               3T             Any type of fruit juice

2c                1c             halved grapes

                                    cinnamon and/or allspice

melt 2 T butter in pan

Whisk and Add 2-3T condensed OJ

Add 2-3T water of any type of juice

Add 1c sliced grapes and let warm up 5min

Can add cinnamon or allspice

I like to zest some of the outside of 1 orange, and dice up the orange into the sauce

Or

Blueberry sauce or use blackberries instead of blue berries

Delicious!!!!

Whole Wheat and Gluten Free Pancake and Waffle Mix

1. Whole Wheat Pancakes or Waffles  

Weelicious

makes 6 batches of pancakes or waffles

(dry mix recipe fits my 10 cup container)

•  9c whole wheat flour
•  3T baking powder
•  2T baking soda 
• 2 1/2 t  salt

• Preparation1. Mix all ingredients together and store in an airtight container in a cool, dry place.

• to make whole wheat pancakes or waffles:  Original batch serves 4, double serves 4 with left overs. 
• Double   Original
• 4T            2T ground flax seeds
• 2              1 large egg, whisked
• 2               1 cup buttermilk**
• 2               1 tablespoon vegetable or canola oil (can subsitute applesauce)
• 2               1 cup pancake mix

1. To Make Whole Wheat Pancakes or Waffles - Serves 4
2. 1. Add milk and vinegar to make buttermilk- let sit 5-10 min, and oil in a large bowl, Then Whisk the egg, and flax let sit for 5 min
3. 2. Whisk in the pancake mix until just combined.
4. 3. Heat a large pan or griddle over medium heat and grease with butter or oil.
5. 4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
6. 5. Flip the pancakes and cook for one minute longer and serve.
8. Note: Mixture can also be used in a waffle iron following manufacturers directions.
9. **If you do not have buttermilk you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. This mix also works beautifully with any type of milk you prefer! Let sit 5min

Can add different variations- 

*banana pancakes- add 1-2 mashed bananas to liquid ingredients then add the dry ingredients

*apple or peach or blueberry pancakes- thinly slice one apple or peach and then chop up and add to the end product of the pancake mixture

*pumpkin pancakes- 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, 3/4 cup of pumpkin, with 3/4c buttermilk mix with liquid ingredients first then add to the dry
*oatmeal raisin pancakes-  Add this to the dry ingredients- 1 c oatmeal, 1 t cinnamon. Then add 1/2 c raisins and 1/2-1c  more buttermilk to liquid mixture then stir liquid and dry together.

Can freeze the made pancakes or waffles in the freezer.

2. I made muffins from this pancake mix. Worked out so wonderful
Similar to Pumpkin Choco Chip Muffins

DBL      Original
2c          1 c milk plus 1 t vinegar
2            1 mashed banana
4            3 eggs
3c          1 &1/2c pureed pumpkin
2c          1 c sugar or honey
1/2c       1/4c flax
2c          1 c crushed bran cereal (or wheat bran or oats or granola)

2 t         1 t baking powder

1 t           1/2 t baking soda

3-4         2 scoops of protein powder
5-6c       3 and 2/3c pancake mix
choco chips


Original reciope 12 muffins

DBL recipe 24-27 muffins
In a small bowl - Mix milk and vinegar first and let sit 10min. 

In a medium bowl- Then add and stir: banana, pumpkin, sugar, and flax. Follow up with cereal, pancake mix, and choco chips.
350 for 17 minutes

7/20/25 one time i made this doubled- it made 24 muffins

I made this recipe but I forgot to add the pumpkin puree. Still turned out delicious

3. Gluten Free PANCAKE MIX

MinimalistBaker

Serves: 8-10

• 1 cup brown rice flour
• 3/4 cup white rice flour
• 1 cup GF oat flour
• 1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)
• 1/4 cup yellow cornmeal
• 3/4 tsp xanthan gum
• 1 tsp salt
• 1 Tbsp baking powder
• 1/2 Tbsp baking soda
• 1/4 cup granulated sugar*

FOR PANCAKES

• 1 cup Gluten Free Pancake Mix
• 1 egg
• 1 Tbsp butter, melted
• 1 - 1 1/2 cups low-fat buttermilk (or non-dairy milk)*

Instructions

1. Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
2. To make pancakes, whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
3. Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
4. Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
5. Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.