Churro Waffles

This is not so much a recipe, as a method of making everyday waffles even more spectacular!  This will work with any favorite waffle recipe you have.  We love ours topped with fresh fruit and whipped cream!

Churro Waffles

Baked waffles of choice

1/4 c. butter

1/2 c. cinnamon sugar

Melt butter on a large dinner plate, and swirl around to distribute in an even layer.

On another dinner plate, sprinkle cinnamon sugar.

Make and bake waffles according to package directions.

When waffle is done baking, remove from iron and dip each side into the melted butter (you don't want it to soak, just enough to get the cinnamon sugar to stick).

Dip each buttered side into the cinnamon sugar mixture.

Enjoy!

Strawberry Yogurt Cake

Strawberries are officially in season (as far as my backyard garden is concerned), and this is the perfect summer treat to take to parties and potlucks.

Strawberry Yogurt Cake

Recipe from A Spicy Perspective

1 c. butter, softened

2 c. sugar

3 large eggs

3 Tbsp. lemon juice, divided

zest of 1 lemon (or use a lemon substitute)

2 1/2 c. flour, divided

1/2 tsp. baking soda

1/2 tsp. salt

8 oz. plain or vanilla Greek yogurt

12 oz. fresh strawberries, diced

1 c. powdered sugar

Sift together 2 1/4 c. flour, baking soda and salt.

Min in the lemon zest and set aside.

Cream together the butter and sugar until light and fluffly.

Beat in the eggs, one and a time.

Add 1 Tbsp. lemon juice.

Alternate adding the flour and yogurt mixture, mixing after each addition, just until incorporated.

Toss strawberries with the remaining 1/4 c. flour.

Gently fold into batter.

Preheat oven to 375 degrees.

Grease and flour a 10" bundt cake pan, and pour in the batter.

Place in the oven, and reduce the temperature to 325 degrees.

Bake for 60 minutes, or until a toothpick comes out clean.

Remove from oven and allow to cool at least 20 minutes in the pan, then turn onto a wire rack to cool completely.

Once cooled, whisk together remaining 2 Tbsp. of lemon juice and the powdered sugar.

Drizzle over the top of the cake.

Corn Bread

I love cornbread.  It is a go to side dish at our house, and definitely isn't new here on the blog.  

However, I have three recipes, and two have been posted here before.  I thought it was time to consolidate, and explain my reasonings.

The first recipe (Creamed Corn Bread) is best.  It is moist, has great flavor and texture, makes for a better leftover, and overall we like it the most.

The second version (Corn Bread) I did away with completely until I found myself reverting back to it for certain recipes.  For example, I prefer it if the cornbread is paired with something else (like in this cornbread taco bake recipe), as opposed to being eaten alone.  It also works perfectly for any recipe that calls for a boxed corn bread muffin mix; (just omit the liquid ingredients and you've got the same thing).  If you don't have creamed corn to make the first version, this is the next best thing. 

The third version (Dry Corn Bread Mix) is excellent for camping/vacations.  You can toss everything in a bag and just add water when ready to bake.

Creamed Corn Bread

1 c. cornmeal

1 c. all-purpose flour

1/3 c. sugar

1/3 c. butter, melted

1 Tbsp. baking powder

1/2 tsp. talk

3 eggs

1 can cream-style corn

Combine cornmeal, flour, sugar, baking powder and salt; stir to combine.
Puree creamed corn in food processor or blender until smooth.
Whisk eggs lightly and add to creamed corn.
Pour corn/egg mixture into dry ingredients; stir until well blended.
Pour into greased 8x8" or 9x9" pan.
Bake at 400 degrees for 25-30 minutes or until toothpick comes out clean.
Serve warm or at room temperature with honey butter.

Corn Bread
1 c. flour
4tsp.  baking powder
1 c. corn meal
1/4 c. sugar
3/4 tsp. salt
2 eggs
1/4 c. butter or shortening
1 c. milk

Combine dry ingredients and mix.
Add eggs, butter and milk, beating with a fork until barely smooth.
Pour into 8x8" or 9x9" greased pan.
Bake at 425 degrees for 20-25 minutes.

Dry Corn Bread Mix
1 c. flour
1 c. cornmeal
4 tsp. baking powder
1/3 c. sugar
3/4 tsp. salt
1/4 c. butter powder
3 Tbsp. powdered milk
2 Tbsp. powdered eggs
1 1/3 c. water

Combine all ingredients except water and mix.
When ready to make, add water and mix until barely smooth.
Pour into greased 8x8" or 9x9" pan.
Bake at 400 degrees for 25-30 minutes.

Dutch Oven Cobbler

As summer approaches, I thought I'd share one of my all time favorite dutch oven desserts: COBBLER.

This recipe is SO EASY, making it perfect for camping or backyard BBQ's.  Fill with whatever fruit you desire (peaches and raspberries below), top with a sprinkling of cake mix, butter, and sprite.  Delicious!  The best part about this recipe is that you can't really mess it up.  Don't worry so much about proportions and measuring; just dump it in and put the lid on.  You wont be disappointed!

Dutch Oven Cobbler

Recipe from Sandy Bishop

6-8 c. chopped fruit of choice (I almost always use 2 quarts of bottled peaches)

1 boxed cake mix; white, yellow, chocolate, whatever you prefer.

1/4 c. butter

1 can sprite or 7-up

In a 12" dutch oven, layer the bottom with fruit (drained, if using canned).

Open a boxed cake mix and sprinkle the contents over the fruit (do not make the cake as directed, just use the powder in the mix).

Cut thin strips of butter and layer pieces over the cake mix.

Carefully pour 1/2 - 1 full can of sprite over everything.  You want it to be moist on the bottom, and dry on the top.

For Briquette cooking: 

10 coals on the bottom

14 coals on the top

Bake for 30-45 minutes, until fruit is bubbling up in places and the cake is browned on the top.

Or you can bake it in a 350 degree oven for 30-45 minutes.