Kern Family Belgian Waffle Recipe (emeril lagasse)

 

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 4 large eggs, separated
• 2 tablespoons sugar
• ½ teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted
• 2 cups milk
• non-stick cooking spray

• Preheat the waffle iron according to the manufacturer's instructions.  In one medium bowl sift together flour, baking powder, and salt.  Set aside.  In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow.  Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.  Combine the egg-milk mixture with the flour mixture and whisk just until blended.  Do not over mix.  In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.  Using the rubber spatula, gently fold the egg whites into the waffle batter.  Do not overmix!  Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid.  Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes.  Serve immediately.

Note: I actually start with melting the butter in a large bowl and then add the separated eggs into two bowls (whites in a clean one, yolks with the melted butter) . This just saves me extra bowls.

Also I make 1.5 of this recipe for our family of 7.

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biscuits

Biscuits

Makes 10-12

Ingredients

2 cups flour, plus more for kneading

1 Tbl baking powder

1 tsp sugar, plus more to taste

½ tsp salt

8 Tbs butter, cold (1 stick)

¾ cup half-and-half or buttermilk

Cooking Directions

Preheat oven to 450 degrees and grease a baking sheet or cast-iron skillet.  Mix together the flour, baking powder, sugar and salt.

Cut the stick of butter to pieces and work it into the flour mixture with your hands or pastry blender until it resembles pea-size crumbs. (I use a cheese grater to cut the butter into small pieces)  Add the half-and-half or buttermilk, mixing until the dough is a bit loose and sticky.

Pour the dough onto a floured surface and knead for a minute.  Dough should be smooth and no longer wet.  You can sprinkle more flour on the surface if you find it’s sticking.  Make the dough into a ball and hit it with a rolling pin, (I just punch it) turning it and folding it in half every few whacks.  Do this for a couple of minutes.

Roll out the dough until it’s ¼ of an inch thick and then fold it in half.  Using a round biscuit cutter, cut out the biscuits from the folded dough.  Place on a greased baking sheet or in a cast iron skillet close together, about 1/8 of an inch apart (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.

If you don’t want to roll and cut them out, after kneading and beating the dough drop the dough onto the baking sheet with a spoon.  They’re not as symmetrical biscuits are also known as cat-head biscuits), but they’re no less delicious.   

French Dip and French Bread

French Dip

1 rump or round roast

4 cans Campbell’s beef consume (or beef broth)

3 packages Good Seasons Italian dressing mix

4 cans water

French Bread

Swiss Cheese

1. Add all ingredients in a crock pot.  Cook on low for 6-8 hours.  Shred beef after finished cooking and serve on toasted French rolls with Swiss cheese.  Use marinated juice as dipping sauce.

Megan Murdoch

French Bread

½ c. warm water

2 T. yeast

1 tsp sugar

2 cups hot water

3 Tbsp sugar

1 Tbsp salt (heaping)

1/3 c. shortening

6 c. flour

1. Dissolve warm water and yeast with sugar. In another bowl combine hot water, sugar, salt, shortening and let sit.
2. Cool mixtures and then mix.  Add 3 cups flour.  Beat til smooth  Andd another 3 cups.  Leave spoon in dough and allow to rest/rise for 10 minutes.  Mix 1 minute.  Repeat 5 times. 
3. Put olive oil on hands and divide into 2 loaves.  Shape.  Let rise 30 minutes and bake at 400 for 35 minutes.

Megan Murdoch

No Knead Bread

3 cups bread flour
1 ¼ teaspoons salt
¼ teaspoon active dry yeast
1 1/3 cups water (cool, 55 to 65 degrees)
Combine the flour, salt and yeast in a medium bowl. Add in the water and stir to mix. Cover the bowl with a tea towel and set the bowl at room temperature for about 12-18 hours. Remove the dough from the bowl, shape it into a round by tucking the edges of the dough into a seam, cover the dough in a floured tea towel and let rise again in a warm place for two hours. Preheat the oven to 475 degrees. Put a heavy pot with a lid (like a Le Creuset casserole or a Dutch oven) in the oven to heat. Carefully remove the hot pot from the oven and invert the dough into the pot, seam-side up.
Cover the pot and bake for 30 minutes. Remove the lid and continue to bake an additional 15 minutes or until the crust is a deep brown color. Cool the bread before slicing into it.
Makes 1 10-inch round.

http://www.alaskadispatch.com/article/comfort-bread

Grandma Coombs' Original Bread Recipes

These are Grandma's Coombs' actual original bread recipes (as copied and remembered by Mom):


Quick White Bread – 2 loaves
(Mom's comments are in red)
2 pkgs active dry yeast
½ c. warm water
¼ c. sugar
¼ c. shortening (this one she eventually changed to margarine, and I used margarine until I stopped using it and went to butter.)
1 T. salt
1 c. warm milk
¾ c. warm water
6 to 7 c. Pillsbury all purpose flour
(add a little flour before you add yeast)
Soften yeast in ½ c. warm water. No need to sift. Measure up lightly spooning into cup, leveling off. In bowl blend sugar, shortening, salt, milk ¾ c. water and 2 c. flour. Beat till smother (with spoon). Add softened yeast mixture. Gradually add remaining flour to form a stiff dough. Knead on floured surface until smooth and satiny – 7 to 10 min. adding flour as necessary. Place in greased bowl. Grease all sides. Cover with towel. Let rise in warm place 85 to 90 degrees until light and doubled in bulk – 1 ½ hr. Punch dough down. Cover and let rise for 30 min. Place on floured surface. Knead for 1 min. to remove air bubbles. Divide in 2 portions. Cover. Let rest 10 min. Shape in loaves. Cover in pan, rise for 1 hour. Don’t rise too much. Bake at 400 for 35 to 40 min. to double, double all but yeast – only use 3 pkgs. (she never shaped the loaves, she always rolled them out. I suspect that this was a recipe she had gotten somewhere and I copied it)


Quick White Bread (Variation 2)
4 loaves
½ c. shortening
½ c. sugar (save about 1 T. to put in yeast)
2 T. salt
2 c. warm milk
Scald the above 4 ingredients
3 pkg yeast
1 c. warm water
Little sugar
These 3 make the yeast mixture
After milk is scalded add 1 & 1/2 c. cold water to help cool scalded milk.
Add 4 c. flour, beat with beater, then add yeast mixture. Then add 2 more c. flour and beat with beater. Knead with hand after adding 4 more c. flour.
Raise till rounded
Knead
Raise 30 min.

Quick White Bread (variation 3)
Scald: 1/4 c. margarine
1/4 c. sugar
1 T. salt
1 c. milk
Mix 2 T. yeast and 1/2 c. warm water
After milk is scalded, add 3/4 c. cold water to help cool scalded milk.
Flour - 6 to 7 cups
Add 2 cups flour, beat then add yeast mixture, then remaining flour a little at a time. Knead, raise til rounded, knead, raise 30 min. Roll out and put in tins, raise, bake 350 for 30 min.
Makes 2 loaves

Quick White Bread (variation 4)
Scald: ¼ butter or margarine, ¼ c. sugar, 1 T. salt, 1 c. milk (skim doesn’t work as well)
In a separate container mix ½ c. warm water and 2 T. yeast. Add about 1 to 2 t. of sugar to this mixture. (If when you are ready to add the yeast mixture it has not raised at all, you need to discard this mixture and try again. You yeast is dead). When milk mixture is scalded add to it ¾ c. cold water to help it cool. Then to that mixture, add 2 cups loosened flour – a little at a time. Then add yeast mixture and mix. Then add the remainder of the flour. Total flour is 6 to 8 c. Don’t add it all. Sometimes you don’t need all the flour. The difference is how packed or loose the flour is in each cup. Loosen is the key.

Knead the bread about 5 to 8 minutes, or mix with bread hook. Spray a pan with Pam, put the dough in it, cover it, and let raise until it is double in size – and rounded. This usually takes around an hour but the house temperature makes a lot of difference. Knead the bread down, cover, and let raise 30 more minutes. Divide dough in half, roll out in a rectangle the width of a bread pan. Roll up. Spray pans with pam or coat the sides with shortening. The dough needs to be rolled in the pan so it is slightly coated with the Pam or shortening. Let raise – probably about 30 min. Mother had a cardboard measure that she used to see how high it should raise. Bake 350 for 30 min.

*I only notice slight variations in these recipes. Obviously the change from shortening to butter is the first change. Also, the original recipe had a higher oven temperature and cooked for a longer time. Variation 2 is a double batch which is almost the same as variation 3.

Grandma Coombs' Quick White Bread

I've been searching for the perfect sandwich-bread recipe for probably three or four years now. I can't tell you how many recipes I've tried. I've been looking for an even crumb and good heavy slices for sandwiches (i.e. not so fluffy that it falls apart when you spread peanut butter). Really I've been searching for the homemade bread of our childhood.

A few months ago, I went searching again in my cookbook of Mom's recipes and found a "Quick Bread" recipe that I hadn't tried. Surely this couldn't be the wonderful bread that I remembered! But I was willing to try anything. So I pulled out the recipe and started mixing. Even as I began the first kneading cycle, I could tell that something was different about this bread. It takes an extra rise and requires heating the milk (which many cookbooks label as "old-fashioned and not necessary"). I suspect the difference comes from heating the milk (though I'm not sure why) so don't skip that step. When the loaves came out of the oven, they quickly disappeared and my family proclaimed this to be the best bread ever. My search is over and I had the recipe the whole time.

Grandma Coombs' Quick White Bread

Ingredients:
1/2 c. warm water (with a little sugar added in)
2 T. yeast
1 c. milk (I use whole)

1/4 c. sugar
1/4 c. butter [Grandma used shortening]
1 T. salt [I use 2 teaspoons]
3/4 cups of ice water
6-7 cups of flour

Directions:

Mix sugar and yeast into warm water until dissolved at the bottom of the mixing bowl.

In a different glass bowl or measuring container, mix the milk, 1/4 c. sugar, butter and salt. Heat until butter is melted and milk is scalded (about 2 minutes in my microwave). Add the cold water to the milk mixture to reduce the temperature.

Add milk mixture and 2 cups of flour to the yeast mixture in the mixing bowl.

Mix until combined.  [I add an autolyse (sitting period) of 20 minutes here.]

Add 4+ cups more of flour until dough starts to form into a ball. Knead for 5 minutes in a mixer.

Let raise until double. Knead again for several minutes and raise again for 30 minutes.

Knead for a minute more - to work out bubbles. Put into pans, raise until doubled.

Bake at 350 degrees for 30 minutes. Makes 2 loaves.

Mom told me several days ago that Grandma Coombs once won the Grand Prize at the Utah State Fair for her bread.  It's a great recipe!

Pecan Caramel Rolls

OVERNIGHT RECIPE
* 1 package dry yeast (about 1 T)
* 1 cup warm water
* 1/4 cup granulated sugar
* 1 teaspoon salt
* 2 tablespoons melted butter
* 1 egg
* 3 1/4 to 3 1/2 cups flour
* 1 cup butter (more)
* 2 cup brown sugar (more)
* 4 tablespoon corn syrup (more)
* 2 T cream
* 2/3 to 1 cup pecan halves
* sprinkle of Cinnamon if you like

In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate for a few hours.

In a non-stick sauce pan melt butter, brown sugar, corn syrup and cream. Pour half of the caramel into greased oblong 9 by 13-inch pan or two round cake pans. Sprinkle pecans on the bottom of the pan. Place the rest of the caramel on stove on low to keep soft. On floured board, roll out the dough into about a 9 by 15-inch shape. Spread rest of the caramel over the dough and sprinkle with Cinnamon. (The last time I made this I actually had to make the caramel a few times because I wasn't able to cover all of the dough so you may want to double the amount of caramel you make). Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices (I use string or floss) and place in the 9 by 13-inch prepared pan. Spray plastic wrap with non-stick spray and then cover the rolls. Place in refrigerator overnight. In the morning take it out of the refrigerator while you preheat the oven. Bake in a preheated 375 degree oven for 25 to 30 minutes. For the last 5 to 10 minutes, cover with tin foil and put on the bottom rack. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

I found the basics for this recipe here and then adjusted it and tweaked it over a few times to make a gooey -sticky caramel roll. We use it for Christmas morning so I make the whole thing and then refrigerate it overnight. Then I just take it out and pop it in the oven in the morning. It's even better if you use mom's Cinnamon roll recipe and add the caramel instead of her filling, but I can't spin it like she does when I have caramel inside.

Naan

INGREDIENTS (Nutrition)
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

DIRECTIONS
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Posted by Vickie

Butterscotch Bubble-Loaf

24 frozen Rhodes rolls
1 pkg. 3 oz. regular butterscotch pudding (not instant)
1/2 c. brown sugar
1 t. vanilla
1 t. cinnamon
1/3 c. melted butter
1 c. nuts (optional)

Mix all the ingredients, but the rolls, in a sauce pan. Heat until sugar has dissolved. Place the frozen rolls into a greased bundt pan. Pour liquid mixture over the rolls. Cover pan with plastic wrap sprayed with Pam. Let rolls rise until double or even w/top of pan. Put tinfoil underneath your pan in the oven because it usually drips. Bake at 350 degrees for 30 to 45 minutes.

This is our family's traditional Christmas morning breakfast (comes from Trent's family).

Red Lobster Biscuits

Heat oven to 450 degrees.
Combine 1/4 c. melted butter and 1/4 t. garlic powder. Set aside.
2 c. bisquick - don't pack in tight or the mixture will be too dry
1/2 c. shredded sharp cheese
1 t. dry parsley
2/3 c. milk
Combine above ingredients & beat for 30 seconds (by hand). Drop by spoonfuls on an ungreased cookie sheet (not non-stick). Bake 8-10 minutes. Remove from oven and brush on garlic butter mixture.

Pan Breadsticks

1 1/2 cup warm water
1 T. yeast
1 T. sugar
Combine together until yeast dissolves

3 1/4 cups flour
1 1/2 t. salt (add w/ last cup of flour)
Knead for 3 minutes

Roll out to 1/2" (shape of 9x13 dish)
Melt 1/2 cube butter in 9x13 pan
Cut dough into strips, roll in butter, set in dish.
Let raise for 30 minutes. Bake at 400 for 10 to 20 minutes.
Can sprinkle garlic and/or parmesan cheese before baking.

I think these are Noah's favorite breadsticks!