Harmony Ridge Lodge Raised Waffles

The mixing is done the night before and all you need to do in the morning is add a couple of eggs and some baking soda.  These waffles are crisp on the outside and delicate on the inside.

½ cup warm water

1 package of dry yeast

2 cups milk, warmed

½ cup (1 stick) of butter, melted

1 teaspoon salt

1 teaspoon sugar

2 cups of all purpose flour

2 eggs

¼ teaspoon baking soda

Use a rather large mixing bowl…the batter will rise to double the original volume.  Put the water in the mixing bowl and sprinkle in the yeast. Let it stand for 5 minutes.

Add the milk, butter, salt, sugar, and flout to the yeast mixture and beat until smooth and blended (we like to use a hand mixer).  Cover the bowl with plastic wrap and let stand overnight at room temperature.

Just before cooking waffles, beat in the eggs and the baking soda and stirl until well mixed.  The batter will be thin, pour about ¼ to ½ cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. The batter will keep well in the refrigerator for several days.

Easy Peesy Breadsticks

Ingredients:
* 6 tbsp butter or margarine
* 1 loaf of white bread dough, if you use a frozen loaf, let it rise on a plate until doubled in size, This usually takes a couple of hours.

Directions:
1. Put the butter into a 9x13 glass pan, place into cold oven.  Turn oven to 400 degrees F. while the oven is preheating, roll out dough on a floured surface into a long oval/rectangle (about the size of the pan). 
2. Cut the dough into 12 strips.  Remove pan from the oven when the butter has melted.  Take the strips of dough and place them in the butter and flip over to coat both sides with butter. 
3. Optional: sprinkle on seasoning such as seasoned salt, Italian seasonings, garlic powder, or Parmesan cheese to your liking.  
4. Bake for 12 minutes or until golden brown. 
Serve warm and enjoy!

Side note: If you make the bread dough from a bread maker, you don't need to let it rise any other time. Just roll out, cut, and bake.

Zucchini Bread

From Smitten Kitchen

Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all­purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non­stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes. 

One Hour Rolls (delicious)

2 T. yeast
1/3 c. sugar
1 tsp. salt
1 1/2 c.warm water
1/2 c. melted butter
4 1/2 c. flour sifted
2 eggs
combine yeast, sugar and salt in a large bowl. Add warm water and stir until dissolved. Add flour, butter and eggs. Let rise until double (about one hour). Form into rolls (I prefer cloverleaf) and place in a greased pan. Let rise 5 minutes more. Bake for 10-12 minutes at 425 degrees. (recipe from Erin Harding)

Kona Sweet Bread and Macadamia Honey Butter

Kona Sweet Bread
Ingredients:
        1 cup    warm pineapple juice
        2 tablespoons    active dry yeast
        1/2 cup    sugar    (1/4 Cup)
        3    eggs, room temperature
        4 tablespoons    butter or margarine, softened
        4  3/4 cups    flour   (23.75 oz)
        1 teaspoon    salt
Instructions:                                                                     

1. Combine pineapple juice and yeast in the bowl of a stand mixer and allow to sit about 5 minutes, or until foamy.  Add in sugar, eggs, and butter and mix.
2. In a separate bowl, combine flour and salt.  Add half the flour mixture into the yeast mixture and mix on low speed until fully incorporated, being careful to not over mix.  Turning off mixture, add remaining flour and incorporate using hands.  The dough should pull away from the sides of the bowl, but still be very sticky.
3. Cover bowl with a slightly dampened dish towel and allow to rise until doubled, about 1 hour.
4. Turn dough onto a floured surface and divide into 4 equal portions.  Form each portion into a ball and smooth the surface (I do this by holding the ball in one hand and gently pulling down on the surface of the ball, pinching the excess to under the dough ball…  There’s a good video here) and place on a cookie sheet that will be used for baking.  Cut an “X” on the top of each ball about 1/2 inch deep.
5. Cover with dish towel and allow to rise in the warmest part of the kitchen for about 45 minutes.  10 minutes before baking, preheat oven to 375.
6. After 45 minutes has passed and dough has risen again, remove dish towel and bake for 20-25 minutes or until golden brown.
7. Serve warm with macadamia honey butter.

Macadamia Honey Butter
Ingredients:
                        1 stick    Salted Butter
                        1 stick    Salted Margarine
        2 tablespoons    Honey       
                        4 each    Macadamia Nuts 
Instructions:                                                                     

1. Preheat oven to 350°f.
2. Chop macadamia nuts in a food processor until they are chopped into small pieces.
3. Place the chopped nuts on a cookie sheet and bake for 6 minutes or until they are nicely toasted. Removed the nuts from the cookie sheet and allow them to cool.
4. Place butter & margarine in mixer and mix until whipped. Add chopped macadamia nuts and honey and mix until fully incorporated.
5. Place in a container and serve softened.

scones

This is a great scone recipe that is super adaptable! I've made them with semi-sweet and white chocolate chips and I thought the white chocolate were better (weird since I don't normally like white chocolate!). I'm thinking white chocolate & cranberry next time. Or cranberry-orange. Or lemon-blueberry. Or ... Or ... MmmmMMMm. Oh, I've also used whole wheat flour with great results. Like I said, adaptable and EASY!

2 C flour
1/3 C sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 TB unsalted butter (frozen or really cold)
1/2 C raisins (or other filling)
1/2 C sour cream
1 large egg

Preheat oven to 400

Combine flour, sugar, baking powder, baking soda & salt in a bowl. Cut in butter (or grate, or use food processor). Add raisins (or other fillings).

In a separate small bowl whisk together egg and sour cream. Stir sour cream mixture into flour mixture until dough clumps form. Use your hands to press dough against the sides of the bowl to combine all the dough. It will seem like there isn't enough liquid, but keep working it and it comes together.

Pat dough into 7-8" circle and ~3/4" thick (on a lightly floured surface). Cut into 8 wedges. Sprinkle wedges with sugar and place 1" apart on a UN-greased baking pan.

Bake until golden or 15-17 minutes.

dinner rolls

It seems like everyone has "their" roll recipe. I'll add this one to the mix . . . Directions are for crescent-type rolls, but consider the dough a canvas. It easily turns into cinnamon rolls. Orange rolls. Whatever fits your fancy.

1 TB active dry yeast
1 1/2 C warm water
1/3 C plus 1 tsp sugar
1/2 C butter, melted
2 eggs
1/4 C instant nonfat dry milk
1 1/4 tsp salt
5 1/2-6 C all-purpose flour

Dissolve yest in water and sprinkle with 1 tsp sugar.
Add butter, eggs, dry milk, salt & 3 cups of flour.
Beat on medium speed for about 3 minutes or until dough is smooth. Stir in enough remaining flour to form a soft dough. Knead for about 5 minutes until smooth. Place in greased bowl & cover. Let rise until doubled in size; about 1.5 hours.
Punch down dough. Divide into 3 balls. Roll each ball into a 12" circle. Cut into 12 slices (pizza cutter works great!). Roll from the wide end of the dough section to the point (again, think crescent rolls). Place on a lightly greased cookie sheet and let rise until doubled; about 45 minutes.
Bake @ 375 for 11-14 minutes, or until golden brown. Rub tops of rolls with melted butter when you take them out of the oven.

Yield: 36 rolls