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.

Simple But Easy Cranberry Sauce (With No Pulp) for Thanksgiving

1 package cranberries

1 ½ cups of water

2 cups of sugar

Wash Cranberries and put in a large sauce pan, add 1 ½ cups of water.  Bring to a boil and boil until the cranberries are all popped open.  Then you mash it with a potato masher until they are all mashed while you are still cooking on medium heat. Once all mashed, remove from heat and use a strainer to seperate the juice from the pulp.  The juice will be thick. Push it all through the strainer so that all that is left is the skins (or the pulp is left--small amt). Put back in a sauce pan and add 2 cups of sugar to juice. Cook it without boiling until sugar is dissolved (medium-low heat) stirring continuously. When it almost looks like it is going to boil it is done (and there is a better chance of setting up).  Pour into containers and refrigerate.Can make it a week or more ahead of the holiday. 

Best Cheese Ball Ever

This is a Christmas tradition for my family (recipe courtesy of Kori Leary)

2 - 8oz. Cream Cheese                                 
1/2 Cup Grated Cheddar Cheese                 
1 tsp. Chopped Chives (optional-I omit)     
1 tsp. Garlic Salt  
1 tsp. Parsley (I use dried)                                       
1 - 5oz. Old English Kraft Spread
1 Tb. Miracle Whip
1/2 tsp. Onion, grated (with juice)
1 tsp. Lemon Juice 

Mix all ingredients together. If mixture does not seem stiff enough to roll, can chill it in the refrigerator for an hour before rolling in nuts. Roll in chopped nuts (I prefer finely chopped pecans) to form a cheese ball.  Can chill overnight. We love it served with Chicken and a Biscuit crackers.