Waffles with Praline Butter

Praline Butter:

125 gm butter, softened {I just used one stick}

1 Tbsp icing sugar mixture {not sure what this is- I omitted it}

1 Tbsp maple syrup

1/3 cup almonds, chopped {I didn't have almonds, so I used walnuts}

Waffles:

3 large eggs, separated

1/4 cup brown sugar

6 Tbsp butter, melted

3 Tbsp bourbon {I only used 2 because Curran was eating the waffles, too, and I wasn't sure how much would cook out since waffles don't cook for very long :) }

1 Tbsp vanilla

1 1/2 cups milk

2 1/4 cups sifted flour

1 Tbsp baking powder

Beat egg yolks and brown sugar with an electric mixer until thick and pale yellow in color {about 3 min}. Set aside. Combine butter, bourbon, vanilla and milk in a mixing bowl and stir. Add milk mixture to eggs and stir batter well. Sift flour and baking powder together and add to batter. Stir well. Beat egg whites with a pinch of salt until firm but not dry. Gently fold into batter. Makes 6 waffles. 

Blueberry Muffins

I prefer to make most things from scratch, but I have always thought that you can't really beat Duncan Hines when it comes to blueberry muffins. But recently my MIL gave me some fresh blueberries that she had picked on a friend's farm, so I decided I needed to make some muffins from scratch. It turns out that it's not hard and not much more time consuming than making them from the box mix. You just have to dump and stir a few more things into the bowl. :) And everyone seems to like these!

Sweetish Hill's Blueberry Muffins: {this recipe is from Nesbit Blueberry Farm}

2 1/2 cups cake flour
1 1/2 cups all purpose flour
2 1/2 cups sugar
1/2 cup powdered milk {I didn't have this ingredient so I looked it up in my substitutions cookbook and it said you can use an equal amount of regular milk instead, so I used whole milk}
4 tsp baking powder
1 tsp salt
1 cup canola oil1 egg
1 1/2 cups water
2-3 cups blueberries (if using frozen blueberries, lightly dust them with
flour)

Preheat oven to 400 degrees. Line two 12-cup muffin tins with paper or carefully butter and flour the cups. Mix the dry ingredients in one bowl and the wet ingredients in another. Reserve the blueberries. Make a well in the center of the dry ingredients and pour in the wet mixture. Mix with a wooden or nylon spoon just until combined. Do not over mix. Carefully fold in the blueberries. Fill the cups until almost full. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool on a wire rack. Makes approx 24 muffins. (I usually end up with 28 muffins.)

Quick Cinnamon Rolls

2 {8 oz} cans crescent rolls

1/4 cup {1/2 stick} butter, melted  {I don't use quite that much}

3 to 4 Tbsp sugar and cinnamon {the recipe called for a store-bought mixture. I just used 2-3 tablespoons of sugar and about 1 tablespoon of cinnamon}

1 cup confectioners' sugar

2 Tbsp milk

Preheat the oven to 375 degrees. Unroll the crescent roll dough and separate into 8 rectangles, pressing the diagonal perforations together to seal. Brush the rectangles with the butter and then sprinkle with the sugar and cinnamon mixture. 

Roll each rectangle from the long side into a log and cut each roll into 3 small slices. Arrange the slices cut side down in a lightly greased 9 x 13" baking dish. Bake for 12-15 minutes or until light brown. 

While the cinnamon rolls are baking, whisk the milk and confectioners' sugar together. After the rolls have finished baking, drizzle with the sugar/milk mixture and serve immediately. 

Recipe from Tables of Content.

Sausage and Mushroom Quiche

I based this recipe on a quiche in Southern Sideboards, but most of it is just what I came up with on my own.


2 {9 1/2"} deep dish pie shells, partially cooked {follow directions on packaging}
2 lbs ground sausage, browned and drained
1 small onion, finely chopped
8 or 12 oz sliced mushrooms {I use 12 oz because that is the size container of the pre-washed mushrooms at my grocery, but I think 8 oz would probably be better to help the quiche from being too full}
3 cloves garlic, minced
1 1/4 cups half and half
6 eggs plus 2 egg yolks, beaten well
1 cup whipping cream
1/2 lb - 3/4 lb grated cheddar cheese
1/2 tsp nutmeg
1 1/2 tsp salt
1 tsp ground black pepper


Prepare pie shells. Brown and drain sausage and set aside. Saute onions, garlic, and mushrooms in a little butter. Mix with half and half, eggs, and whipping cream. Add seasonings and fold in cooked sausage and cheese. Pour mixture into pie shells and bake at 350 degrees for 30 minutes {or I sometimes freeze one to eat later} or until a knife inserted comes out clean. 


{Sometimes there is too much liquid to fit in the shells without spilling over, so I end up pouring some out.}