bcmom's kitchen

bcmom's kitchen

Wednesday, March 25, 2009


I made a bunch of toaster waffles earlier this week, and I realized I hadn't moved my waffle recipe over to this blog. So, here it is. I looked at a lot of waffle recipes before I decided on this one. This was the only one I found that didn't call for beaten egg whites, and since I don't like complicated recipes, I knew it was the one!


  • 3 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 3 cups buttermilk or soured milk
  • 3 eggs
  • 1/2 cup cooking oil


If substituting soured milk for the buttermilk, begin by combining 3 T. vinegar with enough milk to make 3 cups. Let sit at least 5 minutes.

Meanwhile, in large bowl (preferably one with a pour spout), mix the flour, baking powder, baking soda, salt and cinnamon with a wire whisk. Add the buttermilk or soured milk, eggs, and cooking oil. Whisk together until smooth.

Grease and heat waffle iron (I use 2). Pour batter into heated waffle iron and cook until done. Serve with butter, syrup, and your choice of fruit toppings.

Note that this does take some trial and error in figuring out exactly how much batter to pour into the waffle iron. Too little and the waffle isn't completely round, or in the case of the toaster waffles, you don't get complete squares. Too much, and batter leaks out the sides.

... See my Tabblo for this recipe in pictures.

Friday, March 13, 2009

Oatmeal Bread

I've Been Busy
I've Been Busy (Photo credit: bcmom)
I found this recipe in my favorite cookbook, The Best of Mennonite Fellowship Meals, and tweaked it to my liking.

Oatmeal Bread

  • 1 pkg. dry yeast (or 2-1/2 t.)
  • 2 cups whole wheat flour
  • 1 cup quick oats
  • 1/2 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 T. salt
  • 2 T. butter
  • 2-1/2 cups boiling water
  • 3-4 cups additional flour (part whole wheat)
  1. Mix yeast and 2 cups whole wheat flour. Set aside.
  2. In large bowl, combine oats, 1/2 cup whole wheat flour, brown sugar, salt, and butter. Pour boiling water over mixture and mix well. Cool to lukewarm. Add flour/yeast mixture, and mix well.
  3. Gradually add additional flour, stirring with spoon, then kneading by hand. Let rise until double in bulk and punch down. Shape into two loaves and allow to rise again. If making rolls, divide each half of dough into 12 pieces, form into rolls, and allow to rise.
  4. Bake at 350° for 40 minutes, or until done. Remove from oven, remove from pans, and brush tops with melted butter. Cool on wire racks.

I usually make rolls instead of loaves of bread. The last time I made them, Cory said I should make them all the time.

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Thursday, March 12, 2009

Spicy Potato Soup

We had this for dinner tonight.

Spicy Potato Soup

  • 1 lb ground beef
  • 4 cups peeled, cubed potatoes
  • 1 small onion, chopped
  • 3 cans (8 oz.) tomato sauce
  • 4 cups water
  • 2 t. salt
  • 1-1/2 t. pepper
  • 1/2 to 1 t. hot pepper sauce
In a Dutch oven or large kettle(5 or 6 qt.), brown ground beef and onion. Drain. Add potatoes and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

This is so easy! Tonight I only used 1/2 lb. hamburger, because that's what I had in the refrigerator, thawed and ready to use. I also chopped some celery browned that with the hamburger and onions. I used the 1 t. hot pepper sauce, and Jeffrey said it was a little spicy for him, so if you have people who don't like spicy foods, cut back on the pepper sauce and pass it around the table for the ones who like it hot. Serve with saltines.

Friday, March 6, 2009

Banana Cake

One of my friends is allergic to eggs and she doesn't eat wheat, so when I saw this original recipe for eggless banana bread, I thought I'd give it a try. Sometimes it's just so hard to find something to make that she can eat.

I substituted spelt flour for the wheat in this, and it turned out really well. It seemed more like a cake than bread, so I added the coconut topping to get this Eggless Banana Cake. (If you want banana bread, just bake it in a loaf pan and leave off the topping.)

Eggless Banana Cake

  • 3 mashed bananas (very ripe)
  • 1/2 cup honey or 1 cup sugar (part brown)
  • 3 tablespoons cooking oil
  • 1 tablespoon vanilla extract
  • 1-1/2 cups whole wheat pastry flour (or one cup whole wheat flour and half a cup white flour - or the spelt flour, of course)
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • pinch of nutmeg (not quite 1/4 teaspoon)
and add to banana mixture. Then fold in:
  • 3/4 cup chopped walnuts or pecans
Spoon mixture into a lightly greased 8 or 9 inch cake pan. Bake for about 40 minutes in a pre-heated 350° oven. When cake is done, top with broiled coconut topper.

Broiled Coconut Topper:
  • 1/4 c. butter
  • 1 c. brown sugar
  • 2 tbsp. milk
  • 1 c. shredded coconut
Cream butter and brown sugar. Add milk; mix well. Stir in coconut. Spread over warm 8 or 9 inch square cake. Broil 4-5 inches from heat, about 4 minutes or until golden brown.

This is so good!

While I was searching for a photo to use - the original photo from the original recipe I found on Flickr isn't there any more - I came across this Jacked-up Banana Bread recipe that I'm going to have to try next. (not for Peggy, but for my Jack-loving husband. Yes, I know the recipe calls for bourbon, which would be from Kentucky, but I'm using good old Jack from Tennessee.)

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