Savory Waffles..

Recipe: Savory Waffles with Cremini Mushrooms and Poached Eggs

WAFFLES
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons unsalted butter, melted
1/4 cup minced shallots or red onion
1 tablespoon finely chopped rosemary
3 large eggs
2 cups buttermilk

TOPPING
2 tablespoons extra-virgin olive oil
3/4 cup thinly sliced shallots (about 2) or red onion
3 garlic cloves, minced
1 1/2 pounds cremini or white mushrooms
1/2 cup sweet sherry or Marsala
1/4 cup chopped flat-leaf parsley
2 teaspoons chopped thyme
Salt and freshly ground pepper
1/2 cup heavy cream
1 teaspoon vinegar
8 large eggs

1. Lightly oil an 8-inch-square waffle iron and preheat it. In a medium bowl, whisk the flour with the sugar, baking powder, salt and pepper. In another bowl, combine the butter, shallots and rosemary; whisk in the eggs and then the buttermilk. Gradually stir the wet ingredients into the flour mixture.
2. Pour one-third of the batter into the waffle iron and bake until browned, about 8 minutes. Set the waffle aside and bake the remaining batter in 2 batches.
3. In a large skillet, heat the olive oil. Add the shallots and garlic and cook over moderate heat, stirring frequently, until softened but not browned, about 3 minutes. Add the mushrooms, sherry, parsley and thyme and season with salt and pepper. Cover and simmer over moderately high heat for 5 minutes. Uncover and add the cream. Cook, stirring, until the mushrooms are tender and the sauce is thickened, about 10 minutes. Season with salt and pepper and keep warm.
4. Bring a large skillet of water to a boil and add the vinegar. Break 4 of the eggs into the water, 1 at a time. Simmer gently over moderate heat until the whites are firm and the yolks soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined platter. Repeat with the remaining eggs.
5. Meanwhile, cut each waffle into 4 squares and toast until crisp. Set 2 squares on each of 4 warmed plates. Arrange 2 eggs on each plate and spoon the mushrooms on top. Pass the remaining waffles separately.
6. MAKE AHEAD The waffles can be refrigerated for up to 1 day or frozen for up to 1 month before toasting. SERVE WITH A light salad of butter lettuce, red onion and orange slices.

http://www.foodandwine.com/recipes/savory-waffles-with-cremini-mushrooms-and-poached-eggs

Lebkuchen (German Gingerbread Cookies)

3 cups flour
1 1/4 tsp. nutmeg
1 1/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. cloves
1/2 tsp. allspice
1 egg
3/4 cup packed brown sugar
1/2 cup honey
1 cup dark molasses 1/2 cup slivered almonds
1/2 cup mixed chopped candied fruits & peels

Lemon glaze:
1 slightly beaten egg white
1 1/2 cups powdered sugar
1/2 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
dash salt

Stir together dry ingredients. In a separate bowl, beat the egg. Add the brown sugar and beat until fluffy. Stir in honey and molasses and beat until well mixed. Add dry ingredients to the mixture, stirring well until combined. Stir in nuts and fruits. Chill overnight.

Roll chilled dough on a floured surface into a 14-inch square. Cut into 3 1/2 x 2-inch rectangles or use cookie cutters to form the desired shapes. Place 2 inches apart on greased cookie sheet and bake at 375°F for 12 to 14 minutes. Let cool 1 minute before moving to wire rack. 

http://www.vistawide.com/german/christmas/lebkuchen_recipe.htm

Seriously Amazing Sugar Cookies

Ingredients:
1 c. butter
1 c. sugar
1 c. sour cream
2 eggs, beaten
2 tsp. vanilla
2 tsp. fresh orange peel
5 c. flour
2 tsp. baking powder
1 teaspoon cream of tartar
3/4 tsp. salt
1 tsp. baking soda

Extra:  (we split the batter in half, one plain other mixed)
½ cup of white chocolate chunks (small)
½ cup of dark chocolate chunks (small)
½ cup of medium ground coconut

Directions:
1.  Cream butter and sugar.
2.  Mix in sour cream, eggs, vanilla, and orange peel.
3.  Add the dry ingredients and mix thoroughly.
4.  Chill dough (at least 1 hour, or overnight)
5.  Roll 1/8 thick on a floured surface and cut with cookie cutters.
6.  Bake 8-10 minutes at 350 degrees.

Pumpkin Chocolate Chip Cookies

INGREDIENTS:

1/2 cup butter

1 cups cane sugar

1/2 cups of brown sugar

1 egg

1 cup canned pumpkin

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 cup semisweet chocolate chips

DIRECTIONS:

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. 

Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets. 

Bake for 15 (+/-) minutes in the preheated oven, or until light brown. Cool on wire racks.

Cheesecake Factory Cheesecake

• 
  Ingredients

crust

• 1/4 cup finely chopped pecans
• 1/4 cup finely chopped almonds
• 1/4 cup finely chopped walnuts
• 3/4 cup finely chopped vanilla wafers
• 2 tablespoons melted butter

Filling

• 1 1/2 lbs cream cheese
• 1 1/3 cups sugar
• 5 large eggs
• 16 ounces sour cream
• 1/4 cup flour
• 2 teaspoons vanilla extract
• 2 teaspoons lemon juice

Directions

1. Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
2. Cheesecake: All above ingredients should be at room temperature before your begin.
3. Start by beating the cream cheese until light and fluffy.
4. Keep the mixer on a low setting throughout the beating and mixing process.
5. Add the sugar a little at a time and continue beating until creamy.
6. Add one egg at a time and beat after each egg.
7. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
8. Add the sour cream last and beat well.
9. Pour cream cheese into the spring pan.
10. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
11. When time is up, prop open oven door and leave in oven for one hour.
12. After one hour, remove from oven.
13. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
14. A cheesecake should season.
15. The wait is worth it.
16. The flavor ripens and becomes enriched.

© 2011 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/107544

Mami's Oh So Yummy Oatmeal Cookies

Ingredients:

1 cup of butter
1 cup of brown sugar
1/2 cup of evaporated cane sugar
2 eggs
2 teaspoons of Vanilla extract
1-1/4 cups whole wheat flour
1/2 tsp of baking Soda
1 tsp of baking Powder
1 tsp of Sea Salt
3-1/2 cups of quick-cooking oats
1/2 cup of dried apples (diced)
1/2 cup of raisin or currants

Preheat at 325'

In large bowl mix soften butter, and sugars whip it up, then add in the eggs, vanilla. Combine in the flour, b-soda, b-powder, sea salt, once that is mixed in add Oats, and fruit.

Put batter in fridge, to keep cool, and then spoon on to ungreased cookie sheet for 16 (+/-) let cool for 5 mins then transfer to a rack.

Cream of Chicken Soup

Adapted from James Beard’s Fireside Cook Book, this homemade cream of chicken soup is gentle and soothing in its flavor, deeply comforting and satisfying.  While Nourished Kitchen adaptation includes more vegetables and more egg yolks than the original, you’ll find that either version provides that beautiful, filling nourishment that can even satisfy the soul on a chilly, rainy autumn afternoon.

Ingredients:

• 1 whole pasture-raised stewing chicken, about 3 to 4 pounds
• 1 leek
• 2 or three whole cloves
• 5 or 6 stalks of celery, including leaves
• 3 or 4 large carrots, including tops
• 1 medium yellow onion, including top
• 2 tablespoons butter 
• 6 egg pastured yolks, beaten
• 2 cups heavy cream
• unrefined sea salt, to taste (I added in some chicken bullion for added taste...need a bit for flavor -H)
• minced fresh chives or parsley, to serve
• I also added some potato starch to give it some thickness..was too soupy for my likes

Equipment:

• stockpot
• cast-iron skillet
• food processor

Method:

1. Rinse the chicken thoroughly and pat it dry before placing it in your stock pot, covering it completely with fresh, clean and very cold water (about one and one-half gallons).
2. Stud the leek with whole cloves, and place it in the stock pot along side the stewing chicken.  Add the celery leaves, onion top and carrot tops to the water.
3. Slowly simmer the clove-studded leek, celery leaves, onion top and carrot tops in the water, uncovered, until the chicken is completely cooked and tender to the bone, about two hours.
4. Once the chicken is tender, remove it from the the stockpot and allow it to cool.  Remove the bay leaves, celery leaves, onion top and carrot tops from the broth, straining it if necessary.  Discard the vegetable matter, but continue simmering the broth, uncovered, while you prepare the remaining ingredients.
5. As the chicken cools, prepare the vegetables by peeling and mincing the carrots and mincing the onion and celery stalks as well.
6. Melt the butter in a cast iron skillet until it foams, and toss the minced vegetables into the pan.  Fry the vegetables in butter until they become fragrant and tender, about five minutes.  Remove them from the heat and allow them to cool.
7. Once the chicken has cooled, remove its meat, saving the bones to roast for another round of stock.
8. Place the chicken meat and cooled vegetables into a food processor and pulse until they’re finely ground.  If you have no food processor, you can mince the chicken and vegetables finely.
9. Stir the vegetables and chicken meat back into the simmering broth and turn off the stove.
10. Temper the beaten eggs by stirring a spoonful of broth into the eggs, then pouring the mixture of eggs and broth into the simmering soup.
11. Gently stir two cups of heavy cream into the broth and serve, dressed with minced fresh herbs and seasoned with unrefined sea salt.

YIELD: one gallon soup to feed about eight people.

TIME: about two and a half hours.

VARIATION: If you are sensitive to dairy, consider replacing the butter with coconut oil and the heavy cream with coconut milk for an alternative.

From: http://nourishedkitchen.com/homemade-cream-of-chicken-soup/