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.