Recipe-
2 cups white sugar
2 cups brown sugar
2 cups boiling hot water
2 cups corn syrup
1 tsp vanilla
1 tsp mapleine
Instructions:
1. Combine all ingredients in a bowl.
2. Stir until sugar is melted.
3. Store leftovers in fridge.
Homemade maple syrup is to die for. This recipe has been in the family just as long as the pancake batter has. It is sweet and savory, way better than anything that can be bought in the store. Serve with the Delicious from scratch pancake or waffle batter, or whatever else you wish to add some sweet maple flavor to. Quick and Easy, and great for the whole family. Best syrup in the world.
Tuesday, October 23, 2012
Delicious From Scratch Pancake or Waffle Batter
Recipe-
1 3/4 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
2 egg yolks (make sure to keep the whites)
1 3/4 cups milk
1/4 cup vegetable oil
Instructions:
1. Combine flour, sugar, baking powder, and salt together.
2 .Combine egg yolks, milk, and vegetable oil in a separate bowl.
3. Add wet to dry, mix until there are no big lumps.
4. Beat egg whites until stiff - not dry, and fold into batter.
5. Cook as you would your regular pancakes or waffles.
The waffles/ pancakes that this batter makes are to die for! they are incredible! My family has been making these for years, and I have never gotten tired of them. My mom got the recipe years ago, and she has used it ever since. Serve with the Made from scratch maple syrup that will be posted later. Waffles are a great treat, and this a great way to have them, instead of the prepackaged mixes. It is not really necessary to mix the wet and dry separately To make things go faster, simply follow the first step, and then add the wet ingredients to it, without using a separate bowl. this not only saves time, but dishes, and there is no difference in flavor or anything. It took me forever to be sure when the egg whtes were stiff but not dry. If you are a novice like me, it basically is when they are the about the same consistency as whipped cream, but they are a little stiffer. This recipe makes approximately 12-16, depending on size, if you need more than that, simply double, or even triple, or quadruple the recipe.
1 3/4 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
2 egg yolks (make sure to keep the whites)
1 3/4 cups milk
1/4 cup vegetable oil
Instructions:
1. Combine flour, sugar, baking powder, and salt together.
2 .Combine egg yolks, milk, and vegetable oil in a separate bowl.
3. Add wet to dry, mix until there are no big lumps.
4. Beat egg whites until stiff - not dry, and fold into batter.
5. Cook as you would your regular pancakes or waffles.
The waffles/ pancakes that this batter makes are to die for! they are incredible! My family has been making these for years, and I have never gotten tired of them. My mom got the recipe years ago, and she has used it ever since. Serve with the Made from scratch maple syrup that will be posted later. Waffles are a great treat, and this a great way to have them, instead of the prepackaged mixes. It is not really necessary to mix the wet and dry separately To make things go faster, simply follow the first step, and then add the wet ingredients to it, without using a separate bowl. this not only saves time, but dishes, and there is no difference in flavor or anything. It took me forever to be sure when the egg whtes were stiff but not dry. If you are a novice like me, it basically is when they are the about the same consistency as whipped cream, but they are a little stiffer. This recipe makes approximately 12-16, depending on size, if you need more than that, simply double, or even triple, or quadruple the recipe.
Sunday, September 16, 2012
Chocolate Cheesecake
Recipe-
Crust:
1-1/4 cups chocolate wafer crumbs
2 Tbsp sugar
1/3 cup butter, melted
Filling:
3 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
8 ounces semisweet chocolate, melted
1/2 cup heavy whipping cream
2 teaspoons vanilla extract
3 large eggs
Topping and Garnish:
1 cup fresh strawberries
3 ounces semisweet chocolate
Instructions:
1. Preheat oven to 325 degrees Fahrenheit. Grease sides and bottom of 9-inch spring-form pan. (If you don't have a spring-form pan, just use two 9-inch circle pans, and split the ingredients, these also work. and by grease, they mean use butter, or lard, not Pam spray)
2. For the crust combine the chocolate wafer crumbs and the sugar in a small bowl.(I just did it in the pan) Add the melted butter and mix well. Press the crumb mixture into the prepared pan.
3. For the filling place the cream cheese and sugar in a large bowl. Beat with an electric mixer on medium speed until smooth. Beat in melted chocolate, heavy cream, and vanilla. Add the eggs, one at a time, beating well after each addition. (The reason for medium speed is too avoid cracks in the finished product, this prevents too much air getting in apparently. If your in a rush, or just don't care, you can beat it at whatever speed you want to.)
4. Pour the cream cheese mixture into the pan; wrap the bottom and sides with foil. bake until center is almost set, 45-50 minutes. turn off oven; let cheesecake stand in oven with door slightly ajar for 1 hour. place on a wire rack, cool for 1 hour. Chill, covered loosely with plastic wrap, for at least 1 hour. remove the foil and the side of the pan. (spring-form)
5. For the topping and garnish, just before serving, arrange the raspberries in the center of the cheesecake. Melt the chocolate according to package directions; place in a small resealable plastic bag, snip on corner of the bag and drizzle the chocolate over the raspberries and the top of the cheesecake. Serve.
Variation;
For a marbled variation prepare the filling without the chocolate. Pour all but 1 cup into the pan. Add 3 ounces melted chocolate to the reserved filling, add it to the pan and swirl gently.
This cheesecake was delicious! All of my family agreed, but everyone said there was two much chocolate. If your a huge tons of chocolate flavor lover, just follow the recipe, if not, just use the variation that has less chocolate, and maybe only use two ounces. Make sure too spread it all around though, otherwise you have a concentrated chocolate center, which is too much chocolate for my taste. You also don't have to top with just raspberries. any fresh fruit, especially strawberries, and raspberries, work fantastic, adding another layer of deliciousness. the topping and garnish, is not really necessary. there is so much chocolate, that adding more, is just too much, and just serve fruit with it, and let people pick. Do not hesitate to try this, fun and not hard for a rookie cook! Also, a little goes a long way, this cheesecake is full of rich flavor, so you don't have to splurge to get the satisfaction you want! I love cheesecake!!
Crust:
1-1/4 cups chocolate wafer crumbs
2 Tbsp sugar
1/3 cup butter, melted
Filling:
3 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
8 ounces semisweet chocolate, melted
1/2 cup heavy whipping cream
2 teaspoons vanilla extract
3 large eggs
Topping and Garnish:
1 cup fresh strawberries
3 ounces semisweet chocolate
Instructions:
1. Preheat oven to 325 degrees Fahrenheit. Grease sides and bottom of 9-inch spring-form pan. (If you don't have a spring-form pan, just use two 9-inch circle pans, and split the ingredients, these also work. and by grease, they mean use butter, or lard, not Pam spray)
2. For the crust combine the chocolate wafer crumbs and the sugar in a small bowl.(I just did it in the pan) Add the melted butter and mix well. Press the crumb mixture into the prepared pan.
3. For the filling place the cream cheese and sugar in a large bowl. Beat with an electric mixer on medium speed until smooth. Beat in melted chocolate, heavy cream, and vanilla. Add the eggs, one at a time, beating well after each addition. (The reason for medium speed is too avoid cracks in the finished product, this prevents too much air getting in apparently. If your in a rush, or just don't care, you can beat it at whatever speed you want to.)
4. Pour the cream cheese mixture into the pan; wrap the bottom and sides with foil. bake until center is almost set, 45-50 minutes. turn off oven; let cheesecake stand in oven with door slightly ajar for 1 hour. place on a wire rack, cool for 1 hour. Chill, covered loosely with plastic wrap, for at least 1 hour. remove the foil and the side of the pan. (spring-form)
5. For the topping and garnish, just before serving, arrange the raspberries in the center of the cheesecake. Melt the chocolate according to package directions; place in a small resealable plastic bag, snip on corner of the bag and drizzle the chocolate over the raspberries and the top of the cheesecake. Serve.
Variation;
For a marbled variation prepare the filling without the chocolate. Pour all but 1 cup into the pan. Add 3 ounces melted chocolate to the reserved filling, add it to the pan and swirl gently.
This cheesecake was delicious! All of my family agreed, but everyone said there was two much chocolate. If your a huge tons of chocolate flavor lover, just follow the recipe, if not, just use the variation that has less chocolate, and maybe only use two ounces. Make sure too spread it all around though, otherwise you have a concentrated chocolate center, which is too much chocolate for my taste. You also don't have to top with just raspberries. any fresh fruit, especially strawberries, and raspberries, work fantastic, adding another layer of deliciousness. the topping and garnish, is not really necessary. there is so much chocolate, that adding more, is just too much, and just serve fruit with it, and let people pick. Do not hesitate to try this, fun and not hard for a rookie cook! Also, a little goes a long way, this cheesecake is full of rich flavor, so you don't have to splurge to get the satisfaction you want! I love cheesecake!!
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