Waffles

Posted on August 22, 2025 by Sandy

Marion Cunningham’s Raised Waffles
From The Breakfast Book

This recipe uses dry yeast, which is often sold as “active dry” yeast. It’s different from instant yeast (often sold as “rapid rise”), so be careful not to confuse the two, even though the packaging often looks similar.

Most waffle recipes work in any kind of waffle maker, but I get the sense that this one is intended for use on a standard (not Belgian) waffle maker. Mine is Belgian-style, and the batter was a bit too thin to really fill it properly. It wasn’t a biggie – they still taste great, and they’re pretty on one side, at least – but just, you know, FYI.

½ cup warm water
1 package (2 ¼ tsp.) dry yeast
2 cups whole milk, warmed
1 stick (½ cup) unsalted butter, melted and cooled slightly
1 tsp. table salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda

Pour the water into a large mixing bowl. (The batter will rise to double its volume, so keep that in mind when you choose the bowl.) Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes.

Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight at room temperature.

Before cooking the waffles, preheat a waffle maker. Follow your waffle maker’s instruction manual for this, but my guess is that you’ll want to heat it on whatever setting is approximately medium-high. My waffle maker has a heat dial that runs from 1 to 7, and I turned it to 5. My waffle maker is nonstick, so I didn’t grease it, and Marion Cunningham doesn’t call for greasing it, either.

Just before cooking the waffles, add the eggs and baking soda, and stir to mix well. The batter will be very thin. Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.

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A Great Make-the-Morning-of Waffle
Adapted slightly from the “Waffle of Insane Greatness” recipe

The original version of this recipe calls for 1 cup milk or buttermilk, but I split the difference and use ½ cup of each. The texture of the batter was lovely, and I liked the slight tangy quality of the waffles, so I’d recommend that you try the same course of action.

Also, this waffle works in any kind of waffle maker.

¾ cup all-purpose flour
¼ cup cornstarch
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. table salt
1 ½ tsp. sugar
½ cup whole milk
½ cup buttermilk
1/3 cup vegetable oil, such as canola
1 large egg, lightly beaten
¾ tsp. vanilla extract

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk well. Add the milk, buttermilk, vegetable oil, egg, and vanilla extract. Whisk to blend well, so that few (if any) lumps remain. Set aside to rest for 30 minutes.

There’s no need to grease the waffle maker.

Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.

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Leftover Spaghetti Frittata – Oh, so good!

Posted on August 22, 2025 by Sandy

I only make this when we I have leftover spaghetti, so it is easy!

8 ounces spaghetti, cooked, rinsed, cooled.
1 cup tomato-based pasta sauce (you can always warm extra to serve on the side)
5 large eggs
1/2 cup chopped fresh Italian parsley, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
5 tablespoons olive oil
1 cup grated Parmesan cheese (or you can use bits of leftover cheeses also)

Preheat broiler. Toss pasta and 1 cup pasta sauce in medium bowl to blend. Combine eggs, 1/4 cup parsley, salt, black pepper, and cayenne pepper in small bowl; whisk to blend.

Heat oil in large broilerproof nonstick skillet over medium-high heat. Add pasta and toss until warmed through, about 4 minutes. Pour egg mixture over; do not stir. Reduce heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. Remove skillet from heat. Sprinkle frittata with cheese. Broil until cheese melts, about 3 minutes.

Meanwhile, heat remaining 1 cup pasta sauce in saucepan over low heat. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Sprinkle with remaining 1/4 cup parsley. Cut frittata into wedges. Serve, passing warm sauce separately.

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Sheepherder’s Bread

Posted on August 22, 2025 by Sandy

I found this recipe in one of my Mom’s old books. It is from Sunset Cookbook of Breads

I prefer to make it in a bread machine on the dough cycle and let the machine do the kneading.

3 cups warm tap water
1/2 cup softened butter
1/3 – 1/2 cup of sugar
2 1/2 tsp salt
2 packages of active dry yeast (or 2 Tablespoons)
6 to 9 cups all purpose flour

In you bread machine, place wet ingredients in first and then add 6 cups of flour.
I start the machine, and as it mixes, I add more of the flour as needed. I haven’t had to use all 9 cups of flour.
In my bread machine, the mixing will take less than 10 minutes and the it will be through the first rise after 1 1/2 hours.
Since this is such a large amount of dough, I like to spray the top of my bread machine with pam incase it rises to the top and it usually will.

While taking the dough out of the machine, you will be punching it down. I like to shape into two round loaves.
I have two cast iron frying pans that I use. Grease the pans and place the round loaf and cover with a clean towel and let rise until doubled in size.

Pre-Heat your oven to 500 degrees. Once you put the bread in the oven, reduce the temperature to 400 degrees.
I like to bake at high temperatures so you can get a good crust on the bread. (If you place a cake pan in the bottom of your oven, after you have added the bread, pour 1 cup of water to the cake pan. This will create steam and boost the rise while baking.)
Bake for 40 minutes until the temperature is 208 degrees. The outside should should be golden brown and sound hollow when tapped.

Remove from the oven and allow to rest.

This bread is excellent with a bit of homemade jam!

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Butter Poached Lobster

Posted on August 22, 2025 by Sandy

Ingredients

• One 8-oz. lobster tail, cut in half

• 1 lb. butter, clarified
1 clove garlic
Lemon or Lime Wedge

Directions

Submerge lobster in a pot with clarified butter with garlic. Cook on low heat approximately 10 minutes until butter begins to boil and tails are cooked through. Remove from butter and chop into large bite size pieces. Serve in shot glasses.

Drizzle each shot with a bit of butter, a squeeze of lemon or lime. Serve warm. Enjoy!

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Old Country Black Walnut Cookies

Posted on August 22, 2025 by Sandy

1 cup butter

1 tsp vanilla

2 eggs

2 cups firmly packed brown sugar

1 tsp salt

1 tsp baking soda

2  1/2 cups flour

3/4 cup finely chopped Nickerson Farm Black Walnuts

Cream butter, vanilla until butter is softened.  Add sugar gradually, creaming until fluffy.  Add the eggs in thirds, beating well after each addition.  Mix in black walnuts.  Blend flour, baking soda, and salt.  Shape dough into rolls about 1 1/2 inches in diameter. Wrap in waxed paper and refrigerate severa hours or overnight.  Cut into thin slices. Place slices on cookie sheet.  Bake at 350 degrees eggs, add brown sugar, combine dry ingredients then add to egg mixture. Lastly add Nickerson Farm Black Walnuts. for 8 minutes.  Repeat for remaining dough.

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Salmon Confit with Arugula Salad and Balsalmic

Posted on August 22, 2025 by Sandy

Salmon Confit in Olive Oil with Arugula Salad and Balsalmic

by Sandra Nickerson on Saturday, August 7, 2010 at 3:28am
•4 cups light olive oil
•Bouquet Garni or bay leaf, thyme or rosemary
•Four 6-ounce boneless, skinless Copper River salmon filets
•1 1/2 pounds micro arugula, washed and patted dry
• Salt to taste
•4 teaspoons aged balsamic vinegar – reduction

1. Combine the olive oil with the Bouquet Garni in a shallow, heavy-bottomed pan large enough to hold the salmon in a single layer over very low heat until the oil reaches 150°F on an instant-read thermometer.

2. Add the salmon and cook, at a constant temperature, for about 5 minutes or just until the salmon has begun to firm up. Using a slotted spatula, lift the salmon from the pan and place on a double layer of paper towels to drain.

3. Place a small mound of micro arugula in the center of each of four plates. Lay a piece of salmon on top of the greens on each plate. Sprinkle sel de Guerande over the salmon. Drizzle a teaspoon of balsamic vinegar over the salad and salmon on each plate and serve.

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Rhubarb Relish

Posted on August 22, 2025 by Sandy

Cleaning out my dad’s house, I found an old cookbook from the local church. Recipe was shared by Donnie Ebbers.  She says she had a large rhubarb patch n Canada and used to sell this stuff and couldn’t keep up with demand.  Oh yes! 

1 qt rhubarb, cut in small pieces

1 pt onions, cut in samll pieces

1 pt apple cider vinegar, weaken with 1 cup of water

1 1/2 pounds lightborwn sugar

1 tsp cinnamon

1 tsp salt

1 tsp allspice

1/2 tsp ground cloves

Put all ingredients in a large kettle. Cook over lwo heat stirring often as it blends and thickens. Pout into hot steriliezed jars and seal.

Very good with meat – pork or lamb.  Makes about 5 pints.

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Mango Plum Jam

Posted on August 22, 2025 by Sandy
So, I come home and who is using all my canning equipment?  Yep, my daughter has decided to do a little throwdown. 

Mango Plum Jam - Perfect Tartness

She has altered my famous Cinnamon Plum Jam, and the results were spectacular.  Actually, this combination reminded me of Quince Jam my Mom used to make.

2 Mangos diceds (no skin please)

2  Cups of  Plums – pitted, sliced with skins
2 Cups Water
Juice from1 lemon
1 tsp salt
1 tsp Ground Cinnamon
3 Cups Brown Sugar
1 Cup of Splenda
1 pkg of low sugar pectin (the only stuff I use)

Boil plums and mangos in white wine with 4 of the cinnamon sticks until the fruit is fork tender.
Puree in a blender, remove the cinnamon sticks if you can before.
Strain the mixture thru a small wire sieve. The color should be a beautiful amber. If you don’t get these results, might I suggest an upgrade in blending technology, read a review of best juicing blenders off of google and do your self a favor. Over processing is the main cause of poor quality results here, be wise and get something decent.

Pour blended fruit back into heavy pot, add pectin and bring to rolling boil for 1 minute.
Add brown sugar, bring back to rolling boil for 1 full minute. Pretty isn’t it!

Pour the jar and pour in the jelly to ½ inch from the top. Process in a water bath for 5 minutes.
Makes 3 pint jars, or 6 cups of jelly.

The competition around here is getting tough, I better step it up a notch.

About 35 calories per Tablespoon.
If you replace one more cup of splenda for sugar, about 25 calories per Tablespoon

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Grilled Fish of the Day and Rosemario Cream Sauce over Pasta and Vegetables

Posted on August 22, 2025 by Sandy
On vacation in Puerta Vallarta looking for some classic Mexican food, and within walking distance from the Paradise hotel.

I ordered the fish of the day over Rosemario Alfredo. Oh my, the Alfredo was light with wonder butter infused zucchini and califlower. 
I don’t know about you, but when I dine out, I taste everyone’s food.  My plate was the best of all.  The winner of the evening. Even the way you say it,” Rosemario” sounds so sexy.
Although I loved it, I had ran out of Rosemario at home, so I used basil.  It is wonderful.   This is my present to you from Mexico – Rosemario Alfredo.
Choose one herb to highlight this dish:  Rosemary, Basil, or Tarragon
1)Preheat grill to high.

2)Rinse “fish of the day” under cold water, drain and blot dry. Brush fish on both sides with the oil. season with lemon juice, salt and pepper.

3)Combine rosemary (rosemario), wine and garlic in a blender and process until a smooth puree forms. transfer to a small heavy saucepan and stir in cream. Bring to a simmer over medium heat, be careful because the cream can boil over very rapidly. Reduce by half, about 15 minutes, stirring frequently. Whisk in butter and lemon juice, when the butter is incorporated into the cream mixture remove from heat and season with salt and pepper. cover and keep warm.

4)Grill your fish filets to desired temperature, when fish just starts to fully flake is about right. Remove from heat.

5) Spoon sauce over pasta, add steamed buttered vegetables to plate, top with grilled fish of the day and serve.

You can also substitute any fresh fish of the day. My favorites are: Tuna, Thresher Shark, Swordfish, Sea Bass, Talipia, Striped Bass but go ahead and use your favorite. 

Serve on a bed of fetticini, linguini, or penne pasta.

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Apple Cake – Cupcakes with Toasted Almonds

Posted on August 22, 2025 by Sandy

At one of my cooking classes with Chef Tim McGrath at “Let’s get cooking” in Westlake, we made this cake. It was wonderful, and so I made it into cupcakes for my office.

Roast Apples
8 Granny Smith apples, peeled, cored, quartered
Juice of 1 lemon
2/3 cup sugar
3 T Butter

The Cake
1/4 cup slivered almonds (toast in oven for 5 minutes at 375)
1 1/2 cups all purpose flour
2 tsp ground cinnamon
2 tsp cardamom
1 tsp baking soda
pinch of salt
1/2 cup butter at room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream or creme fraiche
1/4 cup sparkling cider

For large cake- decorate the bottom of a springform 9 or 10 inch pan. Sprinkle bottom with almonds and 1/2 of the apple mixture, the rest go into the cake mix. Make it pretty, this side will show when you turn it over on the plate. For cupcakes, mix in the apples and sprinkle the almonds on top of the cupcakes. Makes for a pretty presentation. Bake at 375 for 70-80 minutes unitl nicely golden brown.
Cupcakes take about 15-20 minutes.Serve with Bailey’s whipped cream – 1 cup of chilled heavy whipping cream and 4 tablespoons of bailey’s irish cream. Serve with Cake.

Almonds on the top for Cupcakes and bake them golden brown.

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Roast the apples: Preheat oven to 375. Butter large casserole dish. Cut the apple quarters into 2-3 wedges each and place in prepared dish. Sprinkle with lemon juice, sugar and dot with butter.
Bake turning frequently until apples are tneder when pierced with a fork. Remove from oven, drain the juices, and set aside the apples to cool. Keep the oven on, ready for the cake.
(If you are going to make cupcakes, you can dice the apples smaller.)

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