Iron Chef Pembroke Pines February 2011 - Strawberry Nutella Crepes

Ingredients:
3 eggs
1 Tbsp. sugar
1 tsp. salt
1 ¼ cups milk
¾ cup sifted flour
½ tsp. vanilla
Nutella cream
Chopped strawberries or strawberry freezer jam
Whipped cream
Beat eggs; stir in milk and vanilla. Sift in dry ingredients. Mix until smooth. Drop batter onto hot buttered griddle to make thin cakes. Turn when underside is light brown. When finished cooking, spread with Nutella and sprinkle with cut strawberries or strawberry freezer jam and roll. Serve with whipped cream or powdered sugar, hot or cold.

 

courtesy Heather Wangeman

Iron Chef Pembroke Pines February 2011 - Strawberry Crumb Cake

Strawberry Crumb Coffee Cake

2 1/2 c. flour
1 c. sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 c. milk
1/4 c. vegetable oil
1 tsp. vanilla extract
1 1/2 c. sliced strawberries

Crumb Topping:

1/2 c. flour
1/3 c. pakced light-brown sugar
1/4 c. cold butter, cut in pieces
1/3 c. walnuts, chopped
1 Tbsp. powdered sugar

Heat oven to 350 degrees. Coat 8x2" square baking pan with cooking spray.

In a large bowl whisk together flour, sugar, baking powder and salt. In a small bowl mix egg, milk, oil and vanilla.

Make a well in the center of the flour mixture. Add egg mixture; beat with wooden spoon 1 minute until evenly moistened. Spoon into prepared pan. Top with strawberries.

Crumb Topping: In a small bowl mix flour adn sugar. Cut in butter with fork until blended and crumbly. Stir in nuts. Sprinkle topping over strawberries.

Bake at 350 degrees for 40 minutes. Let cool in pan on wire rack. Cut into squares, dust with powdered sugar.

courtesy Rachel Quinton

Blueberry Cheese Rolls

So I made this ultra yummy breakfast danish thing on the first day of school for my kids. It was easy, and could be done with a variety of fruits, if you aren't so hot on blueberries (but you should be...blueberries are VERY good for you...)

My kids gobbled them up!! I doubled...but you do what you need to do, okay?

Blueberry Cheese Rolls

1 pkg. (8 oz.) refrigerated crescent dinner rolls

4 oz. (1/2 of an 8-oz. brick) cream cheese, softened

2 TBS sugar

1/2 cup blueberries, divided

1. Preheat oven to 375. Unroll dough into four rectangles; firmly press perforations together to seal.

2. Combine cream cheese and sugar, spread onto dough rectangles to within 1/2-inch of the edges.

Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased cookie sheet.

3. Bake 11-13 minutes until golden brown.

(You can use 1/2 cup of chopped red or green apples, 1/2 cup of raisins, raspberries, frozen peaches, or any other fruit instead of blueberries.)

courtesy Kraft foods

Belgian Waffles (from scratch)

Okay - so there is some equipment you need before you do this...specifically a Belgian Waffle Maker. Once you have that...the rest is easy...

...and you'll never go back to Eggos again. (Leggo my WHAT?!?!?)

I make these for breakfast, but more often than not I make them for dinner. My kids LOVE having breakfast for dinner, because a normal morning breakfast usually consists of cold cereal and milk, maybe some Pop Tarts, or a toasted bagel. I taught my kids this past summer to make their own eggs, so quite frequently I'll find Joseph at the stove scrambling eggs for everyone...or making omelette's (or, as Nickels calls them, "comets").

Anyway - WHENEVER you serve these, be it breakfast or dinner (or dessert, in the case of my chocolate waffle recipe!)...

you'll leave the table fully satisfied.

This recipe makes about 6 "pairs" of waffles. My kids can eat 4 individual waffles each, so I often double or triple the recipe...

There are ENDLESS toppings for Belgian Waffles...tonight we're using fresh blackberries and powdered sugar, with sides of bacon and eggs, sunny-side up!!


Basic Waffles

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp sugar
1 cup milk
1 egg, separated

1. Sift dry ingredients together in a bowl.

2.Add egg yolks and milk to the dry ingredients and beat together thoroughly.

3. Beat egg white until stiff, stir 1/4 into batter to lighten it and then gently fold in remaining egg white. (DO NOT TAKE SHORTCUTS IN THIS STEP!!! It is essential to light and fluffy waffles!)

4. Pour scant 1/2 cup of batter onto heated waffle maker and cook to specifications (there's usually a little light or beeping sound that lets you know when the waffle is done.

courtesy me!!!