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Old Forum - Pies

Liege Waffles

1 (1/4 ounce) package yeast
1/3 cup lukewarm water (about 105 degF - too hot will kill the yeast)
1 1/2 tablespoons granulated white sugar
1/8 teaspoon salt
2 cups flour
3 eggs
1 cup melted butter
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon (optional)
1 cup pearl sugar

Mix the yeast, water, sugar and salt in a bowl and let it develop or sit for 15 minutes.

Place the flour in a separate large mixing bowl and make a well in the center of the flour.

Pour the yeast mixture into the well and mix until blended on medium speed.

Add the eggs , melted butter , and the vanilla and cinnamon. Be sure to mix well after each addition to the batter. Keep in mind the batter will be thick and VERY sticky (this is normal).

Remove the bowl from the mixer and let the dough rest until it doubles in volume inside the bowl.

Gently fold in the pearl sugar and let the dough rest for 15 more minutes.

While the dough is resting, heat the waffle iron.

Spoon about a 2" ball of dough into the center of the waffle iron (this should yield a waffle that is about 4" in diameter).

Recipe makes 8 - 10 waffles.

Healthy Belgian Waffles

1/2 cup whole wheat flour
1/4 cup soy powder
1/4 cup old fashioned oats
1/4 cup wheat bran
1/4 cup oat bran
2 teaspoons egg replacer
2 teaspoons non-aluminium baking powder
1 cup soy milk - use plain water in addition to control thickness


Belgian Waffles

1 3/4 cup flour
1 tablespoon sugar
1 egg
1 1/2 cups beer (not “lite” or low-calorie beer)
1/4 cup oil
vanilla to taste (about 1 teaspoon)



Mix all ingedients and allow to stand at room temperature for two hours or more. Grease waffle iron before using.

Gingerbread Pancakes

3/4 cup, milk
1 large egg – plus one egg white
2 tablespoons, molasses
1/2 teaspoon, ground ginger
1/4 teaspoon, ground nutmeg
1/4 teaspoon, ground cloves
pinch of salt (about 1/8 teaspoon)
1 teaspoon, baking powder
1 cup, flour (either white or unbleached)
2 tablespoons, unsalted butter – melted and slightly cooled



Whisk together the milk, egg, egg white, molasses, ginger, nutmeg, cloves, salt and baking powder. Fold in the flour just until completely moistened, then fold in the butter. Refrigerate overnight.

Lemon Pie Waffles

1 cup, all-purpose flour
1 tablespoon, baking powder
1/2 cup, powdered sugar
1/2 cup, sweetened condensed milk
1/4 cup, whole milk
2 egg yolks (reserve whites – they are used below)
1/4 teaspoon, vanilla extract
3 tablespoons, vegetable oil
3/4 cup, fresh lemon juice
1/4 cup, grated lemon zest (the yellow part of the peel)
3 egg whites

Topping:

1 cup, whipping cream
1/4 cup, granulated or powdered sugar
vanilla extract – about 1 teaspoon, or to taste
mint sprigs for garnish
(To Prepare: whip cream, sweeten with sugar near end of whipping, add vanilla extract to taste; top each serving with a mint sprig.)



Prepare the whipped cream topping and refrigerate until ready to serve.

In a medium-size mixing bowl, sift together the flour, baking powder and powdered sugar.

In a large mixing bowl, beat together the condensed milk, whole milk, egg yolks, vanilla, oil and lemon juice. Gradually, stir in the flour mixture. Beat until smooth. Stir in the lemon zest.

In another bowl, beat the egg whites until soft peaks are formed. Fold the egg whites into the batter mixture.

Preheat the waffle iron, and lightly brush the cooking grids with shortening or vegetable oil. Ladle batter into the waffle iron to fill each section about 2/3 full (do not overfill). Bake waffles according to manufacturer’s directions until crisp and golden brown.

Serve waffles hot, topped with prepared whipped cream and a mint sprig.

Cake-Topped Apple Cobbler

Ingredients

6 cups sliced peeled Granny Smith apples
1-1/2 cups sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons butter, softened
1 egg
1/4 cup egg substitute
1 cup all-purpose flour
1 teaspoon baking powder

Directions

Arrange apple slices in an 8-in. square baking dish coated with cooking spray. Combine 1/2 cup sugar and cinnamon; sprinkle over apples.

In a small bowl, beat butter and remaining sugar until crumbly, about 2 minutes. Add egg and egg substitute; mix well.

Combine flour and baking powder; add to egg mixture and beat until blended. Drop by spoonfuls over the apples and spread evenly.

Bake at 350° for 40-45 minutes or until golden brown. Serve warm with frozen yogurt. Yield: 9 servings.

Pat In Pan Pie Crust

Ingredients:

9 inch crust

1 1/2 cups flour
1 1/2 teaspoons sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/3 cup light olive oil
2 1/2-3 tablespoons cold water

Directions:

Sift together dry ingredients. Stir together wet ingredients. Combine, stirring just to blend.

Press and pat into a 9 inch pan, up the sides, crimping the edges.

Bake as directed in recipe. (For quiche, prebake crust for 15 minutes @400.).

Crustless Lemon Custard Pie

Ingredients

Unsalted butter, room temperature, to coat glass dish
3 Large eggs, separated
1/2 cup Granulated sugar
2 tablespoons All-purpose flour
2 to 3 teaspoons Grated lemon zest, (1 lemon)
1/4 cup Fresh lemon juice
1 cup Non-fat milk
1/4 teaspoon Salt
Confectioners' sugar, for dusting

Preparation

Preheat oven to 350 degrees. Set a kettle of water to boil. Butter glass pie dish, six 6-ounce custard cups

In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.

With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk.

Pour into prepared glass pie dish or divide batter among prepared custard cups; place baking dish on rimmed cookie sheet in oven and with boiling water to reach halfway up on side of glass pie dish or sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 25 to 30 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.