1/2 cup warm water
1 (1/4 ounce) packet active dry yeast
1 cup milk
1/4 cup (1/2 stick butter) unsalted butter
1/3 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup canned pumpkin puree
2 cups all purpose flour
2large eggs
2/3 cups finely chopped pecans
Mape syrup
The warm water and yeast should be combined.allow to stand until foamy which should take about 15 minutes.
The milk and butter should be heated over medium heat untilbutter melts in a small saucepan. This should be taken off the heat and the pumpkinpie spice, salt, pumpkin puree and salt should be added stirring them in.
To the bowl with the yeast add pumpkin mixture then until combined stir in the flour.
Cover this mixture and at room temperature let stand overnight.
The waffle uron should be preheated. The eggs should be whisked into the batter then fold into pecans .the waffles should be made according to the instructions made with the directions in your waffle iron. When serving add syrup and a pat of butter!
It doesn't have to be Halloween or Thanksgiving for pumpkin think about servi g this great dish on Christmas morning. Especially good if you have overnight guests in town for the Holidays. But this is good any time of year!
Wednesday, December 24, 2014
Wednesday, December 17, 2014
Spaghetti Carbonara
1 pound spaghetti
8 slices bacon cut 1 inch thick crosswise
3 large eggs
3/4 cup plus more for serving of grated Parmesan cheese
1/2 cup half and half
coarse salt and freshly ground pepper
pinch freshly grated nurtmeg
optional chopped parsley for garnish
TO cook the pasta put water in large pot and bring to a boil.
Bacon should be cooked over medium heat stirring occasionally in large skillet over medium heat for 8 - 12 minutes transfer to a paper towel lined plate .
The boiling water should be salted generously and add pasta and cook how the package it conmes in says cooking until it is al dente .
While the spaghetti is cooking the eggs should be whisked together along with the Parmesan cheese and half and half set aside.
The pasta should be drained leaving some water left on the noodles . Quickly add the pasta while it is hot to egg mixture The bacon should be crumbled and added to pan, this should have as seasonings. pepper, nutmeg and salt and they should be all combined by tossing it together , The eggs will be cooked from the heat of the pasta which is why you immediately add pasta to egg mixture. This should be served immediately and served with additional Parmesan cheese and parsley.
Adapted from Marthastewart.com rewritten by Gretchen McKay
8 slices bacon cut 1 inch thick crosswise
3 large eggs
3/4 cup plus more for serving of grated Parmesan cheese
1/2 cup half and half
coarse salt and freshly ground pepper
pinch freshly grated nurtmeg
optional chopped parsley for garnish
TO cook the pasta put water in large pot and bring to a boil.
Bacon should be cooked over medium heat stirring occasionally in large skillet over medium heat for 8 - 12 minutes transfer to a paper towel lined plate .
The boiling water should be salted generously and add pasta and cook how the package it conmes in says cooking until it is al dente .
While the spaghetti is cooking the eggs should be whisked together along with the Parmesan cheese and half and half set aside.
The pasta should be drained leaving some water left on the noodles . Quickly add the pasta while it is hot to egg mixture The bacon should be crumbled and added to pan, this should have as seasonings. pepper, nutmeg and salt and they should be all combined by tossing it together , The eggs will be cooked from the heat of the pasta which is why you immediately add pasta to egg mixture. This should be served immediately and served with additional Parmesan cheese and parsley.
Adapted from Marthastewart.com rewritten by Gretchen McKay
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