Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Do you own a waffle iron? I sure hope so because this recipe which I am sharing with you today is meant to be baked in a waffle iron. And you can use any size of waffle iron.
Today I used my Cuisinart Griddler pan, which has grill inserts, griddle inserts and waffle inserts. I love this pan because it is so very versatile.
I also have some mini waffle makers. They would also work well for these.
These quick and easy cinnamon roll waffles are a real doddle to make. What if I told you that you could be sitting down and enjoying these with your family in about five minutes tops! (Depending on the size of your waffle maker.)
You only need one ingredient plus a waffle maker to make these tasty breakfast treats!
So easy I'm almost embarrassed to show them to you, but so delicious that I can't help showing them to you. If you are a working mum, you will really appreciate how quick these are to make. Who wants to spend their whole weekend chained to a stove!!
WHAT YOU NEED TO MAKE QUICK & EASY CINNAMON ROLL WAFFLES
- 1 can of Jus Roll or Pillsbury refrigerated cinnamon rolls
And a waffle machine of course. Today I used a can of Pillsbury Grands Cinnamon Rolls. They worked wonderfully.
In the UK the brand to use is Jus Roll. You can find them in the refrigerator section of your grocery store next to the ready to roll refrigerated pastry. There are six in a package.
The Pillsbury Grand ones had five in a package and the pack of regular ones has 8.
All come with a small container of icing.
My waffle baker that I used has four separate insert spaces to bake four waffles at a time. I baked four first and then the final one on its own.
The only thing you need to make sure is that you do grease the plates of your waffle machine well. I used non-stick canola oil cooking spray.
Also don't have your waffle machine heated too high. Medium is the best temperature. If you have it heated to too high a temperature you risk burning your Cinnamon Roll Waffles on the outside, whilst they remain raw inside.
You could also use any scone recipe to make these. Just roll the scone dough out thin. Spread with butter and sprinkle with plenty of cinnamon sugar.
Roll up tightly and cut into 1 1/2 inch thick slices. You will probably get about 10. Bake in your waffle maker as per the recipe.
HOW TO MAKE QUICK & EASY CINNAMON ROLL WAFFLES
Nothing could really be simpler. I promise you. These are a real doddle and sure to become a family favorite!
Begin by opening your can of cinnamon rolls and separating them into individual rolls. Set them aside.
Preheat your waffle iron according to the manufacturer's instructions and then spray lightly with some canola oil.
Depending on the size of your waffle maker, you can add either four cinnamon rolls into each section, or one cinnamon roll in the center of the waffle maker. I can cook four at a time in my Cuisinart Griddler machine.
Close the lid and bake for 3 minutes. At that time they should be golden brown on both sides and cooked through.
Remove to a warm plate and keep warm while you cook all of the cinnamon roll waffles.
Once you have them all baked then you can gently reheat the small plastic container of icing for about 10 seconds in the microwave.
If your icing is in a metal container, scrape it into a microwave safe bowl and heat for about 10 seconds in the microwave.
Use a spoon and spoon the warmed icing over each cinnamon roll waffle. It will collect in all of those waffle dimples. Oh my . . .
Soft and cinnamony, with delicious little puddles of vanilla icing. What more could a person ask for???
A bit of a cheat, yes . . . but once in a while, something like this makes a real treat, both for the cook and the family! I have never had anyone turn one down.
Quick & Easy Cinnamon Roll Waffles
Yield: 5 - 8 (depending on the brand)
Prep time: 2 MinCook time: 3 MinTotal time: 5 Min
These are so easy and delicious. Crisp edged cinnamon roll waffles with little dimples of glaze all over the top.
Ingredients
- 1 can of Jus Roll or Pillsbury refrigerated cinnamon rolls
Instructions
- Open the can of cinnamon rolls and separate them. Set the rolls and icing aside.
- Preheat your waffle iron to medium. Spray with non-stick baking spray.
- Depending on the size of your waffle maker, place one cinnamon roll on each waffle section, or in the case of a smaller iron, place one cinnamon roll in the middle of the waffle maker.
- Close the lid and cook for three minutes, at which time is should be baked through and golden brown on both sides.
- Remove and set aside. Keep warm until all the cinnamon rolls have been baked/waffled.
- Warm the icing gently in the microwave for about 10 seconds. Drizzle over the warm cinnamon rolls.
- Serve immediately to your drooling family.
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I found myself with a huge container of sour milk this morning. I had bought two liters when my son was here the other week and hardly any of it got used.
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
They didn't really have cereal or anything, or even coffees in the morning, and I am a person who hardly ever consumes milk at all. I will buy 1 liter and it lasts me a couple weeks unless I am cooking.
So anyways, I had all this sour milk. I knew I would not be able to use all of it up, but I thought I could at least use some of it up so I went on a search for things to do with it that I hadn't tried before.
I have a Sour Milk Chocolate Cake recipe which I make that is excellent eating, but I was not in the mood for a cake just now. We will be eating enough Christmas sweets next week.
The recipe I am sharing with you today I adapted from a page called Nourishing Joy, who adapted from a recipe in the book, Baking at Home by the Culinary Institute of America.
I am not sure if the original recipe used buttermilk or sour milk. but no matter, I am sure both would work the same way. I was very pleased with how these turned out.
As you can see they achieved a really lovely high rise and the texture was beautiful. These were everything a good biscuit should be.
Light and fluffy inside, tall and crisp golden brown on the tops and bottoms. I was really, really happy with them!
WHAT YOU NEED TO MAKE SOUR MILK BISCUITS
Just a few simple ingredients are needed. Nothing too extraordinary.
- plain all purpose flour
- baking powder
- salt (I use fine sea salt)
- cold butter (I used salted)
- sour milk (you can also use buttermilk, or I tell you how to sour your own milk)
- whole milk (full fat)
- liquid honey
I know some people can be really intimidated by making biscuits. They may feel that they never turn out for them, and maybe they don't.
I have never had a problem with biscuits, generally speaking, and that's because I follow several rules when I am making them. If you follow these, there is no reason why you shouldn't also achieve biscuit baking success!
First of all sift your dry ingredients together. This helps to make sure that all of the leavening is evenly distributed through the flour. If you are adding sugar or salt, this can get stirred in after you have sifted the flour, etc.
Make sure your fat is cold. Cold fat will not melt as easily as warm fat would when you are rubbing/cutting the fat into the flour.
Also don't cut the fat into the flour until its really fine. Make sure you leave some pea-sized bits of fat throughout. These little bits of fat will melt and leave nice airy little pockets in your finished biscuit!
A light touch is best when mixing up, patting/rolling your biscuits. Over-handling makes for a much tougher result. So do not over mix/pat/roll them out.
When mixing wet ingredients into the butter and dough mixture use a well technique, much like pasta. Depending on the weather, use more or less flour. For humid days use more flour and cut back a bit on dry, hot days.
Bu the well technique I mean make a well in the center of the dry ingredients, and then pour the wet ingredients into the well. Generally speaking I use a fork to mix the two together, taking care not to overmix. Its okay if its a bit lumpy.
Try to work on a cold surface and with cold hands. You don't want to melt the fat with the warmth of your hands, so hand contact should be as little as possible.
When you tip the dough out onto the surface don't over-flour it. A little bit goes a long way. Basically you just want to be able to keep the dough from sticking to the countertop and the rolling pin if you are using one.
Patting out the dough, folding it in half, patting it out again and repeating this process a few times with give you lots of nice airy flaky layers in your biscuits.
About three times should suffice, and then you should be ready to cut your biscuits out. Today I used a 3 inch round metal cutter. Make sure when you are cutting them out you use a sharp up and down tapping motion.
Don't twist the cutter. Twisting can cause your biscuits to be lopsided. You may end up with some that are lopsided anyways, but generally speaking you won't if you employ a sharp tap up and down.
Also, try to get as many cuts out of the first roll/pat out as you can. Any ones cut from the repatted/rolled scraps will not be as nice to look at or rise as high.
They will still taste really good however, and be perfectly edible. They just won't look as pretty! And that's it really. There's no reason why you can't have good biscuits if you employ those hints and tips!
The majority of these have been packed into a freezer bag to take out when my son is visiting over Christmas, but I couldn't help having one myself today. Split and spread with butter with some jam spooned over top.
Oh my but these are some good biscuits. I can give them two thumbs up. I think you are going to really like these! I really do!
Some other biscuit recipes that you might also enjoy are Mile High Greek Yogurt Biscuits, Cinnamon and Jam Biscuits, and Cheddar, Bacon & Chive Biscuits. All are excellent!
Sour Milk Biscuits
Yield: 12
Prep time: 25 MinCook time: 20 MinTotal time: 45 Min
These biscuits are a wonderfully tasty way to use up milk that has gone sour. Alternately you can use buttermilk in the place of the sour milk. They rise like a dream and have a beautiful light texture. Crisp on the outside, fluffy inside.
Ingredients
- 3 cups (420g) all purpose plain flour
- 1 1/2 TBS baking powder (yes this is correct)
- 1 tsp fine salt
- 8 TBS cold butter
- 2/3 cup (180ml) sour milk or buttermilk
- 1/2 cup (120ml) whole milk
- 2 1/2 TBS honey
Instructions
- Preheat the oven to 400*F/ 200*C/ gas mark 6. Line a baking tray with baking paper. Set aside.
- Sift the flour, salt and baking powder into a bowl. Drop in the butter and cut it in with a pastry blender until you have a mixture resembling small peas. It should also hold together loosely if you press some of it together between your fingers.
- Whisk together the sour milk (buttermilk), whole milk and honey. Add all at once to the dry ingredients and mix together quickly with a fork just to combine into a soft dough. (Don't overmix.)
- Pat out on a lightly floured surface to a rectangle about 1 inch thick. Fold in half, turn and roll out again. Fold in half once more, turn and roll out. Repeat this process several times. You want a final thickness of 1 inch.
- Using a 3 inch sharp round cutter, stamp out rounds, taking care not to twist the cutter. Place onto the baking sheet. Try to get as many rounds as you can from this first cutting.
- Gather the scraps, re-pat and cut as needed, until you have 12 rounds.
- Bake for 15 to 18 minutes until well risen and golden brown. Scoop off onto a wire rack to cool.
Notes
If you are lacking in buttermilk and or sour milk, mix 1/2 cup (120ml) milk with 2 TBS lemon juice and let sit for several minutes until it clabbers.
Prepare yourself to fall in love!! These cornbread muffins with cheese are the absolute best cheddar cornbread muffins on the planet!
You probably think that is a pretty outrageous statement to make, and you are right, it is, but I stand by it. These are the nicest cornbread muffins.
They are moist and delicious. Never dry like some cornbread muffins can be.
It is because of the cheese. There is a generous amount of cheddar in these muffins which gives them a ton of flavor!
Normally I would use a white cheddar for these muffins, rather than an orange one, but all I had on the day was orange. I hope you will forgive me for the bright colour!
Or course it all depends on what you are used to. I usually only use undyed cheddar and so these seemed to be pretty bright to me! I guess I just got used to the cheddar in the UK (best in the world by the way). Unless you asked, or looked for it specifically, the cheddar was white.
Corn muffins or corn bread were not something I actually grew up with. Mom never ever had cornmeal in the house as a rule, unless she was frying fish that my father had caught.
My first experience with it was at my In-Laws back in 1978. We had flown home from Alberta to visit my then husband's family on the island, as well as my family, with our oldest son and daughter. I had not actually met my in-laws before that point.
I remember being very nervous about meeting them. We had visited my parents first in Nova Scotia, and then my mother drove us to the ferry to go over to the Island. (That was very brave of mom. She was not a really seasoned driver, at that point.)
We had not long been on the Island, maybe a day, when my sister in law from the valley arrived with her children. On this one day my mother in law was working and asked would my sister in law mix up the corn muffins and bake them for supper, to have with the baked beans
After she had gone to work, my sister-in-law decided to go off with my husband and their father to play cards and delegated me to do it. And she said it had to be done right then! And so I did what she told me to do.
I used my mother in laws recipe and it was a recipe then, and now, that really is best if you bake them right before you serve then. You can also bake it as a corn bread. Anyways, I did what my sister in law told me to do, with the end result that they were not as good as they would have been otherwise.
WHAT YOU NEED TO MAKE CHEDDAR CORNBREAD MUFFINS
Simple store-cupboard ingredients. Pretty basic stuff.
- butter (I always use salted butter most of the time)
- all purpose plain flour
- yellow cornmeal (not self rising, or white. I use a medium grind)
- granulated sugar (only a tiny bit)
- baking powder
- salt
- cayenne pepper (you can leave this out but it really enhances the cheesiness of these muffins)
- whole milk (at room temperature)
- one large free range egg (at room temperature)
- sharp (strong) cheddar cheese
HOW TO MAKE CHEDDAR CORNBREAD MUFFINS
These are pretty fail-proof and will turn out excellent so long as you follow the instructions with precision. As with most quick breads (meaning non-yeast breads) they key to success is not to overmix them.
This is one case where it is preferable to have a few lumps in the batter. By that I don't mean huge swathes of unmixed batter. The batter should be mixed, but you don't need to mix it smooth. Doing so will toughen your muffins and you won't get as much of a rise.
For things like quick breads and muffins you basically mix together all the dry ingredients and then all the wet ingredients and then combine the two together, mixing them briefly just to combine and so that all the dry ingredients are dampened. That's it.
As with most muffins and quick breads, it is preferable that you get the batter into the pan and into the oven very quickly after mixing them together.
The cheese gets stirred in last and some gets sprinkled on top of the batter in the pan.
These really are excellent muffins. I may have gotten a slow introduction to corn muffins and corn bread but I have carried on a love affair with them ever since my first experience with them! They are excellent with soups and stews, chili, for breakfast, with salads, etc.
One of my favorite versions is this Custard Corncake with Honey and Blueberries. This is beautiful for breakfast as is this Vanilla Breakfast Cornbread.
Another firm favorite is Cornbread with Fennel Seed, Cranberries & Sultanas. I love this one with a nice hot cup of tea and spread with butter. Custard Filled Cornbread is another family favorite!!
On the day that I made these I enjoyed them with a nice hot bowl of soup. They are also very good with stews and baked beans, chili con carne, salads, etc. Can you tell I love cornbread?
I especially love these moist and delicious muffins. I think you will love them too! Simple and delicious!
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