Saturday, May 7, 2016

RECIPE: Wholegrain Waffles Local

Wheat. Photo by Mary Nelen
Local Whole Grain Waffles 

Ingredients


2 large eggs

1 cup milk

¾ cup yogurt, Side Hill Farm, Hawley MA

¼ cup oil or melted butter

1 tablespoon honey (optional)

½ teaspoon cinnamon, ground from sticks if you have it 

¼ teaspoon baking soda

1 ½ cups local whole-wheat flour, Upingill Farm, Gill MA 

2 teaspoons baking powder

1 pinch salt



Instructions


1. Whisk together the eggs, milk, oil, optional honey, cinnamon, and baking soda in a large mixing bowl. 

2. Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.

3.  Before heating the waffle iron, lightly oil the griddle. When it is nice and hot, ladle batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 4 minutes each).

4. Top with local maple syrup and seasonal fruit

Enjoy! 


RECIPE: Skillet Cornbread

Corn, Hadley MA. Photo, Mary Nelen 

Skillet Cornbread

Ingredients

1 1/4 cups coarsely ground cornmeal (NextBarn Over Farm, Hadley MA)
3/4 cup white flour, organic if possible
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup plain, whole milk yogurt (Side Hill Yogurt)
2 eggs, lightly beaten
1 stick butter

Directions

1. Preheat the oven to 375 degrees F and place a 9-inch cast iron skillet inside with the butter in it to melt. (Keep an eye on it to avoid burning butter.)

2. In a large bowl, whisk together the cornmeal, flour, honey, salt, baking powder, and baking soda.

3. Remove skillet from oven, pour butter in to a bowl or jar.

4. Whisk milk, yogurt, and eggs in a bowl to make batter.

5. Whisk melted butter into the batter.

6. Pour the batter into the skillet and place it in the center of the oven.

7. Bake until the center is firm and a toothpick placed in the middle of the bread comes out clean, 20 to 25 minutes.

8. Cool for 10 minutes before eating.


9. Enjoy!