June Recipes

(Carrie) Charles and I have tried a few new recipes this month, but haven't found many that we considered "blog worthy". I dug out an old recipe my mom gave me a few years ago. We made these waffles for dinner tonight and thought they were delicious - and worthy to post on the blog.

Raised Waffles

Mix the night before. They are crisp on the outside and delicate on the inside.

1/2 cup warm water
1 package dry yeast
2 cups milk, warmed
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups flour
2 eggs
1/4 teaspoon baking powder

Use a large bowl, big enough to let batter rise to double its original volume.

Put water into mixing bowl and sprinkle yeast into it. Let stand 5 minutes. Add milk, butter, salt, and flour to cover yeast. Beat until smooth and blended. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking waffles, beat in eggs and the baking powder. The batter will be thin. Pour batter into a very hot waffle iron. Bake til golden and crisp. Batter keeps well for several days in the refrigerator.



Two more blog worthy recipes. We tried these recipes out for our Sunday dinner June 22.

Herb Crusted Cod

1 pound cod (or Mahi Mahi, Snapper or Grouper)
Fresh Ground Pepper
1 TBSP fresh basil
1 TBSP fresh oregano
1 TBSP fresh parsley
1 tsp fresh rosemary
2 cloves garlic
2 - 3 TBSP parmesan cheese
1 - 2 TBSP olive oil

Preheat oven to 400 degrees F. Line pan with foil. Season cod fillets with pepper. Combine herbs, cheese and olive oil. The rub should have a paste-like consistency. If the mixture is too wet, add more cheese; and if the mixture is too dry, add more olive oil. Rub the mixture on top of the fish and place in oven.

Bake 15 minutes, or until the topping is browned and the fish is done.


Peachy Grapefruit Delight

Equal parts fresh grapefruit juice, peach juice and lemon-lime soft drink. Add sugar to taste. Mix well and drink. Delicious!!!



Another blog worthy recipe from Charles' sister Marilyn:

Sweet and Sour Sauce

3/4 cup water
2 TBSP cornstarch
2 TBSP rice vinegar
3 TBSP ketchup
1/3 cup white sugar
1/3 cup brown sugar
1 green pepper, chopped
1/2 cup pineapple chunks

Put all ingredients into a pot. Stir while the mixture heats up over medium heat, until it comes to a boil. Remove from heat. Add green pepper and pineapple chunks. Serve over rice and chicken.



We tried these rolls for dinner June 29 and loved them! We got the recipe from Charles' cousin, Pamela.

Sweet Potato Crescent Rolls

2 pkg dry yeast
1 cup warm water
1 can (15 oz.) sweet potatoes
1/2 cup sugar
1/2 cup shortening
1 1/2 tsp salt
1 egg
5 - 5 1/2 cups flour

In a large mixing bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the sweet potatoes (drained and mashed), sugar, shortening, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into thirds. Roll each portion into a 12-inch circle; cut each circle into 12 wedges. Brush with butter. Roll up from the wide end and place, pointed end down, 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes. Bake at 375 degrees for 13 - 15 minutes or until golden brown. Yield: 3 dozen.