Our Adventures

6 cups prepared fruit (buy about 4 lb. fully ripe Concord grapes)

1 cup water

1 box SURE.JELL Fruit Pectin

1/2 tsp. butter or margarine (optional)

7-1/2 cups sugar, measured into separate bowl

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

SLIP skins from grapes. Finely chop or grind skins; set aside. Mix grape pulp and water in saucepan. Bring to boil; cover and simmer 5 minutes. Press through sieve to remove seeds. Combine skins and pulp. Measure exactly 6 cups prepared fruit into 6- or 8-quart saucepot.

STIR in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
From: http://www.kraftfoods.com/recipes/JamsJelliesPreserves/BerryCherryGrape/SURE.JELLConcordGrapeJam.html

This recipe is better than any restaurant will provide! This recipe came with the Warring Waffle maker, but is also available on this site.
A Belgian waffle recipe isn’t just for breakfast anymore! With your waffle maker and some ingenuity, you can create deserts, hearty waffle sandwiches; the possibilities for a waffle recipe are limited only by your imagination.

You’ll find a favorite waffle maker in our selection from Villaware and Waring. Eliminate guesswork from your waffle recipes with professional waffle maker features (on indicated models):

on and ready lights
precise temperature control — you decide the crispiness of your waffles
non-stick coating — easily remove waffles from the waffle maker; quick cleanups
1000 to 1400 watts of power — quick cook times; waffles are crispy outside, soft and fluffy inside
The New Book of Waffles and Pizzelles
The New Book of Waffles and Pizzelles

More…
A waffle maker and waffle recipe aren’t just for breakfast anymore! This book by Donna Rathmell German is a perfect companion for any waffle maker, and has recipes for waffles to fulfill almost every craving. For breakfast, lunch, and dinner, there are recipes for waffles to start your waffle maker steaming and your mouth watering.

Classic Belgian Waffle Recipe
Servings
Makes 10 Belgian waffles.
Description
Enjoy this traditional Belgian waffle recipe from the Waring Pro Belgian Waffle Maker instruction booklet.

Classic Belgian waffles have a crispy outside and are soft and moist on the inside. They are often served as a part of a celebration—even to celebrate something as simple as a beautiful day. Try these waffles with your favorite syrup or a topping such as sliced fresh strawberries and freshly whipped cream.

Ingredients
1 1/2 cups water
2 1/4 teaspoons active dry yeast (one packet)
3 cups sifted flour
1/4 teaspoon salt
3 large eggs, separated (for 3 yolks and 1 egg white)
1/3 cup sugar
8 tablespoons unsalted butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
1 1/2 cups whole milk
Minimum-required Tools
waffle maker
measuring cup and spoons
whisk or hand mixer
small sauce pan
large mixing bowl and spoon
heat safe spatula
Directions
Heat half of the water to lukewarm, 105°-110°F. Dissolve the yeast in the water with a pinch of sugar; let stand for 5-10 minutes, until the mixture begins to foam.

Put the flour and salt into the large bowl; stir to blend and reserve. Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla; stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.

Beat the egg whites until stiff peaks form when removing the mixer. Fold the egg whites gently into the Belgian waffle batter. Let the batter stand for 1 hour, stirring every 15 minutes.

Helpful Hint

Setting #4 for the Waring Pro Belgian Waffle Maker achieves a golden brown baked Belgian waffle. You can adjust the browning control if you prefer lighter or darker waffles.
Preheat your waffle maker on your preferred setting (use setting #4 for the Waring Pro Belgian Waffle Maker); the ready indicator light will turn on when preheated (the green indicator light for the Waring Pro Belgian Waffle Maker).

For best results, do not open the waffle maker during cooking of the Belgian waffle recipe. Doing so will offset the timing mechanism.

For the Waring Pro Belgian Waffle Maker
Using the measuring scoop to measure the batter and pour into the preheated waffle maker. Use a heat-proof spatula to spread the batter evenly over the grids. Close lid and rotate waffle maker 180° to the right. Bake the Belgian waffle in the waffle maker until beeper indicates that the waffle is done. Rotate waffle maker 180° to the left.

For any waffle maker
Measure out enough batter for your waffle maker and pour into the preheated waffle maker. Use a heat-proof spatula to spread the batter evenly over the grids. Close lid and bake the Belgian waffle in the waffle maker until it indicates the waffle is done; in professional waffle makers, this is usually indicated by a light, a tone sounding, or both.

Remove waffle and repeat until all batter is used. Waffles may be kept warm in an oven at low-heat (200°F). Place Belgian waffles on a cookie sheet on a rack in the warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup.

3 eggs
400 ml milk
3 Tbsp oil
250 g. flour
dash of salt
2 Tbsp sugar
100 ml water

Mix eggs in a large bowl. Add 200 ml milk, flour, oil, salt and sugar. Mix well and then add 200 ml milk and water. Mix well. Lightly brush frying pan with oil and cook over medium heat. Put batter in pan and rotate to spread the batter evenly and thinly in pan. Flip when lightly browned on the bottom. Serve hot with Nutella, lemon and sugar, cinnamon or jam.

(WCCO) Makes 4 servings.

3 cups vanilla ice cream
1 cup milk (low fat is okay)
1/2 cup Nestle Nesquik powdered mix

Allow ice cream to soften in refrigerator for 1 hour. In blender, combine softened ice cream, milk and Nesquik powdered mix.

Recipe courtesy: Mary Hunt, author, “Cheapsake Gourmet” (Broadman & Holman, 2001)

This was the receipe we used on our July 4th Potjie cookout at Mark and Colleens house. It took about 1 and a half hours longer than everyone elses, but it was well worth it. This is an exceptional potjie receipe.

500g Oxtails cut 2 inches thick pieces
10 slices Bacon cut in 1 inch pieces
½ cup Flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 Bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

1. Dry oxtails with paper towel.
2. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.
3. Heat butter and olive oil and sauté bacon pieces.
4. Remove bacon and brown Oxtail in resulting fat, remove and drain.
5. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
6. Add the finely diced carrots, leeks, onions and sauté until softened
7. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
8. Bring slowly to a boil and cook slowly for 3 - 4 hours.
9. 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
10. Just prior to serving, add cream and stir in.
11. If you want to thicken the sauce mix some cornstarch with the cream before adding.

I am often looking for the receipe, so I just recorded it here so I can find it again. Also if anyone wants to try them.

Ingredients:
1 cup flour
1 teaspoon baking soda
1/8th teaspoon salt
1 cup buttermilk
1 egg
1 tablespoon cooking oil

Apparently this is an excellent recipe for Brownies. Of course there has to be just a little bit of peanut butter to offset the sweetness. I found it interesting too that the recipe is based on an out-of-the-box fudge brownie recipe.

1 BOX FUDGE BROWNIE MIX (9×13 pan size)*
1 BAG MINI MARSHMALLOWS (10-1/2 oz size)
2 CUPS SEMI SWEET CHOC CHIPS (12 oz)
1 CUP PEANUT BUTTER
1 TBSP BUTTER OR MARGARINE
1-1/2 CUPS RICE KRISPIES

Prepare brownie batter according to package directions for fudge-like brownies. Pour into a greased 9×13 pan. Bake at 350 for 28-30 minutes. Top with marshmallows; bake 3 minutes longer. (Marshmallows will not be completely melted) Cool on a wire rack.

In a saucepan, combine the chocolate chips, peanut butter and Butter. Cook and stir over low heat until smooth. Remove from
The heat; stir in cereal. Spread over brownies. Refrigerate for 1 - 2 hours or until firm before cutting.

*This recipe was tested with Betty Crocker fudge brownie mix.