Yeast-Raised Waffle

These light and crispy waffles are made with yeast. It is true that the recipe requires extra steps but it is so worth the effort, I hope you get to try it!

Simple-Yeast-Raised-Waffles-Recipe-1-Color-Your-Recipes

Have you ever made waffle using yeast? If not, you must give this a try…the texture of these waffles are very different from the ones that use baking powder. They are somehow lighter and crispy. It is hard to describe, once you try it you will know what I am trying to say…

You can server these waffles like the other ones, I choose to drizzle with condensed milk instead of syrup and garnish with fresh raspberries, but fell free to color it the way you like.

This recipe was inspired by a recipe from the food section at the LA Times.

Ingredients:

  • 1 teaspoon active dry yeast
  • 1 cup milk
  • ¼ cup butter, melted
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 cup all-purpose flour
  • 1 egg, slightly beaten
  • ⅛ teaspoon baking soda
  • ½ teaspoon vanilla extract
  • Condensed milk
  • Fresh raspberries or any other fruit of your preference

 

Method:

Place ¼ cup warm water in a medium mixing bowl and the sprinkle the yeast on it. Let stand until foamy, about 5 minutes.

When the yeast is all dissolved and foamy, stir in the all the remaining ingredients except for the baking soda. Mix until smooth and no visible flour crumps. Cover the bowl and refrigerate overnight.

Before cooking the waffles, mix in the baking soda. The batter will deflate and will be thin.

Cook the waffles according to the manufacturer’s instructions of your waffle maker. I used my Cusinart Classic waffle Maker.

Serve waffles with fresh berries and drizzled with condensed milk.

If you enjoy this recipe using a waffle maker, you might want to try the Brazilian inspired recipe, Waffle Cheese Bread.

Thank you for stopping by Color Your Recipes…have a colorful week!




Orange Cream Scone

Today I am sharing a simple recipe for orange cream scones. These scones are delicious and rich and loaded with cranberries. Great for breakfast or for your afternoon tea.

I must admit that this is my first time making scones…I always liked the flavor of scones, but not really the texture…maybe because every time I purchased scones, they were “old” or who knows how they “beat them up”…therefore I never could really understand what was the big deal with scones. Even my husband did not get very excited when I told him that I was planning to bake scone, he was like…”Why? They are so heavy and flavorless…”, well, I was able to prove him wrong with this recipe…after searching for literally dozens of recipes and reading the “what to do”and “what not to do”, I decided to merge a few versions into this recipe…and I must admit, it is so simple and easy to come up with a light, fluffy, moist scone with a thin layer of crispness…

I based this recipe from mainly this two sites…cookbook 365 and Splendid Table.

You can be very creative and you can “color” it the way you like by adding whatever fresh or dry fruit of your preference or other ingredients such as candy ginger, chocolate. You can use buttermilk instead of cream. You can make it savory by adding cheese, bacon, chives, olives…and spice it up with curry, oregano, you name it…so let your imagination float and color your scones the way you want.

By the way, these scones will be great for Easter brunch…

 

Ingredient:

  • 250 g all-purpose flour
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 1 Tbsp fresh orange zest
  • 50 g granulated sugar
  • 60 g cold unsalted butter, cut into approximately 12-mm cubes
  • 200 ml heavy cream
  • 1 large egg, cold
  • 1 tsp pure vanilla extract
  • 60 g cranberry
  • Enough heavy cream to brush scones
  • Crystal sugar for sprinkling

Method:

Cut the butter and place in the freezer while you are measuring the other ingredients.

Measure the cream and add the egg and vanilla extract, keep in the refrigerator until needed.

In a food processor bowl, place the flour, sugar, baking powder, orange zest and salt. Pulse for a few times.

Add the butter pulse until the mixture resembles coarse meal and no pieces of butter are larger than a pea.

Pour the cream mixture into the flour mixture, and pulse until a dough forms.

Remove the dough from the bowl and place in a lightly flour surface. Add the cranberry and gently kneading it onto itself for a few times. Do not over mix or knead…gently fold the dough.

Pat the dough into circle of 2 cm thick. Cut the circle first into half, then into quarters until you reach 8 slices. Place the scone gently in a baking sheet with parchment paper.

Let it rest for approximately 1 hour.

When ready to bake, brush the top of the scones with heavy cream and sprinkle the top with crystal sugar.

Bake for approximately 15 to 18 minutes, until the scones are slightly golden. Rotate the pan halfway through baking.

Allow the scones to sit in the pan for a few minutes before transferring to a wire rack to cool

Serve warm. Store the “leftover” scones in the freezer for later enjoyment.

To warm the frozen scones, place the scones in a 350F preheated oven for about 5 minutes.

If you enjoy this simple recipe for Orange Cream Scone you might want to check on Bacon, Cheese Green Onion Scone recipe.

Thank you for visiting Color Your Recipes…have a colorful week!




Oatmeal with Quinoa

This is a very healthy recipe for steel cut oatmeal loaded with all kind of grains such as quinoa, flaxseed, hemp seed, chia seed, millet… It is so nice to start the day with this hearty warm bowl of cereal.

This is my almost everyday breakfast…it is very versatile in regards to what I can add on the oatmeal in the morning. Not only that, I get a mix of various grain in one bowl. My husband likes with dry fruits, nuts and cinnamon. I sometimes beside the “conventional” toppings I even have with “Chinese” preserved stuff, food that you normally see when having breakfast in Taiwan.

Since steel cut oatmeal takes almost ”forever” to cook, I prepared the night before and let it sit until morning. When I get up the next morning I just add a little more water or milk, bring to boil and it is ready…very simple!

I always keep an air tight container with a mix of steel cut oatmeal, quinoa white and black, flaxseed (white, dark or mixed) and chia seed…any especial ratio between them? Not really, whatever you like. So when it is time to cook, I just scoop according to what I need.

As you can see…I do not have any details to share…just place the oatmeal mix in a small pan, add approximately 1 to 1 ½ inch of water above the oatmeal. Let it boil and turn the heat off. Cover the pan. Next morning, mix the oatmeal with water or milk according to your like. Bring to boil and it is ready to serve.

I hope you enjoy this simple and easy way to prepared steel cut oatmeal loaded with nutritious ingredients. If you are looking for more recipes using oat or quinoa, you might want to check on Oatmeal Molasses Sandwich Bread or Citrus Kale Salad with Quinoa.

Did you know that oats are a good source of soluble fiber. Therefore, oats can help reduce cholesterol and keep blood sugar levels steady. Apparently there is not much difference in terms of nutrition between steel cup oats and rolled oats.

Thank you for stopping by Color Your Recipes…have a colorful week!