BUTTERMILK WAFFLES FOR TWO

Some people might just think this post is a bunch of fluff. If the result wasn't so delicious and attractive, I might agree with them, but it is both so I don't.

When I bought this darling little personal - sized waffle maker at an estate sale months ago, maybe even a year ago, I never imagined it would produce such a delightful treat for Wayne and me. 

I just thought it would make a smaller waffle that I might cook for my MO grandchildren sometime.  That was more of a dream that I have about my time with my grandkids than reality since I dream more about doing things with them than I actually do.

The other day I saw the little maker when I was looking for something else, of course. Isn't that the way it always is. Anyway, I brought it up to the kitchen and it has sat on my counter for several days waiting for me to inspired.

Yesterday was that day. We woke up to snow on the ground with more coming down...a fine mist of snow. Saturday evening it started sleeting first leaving a thin sheet of ice on everything outside. 

It was supposed to change to snow during the night or at least that was the forecast. I woke up around 3:30 and thought I would check out the window, but there was no snow, just the layer of ice. The next time that I woke up and looked out the window, I saw the snow. (It continued the fine mist of snow the rest of the day as forecasted but I don't think we got the 5 to 12 inches they were calling for. Maybe 5 though. Considering how difficult it is to forecast the weather here in Kansas City, I guess they did pretty good.)

When I got up I decided I wanted something different than my usual Greek yogurt and decided it was time to try out the little personal-sized waffle maker. I was going to use some boxed pancake and waffle mix, but didn't have any. That meant I had to look for a recipe. 

Most of the recipe called for milk, but we haven't started buying milk in a 2 - quart size because it doesn't take up as much room in our refrigerator. (When we replaced our fridge we downsized slightly and so I have less room in it.) I found one that used buttermilk but not quite enough so I just finished the cup with skim milk. It was fine.

When I finished making the little waffles, I remembered  a tradition that our dil Sara brought to the family when she and Jeffrey were married. In our family we have a New Year's Day tradition of eating blacked-eyed-peas to bring us good luck for the year. In Sara's family, they had waffles with cherry pie filling on top. We learned about her tradition one year when we were with them on New Year's Day. Well, I love cherry pie filling so enjoyed my waffle that day. I don't think we have repeated her family tradition again and yesterday wasn't New Year's Day, but since I had some leftover cherry pie filling in the fridge, I topped our little waffles with some on mine and some strawberry pie filling on Wayne's since he loves strawberries, to surprise him.

I cut the recipe in half so if you want more waffles or use a larger waffle maker, just double the recipe. After we finished eating, I went on and made up the rest of the batter and made 5 more waffles. I quick froze them in the freezer. When we want to eat them, we will just pop them in the toaster to heat up. 

PRINT RECIPE.

BUTTERMILK WAFFLES

1      cup flour

1/2  teaspoon salt

1      teaspoon baking powder

1/2  teaspoon baking soda

1      tablespoon sugar

1      large egg.

1      cup buttermilk

1      tablespoon oil

Whisk together the dry ingredients together in a bowl. Set aside.

In another bowl, whisk together the egg, buttermilk, and oil.

Pour the wet mixture into the bowl of dry ingredients.

Stir gently just until combined.

Cover the batter and let it rest for 5 minutes while you preheat the waffle iron.

For my personal sized waffle maker, I measured two level scoops of batter or about 3 tablespoons. If you are using a larger waffle iron, you will use more.

Close the lid and bake until the light on the iron signals the waffle is ready.

Remove and keep warm until you are ready to eat.

I made two for each of us and after buttering them, I spooned some pie filling on each.

So pretty and very delicious!

I cooked the rest of the batter, quick froze them, and

then put them in a freezer bag until we are ready to eat the rest. Will pop them in the toaster to warm up. 

Here is  my cute little waffle iron...

PUMPKIN CRANBERRY BREAD

 2025 is now a couple of days old. Each year seems to go by faster than the previous year, but that seems to be said by even younger people than just "old" people. It does seem like time is on fast speed to me. I hope 2025 will be a healthy year for me and my husband and we can experience some memorial occasions with family and friends.

Friend Phyllis made this Pumpkin Cranberry Bread for her Sunday school class and dropped a plate off at the Cafe at church back in December. It was so delicious so I made sure I got the recipe from her.

This weekend we are forecasted for some cold temperatures and even some snow so I'm not sure the Cafe will be open Sunday for church, but I decided I would make the quick bread because it would freeze easily if we can't make it to church. Local weather forecasters on television that this area is the most difficult to forecast in the country. I believe them. It always depends on what happens to it just west of us. It can turn south and miss us or turn north and miss us. My husband thinks it's because the Missouri and Kansas Rivers come together and cause splits.

The recipe made 5 mini-loaves and I just may keep one for us to enjoy because I was able to eat one slice when Phyllis dropped it off. It is really good.

PRINT RECIPE.

PUMPKIN CRANBERRY BREAD

3         cups flour

2-1/2  teaspoons cinnamon

2-1/2  teaspoons ginger

2         teaspoon baking soda

1-1/2   teaspoon salt

1          can of pumpkin

3         cups sugar

4         eggs

1          cup oil

1/2      cup orange juice

1          cup chopped cranberries

1          cup toasted chopped walnuts (optional)

Preheat the oven to 350 degrees F. Grease two 9 x 5 inch loaf pans or five mini-loaf pans. Set aside.

Combine the dry ingredients by sifting them together into a large bowl. Set aside.

Combine the sugar, pumpkin, eggs, oil, and juice in another bowl with a whisk until blended.

Add to the flour mixture and stir until just moistened.

Add the chopped cranberries and nuts if you are using. (I didn't add the nuts.)

Divide between the baking pans.

Bake for 60 to 65 minutes for the large loaves and about 40 minutes for the mini-loaves. Cool in pans for at least 10 minutes before removing.

Remove from the pans and cool completely before slicing.