Saturday, December 12, 2009

Orange Syrup

  • 1 cup sugar
  • 2 teaspoons grated orange rind
  • 1/2 cup orange juice
  • 1 tablespoon lemon juice
  • 1 tablespoon corn syrup
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons orange liqueur (optional)

Combine first 6 ingredients and, if desired, orange liqueur in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, 5 minutes or until sugar dissolves.

Top fat-free yogurt with orange segments and Mixed Fruit Granola; drizzle with syrup.

From Southern Living

Gingerbread Waffles

  • 3/4 cups all-purpose flour
  • 3/4 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoons ground cinnamon
  • 1 teaspoons ground ginger
  • 1/4 teaspoon freshly grated nutmeg, eyeball it
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup packed dark brown sugar
  • 1/2 cup canned pumpkin puree
  • 2 tablespoons applesauce
  • 2/3 cups milk
  • 2 tablespoons melted butter, plus some to butter the iron
  • Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffle iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 3 waffles. Serve with toppings of choice.

Adapted from Rachael Ray