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Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Waffles
Recipe Name: Waffles
Picture: Waffles
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Description:

Delicate sugar-free waffles with a light buttery taste
Yield: 2-3 Servings
Ingredients:

2 c sifted flour
4 t baking powder
1/2 t salt
2 eggs, separated
1 1/4 c milk
6 T butter, melted
Instructions:

1. In mixing bowl, sift together the flour, baking powder, and salt.

2. In separate bowl, beat egg whites until soft peaks form.

3. In another bowl, beat egg yolks with milk. Add melted butter to egg mixture and stir. Add flour mixture also, stirring to remove most lumps. Finally, fold in egg whites.

4. Cook on pre-heated waffle maker until browned. Top with butter and jam or syrup of your choice.

Homemade waffles with strawberry topping
Additional Notes:

Check waffles for doneness by lifting the lid of your waffle iron briefly. We like ours slightly golden, with strawberries on top. You can also serve with whipped cream as a dessert!

* Strawberry Syrup:
2 c whole Strawberries (loosely packed)
1/8 c white sugar
1 t cornstarch (disolved in a little water)

Cut strawberries into halves or quarters (depending on preference; if the strawberries are fairly small you may leave them whole). Place strawberries in a saucepan and pour sugar on top and place on burner set between medium and medium-low. The mixture will slowly become watery at which point you can set the burner to medium. Once the mixture begins to boil add disolved cornstarch while stirring the mixture. After boiling for 1-2 minutes (remember to continue stirring) you can remove from the burner. The syrup can be used hot or can be refridgerated and used cold, depending on preference.
Preparation Time: 20 minutes
Cooking Time: 15-20 minutes
Tammy’s Review:

These waffles are so delicious!! I have never tasted a recipe that I like better. I even love to eat them plain, hot off the waffle iron! Sometimes I make extras and freeze to re-heat in the toaster later, but they really are best fresh. I would make these more often except that they are a little time-consuming to make and I’m usually in a hurry and reach for eggs instead. ;) My rating: 10/10

Best... Waffles... Ever! (10/10)
A little background: I love waffles. Breakfast, Brunch, Dinner... Dessert. Does not matter—I love waffles. The problem is finding a quality waffle recipe. Like pancakes, a bad recipe can leave a bad taste in your mouth... literally. Maybe I have an accute sense of taste, but many pancake and waffle recipes leave a chemical after taste that does not sit well with my palette. You would think this problem is limited to bisquick, eggo, and other commodity waffles. Yet we have been to “waffle houses” that were no different. It always seems like a good waffle is hard to find.Que Tammy’s waffle recipe. This recipe is absolutely, positively outstanding. It meets all the criteria that a real waffle requires: It is light and fluffy on the inside, slightly crispy on the outside. They have a smooth, light texture and have a slight hint of butter in the taste. Best of all: No nasty aftertaste.One of the best things about waffles is they can be eaten in a number of ways. Typically I would not suggest eating a waffle or pancake plain—but these are so good you can, especially if you ate them with a side of eggs and turkey sausage. They are terrific lathered in butter and drenched with syrup (blueberry and butter pecan are my preferences), although the perfect waffle, and my favorite way of eating them, is with strawberries (fresh or prepared into a homemade syrup). And for a real treat, top with whipped cream. This makes a wonderful desert that easily rivals strawberry shortcake.Like most waffles, these are best eaten fresh off the griddle. This could be a problem for larger families though—the waffles are so good that no one will want to wait in line for seconds! If you happen to have leftovers (not likely!) I suggest freezing them for later use. Just pop them in the toaster and you have a quick breakfast or snack. They won’t taste quite as delicious as waffles fresh off the griddle, but they sure beat the prepackaged variety.This is a must try recipe. Your taste buds are certain to thank me!

by Joshua [1] on Sat, 2006-07-01 04:26
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http://www.tammysrecipes.com/waffles

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Pumpkin Dinner Rolls
Recipe Name: Pumpkin Dinner Rolls
Picture: Pumpkin Dinner Rolls
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Description:

A soft yellow dinner roll
Yield: 4 Dozen Rolls
Ingredients:

1 c. sugar
1/2 c. warm water
2 c. warm milk
¼ c. butter, softened or melted
2 c. mashed cooked pumpkin
2 t. salt
1/2 c. wheat germ
10-12 c. all-purpose flour
7 t. dry yeast
Instructions:

1. In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well.

2. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.

3. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour).

4. Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.

5. Place on greased baking sheets, and grease tops. Cover and let rise until almost doubled, about 30 minutes.

6. Bake at 350 degrees for 15-18 minutes, until tops are golden. Remove to wire racks and cover with a towel. Serve with butter.

Dough is made into rolls and left to rise a second time Freshly baked pumpkin dinner rolls
Additional Notes:

Re-warm leftover rolls by wrapping securely in foil and placing in a 325 degree oven for 15 minutes.
Preparation Time: 40 minutes
Cooking Time: 18 minutes
Tammy’s Review:

We absolutely love these tasty dinner rolls! I originally made them because I had pumpkin to use up. Now I continue making them because they’re so yummy! I like to make a batch to take to family gatherings; they’re always a popular item. I have been asked for the recipe so many times! The leftover rolls don’t last long when I warm them and serve with another meal. My rating: 10/10

Source URL:
http://www.tammysrecipes.com/pumpkin_dinner_rolls

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Basic Sweet Roll Dough
Recipe Name: Basic Sweet Roll Dough
Picture: Basic Sweet Roll Dough
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Description:

A soft white sweet roll dough that can be used in a variety of dessert recipes
Yield: 12-24 servings
Ingredients:

2 c flour
1 T dry yeast
1 c milk
1/4 c sugar
1/4 c shortening
1 t salt
2 eggs
1 1/2-2 c flour
Instructions:

1. In large mixer bowl, combine 2 cups flour and 1 T dry yeast.

2. Heat milk, sugar, shortening, and salt till warm (115-120°), stirring to melt shortening. Add to dry mixture.

3. Add eggs. Mix well by hand and then stir in 1 1/2 to 2 cups flour, making a moderately stiff dough.

4. Knead on a lightly floured surface till smooth (adding more flour as you need it, if needed). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise till double.

5. Punch down; divide in half. Cover; let rest 10 minutes.
Additional Notes:

The Caramel Pecan Roll recipe [1] uses this dough.

This recipe was submitted by guest chef Bonnie Faber.
Preparation Time: 30 minutes

Source URL:
http://www.tammysrecipes.com/basic_sweet_roll_dough

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Apple Spice Syrup
Recipe Name: Apple Spice Syrup
Picture: Apple Spice Syrup
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Description:

A spicy syrup made with apple juice and brown sugar — not to sweet but full of flavor!
Yield: 6 1/2 cups of syrup
Ingredients:

6 cups apple juice (we use a can of concentrate and add water)
1 2/3 cup brown sugar (use more if you like a very sweet syrup)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
dash cloves
5 small apples, peeled, cored, and thinly sliced (optional)
1/2 cup clear jel/Sure Gel OR cornstarch
Instructions:

1. Combine 5 cups of the apple juice with the sugar, spices, and apples (if using). Bring to a boil. (If using apples, simmer until apples are tender.)

2. In a small bowl, combine the remaining 1 cup apple juice with the cornstarch, stirring or whisking to remove lumps.

3. Add cornstarch mixture to boiling mixture and stir for a few minutes until mixture bubbles and thickens.

4. Serve hot over pancakes, waffles, or French toast!
Preparation Time: 5 minutes
Cooking Time: 10-15 minutes
Tammy’s Review:

This is a delicious spicy syrup that’s not too sweet! You’ll feel like you’re eating something more like apple pie filling rather than an extremely sweet sugar syrup/candy. :) My rating: 9/10 (because I like brown sugar syrup better — even though it’s less healthy!)

Source URL:
http://www.tammysrecipes.com/apple_spice_syrup

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Italian Cheese Bread
Recipe Name: Italian Cheese Bread
Picture: Italian Cheese Bread
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Description:

Homemade Italian bread topped with herbs, parmesan cheese, and mozzarella cheese
Yield: 12 slices
Ingredients:

Bread:

2-1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon active dry yeast (can use instant)
1 cup warm water (120*F)
1 tablespoon vegetable oil

Topping:

1/4 cup prepared Italian salad dressing*
1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp ground oregano
1/4 tsp dried thyme
Dash peper
1-2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese

Instructions:

1. In a bowl, combine the first four ingredients.

2. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic.

3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. (Optional: if in a hurry, just skip this rise.)

4. Punch the dough down; place on a greased 16” pizza pan and pat into a 16” circle. Brush with salad dressing (I use the back of a spoon).

5. Combine the seasonings; sprinkle over top. Sprinkle with cheeses.

6. For a fluffier cheese bread (our preference), at this point, allow the bread to rest for 15 minutes or so. If you’re in a hurry, just skip this rise. (The bread will rise while it bakes, too.)

7. Pre-heat the oven to 450*F. Bake for 11-15 minutes or until golden brown. See additional notes for baking tips!

8. Slice into 12 slices. Serve warm.
Italian Cheese Bread... so delicious!!

Italian Cheese Braed

Easy lasagna
Italian Cheese Bread, served with Easy Lasagna [1]
Additional Notes:

*Ranch dressing can be substituted for Italian dressing if you want a little different taste or need to make a substitute.

This recipe was submitted by guest chef Lindsey Sorgard!

Baking tips for this cheesy bread:

If using a thinner or darker (like non-stick) pan, bake on top rack in oven. This will allow the top to get browned at the same rate that the crust gets browned!

If using a thicker/heavier and lighter colored (metal) pan, bake on bottom rack of oven, to ensure that the crust fully bakes.

If the crust is getting dark but the top isn’t browned, move the pan to the top shelf for the final few minutes.

This cheesy bread is a fabulous! Once I figured out exactly which rack to bake this on for my oven/pans, I got it down to a science — 11 minutes at 450*F on the top rack, every time — it’s perfect!
Preparation Time: 25 minutes + 20 minutes rising time
Cooking Time: 15 minutes
Tammy’s Review:

This stuff is THE BEST. Easy. Yummy. Affordable (when you buy the flour in 50-pound bags and the cheese in 5-pound bags at Costco, yay!). We love it and have served it to soooo many people who all love it too!

[There are many comments on this recipe and they all did it a different way]

Source URL:
http://www.tammysrecipes.com/italian_cheese_bread

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