Homestead at Bridle Creek

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Buttermilk Belgian Waffles

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Buttermilk Belgian Waffles

These waffles are so light and delicious. They are our go-to recipe for our Belgian waffle maker. Served warm with butter and maple syrup or fruit and whipped cream - heaven! These can be made with an all-purpose Gluten Free Flour mix - and they turn out just great.
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Servings 7 Belgian Waffles

Ingredients
  

  • 1/2 cup butter melted and cooled
  • 3 large eggs
  • 1-1/2 cups buttermilk
  • 1 teaspoon vanilla
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/4 teaspoon salt

Instructions
 

  • Heat the waffle iron. In a large bowl, combine the dry ingredients. Stir well. Create a depression in the middle of the dry ingredients. Set aside.
  • Beat the eggs until frothy. Add the vanilla, cooled melted butter and buttermilk. Whisk together.
  • Pour the wet mixture into the dry ingredients. Stir rapidly until combined. Do not over mix. The batter will start out thin, and thicken as the chemical reaction between the leavening and buttermilk occurs.
  • Bake on a hot waffle iron according to manufacturer's instructions.
  • Enjoy!

Notes

For best results, start with all ingredients at room temperature.
*If you don't have buttermilk on hand, you can use 1-1/2 cups of milk to which you have added 1-1/2 Tablespoons of either vinegar or lemon juice.
If there are any waffles leftover, freeze them in a single layer, using a cookie sheet or cooling rack. Pack into an air-tight container until you are ready to use them. These reheat very well - so close to freshly made, you won't believe it.
If you are on a gluten free diet, substitute your favorite gluten free flour mix for the all purpose flour.  Be aware that all flours are different.  It is best to substitute by weight.

I’m in the Garden

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Lettuces1

The gardens at the Homestead serve two main purposes – to gladden the heart and nourish the body and soul. Many, if not most of my daytime hours are spent outdoors, prepping, planting, tending, harvesting – feeding, cleaning, repeat.

There is something very powerful that happens when we become closely connected with the food we eat.  The great interest in ‘farm to table’ food speaks to this.

Hopefully through this portal, you will find help and inspiration in your gardening endeavors, whether your fields be acres of fertile ground or a gathering of pots on a small sunny porch.

Scotch Eggs with Celery Sauce

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Scotch Eggs with Celery Sauce

The perfect hard-cooked egg, encased in sausage, rolled in crispy cornflake crumbs, baked, and then topped with a decadent celery sauce.....Heaven on a plate.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 4 people

Ingredients
  

For the Eggs

  • 6 hard boiled eggs Cooled to room temperature
  • 11/2 lbs bulk sausage
  • 2 eggs
  • 1/2 large onion finely grated or minced
  • 1/2 cup bread crumbs
  • 1 cup cornflake cereal finely crushed

For the Sauce

  • 1/4 cup butter
  • 1/4 cup flour Can use gluten free flour
  • 1 cup chopped celery – stalks and leaves
  • 1 cup milk
  • 2 teaspoons chicken bouillon or 2 bouillon cubes I use organic Better Than Bouillon
  • freshly ground black pepper

Instructions
 

For the Eggs

  • Shell the cooked eggs. Dry completely.
  • In a bowl, beat one of the eggs.
  • Add the sausage, onion, bread crumbs and mix to combine.
  • Using an ice cream scoop or 1/3 cup measuring cup, portion out sausage.
  • Placing the sausage in the palm of you hand, make an indentation in the sausage and place one egg in the center of the sausage mixture.
  • Form the sausage around the egg, covering completely.
  • Set aside until all eggs are coated.
  • Crush the cornflakes and place in a separate bowl.
  • In another bowl, beat the second egg.
  • Coat each sausage ball in beaten egg and then roll them in cornflake crumbs until covered completely.
  • Place on a lightly greased, rimmed baking pan.
  • When all eggs are coated, cover and place in the refrigerator for at least 30 minutes - and up to overnight.
  • When ready to bake, preheat oven to 350 degrees.
  • Remove the eggs from the refrigerator. Remove the cover and bake for 35-40 minutes or until deep brown and crispy.
  • While the eggs are baking, prepare the sauce.

For the Sauce

  • In a medium skillet or saucepan, melt the butter.
  • Saute the celery until tender – about 5 minutes.
  • Stir in flour and cook for 30 seconds.
  • Slowly blend in milk, making a creamy sauce.
  • Cook over low heat, stirring constantly until sauce bubbles and thickens.
  • Season with salt and pepper to taste.
  • Serve sauce over eggs.

Notes

Make sure that your hard-cooked eggs are completely cooled before encasing them in the sausage mixture.
These can be made the night before you plan to serve them and refrigerated.  Remove them from the fridge when you preheat your oven and then bake as directed.

Blueberry Buckle Muffins

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Blueberry Buckle Muffins

Moist, crumbly, a kiss of lemon and a sugary crumble topping - what could be better!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients
  

For the Muffins

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 egg beaten
  • 1/2 cup milk
  • 1/2 cup sour cream, yogurt or buttermilk
  • 1/3 cup butter melted
  • 1 teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • 1 1/2 cups fresh blueberries*

The Crumble Topping

  • 1/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 Tablespoons butter

Instructions
 

The Muffins

  • Preheat oven to 400 degrees.
  • Sift together the flour, baking powder, ½ teaspoon salt and ½ cup sugar. Set aside.
  • Combine the egg, milk, sour cream, belted butter, lemon juice and lemon rind.
  • Add egg/milk mixture to the flour mixture, stirring just until combined.
  • Fold in the blueberries.
  • Fill paper-lined muffin cups.

Crumble Topping

  • Combine the topping ingredients, cutting in the cold butter until crumbly.
  • Generously sprinkle topping over each muffin.
  • Bake 20 minutes – or until lightly browned and set.

Notes

*Frozen blueberries can be substituted. Do not defrost. Toss them with several tablespoons flour before folding into the batter to prevent “blueberry bleed“.

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