Wednesday, June 24, 2009

Savoury Waffles

Yield: 6


Savoury Waffles

  • 1 x acorn squash
  • 1 cup olive oil, divided
  • 1 cup balsamic vinegar
  • 1 cup cherry tomatoes, halved
  • 6 x basil leaves, sliced finely
  • Salt
  • 1/2 cup asiago cheese, finely grated
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/3 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper
  • 2 x eggs
  • 1 cup milk
  • 5 slices black forest ham, cut thicker than usual and diced
  • 3 x sage leaves, sliced finely
  • 2 x chives, sliced finely
  • 1/2 cup sour cream

Savoury Waffles

  1. Preheat oven to 375°F
  2. Cut squash in half and scoop out the seeds. To a baking dish, add water until it is 1/4-inch deep. Place squash, cut side down in water and cover tightly with aluminum foil. Bake for 1/2 hour.
  3. Remove squash from oven, discard any remaining water. Turn squash over and drizzle with 1 tablespoon olive oil. Return to oven uncovered and roast for 45 more minutes, or until squash begins brown at the edges. Let cool, then scoop out flesh. Reserve.
  4. In a small pot over medium heat, reduce balsamic vinegar until it is 1/4 of the original volume. Reserve.
  5. Slice cherry tomatoes in half. In a medium bowl, add tomatoes, 1/3 cup of olive oil, basil and salt to taste. Reserve.
  6. In a large bowl, add asiago, flour, baking soda, baking powder, nutmeg, 1/2 teaspoon salt and pepper. Mix.
  7. In a second large bowl, add eggs, milk, 1 cup roasted butternut squash, 1/4 cup olive oil, ham, and sage. Mix.
  8. Slowly add the contents of the dry bowl to the wet bowl.
  9. Ladle batter into a preheated waffle maker and bake until cooked throughout.
  10. To serve, set a waffle in the middle of each plate. Top with tomato salsa and sour cream. Drizzle balsamic vinegar reduction around the plate.

Sunday, June 7, 2009


Chewy Granola Bars

These homemade chewy granola bars are easily customized to taste with your own favorite fruits and nuts. Step-by-step photos illustrating how to make these granola bars are available at Bakers' Banter, our King Arthur blog.

  • 1 2/3 cups quick rolled oats
  • 1 cup + 2 tablespoons Sticky Bun Sugar
  • 1/3 cup granulated sugar, optional (see "tips" at right)
  • 1/3 cup oat flour (or 1/3 cup quick oats, processed till finely ground in a food processor or blender)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon, optional
  • 2 to 3 cups dried fruits and nuts*
  • 1 teaspoon vanilla extract
  • 1/4 cup melted butter or vegetable oil
  • 1/4 cup honey, maple syrup or corn syrup
  • 1 tablespoon water
  • *We like 1/2 cup each dried cranberries, chopped dried apricots, chopped pecans, sunflower seeds, and coconut. Walnuts, sesame seeds, pumpkin seeds, dried cherries or apples, or even chocolate chips would all be delicious as well.


Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

1) Stir together all the dry ingredients, including the fruit and nuts.

2) In a separate bowl, whisk together the vanilla, melted butter or oil, syrup or honey, and water.

3) Toss the wet ingredients with the dry until the mixture is evenly crumbly.

4) Spread in the prepared pan, shaking the pan to evenly cover the bottom and patting down gently

5) Bake the bars for 25 to 30 minutes, until they're golden brown around the edges.

6) Remove them from the oven, loosen the edges, and cool for 5 minutes.

7) Use a knife (or bench knife) to cut the bars while they're still warm in the pan. Carefully remove warm bars from the pan, and cool on a rack. Alternatively, remove from the pan before cutting into bars; it helps to cut in half first, then loosen the bottom of each half with a turner/spatula before turning out onto a sheet of parchment to cut into bars.

8) Wrap bars individually to store; or place in a single layer on a plate, and cover with plastic; or store in layers with parchment in between. In humid weather, it's best to store bars in the refrigerator. They also freeze well.