“Crispy, Golden, Perfect! WestBend Waffle Maker Review & Test Drive

You got it! Here's a classic waffle recipe that's crisp on the outside, fluffy on the inside, and perfect for breakfast, brunch, or even dessert 🧇✨

🧾 Ingredients (Makes ~6 waffles)

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• ½ tsp salt
• 2 large eggs (separated)
• 1⅔ cups milk
• ⅓ cup melted butter (or vegetable oil)
• 1 tsp vanilla extract

👩‍🍳 Instructions

1. Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease if needed.
2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
3. In a separate bowl, mix egg yolks, milk, melted butter, and vanilla.
4. Beat the egg whites in another bowl until stiff peaks form (this makes the waffles extra fluffy).
5. Combine the wet ingredients with the dry, then gently fold in the egg whites.
6. Pour batter into the waffle iron and cook for 3–5 minutes, or until golden brown and crisp.
7. Serve hot with maple syrup, fresh fruit, whipped cream, or your favorite toppings!

stir the spoon

Coconut Cream Pie

 Coconut Cream Pie

Ingredients

1 9-inch pie crust, homemade or store bought, cooked and cooled

 

For Filling:

1/2 cup milk

1/4 cup corn starch

1/2 cup sugar

1/2 teaspoon Kosher salt

4 large egg yolks 

1 can (13-14 oz.) full-fat coconut milk

3/4 cup heavy whipping cream

1 teaspoon vanilla extract

1/2 teaspoon coconut flavor, 

2 tablespoons unsalted butter

1 cup sweetened shredded coconut, lightly packed

 

For Topping:

1 1/2 cup chilled heavy cream

2 Tablespoons sugar

1 teaspoon vanilla extract

 

For Garnish:

Sweetened shredded coconut

Instructions

In a medium pot, whisk together corn starch and milk until completely smooth. Add sugar and salt; whisk again to combine. Add egg yolks, coconut milk, and heavy cream; whisk again (mixture will be lumpy because of the fat in the coconut milk, that’s okay).

Set pot over medium high heat and, while whisking constantly, slowly bring mixture to a boil. Then immediately reduce heat to low and simmer, while whisking constantly, and cook for about 1-2 minutes, until pudding is thick and smooth. Remove pot from heat. Strain pudding through a fine-mesh strainer into a clean bowl.

While pudding is still warm, add vanilla extract, coconut flavor (if using), butter, and sweetened shredded coconut. Stir to combine.

Pour warm filling into fully-cooked, and fully-cooled pie crust. Smooth top with a spatula. Place plastic wrap flush against the pudding surface (to prevent “pudding skin” from forming), then wrap the entire pie in plastic wrap, and refrigerate to cool completely, 3 to 4 hours.

To make whipped cream, add heavy whipping cream, Instant vanilla pudding powder (if using), and 2 Tablespoons sugar to the bowl. Whisk to combine. Beat until soft peaks form.

Just before serving, spoon whipped cream on top of pie. Garnish with sweetened shredded coconut, if desired, and serve.

 

English Pea Salad

Hi, Thank you for coming by.... Much Love Sandra

 Ingredients

1/2 cup sour cream

1/4 cup mayonnaise

2 tablespoon granulated sugar

2 teaspoons vinegar

1/4 teaspoon knorr chicken powder

1/8 teaspoon pepper

4 cups frozen peas , thawed

1/3 cup diced red onion

1/3 cup green onion

1/8 curry

1/2 cup Pimento or roasted red bell pepper

1 teaspoon onion powder

1/8 crushed pepper flakes

bacon your choice

Three chopped eggs

3/4 cup cubed sharp cheddar cheese (approximately the same size as the peas)

8 slices bacon ,  cooked crispy and crumbled

Instructions

Put sour cream, mayo, sugar, vinegar, all dry Ingredients in a large bowl; whisk to combine.

Add peas, eggs onions, cheese, and bacon of choice to the bowl; gently stir to coat completely.

Refrigerate at least 1 hour before serving. Garnish with some crispy bacon.

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