Family Around the Table

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Pecan Belgian Waffles with Strawberry Sauce

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of my pecan Belgian waffles with strawberry sauce. All opinions are mine alone.

Pecan waffles with strawberry sauce make a delightful brunch entree.

 

I love waffles, my kids love waffles, my husband, not so much. I don’t make waffles as often as I used to so when I made these pecan Belgian waffles with strawberry sauce a few Sundays ago the kids were delighted. This waffle recipe has just a touch of sweetness from the small amount of brown sugar.

 

LorAnn Oils butter dough bakery emulsion.

 

What really gives these pecan Belgian waffles with strawberry sauce their amazing flavor is the bakery emulsions from LorAnn’s. The first time I used the buttery dough bakery emulsion, in the Italian Almond Cookies, I could immediately tell a difference. The cookies had a delightful yet subtle butter flavor.

 

So I thought I’d give it a try in this waffle recipe. I was right to do so. The one teaspoon I used elevated the flavor like I never imagined.  You may be wondering what a bakery emulsion is. From the LorAnn website: A baking emulsion is a flavor suspended in a base containing mostly water.  In contrast, baking extracts are flavors suspended in a base containing mostly alcohol. What I love about the emulsions is the pure flavor and scent. It is not medicinal like imitation flavors can be.

 

Strawberry sauce

 

I thought why not add a bit of the strawberry emulsion to the strawberry sauce. It elevated the flavor there too. Rather than mixing the pecans into the batter, because someone didn’t want them, I tossed them into the batter once I poured it onto the waffle iron.

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Pecan Belgian Waffles with Strawberry Sauce

Prep Time: 10 minutes

Yield: Approximately 6 (5 inch) waffles

Ingredients

  • 2 eggs (I used England's Best)
  • 2 cups flour
  • 1 3/4 cups milk
  • 1 teaspoon LorAnn Buttery Sweet Dough Bakery Emulsion
  • 1/2 cup vegetable oil
  • 1 tablespoon packed brown sugar (I used Imperial Sugar)
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup pecans
  • For strawberry sauce:
  • 1 1 /2 cups fresh or frozen strawberries
  • 1 teaspoon sugar or more, to taste (I used Imperial Sugar)
  • 1 teaspoon LorAnn Strawberry Bakery Emulsion
  • 3 tablespoons orange juice
  • 1 teaspoon cornstarch

Instructions

  1. Heat waffle iron and brush with vegetable oil, if necessary.
  2. In a large bowl, beat eggs until fluff. Beat in flour, milk, LorAnn Buttery Sweet Dough Bakery Emulsion, oil, brown sugar, baking powder and salt just until smooth. Stir in pecans.
  3. Pour about 1/2 to 3/4 cup batter onto center of hot waffle iron. Close lid and cook according to your manufacturer's directions.
  4. Carefully remove and repeat with remaining batter. Serve with strawberry sauce.
  5. To make strawberry sauce:
  6. In a medium saucepan combine strawberries, sugar, LorAnn strawberry bakery emulsion. Heat to boiling then reduce to simmer. Using forks, a potato masher or pastry blender (my favorite), gently mash the strawberries.
  7. In small bowl or ramekin, combing orange juice and cornstarch until dissolved. Add to strawberry mixture. Continue to simmer, stirring occasionally until thickened. Serve with waffles.
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Recipe from past Brunchweek years

Coddled Eggs with Bacon and Cheddar

Coffee Almond Fudge

Pecan waffles with strawberry sauce.

 


Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
Cranberry Orange Mimosas from The PinterTest Kitchen
Hazelnut Coffee Syrup from The Redhead Baker

BrunchWeek Appetizers:
Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman

BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons ‘R’ Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla

BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
New York Style Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast with Asparagus from Forking Up

BrunchWeek Main Dishes:
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee

BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara’s Multicultural Table
Asparagus Bacon Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n’ Cooks

BrunchWeek Desserts:
Blueberry Raspberry Chocolate Bark from Caroline’s Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections

Pecan waffles with strawberry sauce make a delightful brunch entree.

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek sponsors are helping us give away some great prizes. Thank you so much, sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

 

Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.

 

Prize #5 Michigan Asparagus is giving one winner $100 cash gift card. Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

Prize #6 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that included 1 month of free Eggland’s Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland’s Best egg.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands. Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family®”.

 

 

Disclaimer: Thank you to #BrunchWeek sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

 

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Very Vanilla French Toast Bake with Butter Pecan Topping

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I received a bottle of Nielsen Massey Pure Vanilla Bean Paste. With it I created very vanilla french toast bake with butter pecan topping. All opinions are my own.

Very vanilla French toast bake with butter pecan topping is perfect for when company comes.

 

In all honesty, I have never before used vanilla bean paste. It’s been a long time since I’ve even used a vanilla bean. I tend to stick with pure vanilla extract, and none of that imitation stuff. So when I was given the chance to work with Nielsen Massey Pure Vanilla Bean Paste, I jumped at the opportunity. I love making overnight breakfast dishes, including my overnight nutty coffee cake.  I had a loaf of french bread I needed to use so this very vanilla french toast bake with butter pecan topping came to life.

 

Nielsen Massey Pure Vanilla Bean Paste adds a richness to any recipe.

A Few Thoughts About Nielsen Massey Pure Vanilla Bean Paste

  1. It’s thick. Very thick. Just looking at it you may think you should use less than if  you were using pure vanilla extract. Not so. You can substitute pure vanilla bean paste for vanilla extract at a 1 to 1 ratio. Meaning if your recipe calls for 1 teaspoon of extract, you would use 1 teaspoon of vanilla bean paste.
  2. I would consider this more of a syrup than a paste. The consistency has a bit of a flow whereas I when I think of a paste I think more of a solid rather than liquid.
  3. The aroma is intoxicating, in a delicious way. There are so many ways to use ingredient. Add it to milkshakes, smoothies, baked good, even your morning coffee.
  4. Pure vanilla bean paste is not as intimidating to work with as I originally thought. Find out for yourself and enter to win a bottle at the bottom of this post.

 

Overnight company will appreciate waking up to Very Vanilla French Toast Bake with Butter Pecan Topping.

 

My family thoroughly enjoyed this breakfast dish. It would be absolutely perfect for any holiday or when overnight guests come to visit. It’s best made with day old bread and a loaf of French or Cuban bread would is ideal. While dinner cooks, whip up this dish and place in the refrigerator until morning when you are ready to bake. Be sure to let the butter for the topping soften on the counter overnight. If you really wanted to, you could whip up the topping in advance as well but it does need to be softened to spread on top of the bread before baking. Is this the healthiest dish for you? No, not at all, but we all need a little indulgence once in a while.

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Very Vanilla French Toast Bake with Butter Pecan Topping

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 6 servings

Very Vanilla French Toast Bake with Butter Pecan Topping

Ingredients

  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 2 teaspoons Nielsen-Massye Pure Vanilla Bean Paste
  • Butter Pecan Topping
  • 1 1/2 sticks butter, softened
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons Nielsen-Massey Pure Vanilla Bean Paste
  • Maple syrup, if desired for serving
  • Powdered sugar for dusting.

Instructions

  1. Slice French bread into 1-inch each. Arrange slices in a buttered 9 by 12-inch baking dish in 2 rows, fitting the slices as best as you can.
  2. In a large bowl, combine the eggs, half-and-half, milk, sugar and Nielsen-Massey vanilla bean paste and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are soaked evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
  3. The next morning, preheat oven to 350 degrees F. Remove casserole from the refrigerator and allow to warm up a bit before putting into the oven.
  4. Prepare Butter Pecan Topping:
  5. Combine all ingredients in a medium bowl and blend well.
  6. Spread Butter Pecan Topping evenly over the bread and bake for 40 - 50 minutes, until puffed and golden.
  7. Dust with powdered sugar. Serve with maple syrup, if desired.

Notes

Inactive time is overnight or about 6 to 8 hours.

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Shared at Weekend Potluck

 

Very vanilla French toast bake with butter pecan topping is made the day before the and baked off in the morning.

 

 

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Giveaway is open to residents of the United States who are 18 years of age or older. Prize will be sent after the close of the giveaway. Prize fulfillment will be handled by giveaway sponsor.

Dried Cherry and Almond Scones

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Dried cherry almond scones are a delicious addition to a brunch table.Can you believe it’s almost Easter? Already! These dried cherry and almond scones would be an easy and delicious addition to your brunch table.

Although I have other scone recipes on the blog, this recipe is actually the first one I ever made. I was never really a scone fan until I made this recipe. This recipe is a bit more moist than a traditional scone recipe. I think that because they are more on the moist side they were a hit with my family. The almond drizzle really makes the scone. I’ve made these for friends on a few occasions and they have always been well received.

Typically scone recipes only make a few, about six or eight. If you’re thinking of serving them on a brunch buffet you may want to consider offering a selection. Apple cinnamon scones with salted caramel drizzle and strawberry scones with lemon glaze would also be nice to offer guests. If you wind up with leftovers, they are easily warmed in a low oven. I’m sure you could warm them in a microwave but that’s not my preferred way.

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Dried Cherry and Almond Scones

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8 wedges

Dried Cherry and Almond Scones

Ingredients

  • ½ cup dried cherries
  • About 1 cup boiling water
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup butter, cut into cubes
  • 1 teaspoon finely shredded orange peel, or zest
  • 1 egg yolk, beaten
  • 1 (8-ounce) carton sour cream
  • 1/2 cup sliced almonds, for topping
  • For the glaze:
  • 1 cup sifted powdered sugar
  • 1 tablespoon milk, plus extra
  • ¼ teaspoon almond extract

Instructions

  1. Preheat oven to 400 degrees.
  2. Coarsely chop the cherries, then place in a small bowl. Pour enough boiling water over dried cherries to cover. Let stand for 5 minutes, then drain water well.
  3. In a large mixing bowl, combine flour, sugar, baking powder, salt and baking soda. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add drained cherries and orange zest, tossing to coat. Make a well in the center and set aside. In another small mixing bowl, combine the egg yolk and sour cream. Add mixture all at once to dry ingredients. Using a fork, stir until combined. Mixture may seem dry.
  4. Turn dough out onto lightly floured surface. Quickly knead dough by folding and gently pressing for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 8 to 12 wedges. Arrange wedges 1 inch apart on an ungreased baking sheet. Top each wedge with sliced almonds, gently pressing into the dough.
  5. Bake at 400 degrees for 10 to 12 minutes, or until light brown. Cool on a wire rack for 10 minutes.
  6. Make the glaze: Combine all glaze ingredients. Stir in enough additional orange juice, 1 teaspoon at a time, until glaze is drizzling consistency.
  7. Drizzle warm scones with almond glaze. Serve warm.
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Friday Easter Week Recipes

Dried cherry and almond scones are a delicious addition to a brunch table.

Individual Warm Chocolate Truffle Cakes

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Individual warm chocolate truffle cakes are perfect for any occasion.I love individual desserts for a few reasons. First, it’s always fun to get your very own dessert. Second, it’s portion control and third, there are no tempting leftovers. These individual warm chocolate truffle cakes are rich and delicious but not too heavy to indulge in after a meal. That makes them ideal for dessert after a holiday meal like Easter.

These individual warm chocolate truffle cakes are really a chocolate lover’s dream come true and if you like truffles, you will definitely enjoy this dessert. It’s a fairly dense cake but moist with a melt in your mouth texture.

Make this dessert not only for Easter, but it’s perfect for Valentine’s Day, Mother’ Day or a small birthday celebration. I just lightly dusted them with confectioners’ sugar but you could top them them with fresh berries and whipped cream was well.

Other recipes on the blog with individual servings include this delicious apple crisp, these chicken pot pies, swiss and asparagus tarts, and individual skillet chocolate chip cookies.

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Individual Warm Chocolate Truffle Cakes

Prep Time: 2 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 3 hours

Yield: 4 individual servings

Individual Warm Chocolate Truffle Cakes

Ingredients

  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup plus 1 tablespoon unsalted butter
  • 1/2 cup plus 3 tablespoons sugar, plus more for dusting
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • Confectioners' sugar for dusting

Instructions

  1. In a small saucepan combine chocolate and butter over medium-low heat. Cook until melted, whisking constantly. Remove from heat and set aside to cool.
  2. In a medium bowl combine sugar, cornstarch and salt. In a separate bowl whisk together eggs, yolks and vanilla.
  3. Add egg mixture to sugar mixture whisking to combine.
  4. Stir chocolate mixture into egg mixture. Refrigerate mixture 2 hours.
  5. Preheat oven to 350 degrees F. Spray 4 (6 ounce) ramekins with nonstick cooking spray, dust with sugar. Spoon approximately 1/2 cup batter into each ramekin.
  6. Bake for 30 minutes. Remove from the oven and let cool for 5 minutes before dusting with confectioners' sugar.
  7. Serve immediately.
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Easter Week Recipes

Wednesday Easter Week Recipes


Individual warm chocolate truffle cakes are perfect for any occasion.

Italian Cream Cake with Nutty Cream Cheese Frosting

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Italian Cream Cake is a delicious dessert.This post has great timing. I’ve made an Italian Cream Cake to celebrate Italian day, which is a part of my heritage. My maternal grandparents were from Italy and I recently got my DNA results from 23&Me. Those results confirmed my Italian heritage of which I am very proud. I often try to weave all things Italian into family gatherings. This cake being the most recent contribution.

When looking for something to make I once again turned to my Mom’s recipes. I already have some Italian recipes on the blog like baked ziti and Grandma’s Italian meatball sub so I wanted something sweet. In her recipe book here was this cake. I’ve had Italian cream cake before and loved it.

The history of this cake is a bit muddied. I’ve read where it was made by an Italian baker living in the southern United States. It’s also called Italian wedding cake and it’s made for special occasions such as birthdays and anniversaries. One thing is for sure coconut and pecans are a part of every recipe I’ve found. As is buttermilk. My Mom’s cake uses part butter and part shortening. The crumb is delicate and delicious. I’ll be honest, I was skeptical of the shortening butter combo but my husband said it’s the best cake I’ve ever made and I’ve made a lot of cakes! He’s even asked for it for his birthday cake which isn’t until October.

Feel free to decorate the cake with pecans any way you wish. I used what are called minis because I had purchased them on our last trip through Georgia. Use chopped pieces and press them into the side of the cake. You could even stir the small pieces into the frosting and decorate with pecan halves around the top. Use your imagination.

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Italian Cream Cake with Nutty Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Italian Cream Cake with Nutty Cream Cheese Frosting

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening (I used Crisco)
  • 2 cups sugar
  • 5 large eggs, separated
  • 1 tablespoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup flaked coconut
  • Nutty Cream Cheese Frosting
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 tablespoon vanilla extract
  • 3 1/2 cups confectioners sugar
  • Pecans for garnish

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour 3 9-inch cake pans. Set aside.
  2. Beat butter and shortening with an electric mixer at medium speed until fluffy. Gradually add sugar, beating well. Add egg yolks, one at a time beating until blended after each addition. Add vanilla and incorporate.
  3. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
  4. In separate mixing bowl, beat egg whites until stiff peaks for and fold into batter.
  5. Pour batter into prepared pans and bake at 350 degrees F for 25 minutes or until wooden pick inserted in center comes out clean.
  6. Cool in pans on wire racks 10 minutes; remove from pans and cool completely before frosting with Nutty Cream Cheese Frosting.
  7. To make frosting:
  8. Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy. Add confectioners' sugar in stages, beating well, on low speed, after each addition, until blended. Beat frosting at high speed until smooth.

Notes

If desired, stir 1 cup chopped pecans into frosting before icing cake.

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Italian Food

Shared at Weekend Potluck  and Meal Plan Monday

talian Cream Cake, also known as Italian Wedding Cake, is perfect for any special occasion.

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Ellen Folkman and Family Around The Table 2010-2018. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).
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