Whole Wheat Buttermilk Waffles

Whole Wheat Buttermilk Waffles - Whole wheat flour gives these waffles a crispy exterior and a tender interior. Add nuts, berries, or other fruit to customize to your hearts content.

This recipe is adapted from King Arthur Flour’s Classic Buttermilk Waffle recipe. I love a good waffle, but it’s so easy to wind up with waffles that are mediocre at best. They often end up either too dry from overcooking or with an exterior that is too spongy. One trick is to use pastry flour. Pastry flour gives waffles a delightfully crispy exterior and a tender, light interior. … Continue Reading →

Cinnamon Twists

Cinnamon Twists | Dawn's Recipes

Growing up, there were many occasions where my dad would surprise me by bringing a cinnamon twist or two home from the bakery. Maybe it’s a nostalgia thing, but they’re still one of my first choices when looking in the bakery case. They’re a simple little pastry that is easy to make and goes together very quickly. They’re great as a light dessert or snack with coffee or tea or as that little something extra served at breakfast or brunch. … Continue Reading →

Apple Caramel Nut Tarts – A Recipe Revamp

Apple Caramel Nut Tarts | Dawn's Recipes

I first posted this recipe in 2007, but I decided to dig it out of the archives because of all the apples I’ve been getting in my CSA share lately.  I figure it was a good candidate for an update because A) the original photos were kind of ugly and B) I wanted to make a few minor changes to the recipe itself. … Continue Reading →

Peach Hand Pies – Nature’s Candy in Your Hand

Peach Hand Pies | Dawn's Recipes

Continuing with the theme of National Peach Month, this week decided on Peach Hand Pies. And once again I must apologize to The Presidents of the USA. I just get their song stuck in my head whenever I cook with peaches! These hand pies were super easy and very fun to make. It’s amazing how much easier it is to work with pie crust when it only needs to be rolled out to a few inches in diameter! … Continue Reading →