Wafflepalooza
July 26, 2010 by Texasholly
Filed under eat, family, feature
I don’t cook much.
OK, I really don’t cook at all.
BUT I can make a mean waffle. Waffles at our house are a major food group. They take special priority and can occasionally be found at the dinner table.
*gasp!*
It isn’t all bad. The boys enjoy applesauce or a fruit topping on the first one and then the syrup comes out for all to enjoy. They really are good.
A few Christmases ago a family member gave us the fancy barnyard waffle maker. I figure that protein is implied when the kids are eating cows and chickens. The gift is well used. It probably is used more than my oven.
The waffle recipe I use is originally from the Oster Belgian Waffle maker I received for my wedding 17 years ago. I have tried a lot of other recipes, but this is by far my favorite:
LIGHT ‘N CRISP WAFFLES
2 egg yolks
2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
2 egg whites, stiffly beaten
Preheat the waffle maker. I separate the eggs placing the whites into a small mixing bowl and the yolks into a large mixing bowl. I add all the other ingredients to the large mixing bowl. I pull out my hand mixer and first whip up the eggs until fluffy. Then mix the other ingredients with the hand mixer until they are combined. I then fold in the egg whites with a spatula.
That is it! Pour the batter into the waffle maker…
Mmmmmm.
Dinner? is served.*
*also works well for breakfast!
When Holly isn’t trying to pass off breakfast food as dinner to her family, she is at June Cleaver Nirvana.
What’s for breakfast? Pancake Sandwiches! Yummy!
This will be a new “favorite food” for my preschoolers! My son was so proud that “he made breakfast”. My son Z loves cooking, he loves helping in any way! He loved mixing up the batter for us. We used some of the batter to spell our names with pancake letters and made mini-pancakes with the rest of the batter. These were the perfect size for little hands to grab! A tip we use to keep the mess to a minimum, especially when my two-year old is the one cooking: Put the batter into ziplock bags (here is a demonstration of what I mean). Cut a corner out of the bag and pipe the batter onto your griddle. When I let Z pour the batter my stove is covered! Using bags of pancake batter lets him participate more in the cooking process.
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How to make these yummy sandwiches? Grab two pancakes, lather on the peanut butter, add slices of bananas and you have a hit with kids and mommy alike! I can see us making variations in the future with eggs and bacon, or with breakfast sausage patties. These would be great to make for road-trips or other out-and-about mornings! Have you ever made a pancake sandwich before? I’d love to hear how you made them!
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Rachel is mommy to three preschoolers and blogs about their learning adventures and activities at Quirky Momma. Another favorite breakfast food of theirs is Freezable Breakfast Burritos. We love the convenience!
Pass the biscuits
I need a shirt which reads, “I *heart* breakfast” because I really might love the morning meal almost more than my family some days (Don’t panic…I said almost).
That being said I usually eat wheat toast and fruit most mornings to maintain a boring ol’ healthy lifestyle.
However, on those special days when I welcome such things as butter, sugar, and more sugar into my breakfast genre, I like to whip up fun breakfast creations. Lately such breakfast creations have involved some type of biscuit making as I am attempting to teach myself the art of baking tasty breads.
Ingredients:
*2 Tbsp. sugar
*2/3 cup Shortening
*2 cups butter milk
*Sift together flour and sugar into large bowl (don’t skip this or you will have lumpy biscuits)
*Cut in shortening until mixture resembles a big bowl of crumbs (don’t you love my explanations….I should really write a cookbook one day )
*Stir in buttermilk with a fork until soft dough forms
*Place the dough out on a floured surface and knead 20 times….20, no more, no less. I count out loud which makes me look a bit crazy but perhaps my children are learning something in the process.
*Feed large amounts of raw dough to your two year old to feed his dough addiction
*Here is where you are faced with a decision: You can either cover the dough in plastic wrap and stick it in the fridge until the morning or you can go ahead, roll it out (one inch thickness), and cut out your biscuits. Then you simply cover the cut-out biscuits with a towel and head off to bed for a solid eight hours sleep.
*In the morning stick those bundles of yumminess into a preheated 425 degree oven for 12-15 minutes or until golden brown.
Monday – Stacked
July 20, 2009 by Texasholly
Filed under From the Editors
I don’t mean to be controversial, but I have a very strong opinion about something that obviously goes against the grain of life here in America.
I am not a fan of the pancake stack.
I believe that pancakes should stand on their own. One at a time. Not huddled on top of each other in a butter-ball volcano formation.
It is impossible to evenly spread butter and syrup over a stack of pancakes…
If you take them apart, add the toppings, and then stack them you end up with syrup-sink-into-the-pancake syndrome.
If you just leave them stacked and pour the syrup over their entirety, you end up with syrup drought toward the middle of the stack.
Seriously pancake houses of America, let my pancakes run free.
I realize that there is an issue of space. Most tables may not have the square footage to accommodate a separate plate for each cake. I have a simple solution. Bring me an extra plate so I don’t have to set my pancakes-in-waiting on top of my Tabasco’d omlette and ketchup’d hashbrowns. Then I could have a little room for my pancake relocation program…
one at a time like nature intended – they weren’t made on the griddle in a stack.
Martha Stewart breakfast scramble
Martha Stewart’s Protein-Packed Breakfast Scramble
Ingredients
- 1 large egg, plus 3 large egg whites
- 4 ounces soft silken tofu, drained
- Coarse salt and ground pepper
- 1 teaspoon olive oil
- 1 bell pepper (ribs and seeds removed), chopped
- 1 scallion, white and green parts separated and thinly sliced
Directions
- In a bowl, whisk together egg, egg whites, and tofu; season with salt and pepper.
- In a small nonstick skillet, heat oil over medium-high; add bell pepper and scallion whites. Cook until scallion has browned, 3 to 5 minutes; transfer to a plate. Add egg mixture to skillet; cook, stirring occasionally with a rubber spatula, just until set, 2 to 3 minutes. Top with bell-pepper mixture and scallion greens.
Breakfast For A Crowd: Ham & Eggs On Croissant
February 2, 2009 by Happy Campers
Filed under eat, family, feature
Treat guests, or yourself, to a yummy breakfast dish with this easy, quick recipe! My casserole is simple enough for teenagers to tackle on their own, and fun enough to involve little ones as well.
Ingredients:
1 can (8oz) refrigerated crescent rolls
1 pkg (about 8 oz) cubed ham
6 eggs
1/2 cup skim milk
1/2 tsp pepper
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
*Heat oven to 350 degrees. Unroll dough in 13×9 in baking dish. Pinch seams together so there are no holes in the dough.
*Sprinkle ham cubes on top of dough.
*In a bowl, beat eggs, milk, & pepper until well blended.
*Pour egg mixture over ham.
*Sprinkle cheddar & mozzarella cheeses over the top.
*Bake for 30 minutes or until center is set. Let cool for 5 minutes before slicing into squares.
Breakfast for a crowd, made for relatively cheap, & filling enough to hold everyone for a few hours until you can get the turkey to the table!
