Tag Archives: recipe

waffles for breakfast

28 Monday Nov 2011

Posted by in cook

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I love fresh waffles, especially when they are a bit crispy and fresh off of the waffle iron. Both waffles and pancakes provide a nice way to enjoy both your garden and wild fruit preserves. I served these with my rosehip jelly and highbush cranberry compote. Make a full batch of the waffles as you can always pop the extras into the toaster for breakfast the next day.

Waffles

2 eggs

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon ground flax seed

1/2 cup vegetable oil

1-3/4 cups milk

1 tablespoon brown sugar

4 teaspoons baking powder

1/4 teaspoon salt

Preheat the waffle iron. In a medium bowl, beat the eggs until fluffy. Beat in the remaining ingredients until batter is smooth. Ladle some batter onto waffle iron (the amount depending on the size of your iron) and bake for about 5 minutes. Remove the baked waffles and place them into a warm oven until all waffles are baked. Serve immediately.

a most decadent breakfast… banana bread french toast

01 Tuesday Nov 2011

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What do we do with over-ripe bananas…? Make banana bread, of course. What should we do with all of that banana bread…? For something different, why not try this decadent recipe for breakfast or even as a dessert? A friend made this for me for breakfast just last weekend and I recreated it this morning so that I could share it with you.

Banana Bread French Toast

Slice banana bread into six 1/4-inch slices

Beat together 4 eggs, adding 1/4 teaspoon of vanilla

Preheat skillet over medium-high heat. When skillet is hot enough, dip banana bread into the egg mixture, making sure to coat both sides. Fry in a skillet in a little butter and/or vegetable oil over medium-high heat, flipping over and cooking both sides until golden brown.

Serve with syrup, berry compote, jams or jellies. Enjoy!

Delicious Whole Wheat Bread

26 Tuesday Jul 2011

Posted by in breads, cook, whole grains

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I love this whole wheat bread recipe! It is light but chewy and has a hint of sweetness and salt at the same time.

1 tablespoon yeast                            1 teaspoon pure vanilla extract

2 1/2 cups warm water                      9 cups organic whole wheat flour (approximately)

1 cup warm milk                               2 teaspoons salt

1 cup warm cream                            1 egg

1/3 cup brown sugar                         2 tablespoons water

1/2 cup butter, melted

  • Grease a large bowl and set aside.
  • In another large bowl, dissolve the yeast in the water, milk and cream. Let stand for 5 minutes or until the yeast begins to foam. Add the brown sugar, butter, honey, salt and vanilla and mix well.
  • Begin adding the flour to the wet mixture, stirring with a wooden spoon. Keep adding flour until you are able to pick up the dough and knead by hand on a floured countertop. Knead for 8- 10 minutes.
  • Place the kneaded dough into the greased bowl and cover with a damp tea towel. Put the bowl in a warm dry place or in your oven on the proof setting and let it rise for 1 hour.
  • Punch down the dough and divide it into 2 portions (or more if you are making rolls or smaller loaves).
  • Butter two 9-inch loaf pans (I use high quality stoneware from Pampered Chef for a crisp crust and more even baking). Form the dough into loaves and place them in the pans. Allow these to rise for 1 hour.
  • Preheat oven to 375 degrees.
  • To make an egg wash, beat together the egg and water and brush over the dough (or if you prefer, you can skip this step and brush melted butter over the loaves when they come out of the oven). Bake the loaves for about 35 minutes or until golden brown.
  • Remove loaves from oven and allow to cool for 30 minutes. Remove loaves from the pans and let them cool for an additional 30 minutes on a wire rack.    Yield: 2 loaves