This morning I cooked breakfast for my parents and I thought about the fact that this is something that I fix for those I love as a nice surprise. As a child, I loved it when my grandmother would fix waffles, it was such a special treat. Through the years, I always fixed it as something special for the little ones in my life and they loved it too. I am sure when I move back to California, this will be a meal I have to fix for my “grown” kids! We are a family that loves to have this for dinner at times too! Roscoe’s Chicken & Waffles has nothing on me (or shall I say my grandmother), I just perfected it a little.
Equipment: Waffle iron…I prefer the Belgian style. Make sure it is hot and the ready button is “off” before you pour the batter in.
Syrup: Alaga….You cannot find it in just any store in California, if you find a store that has many ethnic types of things from the south, they probably have Alaga. It’s a syrup with a different taste and it’s the bomb on waffles and biscuits. I am not crazy about it on pancakes. It’s usually pretty easy to find in the south.
Waffle mix – Bisquick only!
Butter – 2 sticks (depends on the quantity of batter)
Allspice – 1tsp
Depending on the amount you want to fix, follow the directions on the box BUT I have a few tips of things I do different:
- I mix using a hand mixer to make sure the batter is smooth.
- Add an extra egg before you add the milk, and put less milk.
- Do NOT use oil in the batter, replace it with “butter”. I ALWAYS melt a stick of butter and use half of that in the batter or a whole stick if I am making a lot. Once you have added the melted butter to the batter, if it is too thick, NOW add a little more milk.
- Melt the second stick (or half of stick) to pour over the waffle when it comes out of the iron. I don’t know what it is, but it gives the waffle a completely different taste! We always have something small that we melt our butter in.
- Add the allspice at the end…Trust me you will like it!
Whatever meat you are serving with the waffles, make sure you prepare that first.
Well it’s July 5th and my parents found a few more recipes to try. One of them my mom saw it prepared on television and immediately went to the store to get the puff pastry. She put it in the freezer and that was the end of that. My mom is 73 and has COPD which reduces her energy and said she just does not always feel like it. Well, that was my sign as she knows how I love to cook so I had to fix it for her. Then BJ wanted me to go to the store to get the stuff for a different recipe – another sign that I was to cook it! They are too funny and of course I wanted to please them so here we go!
These are not fast, but they are easy. I think these are great “Brunch” recipes for the weekend. Both of these can be fixed and warmed up the next day as great leftovers for those times when we are very busy working from home and need to eat something. Make a lil extra!
The first think I fixed was Easy Sticky Buns. (Ina Garten, Barefoot Contessa) I followed the recipe except I could not find parchment paper so I used cupcake filler paper. They worked ok, but I am going to keep looking for parchment paper. The other little mishap, since it was my first time using puffed pastry, the second piece of the pastry got warm and stuck together so I could not open it up. Tip: Keep it cool so they easily open up. If not, do like I did, roll the dough together, knead, and roll it out with a rolling pin. At the end, it worked perfectly anyway. Now that I have made them, and they were good, I will probably add a little more pecans and put some in between the puffed pastry vs. all of them in the 1st step…Excellent. Check this out here.
The second thing I fixed – Country French Omelet (Ina Garten). Again, this was REALLY easy and can be completed within about 30 minutes. I followed the recipe – but I did not want too much as I knew we would not eat it all so I just used 4 eggs instead of 6. I also made a seperate one with egg beaters instead of real eggs..came out great. After I made it, I now know there is soo much you can do with this. You could add bell pepper & onions to the potatoes step. You could use crab or shrimp for the meat. Add spinach and/or mushrooms at the end before putting it in the oven. Very flexible type of recipe and easy. Check it out here!
I baked the sticky buns first. I then fixed the omelet. The two together were just awesome – we were very satisfied!!
I love breakfast!! You don’t understand – I LOVE breakfast…Breakfast is my all time favorite meal and I am one of those that can eat breakfast anytime of day. My mom started that and I have carried that to my daughter and now my granddaughter. My specialty up to this point has been waffles. I will fix waffles for friends and family when I wanna do something special. When I ask my daughter what she wants me to cook for her birthday – it’s fried chicken and waffles.
BUT I will save my tricks for that later, right now it is becoming French Toast…Talk about quick – this is quick and rich!
I was hungry yesterday and overwhelmed with work. I had to get some things done for a few clients and I was tired from burning the 2am fire the past couple of days. That also means I needed to do something quick to allow me time to get stuff done and I have not had time to go grocery shopping.
Another thing I “always” keep at home is bacon and eggs. As I said, I love breakfast..
I rarely do this, but remember – I wanted to save time so I cooked the bacon in the microwave. I did not have any milk, I improvised, I just had heavy cream. You gotta try this – perfect for a special, quick romantic breakfast:
For four slices of bread (try the new white bread that is now whole grain – it’s good):
Mix 2 eggs together and stir in about 1 1/2 cups of heavy cream. Stir the eggs consistently as you are pouring the heavy cream in. You can always add more cream if you are going to use more than 4 slices of bread. Heat the pan, add butter about 1 tsp per piece of bread. After it is melted, dip the bread in the batter, one at at time and only when you are getting ready to put it directly into the pan. Make sure the bread is completely covered with batter. Place in pan. As one side is cooking, place another tsp of butter on top of the bread – flip the bread, cook, and serve.
This is rich – but very good and it will only take about 10 minutes max to cook. ENJOY…as always please share how it comes out for you…til next time!