The Greatest Waffles Ever Made

Don't doubt me.

From It's All American Food by David Rosengarten

2 C flour (I have used all-purpose and pastry, both are good)
1/4 c + 2 T sugar
2 t baking powder
3/4 t baking soda
3/4 t salt
4 large eggs, separated
1 1/2 C milk
1 C sour cream
1/4 lb (1 stick) butter, melted and cooled slightly
1 1/2 t vanilla

Preheat waffle iron.

Sift dry ingredients (except for 2 T sugar) and set aside.

In mixing bowl, beat egg whites on low speed until foamy, then add the 2 T sugar and increase speed to medium and beat until soft peaks form.

In another bowl, whisk together yolks, milk, sour cream, butter, vanilla. Add flour mixture and stir until just combined. Fold in egg whites. DO NOT OVER STIR.

Spray waffle iron, pour about 3/4 c onto iron and close. Cook until almost crispy (steam will stop coming out of iron when they are just about done.)
Makes about 10-12 waffles, depending on the size of your iron.

These freeze well, but you really and truly won't have any leftover. We eat them for dinner at least once a week, lately. The egg white and sour cream make the texture almost like a souffle. So freaking awesome.

Sunrise Frittata

This recipe is from the December/January 2009 issue of Healthy Cooking Magazine.  My kids even liked it!

2 teaspoons canola oil

1 1/2 cups frozen O'Brien potatoes

1 1/2 cups cubed fully cooked lean ham

8 egg whites

4 eggs

1/2 cup shredded fontina cheese, divided

1/3 cup fat-free milk

1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

3/4 cup julienned roasted sweet red pepper

3/4 cup salsa

1/4 cup minced fresh cilantro

1. In a large ovenproof skillet coated with cooking spray, cook and stir the potatoes in oil over medium heat until tender.  Stir in ham; heat through.

2.  In a small bowl, whisk the egg whites, eggs, 1/4 cup cheese, milk and oregano; add to the pan.  Arrange red pepper strips over egg mixture to resemble the spokes of a wheel.  Cover and cook over low heat for 8-12 minutes or until almost set.

3.  Uncover; broil 6" from the heat for 3-5 minutes or until eggs are set and frittata is golden brown.  Sprinkle with remaining cheese; let stand until melted.  Cut into wedges.

4.  Meanwhile, in a small saucepan, combine salsa and cilantro; heat through.  Serve with frittata.

Hootenanny

This is a perfect recipe for Mother's Day brunch.
It's so easy, you can hand it off to your hubby and kids to make while you relax!

4 Tbsp butter
1 1/2 cups milk
3/4 cups flour, unsifted
1/3 cups sugar
3 eggs
1/4 tsp salt

Topping
2-3 cups fresh strawberries, sliced
sour cream
brown sugar

4 twelve fluid ounce crocks*

Preheat oven to 400 degrees. Place 1 Tbsp of butter in each crock and put in oven until the butter melts and bubbles. Be careful not to burn the butter.

While the butter is melting, mix the milk, flour, sugar, eggs and salt on medium speed in the blender until smooth. Remove crocks from the oven and pour 2/3 cup of mixture into each crock and return to oven.

Adjust the heat to 450 degrees and bake for 20 minutes. Then, lower the heat to 350 degrees and bake for another 10 minutes.

While the hootenanny bakes, prepare the strawberries.

When done, the hootenanny will be puffed and browned. As it cools it will fall. Top with strawberries, sprinkle with brown sugar and add a dollop of sour cream. Yum!

* You can also make this in a 10 inch pie dish

Burritos Para Ti

I just came across this blog and am directing you to it--because if you are like me you like ghetto burritos at odd hours of the day.
Breakfast and Dinner Burritos to make ahead of time

Tropical Pancakes

This is something I threw together this morning with some left over ingredients, it worked pretty well.

1 cup whole wheat flour
1/2 cup white flour
2 Tbs. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4-1 cup coconut milk
3/4 cup milk
1 egg(optional)
1/4-1/2 cup crushed pineapple (I cuisinarted cubed pineapple)
about 1/4 cup shredded coconut(It's up to you, I eye ball how much I want)

Directions: Mix the dry ingredients together then slowly blend in the milk and the egg. Add the pineapple and shredded coconut. Cook up those bad boys on a skillet over medium low heat. Flip when the bubbles start to pop and stay.

Top with banana, kiwi, strawberries, or any fruit your heart desires. I also added plain yogurt and syrup on top in addition to my bananas, it was a pretty wicked breakfast, and great for the summer season.