Blender Batter Waffles or Pancakes
1. Preheat waffle iron or pancake griddle to highest temperature.
2. Place in blender and blend at high speed for4-5 minutes or until smooth:
1 3/4 Cups buttermilk or Kefir
2 TB olive oil
1 tsp. vanilla extract
2 TB honey
1/3 Cup brown rice
1/2 Cup pastry wheat or Kamut
1/2 Cup rolled oats
The secret to getting light and tender waffles is the thinness of the batter. The batter should always swirl about a vortex in the blender. If not, add a little liquid until the hole reappears. This is very important.
3. Blend in briefly just before baking:
1/2 tsp. baking soda
1 tsp. salt
2 tsp. baking powder (non-aluminum
4. Pour thin batter from blender onto seasoned, hot waffle iron or pancake griddle sprayed with olive oil non-stick spray. Bake about 4 minutes. Don't Peek!
Zesty Baked Eggs
It's great to have a change from traditional fried or scrambled eggs.
Very yummy recipe from my mom.
1/ 3 Cup mayonnaise
1/4 tsp salt
1/2 cup milk
1/8 tsp pepper
1/2 tsp paprika
1/2 tsp Worcestershire Sauce
1 cup grated sharp cheese
Combine mayonnaise and seasonings. Gradually and slowly add milk stirring after each addition until smooth. Add cheese and cook over low heat until cheese is melted about five minutes. Pour 2 Tbsp of the sauce into each of 4 individual greased custard cups or small sized ramekins. Break 2 eggs into each dish. Top with remaining sauce. Place in 9 X 13 casserole dish and add boiling water to the casserole dish to about 1/3 to 1/2 full. Bake 15 minutes or until eggs are of desired consistency.
1 loaf French Bread - slice 1 1/2-2 inches thick
Place bread slices in a 13X9 buttered pan close together.
6 large eggs
1 1/2 cup milk
1 cup milk, half/half or cream
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
Mix together and pour over bread. Cover with foil and put in refrigerator overnight.
1/4 cups soft butter
1/2 cup brown sugar
1/2 cup chopped nuts - optional
1 Tbsp light corn syrup
Combine topping ingredients and sprinkle over entire casserole dish. Bake for 40 minutes at 350 degrees or until puffed and golden. Serve with maple syrup and butter.