Category Archives: Breakfast and Brunch

Oh Boy! Waffles

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Isaiah 6:8-10
Then I heard the voice of the Lord saying, “Whom shall I send? And who will go for us?”  And I said, “Here am I. Send me!”  He said, “Go and tell this people:
“‘Be ever hearing, but never understanding;
be ever seeing, but never perceiving.’
Make the heart of this people calloused;
make their ears dull and close their eyes.
Otherwise they might see with their eyes,
hear with their ears, understand with their hearts,
and turn and be healed.”

I think “comments” are hard to find within this blog.  When someone writes a comment it shows at the bottom of that particular post.  Those can be hard to find!  I recently added a link that shows on the right hand side of the page under the posted Prayer.   Scroll down past the prayer to the Orange RSS Feed logo.  If you click on RSS-Comments, you will be able to see all comments from the beginning of the blog.  I hope this helps and will encourage others to post comments within the blog! 

We had waffles with fresh blueberries for Sunday brunch.  My waffle recipe is “made from scratch” and came from my brother Mike, some years ago.  It is easy and really full of flavor.  At Mike’s house he is the waffle maker.  When I asked him where the name for this recipe came from he said, “I don’t know, but whenever anybody walks in to the kitchen when I am making waffles, they always say OH BOY! Waffles!”  This recipe works in a regular waffle maker as well as a Belgian waffle maker, which is what I used.   My children and my grandchildren all love a breakfast that includes waffles.  Next time you want to make waffles, give this recipe a try.  I like to stir it up the night before and let the flavors meld a bit.  But don’t forget stirring too much will make your waffles tough.  Stir just enough to get it mixed.  This goes for pancake batter as well.  Too much stirring is not a good thing!

Oh Boy! WAFFLES
Ingredients:
Makes 10 Belgian Waffles

  • 2 ½ cups flour
  •  2 ½ cups buttermilk with 1 teaspoon of soda stirred in
  • ½ cup oil
  •  2 eggs
  • 1 ½ tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • Pinch of salt
  • 4 teaspoons baking powder

Mix eggs, milk, and oil in bowl.
Sift dry ingredients together into wet ingredients.

Do not over mix but make sure it is not lumpy.

Always spray griddle before the first waffle.

It takes just less than ½ cup for each of the 4 waffles in the Belgian waffle iron, and less than 1 cup for a regular waffle iron.

Notes:

  1. Make this the night before and refrigerate – it helps to meld the flavors!
  2. Always experiment with one of two before making them for guests.
  3. When adding walnuts or pecans chop them fine.
  4. Can add fresh or frozen (thawed) blueberries.
  5. Add Chocolate chips for the grandkids!

A waffle is a batter– or dough-based cake cooked in a waffle iron patterned to give a distinctive and characteristic shape. There are many variations based on the type and shape of the iron and the recipe used.

Waffles are eaten throughout the world, particularly in Belgium and the United States. Common toppings are strawberries, chocolate, sugar, honey, syrups, ice cream, and more.


Butter Rolls

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Psalm 105:4   Look to the LORD and his strength; seek his face always.

Nora Sons Cyree 1885-1970

 

When my husband was a little boy he and his brother and sister spent a good bit of time with their grandparents.  When the kids had been particularly good, (which according to legend, wasn’t very often) their Granny would make these butter rolls.  Lee’s granny has been gone quite awhile, but we have been able to recreate these butter rolls fairly close to hers.   They really aren’t “rolls” as one thinks of a bread roll.  They are more like a sweet side dish for breakfast or a special treat anytime.  They are so rich that a little bit goes a long way, but between the butter and the sugar – what’s not to like?!!!

 

Granny’s Butter Rolls

Ingredients:

2 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
1/2 cup water
3/4 cup butter, softened
1/4 cup white sugar

Milksauce:

2 cups milk
2/3 cup white sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Granny made this in her cast iron skillet, but a lightly greased 7”x11” or 8”x8” baking pan will also work.

In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar.

Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices.

Place the rolls in the prepared pan.

In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.

Bake in preheated oven until brown, about 30 to 40 minutes.

Yields 12 servings. 

If you like butter, you’ll love these simple but delicious butter rolls. They’re baked in a sweet milk sauce.  Just the thing for a crowning touch to any meal.

GRANNY’S BUTTER ROLLS

Did you know?  According to “Wine and Food Books” measuring spoons with well rounded bottoms are the most accurate.  Avoid the ones that are extremely shallow; they can be off by almost 50 percent!

Baked Oatmeal – A Healthy Surprise!

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Living in the country is a real delight and a surprise for me.  I have always lived in the city, some as small as a couple thousand people and several as large as a million souls!  When we moved to the country I did wonder how, or if, I would ever meet any of our neighbors.  With acreage surrounding us it was evident to me I wouldn’t be chatting over the garden fence!  As it turned out, I needn’t have worried … because our wonderful neighbors found us!

Even before we moved into our country home we were acquainted with several families.  And now, just a short time later, we not only have neighbors we know well, but I am hoping, life-long friends.  One such friend is my sister-in Christ, Gaye.  She is one of the most genuine and loving women I have ever known. We both quickly discovered our love for homemaking and cooking.

The following recipe is just one of many I have already received from Gaye.  It is a great twist on an old breakfast standby – oatmeal! If you haven’t ever tried baked oatmeal, you are in for a treat!  I was skeptical – but not anymore.  As is my nature I have “tweaked” this one with some suggestions at the end of the recipe.  Have fun, give this a try this weekend!

Baked Oatmeal

Fresh out of the oven!
  • 3 eggs
  • ½ cup oil
  • ½ cup sugar (white or brown)
  • 3 cups oats (instant or old fashioned)
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ¾  cups milk
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon vanilla  (optional, but a very good addition)
  • 1 cup fresh blueberries (optional, but shown in these pictures)

Topping:

  •  1/4 cup brown sugar

Preheat oven to 350 degrees. Beat together eggs, oil, and sugar. Add dry ingredients and milk. Beat together well. Pour into a greased 9” by 13” pan or baking dish. Bake for 30 minutes then spread ¼ cup brown sugar on top. Bake for 15 minutes more.

My notes:  Add raisins, nuts, chopped apple, chopped dates, blueberries, or any other favorite ingredient.  You may also top with brown sugar mixed with cinnamon – my husband’s favorite!

Baked Oatmeal

Breakfast is ready!

1 John 3:1

See what great love the Father has lavished on us, that we should be called children of God! And that is what we are! The reason the world does not know us is that it did not know him.

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