The Hancock-Henderson Quill, Inc.
March 5, 2018 column
When the kids were younger and wanted to “skip” out on finishing morning chores, then they would have to make breakfast for the rest of us. Michael’s specialty was waffles.
I think he enjoyed the challenge of separating the egg yolks and whites. It was such a treat to walk into the house and find breakfast ready to eat.
We soon discovered we could freeze the extra waffles for those rushed mornings which were sure to come.
I later found the breakfast casserole calling for frozen waffles and now I use my extra stash for Easter brunch.
Of course there is nothing like homemade bread for Easter morning and I found this Cinnamon-Raisin bread recipe from a Benedictine nun.
If there is any bread left over, it is the perfect bread to use to make French toast! Enjoy!
1 ¾ c. flour
2 tsp baking powder
½ tsp salt
3 eggs, separated
2–7 TBSP melted butter
1 ½ c. milk
Sift dry ingredients together. Beat 3 egg yolks. Add butter and milk. Make a hole in the center of the sifted ingredients.
Pour in liquid ingredients. Combine them with a few swift strokes. Doesn’t have to be smooth.
Beat 3 egg whites until stiff but not dry. Fold them into the batter until they are barely blended.
Ready to pour into hot waffle maker.
I will sometimes make a double batch to freeze for rushed mornings.
Cool completely. Place paper towel or wax paper between waffles and seal up in gallon size freezer bags.
When you need breakfast on the run, grab and throw in the microwave for soft waffles or in the toaster for crispy.
Also work great in the breakfast casserole recipe.
Cook’s Country, Dec/Jan 2006
6 – 8 frozen waffles (½ inch thick)
12 oz maple breakfast
sausage, crumbled
1 ½ c shredded cheddar
cheese
6 large eggs
1 ¼ c. milk
¼ c. maple syrup
¼ tsp salt
Pinch of ground
black pepper
Adjust oven rack to middle position and heat oven to 375 degrees.
Arrange waffles in single layer on a baking sheet.
Bake until crips, about 10 minutes per side.
Brown sausage in skillet. Drain on paper-towel-lined plate.
Butter 8 inch square baking dish. Add half of waffles in single layer. Add half of sausage and ½ cup of cheese.
Repeat layering of waffles, sausage and ½ cup cheese.
Whisk eggs, milk, maple syrup, salt and pepper in medium bowl until combined.
Pour egg mixture evenly over casserole.
Cover baking dish with plastic wrap and place weights on top to keep waffles in egg mixture.
(Place another dish on top of plastic and put canned goods in empty pan to hold in place)
Refrigerate for at least 1 hour or overnight.
Preheat oven to 325 degrees. Let casserole stand at room temperature for 20 minutes.
Uncover casserole and sprinkle remaining ½ c cheese over top. Bake until edges and center are puffed, 45 to 50 minutes. Cool 5 minutes.
Cut into pieces and serve. I have more maple syrup on table to top it off.
To double this recipe, use a 13 x 9 inches baking dish and increase baking time by an additional 30 to 40 minutes.
Sister Geraldine 3 loaves
3 c. milk, warmed
3 TBSP butter
1 ½ c. raisins
3 pkg (2 TBSP)
dry yeast
6 – 7 c. flour
3 TBSP water, divided
¼ c. sugar
2 tsp cinnamon
Warm milk and butter (105 – 110 degrees) Pour in a large bowl. Add salt and yeast. Beat until smooth.
Add flour 1 cup at a time. Mix in raisins with second cup of flour.
Knead 8 to 10 minutes.
Rest and rise, about 1 hour.
Punch down.
Divide dough into 3 balls.
Roll each ball of dough in to rectangle.
Sprinkle with 1 TBSP water and the sugar/cinnamon mixture.
Roll up into a loaf. Place in greased loaf pan. Let rise 1 hour.
Bake 375 degrees
35–40 minutes.
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As their four children pursue dairy careers off the family farm, Natalie and Mark are starting a new adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.