Chef Lisa

This is an experiment that luckily went right. The kids liked it, and both Matt and I agreed that it’s worth experimenting a bit with to perfect the flavors.

I used the King Arthur Sourdough Waffles recipe as the base, substituted molasses for the sugar, and added ground cinnamon, ground ginger and ground nutmeg. Next time, I’m going to increase the spices, and add a bit of Splenda granular before the waffles are cooked to help support the spices.

The recipe as I have listed it below makes a very nice, crisp and slightly tangy waffle. When cooking them, you might want to cook them not quite as long as you normally cook waffles – we found they get really stiff and hard to cut. Still, they’re great with butter and syrup, so no complaints!

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Eggs every morning for breakfast tends to get boring rather quickly in our house. I’m always looking for inspiration and ideas to liven things up. This morning, when I was thinking about what I needed to put together my daughter’s lunch, an idea came to me. The kids love waffles. They also love Monte Cristo sandwiches. Why not combine the two?

I did, and they loved it.

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My kids love waffles of all kinds. Recently, I’ve been making them on a Sunday for breakfast, then slapping the extras between pieces of waxed paper and putting them in the freezer for a quick hot breakfast for the kids.

I discovered Alton Brown’s recipe for Chocolate Waffles when I was searching for something else (isn’t that always the way things go?). I’ve made then several times now, and my kids just love them. They’ve had them with the standard butter and syrup and with peanut butter, and they prefer them with peanut butter.

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Sourdough starter is a great and wonderful thing, and I’m trying to find as many recipes as I can to use it. These pancakes were a hit on Sunday morning, and are very easy to make.

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Sunday is always “special breakfast” day at our house. It’s the only day of the week where I make breakfast for everyone, and we’re all expected to sit down together and eat. Not having a kitchen could have put a crimp in my plans, but I didn’t want it to. I remembered watching an episode of Good Eats where he made oatmeal in a slow cooker. It turned out really good! Everyone liked it, including Matt.

Below you’ll find the recipe as I made it. Next time, I think I’ll add some cinnamon.

Overnight Oatmeal

1 cup steel cut oats
1 cup dried cranberries
1 cup raisins
4 cups water
1/2 cup heavy cream

In a slow cooker, combine all ingredients and turn on to LOW. Cover and let cook for 8 to 9 hours.

Stir and remove to serving bowls.

This made enough for two adults and two kids, with a bit left over.