Wednesday, March 28, 2007
I've got the blues
Silly me. I plum forgot that I had three quarts of frozen blueberry's stocked up for winter's use! Now that springtime is awake and stretching out into the sunshine, I think only of those winter nights when we settled for homemade applesauce when I REALLY wanted fresh fruit. The blessing and the curse of a chest freezer, I suppose.
I am making it my priority to get those fruits cleaned out (I had a plethora of bananas and peaches hiding in there as well!) to make room for a new and fresh stock when it comes time. As the weeks progress, I am afraid you will be seeing BLUE here at Renaissance! Yesterday I made some lovely blueberry waffles hot of the iron. DEEEEE-LISH with our own maple syrup! I doubled the recipe so as to stock some up in the freezer as well. Waffles are fantastic because you toss them in the freezer and then, when you are ready to eat them-pop them in the toaster. They will come out warm and toasty-just like those Leggo Eggo's from the store!
Needless to say...I have a few popped in the toaster as we speak...
Someone mentioned that she appreciated the recipes I post...for her, I post this. Thank you for the feedback!
(this you will need a waffle iron for, though. Would you believe bachelor Matt had this before we got married? Yep...it was definately a perk...)
2 c. milk
2 c. flour
6 T. veggie oil
1 t. salt
1 t. sugar
2 t. baking powder
Spray waffle iron with cooking spray and preheat. Beat eggs and milk together. Add dry ingredients and mix well.
Pour batter into iron and spread a bit with a knife. Make sure you RE-GREASE before each new batch! Cook for 5-7 minutes per waffle (though most waffle irons have a light that turns off when waffles are done)
Note 1: If waffle batter is stored overnight in the fridge, add another t. of baking powder before cooking.
Note 2: If you double the recipe-you can freeze what is leftover for future use. Make sure to flash freeze first so they don't stick together!
Note 3: This is a BASIC, plain Jane waffle. You can add fruits to your liking, chocolate chips, cinnamon (I added about a t. with my blueberries), or whatever floats your boat. You can top with mapley syrup-or be bold and try FRUIT syrups, compote, fresh fruit, whipped cream...and the list goes on. YUM!
Note 4: Think outside the box. These would be delicious to make a quick and easy version of strawberry shortcake-without the shortcake that is...