This whole month I am focusing on budget-friendly recipes and tips for eating in without sacrificing your love for good food. Being a Sunday morning, today’s recipe is a great one for Sunday Breakfast (or Saturday for that matter) and if you have leftovers, it makes a great special treat for a weekday breakfast as well.
Each year my parents ask us for a couple of wish list ideas for Christmas gifts and this year I suggested two items that we were doing without since they’d broken. The first one I featured this week, the food processor, and the second one is today’s feature:
This was our other wish list gift from my mom and dad this year.
We’ve always liked to make our waffles homemade and we had a waffle maker for the longest time. Ours broke in September after a long life, and we had not yet replaced it. We missed our homemade waffles on the weekends. Therefore, I was excited that my parents got us this Cuisinart waffle maker for Christmas and I could not wait to use it. Included with the box was a recipe my mom gave us for the waffles she makes so we tried that out this past weekend.
Growing up my mom often made a hot Blueberry Compote to go on top of our waffles or our pancakes.
This is one of my favorite breakfasts, after french toast.
It was, and still is, one of my favorite weekend breakfasts. It’s easy to make and delicious to eat. If you like whipped cream you can add it on top.
Therefore, on this lovely Sunday morning, I’m passing along both the waffle recipe and the Blueberry Compote recipe. Enjoy them both!
Brand new and ready to go!
All-American Waffles
serves 2-3
INGREDIENTS
1 egg, separated (put yolk in two quart bowl and white in small bowl.)
1 cup plus 2 TBL milk
1 tsp. vanilla
2 TBL canola or vegetable oil
1 cup plus 2 TBL flour
4 tsp. sugar
2 tsp. baking powder
1/2 tsp salt
DIRECTIONS
The waffle iron gets hot, so younger kids can't help out with dropping the batter onto the squares, but older kids can. Plenty of mixing and measuring for the younger kids to do though.
Separate the egg, putting egg white aside in small bowl.
In larger bowl, combine the egg yolk, milk, vanilla and oil. Blend together, by hand, with wire whisk.
Add flour, sugar, baking powder and salt to the liquid ingredients and blend with wire whisk. (There will probably be some lumps.)
Beat the egg white with electric mixer until stiff. Fold into the batter with wire whisk until just blended.
(Do not beat egg whites into batter, just fold in.)
When waffle iron is ready, drop batter into the four squares and use according to directions.
This is what the hot blueberry compote looks like when it's done.
The hot blueberry compote is kind of a neat recipe to make. It looks completely different from beginning to end, and I find it interesting to watch it go from a bright red color when you start, to a deep purple color when it’s done.
HOT BLUEBERRY COMPOTE
INGREDIENTS
2 cups cold water
2 cups blueberries, fresh or frozen (I usually do one frozen 16 oz bag unless I’ve got fresh on hand.)
2 1/2 TBL cornstarch
1/3 cup sugar
1 tsp cinnamon
2 TBL Lemon Juice
Here's what the compote looks like when you first begin.
DIRECTIONS
In large frying pan combine all ingredients.
Bring to a boil over medium heat.
Stir constantly until it boils. (You’ll see the mixture change from a bright red to a deep purple and thicken when it’s about done.)
Simmer for a few minutes over low heat.
Serve hot (warm).
Whipped cream on top is optional.
ENJOY!
Nice! I have a waffle iron, but it isn’t a ‘Belgian’ waffle iron, and of course, that’s what I want! 😉
You’re looking for a new waffle iron, too? Just last week I posted my favorite waffle recipe to my blog. My waffle iron is a ToastMaster Belgian Waffle Baker, which works quite nice, but I’d love to have just a “regular” waffle iron.
The next time that I make waffles, though, I’ll have to give your blueberry compote a try!