Breakfast fix: whole wheat waffles & cranberry jam

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Though I have a bit of an issue when it comes to the timing of breakfast, see here for an explanation, I still like traditional breakfast foods: muffins, pancakes, waffles, etc. I mean, who would say no to what is essentially cake for breakfast?

Still, I don’t like overly sweet breakfasts aside from the occasional bowl of sugary cereal (i.e. Lucky Charms, Golden Grahams, Fruit Loops). I like to eat my pancakes with peanut butter and bacon, and with waffles my topper of choice is this tart cranberry jam.

Whole Wheat Waffles, makes about 10 waffles (recipe adapted from the “Everyday Waffles” recipe from the Better Homes & Garden Cookbook c. 1950s. Original recipe calls for all AP flour.)

Ingredients:

1 cup AP flour

3/4 cup whole wheat flour

3 tsp. baking powder

1/2 tsp. salt

2 beaten egg yolks

1 3/4 cup milk

1/2 cup salad oil or melted shortening

2 egg whites, stiffly beaten

Cranberry Jam, makes about 2 cups (Don’t exactly remember where this recipe came from. Likely it’s a bastardization of a Thanksgiving cranberry sauce recipe I found online somewhere. Anyway, this is what I do when I’m out of jam/jelly and I don’t have the patience to drive to the store. Also, it helps to have frozen cranberries on hand. I suppose other frozen fruits would serve well here too. You may want to omit the cinnamon if using other fruits.)

1 bag whole cranberries, fresh or frozen, washed and picked over

1/4 cup sugar (Any type will to. I’ve used plain granulated, light brown and raw sugar. I probably prefer the raw or brown sugars, to be honest. I think they just have a ‘deeper’ flavor. That thought may or may not be imagined from clever advertising. Good package design does have influence!)

1/2 cup orange juice ( I use Florida’s Natural brand, but whatever you want. Fresh squeezed if you’re fancy like that.)

1/2 tsp. ground cinnamon

Method:

1. For the cranberry jam: In a saucepan, combine the berries, sugar, juice and cinnamon. Turn heat on to medium to medium-high and let it bubble away. If you so desire, though I’ve never ascribed to this step, you can skim off any foam that comes to the top. Not really sure what the foam does/is, but, whatever works. Once cranberries have broken down and the jam is a little looser than your ideal consistency, shut off the heat. The jam will thicken as it cools. Serve warm or cool. Leftover jam keeps in a dish covered in cling film (plastic wrap or Saran wrap) for three or four days; at least, that’s how long it lasts in my house.

2. For the waffles, sift together all the dry ingredients in a large bowl. In a separate bowl/large measuring cup, whisk together the oil, milk and egg yolks. Stir the wet ingredients into the dry until combined. Fold in the stiffly beaten egg whites in two batches. It’s OK to leave lumps of egg white, those make the waffles fluffy.

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3. Heat a waffle iron and spray with cooking oil spray. Make waffles. Top with jam and serve.

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Could tell me what that foam is that rises from the cranberries and if it could kill/maim/cause birth defects in any children I may or may not bear? Sharing of knowledge like that is very much appreciated. Also, I’m a lazy person who can’t be bothered to Google it right now.


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