French Toast Casserole

 We love French Toast - Andy makes the best French Toast, and his secret ingredient is Semifreddis Cinnamon Swirl bread (Semifreddis is a Bay Area bakery, but TJ's carries it in some locations). I never though anything could top Andy's French Toast, until my Mom found this amazing recipe for French Toast casserole. She made it for mother's day brunch, and it was sooo delicious. I have since made it myself, and it is ridiculously easy to make. I did it half asleep the night before at 10pm. It took all of 5 minutes. The casserole soaks overnight, resulting in delicious a french toast / bread pudding hybrid. Yum.

What's in it
1 loaf Semifreddis Cinnamon Swirl Bread
6 eggs
3 C milk (or almond milk)
cinnamon

How it's made
Spray a 9x11" baking pan. Cut loaf of bread into 1" cubes and put in pan. Whisk eggs, milk and cinnamon in a bowl, and pour over bread. I smushed everything down with a spatula after, to fill in the gaps. Cover and put in fridge to soak overnight. The next morning bake 45 minutes at 350 degrees. Serve with warm syrup, fruit and powdered sugar.

Still the Best Oatmeal

Teaching fifth grade is exhausting. And time consuming. I don't have much time left over to cook, let alone post blogs. Besides all that, my best friend and (RFL's co-creator) got married (!), so as you can imagine, we've been a little preoccupied.

I still make oatmeal every day, though, and I still think this is the best way to do it. SO, now that the weather is getting cooler, I wanted to re-post and update this recipe with the hope that you will give it a try sooner or later. I swear by it.

Thanks for your patience. I hope to be back in the kitchen soon!
___

I don't know about you, but I love oatmeal. I eat it nearly every day. It's so warm and comforting and delicious. It's the perfect winter-morning breakfast.

Before this, I'd always made my oatmeal the same way. The standard way. Old fashioned rolled oats, stirred into boiling water, cook, add toppings. It's good that way, and why mess with a good thing?

Well, one day last fall I came across a food blog that suggested something that sounded insane--adding a raw EGG to the cooked oatmeal. WHAT?! It sounds crazy. I imagined scrambled egg mixed into my oatmeal and got a little freaked out.

But, wait a minute! She assured her readers that this was not so. When you quickly stir the egg into your oatmeal, it disappears. It's not eggy. In fact, the egg makes your oatmeal into the creamiest, richest oatmeal ever. It becomes divinely custardy and, with the added protein, even more sustaining for a day of playing in the snow...or going to work.

I know you are probably skeptical. It took me three or four months from the time I read about this oatmeal to the day I finally decided to try it. Hopefully it won't take you that long.

But, even if it takes you until next fall---try this one day. I bet you'll never go back.

Creamiest Oatmeal Ever

~Print Recipe~

• 1/2 cup water
• 1/2 cup unsweetened vanilla almond milk
• 1/2 cup old fashioned rolled oats
• 1 egg
• Vanilla extract
• Cinnamon
• Toppings: brown sugar, nuts, blueberries, banana, etc

1. Bring water/milk (add sugar/spices to taste--optional) to a gentle boil. Stir in oats. Return to a boil, then reduce heat medium-low. Cook for about 5 minutes, or until most of the liquid is absorbed, stirring occasionally. Add a splash of vanilla extract and a dash of cinnamon; stir.
2. Remove oatmeal from heat. In a small bowl, scramble an egg. Stir a spoonful of oatmeal into the egg (to temper it).  Add egg mixture to oatmeal and rapidly stir for about a minute. The egg will mix in completely and turn your oatmeal fluffier and creamier. Return oatmeal to heat for a minute or so.
3. Stir again and pour into a bowl. Top with brown sugar, sliced banana, blueberries, etc. Enjoy immediately.

Serves 1

VARIATION: BANANA NUT OATMEAL:

Add vanilla and cinnamon, then add one mashed banana--the kind that have turned extra ripe/brown that you keep in the freezer for banana bread. (Defrost it first in the microwave.) After everything is mixed in and hot again, take the oatmeal off the heat and add the egg. Serve with brown sugar and pecans. Mark said it was the best oatmeal he's ever had!

Banana Oat Muffins

Overripe bananas: they're a little scary looking, and honestly quite disgusting when you open them, but they are the perfect motivation for making a baked treat. I love banana bread, and make it often, when I have three or more overripe bananas. This week I only had two, so I figured I'd have to mix it up a bit.

I found a recipe for banana oat muffins on allrecipes.com, the website I usually start with when looking for a good base recipe I can adapt for my pantry. I found a simple recipe with good reviews, and it looked super easy to make. I am sure you can substitute as you like with the recipe posted here as well. A good rule of thumb - if you're not down with sugar or oil, just use applesauce instead, and a little brown sugar. You can also incorporate yogurt or sour cream in lieu of milk or oil. Get creative, have fun, banana muffins are very forgiving. (Also check out our other banana recipes: Nana's Banana Bread, Banana, Pecan, Oatmeal, Chocolate Chip Cookies, Banana Chocolate Chip Muffins, and Best Oatmeal )

Banana Oat Muffins

~Print Recipe~

What's in it

1 1/2 C flour (you can do half whole wheat, half unbleached)

1 C oats

1/2 tsp salt

1/2 C sugar (you can mix and match brown and white)

1 tsp baking soda

2 tsp baking powder

cinnamon

1 egg, lightly beaten

3/4 C milk (I used almond breeze)

1/3 C oil (or applesauce - I grated an overripe apple into it)

1 C mashed ripe banana

1/2 tsp vanilla extract

optional: chopped walnuts, chocolate chips

How it's made

Preheat oven to 400 degrees. Line cupcake/muffin pan with paper liners or spray with oil. (Recipe makes a baker's dozen.)

In a large mixing bowl, combine the first 7 (dry) ingredients. In a separate bowl, mix the remaining ingredients until combined. Add the dry ingredients to the wet, and mix until just combined. Using the 1/4 C measuring cup, scoop batter into muffin pan, almost full. Bake 18-20 min until done.

Simple Granola

I could have sworn Alexis posted a recipe for granola, but I cannot find it. This here recipe is a very simple granola, perfect for beginners like me, just taking the first leap into the wonderful land of granola. (I snicker to myself just typing the word 'granola' as I think of how many people must think I'm a total hippy.) I personally never buy granola, as it seems to be very expensive, and not too tasty. I never developed a taste for it until now, after my first time making it.

Being a backpacker and pseudo-hippy, it's surprising I never caught onto the granola bandwagon. Recently every single non-western medicine doctor/nutritionist/acupuncturist I've seen has told me to stop eating cereal every day, except hot oatmeal. I tried doing hot oatmeal, but I just don't have time or energy to make it every morning. As a compromise I made my first batch of granola, from a recipe cut out of a food magazine (most likely Bon Appetit).

This homemade granola is like eating a supercharged breakfast that has magically found a way to have a healthy breakfast taste more like dessert. The toasty oats and nuts mixed with your favorite dried fruit is the perfect way to start your day, or have a snack before or after lunch. It's best on top of yogurt, but you could also eat plain or with (almond) milk. If you're feeling decadent, sprinkle some on top of your waffle or ice cream.

It's easy to make, it's economical, it made me a believer, and you only need to eat a little to keep you going a long time. To cut costs even more, visit the bulk food section of your local natural food store (like Monterey Market in Berkeley) for your ingredients.

Simple Granola

~Print Recipe~

What's in it

3 C old fashioned oats

1 C coarsely chopped nuts (walnuts, pecans, almonds...)

1/2 C unsweetened shredded coconut (if you like that sort of thing)

3 Tbls packed brown sugar

3/4 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp salt

1/3 C honey

2 Tbls oil

1 C coarsely chopped dried fruit (cranberries, golden raisins, cherries...)

How it's made

Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

Mix first 7 ingredients in a large bowl. Heat honey and oil together in a small saucepan on medium-low heat, until smooth and combined. Pour honey mixture over oat mixture. Toss until combined.

Spread evenly on the baking sheet. Bake until golden, stirring every 10 minutes, about 40 minutes total. Cool completely, then mix in dried fruit.

Store in an airtight container.

This recipe makes approximately 5 cups. It is a good base to start, and then alter the ingredients as you feel inspired to do so.

Cottage Cheese Pancakes

These special pancakes were a weekend morning staple when I was growing up. My mom Becky is a pro at cooking them, and after some practice in my younger years, I was able to whip up a decent batch as well. The best part of these pancakes is not the texture or flavor (both of which are super delicious), but the topping. These pancakes must and should be topped with butter and cinnamon sugar, no questions asked. So, now you can eat them guilt free. If you need a change from your typical floury pancakes (think Bisquick), then I highly recommend you try these protein-packed cakes one morning (or evening!). I should warn you they are a little temperamental and will take a batch or two to get the hang of, so don't get discouraged if they don't turn out cooked quite right the first time.

I'd also like to stand on my soap box for a minute longer to tout the glories of the electric griddle - it took me about 10 minutes to cook a full batch of pancakes, getting them all done in two rounds. Plus, heat control is a breeze. Invest in one if you haven't already. If you get the $20 version at Target, it will work! If you invest more money in one, check the coils to see if it will provide even heating.

Speaking of a full batch of pancakes, this batch of cottage cheese pancakes feeds two hungry adults.

What's in it

3 eggs

1 C cottage cheese

1/4 C flour

2 T shortening (aka butter)

1/4 tsp salt

Topping:

Cinnamon

Sugar

How it's made

Preheat griddle to 350 degrees. Beat eggs lightly and add remaining ingredients. Beat until combined.

Pour batter onto griddle or frying pan, about 1/4C for each pancake. Flip once the top of each pancake is no longer glossy (it will also turn a bit more yellow). Cook on other side until firm.

This will take some practice, since it is fairly easy to burn them if the griddle is too hot, or to flip them too early if the griddle is too cool. So be patient and keep a close eye on them.

To make the cinnamon sugar, in a small bowl or container, pour about 1/4C sugar and shake in a bunch of cinnamon (you've found out my dirty secret - I never, ever measure cinnamon, no matter what.) I would guess it's about 1 tsp cinnamon to each 1/4C sugar. Mix sugar and cinnamon until well combined - if it's in a container then just shake until combined.

Serve pancakes topped with butter and cinnamon sugar mixture.

Toasted Pecan Spread (Pecan Butter)

I quite accidentally stumbled upon this tasty treat. A last minute attempt at a peanut candy recipe from Fany Gerson's fantastic My Sweet Mexico somehow led to this sweet pecan butter. I am still going to make the peanut mazapanes soon, but this discovery was worth the detour.

This spread consist of nothing more than toasted pecans and powdered sugar. Besides roasting the pecans, all you have to do is blend the two ingredients in a food processor until it is the desired consistency. This fortuitous discovery makes me want to try making my own almond butter, too. So easy! So delicious! This spread tastes just like sweet toasted pecans, just like pecan pie, just like pecan shortbread cookies! Just like some of my very favorite things.

This spread would be mind-blowingly good on anything you normally put peanut butter on or in: waffles, pancakes, toast, cookies, bananas, anything! (Mix it with melted chocolate to make a pecan/chocolate spread like a pecan version of Nutella?!) I even added some to my oatmeal this morning. Divine.

Sweet Pecan Butter

~Print Recipe~

• 2 cups pecans
• Powdered sugar to taste (somewhere between 1/2 cup and 1 1/2 cups)

1.  Toast pecans in a 350 degree oven for about 5 minutes. This really brings out their flavor, but they'll easily burn, so keep an eye on them! Let pecans cool.
2. Blend pecans in a food processor for 1 minute. Add powdered sugar and continue blending until the pecans release their oil and the mixture becomes the consistency of peanut butter.

Best Oatmeal

I don't know about you, but I love oatmeal. I eat it nearly every day. It's so warm and comforting and delicious. It's the perfect winter-morning breakfast.

I'd always made my oatmeal the same way, the standard way. Old fashioned rolled oats, stirred into boiling water, cook, add toppings. It's good that way, and why mess with a good thing?

Well, one day last fall I came across a food blog that suggested something that sounded insane--adding a raw EGG to the cooked oatmeal. WHAT?! It sounds crazy. I imagined scrambled egg mixed into my oatmeal and got a little freaked out.

But, wait a minute! She assured her readers that this was not so. When you quickly stir the egg into your oatmeal, it disappears. It's not eggy. In fact, the egg makes your oatmeal into the creamiest, richest oatmeal ever. It becomes divinely custardy and, with the added protein, even more sustaining for a day of playing in the snow...or going to work.

I know you are probably skeptical. It took me three or four months from the time I read about this oatmeal to the day I finally decided to try it. Hopefully it won't take you that long. By then it will be summer and maybe too late for oatmeal.

But, even if it takes you until next fall---try this one day. I bet you'll never go back.

Creamiest Oatmeal Ever

~Print Recipe~

• 1 cup water (I substitute a little vanilla soy milk for about a 1/4 cup of the water)
• 1/2 cup old fashioned rolled oats
• 1 egg (or just egg white for a lower calorie option)
• Vanilla extract
• Toppings: brown sugar, nuts, blueberries, banana, etc

1. Bring water/milk (and sugar, spices--optional) to a gentle boil. Stir in oats. Return to a boil, then reduce heat medium-low. Cook for about 5 minutes, or until most of the liquid is absorbed, stirring occasionally. Add a splash of vanilla extract; stir.
2. In a small bowl (I use one of the measuring cups I already have out), stir an egg with a fork to break the yolk. Remove oatmeal from heat, add egg to oatmeal and rapidly stir for about a minute. The egg will mix in completely, cook, and turn your oatmeal fluffier and creamier.
3. Pour into a bowl and top with brown sugar, etc. Enjoy immediately.

Serves 1

***VARIATION--BANANA NUT OATMEAL:

For a double batch I added cinnamon (I did a couple of shakes--maybe 1 tsp), the vanilla, then after the oatmeal had mostly set I added one mashed banana--the kind that have turned extra ripe/brown and I keep frozen in my freezer. (I defrosted it first in the microwave.) After everything was mixed in and hot again, I took it off the heat and added the egg. Served it with brown sugar and pecans!

Mark said it was the best oatmeal he's ever had!

Kelsey's Orange Chocolate Chip Scones

 

A coworker of mine baked these scones and brought them in to work one day a couple of years ago. After tasting one, I demanded the recipe. Ok, I probably asked politely in between mouthfuls, but I was very insistent. I wanted this recipe! I want a lot of recipes, though, and most people do not deliver. But, Kelsey did.

Kelsey is a pretty amazing person. When I worked with her, she was still in high school, though she always seemed older and more mature. She is definitely the kind of person I would have hung out with when I was in high school--down to Earth and fun. And she bakes! Lucky for me, even though  I am (a tad bit) older than her and we no longer work together, we are still friends these days.

These scones were the hit of my recent brunch (even though there were pumpkin waffles and banana pecan pancakes). Well, maybe it just seemed like the were the superstars because Mark couldn't get enough of them. He raved about their slightly crunchy exterior and light and fluffy interior to anyone who would listen. These scones are not at all dense like some you might have come across, nor quite as dry. (In fact, in a way they are biscuit-esque.) The orange flavor really comes through and the chocolate chips add just the right amount of sweetness and crunch.

Thank you for the recipe, Kelsey!

Orange Chocolate Chip Scones
~Print Recipe~

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled
• 2 large eggs
• 1/4 cup orange juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated orange peel
• 3/4 cup chocolate chips (mini or regular, semi- or bittersweet)

1. Preheat oven to 425 degrees. Prepare a baking sheet (with either butter or parchment paper).
2. In a large bowl, whisk together flour, sugar, baking powder and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender (or two knives in scissor motion) cut in the butter until the mixture resembles course crumbs. 
3. In a small bowl, stir together eggs, orange juice, vanilla and orange peel. (Side note: does everyone out there have a zester/microplane? They are fantastic! I have this one and I really like it.) 
4. Add the egg mixture to the flour mixture and stir to combine. The dough will be very sticky. With lightly floured hands, knead in chocolate chips until they are evenly distributed.
5. Form dough into 8 even portions. Use your hands to shape them into triangles (if you don't mind getting sticky) or just use a 1/3 cup measuring cup to drop them onto the baking sheet. Space evenly as they will rise quite a bit. 
6. Bake for 18-25 minutes, until scones are golden brown. Remove from sheet and transfer to a wire rack to cool. 

(Makes 8 scones)

Pumpkin Waffles

Ok, I guess it's that time of year---I have pumpkin on the brain. I know that pumpkin scones are good and the pumpkin chocolate chip cupcakes in Vegan Cupcakes Take Over the World are amazing. So, when I saw this recipe for pumpkin waffles on Smitten Kitchen, I knew I had to try it. Waffles and pumpkin? Two things I love come together here in a very delicious way. These waffles are sweet and decadent---kind of like eating dessert for breakfast, which is just fine by me.

I suggest adding chocolate chips to individual waffles by dropping the chips onto the batter just after you put in the waffle iron, then covering them lightly with more batter. I also recommend adding chocolate chips as a topping like Amber does (one chip in each square). These waffles would be fantastic with whipped cream. I had peanut butter, pumpkin butter, Greek yogurt and maple syrup, but with these you can pretty much get away with plain, too. You can also save any extra waffles by wrapping them in twos in plastic wrap and then storing them in a freezer bag in your freezer for a few weeks.  The next time you want waffles, grab two and pop them in the toaster. Way better than Eggo.

Pumpkin Waffles
~Print Recipe~

• 2 1/2 cups all-purpose flour (I want to try substituting some whole wheat flour next time, a la Patty)
• 1/3 cup packed light brown sugar
• 2 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 large eggs, separated
• 2 cups well-shaken buttermilk
• 1 cup canned solid-pack pumpkin
• 6 tablespoons (3/4 of a stick) unsalted butter, melted
• Cooking spray for waffle iron

1. In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices. 
2. In a large bowl, whisk together buttermilk, pumpkin and butter. Separate egg whites into a separate small bowl and set aside. Add egg yolks to the buttermilk mixture and whisk until smooth. 
3. Slowly add the dry ingredients into the buttermilk mixture and whisk until just combined.
   
4. With an electric mixer, beat egg whites until they form soft peaks. Carefully fold egg whites into the batter, until just combined. 
5. Heat waffle iron(s) while batter rests.
   
6. When the irons are hot, spray waffle iron lightly with non-stick spray (and again before each new waffle). Using a measuring cup, quickly spread an even layer of batter over the iron (adding chocolate chips, if desired) and cook until crisp and golden brown.  Serve immediately, or allow to cool and then freeze.
   

Hobo Pies

Hobo Pies are the best camping treat you can make, even better than s'mores.  They are very versatile; you can make them on a grill or campfire, at home or camping.  Rossillini first taught us about Hobo Pies on an A's Spring Training trip five years ago.  He grew up making hobo pies when he lived in Ohio.  Over the last five years we have created some hobo masterpieces with many groups of friends.

So what exactly is a hobo pie?  It starts with a cooking iron, or what we like to call a hobo pie maker.  This can be used directly in a campfire, or on top of a grill or stove.  It's best to preheat the maker before using it.  Then, you would butter or spray with oil each side of the iron on the inside, to prevent sticking.  If you're going for a 'pie' style hobo, next comes two pieces of cheap white bread pressed into either side of the irons.  Then put in your filling (see below), and close the maker and cook over heat until bread is toasty brown.  They are a bit messy, so if sharing with a group around the campfire, it's best practice to take a bite and pass it along.

The best part about hobo pies are they are incredibly versatile.  You can pretty much cook anything you have laying around in one.  Here are some ideas below for the different types of styles of hobos - you can use any combination of ingredients depending on taste and style. Recently I had an epiphany that it's basically just like Raclette, just a different style.  That opened up so many more possibilities. 

Dessert Pie:

white bread for each side of the maker

canned pie filling

fresh fruit - berries, bananas, peaches, etc.

chocolate

marshmallows

cookies

candy

honey

peanut butter

Dinner Pie:

bread for one or both sides of the maker (if just one, serve bread on bottom)

mini tortillas for one or both sides of the maker

cheese

chopped veggies (any kind!)

eggs

tomatoes sliced or chopped

herbs and spices

sausages/hot dogs

onion

Breakfast Egg Pie: 

(hobo pie makers make the best eggs on the planet! I make them at home all the time.)

bread for one side of the maker (served on bottom) or no bread

egg

cheese

onion and veggies

salt and pepper

Moosewood Muffin Madness

There's nothing like the smell of fresh baked muffins - any time of day. Usually I try to have bananas on hand all the time for cereal, and when they overripe, they go into banana bread. Today I tried out the Moosewood muffin recipe, instead of my standard banana bread, and it looks great! It's nice because there is a standard base, and then you can add whatever variation you want to make your muffin flavor. It also could be made vegan fairly easily by using egg substitute.

What's in it
Wet ingredients:

2 eggs

1/2 C vegetable oil

3/4- 1 C brown sugar

1/2 tsp vanilla

Dry ingredients:

2 C flour

1 tsp baking powder

1/2 tsp salt

Additional variations 

(must have one of these along with the wet and dry ingredients):

Apple: Add 2 C grated tart apples and 1 tsp fresh lemon zest to wet ingredients.  Add 1/2 tsp cinnamon to dry ingredients.  Optional: fold in chopped walnuts or pecans into batter.

Banana: Add 1 1/2 C mashed ripe bananas to wet ingredients.  Optional: Fold in chopped nuts or chocolate chips into batter. 

Blueberry-Lemon: Add 1/2 C fresh or frozen blueberries and 1 Tbls fresh lemon zest to wet ingredients.

Zucchini: Add 2 C grated zucchini to wet ingredients, and 1 tsp of cinnamon and 1/2 tsp of ground cardamom to dry ingredients.  Fold 1/2 C raisins or currants, and 3/4 C chopped nuts if you like, into batter.

How it's Made

Preheat oven to 350.

In a large bowl, combine wet ingredients.  In small bowl, combine dry ingredients.  Add appropriate variation ingredients to wet or dry ingredients.  Stir dry ingredients into wet until just combined.  Fold in additional ingredients if necessary.

Spoon batter into oiled standard muffin tins (makes 12), and bake for 20-25 minutes until toothpick comes out clean.  If using mini muffin pans, bake 10-15 minutes.

Patty's Famous Sunday Waffles

Waffle Sundays: better than church! Not every Sunday was Waffle Sunday, but waffles were always on Sunday. The waffles were the star, but typically my mom would also make delicious potatoes and serve sausages or other sides. It was always a feast, whether there were four people or 20. Mimosas pair well with Waffle Sundays.

Waffles are delicious, but they merely serve as a canvas for the toppings. Most people, waffle virgins I'll call them, don't know how this works. They add butter and syrup and think they are done. But not at my house.

Topping offerings usually look something like this: butter, peanut butter or even better almond butter, real maple syrup, vanilla yogurt, bananas, other season fresh fruit, chopped almonds or walnuts, shredded coconut, chocolate chips and whipped cream. (I'm sure I'm leaving something out.) My mom even used to add cream cheese, until she decided it was a little too much.

This version of Patty's Famous Sunday Waffles has been updated to include tips from an article that Patty sent to me years ago. This recipe will serve 3 to 4 people; you may want to double it for larger groups.

• 1 3/4 cups whole wheat pastry flour
• 1/4 cup corn starch
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups buttermilk
• 1/2 cup milk
• 2 eggs
• 6 tablespoons vegetable oil
• 1 teaspoon vanilla
• 1 tablespoon sugar

1. Whisk together first 4 ingredients in a large bowl. In a separate medium bowl, mix buttermilk, milk, oil, vanilla and only the egg yolks. Reserve egg whites in a separate small bowl.
2. Beat egg whites until soft peaks begin to form. Sprinkle in the sugar and continue beating until white and shiny and stiff peaks form.
3. Mix the wet ingredients into the dry ingredients, stirring until just combined. Carefully fold in egg whites a couple dollops at a time. Let stand about 5 minutes. Plug in your waffle iron(s) and let them heat up while the batter rests.
4. Make sure to lightly spray your waffle irons with non-stick spray before the first waffle and again after every other one. I think it's best to leave the waffles in the irons even after they say they are done, to get a crispier, golden brown waffle.
   
5. How to prepare the prefect waffle (carefully developed over a lifetime): One hot waffle. Base layer of peanut butter or almond butter. A thin layer of vanilla yogurt. A liberal application of maple syrup. Sliced bananas or strawberries, a sprinkle of chocolate chips, shredded coconut. A good layer of whipped cream. Finish it off with a dusting of finely chopped nuts. Enjoy.

*We usually serve the waffles as they are ready (2 or 4 at a time, depending on how many irons you've got going), but the article suggests heating your oven to 200 degrees and leaving them directly on the rack in a single layer for 5 minutes (up to 20) so that they can all be served at the same time. This will also help the waffles to be crispier.

Cottage Cheese Pancakes

Breakfast for dinner, it's the best.  These are the pancakes my mom made me when I got my wisdom teeth pulled, and about every other special occasion.  They are so delicious and simple.

What's in it:

3 eggs

1 C cottage cheese

1/4 C flour

2 Tbl butter

1/4 tsp salt

How it's made:

Beat eggs lightly, add other ingredients and mix together.  Cook on a greased griddle, on lower heat.  Makes about 8 pancakes.  Serve with butter and cinnamon sugar mix sprinkled on top.

Thai Mango Sticky Rice

Breakfast, lunch, dinner, desert.  This tasty treat is good at any time of day, just like all good Thai food.  The newest iteration of Yum Sunday* happened last Sunday when I made this and Thai Iced Tea, and brunched at Lauren and Mary Ann's house.  

This treat is really easy to make, although it has a few steps, so if you have any questions, let me know!  I actually think mango sticky rice may be the avenue for world peace.

What's in it

1 1/2 C long grain sticky rice (I have a bag from Koda Farms, and it's called Premium Sweet Rice)

2 C unsweetened coconut milk (I use one can)

1 C sugar

2 tsp salt

ripe mangoes or other fruit (berries and bananas work really well)

sesame seeds

How it's done

Soak the rice in water overnight.

Drain the soaked rice, and place in a steamer basket.  You can use a traditional bamboo steamer inside a pot, or place cheesecloth over your own steamer basket to keep the rice from falling through.  Steam the rice 30-45 minutes, until the rice is plump and glistens, and pinches into chewy lumps.

While the rice is steaming, combine the coconut milk, sugar and salt in a medium pot and cook over medium heat.  Cook, stirring gently, for about five minutes until sugar is dissolved.  Remove from heat and set aside.

When rice is ready, place in a large bowl, and pour the coconut mixture on top, stirring gently to mix.  Cover and set aside for at least 30 minutes.  I did this the night before and re-heated in the microwave.

Slice the mango and/or the other fruit.  

Serve the sticky rice on small dessert plates with sliced fruit on top, and sprinkled sesame seeds (or dried mung beans if you have any).  The rice tastes best when served warm.

*Yum Sunday was originally known as Waffle Sunday, which happened every Sunday at Alexis' house in Forest Ranch.  Alexis' mom, Patty, would make homemade Belgian waffles, and serve them up with a minimum of five of your favorite toppings.  When Alexis and I lived together in college, we had a revival of Waffle Sunday, although then it would happen at any time or day of the week.  After Andy and I dated a couple years, he finally introduce me to Thai Temple here in Berkeley, which is a temple that serves Thai food for breakfast every Sunday.  This is where I discovered Mango Sticky Rice.  After ritually going to Thai Temple months in a row, it became known as Yum Sunday (Yum!, for short).  I would have to say each of these iterations of breakfast were life changing.  Each of these iterations brought together friends and family, taking time out of the busy pace of life.  I highly encourage you to start your own Yum Sunday tradition.