Saturday, August 4, 2012

Jammy Waffle Sticks (for the freezer)

So I bought a waffle maker. A waffle stick maker. Ox will eat 6 waffles for breakfast, no problem, and while we don't use syrup or butter, that is still not incredibly healthy (even if I opt for the Nutri Grain Eggos. . . they're still Eggo). I'm not hugely excited about finding storage for another appliance, but after my first waffle experiment I'm pretty sure this baby will be in frequent use. My goal is to make a double batch every weekend (or so) for easy, yummy breakfasts before school this year.

So here's the fantastic, delicious, super tasty recipe I found. It was, amazingly enough, one that came with the waffle stick machine. I was very, very impressed and it needed hardly any tweaking to fit our tastes.

4 Tbsp Jam*
6 Tbsp unsalted butter
1/2 C milk
3/4 C yogurt - or a 6 oz yogurt*
1/2 tsp vanilla extract
2 eggs
1 C flour
3 Tbsp cornstarch
2 Tbsp sugar
1 Tbsp baking powder

*Think of the possibilities by combining different flavors of jam and yogurt. You could do strawberry jam + strawberry yogurt to make it very flavorful. I picked up some orange marmalade that I'm going to try out, too.

I used the homemade Jam that Mastermind makes, in this case a currant rhubarb. I also used Stonyfield Farm French Vanilla yogurt, because we always have it on hand and it's super yummy.

Combine jam and butter in a small bowl. Heat in microwave for 1 minute and stir. if the butter isn't melted yet, cut it up into smaller bits and heat for another 30 seconds or so. Stir, and set aside. 

In another bowl, combine dry ingredients. 

In yet another bowl, combine liquid ingredients and (not hot, you don't want to cook the eggs yet) melted butter mixture. I'm thinking this is a lot of bowls and will do it differently next time. 

Pour liquid mixture into the dry. Whisk together until it is just mixed. Batter should be thick, but pourable. Add a little milk to thin it out if needed. When it sets a bit it gets kind of puffy. 

Pour 3/4 cup batter across the waffle plate

Then with a knife quickly spread it out to all the corners of the mold. This was really important, my first batch had some nice puffy waffle sticks from the middle of the waffle maker, and some flat ones from the edge. The picture shows what NOT to do (leaving those edges bare).

Bake for 4 minutes until the waffle sticks are golden brown. This batch turned out great! 

At this point, I flash froze the waffle sticks. Since they contain not a lot of liquid, I left them in the freezer for only about an hour before putting them in a labeled ziploc bag.

<--Waffle sticks getting ready to be flash frozen, along with Clabber Girl Baking Powder. I love Clabber Girl Baking Powder, it makes me happy, and reminds me of when Anne Shirley won the Rollings Reliable Baking Soda contest. 

To reheat, put desired amount of waffle sticks on a plate and microwave them for 30 seconds. Top with syrup or jam or eat them plain like we do. The jam and yogurt in the recipe make them flavorful enough that there is no need to cover them up.

Of course the fun part of waffle sticks is giving the kids a bit of melted jam or syrup in a cup and letting them dip away. . . Maybe a fun lunch this week? A waffle stick dip buffet!

These waffle sticks were so easy to make, despite all the bowls. I could have tripled the recipe to freeze a huge batch. I probably will have to do so in the future, considering the bag lasted all of 24 hours. They made a great snack later that day, and of course, breakfast the next morning. I'm looking forward to trying different combinations and I have a Orange Marmalade and Craisin recipe waiting to be tried. 

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