A Toast to Waffles

Celebrating Oatmeal Waffles.

Celebrating waffles…and breakfast goodness.
Discover the Menu Shoppe “finds”…
including a fabulous website totally devoted to waffles…
of every sort and seasonal flavor.
Including some Irish oats for the St. Paddy’s weekend. Enjoy.
Here’s just a few Oatmeal varieties from mrbreakfast.com
Oat and Cashew Waffles
2 cups rolled oats
1/2 cup cashews
1 pinch salt
1 Tablespoon oil
1 cup water
Using a food processor or a blender, grind together the oats & cashews. Be careful not to over-grind otherwise you will get a butter-like consistency.  Add the salt, oil & water & blend thoroughly. Pour the batter into a waffle iron & leave a few minutes until cooked. Serve with plenty of maple syrup.
Banana Oatmeal Buttermilk Waffles
1 cup old fashioned oats
1 cup all-purpose flour
3 Tablespoons brown sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 and 1/2 cup buttermilk
2 large eggs
1 large ripe banana – mashed
4 Tablespoons butter – softened
2 teaspoons vanilla
Pre-heat waffle iron.
In a blender or food processor, pulse 1/2 of the oats. Pour into a large bowl with the remaining oats. Add the flour, brown sugar, baking powder, baking soda, cinnamon, salt and nutmeg. Mix well. In a separate bowl (or in the blender), mix the buttermilk, eggs, banana, butter and vanilla until well-blended. Add the wet ingredients to the dry ingredients and mix until just moistened. Cook according to waffle maker’s instructions.
Serve with butter and maple syrup for breakfast. Or serve with sliced bananas and ice cream or whipped cream for dessert.
…and for a festive St. Paddy’s weekend…
Irish Honey Cream Oatmeal
2 ounces steel-cut oatmeal
10 ounces heavy cream
3 Tablespoons Irish whiskey
2 teaspoons runny honey
12 ounces raspberries
1/3 cup sugar
Spread oatmeal out on a large cookie sheet. Toast under broiler (about 375F) for about 10 minutes, stirring often until oatmeal is a golden tan color. Remove from oven and allow to cool completely. Whip the cream until it holds its shape. Stir in the honey and whiskey, followed by the toasted oatmeal. In a medium bowl, toss the raspberries and sugar until berries are well coated. In a serving glass, layer the berries and cream alternately to create a beautiful parfait.
Irish Oatmeal With Seasonal Berries
2 cups rolled oats (real Irish or steel cut outs if available)
2 cups water
1 cup seasonal berries (blueberries and blackberries work great)
1 cup raisins
1/3 cup light corn syrup
1/4 cup brandy
8 Tablespoons cream
4 Tablespoons brown sugar
4 Tablespoons butter
1/4 teaspoon salt
In a medium saucepan set to medium heat, bring corn syrup and brandy to a simmer. Add raisins and simmer 5 additional minutes. Set aside and alow to cool. Let the  raisins absorb the brandy. In a fairly large saucepan, bring water and salt to a rolling boil. Add butter and oats. Immediately lower heat. Allow oats to simmer 7 to 10 minutes until oats are tender. Drain excess water from oats if necessary.
Serving:  place in the bottom of each bowl: 2 Tablespoons of cream, 1 Tablespoon of brown sugar and 1 Tablespoon of drained raisins. Add warm oats and top with fresh berries.

Praitie Oaten (Irish Potato Cakes)
1 pound potatoes
8 ounces fine oatmeal
4 ounces butter (1 stick)
salt to taste
Boil and mash potatoes. While still warm, work in fine oatmeal and butter to form soft dough. Add a pinch of salt. Sprinkle board with oatmeal and roll out dough 1/2 inch thick. Sut in circles and fry in bacon fat until browned.  Serve with bacon and eggs.
…and then these potato waffles seem perfect for springtime holidays.
Rosemary-Garlic Potato Waffles
2 Russet potatoes
2 large eggs
1 cup all-purpose flour
1/4 cup extra-virgin olive oil
1 small onion — peeled and finely chopped
2/3 cup milk
4 garlic cloves — peeled
1 and 1/2 teaspoons minced fresh rosemary
salt to taste
ground black pepper — to taste
2 teaspoons double-acting baking powder
Peel, wash and cut the potatoes into uniform small pieces.
Put potatoes and garlic in a large pot with cold water to cover. Add a pinch of salt and bring to a boil. Then lower heat and cook until potatoes can be pierced easily with a fork drain, reserving about 1/2 cup of potato/garlic water. While potatoes cook, heat olive oil, minced rosemary and chopped onion in a small skillet over low heat just until onion softens a bit. Transfer potatoes to a large mixing bowl. Pour oil and onion over drained potatoes. Add milk to still-warm skillet– then pour milk over potatoes. Using a fork, a potato masher or a rubber spatula, mash potatoes with oil and milk.  Add 1/4 cup of warm potato water, reserving rest, and continue to mash until mixture is smooth. Taste potatoes and season liberally with salt and freshly ground pepper. Preheat waffle iron and finish batter by beating eggs into potatoes with a whisk or handheld mixer. Whisk together flour and baking powder and fold into potato mixture with a rubber spatula. Scrape batter by half-cup measure onto hot iron, smoothing batter evenly almost to edge of grids.  Bake until brown and crisp.
Or this variation for Easter Brunch
Easter Ham Waffles
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
3 eggs — separated
1 and 1/2 cups milk
5 tablespoons melted shortening
1/2 cup finely chopped ham
Mix and sift dry ingredients. Combine beaten egg yolks, milk and shortening; add to dry ingredients, beating until smooth. Stir in finely chopped ham. Fold in stiffly-beaten egg whites. Pour the batter –bake until brown.

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