Thursday, September 27, 2007

Bacon & Waffles

Ah, breakfast for dinner. I remember my ninth grade English teacher telling us once about how his mother made breakfast for dinner once a week when he was growing up (he told a lot of random stories!). He said that, at the time, he assumed she did it because she knew how much he liked breakfast food. When he got older, he realized that it was to save money. Therein lies the main attractions of breakfast for dinner: it's delicious and cheap!

For the first time tonight, I tried cooking bacon by baking it, and I am a convert! It has so many advantages over frying: no grease everywhere, no watching while it cooks, and no guesswork about when it's done. This method made perfectly done bacon: slightly chewy, not crunchy, with enough fat rendered out that you don't feel too bad about eating it! Just preheat your oven to 400 degrees and set a cooling rack inside of a baking sheet. Lay 8 slices of bacon on the cooling rack and bake for 15 minutes. Drain the cooked bacon on paper towels and enjoy the deliciousness!

This is the recipe I use for waffles; I got it from my Betty Crocker Cookbook. One batch makes 5 or 6 waffles in my Belgian Waffle Maker.

2 large eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil or melted butter
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon salt

Start by heating your waffle iron. Beat the eggs in a large bowl with a wire whisk until light and frothy. Beat in the remaining ingredients just until smooth. Spray the inside of the waffle iron with nonstick spray and cook the waffle batter according to the manufacturer's directions. Serve immediately with your favorite topping!

Rating: This is awesome
The waffles were crunchy on the outside, tender on the inside, and so tasty with maple syrup.

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