Breakfast for Dinner!

My neighbors would never but our family happily had it at least once a month! My husband thinks it's kind of like eating donuts for dinner and he didn't get into it that much until we'd been married for several years. He probably accepted I would never change. Why not have an evening when you relax and don't take dinner quite so seriously? If you consider you'll get all your nutrition in over the week, then one night of breakfast for dinner is not a big deal at all and the kids love it.


French toast, waffles, or pancakes served with some bacon and eggs. What could be better than that? You could throw in some sliced fruit just to feel better or even make your own fruit topping by boiling the fruit on the stove with a little water, lemon juice and sugar. I'll share a recipe with you below.

We discovered we love spreading cream cheese on bread and then putting two slices together before dipping in batter for stuffed French toast. Do you really need a recipe for that? If so, just make Bisquick pancake batter thinner than you would for pancakes. Dip your bread in that to make French toast and cook on a lightly oiled skillet or griddle. Some of the family like sliced bananas along with the cream cheese in between their French toast slices.

I bet if you tell the fam you're having breakfast for dinner, they'll rearrange their plans just to be home with you!

Tonight's feature: Waffles! Regular or Belgian, you're sure to draw a crowd with waffles. Just have plenty of syrup, powdered sugar, hot fruit sauce, and whipped cream on hand. Your dreams will be sweeter after you've had waffles for dinner!


Waffles: (from AllRecipes.com)

2 eggs
2 cups all-purpose flour or whole wheat flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Directions

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

This recipe will keep in the fridge for up to a week.

Belgian Waffles: (from AllRecipes.com)

1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110 degrees F/45 degrees C)
3 egg yolks
2 3/4 cups warm milk (110 degrees F/45 degrees C)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites

Directions

In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.

In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.

Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

Blueberry Sauce*

2 tsp. cornstarch
1 tbsp. water
1/4 cup sugar
1/3 cup water
1/8 tsp. salt
2 c. fresh or frozen blueberries

In a saucepan, blend the cornstarch and 1 tbsp. water.

Add sugar, salt, and remaining water.

Cook over low heat until clear and slightly thickened, stirring constantly.

Add blueberries and boil for two or three minutes.

May be used hot or cold. Just think of the possibilities . . . pancakes, waffles, French toast, . . . ice cream!
*You could make strawberry, peach, or apricot sauce just as easily.