Trust Your Foodie Friends, They Know What They're Talking About

Waffles with cheese. Think I'm kidding? I'm not. My new friend, Melanie posted a recipe for golden, beautiful buttermilk waffle's on her blog My Kitchen Cafe. They looked so beautiful to me that I had to try them right away. Now, I know I'll be going back to this recipe over and over again. What's so different about these waffles? Shredded Cheddah'. Yes, she suggests sprinkling some shredded cheddar cheese on top of the batter before closing the lid. It is nothing short of fabulous. Thanks Melanie!

This actually didn't strike me as strange really at all. But then, I grew up with my Canadian Mom always eating her apple pie with a thick slice of cheddar too. Maybe that has something to do with it. As you can see in my picture I love bacon with my waffles. And since I read what the amazing Dorie had to say about it the other day, expect to see bacon. Besides, when you see what she was talking about, this whole idea shouldn't seem strange at all anymore.

Oh, I've done the whole berries and cream, or powdered sugar, on my waffles before, but this is my favorite. Hey, I've even done fruit and ice cream (and yes, it was for breakfast). The last time I did that though was several years ago on a trip to Vermont to visit my cousin and her family.

Funny enough, my husband and family, except my cousin who understands me too well, all thought it was odd that one of the first places I named to go on the trip was the King Arthur Flour store. These waffles reminded me that wonderful vacation back East. It's appropriate because Melanie's recipe comes from King Arthur.

Without further ado, here are the recipes. Don't be afraid to try this anytime. I followed Melanie's lead and we ate this for dinner and had leftover waffles the next morning.

Classic Buttermilk Waffles
from The King Arthur Flour Baker's Companion

2 large eggs
1 3/4 cups (14 ounces buttermilk)
1/2 cup butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 3/4 cups (7 1/4 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming.



If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.


Brown Sugar Glazed Bacon

(Start making the bacon before the waffles as it will take longer)

1 pound bacon
1/3 cup light brown sugar

Line a cookie sheet with tin foil and a baking rack or with parchment paper.



Spread the sugar on a plate and press both sides of the bacon into the sugar. Place the strips out side by side, overlapping just a bit, if necessary, to fit the whole package on the pan.

Place the baking sheet into a cold oven and turn the oven on to 400 degrees (F). Bake 20 to 30 minutes or until the bacon is nicely browned and crispy. Remove from the oven and serve immediately.