Today the Christmas tree finally comes down as our last houseguest of the holiday season has left. Our home is quiet, but still, a faint echoing of our grown kids exists in the walls or maybe just in my heart. We had such fun with ski trips to Aspen, Vail, Beaver Creek and Keystone, and cozy dinners in log cabins, cafes and at home. Ric and I are both ready to relax a little, but we do miss our brood.
It is a blustery day – a Monday, when getting myself back in work mode and in-focus for what lies ahead in this new year is on my list of things to do. My real estate business, travel and family are in the forefront but certainly not in that order. Perhaps a winter trip to someplace warm, a visit to Norway and Europe are in order this year.
Most of all, I’m reminding myself to take a deep breath, to appreciate all of the beauty that I am surrounded by, both the elegance of nature that I live within and the exquisite people who enhance every aspect of my life. Life is very good, but I am also aware that there is much instability in the world today and that there are many who are suffering so I’m entering 2015 with a prayer for peace and grace for all.
There were many big breakfasts to be had at our house over the past month and one of my favorite recipes was this yeasted waffle recipe. After making this many times over the years, it has been honed into the perfect waffle mix. Crispy on the outside and tender and very flavorful on the inside – they were snatched up before I knew it. I make these with all organic ingredients and served them with fresh strawberries and whipped cream.
- 2 cups milk
- ¾ stick unsalted butter, cut into cubes, plus more for the waffle iron
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 package active dry yeast
- 1¾ cups all purpose flour
- ¾ cup whole wheat flour
- 2 large eggs
- ½ teaspoon baking soda
- Pour the milk, sugar and salt into a glass bowl. Add the butter and heat in the microwave for 30 seconds or so until the mixture is just warm enough for the butter to begin to melt. Set aside.
- In a large bowl, whisk together the flours and yeast.
- Pour milk mixture over the dry ingredients and give it a good stir with a wooden spoon until it is just mixed.
- Cover with a towel and let stand until doubled in volume - about 2 to 3 hours at room temperature, or cover with plastic wrap and set in the refrigerator overnight (be sure it’s in a large enough container to double).
- Heat waffle iron.
- Sprinkle the baking soda over the batter and add the two eggs. Fold the mixture together until well combined.
- Using a pastry brush or paper towel, lightly coat iron with melted butter.
- Cook waffles until golden and crisp (I use about ¾ cup of batter in the center of the iron to get a medium size round waffle) .
- Butter the iron in between batches as needed.
- Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven.