fresh raspberries

Belgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honey

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Today  I rolled breakfast and lunch into one yummy, satisfying brunch by preparing these special treats. Waffles were served on special occasions at our home when I was a kid. It was one of the dishes my dear Mom excelled on preparing.
Eating and enjoying them today made me wonder why I did not prepare waffles more often in the past (I will in the future)
While I am a sucker for pancakes, today reminded me why I always preferred waffles. The crisp texture on the outside and the light softness of the interior put’s them just a step above pancakes…..
While way back then the waffles were usually accompanied by fresh apple sauce (freshly made and canned by my Mom in Fall to last for the whole year), I now prefer raspberries in yogurt and honey which makes the dish much more lively, both visually and taste-wise.
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Bon Appetit !   Life is Good !
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Waffle Batter :
Ingredients :
1. 1/3   cup flour, 4 tsp baking powder, 2 tsp sugar, 1/2 cup melted butter, 1. 3/4 cup buttermilk, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add buttermilk, egg yolks and melted butter, fold-in whisked egg whites
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P.S.
I love the slight bitterness of the cocoa to contrast with the sweetness of the rest of the dish; if you don’t, substitute the cocoa with castor sugar 🙂
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Belgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honey

Belgian Buttermilk Waffles With Fresh Raspberries, Yogurt And Honey

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sprinkle with more cocoa powder, fresh raspberries and top with whipped cream

sprinkle with more cocoa powder, fresh raspberries and top with whipped cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Easy Does It # 28 – Banana-Walnut-Cake Pudding

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So  I am walking down the “forbidden” cake-isle at Publix, heroically ignoring every sweet temptation that beckons, almost reaching the end of the line and – BANG – there it was, the most delicious looking banana-walnut cake loaf you can imagine. Now, from my ( past 🙂 ) experiences with the Publix bakery department, their baked goods are pretty good, at least at the location I am shopping close to my home. I have been a huge fan of banana – walnut cake (and banana bread) ever since I had my first taste in the Caribbean many years ago. Sadly, I have not encountered many good versions over the years, with most of them being too sweet, too heavy, too dry and /or lacking strong banana taste or all of the above. Not so the one I got at Publix. Like so many of their baked goods, it was absolutely delicious. Very light, bursting with banana flavor and chock-full of walnuts, all for a very reasonable price.
(NO – I am not being endorsed by Publix, although maybe I should be 🙂 )
As soon as I got home, I dug into the first loaf, almost ate the whole thing and was a very happy camper (Probably shaved a day off of my life right there 😦 )
So the next day I had one more loaf and a bit from the first one. I decided to improve on a perfect thing and prepare  “Banana-Walnut-Cake Pudding”.
Originally, bread pudding (or cake pudding) was prepared to utilize stale bread or cake and revitalize it with the additional moisture from the egg/milk custard. Nowadays, people are usually less frugal. However, bread pudding and cake pudding have proven to be a popular dessert in countless variations, made with any kind of savory bread or sweet baked goods, from cake to doughnuts to cinnamon rolls and so forth, and with a great assortment of different custards and different nuts, fruits, dried fruits etc. There are fantastic versions out there, impeccably prepared and a pure delight to eat. Unfortunately, as with many other such simple concoctions, a vast sea of less than stellar bread puddings and cake puddings can and will be found, ruining the reputation of this wonderful dish. Too often, it is dry, tasteless and overly sweet and the bread or cake used would have seen a more honorable end to itself by being tossed straight into the garbage.
Not so the baby you see below. It was very light, very moist, with a superb thin, crisp, caramelized crust on the bottom, not too sweet and with the added goodness of vanilla and Greek-yogurt.
All in all, definitely the very best cake pudding I have ever tasted.
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Bon Appetit !   Life is Good !
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P.S.
The usual practice of whisking the milk and eggs together before soaking the bread or cake results in a more firm (dry?) version, which is more suitable for a commercial application where one lets the pudding cool down a bit before cutting it into perfect shapes.
My way of soaking the cake in the milk first, then adding the eggs and mixing it all carefully to avoid the cake pieces to break up results in a much more moist cake, encased in a light custard, which together form a marvel of perfectly textured pudding ; There – I said it – perfect 🙂
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P.P.S.
Because of the moist and almost creamy texture of the pudding, I decided not to turn the raspberries into a sauce as I originally had intended, which turned out to be a wise decision.
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Banana-Walnut-Cake Pudding

Banana-Walnut-Cake Pudding

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Banana-Walnut-Cake Pudding

Banana-Walnut-Cake Pudding

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Banana-Walnut-Cake Pudding

Banana-Walnut-Cake Pudding

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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BREAKFAST OF CHAMPIONS # 49 – Dutch Buttermilk-Pancake With Fresh Raspberries

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If ! I would NOT be an overweight, diabetic old man,  I would have me one of these at least three times a week for breakfast 🙂
Of course I would change the fruit often – I would rotate such fruit as apples, rhubarb, strawberries, carambola, bananas, lychees, pears, pitaya, grapes and many more, but the concept would always be the same. This wonderful dish can be prepared in less than 10 minutes, is extremely easy to whip-up and, if you use the less-exotic fruits, is also very cosy on your wallet 🙂
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Bon Appetit !   Life is Good !
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P.S.
If you don’t have buttermilk at hand, regular milk or half&half will do the trick.
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BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries

BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries

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BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries

BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries

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BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries

BREAKFAST OF CHAMPIONS # 48 – Dutch Buttermilk Pancake With Fresh Raspberries

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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