Buttermilk and Bacon Waffles

raw bacon slices are placed on top of the waffle batter Ok...my husband Bob made these one sunday and I was impressed. These are terribly good and actually work. I was skeptical that the bacon slices would cook inside the waffle batter, but they do!   If you don't believe us, try it!  These waffles are amazingly good without the bacon, by the way.  But everything tastes good with bacon, you know!

Adapted from the book How to Cook Everything by Mark Bittman--we added the bacon!


  • ~ oil or spray for brushing on waffle iron
  • 2 cups all-purpose flour
  • ½ tsp. salt
  • 2 Tbsp. sugar
  • 1½ tsp. baking soda
  • 1¾ cups buttermilk (see Note), or 1½ cups sour cream or plain yogurt thinned with ¼ cup milk
  • 2 eggs, separated
  • 4 Tbsp. (½ stick) butter, melted and cooled
  • ½ tsp. vanilla extract (optional)
  • bacon slices (thinly sliced--or it won't work) cut in half (you'll likely need about 1/2 package)


  1. Brush or spray the waffle iron lightly with oil and preheat it.
  2. Combine the dry ingredients. Mix together the liquid ingredients, reserving the egg whites in a separate bowl.
  3. Beat the egg whites with a whisk or electric mixer until they hold soft peaks. Fold them gently into the batter.
  4. Spread ⅓ cup batter onto the hot waffle iron, add 2 slices of uncooked bacon (YES--the slices cook perfectly when you cook the waffles) and bake until done, usually 3 to 5 minutes. Serve immediately or keep warm for a few minutes in a low oven.


For the buttermilk, you can substitute 1 3/4 cups milk, at room temperature, mixed with 2 tablespoons white vinegar and left to sit for 10 minutes.

Crispy Bacon inside the waffle

buttermilk waffle batter

waffles hot from the iron


Warm Spudnuts

I had the hankering for some doughnuts and thought I would make my own. I recently saw a Travel Network show on doughnuts across the country and was intrigued by the addition of potatoes to one of the recipes from a diner in Idaho-of all places! I love potato bread, so I thought I would give it a try. I found this recipe on Cooking.com and thought it would work. It was really easy and the dough just came out perfectly. I only fried up a few for my husband and I then I froze the rest and vacuum sealed them for future use.  I assume that all I need to do is to thaw them out and let them rise a bit and fry. I will keep you posted when I resurrect the frozen ones from the freezer again.

Makes about 4 Dozen    

1 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
1 1/2 cups warm whole milk (110-115 degrees F)
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7 1/2 cups all-purpose flour
Oil for deep-fat frying
4 cups confectioners' sugar
1/3 cup water
1 teaspoon vanilla extract



Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110 degrees-115 degrees F. Discard remaining cooking liquid.  

Mash potatoes without milk or butter. In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough.  

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 

Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.  

In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry spudnuts, a few at a time, until golden brown. I tested the oil by dropping in the spudnut holes to test for perfect temperature. For glaze, combine confectioners' sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.        

Cutting the spudnuts

Spudnut holes


Creme Brulee French Toast with Drunken Strawberries

Creme Brule French Toast with Drunken Strawberries

My mom got this recipe from epicurious.com a while back and it's been a staple for brunch menus at my mom's house and mine. I really love it. I added the drunken strawberries to the recipe to make it pop!  It's really good and so easy to make especially since you have to set it in the fridge over night and then just bake in the morning.  I love this and it's a crowd pleaser. If you don't have challah (Whole Foods has great loaves!) you can try other thick sliced bread.

Makes 6 servings

  • 1 stick (1/2 cup) unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 1 challah loaf (sliced 1-in thick)
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1 teaspoon vanilla
  • 1 teaspoon Grand Marnier
  • 1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from bread, reserving ends for another use, and trim crusts (you don't if you have challah). Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Drunken Strawberries

  • 1 quart Strawberries, hulled and sliced 1/4-inch thick (lengthwise)
  • 1/4 cup Sugar
  • 1/4 cup Grand Marnier 

Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.



Sliced bread in the creme mixture. It's ready to sit overnight.

Just out of the oven






Drunk strawberries