Sugar and Spice

Have a DIY hol­i­day with batch waf­fles and a sim­ple-but-de­li­cious top­pings bar.

Family Circle - - CONTENTS -

A DIY wa le bar makes Christ­mas break­fast a whole lot eas­ier.

Or­ange-spice Waf­fles

In a large bowl, whisk 2 cups AP flour, 2 tbsp sugar, 2 to 3 tsp pump­kin pie spice, 2 tsp bak­ing pow­der, ½ tsp salt and 1/4 cup or­ange zest (from about 3 or­anges). In a medium bowl, whisk 2 egg yolks, 1 cup milk, ½ cup or­ange mar­malade and 1/3 cup veg oil. Blend into flour mix­ture. Beat 2 egg whites to soft peaks and fold into bat­ter. Heat and fill a waf­fle iron per man­u­fac­turer’s in­struc­tions. Cook to de­sired done­ness, 3 to 5 min. Makes 5.

Brown Sugar Whipped Cream

Beat ¾ cup heavy cream with 2 tbsp dark brown sugar un­til light and fluffy.

Cit­rus Rel­ish

Slice tops and bot­toms from 2 or­anges and 2 pink grape­fruits. Peel fruit. Work­ing over a bowl to col­lect juices, cut seg­ments from be­tween mem­branes. Stir in seeds scraped from 1 vanilla bean. Sea­son with sea salt.

Syrup-glazed Ba­con

Ar­range 10 slices ba­con on a rack over a foil-lined pan. Bake at 375° for 16 to 18 min, ro­tat­ing pan halfway through. Brush with 2 tbsp maple syrup; broil about 1 min.

Rum-mar­malade Sauce

In a small saucepan over medium, bring ½ cup or­ange mar­malade, 2 tbsp wa­ter, 2 tbsp spiced rum and ⅛ tsp salt to a sim­mer. Cook 4 min or to de­sired con­sis­tency. Re­move from heat; stir in 1/4 to ½ tsp spiced rum. Serve warm.

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