Good Morning everyone. Well, it’s official, Hubby is walking away from the NFL. So Super Bowl Sunday is no longer a valid excuse for elevating his blood pressure. If you could see the stress he puts himself through with every game, you’d understand my relief that he’s had enough. I’ve never understood how veins bulging out of your head can be pleasant.
Maybe next year things will change again. Maybe he’ll take an interest in football again. Who knows. Maybe he’ll have adapted my attitude – the Super Bowl is great excuse for eating finger foods all day and watching commercials that are like mini movies. And socializing. Except this year socializing is frowned upon. Maybe next year . . .
In the meantime, I welcome Sunday Morning Prayers and family time around the table. I love the thanks from Kiddo and kisses from Hubby after a delicious breakfast. It makes the day start out on the right foot.
Better Than Bisquick Waffle Breakfast
2 Egg Whites only
2 cups Bisquick Mix
1-1/3 cup Milk
1 whole Egg
2 tablespoons Vegetable Oil
1 heaping tablespoon Malt Powder
1 teaspoon Vanilla
Beat egg whites until frothy. Add pancake mix, milk, 1 whole egg, oil, malt mix and vanilla. Beat on medium until just blended. Increase to high and beat for 1 minutes.
Let batter rest until ready to make waffles. Heat oven to warm (about 300 degrees). Place wire rack inside a rimmed baking pan. Place in the oven to warm. While the batter is resting, get the sausage browning and the syrup simmering.
When ready, heat waffle iron; grease with vegetable oil or shortening. Once iron is ready, pour batter onto center of hot waffle iron. Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Carefully remove waffle.
Place waffle on the wire rack in oven to keep warm until ready to serve. Repeat until the desired number of waffles have been made. Depending upon iron, it should make 8 squares.
Vermont Maple Sausage Links
14 Vermont Maple Sausage Links
1/4 cup Water
Place sausage links in a large skillet. Add enough water to the pan to “steam” sausage – about 1/4 cup or so. Cover and cook sausage over medium heat for about 10 minutes, or until water has evaporated.
Remove lid and brown sausage to finish. Keep warm until ready to serve.
2 Tablespoons Water
1/4 cup Sugar
1-1/2 cups Light Corn Syrup
1/2 tablespoons Maple Flavoring
In a saucepan over medium heat, combine water, sugar and corn syrup. Stirring constantly, heat until sugar dissolves and syrup just begins to boil. Add flavoring. Cook at a low rolling boil for 2 minutes.
Remove from heat. Transfer syrup to a dispenser. Syrup will thicken as it cools.
Store any unused syrup in the refrigerator and reheat over low heat when ready to use again.