Flooding at an Atlanta bakery during heavy rains in October forced Kellogg to shut down production temporarily. Plus, equipment at Kellogg's largest waffle facility, based in Rossville, Tenn., needs extensive repairs.
Apparently remaining inventory will be rationed to stores across the country based on historical percentage of business.
You could always make waffles from scratch or with homemade Bisquick. It’s almost as fast as the toaster, and probably tastes better too.
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4 (8 ounce) packages cream cheese
1 c. brown sugar
½ c. white sugar
¾ c. milk
4 Tbs. apple cider
4 eggs
1 c. sour cream
¼ c. all-purpose flour
1 ½ teaspoons apple pie spice
4 tablespoons butter, divided
3 large Fuji, peeled, cored and cut thinly, divided
2 tablespoons brown sugar, divided
1 ½ c. ginger snap cookie crumbs
2 Tbs. brown sugar
4 Tbs. melted butter
½ tsp. cinnamon
In a large skillet, melt 2 tablespoons butter over medium-high. Stir in half of the apples and cook, until they are golden and limp, about 5 to 10 minutes. Scatter the apples with 1 tablespoon brown sugar and cook, tossing to coat, for 1 minute. Scrape apple mixture onto a plate and repeat with remaining apples, butter and sugar. When done, set aside to cool.
In a medium bowl, stir together cookie crumbs, brown sugar, and cinnamon. Drizzle in butter and stir to moisten the crumbs. Scoop crumbs into a spring form pan coated with nonstick spray and firmly press them over the bottom and up the sides of the pan. Place pan into a preheated oven at 350 degrees and cook for 10 minutes, until the edges are golden. Remove from oven and allow to cool.
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When I do buy those packets from the store, I never use the whole thing for one meal. Half a packet works for me because I find the flavor to be way too salty using the full packet. This recipe is no different. 1/2 to 3/4 of the spices is all you need with the 3/4 cup water.
If you want to avoid the MSG entirely, leave out the beef boulion granules as they contain a small amount. Like all recipes, this one isn’t set in stone. If you like a little more spice add some red pepper flakes or other spices to fit your tastes.
Combine and store in an air-tight container.
Notes: To make taco meat, brown 1 lb ground beef in skillet; drain.
Add seasoning mix and 3/4 cup of water.
Bring to a boil then reduce heat.
Simmer uncovered, 2-5 minutes, stirring occasionally.
There’s really not much to pancakes. It’s basically flour and water or milk. Not exactly the most nutritious by the time it’s drizzled with syrup and butter. But enough preaching. I wanted to try a different take on the regular pancakes. This recipe is said to be a copycat of Ihop’s Harvest Grain & Nut Pancakes. I’ve only eaten at Ihop once so I can’t say if these taste like them or not. But I will say this is a welcome change to Bisquick-style pancakes.
Flipping the pancakes was a more delicate process than I’m used to. I had to wait to flip them until the top batter was almost dry. Once I realized how they cook, the rest of the process was easy.
As for my crappy frying pan? It’s about to be traded in for a nice griddle. That’s the one thing I’ll be after during all these crazy Black Friday sales.
Lightly oil a skillet or griddle, and preheat it to medium heat.
Grind the oats in a blender or food processor until fine, like flour.
Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.
This is one those easy favorites anyone can make. There’s recipes all over the net and you can even buy a kit from the grocery store by Eagle Brand (they’re the ones who make sweetened condensed milk.) I definitely had graham cracker crumbs left over from my fanatical cheesecake baking a few months ago. But I was out of sweetened condensed milk. Yet strangely, I had all the ingredients to make homemade sweetened condensed milk, so that’s what I used.
I just added the graham cracker crumbs with the butter and pressed them down to form a good, solid crust. And then I just layered the sweetened condensed milk, the chocolate chips, coconut and nuts on top, and that was it.
The coconut gained even more flavor from baking and they turned into a great crunchy topping. You’ll definitely need a plate because the coconut does fall off fairly easily.
Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
From Eagle Brand
Once the veggies were done (tender, but still with a little bite), I turned off the stove top and sprinkled some shredded parmesan over the top. I then added the pasta and mixed all the ingredients together in the pan as the parmesan quickly melted. Just transfer to a plate with tongs and you’re done.
I love this recipe because it’s fast and simple. The aroma of garlic from the herb butter along with wonderful, gooey blobs (is that the right word?) of parmesan. The celery seems to be best at soaking up the flavor of the herb butter and the little, salty capers fit right in.
I used about a one inch circumference of angel hair pasta. In the sauté pan, I just added a nice handful of veggies and used two hefty tablespoons of the herb butter. 1/2 to 3/4 cup of shredded parmesan should also do the job.
Butter, cheese and pasta don’t sound very health conscious, but at least you’re getting your veggies.
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Amazingly I have a couple boxes of nonfat dry milk which is the prime ingredient for this recipe. All you need is a little sugar, butter, water and a blender and you’re done. I did find that the water may not be enough. Use the amount listed and if needed, add a little more water until it reaches the consistency like that from the can.
I could eat this stuff all by itself. When I was kid we used sweetened condensed milk for snow ice cream. Freshly fallen snow (we lived in the mountains) mixed with some of the sweetened condensed milk became instant ice cream flavor.
Printable Version1 c. nonfat dry milk
1/3 c. boiling water
2/3 c. sugar
3 tbsp. melted butter
Place all ingredients in mixing bowl and mix until well blended. Makes the equivalent of 1 can of sweetened condensed milk, about 1 1/3 cups.
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Little did I know, my first big challenge was finding a bakery with Brioche. I made a few phone calls and was shocked some “bakeries” didn’t even know what brioche was. I made a mental note to avoid going to their shops in the future. Finally I found Rustica Bakery in Minneapolis, which bakes fresh brioche on Tuesdays. So that would be my day.
Brioche is a rich yet light bread made with ample amounts of butter and eggs. It has a dark, golden, and flaky crust from an egg wash applied before and after proofing. The crust is a little too tough for bread pudding, so you’ll have to slice it off. But the texture and crumb of the bread is great to soak up the cream, milk, sugar and of course pumpkin. You can also use white bread, but I wouldn’t use a dense bread like Pepperidge Farm or Brownberry. This is where good old Wonder Bread is your best bet.
The bread pudding itself is very moist but not runny like some bread puddings (thank goodness). The pumpkin flavor is not overpowering, but it’s definitely pumpkin. It’s a great flavor for the fall and through the holidays. But the homemade caramel sauce really ties it all together with a rich sweetness alongside some refreshing ice cream.
Hopefully you have a full house, to share this with because it’s addictive. I had leftovers the next morning and it reminded me of French toast. I wondered if I could cut a square in half and fry it up. Sounds like a good breakfast worth trying.
2 Tablespoons butter, melted
Granulated sugar for dusting the pan
7 egg yolks
1/2 cup sugar
2 cups whole milk
2 cups heavy cream
1 1/2 cups unsweetened pumpkin puree
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/2 teaspoons kosher salt
7 cups of cubed brioche or white bread (crusts removed, cut into 1/2-inch cubes)
3/4 cup sugar
1/4 cup water
1/4 teaspoon kosher salt
Pinch of cream of tartar
1 cup heavy cream
Prepare pan: Preheat oven to 375°F. Butter a 13x9 baking dish. Dust with granulated sugar.
Prepare and Bake Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the pumpkin puree, vanilla, cinnamon, ginger, nutmeg, allspice, cloves and salt. Stir to mix. Slowly, pour over the egg yolks/sugar mixture while whisking. Gently fold in the bread cubes. Transfer the pudding mixture to baking pan. Bake until nicely browned and set, about 40 minutes.
Caramel Sauce: Combine 3/4 cup sugar, 1/4 cup water, salt and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, carefully add 1 cup of cream and simmer.
Serve: Cut bread pudding into large squares or just spoon onto a plate. Spoon a layer of caramel on top. Dust with powdered sugar and serve warm. Serve alongside caramel swirl ice cream or even better, some salted caramel ice cream.
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When most people think of grilled cheese, they might imagine American cheese on white bread. Well, I can barely eat that stuff now. Grilled cheese should have real cheese in it. There’s nothing better than some toasty bread with sharp cheddar cheese. But this recipe is a little different with the addition of fall fruit.
So I grabbed a Pepperoni Pizza and headed home. I preheated the oven and took the pizza out of it’s packaging. Then I realized the dough wasn’t really dough. It wasn’t even soft like dough. It seemed as if it was half-baked before getting shoved in the box. The outside edges were already pretty hard, so perhaps the faux-dough was also over baked.
I plopped it in the oven, followed the directions and 14 minutes later dinner was done. I grabbed my pizza cutter and started making slices, but then I noticed it took great strength to cut all the way through the crust. What the hell did I just buy?
I finished cutting the pizza and then took a bite. The toppings were bland. It felt like I was eating cardboard with tomato sauce. This was absolutely the worst pizza I have ever tasted. I ate two slices but couldn’t eat the edge of the pizza because it was too hard to actually bite into. Once I was finished eating, I realized the roof of my mouth was all torn up. What a horrid experience.
I heard Costco and Sam’s sibling, Walmart, have good pizzas. So maybe those are worth a try. But frankly, you’ll be better off getting the cheapest frozen pizza at the grocery store than buying this thing. If you need a take-and-bake pizza, for a little more change, grab a $7.99 coupon and head to Papa Murphy’s. At least then you’ll know they made the dough that day.
The roof of my mouth will thank you.
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1 stick salted butter (room temperature)
2 cloves garlic
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
Mix all the ingredients until the butter if fluffier and then refrigerate.
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The process begins by adding sugar, water and a touch of salt to a saucepan. Once the mixture begins boiling, watch it carefully but do not stir. I used a non-stick saucepan and it made the process a lot easier.
As the sugar mixture boils, it will get very thick. Then you’ll start seeing come color in your clear sugar. First some blond shades and then a richer medium brown. Once it begins to show some real color, begin stirring until the sugar is evenly medium brown and remove from the heat.
The caramel is thinner than you would expect for a caramel sauce, but as it cools it thickens up nicely. If you’re using the sauce for something hot, it won’t stay as thick however.
This sauce would be great on top of ice cream, as a dip for apple slices, or with some bread pudding.
3/4 cup sugar
1/4 cup water
1/4 teaspoon kosher salt
Pinch of cream of tartar (don’t sweat it, if you don’t have any on hand. I doubt a pinch of anything will change the consistency)
1 cup heavy cream
1. Combine 3/4 cup sugar, 1/4 cup water, salt and cream of tartar in a small saucepan. DO NOT STIR.
2. Bring to a boil. Once the sugar begins to brown, stir until evenly medium brown.
3. Then carefully add 1 cup of cream and simmer for 5-10 minutes.
4. Remove from pan into a heat-safe bowl and let cool before refrigerating.
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We had reservations at 8pm and the place was packed. Luckily at the entrance you’re met with some nice chairs and a very warm fireplace while you wait for your table.
Once we were called, we were seated at a small table for two, where I had to squeeze in hoping not to knock anything off a fellow diner’s table. They had the night’s specials on the wall and quite a few large parties. Our drink orders were taken and a few minutes later we were presented with some great bread.
One slice seemed to be wheat and had walnuts and a fruit of some kind and tasted nutty and flavorful. Another slice was white with fruit and also tasted great. I didn’t ask what kind it was, I just ate it.
I snuck a bite of the lamb and it was OK. It tasted like pot roast. For some reason I expected something a little more, especially with the price attached to it. It wasn’t dry but imagined it would be in some kind of wonderful pan juices. I’m not sure where the Indian spices were, because they weren’t in the meat. The mint yogurt didn’t really add anything to the dish when the meat was supposed to be the star. Basically, I could have made pot roast at home for a lot cheaper.
Overall it was an OK place to eat, and my mom seemed happy. But it wouldn’t be my first choice. I’d need to experience the other fine dining hot spots in Ketchum, before giving Ketchum Grill a second look.
