My Creations- Week of October 2nd, 2005

Mineral Water Waffles

Category: Waffle
Rating: Very Good

I started drinking Perrier and LaCroix in 1986, long before the water craze, so this recipe grabbed my interest. The lightest and airiest I’ve ever made these squares had a subtle yet distinctive mineral taste. I stand by my viewpoint that good waffles/pancakes/French toast need no butter/syrup which is more so here since the light taste would be washed out.

1 1/3 cups flour
3 tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
2 eggs
3 tablespoons canola oil
12 ounces LaCroix (not flavored)

In a large bowl combine dry ingredients, mixing well. In another bowl whisk eggs lightly then add oil and whisk 30 seconds. Mix in sparkling water. Stir egg mixture into flour mixture; do not over mix. Using a waffle iron cook per manufacturer's instructions.



Green Beans with a Twist

Category: Side
Rating: Good

This is one of those I label ‘stupid easy’ since it is barely cooking. Sauté 16 ounces frozen French style green beans, 1 cup sliced mushrooms and 2 tablespoons of butter. Toss to coat with 1 envelope ranch salad dressing mix and sprinkle with 4 cooked and crumbled bacon strips.


Chocolate Croissant Pudding

What do you get from a 4 hour slow cooker water bath? Chocolaty debauchery. This time in the steam and heat engorges pieces of croissant with custard (left) which is then mixed in with the lower layer of chocolate chips (right) for can’t stop eating it pleasure.

1½ cups milk
3 eggs
½ cup sugar
¼ cup unsweetened cocoa powder
½ teaspoon vanilla
¼ teaspoon salt
2 plain croissants cut into 1-inch pieces
½ cup semisweet chocolate chips

Beat first 6 ingredients. Grease a 1 quart casserole. Layer half of the croissants, all the chocolate chips and half the mixture. Repeat with remaining croissants and mixture. Add rack to slow cooker and pour in 1 cup of water. Place casserole on rack, cover and cook on low for 3-4 hours. Optional- top with whipped cream.