Liege-style Waffles

On a trip to Waterton last weekend to help kick off the third annual food festival (it’s on now, until June 4!), I was thrilled to finally visit Waffleton, the new(ish) waffle shop founded by the creators of Wieners of Waterton. Not only do they have divine buttermilk waffles made with batter they raise overnight, they also make real Liege-style waffles, which are dense and chewy, made with rich, buttery brioche dough and pearl sugar. I’ve always wanted to give them a go, and so I finally managed to – they’re easier to make than you might think, and definitely worth the effort. If you can’t make it to Waterton (a wonderful summertime destination), make some at home like they do at Waffleton – topped with sliced strawberries and whipped cream.

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Stampede Morning Parent Saver

Stampede Morning Parent Saver

Stampede can be a crazy time of year if you live in Calgary – if you’re feeling rushed, you can make this cowboy-inspired version of the famous Best of Bridge Christmas Morning Wife Saver, and slide it into the oven in the morning to feed your hungry cowpokes.

Even when it’s not stampede, a simple strata makes for a fantastic brunch – and it’s a great way to use up stale veg or leftovers from the fridge – bits of sausage, ham, bacon, veggies and even cheese ends can all be transformed into something delicious.

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Midnight French Toast

What a way to end the day – and start the next! Serve with fruit or maple syrup

Midnight French Toast
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Ingredients
  1. 12 eggs 12
  2. 1⁄2 cup cream 125 mL
  3. 1⁄2 tsp vanilla extract 2 mL
  4. Grated zest of 1 orange
  5. 2 tbsp orange liqueur or orange juice 30 mL
  6. 1 loaf French bread, sliced 1 inch 1
  7. (2.5 cm) thick
Instructions
  1. Mix eggs, cream, vanilla, orange zest and liqueur in 13- by 9-inch (33 by 23 cm) pan. Place sliced bread in pan, making sure slices are well coated. Cover with lid or plastic wrap. Place in fridge overnight.
  2. Next morning, place bread slices on a well-greased cookie sheet. Bake at 375°F (190°C) for 20 to 25 minutes.
  3. Serves 6.
The Best of Bridge http://www.bestofbridge.com/

Treat her like a thoroughbred and you won’t end up with a nag!

Sour Cream Ginger Buns

Joanne Good, former editor of The Calgary Herald, invented these – we’re so glad she did!

Sour Cream Ginger Buns
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Ingredients
  1. 2 cups sifted flour 500 mL
  2. 21⁄2 tsp baking powder 12 mL
  3. 1⁄4 tsp baking soda 1 mL
  4. 3⁄4 tsp salt 3 mL
  5. 2 tbsp granulated sugar 30 mL
  6. 1⁄3 cup cold shortening 75 mL
  7. 1⁄2 cup finely chopped crystallized ginger 125 mL
  8. 2⁄3 cup sour cream 150 mL
  9. 1 egg, slightly beaten 1
  10. 3 tbsp butter, melted 45 mL
Instructions
  1. Sift first five ingredients together. Cut in shortening until mixture resembles coarse meal. Add ginger and mix. Make a well in the centre and pour in sour cream and egg and stir briskly with a fork just until dough holds together. Knead gently 7 or 8 times on lightly floured surface. Roll or pat to 1⁄2-inch to 3⁄4-inch (1 to 2 cm) thickness. Cut with 2-inch (5 cm) diameter cookie cutter. Arrange on ungreased cookie sheet. Brush with melted butter. Bake in preheated 425°F (220°C) oven for 12 to 15 minutes or until lightly browned. Makes 18 buns.
The Best of Bridge http://www.bestofbridge.com/

 

Christmas Morning Wife Saver

Superb and a Christmas tradition across Canada. Make it the day before and then simply pop it in the oven in the morning

Christmas Morning Wife Saver
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Ingredients
  1. 16 slices white bread, crusts removed
  2. 16 slices Canadian back bacon or ham
  3. 16 slices sharp cheddar cheese
  4. 6 eggs
  5. 1/2 tsp. pepper 2 mL
  6. 1/2-1 tsp. dry mustard 2-5 mL
  7. 1/4 cup minced onion 60 mL
  8. 1/4 cup finely chopped green pepper 60mL
  9. 1-2 tsp. Worcestershire sauce 5-10 mL
  10. 3 cups milk 750 mL
  11. dash Tabasco
  12. 1/2 cup butter 125 mL
  13. Special K or crushed Corn Flakes
Instructions
  1. Set 8 pieces of bread into a 9″ x 13″ (23 x 33 cm) buttered, glass baking dish.
  2. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich.
  3. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight.
  4. In the morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes.
  5. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving.
Notes
  1. Serve this with fresh fruit and hot cinnamon rolls.
The Best of Bridge http://www.bestofbridge.com/

Sunrise-Sunset Bacon Strata

This works for brunch or supper. Serve with maple syrup in the morning or a green salad at night

Sunrise-Sunset Bacon Strata
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Ingredients
  1. 6 slices bacon, chopped 6
  2. 6 eggs 6
  3. 1 cup half-and-half (10%) cream or 250 mL whole milk
  4. 2 tsp chopped fresh thyme 10 mL
  5. (or 1⁄4 tsp/1 mL dried)
  6. 1 tsp Dijon mustard 5 mL
  7. 1⁄2 tsp salt 2 mL
  8. 1⁄8 tsp pepper 0.5 mL
  9. 4 cups cubed white bread (see tip) 1 L
  10. 4 green onions, chopped 4
  11. 2 red-skinned apples (unpeeled), grated 2
  12. 2 cups shredded smoked Gouda or 500 mL
  13. extra-sharp (extra-old) Cheddar cheese, divided
Instructions
  1. Grease the insert of a 31⁄2- to 4-quart slow cooker. In a skillet, brown bacon over medium-high heat. Using a slotted spoon, transfer bacon to a plate lined with paper towels. In a large bowl, whisk together eggs, cream, thyme, mustard, salt and pepper. Place half the bread in prepared slow cooker. Arrange cooked bacon, green onions, apples and 1 cup (250 mL) cheese on top. Pour in half the egg mixture and scatter with remaining bread. Pour in remaining egg mixture, gently pushing bread down to submerge. Cover and refrigerate for at least 4 hours or overnight. Transfer insert to slow cooker base. cook on High for 2 to 21⁄2 hours, until set and puffed. Turn off slow cooker. Sprinkle remaining cheese over top; cover and let stand for 10 minutes, until cheese melts.
  2. Serves 6.
  3. Tip: For best results, use stale bread, as it better absorbs the egg mixture. To dry the bread, you can leave it uncovered at room temperature for 12 hours or overnight before assembling the strata.
Notes
  1. Tip: Stratas are a great way to use up bread that’s a few days old. Stale bread lends structure to the strata and prevents it from becoming too soggy.
  2. Find this great recipe in more in Best of Bridge Slow Cooker Recipes.
The Best of Bridge http://www.bestofbridge.com/
How can you tell the male pancakes from the female pancakes?

The male pancakes don’t know where to find the other ingredients.

— Doug Dirks, radio show host,

CBC Radio, Calgary, Alberta