Cheddar Bacon Waf;es
Tillamook
2 large eggs
1 cup milk
3 tablespoons
vegetable oil
While the wa;e iron is heating, make the batter.
Place eggs in a bowl and beat well. Whisk in milk
and oil.
1½ cups all-purpose ;our
1 tablespoon
baking powder
2 teaspoons sugar
½ teaspoon salt
1 cup ( 4 ounces) shredded
Tillamook Medium
Cheddar Cheese
In a separate bowl, blend ;our, baking powder,
sugar and salt. Add to the egg mixture and stir until
the batter is smooth. Stir in cheese.
When the wa;e iron is hot, pour in enough batter
to ;ll, then lay a piece of cooked bacon across the
batter before closing the iron. Cook according to the
manufacturer’s instructions.
Serve with butter and maple syrup. Makes 8 servings.
8 pieces cooked bacon
Tillamook salted butter
and real maple syrup,
for serving
Recipe provided by Heidi Gibson of The
American Grilled Cheese Kitchen.
Mediterranean Bread Pudding
Houweling Nurseries
Butter
½ ( 8 ounces) multi-grain
bread loaf, cut into
Preheat oven to 375°F. Butter a 13-by-9-inch glass
baking dish. Add bread cubes and set aside.
¾-inch cubes
3 tablespoons olive oil
2 shallots, thinly sliced
2 garlic cloves, minced
16 ounces Houweling’s*
grape tomatoes, halved
In a skillet, heat oil over medium-high heat. Add
shallots and garlic; cook, stirring constantly, until
fragrant, about 1 minute. Add tomatoes, olives,
and salt and pepper to taste. Cook until slightly
soft, about 2 minutes. Remove from the heat and
stir in basil.
1 cup sliced green olives
Salt and pepper
1 packed cup chopped
fresh basil leaves
1½ cups shredded
Parmesan
7 large eggs,
at room temperature
Pour the tomato mixture and Parmesan over the
bread cubes and stir to combine.
In a bowl, beat eggs, milk, salt and pepper until
smooth. Pour over the bread mixture and toss
to coat.
Bake until pu;ed and golden, about 25 minutes.
Remove and let cool for 5 minutes. Cut into squares
and serve. Makes 6-8 servings.
1¼ cups whole milk
* Brands may vary by region; substitute a similar product.
1 teaspoon salt
½ teaspoon pepper
Breakfasts 27
