Just Peachy

Saturday morning breakfast is my favorite. Alex and I actually have time to make something fun. Earlier in the week Alex picked up peaches for peaches flambe and then we didn't make it. I didn't want the peaches to go to waste so we made Whole Wheat-Granola Waffles (with Peaches) from my Ultimate Bisquick cook book. The book is so old school. It is what family cooking was before Food Network. :)

I had to halve the recipe because I only had one cup of Bisquick left. Alex LOVES waffles so we go through Bisquick fast. I also modified the recipe a little for my entertainment and health. Here is the recipe as I made it. If you want the real recipe, snag the cook book.

Whole Wheat-Granola Waffles (with Peaches):

1 cup Heart Smart Bisquick

1/4 cup whole wheat flour

1/4 cup granola

1 tablespoon wheat germ

3/4 cup milk

2 tablespoons brown sugar

1 egg

3 yummy fresh peaches chopped into bite sized pieces

1 jar of Sarah's Famous Failed Spiced Peach Jam

Combine Bisquick, whole wheat flour, granola, wheat germ, milk brown sugar egg and a handful of chopped fresh peaches. Pour batter onto center of hot waffle iron and cook to manufacturers directions. Serve with the rest of the fresh peaches and Sarah's Famous Failed Spiced Peach Jam.

Because I halved the recipe I ran into a two issues, one was my fault and the other was the actual recipe's fault. That is what I said, the recipe was to blame.

The first issue was the brown sugar... "Brown suga', why you taste so goo-ood" - this is a line from a Rolling Stones song and Alex sings it to me EVERY time I pull the brown sugar out. I felt bad for a while because I had never heard the song before...but thanks to iTunes, i am educated. "Brown suga', why you taste so goo-ood" O.K. sorry about that...the recipe called for 2 tablespoons of brown sugar and I forgot to halve it. I guess if you are going to forget to halve something in the recipe, brown sugar isn't a bad thing to go overboard on.

The second issue was the egg. Funny thing when you are halving a recipe...you can't really halve an egg...I guess you could just use the egg white or use the whole egg, but I opted to pull out my egg replacer again and use half the amount of a full egg. That stuff ROCKS!!! Thanks to my three month stint as a vegan.

What in the world is Sarah's Famous Failed Spiced Peach Jam? And where do you get it? My mom has a couple of peach trees on her property and I LOVE to snag some peaches for the making of spiced peach jam. It is the BEST on freshly toasted wheat bread as the weather is turning nippy with the coming of winter. This one year in particular something happened. I don't know what happened because I followed the recipe EXACTLY like I had the year before, but this year it didn't set. I was broken. Ever the sweet husband, Alex told me this was the best spiced peach syrup he had ever tasted. Can you believe that? CUTEST HUSBAND EVER! Here is the recipe for Sarah's Famous Failed Spiced Peach Jam or Spiced Peach Jam...look how great I am? I give you two recipes in one.

Spiced Peach Jam:
4 cups prepared fruit (about 3 pounds fully ripe peaches)
2 tablespoons fresh lemon juice
1 teaspoon fruit protector (optional)
1/2 teaspoon each ground allspice, cinnamon and cloves
5-1/2 cups sugar
1 box fruit pectin
1/2 teaspoon margarine or butter

Peel, pit and finely chop peaches. Measure 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, fruit protector and spices.

Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add margarine. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

Or follow water bath method recommended by USDA.

Makes about 7 (1-cup) jars.

This isn't my personal recipe...I got it 3 or 4 years ago and don't remember where I scored it from...so this is my disclosure to the real owner of the recipe.