WHAT TO DO
1. Preheat a waffle iron according to manufacturers instructions. If you plan to hold the waffles until serving time, preheat the oven to 200 degrees.
2. In a large bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, add buttermilk, eggs, and vanilla; whisk together until thoroughly mixed.
3. Make a well in the dry ingredients and pour in the wet ingredients. Blending together gently until the ingredients are well combined, but don’t over mix. Add butter in a slow stream and blend until the butter is incorporated.
4. For red velvet waffle mix, split batter in half. Add and 5 drops of red food coloring into batter and mix will. Pour red velvet batter on waffle iron and cook waffles until crispy and golden brown. Place on a plate and top with whole pecans and maple syrup.
5. Repeat the process with vanilla waffles mix. Mix Greek yogurt and cinnamon. Top waffles with yogurt, bacon and maple syrup. Garnish with fresh mint.
Vanilla Show , Chef Jeff Henderson, Aired on Wed 11/25
dessert, bread pudding, vanilla
The Back Story
Bread Pudding
10/12 Cups 2 TBLS
1 Quart 4 Large 2 Cups
1⁄2 Cup 1 TBL 1⁄2 Cup
4 Ounces 1⁄2 Cup
11⁄2 Tsps
2 Day-old French Bread (16 to 20 ozs) Butter, softened
Hot milk
Eggs
Granulated Sugar
Light corn syrup
Melipone® Mexican Vanilla Raisins
Dark Rum
Crushed Pineapple, drained Ground Cinnamon
Place the raisins in a shallow dish, add the rum and cover with plastic wrap. Let marinate 3 to 4 hours or overnight.
Preheat oven to 350° F .
Butter the sides and bottom of a 9 x 13 baking pan thoroughly.
Cut the French bread into 3/4” thick slices or cubes and place in the pan.
Breads vary in denseness so use enough bread to fill the pan to the top as it will settle when the
milk mixture is added.
In a large bowl, add the eggs, sugar, cinnamon and vanilla and mix well using a wire whisk.
Add the corn syrup and hot milk and whisk until the sugar has dissolved.
Stir in the pineapple (drained).
Strain the raisins, saving the rum for the sauce and add the raisins to the mixture.
Pour the mixture over the bread and use your hands to spread the raisins and pineapple evenly
throughout.
Let soak for 15 to 20 minutes or until all the liquid is absorbed.
Bake at 350°for 45 minutes.
Remove from oven and let cool for 5 minutes before serving.
Vanilla-Rum Sauce
1 Cup 1 Stick
1 Each
2 Ounces
2 Ounces 1 Tsp
Granulated Sugar Butter
Large Egg Whipping Cream Dark Rum
Pure Vanilla Extract
Melt the butter in a small pot over a medium heat.
Immediately add the sugar and whisk well to dissolve. Allow the mixture to slightly bubble.
Add the whipping cream and whisk until the mixture is smooth.
Remove pot from heat, add the egg and whisk in well immediately to prevent the whites from
cooking.
Measure 2 ounces of rum, using the leftover from the raisins and additional if necessary.
Return the pot to the stove, add the Rum and vanilla extract and whisk well.
Light the mixture with a match to burn off the alcohol (if desired). Stir until the flame dissipates.
Spoon over individual servings of warm Bread Pudding.
Meet the Guest Stars
Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)
