Coming Home Magazine

Bacon Waffles Bacon Waffles MAKES 10 10 slices bacon 2 cups flour 1 Tbsp sugar 1 tsp baking powder 1 tsp salt ½ tsp baking soda 1 cup sour cream 1 cup milk 6 Tbsp butter, melted (plus more for waffle iron) 1 large egg maple syrup (for serving) 1. Fry bacon until crisp. Drain on paper towels and set aside. 2. Whisk all dry ingredients in a large bowl. 3. In a separate bowl, whisk sour cream, milk, melted butter, and egg. 4. Fold the wet ingredients into the dry ingredients. 5. Preheat the waffle iron and lightly coat it with butter. 6. Break bacon strips in half. Pour approximately ¼ cup of batter onto the waffle iron and place 2 half-strips of bacon on top. 7. Pour another ¼ cup of batter on top of the bacon. Close the lid and cook waffles until golden and crisp. Repeat until all batter and bacon strips are used. 8. Serve with warm maple syrup. Glazed Glazed Blueberry-Lemon Blueberry-Lemon Scones Scones MAKES 8 Scones 2 cups all-purpose flour 6 Tbsp granulated sugar 2½ tsp baking powder ½ tsp salt 1 large lemon, zested ½ cup unsalted butter, frozen & grated ½ cup heavy cream 1 large egg 1 tsp vanilla extract 1 cup blueberries Glaze 1 cup powdered sugar, sifted 2-3 Tbsp fresh lemon juice 1. Preheat oven to 400°F. 2. Make the scones by whisking flour, sugar, baking powder, salt, and lemon zest in a large bowl. 3. Add grated butter to the dry ingredients and combine using a pastry cutter until the mixture resembles a coarse meal. Set aside. 4. Whisk the heavy cream, egg, and vanilla extract in a small bowl. Drizzle over the flour mixture and toss with a rubber spatula until moistened. 5. Gently fold in blueberries. 6. With floured hands, carefully shape the dough into a ball. Transfer to a floured surface, press into an 8-inch disc, and cut into 8 wedges. 7. Arrange scones 2 inches apart on a large parchment-lined baking sheet. Bake for 20-25 minutes or until lightly golden and cooked through. 8. For the glaze, whisk powdered sugar and lemon juice together until smooth. Drizzle over scones before serving. Spinach Spinach & Gruyère & Gruyère Breakfast Strata Breakfast Strata SERVES 6 12 slices French bread 2 Tbsp butter, softened 4 shallots, chopped 10 oz pkg frozen chopped spinach, thawed & squeezed dry ¾ tsp salt, divided black pepper (to taste) ½ cup dry white wine 1½ cups Gruyère cheese, grated, divided 6 eggs 1¾ cups whole milk 1. Preheat oven to 225°F. 2. Arrange bread in a single layer on a baking sheet and bake until crisp, about 40 minutes. 3. Meanwhile, melt butter in a skillet over medium heat. Sauté shallots until fragrant, about 4-5 minutes. 4. Add spinach, ¼ teaspoon of salt, and pepper. Cook for 2 minutes, until spinach is heated through. Transfer mixture to a large bowl and set aside. 5. Add wine to the skillet and increase heat to medium-high. Simmer for 2-3 minutes, remove from heat, and set aside. 6. Arrange half of the cooked bread slices in a greased 8x8 dish. Add half of the spinach mixture, and sprinkle ½ cup of cheese over top. 7. Place the remaining bread slices in a single layer over top; add the remaining spinach mixture and another ½ cup of cheese. 8. Whisk eggs in a medium bowl. Stir in reduced wine, milk, pepper, and remaining salt. Pour mixture evenly over bread layers. 9. Cover dish with plastic wrap, place something heavy on top, and refrigerate for at least 1 hour. 10. Remove plastic wrap, sprinkle remaining cheese over the surface, and bake for 50-55 minutes at 325°F. COMING HOME MAGAZINE 11

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