Gen. 1:3

Gen. 1:3
Let there be light.

Monday, September 21, 2009

Waffles in the Car?

Waffles in the car?

Breakfast on the go is hard enough without adding the stress of making a mess in the car. Is seems like toast is about the only safe thing to bring. The problem is toast can get boring and hard for the kids to eat day after day. How about waffles? Now, before you have nightmares of sticky kids and syrup dripping all over the back seats, take a look at this:

Travel Waffles

1 box frozen toaster waffles, or your own made in advance
1 8 oz. Package non-fat or low fat cream cheese
½ C. Maple syrup (sugar free works well)
½ C. your favorite fruit chopped into small pieces.

Soften the cream cheese to room temperature. Add the maple syrup (or other flavoring if you desire). Whip until well blended. Stir in the fruit and return to the refrigerator to solidify.
In the morning, toast two waffles. Spread the maple-fruit mixture on one, and top with the other like a sandwich. Wrap in a paper towel or plastic wrap, and shoot out the door without a crumb. Much healthier and tastier than dry toast.

Imagine how difficult traveling back in Biblical times was. What did they feed their kids to keep them quiet? Were their travel meals nutritious? Or were they dry toast?

Moses said, "This is what the LORD has commanded: 'Take an omer of manna and keep it for the generations to come, so they can see the bread I gave you to eat in the desert when I brought you out of Egypt.' "

Exodus 16:32 NIV

Faux Watermelon Dessert

The weekly ads came in the newspaper on Wednesday this week and watermelon was on sale. I love watermelon. The harvest is so bountiful, my local store has to have enormous rolling crates to store them in.

I am reminded of a recipe my sister made for a summer swim party that we had. It was a different sort of watermelon recipe. She called it Faux Watermelon Sherbet. Here it goes:

½ Gallon Raspberry sherbet
½ Gallon Lime sherbert
16 oz. bag of chocolate chips

Soften the lime sherbet on the counter until pliable, but not liquid. In the meantime, place a rounded or oblong bowl in the freezer to chill. Either metal or very thin plastic works best. When the sherbet is pliable, mold it to the outside of the frozen bowl so that the green appears to be the watermelon rind. Make at least a 1 inch layer all the way around the bowl. Place back into the freezer to freeze solid.

When the raspberry sorbet is pliable, but not liquid, stir in the chocolate chips. They should look like watermelon seeds. Once they are well mixed, fill the center of the bowl with the raspberry/chocolate chip mixture and return to the freezer. The mixture should fill the remainder of the bowl to the top.

Before serving, dip the outside of the bowl into warm water to loosen the ice cream from the bowl, then serve upside down on a serving platter. Slice the ice cream as though you would a watermelon for a good, fun summer treat.

"The harvest is plentiful, but the workers are few."
Matthew 9:37 NIV

I remember this verse whenever I see the giant vats of produce at my local store.