Even though I haven’t used it as much as I would like to this year, this waffle iron is one of the best things that has happened to me, in terms of weekend breakfasts. Especially with these waffles. These babies are thick, so the batter will require some thinning, and a heavy dose of butter applied to the iron to make sure it doesn’t stick, but trust me, they’re wonderful.

Cherry Almond Muffin Waffles
Makes: waffles. Again, don’t remember how many.


  • 1.5 c flour
  • .75 c sugar
  • .5 t salt
  • 2 t baking powder
  • .33 c vegetable oil
  • 1 egg
  • .66 c buttermilk
  • 1 t almond extract
  • 1 c frozen pitted cherries (Trader Joe’s does these super cheap)
  • melted butter for the waffle iron (DO NOT SKIP)

Whisk the dry ingredients (flour through baking powder) together in a large bowl, make a well in the center, and add the wet ingredients (veggie oil through almond extract), stirring together until just combined. Fold the frozen cherries into the batter.

Using the melted butter on the iron to make sure the waffle doesn’t stick, make your waffles according to waffle iron instructions, and enjoy! If the batter seems a bit thick, don’t be afraid to thin it out slightly with more buttermilk.

Door County cherries have just come into full force at the farmer’s market, and this recipe showed up on Deb’s blog right as they did, so the timing on this could not have been better. 

This is probably the last recipe I will ever make with the current oven, except for maybe some roasted salmon tomorrow (trying to gauge if it’ll go bad before the new oven is in on Weds). And admittedly, I will not miss checking the oven every five minutes to see whether or not it’s started on fire because it’s above 400. 

Cast iron skillets are awesome things, but occasionally, cleaning them can be a bitch.  Gonna give you some tips, as you may have stuff sticking to it after this recipe. What you want to do is as soon as you’re done using it and it’s cooled off, run hot water over it and scrub it down with a sponge to get any food that’s sticking to it off.  If the food is still sticking, rub it down with salt. Once you’ve got it cleaned off, then pat dry with a towel, wet a paper towel with vegetable oil, and then apply a light coat onto the skillet to protect the seasoning.

Cherry Almond Dutch Baby
Makes one large pancake


  • 3 large eggs
  • 2 T sugar
  • .75 c flour
  • .75 c milk
  • almond extract to taste (I also added a bit of vanilla)
  • pinch salt
  • 4 T butter
  • 2 c pitted Door County cherries (tips to follow)

Preheat your oven to 425 (mine was at 400 and anxiously watched throughout the baking process). Whisk or blend together all ingredients except the butter and cherries, until you have a smooth, uniform batter.

In your cast iron skillet, melt your butter over medium high.

If you have not already pitted your cherries, do so now!  The easiest way to do this is to stick a chopstick in towards the center, wait until you feel the pit, and then push it out of the bottom. Do this over a baggie or empty beer bottle to make the mess minimal and easy to clean up.

Once your cherries are pitted, add them to the skillet, cooking for about two minutes, until warmed. Then, remove from heat, pour the batter over the cherries and butter, and put it in the oven for fifteen to twenty minutes. The baby will be golden brown and slightly rumpled on/riding up the sides (see final pic), moreso the longer you have it in the oven.

And then, enjoy warm, possibly with vanilla ice cream.

So, my plans for the Emmys ended up falling through Sunday night (which was probably for the best), so I got to make this delicious little treat.  Turns out that bread + butter + sugar + almond extract + oven at low heat = surprisingly delicious.  Also, amazingly simple.  And cheap. So, good quick snack, one I’d recommend if you get the chance to make it.

Japanese Sugar Rusk
Makes minimum 18 slices, depending on how thin you slice + size of baguette


  • 1 baguette (can be small or large, I went small for mine)
  • 2 sticks (1 c) butter
  • 1.25 c sugar
  • 1 t almond extract

Slice your baguette up thin (see picture one for an example), and cream together the sugar, butter, and almond. Preheat your oven to 250.  Spread a thin layer of the butter-sugar-almond mixture on one side of the bread, and place unfrosted side down on a lined baking sheet.  Cook for about one hour, until the underside is golden brown (see pic 3).

Best eaten with a glass of milk to dip, and warmed.