My favorite lunch as a kid had to be peanut butter and strawberry jam on white bread. Then one day my mom read that some white bread, somewhere, had been found to contain rat urine so she tried to get us to eat wheat bread...turns out we preferred the bread with rat urine, that might explain a few things. Don't get me wrong, I'd eat peanut butter and jam on wheat bread, I'd even eat it on stale wheat bread, and the mister will eat it on stale wheat bread with a bit of mold, like he did the other night. When I pointed out the mold to him, after he had eaten half the sandwich, he went into full hypochondria mode...let's just say it was a very long night but the mister survived and does not have peanut butter/moldy bread induced cancer. He really should turn on the kitchen lights when he makes himself a sandwich!
We are a peanut butter eating people - we eat it every way we can, on bread with jam or honey, on crackers, in shakes, cakes, pies and cookies and always by the spoonful straight from the jar. So when I came across this recipe for Peanut Butter Waffles I knew we would all like it. And we did. The mister even said he'd take the leftovers to work but the DIL snagged them before he had a chance.
These waffles are best when they are baked until they are golden brown but still soft, not crisp. Their delicate flavor will convince even those who might be on the fence about peanut butter in waffles that these are the only waffles to eat forevermore. Peanut butter and strawberry jam go together like chocolate and thighs, they're meant for each other so when you make the waffles, be sure to make the fresh strawberry compote - it couldn't be easier.
Fresh strawberries are cleaned, sprinkled with sugar, mashed then set aside to macerate a bit before a couple of spoonfuls of strawberry preserves are stirred in - dang good my friends! As in 5 dangs...good enough that you could invite some friends over for dessert and serve these - with a dollop of whipped cream. Just make sure your friends are Peanut Butter Waffle Worthy...I'd hate for you to waste these on just anybody! We love 'em for breakfast - they make Sunday morning like...well, like Sunday morning!
Peanut Butter Waffles with Fresh Strawberry Compote - Adapted Slightly From Heirloom Baking with the Brass Sisters
1 3/4 cups flour
3 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon salt
1/4 cup plus 2 tablespoons butter, cut into 6 pieces, softened but not melted
6 tablespoons peanut butter, crunchy or smooth
2 eggs
1 1/2 cups plus 1 or 2 tablespoons milk
Prepare and preheat the waffle iron following the manufacturer's instructions. In a small bowl, sift together flour, baking powder, sugar and salt. Place butter and peanut butter in a medium bowl and cream with a wooden spoon. Add eggs and stir to combine. Add sifted dry ingredients alternately with 1 1/2 cups of the milk, stirring just until mixed. If the batter seems stiff, add 1 or 2 tablespons of milk. When waffle iton reaches the ideal temperature, pour suggested amount of batter on each section of iron. Bake until waffles are soft and golden brown, not crisp. Serve immediately. Makes 12 4-inch waffles.
Fresh Strawberry Compote:
1 1/2 cups fresh strawberries, stemmed removed, cut into quarters
1 tablespoon sugar
2 to 3 tablespoons strawberry preserves
Put strawberries in medium bowl and sprinkle with sugar. Mash a few times with a potato masher until the berries have released their juices. Let sit for about 10 minutes before stirring in strawberry preserves. Mix well, serve with Peanut Butter Waffles. Makes about 1 1/2 cups.
