"Breakfast is the most important meal of the day!" These words, from hundreds of mothers everywhere, linger in our minds. "Breaking the fast" is one of our most favorite mealtimes. After eight or so hours, food tastes particularly good! The range of possibilities extends from simple to complex. In this issue, we focus on some of our favorite breakfast breads that are perfect any time of day. Blueberry Pancakes

If it's been awhile since you've had fresh waffles or homemade pancakes, you'll be delighted to become reacquainted with these pleasures. This edition focuses on just a few of the breakfast bread options available and delves into the secrets for mixing up all kinds of yummy quick breads. We finish with some great recipes for waffles, pancakes, and morning muffins. It's just the tip of the iceberg as far as breakfast possibilities go, but not a bad place to start for rediscovering fresh, homemade breakfasts!

The Collage's Chocolate Challenge!

Happenings at Kitchen Collage

It's a new year with new opportunities! Join our culinary explorations here at the Collage! Here are two upcoming classes that are always favorites!

Pie

Call us at 515-270-8202 for details and to register!
Seating limited; call early!

Saturday, January 23rd - 9:00 - 11:00am
National Pie Day Class! - SOLD OUT!
Yes, January 23rd is the official National Pie Day! None other than Lana Ross, Blue Ribbon Pie Maker, will be leading the celebration with her expert knowledge of all things PIE! Soup

From crust to filling, from baking to eating, we'll cover it all! Lana will share her tried and true secrets for the best single and double crusts, how to prepare fillings that turn out every time. $40.

Saturday, January 30th - 9:00- 11:00am - SOLD OUT!
Annual Soups Class -- What's better for coping with an Iowa winter than piping hot soup! And, making your own soup is so much easier than you would think. Join Teresa, in this most popular of classes, as she guides us through the basics and the nuances of making fresh, homemade soup. $40.

Call to reserve your place for these events - (515) 270-8202!

The Quick in Quick Bread!

Many breakfast breads fall into the category of bread known as "quick breads." Unlike yeast-based breads that take time for the yeast to work its magic, quick breads produce immediate results. Measuring Spoons

The chemistry behind quick breads is interesting, and a basic understanding of what's going on will help produce excellent outcomes every time.

At its most basic level, bread is grain flour restructured around air bubbles. Creating, growing, and capturing air bubbles is the magic of making any bread. For yeast-based breads, the yeast "breathes" out carbon dioxide as it multiplies in sitting dough. In contrast, quick breads rely on a natural, immediate chemical reaction from baking soda and/or baking powder to produce carbon dioxide. In either case, the carbon dioxide expands the bubbles already present from the mixing process. Both liquid and heat can activate these substances into producing carbon dioxide gas. The expanded bubbles are captured as the dough is baked and as the flour's proteins harden around the little air pockets.

Baking Soda - Baking soda is sodium bicarbonate. When in contact with liquid and heated, it dissolves into carbon dioxide gas and sodium carbonate. The carbon dioxide expands air bubbles already present in the batter, while the sodium carbonate remains behind as a slightly alkaline substance that is neutralized by any acidic ingredient in the batter such as sour cream, buttermilk, or citrus juice, etc.

Adding Dry Ingredients

Baking Powder - Baking powder is a combination of baking soda, some type of powdered acid, and cornstarch. In one teaspoon of baking powder, there is only 1/4 teaspoon of baking soda. The baking soda produces carbon dioxide gas while the acidic component neutralizes the remaining sodium carbonate. The cornstarch keeps the powders mixed and dry. The acidic component of baking powder is matched in strength to the amount of baking soda present so that the end result is neutral to the batter. The acidic component is also responsible for when and how quickly baking powder acts once in contact with liquid. Fast-acting baking powder produces gas immediately upon contact with liquid. Slow-acting baking powder inspires the release of gas only when heated. Double-acting baking powder has two different acidic components that do both.

Why it's important to not over mix - Bubbles, the essential texture component of bread, are introduced as the batter is made. Most quick breads call for a minimal amount of mixing; this is to preserve the air bubbles in the batter. Neither baking soda nor baking powder create bubbles, they only expand existing bubbles. Stirring Batter

Too much stirring removes air from the batter and can create a flat product. Instead of additional stirring, some recipes call for the batter to set 5 minutes so that the dry ingredients can absorb the liquid.

Why it's important to mix dry and liquid ingredients separately - In order to stir the batter as little as possible, mix all of the dry ingredients of the recipe together allowing the baking soda and/or baking powder to be evenly dispersed. Similarly, mix all of the liquids together separately. This allows for minimal stirring once the liquids are added to the dry ingredients.

The potency of baking soda and baking powder diminishes over time. Store baking soda and baking powder in a cool, dry cupboard. Check expiration dates on containers when purchasing, and note the date of opening on the container. Generally, use these products within six months from opening.

Waffles & Pancakes

We love our friends' tradition of waffles every Sunday morning! It's something to look forward to, is deceptively easy to make, and is a delicious way to enjoy a weekend morning. And, in our minds, pancakes and sausage make the perfect quick supper that everyone enjoys! There are just a few tricks to becoming comfortable with making griddle and iron breads - we'll share them with you and have you an expert in no time!

Waffles - Let's face it, the little pockets in waffles are a bit of genius; they hold perfect amounts of syrup and toppings while the delicate crust provides extra delicious golden brown flavor. To make excellent waffles, follow the tips below!

Choosing a Waffle Iron - Waffles aren't waffles without the grid of ridges and valleys. It takes a special cooking iron - a waffle iron - to get these molded results. Waffle irons come in many shapes and sizes and produce varying results. Here are some tips for choosing a great waffle iron:

Select a non-stick surface; it makes removing fresh waffles effortless and clean up easy.
Choose a size that fits your need; there are many compact waffle irons available that make cupboard storage very doable.
Note cord management strategies; a place to wind and secure the cord makes set-up and storage easy.
Select a model that has fine controls for heat management; many models have the nice feature of a "ready" light when properly heated and when the waffle is done.
Check the style of handles and ensure that they stay cool to the touch.

Making Waffles - Follow the quick bread batter techniques noted above for making the waffle mix. Follow these steps for great waffles every time:

Place the waffle iron on a level surface with safe cord arrangements.
Preheat the waffle iron in a closed position until very hot.
Use the exact amount of batter prescribed for your specific iron. This will adequately fill the griddle, yet not cause an overflowing mess.
Set the level of doneness desired and allow the iron to do its work; avoid the temptation to peek at the progress. The perfect waffle is evenly golden -- not too light, not too dark.
Serve waffles as soon as possible - nothing beats the freshness! If you must, keep waffles warm in a 200�F oven, covered loosely, while the second and third batch cook.
When finished, allow the waffle iron to cool in an open position; it will cool more quickly.

Pancakes - A stack of pancakes, steaming hot, evokes many childhood memories for us! A pat of butter and a drizzle of syrup complete the picture!

Choosing a Pancake Griddle - Pancakes do not require a special iron like waffles, but may be made on the stovetop or on a flat griddle of any type. Consider the following when choosing a pancake-making surface:

Choose a pan with a non-stick surface for easy management and great results.
A cast-iron skillet is great for making pancakes because it recovers its heat quickly after confronted with cool batter. Make sure it is seasoned well. Add oil to the pan as it heats removing any excess oil with a paper towel.
A stovetop griddle allows for making multiple pancakes at a time. Choose a stovetop griddle that conducts heat very efficiently so that there are no hot or cool spots, but only even heat.
A griddle appliance is very useful for pancakes; choose a griddle whose coils are positioned for even heating across the griddle, and where the temperature is easily controlled and responsive.

Making Pancakes - Follow the quick bread batter techniques noted above for making the pancake mix. You'll have great pancakes every time with these tips:

If using a griddle, place it on a level surface with safe cord arrangements.

Preheat the skillet or griddle until hot.
Test the heat of the pan with a mini-test pancake. Place a dollop of pancake batter on the hot surface. Adjust the heat accordingly.
Turn the pancake when bubbles float to the top and pop on the surface of the batter. Turn pancakes only once. The time required for cooking a pancake will vary based on the nature and thickness of the batter.
If the surface of the pancake is splotchy white and brown, this may be due to excess oil on the cooking surface; wipe the surface with a paper towel to absorb any excess oil and cook the next cake.
Serve pancakes fresh from the griddle! As noted above, if you must keep pancakes warm while additional cakes are cooking, keep them warm in a 200�F oven covered loosely with a square of foil.