Oprah calling it quits and now this: A national shortage of Eggo waffles. Will the shock and horror ever end? Actually, it’s the second weird waffle news I’ve had to swallow this week. The other was the discovery of a spray can of organic waffle batter. A can o’ waffles! Could this be a good thing? More on that in a moment. First, the Kellogg kerfluffle: Evidently, the big K had to shut down its four frozen-waffle facilities recently, after the government found that pesky meningitis-causing bacteria listeria in a batch of the buttermilk Eggos. The Colbert ReportMon - Thurs 11:30pm / 10:30cEggo Waffles Shortage Alertwww.colbertnation.comColbert Report Full EpisodesPolitical HumorU.S. Speedskating But instead of this being a bad, hang-your-head-in-shame thing for Kellogg’s, the shortage has spawned a boatload of publicity and a rush on the frozen breakfast aisle in the local supermarket, as addicts of mediocre breakfast food stock up
On Tuesday, we offered you some suggestions for pies, tarts and other desserts that would be great on the Thanksgiving table. Because you can never have too many sweets, here are a few more of our favorite recipes from years past. Find these and many, many others in our searchable Recipe Finder database. Mama's Pecan Pie. (Terry Allen for The Washington Post) Let's begin with a superstar: Mama's Pecan Pie, a recipe from chef Virginia Willis. Yes, we know you've tasted a lot of pecan pies. But the premise behind this one is sheer genius: The ratio of nuts to goo is much higher than usual, making for a nutty, chewy interior that's not gloppy or sickly-sweet. It does take a lot of chopping (each pie contains 1 1/2 cups of pecans, and they are cut up rather than left in halves) but it's worth the small amount of extra
Please forgive me for adding Red Hots here as a spice. My editors made me do it. Granny Smiths in a Blanket. (Monica Bhide) I think this may be stretching it a bit, but I remembered seeing them used as a seasoning in “White Trash Gatherings: From-Scratch Cooking for Down-Home Entertaining” (Ten Speed Press, 2006) by Kendra Bailey Morris, and always wondered if other people used them as a seasoning, too. I was right: Red Hots have a place in the pantry as a fun way to add some zip to your dish, particularly if you are cooking with apples. But first, I had to do some digging to learn a bit more about these candies, which seem to show up in stores only around Valentine's Day. Made by Ferrara Pan Candy Co., the candies have a unique combination of strong cinnamon flavor and spicy heat. (The company offers a
Questions came fast and furious during yesterday's Free Range chat, so we'll try to answer some each day through Thanksgiving, starting with these two: Washington, DC: I have a special holiday challenge: for medical reasons, I’ve been told to eat a low-carb diet, but at the same time, I’m supposed to gain weight. I’m finding it a challenge to cook foods -- especially holiday-friendly fare -- that are consistent with these two goals (and I’m really sick of eating almonds). Got any brilliant ideas for me, especially on desserts? (A delicious pumpkin custard, perhaps?) Thanks! Berry Mousse. (Renee Comet for The Washington Post) A challenge indeed. Cranberries and raspberries are in the low-carb fruit category, and both make for some spectacular desserts. I took a spin through our recipe database and found the following candidates, including a personal favorite of mine, Tiny Tim Cranberry Tarts (11 carbs per serving). They
