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Here are some recipes for all you people who worship waffles
like me. mmm...waffles
Just click on the recipe that you want to go to...
Best Belgian Waffles| Chocolate or Cocoa Waffles | Chocolate Waffle Sundaes |
More Belgian Waffles | Really Good Waffles | Waffles
1/2 c. warm water
1 tsp. sugar
1 pkg. dry yeast
2 1/2 c. a.p. flour
1/4 c. sugar
1/4 tsp. salt
1/4 tsp. nutmeg
2 c. lukewarm milk
2 eggyolks, beaten
1/2 c. margarine, melted
2 tsp. vanilla extract
2 egg whites
Measure water into a large bowl. Add 1 tsp. sugar and stir to dissolve. Sprinkle yeast over water and let stand 10 minutes. Stir well. Add all remaining ingredients except egg whites and beat with a rotary beater until smooth. Cover with wax paper and let rise in a warm place for 30 minutes. Beat egg whites until stiff but not dry ank fold into batter. Bake in a moderately hot waffle iron. Makes 5 large waffles. Cook's note: We make 1 1/2 recipe for a family of four. We have a regular size waffle iron. We cook them for approximately 4 minutes. We usually have a few left over and they freeze well.
Yield: 1 servings
3 ea Eggs 1 3/4 c Flour
1 c Milk 1/4 c Cocoa
1/2 c Sugar 2 ts Baking powder
1/2 ts Salt Vanilla; optional
1/2 c Fat; softened or melted
Sift baking powder, salt and cocoa with flour. Seperate whites and yolks
of
eggs. Beat the yolks, add some of the milk and blend well. Add sugar to
milk and eggs, stirring to dissolve sugar. Add dry ingredients all at
once.
Add melted fat. Last, fold in stiffly beaten egg whites. Bake on waffle
iron. Serve as a dessert with whipped cream.
4 tablespoons (1/2 stick) unsalted butter
2 ounces unsweetened chocolate
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons milk
Nonstick vegetable oil spray
1 pint chocolate or vanilla ice cream
==> Plug in and preheat the waffle iron. Melt the butter and chocolate together in the top of a double boiler or in a microwave, stirring occasionally until smooth. Set the mixture aside to cool slightly.
==> Stir the flour, baking powder, and salt together in a small bowl and set it aside.
==> Beat the sugar, eggs, and vanilla together in a large bowl. Stir in the cooled chocolate mixture. Fold in the dry ingredients, alternating with a tablespoon of milk at a time, until the batter is smooth. Do not overbeat.
==> Lightly grease the waffle iron grids with vegetable oil spray. Pour 1/2 cup batter over grids. (Use more for large grids.) Close the waffle iron and cook until the waffle is well done, 3 to 4 minutes.
==> Remove the waffle from the iron and top with ice cream. Repeat the process with the iron and top with ice cream. Repeat the process with the remaining batter. (You'll be too busy licking up the ice cream as it melts over the first hot waffle. So ask someone else to man the iron.)
1 pkg dry yeast
2 c lukewarm milk
4 eggs, separated
1 tsp vanilla
2 1/2 c sifted flour
1/2 tsp sal
t 1 tbs sugar
1/2 c melted butter
Dissolve yeast in milk, add egg yolks and vanilla. Add dry ingredients. Stir in melted butter. Beat egg whites until stiff (in another bowl), and fold into mix slowly. Let rise about 45 minutes. Preheat waffle maker, and bake about 3/4 cup batter per waffle. Bake longer, or use 1/2 c for crispier waffles.
Yield: 4 servings
1/2 c All-purpose flour
1/2 c Whole wheat flour
1 tb Granulated sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts Salt
1 c Buttermilk
-OR
3/4 c Plain yogurt
-PLUS
1/4 c Water
1 lg Egg
2 tb Mild olive or vegetable oil
Oil for cooking
Griddle, large skillet,
-or waffle iron
By hand method: Put the flours, sugar, baking powder, baking soda, cinnamon
and salt into a large bowl. Stir to mix well.
Measure the buttermilk in a 2-cup glass measure. Add the egg and oil to
the
measuring cup. Beat with a fork or wire whisk to blend. Add to the flour
mixture and stir to form a smooth batter.
heat the waffle iron; grease it lightly. Pour in the
appropriate amount of batter and spread to the edges. Close and cook until
the iron will open easily.
Keep finished waffles or pancakes warm in a 200'F. oven - pancakes on
a
plate and loosely covered to keep moist; waffles directly on the oven
rack,
uncovered, to stay crisp.
WAFFLES ORIGIN: Belgium to prepare 6 waffles: Sift before measuring 1 and 3/4 cups cake flour Resift with: 2 teaspoons double'acting baking powder 1/2 teaspoon salt 1 tablespoon sugar Beat well: 3 egg yolks Add: 2 to 7 tablespoons of melted butter or olive oil 1 and 1/2 cups milk Make a hole in the middle of the sifted ingedients. Pour in the liquid ingredients. Combine them with a few swift strokes. The batter should have a pebbled look, similar to a muffin batter. To bake: Preheat the iron No greasing, as waffle batter is heavy in butter Cover 2/3 of the surface Close lid and wait 4 minutes. When waffle is ready, no steam will emerge from the crack of the iron.