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| | From: Genie· (Original Message) | Sent: 11/16/2007 8:11 PM |
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| | From: Genie· | Sent: 9/22/2008 2:45 AM |
From: Tiannalady (Original Message) | Sent: 4/5/2006 10:18 AM | Everyday Waffles from Better Homes and Garden Cookbook 1962 1 3/4 cups sifted all-purpose flour or 2 cups sifted cake flour 3 tsps baking powder 1/2 tsp salt 2 beaten egg yolks 1 1/4 cup milk 1/2 cup sald oil or melted shortening 2 stiff-beaten egg whites Sift together the dry ingredients. Combine egg yolks & milk; stir into dry ingredients. Stir in oil. Gently fold in the egg whites, leaving a few little fluffs. DON'T OVER MIX. Bake in a preheated waffle baker. If you like fruit or nuts you can add a small handful just before you close the lid of the waffle iron. Serve with butter and your favorite syrup. Enjoy. | |
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| | From: Genie· | Sent: 9/22/2008 2:45 AM |
Buttermilk Waffles (c)2002 Martha Stewart Living Omnimedia, Inc. All Rights Reserved
Recipe Summary Prep Time: 15 minutes Cook Time: 30 minutes Yield: 4 to 6 servings 8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron 2 cups all-purpose flour 1/4 cup packed light brown sugar 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3 large eggs, separated, room temperature 2 cups buttermilk, room temperature 1 teaspoon pure vanilla extract Butter, for serving Fruit Syrup, recipe follows Glazed Comstock Bacon, recipe follows
Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine. In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron. Transfer cooked waffles to a baking sheet; place in a preheated oven set to low heat, about 200 degrees, while using remaining batter. Serve warm with butter, Fruit Syrup and Glazed Comstock bacon
Fruit Syrup: 2 cups berries or diced fruit (pitted or cored) such as pears, peaches, or plums 1 cup maple syrup 1 vanilla bean (optional
Combine fruit and syrup in a small bowl. If using berries, press them with the back of a spoon until they just start to break apart. For a smoother syrup, press through a sieve. Split vanilla bean, if using, and scrape seeds into mixture. Add bean to bowl. Transfer mixture to a bottle or another container, cover, and refrigerate. Use within 3 or 4 days. Before serving, the syrup can be warmed in a small saucepan over low heat to desired temperature. Yield: 3 cups
Glazed Comstock Bacon: 1 3/4 pounds thickly sliced smoked bacon 1/2 cup firmly packed dark-brown sugar
Preheat the oven to 425 degrees F. Line 2 baking pans with parchment paper. Place brown sugar in a shallow dish. Coat each slice of bacon with sugar, pressing slightly so sugar adheres to both sides. Carefully transfer strips to prepared baking pans. Transfer to oven, and bake until crisp, 15 to 20 minutes. Immediately transfer bacon to a wire rack placed on top of a paper towel-lined baking sheet. Serve when cool enough to eat. Yield: 6 to 8 servings
Episode#: MS1C34
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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| | From: Genie· | Sent: 9/22/2008 2:46 AM |
From: ChadsAngel (Original Message) | Sent: 9/16/2006 7:08 PM | Light and Crispy Waffles 2 Cups Biscuit/Baking Mix 2 Eggs, lightly beaten ½ Cup Vegetable Oil 1 Cup Club Soda In a small mixing bowl, combine the biscuit/baking mix, eggs and oil. Add club soda and stir until smooth. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Yield: 12 waffles. | |
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| | From: Genie· | Sent: 9/22/2008 2:47 AM |
Buttermilk Waffles 1 3/4 cup flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/3 cup salad oil 2 cups buttermilk 2 beaten eggs Mix and pour into waffle iron. | |
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| | From: Genie· | Sent: 9/28/2008 8:09 PM |
Banana Waffles
1-1/2 cups flour 1 tsp. ground cinnamon 1/2 tsp. salt 1/3 cup brown sugar 1/2 cup milk 1/4 cup margarine, melted 2 tsp. baking powder 1 tsp. ground ginger 2 eggs 1 extra-ripe banana 1/4 cup molasses Maple syrup
Preheat waffle iron. In a medium bowl, combine flour, baking powder, cinnamon, ginger, and salt. In another bowl, beat eggs with brown sugar until light and fluffy. Puree extra-ripe banana in food processor. Beat pureed banana, milk, molasses, and melted margarine into egg mixture; add to dry ingredients. Stir until just moistened. To make each waffle, bake 3/4 batter in waffle iron until golden brown. | |
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| | From: Genie· | Sent: 9/29/2008 1:54 AM |
Belgian Waffles 1 pkg. dry yeast 2 cups lukewarm water 4 eggs, separated 1 tsp. vanilla 2&1/2 cups sifted flour 1/2 tsp. salt 1 tbsp. sugar 1/2 cup melted butter Sprinkle yeast over warm water. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour. salt and sugar. Add to liquid ingredients. Stir in butter and combine thoroughly. Beat egg whites till stiff; carefully fold into batter. Let mixture stand in warm place for 45 minutes or until mixture doubles in bulk. Use 7/8 cup per waffle. Makes 5 waffles. | |
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