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    Gingerbread Waffles and Cream

    Source of Recipe

    From "Jubilee" by Toni Tipton-Martin

    Recipe Introduction

    "Who can resist rich, golden waffles? Spiced gingerbread waffles are one version of the honeycombed cakes that endured tests of locale and economy. I experimented with Nebraska cooking teacher Sarah Helen Mahammitt's way of cutting together the flour and fat as for biscuits and sweetening the waffles with blackstrap and sorghum molasses. But for this recipe, I mixed Lucille Bishop Smith's Recipe #15 with Norma Jean and Carole Darden's family formula, folding in stiffly beaten egg whites for waffles that are light and sweet. The waffles will be soft when you remove them from the iron, but crisp up a bit after a few minutes."

    List of Ingredients

    ◦ 2 cups all-purpose flour
    ◦ cup packed dark brown sugar
    ◦ 1 teaspoon ground ginger
    ◦ teaspoon ground cinnamon
    ◦ 1 teaspoon baking powder
    ◦ 1 teaspoon baking soda
    ◦ teaspoon salt
    ◦ ⅓ cup butter, melted and cooled
    ◦ cup molasses (blackstrap, sorghum, or a blend of both)
    ◦ 1 cup buttermilk
    ◦ 2 large eggs, separated
    ◦ Oil, for greasing the waffle iron
    ◦ Freshly grated nutmeg, for finishing (optional)

    Recipe

    Preheat a waffle iron.

    In a bowl, whisk together the flour, brown sugar, ginger, cinnamon, baking powder, baking soda, and salt. In a separate bowl, combine the melted butter, molasses, and buttermilk, stirring until smooth. Beat one egg yolks together and stir them into the liquid mixture. In a third bowl, beat the egg whites to stiff peaks using a whisk, hand mixer, or stand mixer. Stir together the flour mixture and buttermilk mixture, then gently fold the whipped whites into the batter.

    Grease the heated waffle iron and bake the waffles, following the waffle iron's instructions, to desired doneness.
    Sprinkle with nutmeg, if desired.

    Makes 6 waffles

 

 

 


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