WAFFLE RECIPES
Source of Recipe
NET
WAFFLE RECIPE
2 eggs
2 tablespoons white sugar
3 tablespoons melted shortening
1 3/4 cups milk
1 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
DIRECTIONS
Preheat a waffle iron.
Beat together eggs and sugar with an electric mixer until fluffy. Pour in shortening, milk, salt, and vanilla; mix until well blended. Sift together the flour and baking powder. Mix the flour into the liquid.
Spoon 2/3 cup of batter onto the preheated waffle iron at a time. Close the iron and cook until steam no is no longer coming out and waffle is browned.
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1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
3 eggs
7 tablespoons vegetable oil
1 1/2 cups milk
Preheat the waffle iron. Sift the dry indredients into a medium sized bowl. Separate the eggs, putting the egg whites in smaller bowl. Beat the egg whites until they are stiff. (If you are using an electric mixer, you can beat the egg whites first, then beat the batter without having to wash the beaters. The reverse is not true. If you beat the batter first and you have to wash the beaters before beating the egg whites.) Add the egg yolks, oil and milk all at one time to the dry indredients. Beat until there are no lumps in the batter. Fold the egg whites into the other batter using a spatula or other flat utinsel. Put a full 1/2 cup of batter in your waffle iron to make a 9-inch round waffle. This recipe makes about eight 9 inch waffles.
If this recipe makes too many waffles for one setting, try freezing the waffles you do not eat. After the waffles have been cooked in the waffle iron, put them out on a cooling rack. When they are cool, place them in a plastic bag taking out as much air from the bag as possible. Then freeze the bag of waffles. The next time you want a quick waffle, microwave one from the freezer for about 45 to 60 seconds. They are almost as good as fresh waffles.
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2 cup(s) all-purpose flour
2 tablespoon(s) sugar
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
2 cup(s) milk
4 large eggs, separated, at room temperature
2 tablespoon(s) butter, melted
Mixed berries (optional)
DIRECTIONS
In medium-size bowl, with fork, combine flour, sugar, baking powder, and salt.
In 4-cup measuring cup or small bowl, combine milk, egg yolks, and melted butter. Stir into flour mixture just until dry ingredients are moistened. (Batter should be somewhat lumpy.)
In small bowl, with electric mixer at high speed, beat egg whites until stiff peaks form. Fold into waffle batter just until blended.
Heat Belgian waffle maker over medium-high heat following manufacturer's directions. Coat grids with nonstick vegetable-oil cooking spray and ladle 1 cup batter over hot waffle iron, spreading to cover most of grid. Close lid and cook, turning waffle iron over once, until steam stops -- 4 to 6 minutes. Remove waffle to serving plate; repeat with remaining batter. Wrap waffles in aluminum foil and refrigerate or freeze if making ahead.
If waffles are made ahead, place them, loosely wrapped in foil, directly on grill rack, or unwrap waffles and heat in ungreased skillet over medium-hot coals. Heat until warm, turning once, about 1 to 2 minutes.
To serve, cut each waffle into quarters and top with mixed berries, if desired
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2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons confectioners sugar
1 tablespoon vegetable oil
2 cups milk
3 eggs, separated
2 teaspoons vanilla
pinch of salt
fruit of your choice
whipped cream
PREPARATION:
Combine the flour, baking powder, confectioners sugar, oil, milk and egg yolks.
Beat the egg whites until they stand in soft peaks and fold into the batter (do not overmix).
Using a 4-ounce ladle, pour 1/8 of the mixture into a hot waffle iron and bake for about 2 minutes.
Repeat with the remaining batter.
Top with the fruit and whipped cream and serve hot.
Yield: 8 waffles
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