Ingredients:
1 package (20 ounces) frozen unsweetened peach slices, thawed and chopped
2 cups water
1/2 to 2/3 cup confectioners' sugar
1/8 teaspoon ground cinnamon
1 tablespoon cornstarch
2 tablespoons cold water
Directions:
In a large saucepan, combine the peaches, water, confectioners' sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Combine the cornstarch and cold water until smooth; gradually add to the peach mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: about 3-1/2 cups.
Sunday, February 21, 2010
Waffles with Vanilla Sauce
Ingredients:
1-2/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, separated
3-2/3 cups milk, divided
6 tablespoons vegetable oil
1/2 cup sugar
1 teaspoon vanilla extract
Fresh strawberries
Directions:
In a bowl, combine flour, baking powder and salt. In another bowl, beat egg yolks lightly. Add 1-2/3 cups milk and oil; stir into dry ingredients just until moistened. Set aside 1/4 cup batter in a small bowl. Beat egg whites until stiff peaks form; fold into remaining batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. In a saucepan, heat sugar and remaining milk until scalded. Stir a small amount into reserved batter; return all to pan. Bring to a boil; boil for 5-7 minutes or until thickened. Remove from the heat; add vanilla and mix well (sauce will thicken upon standing). Serve over waffles. Top with berries. Yield: 6-8 waffles (6-1/2 inches).
1-2/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, separated
3-2/3 cups milk, divided
6 tablespoons vegetable oil
1/2 cup sugar
1 teaspoon vanilla extract
Fresh strawberries
Directions:
In a bowl, combine flour, baking powder and salt. In another bowl, beat egg yolks lightly. Add 1-2/3 cups milk and oil; stir into dry ingredients just until moistened. Set aside 1/4 cup batter in a small bowl. Beat egg whites until stiff peaks form; fold into remaining batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. In a saucepan, heat sugar and remaining milk until scalded. Stir a small amount into reserved batter; return all to pan. Bring to a boil; boil for 5-7 minutes or until thickened. Remove from the heat; add vanilla and mix well (sauce will thicken upon standing). Serve over waffles. Top with berries. Yield: 6-8 waffles (6-1/2 inches).
Dutch Cream Waffles
Ingredients:
1 cup all-purpose flour
1/4 teaspoon salt
3 eggs, separated
1 cup heavy whipping cream
Directions:
In a large mixing bowl, combine flour and salt. In a small mixing bowl, beat egg yolks on low while adding cream. Beat for 1 minute. Add to flour mixture; combine on low speed, then beat on medium-high until smooth.
In another small mixing bowl and with clean beaters, beat egg whites on high until stiff peaks form. Gently fold into batter.
Bake in a preheated waffle iron according to manufacturer's directions. Serve with warm maple syrup or fresh fruit in season. Yield: 2-3 servings.
1 cup all-purpose flour
1/4 teaspoon salt
3 eggs, separated
1 cup heavy whipping cream
Directions:
In a large mixing bowl, combine flour and salt. In a small mixing bowl, beat egg yolks on low while adding cream. Beat for 1 minute. Add to flour mixture; combine on low speed, then beat on medium-high until smooth.
In another small mixing bowl and with clean beaters, beat egg whites on high until stiff peaks form. Gently fold into batter.
Bake in a preheated waffle iron according to manufacturer's directions. Serve with warm maple syrup or fresh fruit in season. Yield: 2-3 servings.
Light 'n' Crispy Waffles
Ingredients:
2 cups biscuit/baking mix
2 eggs, lightly beaten
1/2 cup vegetable oil
1 cup club soda
Directions:
In a small bowl, combine the biscuit 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. Serve with bananas, mandrin oranges and strawberries with maple syrup.
2 cups biscuit/baking mix
2 eggs, lightly beaten
1/2 cup vegetable oil
1 cup club soda
Directions:
In a small bowl, combine the biscuit 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. Serve with bananas, mandrin oranges and strawberries with maple syrup.
Black Forest Waffles
Ingredients:
1-3/4 cups cake flour
6 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, separated
1 cup milk
2 squares (1 ounce each) unsweetened baking chocolate
3 tablespoons shortening
1 cup heavy whipping cream, whipped
3 tablespoons confectioners' sugar
1 can (21 ounces) cherry pie filling
Fresh mint, optional
Directions:
In a mixing bowl, combine flour, sugar, baking powder and salt. Combine egg yolks and milk; stir into dry ingredients. In a double boiler or microwave, melt the chocolate and shortening. Add to batter; mix well. In another mixing bowl, beat egg whites until stiff peaks form; fold into the batter.
Bake in a preheated waffle iron according to manufacturer's directions until browned. Combine whipped cream and confectioners' sugar. Serve waffles topped with whipped cream and pie filling. Garnish with mint if desired. Yield: 5 waffles (about 6-3/4 inches).
1-3/4 cups cake flour
6 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, separated
1 cup milk
2 squares (1 ounce each) unsweetened baking chocolate
3 tablespoons shortening
1 cup heavy whipping cream, whipped
3 tablespoons confectioners' sugar
1 can (21 ounces) cherry pie filling
Fresh mint, optional
Directions:
In a mixing bowl, combine flour, sugar, baking powder and salt. Combine egg yolks and milk; stir into dry ingredients. In a double boiler or microwave, melt the chocolate and shortening. Add to batter; mix well. In another mixing bowl, beat egg whites until stiff peaks form; fold into the batter.
Bake in a preheated waffle iron according to manufacturer's directions until browned. Combine whipped cream and confectioners' sugar. Serve waffles topped with whipped cream and pie filling. Garnish with mint if desired. Yield: 5 waffles (about 6-3/4 inches).
Pecan Waffles
Ingredients:
1-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, separated
1-3/4 cups milk
1/2 cup vegetable oil
1 cup chopped pecans
Maple syrup
Directions:
In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter.
Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup. Yield: 8-10 waffles (4-1/2 inches).
1-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, separated
1-3/4 cups milk
1/2 cup vegetable oil
1 cup chopped pecans
Maple syrup
Directions:
In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter.
Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup. Yield: 8-10 waffles (4-1/2 inches).
Cream Waffles
Ingredients
1 cup cream
2 large eggs, separated
1 cup all-purpose flour
1 Tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Preheat waffle iron. Mix cream and egg yolks together in large bowl. In separate bowl, mix flour, sugar, and baking powder; sift into cream mix. Stir and mix together. Whip egg whites and salt just until stiff. Fold gently into cream/flour mix and spoon into waffle iron. Bake until medium-brown and keep warm in oven until ready to serve. Serve with lightly sweetened whipped cream and fresh sliced berries.
1 cup cream
2 large eggs, separated
1 cup all-purpose flour
1 Tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Preheat waffle iron. Mix cream and egg yolks together in large bowl. In separate bowl, mix flour, sugar, and baking powder; sift into cream mix. Stir and mix together. Whip egg whites and salt just until stiff. Fold gently into cream/flour mix and spoon into waffle iron. Bake until medium-brown and keep warm in oven until ready to serve. Serve with lightly sweetened whipped cream and fresh sliced berries.
Vanilla waffles
Makes 25
600 gr butter
500 gr caster sugar
4 packs of vanillesuiker (each pack is about 13 grams)
10 eggs
600 gr flour
1 pack (about 15 grams) of baking powder
1 glass of water
Mix the flour with the baking powder
Melt the butter until soft but don’t let it get too hot. Add the sugar bit by bit whilst beating with the electric mixer. Keep on mixing whilst adding the eggs one by one. Continue by adding the flour/baking powder and the water and continue mixing until you get a smooth doe
Grease the waffle iron and preheat it. Bake the waffles for about 5-6 minutes each.
These waffles are already quite sweet and tasty so you don't really need topping...
600 gr butter
500 gr caster sugar
4 packs of vanillesuiker (each pack is about 13 grams)
10 eggs
600 gr flour
1 pack (about 15 grams) of baking powder
1 glass of water
Mix the flour with the baking powder
Melt the butter until soft but don’t let it get too hot. Add the sugar bit by bit whilst beating with the electric mixer. Keep on mixing whilst adding the eggs one by one. Continue by adding the flour/baking powder and the water and continue mixing until you get a smooth doe
Grease the waffle iron and preheat it. Bake the waffles for about 5-6 minutes each.
These waffles are already quite sweet and tasty so you don't really need topping...
Buttermilk Waffles
1 1/4 cups of sifted cake flour or 1 2/3 cups unbleached flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
6 fluid oz eggs or 4 large eggs
2 cups buttermilk
16 tbsp. or 2 sticks of butter
Sift together flour, baking powder, and salt. Beat eggs and buttermilk until well mixed. Add to flour mixture and beat lightly with a fork until flour is moistened. Stir in the butter. The batter should be lumpy. Over mixing will produce tough waffles.
Bake until golden brown and serve warm.
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
6 fluid oz eggs or 4 large eggs
2 cups buttermilk
16 tbsp. or 2 sticks of butter
Sift together flour, baking powder, and salt. Beat eggs and buttermilk until well mixed. Add to flour mixture and beat lightly with a fork until flour is moistened. Stir in the butter. The batter should be lumpy. Over mixing will produce tough waffles.
Bake until golden brown and serve warm.
Coconut Waffles
Ingredients
1-3/4 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
3 eggs
1 14-oz. can unsweetened coconut milk
6 Tbsp. butter, melted
3/4 cup coconut
1/2 cup chocolate-flavored ice cream topping
1/2 cup chopped toasted almonds
Sweetened whipped cream or powdered sugar (optional)
Directions
1. In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
2. Pour 1/2 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer's directions (about 3 minutes or until golden brown). When done, use a fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with topping, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm. Makes 8 waffles.
1-3/4 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
3 eggs
1 14-oz. can unsweetened coconut milk
6 Tbsp. butter, melted
3/4 cup coconut
1/2 cup chocolate-flavored ice cream topping
1/2 cup chopped toasted almonds
Sweetened whipped cream or powdered sugar (optional)
Directions
1. In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
2. Pour 1/2 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer's directions (about 3 minutes or until golden brown). When done, use a fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with topping, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm. Makes 8 waffles.
Wedgewood Waffles
1 1/2 cups all purpose flour
1 cup quick oats
1 tablespoon baking powder
1/2 teaspoon cinnamon
2 eggs
1 1/2 cups milk
6 tablespoons melted butter
2 tablespoons brown sugar
Combine flour, oats, baking powder and cinnamon in small bowl and set aside. In larger bowl, combine eggs, milk, melted butter, and brown sugar. Fold in the dry ingredients and mix well. Depending on the size of waffle maker used, use 1/2 cup for each waffle. Serve with your favorite warmed syrup. Makes 5-6 waffles.
1 cup quick oats
1 tablespoon baking powder
1/2 teaspoon cinnamon
2 eggs
1 1/2 cups milk
6 tablespoons melted butter
2 tablespoons brown sugar
Combine flour, oats, baking powder and cinnamon in small bowl and set aside. In larger bowl, combine eggs, milk, melted butter, and brown sugar. Fold in the dry ingredients and mix well. Depending on the size of waffle maker used, use 1/2 cup for each waffle. Serve with your favorite warmed syrup. Makes 5-6 waffles.
Waffles Recipes
2 cups flour
2 tblsps. baking powder
1/2 cup sugar
2 tblsps. oleo
1/2 tsp. salt
2 eggs
Add milk to mix. You don't want your batter too runny and not too thick. Add milk a little at a time till you get the right consistency.
2 tblsps. baking powder
1/2 cup sugar
2 tblsps. oleo
1/2 tsp. salt
2 eggs
Add milk to mix. You don't want your batter too runny and not too thick. Add milk a little at a time till you get the right consistency.
CHILI WAFFLES
2 lg. eggs
1 3/4 c. low-fat buttermilk
1 can chilies, mild, chopped
1 c. stone-ground yellow cornmeal
1 c. flour
2 tsp. baking powder
1/4 c. melted butter
1 3/4 c. low-fat buttermilk
1 can chilies, mild, chopped
1 c. stone-ground yellow cornmeal
1 c. flour
2 tsp. baking powder
1/4 c. melted butter
(This is a very thick batter. Add drops of milk if it is too thick.)
Lightly beat together the first 3 ingredients and set aside. Sift together the next 3, then stir in the egg mixture. Last mix in the butter. I recommend that these be eaten with Pace Picante Sauce. If you want to really to all the way, melt some Cheez Whiz and dribble lightly on the waffle, before coating with the sauce.
CHICKEN AND WAFFLES
2 lb. chicken
Cover with water and simmer until tender. Let cool. Remove bones. Cut into bite size pieces.
Make a thick white sauce:
6 tbsp. butter
6 tbsp. flour
2 c. milk
6 tbsp. flour
2 c. milk
Add milk to butter and flour. Make in microwave for 8 minutes.
Add to chicken broth:
1 tsp. onion flakes
2 tsp. celery flakes
2 tsp. celery flakes
Also, add:
2 chicken bouillon cubes
Simmer broth for about 15 minutes. Slowly add white sauce to broth, stirring constantly with wire whisk. It should thicken. If it doesn't seem thick enough, make a paste of corn starch and water and stir in. Serve over waffles or biscuits.
CHICKEN AND WAFFLES
2 eggs (3 small)
1 1/4 c. milk
1/2 tsp. salt
1 c. flour (approximately)
1/2 tsp. baking powder
Stewing chicken (cut into pieces)
1 1/4 c. milk
1/2 tsp. salt
1 c. flour (approximately)
1/2 tsp. baking powder
Stewing chicken (cut into pieces)
Cook chicken and brown in oven. Prepare gravy.
Waffles: Beat the eggs and add to 1 1/4 cup milk. Add the salt and flour. Mix with an electric mixer. The batter must be very thin. If it is not the right texture, add more milk or flour.
Heat an iron skillet or griddle on medium high heat with a little oil. Make sure the entire pan is hot and not just the center. Add about 1/4 cup of the waffle mixture.
Cook in the pan- edges should be uneven. Brown on both sides. Stack waffles and keep warm on a separate plate until all the batter is used up.
Cut waffles into bite sized pieces, place in a serving dish and cover with gravy.
CHEESE WAFFLES
3 eggs, separated
2 c. milk
1/2 c. butter, melted
3 c. sifted flour
3 tbsp. sugar
1 1/2 tbsp. baking powder
Salt & pepper to taste
1 1/4 c. grated cheese
2 c. milk
1/2 c. butter, melted
3 c. sifted flour
3 tbsp. sugar
1 1/2 tbsp. baking powder
Salt & pepper to taste
1 1/4 c. grated cheese
Beat egg yolks; stir into milk. Add melted butter; mix well. Stir in next 3 ingredients; blend well. Season with salt and pepper. Add cheese, stirring just enough to mix. Fold in stiffly beaten egg whites. Bake in hot waffle iron until golden. Serve hot. Yield 10 to 12 servings.
CHEESE WAFFLES
3 c. flour
4 eggs
1 tbsp. sugar
1 tsp. salt
3 sticks butter
4 level tsp. Rumford baking powder
Milk to consistency
Cheddar cheese chunks
4 eggs
1 tbsp. sugar
1 tsp. salt
3 sticks butter
4 level tsp. Rumford baking powder
Milk to consistency
Cheddar cheese chunks
Melt butter in microwave or stove top (do not scorch). Mix flour, sugar, and salt. Add eggs, melted butter, and milk to consistency. Add baking powder, may add more milk if waffles are too thick. Add cheese. Cook in waffle iron until golden.
BUTTERMILK WAFFLES
1/2 c. melted butter (or Safflower oil)
2 1/2 c. flour (or 1 c. whole wheat flour and 1 1/2 c. all-purpose)
1 tsp. baking soda
2 1/2 tsp. baking powder
2 tbsp. sugar
1 tsp. salt
4 eggs
6 tbsp. buttermilk powder
2 c. water
1 1/2 tsp. vanilla
2 1/2 c. flour (or 1 c. whole wheat flour and 1 1/2 c. all-purpose)
1 tsp. baking soda
2 1/2 tsp. baking powder
2 tbsp. sugar
1 tsp. salt
4 eggs
6 tbsp. buttermilk powder
2 c. water
1 1/2 tsp. vanilla
Melt and cool butter. Sift together dry ingredients in bowl. Beat eggs at high speed until fluffy (1/2 minute). Add water and vanilla. Beat to blend and add dry ingredients. Beat on medium speed until smooth. Blend in melted butter (or oil). Preheat waffle iron. Spread batter evenly over iron and bake until light brown. (Hint: Double this recipe and freeze left over waffles to reheat in toaster).
BUTTERMILK WAFFLES
1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
2 c. buttermilk
1/2 c. oil
2 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
2 c. buttermilk
1/2 c. oil
Mix dry ingredients, then mix in wet ingredients. Start on high, turn to medium. Bake 2-3 minutes. Makes 3 (10 inch) waffles.
BUTTERMILK WAFFLES
1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 beaten egg yolks
2 c. buttermilk
1/2 c. salad oil or melted shortening
2 stiffly beaten egg whites
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 beaten egg yolks
2 c. buttermilk
1/2 c. salad oil or melted shortening
2 stiffly beaten egg whites
Mix together dry ingredients. Combine yolks, buttermilk, and oil; stir into dry ingredients. Fold in egg whites, leaving a few fluffs. Bake in a hot waffle iron.
Freeze any leftover and reheat in toaster on light setting!
BUTTERMILK WAFFLES
1 3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1/3 c. salad oil
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1/3 c. salad oil
2 eggs
In large bowl whisk flour, baking powder, baking soda and salt. Add buttermilk, oil and eggs to flour mix and beat. Using a measuring cup, pour batter onto center of hot waffle iron until it spreads to about 1" from edges. Lower cover and bake until steaming stops. Open cover and loosen waffle carefully with fork. Makes about 5 waffles.
BUTTERMILK WAFFLES
1 3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1/3 c. salad oil
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1/3 c. salad oil
2 eggs
Beat all ingredients together and drop batter on hot waffle griddle. Cook until grill indicator is ready.
BUTTERMILK WAFFLES
1 3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1/3 c. oil
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1/3 c. oil
2 eggs
Whisk flour, baking powder, baking soda, and salt together. Add buttermilk, oil and eggs and beat until well blended. Makes 5 waffles. For richer waffles add 4 eggs or substitute 1/2 cup melted butter for oil.
BUTTERMILK WAFFLES
1 1/2 c. unbleached all-purpose flour
1/2 c. whole wheat flour
2 tbsp. (packed) light brown sugar
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 c. buttermilk
2 eggs, separated
1/3 c. unsalted butter, melted & cooled
1/2 c. whole wheat flour
2 tbsp. (packed) light brown sugar
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 c. buttermilk
2 eggs, separated
1/3 c. unsalted butter, melted & cooled
Preheat a waffle iron and grease it lightly. In a large mixing bowl, toss together the flours, brown sugar, baking soda, cinnamon and salt. In another bowl stir together the buttermilk, egg yolks and butter. Beat the egg whites in a mixer until stiff. Stir the buttermilk mixture quickly into the dry ingredients, until almost blended. Then gently fold in egg whites.
Cook the batter in the prepared waffle iron, using a generous 1/3 cup for each waffle, until crisp and golden, about 2 minutes. Serve immediately with your favorite fruit sauce. Makes 12 (5 to 6 inch) waffles.
BUTTER WAFFLES
2 1/2 c. flour
4 tsp. baking powder
3/4 tsp. salt
2 eggs, beaten
2 1/4 c. milk
3/4 c. melted butter
4 tsp. baking powder
3/4 tsp. salt
2 eggs, beaten
2 1/4 c. milk
3/4 c. melted butter
Beat 2 eggs in bowl and combine with milk and melted butter. Add liquid ingredients to sifted dry ingredients and beat until smooth. Bake in waffle iron.
BUCKWHEAT'S BUCKWHEAT WAFFLES
1 1/2 c. whole wheat flour or unbleached
1/4 c. buckwheat flour
1/4 c. wheat germ (fresh)
1/2 tsp. sea salt
2 tsp. baking powder
1 tbsp. brown sugar replacement
4 eggs
1 1/3 c. milk
1/4 c. oil or melted butter
1/4 c. buckwheat flour
1/4 c. wheat germ (fresh)
1/2 tsp. sea salt
2 tsp. baking powder
1 tbsp. brown sugar replacement
4 eggs
1 1/3 c. milk
1/4 c. oil or melted butter
Thoroughly combine flours, wheat germ, baking powder, sugar, and salt in large mixing bowl. Beat eggs and stir into flour mixture. Add milk gradually, beating until batter is smooth. Stir in melted butter. Bake on hot waffle iron for 3 to 5 minutes. Makes 4 large waffles.
BROWNIE WAFFLES
1 1/2 c. Bisquick
1 c. sugar
1/3 c. cocoa
3/4 c. water
2 tbsp. oil
2 eggs
1 c. sugar
1/3 c. cocoa
3/4 c. water
2 tbsp. oil
2 eggs
Mix dry ingredients well. Add water, oil and eggs. Beat with wire whisk until almost smooth. Pour onto hot waffle iron and cook until steaming stops and tops are no longer shiny. Serve with ice cream and hot fudge sauce or fruit and Cool Whip.
BREAKFAST WAFFLES
3 eggs
1 1/2 c. buttermilk
1 3/4 c. plain flour
2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 1/2 c. buttermilk
1 3/4 c. plain flour
2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
Heat waffle iron. Beat eggs, then beat in remaining ingredients with rotary beater until smooth.
To use waffles for dessert, use this topping: 1 quart sliced strawberries or 2 packages frozen sliced thawed and drained strawberries in chilled bowl. Beat 1 cup chilled whipping cream and 2 tablespoons confectioners sugar until stiff. Top waffles with strawberries and whipped cream.
BRAN AND WHOLE WHEAT BUTTERMILK WAFFLES
3 lg. eggs, separated (use only 1 yolk)
1 cup unbleached white flour
1/2 cup bran (combination of wheat/oat may be used)
1/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup buttermilk
2 tablespoons Land O' Lakes Butter with Olive Oil
Combine flours, baking soda, baking powder, and salt in a mixing bowl. Stir until well combined. Whisk together buttermilk, egg yolks and Land O' Lakes Butter with Olive Oil.
Beat egg whites separately until stiff but not dry.
Spray a waffle lightly with non-stick spray. Preheat iron 10 minutes before using.
Add buttermilk mixture to flour mixture and stir briefly until blended; do not overmix.
Add beaten egg whites to batter and fold in with several swift strokes, leaving a few fluffs of egg white.
Bake on a very hot waffle iron.
Serve hot with syrup or desired toppings.
1 cup unbleached white flour
1/2 cup bran (combination of wheat/oat may be used)
1/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup buttermilk
2 tablespoons Land O' Lakes Butter with Olive Oil
Combine flours, baking soda, baking powder, and salt in a mixing bowl. Stir until well combined. Whisk together buttermilk, egg yolks and Land O' Lakes Butter with Olive Oil.
Beat egg whites separately until stiff but not dry.
Spray a waffle lightly with non-stick spray. Preheat iron 10 minutes before using.
Add buttermilk mixture to flour mixture and stir briefly until blended; do not overmix.
Add beaten egg whites to batter and fold in with several swift strokes, leaving a few fluffs of egg white.
Bake on a very hot waffle iron.
Serve hot with syrup or desired toppings.
BRAN WHEAT WAFFLES
2/3 c. each all purpose flour & whole wheat flour, unsifted
3/4 c. unprocessed bran
1 tbsp. baking powder
1/2 tsp. salt
2 eggs, separated
1/4 c. packed brown sugar
1 1/2 c. milk
1/3 c. melted butter
In a large bowl stir together the flours, bran, baking powder and salt. In another bowl, lightly beat the egg yolks and sugar; then stir in milk and butter. Stir into flour mixture until just moistened (do not beat). Beat egg whites until they hold stiff peaks, then fold into the batter until blended. Spoon batter into preheated waffle iron and bake until well browned. Serve immediately or freeze.
To freeze, cool waffles on wire racks, then package air tight. To serve, heat in toaster until crisp and hot. Makes 8 waffles, 4" square.
3/4 c. unprocessed bran
1 tbsp. baking powder
1/2 tsp. salt
2 eggs, separated
1/4 c. packed brown sugar
1 1/2 c. milk
1/3 c. melted butter
In a large bowl stir together the flours, bran, baking powder and salt. In another bowl, lightly beat the egg yolks and sugar; then stir in milk and butter. Stir into flour mixture until just moistened (do not beat). Beat egg whites until they hold stiff peaks, then fold into the batter until blended. Spoon batter into preheated waffle iron and bake until well browned. Serve immediately or freeze.
To freeze, cool waffles on wire racks, then package air tight. To serve, heat in toaster until crisp and hot. Makes 8 waffles, 4" square.
BRAN WAFFLES
1 c. all-purpose flour
1 c. 100% bran cereal
1 tbsp. wheat germ
2 tbsp. bran
2 tbsp. sugar
3 tsp. baking powder
1/4 tsp. salt
2 eggs
1/3 c. melted fat or oil
1 1/2 c. sweet milk
Combine all dry ingredients except the bran cereal; soak it in 1 cup of the milk. Beat eggs and fat together; add soaked bran and milk, and stir together.
Add liquid mix to dry ingredients; add other 1/2 cup milk; stir until dry ingredients are wet. Makes 3 large waffles. Bake at usual temperature.
1 c. 100% bran cereal
1 tbsp. wheat germ
2 tbsp. bran
2 tbsp. sugar
3 tsp. baking powder
1/4 tsp. salt
2 eggs
1/3 c. melted fat or oil
1 1/2 c. sweet milk
Combine all dry ingredients except the bran cereal; soak it in 1 cup of the milk. Beat eggs and fat together; add soaked bran and milk, and stir together.
Add liquid mix to dry ingredients; add other 1/2 cup milk; stir until dry ingredients are wet. Makes 3 large waffles. Bake at usual temperature.
BLUEBERRY WAFFLES
1 egg, separated
2 tbsp. sugar
1 c. all-purpose flour
1 1/2 tsp. baking powder
3 tbsp. melted butter
1 c. blueberries
1/2 tsp. salt
2/3 c. milk
Mix and sift the flour, baking powder, salt and sugar. Combine milk and well-beaten egg yolk and add to the dry ingredients. Add melted butter and mix well. Fold in the blueberries and well-beaten egg white. Bake on a hot waffle iron and serve with Blueberry Topping. Makes 4 large waffles.
BLUEBERRY TOPPING:
1/2 c. sugar
1/8 tsp. nutmeg
1/2 tbsp. cornstarch
2 c. blueberries
1 or 2 tsp. lemon juice
Few grains salt
Mix sugar, nutmeg, cornstarch, and salt in saucepan. Stir in 1/2 cup cold water gradually to make a smooth mixture. Add blueberries. Cook over low to moderate heat until sauce is thickened and clear, stirring constantly. Stir in lemon juice. Cool.
2 tbsp. sugar
1 c. all-purpose flour
1 1/2 tsp. baking powder
3 tbsp. melted butter
1 c. blueberries
1/2 tsp. salt
2/3 c. milk
Mix and sift the flour, baking powder, salt and sugar. Combine milk and well-beaten egg yolk and add to the dry ingredients. Add melted butter and mix well. Fold in the blueberries and well-beaten egg white. Bake on a hot waffle iron and serve with Blueberry Topping. Makes 4 large waffles.
BLUEBERRY TOPPING:
1/2 c. sugar
1/8 tsp. nutmeg
1/2 tbsp. cornstarch
2 c. blueberries
1 or 2 tsp. lemon juice
Few grains salt
Mix sugar, nutmeg, cornstarch, and salt in saucepan. Stir in 1/2 cup cold water gradually to make a smooth mixture. Add blueberries. Cook over low to moderate heat until sauce is thickened and clear, stirring constantly. Stir in lemon juice. Cool.
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