Lot's of Waffle's

Subject: Lot's of Waffle's Fri Nov 07, 2008 9:39 pm

Cornbread Waffles

Makes 12 (4 inch) Waffles
1-1/2 cups yellow cornmeal
1/2 cup all purpose flour
2 tbsp sugar
2-1/2 tsp baking powder
3/4 tsp salt
1 large egg
1-1/2 cups frozen white shoe peg corn, thawed
1-1/2 cups milk
1/4 cup butter or margarine, melted
Stir. Together first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened.
Bake waffles in a preheated, oiled waffle iron until crisp

Subject: Re: Lot's of Waffle's Fri Nov 07, 2008 9:40 pm

Favorite Waffles

4 eggs
2 cups sifted all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cups buttermilk or 1 Cup dairy Sour cream, mixed with 1 cup milk
1 cup melted butter
Preheat waffle iron
Beat eggs until light
Sift together flour, salt, baking soda, and baking powder
Add flour mixture and buttermilk alternately to beaten eggs, beginning and ending with flour mixture
Add melted butter, blend thoroughly
For each waffle, pour batter into center of lower half of waffle iron until it spreads to 1 inch from edge about 1/2 cup
Lower cover on batter, cook as manufacturer directs, or until waffle iron stops steaming
Do not raise cover during baking
Carefully loosen edge of waffle with fork, remove
Serve hot
Makes 8 waffles

Subject: Re: Lot's of Waffle's Fri Nov 07, 2008 9:40 pm

Gingerbread Waffles

2C All-Purpose flour
1/2t Salt
1t Cinnamon
1/2t Ground Ginger
1/2C Butter
1 C Molasses
1 1/2t Baking Soda
1C Light Cream or sour milk
1 Egg, beaten
Garnish with Chocolate Sauce or Maple Syrup
Stir together all dry ingredients set aside
Over low heat, melt butter and molasses together
Remove from heat beat in baking soda.
Stir in cream or milk and egg
Add dry ingredients.
Pour batter by 1/4 cupfuls onto a preheated, lightly greased waffle iron.
Baked according to manufactures directions
Serve with warm Chocolate sauce or maple syrup
Makes 6 to 8 waffles
Chocolate Sauce
2C Water
1C Sugar
1/2C Baking Cocoa
2Tb cornstarch
1t Salt
2t Vanilla Extract
2 Tb Butter
Bring water to a boil
Add sugar, cocoa, cornstarch and salt.
Cook over medium heat, stirring constantly, until mixture comes to a boil
Remove from heat add vanilla and butter
Stir until smooth

Subject: Re: Lot's of Waffle's Fri Nov 07, 2008 9:41 pm

Pecan Waffles

2 cups sifted cake flour
2 tsp baking powder
1/2 tsp salt
2 egg yolks
1-1/4 cups milk
6 tbsp salad oil
2 egg whites
1/2 cup chopped pecans
Preheat waffle iron
Sift flour with baking powder and salt, set aside
In medium bowl, with rotary beater, beat egg yolks, milk, and salad oil until well combined
Gradually add flour mixture, a little at a time, beating after each addition, beat only until smooth
In small bowl, beat egg whites until stiff peaks form when beater is raised
With rubber scraper, gently fold egg whites into batter just until combined
Stir in pecans
For each waffle, pour batter into center of lower half of waffle iron until it spreads to 1 inch from edge about 1/2 cup
Lower cover on batter, cook as manufacturer directs, or until waffle iron stops steaming
Do not raise cover during baking
Carefully loosen edge of waffle with fork, remove
Serve hot
Makes 4 large waffles

Subject: Re: Lot's of Waffle's Fri Nov 07, 2008 9:41 pm

Sour Cream Waffles

1 cup sour cream
1/4 cup flour
1/2 teaspoon salt
1/3 cup butter
4 eggs
Cream the butter, add the yolks of eggs one by one, then slowly the flour and the sour cream
Stir well and when well mixed, fold in egg whites beaten stiff with a little vanilla
Heat and grease the waffle iron
Spoon off batter into center of each section of waffle iron, allow to run, bake first on one side, turn iron and bake on other side
Remove drippings and crumbs after each waffle is make
Serve hot with syrup
From Chicago Evening American Cookbook 1932

Subject: Re: Lot's of Waffle's Fri Nov 07, 2008 9:41 pm

Swedish Waffles

1-1/2 cups sifted all purpose flour
1 tbsp granulated sugar
1 tsp salt
2 eggs
3 tbsp butter or margarine, melted
1 cup heavy cream, whipped
1 tbsp shortening or salad oil
Confectioner’s sugar
Sift flour with granulated sugar and salt into medium bowl
With rotary beater, beat eggs well
Add 1/3 cup water and the butter, beat just until mixed
Pour into flour mixture beat until smooth
Fold in whipped cream until well combined
To make heart shape waffles lightly grease both sides of heart shape waffle iron with shortening
Heat iron, over moderate heat, 3 to 4 minutes, and heat other side
For each waffle, pour about 1/2 cup batter on iron, quickly spread evenly with spatula
Bake 2 minutes on one side Turn; bake 2 minutes on the other side
Serve warm or cold, sprinkled with confectioner’s sugar
Makes about 25 heart shaped waffles
Or 12 regular waffles

Subject: Re: Lot's of Waffle's Fri Nov 07, 2008 9:42 pm

Rice Krispies Waffles

1 1/4 cup all purpose flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs, separated
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup vegetable oil
1. Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in medium bowl.
2. With electric mixer or balloon whisk, beat egg whites in bowl to sift peaks. Pour milk mixture over dry ingredients and whisk in beaten whites until just combined. Do not over mix; a few streaks of whites should be visible.
3. Pour 2/3 cup batter into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes, serve immediately.

Subject: Re: Lot's of Waffle's Fri Nov 07, 2008 9:42 pm

Rice Waffles

4 eggs
1 teacup boiled rice
1-1/4 pints of milk
1/14 pints of flour
1 tablespoon butter
2 teaspoons baking powder
Beat eggs, whites and yolks together until very light.
Stir in a teacup of boiled rice, then the milk, sift the flour and add gradually the butter (melted)
And the baking powder.
Bake in greased waffle iron.
From Chicago Evening American Cookbook 1932