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1. Raised Waffles

3. Almond Butter Cake

4. Oven Onion Soup

Book Description

Marion Cunningham, renowned for her revision of the The Fannie Farmer Cookbook, turns her attention to the novice cook. Cunningham's passion for simple, home-cooked dishes, along with her extensive teaching experience, is evident on every page. In Learning to Cook, 150 recipes and 100 color photos are woven through 11 chapters with tempting titles like "Soup for Supper," "Easy Fish," "Meals Without Meat," and "Thank Goodness for Chicken." Cunningham's recipes

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Learning to Cook with Marion Cunningham

Authors: MARION CUNNINGHAM

Date: April 1999

ISBN: 0375401180

Publisher: Knopf

Hardcover

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Everyone who has eaten these waffles says they are simply the best. If you are serving them for breakfast, the batter, which is made with yeast, should be mixed the night before you want to bake them. If you want to have them for supper, make the batter in the morning. They are crisp on the outside and tender on the inside - you really have to make them to know how good they are. Incidentally, do not buy a Belgian waffle iron. The crevices are too deep and the waffles won't have the same delicacy.

About 8 Waffles

• 1/2 cup warm water

• 1 package dry yeast

• 1/2 cup (1 stick) butter, cut in pieces

• 2 cups milk

• 1 teaspoon salt

• 1 teaspoon sugar

• 2 cups all-purpose white flour

• 2 eggs

• 1/4 teaspoon baking soda

• Warm maple syrup

Special equipment: a waffle iron

Making the Batter Ahead of Time:

1. Put the warm water in a large mixing bowl. Sprinkle the yeast over the water. Leave it alone for 5 minutes to allow the yeast to dissolve.

2. Melt the butter slowly in a small saucepan. Add the milk and stir until just warm, but not hot.

3. Add the warm butter and milk, along with the salt, sugar, and flour, to the yeast mixture, and beat with a wire whisk or hand rotary beater until smooth.

4. Cover the bowl with plastic wrap and let the batter stand overnight (or from breakfast until suppertime) at room temperature. It will bubble up and then subside.

Finishing the Waffles

1. Just before cooking the waffles, crack the eggs into the bowl of batter, then add baking soda and beat until smooth. The batter will be very thin.

2. Turn the waffle iron on and, when warm, grease both sides with nonstick cooking spray, butter, or oil. Close the lid and wait until the waffle iron is very hot. Pour about 1/2 to 3/4 cup of batter into it. Close the lid.

3. After a few minutes, check to see if the waffle is done. Lift the top of the waffle iron up carefully - you don't want to tear the waffle - and open it just enough so you can peck at the edge of the waffle. It should appear golden brown. If it is still pale, close the top and bake another minute or two.

Serving the Waffles

1. When the first waffle is done, lift the top of the waffle iron and gently pry out the waffle with a fork. Serve hot with a pitcher of warm maple syrup.

2. While the first round of waffles are being eaten, make a second batch.

3. If you don't use up all the batter, it will keep well for several days in the refrigerator.

More From This Book:

1. Raised Waffles

2. Almond Butter Cake

3. Oven Onion Soup

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