Recipe: Belgium Waffles (17)

janet: here are the recipes I promised you.

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GAUFRETTES - BELGIAN WAFFLES

4 1/2 c. all-purpose flour
1/2 c. granulated sugar
1 tsp. cinnamon
2 tsp. baking powder
3/4 lb. sweet butter, softened
4 eggs
2 tbsp. rum

Sift the dry ingredients into a bowl. Make a well in the center and put the softened butter, eggs and rum in well. Gradually mix the flour into other ingredients. Let the mixture, which will be a paste, stand at room temperature, uncovered, for 2 hours. Divide into small balls the size of 2 tablespoons, and cook them in a waffle iron. Cool on a rack and store as for cookies. (Note - Belgians eat these like cookies instead of as a breakfast food). Makes 3-4 dozen.

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BELGIAN STYLE WAFFLES

1 egg yolk
1 c. sour cream
1/2 c. milk
3 tbsp. melted butter
1 c. flour
2 tsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg white

Preheat waffle maker. Put all ingredients except egg white in a large mixer bowl. Beat on low until moistened. Increase to medium; mix until smooth. By hand, gently fold in beaten egg white. Pour a rounded 1/2 cup of batter over grids. Close waffle maker, bake until golden, 2 to 3 minutes. Serve hot with warmed syrup or top with whipped cream and fruit.

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BELGIAN WAFFLES

2 c. all purpose flour
1 tbsp. plus 1 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
1 1/2 c. skim milk
1/2 c. egg substitute
1/4 c. reduced calorie margarine, melted
1/2 tsp. vanilla extract
Vegetable cooking spray
2 tbsp. powdered sugar
sliced strawberries, optional

Combine first 4 ingredients in medium bowl, stir well. Combine milk, egg substitute, margarine and vanilla in medium bowl, stirring well; add to flour mixture. Beat at medium speed until blended. Coat a belgian waffle iron with vegetable spray allow iron to preheat. For each waffle spoon 1/4 cup batter onto iron, spreading batter to edges. Bake 4 to 5 minutes or until steaming stops. Sprinkle with powdered sugar.

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GAUFRETTES - BELGIAN WAFFLES

4 1/2 c. all-purpose flour
1/2 c. granulated sugar
1 tsp. cinnamon
2 tsp. baking powder
3/4 lb. sweet butter, softened
4 eggs
2 tbsp. rum

Sift the dry ingredients into a bowl. Make a well in the center and put the softened butter, eggs and rum in well. Gradually mix the flour into other ingredients. Let the mixture, which will be a paste, stand at room temperature, uncovered, for 2 hours. Divide into small balls the size of 2 tablespoons, and cook them in a waffle iron. Cool on a rack and store as for cookies. (Note - Belgians eat these like cookies instead of as a breakfast food). Makes 3-4 dozen.

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BELGIAN WAFFLES

1 pkg. dry yeast
2 c. lukewarm milk
4 eggs, separated
1 tsp. vanilla
2 1/2 c. sifted flour
1/2 tsp. salt
1 tbsp. sugar
1/2 c. melted butter

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and yeast mixture with vanilla. Sift together flour, salt and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until mixture doubles in bulk. Use 7/8 c. of mix per waffle. Makes 5 servings.

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LIGHT BELGIAN WAFFLES

2 c. buttermilk baking mix
1 egg, beaten
3 tbsp. vegetable oil
1 1/2 c. club soda (1 sm. bottle)

Mix together baking mix, egg, oil and club soda. Bake on preheated Belgian wafflemaker until light and crispy. Batter does not keep. Makes 8 small waffles or three to four 9 inch ones. Waffles can be frozen.

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BELGIAN WAFFLES

3 c. flour
2 tbsp. baking powder
2 tbsp. sugar or 1 tbsp. honey (for browning)
1 stick (1/2 cup) butter, melted
6 eggs, separated, beat separated egg whites, add 1/8 tsp. cream of tartar
3 c. milk, warmed in microwave
1 tsp. salt

Beat egg whites stiff, but not dry; set aside. Beat egg yolks until thick and lemon colored. Continue beating adding butter first then milk; add dry ingredients; beat. Fold in egg whites. Pour batter onto hot Belgian waffle maker. (For a 2 square waffle, use 3/4 to 1 cup batter.) Serve with butter, maple syrup, whipped cream, fresh strawberries, blueberries, sliced kiwi, peaches, etc. Makes 9 to 10 waffles.

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BELGIAN WAFFLES WITH ORANGE HONEY

3 lbs. 6 oz. honey
12 oz. orange juice
48 Belgian waffles section, prepared
Butter as needed
24 orange peel roses, opt. garnish
48 apple wedges

TO PREPARE ORANGE HONEY: Combine honey with orange juice; heat just to a simmer. Pour into preheated container. Hold warm for service. INDIVIDUAL SERVING: Arrange 2 waffle sections on serving plate. Garnish with orange rose and apple wedges. Serve with 2 ounces warm Orange Honey and butter. Yield: 24 servings.

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BELGIAN WAFFLES
Belgian Waffles become well known in the United States when they were served at the New York World's Fair in 1964-65. Eaten with the fingers by hundreds of people daily, they became the most popular food at the fair. Served on plates and eaten with forks as in this recipe, they make a neater, but still nostalgic, dessert.

2 c. heavy cream
2 tbsp. superfine or confectioners' sugar
1/2 tsp. vanilla extract
1 1/4 c. sifted cake flour
2 tsp. baking powder
1/4 c. sugar Generous
pinch of salt
4 egg yolks
1 1/2 c. milk
1 tsp. vanilla extract
1/2 c. melted butter
4 egg whites
Sifted confectioners' sugar

Cut the strawberries in half lengthwise and refrigerate. Whip the heavy cream until it holds its shape. Add the superfine or confectioners' sugar and 1/2 teaspoon vanilla extract and whip until stiff. Refrigerate.

Preheat a waffle iron. Sift together the cake flour, baking powder, sugar and salt. Beat the egg yolks lightly and add the milk, 1 teaspoon vanilla extract and the melted butter. Stir in the sifted dry ingredients. Beat the egg whites until they are stiff and fold them into the batter. Bake the waffles on the lightly oiled waffle iron at them medium setting, or according to the manufacturer's directions.

Dust the baked waffles with sifted confectioners' sugar and place them on individual serving plates. Pipe the whipped cream onto the waffles through a pastry bag fitted with a large star tip, or spoon it on attractively. Strew some of the strawberries over each serving. Makes 12 servings.

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BELGIAN WAFFLES

1 qt. fresh strawberries
1/3 c. sugar
1 c. whipping cream
1 c. vanilla ice cream
1 c. sour cream
1/2 c. milk
1 egg yolk
3 tbsp. butter or margarine, melted
1 c. flour
2 tsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg white, stiffly beaten

In a bowl, crush 1 cup strawberries with 1/3 cup sugar. Slice remaining strawberries; stir into crushed berries mixture and set aside. In small bowl, beat whipping cream until thick but does not hold its shape. Add vanilla ice cream by spoonfuls, beating just until smooth. Refrigerate while making waffles. In a bowl, combine sour cream, milk, melted butter and egg yolk; set aside. Stir together flour, 2 teaspoons sugar, baking powder, salt and baking soda. Stir dry ingredients into sour cream mixture. Beat until smooth. Fold in beaten egg white - do not overmix. Bake in waffle maker. To serve, spoon strawberries over waffles; top with a dollop of ice cream mixture.

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STRAWBERRY BELGIAN WAFFLES
(janet: this one cracks me up!)

4 frozen waffles
1 pt. strawberries, halved
2 tbsp. confectioners' sugar
2 tbsp. orange juice (optional)
1/2 tsp. grated orange rind (optional)
1 c. thawed Birds Eye Cool Whip whipped topping

Toast waffles as directed on package and place on individual dessert plates. Combine strawberries, sugar, orange juice and rind. Stir until sugar dissolves. Spoon onto waffles and top with whipped topping. Makes 4 servings.

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RICH BELGIAN WAFFLES

1 egg
1 c. sour cream
1/2 c. milk
3 tbsp. melted butter
2 tsp. sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. flour

Separate egg. Beat white until soft peaks form. Add 2 teaspoons sugar and beat until stiff and set aside. To yolk, add sour cream, milk, butter, baking powder, soda, salt and flour. With mixer on low, add to egg white just until blended. To serve, bake on hot waffle iron that has been brushed with oil.

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BELGIAN WAFFLES

2 c. Bisquick
1 egg
3 tbsp. oil
1 1/2 c. club soda

Mix well, pour into waffle iron. Brown to desired crispness. Serve with butter and syrup or strawberry or blueberry pie filling and whipped cream.

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BELGIAN WAFFLES (French Gaufres)

4 eggs, separated
2 c. flour
2 tsp. baking powder
1 tsp. vanilla
1 tsp. baking soda
1 tbsp. sugar
2 c. milk
1/2 c. melted butter or margarine
1/2 tsp. salt
CHERRY SAUCE:
1/4 c. sugar
2 tsp. cornstarch
1/8 tsp. ground cinnamon
1/2 c. orange juice
2 c. pitted and halved fresh sweet
cherries
1 tsp. grated orange peel

Beat egg yolks in a bowl. Beat in milk, melted butter and vanilla. Combine and sift remaining dry ingredients into mixture and beat well. In separate bowl beat egg whites until stiff and carefully fold into batter. Using a Belgian waffle iron, bake and serve with Cherry Sauce or desired topping.

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BELGIAN WAFFLES

2 c. flour
1/4 c. powdered sugar
1 c. water
1 egg yolk
2 egg whites
2 oz. oleo
1 c. milk

Mix together flour, salt, powdered sugar, water, and egg yolk. Add softened oleo; beat smooth. Add milk; beat. Beat egg whites until stiff and fold into mixture. Bake until brown and crisp.

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CAKE WAFFLES - BELGIAN STYLE

1 lb. butter, softened
2 1/4 c. sugar
4 c. flour
8 eggs
1 tsp. vanilla
1/2 to 1 c. milk (amt. depends on size of egg and consistency of batter)
MOCHA CREME:
1/2 lb. sweet whipped butter
3 tsp. instant coffee
3 tsp. hot water
10 oz. box of powdered sugar

Soften butter. Add sugar and blend well. Add flour and eggs alternately. Beat well. Add vanilla and milk. Make waffles according to your waffle iron. These waffles have the consistency of pound cake and keep well. Very good spread with Mocha Creme. Dissolve coffee in hot water. Beat by hand into butter, alternately, coffee and sugar until color is caramel and sweetness is achieved.

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BELGIAN DESSERT WAFFLES
(oh yeah, these are really low fat! :0) - sara)

1 (17 oz.) pkg. yellow cake mix
4 eggs
1 1/2 c. milk or light cream
1/2 tsp. salt

Have waffle iron preheated. Chocolate fudge cake can also be used. This batter is thick! A dusting of powdered sugar gives a nice flavor. If yellow cake mix is used, a topping of yogurt or strawberry, peach, or apricot preserves works well. Fresh berries make a delicious topping for breakfast.