Recipe: Waffles (5)

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07-05-2000 - 5 Waffle Recipes

KellyWA (11:23:19) : Oatmeal Nut Waffles

Yield: 8 -10 waffle

1 1/2 c Whole wheat flour
2 ts Baking powder
1/2 ts Salt
2 Eggs; lightly beaten
2 c Milk
1/4 c Butter; melted
2 tb Honey
1 c Quick oats
1 c Chopped nuts
Sliced fresh peaches

1. Combine flour, baking powder and salt. In separate bowl beat eggs, milk, butter and honey; mix with dry ingredients. Fold in oats and nuts.

2. Bake in a preheated waffle iron according to manufacturer's directions. Garnish with peaches.

KellyWA (11:22:40) : Bacon Waffles

Yield: 6 To 8

1 lb Bacon; cooked & crumbled
1 3/4 c Flour
1 tb Sugar
2 ts Baking powder
1/2 ts Salt
3 Eggs; separated
1 1/2 c Milk
1/4 c Butter; melted

1. Preheat waffle iron.

2. Mix flour, sugar, baking powder and salt. In separate bowl, beat eggs, milk and butter; combine with dry ingredients just until blended. Add bacon. Stir batter before making each waffle. Bake
according to manufacturer's directions.

KellyWA (11:22:06) :

Belgian Waffles with Blueberry Sauce

2 cups flour
1 Tablespoon baking powder
1-1/2 Tablespoons sugar
3 large eggs
1 cup milk
1/2 cup butter, melted
1 Tablespoon vanilla extract
Sauce
Once 16-ounce can blueberries in light syrup
1 Tablespoon cornstarch

In a medium bowl, sift together flour, baking powder, and sugar; set aside. In a large bowl, beat the
eggs until thick and frothy, Add milk, melted butter, and vanilla and beat well. Stir in dry ingredients.

Pour 3/4 cup waffle batter onto a preheated Belgian waffle grill. Cook until done. Top with
blueberry sauce and whipped cream.

Sauce: In a medium saucepan over medium heat, stir cornstarch into blueberries. Cook until syrup
becomes thickened, stirring constantly.

Makes: 4 large waffles.

KellyWA (11:21:44) : Cornmeal Waffles

1-1/4 cups all-purpose flour
3/4 cup yellow cornmeal
2 Tablespoons sugar
1 Tablespoon baking powder
3/4 teaspoon salt
1-3/4 cups milk
6 Tablespoons margarine, melted
2 large or extra-large eggs, separated

Combine flour, cornmeal, sugar, baking powder, and salt in large bowl. Make a well in the center
and pour in milk, butter, and egg yolks. Beat until smooth. Beat egg whites until peaks form, but are
not extra stiff. Fold into batter. Serve with applesauce or maple syrup.

Serves: 5 or 6.

KellyWA (11:21:24) : Waffles

1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 tsp pure vanilla extract
3 eggs
7 tablespoons vegetable oil
1 1/2 cups milk

Preheat the waffle iron. Sift the dry ingredients 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 yokes, oil and milk all at one time to the dry ingredients. Beat until there
are no lumps in the batter. Fold the egg whites into the other batter using a spatula or other flat
utensil. 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.