Quote:
Originally Posted by beppe
I said lobster Newberg to tease you. In fact I never had it as good as she made it.
Let me try again. Clam chowder.
|
Let me try something that my wife REALLY loves.
BELGIAN WAFFLES
I know, it's not the most complicated recipe in the world. But it is good, simple,
and light.
I used to make a lot of different types of breads. Mmmmm. Smells so good.
But she thinks that bread is a waste of calories, so...
That's a long way of saying why I use packaged dry yeast now.
Ingredients:
1 pkg. dry yeast
2 cups warm milk
4 eggs - separated (my wife had never seen an egg separator before
)
2 1/2 cups flour. I'm sure everyone here knows to use a flour sifter.
1 tbsp. sugar
1/2 cup melted butter
confectioners sugar or syrup of choice. I prefer hot maple mixed with melted butter.
Side note - Even my salads are prohibited be medical doctors the world over.
(Some recipes call for vanilla. Make it both ways and see what you like. I prefer it without vanilla.)
Note 2 - beat egg whites stiff before mixing the other ingredients. Saves cleaning the mixer.
Sprinkle the yeast over warm milk and stir until dissolved. Use mixer to beat in the egg yolks.
Combine the sifted flour with the sugar and salt. Mix with the warm milk and yeast. Add the melted butter. Use that blender well.
Very important. Gently fold the stiffly beaten egg whites into the mix. If you mix too hard I suppose you could the mix for pancakes.
Let stand some place warm for 35 - 45 minutes (although I’ve left it for an hour with no problems). An oven with a pilot light is fine if the room is cool.
I use a Waring "Belgian" waffle maker. The waffles are deep and it comes out very light weight (I almost want to say fluffy). I set the temperature setting to 3 3/4.
