Conference turris::cooks

    
    
    I wish I had it with me, but maybe you can track down a copy
    of yesterday's (3/25/87) Boston Globe because it had, in it's
    Living Pages or Food Section in the Confidential Chat section
    a recipe for waffles, which could be what  you are looking for.
    
    Heather
    

	Talk about scrounging through the stuff.  Found this buried with the
"valuable" guarentees.  Here it is!


                   HEALTHY WHOLE WHEAT WAFFLES


1 1/4 cups whole wheat flour            1 teaspoon salt
1 cup wheat germ                        2 cups milk
2 tablespoons sugar                     1/2 cup vegetable oil
1 tablespoon baking powder              2 eggs
1 tablespoon nutmeg


Lightly brush waffle grids with vegetable oil.  Close unit and preheat at 
"Waffle" setting.  (For browner, crunchier waffles, it may be necessary 
to turn control beyond "Waffle" setting -- about halfway between "Waffle" 
and "High" settings.)

In large bowl, combine dry ingredients.  Add milk, vegetable oil and eggs.  
Mix until smooth.  Pour 1 cup batter evenly on preheated grid.  Close unit 
and bake until light goes out (about 5 minutes).


MAKES: 4  4-section waffles




Copied without authorization from the non-copywrited:
  General Electric      Pub. No. 91/550044 RV01
                        I.D. No. 5066701-1


By the way this is a very good waffle iron.  And its even somewhat easy to 
store with a heavy rubber band to hold it closed and to contain the power cord.

    I recently received a waffle iron for my birthday and I'd like to
    have a waffle brunch party.  Unfortunately I grew up in a country
    without waffles (no, not Uganda - would you believe, England?).
     
    Does anyone have recipes for wonderful sauces/extras to serve with
    waffles?   I'd really appreciate them.
    
    

    
    In the winter time when fruit is in short supply, I use the Comstock
    "lite" pie fillings.  I warm a can of apple filling in a sauce pan
    with some cinnamon and a little brandy and it's a wonderful for
    everything from pork chops to ice cream.  
    
    DMH

    If you make unsweetened waffles, you can use them as a base for 
    various creamed chicken, seafood or beef dishes. Chicken A La King
    or Seafood Newburg would be good. The Frugal Gourmet suggests chicken
    in a white or veloute sauce, mixed with green beans and served in
    crepes -- I imagine that would be good over waffles too.
    

    Hope I'm not too late for your brunch.  Here are a few from my Crepes,
    Omelettes and Waffles cookbook that could help you out. All the recipes
    serve 6.
    
    The easiest (and not to mention a very pretty) way to serve them is 
    sandwiched together with whipped cream and decorated with more cream,
    soft fruit (berries, canned peaches, mandarine oranges), and
    confectioner's sugar.
    
    Strawberry Rum Waffles
    
    250 g (8 oz) strawberries, hulled and thickly sliced
    60 g (2 oz or 1/4 cup) caster sugar
    6 teaspoons white rum
    6 scoops strawberry ice cream
    
    While the waffles are cooking, prepare the topping.  Put the
    strawberries into a bowl with the sugar and rum, stir well and leave
    to stand until the waffles are ready.
    
    Spoon strawberries and their soaking liquid over hot waffles, then
    top each one with a scoop of ice cream. Serve at once.
    
    Note: Orange Juice makes an excellent substitute for the rum, if
    desired.
            
    Apricot Cream Waffle Topping
    
    220 g (7 oz) can apricots in syrup
    3 tablespooons dark orange marmalade
    3 teaspoons brandy
    60 g (2 oz or 1/2 cup) flaked almonds
    TO SERVE:
    155 ml (5 fl oz or 2/3 cup) whipping cream
    
    While the waffles are cooking, prepare the topping.  Put apricots
    with their syrup, marmalade and brandy into a blender or food processor
    and blend to a smooth puree.  Put into a serving bowl and set aside.
    
    Put the almonds on a baking sheet and place under a medium grill
    for 2-3 minutes, stirring occasionally with a long-handled spoon,
    until golden.  Whip cream in a bowl to soft peaks.
    
    Serve the hot waffles with a topping of apricot puree, sprinkled
    with toasted nuts and the whipped cream in a separate bowl.
                                                            
    The following two recipes are for the waffles themselves.
    
    
    Banana Nut Waffles
    
    185 g (6 oz or 1 1/2 cups) plain flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    2 teaspoons sugar
    2 eggs, separated
    250 ml (8fl oz or 1 cup) milk
    90 g (3 oz or 1/2 cup) butter, melted
    90 g (3 oz or 3/4 cup) walnuts, finely chopped
    2 bananas
    30 g (1 oz or 2 tbls) icing (confectioner's) sugar
    3 teaspoons lemon juice
    
    Sift flour, baking powder and salt into a bowl, then stir in sugar.
    Put egg yolks, milk and butter into a bowl and beat well, then add
    to dry ingredients and beat hard to combine.  Stir in 3 teaspoons
    of the chopped walnuts.
    
    Whisk egg whites in a bowl to stiff peaks and fold into other
    ingredients. 
    
    Heat waffle iron, but do not grease.  Put 3 teaspoons of batter
    into center of each compartment, close and cook until puffed up
    and golden brown.  Lift out with a fork, set aside and keep warm
    in a low oven, then continue until all the batter is used.
    
    While waffle are cooking, peel and slice bananas into a bowl with
    icing sugar and lemon juice.  Serve hot waffles topped with banana
    slices and sprinkle over remaining walnuts.
    
    Makes 6.
    
    Chocolate Cream Waffles
    
    185 g (6 oz or 1 1/2 cups) plain flour
    2 teaspoons baking powder
    1/2 salt
    30 g (1 oz or 6 teaspoons) sugar
    60 g (2 oz) plain (dark) chocolate
    2 eggs, separated
    250 ml (8 fl oz or 1 cup) milk
    90 g (3 oz or 1/3 cup) butter, melted
    few drops of vanilla essence
    TO SERVE:
    155 ml (5 fl oz or 2/3 cup) whipping cream
    grated chocolate
    
    Sift flour, baking powder and salt into a bowl, then stir in sugar.
    Melt chocolate in the top of a double boiler or a bowl set over
    a saucepan of simmering water.
    
    Put egg yolks, milk, butter and chocolate into a bowl with the vanilla
    essence and beat well.  Add to dry ingredients and beat hard to
    combine.  Whisk egg whites in a bowl to stiff peaks and fold into
    other ingredients.
    
    Heat waffle iron, but do not grease.  Put 3 teaspoons batter into
    centre of each compartment.  Close and cook until puffed up and
    crisp.  Lift out waffles with a fork, set aside and keep warm, then
    continue until all the batter is used.  Whip cream to soft peaks
    in a bowl.  Serve hot waffles with cream piped on top or in a bowl
    for spooning over.  Decorate with grated chocolate.
    
    Makes 6.
    
    Hope this helps a little.  Copied without permission from:
    THE BOOK OF CREPES AND OMELETTES by Mary Norwak
    

    Anyone have a good low cholesterol/calorie/sodium 
    waffle recipe?

    I make waffles every week.  I use No-Salt to eliminate the sodium, I
    have used egg-beaters instead of eggs, though I do usually use eggs.
    I use veg oil, so there's no cholesterol there, though I usually use
    the amount of oil listed for pancakes and use PAM on the waffles iron
    so that reduces the fat calories somewhat.  I usually go half-and-half
    with whole wheat and white flour, sometimes using brown sugar.
    
    As for the "other calories, and cholesterol," if eaten with butter
    or whipped cream or maple syrup, those are obvious places to make
    changes.
    
    (Oh, the basic recipe is in my Betty Crocker cookbook on or near pg
    31.)
    
    ed

Replace eggs with:

1 additional egg white for each egg yolk needed - in other words, if your
recipe calls for 2 eggs, separated with the whites whipped to stiff peaks,
use 4 egg whites, 2 stirred into the liquid and 2 egg whites whipped as
required in the recipe.

For each yolk replaced, add 2 teaspoons canola oil (Puritan brand oil is 
canola oil) - in other words, the example above would take 4 teaspoons
oil, AS WELL AS the normal oil called for in the recipe.  This egg
whites and oil combination is essentially what is in egg-beaters along
with some food coloring and other strange stuff.  None of the other
stuff is necessary.  If an "eggy" look will improve your acceptance of
the finished product, use a whisper of yellow food coloring in the
batter - just a drop.

When cooking, replace melted butter called for with the canola oil...if 
butter is needed for flavor, use 1/3 butter and replace the rest with 
oil.  You can also use the 1/3 plus oil rule with margarine - the flavor
is there with much less saturated fat (yep, Margarine is loaded with it
too)

To reduce the fat, you can usually safely cut 1/2 the oil or fat called
for in a recipe without endangering the texture of the product.  You
can make waffles on a non-stick waffle iron sprayed with PAM and save
many calories.  When reducing fat, calculate the total required, including
the egg yolk replacement and halve that amount.

When baking, I find that I can halve the amount of salt called for and
replace salt with the "lite salt" which is half potassium chloride and
half sodium chloride - I reduce my sodium, don't lose flavor, AND I get
some potassium which is good for me.  If you are on a severly restricted
diet, consult your physician before using lite salt - it does contain
some sodium.  

Instead of butter to top your waffles use NOTHING....really, once you get
the sweet stuff on top, how much do you really taste?  I like my waffles
and pancakes BETTER this way now that I'm used to it.

Instead of syrup, make a compote of dried fruits poached in just enough
fruit juice to keep them from burning.  Also try applesauce (cinnamon
added) or the new pineapple sauces.  You can use fruit canned in juice
by pouring off the juice, stirring a little cornstarch into the juice
and heating to thicken the juice - stir in the fruit and use over the
waffles.  Try the new cranberry and fruit sauces too.  Try Smuckers
brand low-sugar spreads.

    Looking for nutritious waffle recipes.  My 2-year old will not eat
    anything but waffles, and I thought I could improve on the store-bought
    version.  I have extracted a couple from this note and two others in this
    file.  Anybody have any others?  Did anyone catch Marion Morash doing
    the sweet potato version on the Victory Garden?  I didn't get the
    proportions, and would appreciate any educated guesses.  How about a
    cookbook recommendation?
    Sarah

There's a fabulous recipe for pumpkin waffles in the Frog Commissary
Cookbook which I don't happen to own :-(. I've had them, and they are
delicious. You could probably substitute almost any winter squash
(adjusting for moisture content, of course).

                <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;5 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 2096.5                          Waffles                              5 of 5
KOLFAX::WHITMAN "Acid Rain Burns my Bass"            28 lines  12-MAR-1992 19:42
                       -< Frug's waffle recipe is good >-
--------------------------------------------------------------------------------
                     -< NUtritious waffle recipes needed >-

<    proportions, and would appreciate any educated guesses.  How about a
<    cookbook recommendation?

Sarah,

	I love the recipe the Frugal Gourmet has in his "Cooks American" book.
He also has some variations that the Kids will love (see below).



    MOM'S BASIC WAFFLE BATTER (Frugal Gourmet Cooks American Page 271)

   1 3/4 c all-purpose flour		4 tlbs melted butter or oil
   2 tsp   baking powder		1 1/2 c milk
   1/2 tsp salt				3 egg whites beaten until stiff
   1 tbl   sugar			3 egg yolks beaten

    Mix dry ingredients together, Mix in egg yolks, butter/oil and milk. Do not
over mix.  Fold in, most gently, the beaten egg whites.

Variations:
- Chocolate Waffles     - blend a bit of chocolate syrup into the batter.
- peanutbutter waffles	- using a fork stir in 4 tbls of HOT water with 4 tlbs
			  peanutbutter and stir into basic batter.
- Banana waffles	- use old brown over ripe bananas (to taste I guess)
- cornmeal waffles	- add 1/2 c of cormeal to basic batter
- bacon waffles		- fry bacon and place 2 or 3 slices on top of batter
			  when you put it in the waffle iron
- clam waffles		- add a 6 1/2 oz drained can of minced clams to basic
			  batter


		BELGIAN WAFFLES

	4 eggs, separated	1 c flour
	1/2 tsp vanilla		1/2 tsp salt
	3 tbl butter, melted	1 c milk

   beat egg yolks until very light. Add vanilla and butter. combine flour and
salt and add with milk to egg mixture.  Beat well.  Beat egg whites until stiff
and fold gently into batter.


Enjoy

Al

Re .3

We make waffles with whole wheat bread.  Just soak the bread in a milk and 
egg mixture as if you were making French Toast, then cook in the waffle 
iron.  If your 2 year old puts lots of syrup on the waffles, then (s)he'll 
never know the difference.  Otherwise, they do taste a bit different and 
may not work, but a little cinnamon might help out.  I acutually spread the 
all fruit jam on mine instead of using syrup.

I believe the exact recipe came with our waffle iron, but don't know where 
the recipe is now.

    Now there's an idea! What a great short-cut. I'll try it out on him soon
    and see if he buys it. Thanks!
    Sarah

    This seemed as good as any place to put this..  

    Does anyone know of any place that sells waffle irons here in the UK? 
    or alternatively.. does anyone have a waffle iron that they want to
    sell (someone that lives here of course ;-) ) 

    desperate of Sunny Solent,
    gailann

    You won't believe how great these waffles are!  My whole family is
    hooked on them now.  You will kick yourself if you don't try them.
    
    Golden Waffles  (Note: No eggs, butter, milk, etc.)
    
    	8 Cups Rolled Oats
    	3/4 Cup Soy Flour (fresh is best)
    	1 - 2 Tsp. Salt
    	1/2 Cup Dates (or 1/4 Cup Honey)
    	6-10 Cups of Water
    
    Mix first 4 ingredients in a bowl, then add the water a bit at a time,
    stirring well.  Watch consistency of batter as the oats absorb the
    water.  It should stir easily but not be too thin.  Put mixture in a
    blender (some or all) and blend until smooth.  You will probably need
    to add more water, but only enough to keep the mixture moving.  It
    should resemble a cake batter when ready.  Scoop some batter into a hot
    waffle iron.  You decide how much batter to use by how big your waffle 
    iron is.  1 level cup fits into a Belgian Waffle maker.  This recipe 
    puffs up nicely unlike other whole grain/no egg recipes.  Cook on high 
    for 8-10 minutes.  Do not peek until the steam stops.  These freeze 
    very well.
    
    * If you leave out the sweetener you can use your waffles instead of
      bread with sandwich fillings.  This is pure nutrition!
    
    * I make my fresh Soy Flour by putting the soy beans in my seed/coffee
      grinder, because I only make a 1/2 batch of waffles at a time.  I think 
      the freshness really adds to the taste and nutrition.  And it only 
      takes a moment.
    
    * My favorite way to eat these is at work (pop one in a toaster oven)
      pulled apart like syrian bread and dipped in applesauce.

    Does anyone have any more waffle recipes?  Buttermilk, yogurt or sour
    cream waffles, especially?  I make these every week and want some
    variation.
    
    I've been making Joy of Cooking, but I found that they come out hard
    and crunchy all the way through, which isn't how I like them.  I
    noticed that they have a much proportion of liquid to flour than
    most waffle recipes I've seen (2 cups flour, 1 1/2 cups buttermilk)
    and was wondering if that was responsible?  Also, I have a waffle iron
    that came without instructions.  It is also a grill, so it has an
    adjustable temperature...I'm wondering if I'm making it too hot or too
    cool (they have a section of the temp control marked off as "for
    waffles" but there is variation within that.)  Waiting till the steam
    stops (as traditionally advised as to when waffles are done) ends up
    with waffles nicely browned but crunchy through and through.
    
    Thanks,
    D!

    Oh, I'll put it one I've found, too.
    
    Gingered Apple Sauce Waffles
    from Eating Well
    -----------------------------
    
    1 c whole wheat flour
    2 tsp sugar
    1/2 tsp baking powder
    1/2 tsp baking soda
    3/4 tsp ground dried ginger
    1 1/2 c buttermilk
    1/2 c unsweetened apple sauce
    1 egg, seperated
    2 T oil
    
    Beat eggs whites stiff.  Mix wet ingredients.  Mix dry ingredients. 
    Mix wet and dry till smooth.  Fold in egg whites.  Bake in heated
    waffle iron 3 minutes or until steam stops.

    I use the recipe in my Betty Crocker Cookbook.  I think it's
    on page 31 :-)  [if not that page it's certainly close]  I'll
    copy it in tomorrow.
    
    ed

    I have Betty Crocker - that's my stock pancake recipe. I looked up
    Waffles in the index and couldn't find anything.
    
    D!

    look on the pancake page for those little boldface titles
    that indicate "modifications to above" recipes.  Generally
    waffles require a little more oil to keep them from sticking
    to the grids.  I've often not added the extra oil but never
    used a recipe with "less oil" succesfully.
    
    It helps to use PAM or some other spray lube too, when the
    iron is cold.  :-)
    
    ed

BLUEBERRY YOGURT WAFFLES
------------------------

4 TBS (1/2 stick) unsalted butter
1 3/4 cups all-purpose flour
1 1/2 tsp. double-acting baking powder
1/4 tsp. baking soda
1/8 tsp. ground cinnamon (optional)
1/3 cup sugar
1 cup plain yogurt
1 cup milk
2 large eggs
1 tsp. pure vanilla extract
1 cup fresh blueberries (or use unsweetened frozen berries-do not thaw-or
   unsweetened canned berries, drained and patted dry)
Maple syrup for topping


Preheat your waffle iron.  If you want to hold the waffles until serving
time, preheat your oven to 200 degrees.

Melt the butter; reserve.  In a large bowl, whisk together the flour, baking
powder, baking soda, cinnamon, and sugar.  In another bowl, vigorously whisk
together the yogurt, milk, eggs, and vanilla.  Gradually pour the liquid
ingredients over the dry ingredients, whisking until just combined.  Fold
in the blueberries and melted butter.

Lightly butter or spray the grids of your iron, if needed.  Brush or spray
the grids again only if subsequent waffles stick.

Spoon out 1/2 cup of batter (or the amount recommended by your waffler's
manufacturer) onto the hot iron.  Smooth the batter almost to the edge of
the grids with a metal spatula or wooden spoon.  Close the lid and bake
until browned and crisp.

Serve the waffles immediately or keep them, in a single layer, on a rack in
the preheated oven while you make the rest of the batch.

Serving suggestion by the author:  I'm a purist when it comes to these.  I
think they should be served on warm plates with gently warmed maple syrup
poured over them.

This recipe is from Cook's Magazine, November/December issue:

THE BEST BUTTERMILK WAFFLES
---------------------------

Author's note:  The secret to great waffles is a thick batter, so don't expect
to pour this one.  Make toaster waffles out of leftover batter--undercook
the waffles a bit, cool them on a wire rack, wrap them in plastic wrap and 
freeze.  Pop them in the toaster for a quick breakfast.

1 cup all-purpose flour
1 TBS cornmeal (optional)
1/2 tsp. salt
1 tsp. baking soda
1 egg, separated
7/8 cup buttermilk
2 TBS unsalted butter, melted

1.  Heat waffle iron.  Whisk dry ingredients together in a medium bowl.  Whisk
    yolk with buttermilk and butter.  

2.  Beat egg white until it just holds a 2-inch peak.

3.  Add liquid ingredients to dry ingredients in a thin steady stream while
    gently mixing with a rubber spatula; be careful not to add liquid faster
    than you can incorporate it.  Toward end of mixing, use a folding motion
    to incorporate ingredients; gently fold egg whites into batter.

4.  Spread appropriate amount of batter onto waffle iron.  Following 
    manufaturer's instructions, cook waffle until golden brown, 2 to 5 
    minutes.  Serve immediately.  (You can keep waffles warm on a wire rack 
    in a 200-degree oven for up to 5 minutes.)

Another recipe if you're out of buttermilk:


ALMOST-AS-GOOD-AS-BUTTERMILK WAFFLES
------------------------------------

Author's note:  If you're out of buttermilk, try this sweet-milk variation.
By making your own baking powder using baking soda and cream of tartar and
by cutting back on the quantity of milk, you can make a thick, quite
respectable batter.  The result is a waffle with a crisp crust and moist
interior.

Follow Steps 1 through 4 in The Best Buttermilk Waffles, adding 2 tsp. cream
of tartar to the dry ingredients and substituting a scant 3/4 cup milk for
the buttermilk.

Hi

My boyfriend made the Almost-As-Good Buttermilk Waffles (564.23) yesterday
and they are really good.  I recommend these to anyone who loves waffles.

Di

    
    How about some good belgium waffle recipies?  I just started to make
    Belgium waffles and the batter is much much more thinner then
    the normal waffle recipies.
    
    I used the belgium waffle recipie from the directions that came with
    my belgium waffle iron.  It's different..well different to me.
    It calls for egg whites whipped folded into the mixture.
    
    I did try to use the everyday waffle recipe in the belgim waffal
    iron...and it does not work!  Its way tooooooo thick.
    
    Louisa

    I have used ordinary waffle recipes in my non-stick Belgian Waffler
    and have had no problems as longs as I wlso use non-stick cooking
    spray.
    
    ed

    The idea in using the whipped egg whites is to make the batter real
    	light, but it's still is fairly runny.  I'll try to bring in the
    	recipe for my waffle iron.  I usually make a dozen or so and freeze
    	up the ones that don't get eaten after a day or so.  To get that
    	crisp outside again, after thawing, I just cut them in half and put
    	them into a regular 4-slice toaster for a medium setting.  Works every
    	time!!
    
    
    	-VT

    
    I tried the normal waffle recipe in my belgium iron and it did not
    taste the same.  It tasted like a normal waffle, not as light and
    fluffy as the belgium recipe.
    
    Louisa

�    I tried the normal waffle recipe in my belgium iron and it did not
�    taste the same.  It tasted like a normal waffle, not as light and
�    fluffy as the belgium recipe.
    
    It's the batter, not the iron, that is responsible for the taste and
    texture.

re: .25

In the April issue of the Williams-Sonoma catalog, there's an ad for belgian
waffle mix.  I'll type in the description.  Maybe it'll be more like what
you're looking for.

	"A Cordon-Bleu chef developed this flavorful mix from a
 	 centuries-old Belgian recipe.  Each 18-oz. sack combines
	 wheat and crunchy rice flours, sugar, whole eggs, leavenings
	 and spices to make ten servings of thick Belgian waffles,
	 standard waffles or pancakes.  Simply add liquid ingredients."

Set of two 18-oz. packages is $9.50.  The item number is #51-798793, and the
toll-free number for ordering is 1-800-541-2233.