br>Spray preheated waffle iron with non-stick cooking spray.
b>yeast in the water. In a large bowl, stir the flour with
Sprinkle yeast over warm milk stirring to dissolve.
Beat egg yolks and add to yeast mixture with vanilla.
Sift together flour, salt, and sugar and add to liquid ingredients.
Stir in melted butter and combine thoroughly.
Beat the egg whites until stiff and carefully fold into batter.
Let mixture stand in a warm place about 45 minutes or until it doubles in bulk.
Use 1-1/3 cups mix per waffle in your hot waffle iron.
Sprinkle with powdered sugar.
Sprinkle the yeast and white sugar over warm
Add sugar and yeast to warm milk. Mix all ingredients together except for egg whites, incorporating the elements in order listed.
Let dough rise at least 3 hours.
Beat the 8 egg whites until stiff. Gently fold the whites into the mix with a fork. Add 1 / 2 pearl sugar and a pinch of salt. Mix well.
Cook as desired in a waffle iron.
Sprinkle the yeast over warm milk; stir to
My original posting of this recipe did not include salt. I
Mix yeast with 1 cup of the flour.<
affle (1 cup for a Belgian waffle).
Cook for 2
hisk into egg mixture. Dip waffles into egg mixture then arrange
In a small bowl, dissolve yeast in 1/4 cup warm
Sprinkle yeast over milk; stir to dissolve.
Beat egg yolks; add to yeast mixture with vanilla.
Add dry ingredients.
Stir in melted butter.
Beat egg whites until stiff; fold into batter.
Let mixture stand in warm place until mixture doubles in bulk.
Use 3/4 to 1 cup batter per waffle.
Batter keeps well in refrigerator for a week.
Good with strawberries and whipped cream.
In a a large bowl combine flour, yeast, sugar and salt.
Mix well.
Heat milk, water and butter until warm (120 to 130 degrees; butter does not need to melt).
Add to flour mixture.
Add eggs. Using electric mixer, blend at low speed until moistened.
Beat one minute at medium speed.
Cover bowl with plastic wrap and foil.
Refrigerate several hours or overnight.
Pour on waffle iron and cook until browned.
Sprinkle yeast over warm milk.
Stir to dissolve.
Beat egg yolks and add to 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 and let mixture stand in a warm place until it doubles in bulk.
Use 1/2 cup mix per waffle.
In a small bowl, dissolve the yeast in 1/4 cup warm milk. Beat the egg whites just until stiff peaks form. In a large bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. Add the yeast mixture, salt, vanilla, and then alternate between the flour and remaining milk. Gently fold the egg whites into the waffle batter. Cover the batter without touching it, and then set it in a warm place to rise until it doubles in volume, about 1 hour. Cook in a waffle iron according to manufacturer's instructions.
Mix all ingredients together except for butter and sugar.
Let stand for 30 minutes.
Add butter and finish by adding sugar.
Form balls (like a small apple) out of dough.
Let stand for another 15 minutes.
Preheat waffle maker.
Place 1 doughball in the center.
Close waffle maker.
Cook 3 minutes.
No need to grease waffle maker.
Serve hot topped with your favorite fruit or syrup.
Combine the egg-milk mixture with the flour mixture and whisk
For the Waffles:.
Stir the flour, wheat
Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes.
In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree.
Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature.
Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.
Melt half the butter in a pan and saute the anchovies for 3-4 mins. Remove the fillets and smash them with a fork. Melt the remaining butter in another pan and add the flour and stir. Pour in the lemon juice and simmer for 4 mins. Add the anchovies and stir well.
Mix the chives and Belgian endive in a bowl and sprinkle the salad with the anchovy butter. Serve garnished with the remaining chives.