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ISO: ISO Michael or others for advice on waffles in quantity. I want to set up a do-it-yourself waffle
- Thread starter joe
- Start date
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You guys have me considering cancelling on the group of family and friends that I'm having on Easter
and starting over with a much more sophisticated, waffle-as-art-loving cast.
Alas, Easter is my turn with my family, because it's one holiday that can be celebrated outdoors (big family; tiny house) so I have to keep it simple.
BUT, if I made creme anglais, and slipped some Grand Marnier into the strawberries, would anyone object? I'll let you know.
and starting over with a much more sophisticated, waffle-as-art-loving cast.
Alas, Easter is my turn with my family, because it's one holiday that can be celebrated outdoors (big family; tiny house) so I have to keep it simple.
BUT, if I made creme anglais, and slipped some Grand Marnier into the strawberries, would anyone object? I'll let you know.
This reminds me again of cholesterol. I use the waffle recipe from Joy of Cooking with sour cream &
separately beaten egg whites PLUS lots of melted butter. They are the best I've had, ever. But now I am seeing just how much cholesterol is going into this old body.
Yikes
And they would not work for your needs on that day, I suspect.
separately beaten egg whites PLUS lots of melted butter. They are the best I've had, ever. But now I am seeing just how much cholesterol is going into this old body.
Yikes
And they would not work for your needs on that day, I suspect.
Joe...you've totally inspired me.
I want to have a waffle brunch now! I just checked with a friend of mine and we're looking at dates.... smileys/smile.gif
Did you see the January issue of Sunset Magazine? There's an article about a woman who hosts a soup night once a month in the winter. She supplies the soup and everyone else brings stuff to go with it...desserts, wine, bread, etc.
I'm thinking about doing something like that with the waffle buffet. I'll supply the batter and ask everyone to bring their favorite waffle topping (peanut butter, jam, syrup, honey, cinnamon, chocolate, etc.). People always bring mimosa fixings and stuff too.
And since I've never made waffles from scratch, I better start researching some batter recipes! Thanks for the inspiration. smileys/smile.gif
I want to have a waffle brunch now! I just checked with a friend of mine and we're looking at dates.... smileys/smile.gif
Did you see the January issue of Sunset Magazine? There's an article about a woman who hosts a soup night once a month in the winter. She supplies the soup and everyone else brings stuff to go with it...desserts, wine, bread, etc.
I'm thinking about doing something like that with the waffle buffet. I'll supply the batter and ask everyone to bring their favorite waffle topping (peanut butter, jam, syrup, honey, cinnamon, chocolate, etc.). People always bring mimosa fixings and stuff too.
And since I've never made waffles from scratch, I better start researching some batter recipes! Thanks for the inspiration. smileys/smile.gif
Dare I post another? not T&T, but want to try. Gingerbread Waffles.
Gingerbread Waffles
Rachael Ray
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table
Preheat waffles iron.
In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
Seems like this might stick easily. I would use lots of oil on the iron.
Gingerbread Waffles
Rachael Ray
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table
Preheat waffles iron.
In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
Seems like this might stick easily. I would use lots of oil on the iron.