Tuesday, May 3, 2011

Recipe of the Month...

...Well, that is, last month's recipe.  'Tis a little late, I know, but hopefully better late than never.  Besides, once you see what the recipe is for and how delicious it looks... I doubt you'd want to miss it!  It is a family favorite, a delicious classic breakfast, and could you get much better than...

Honestly, what could be better than waffles, whether for breakfast, lunch or supper!  A hot sizzlin' and crispy, melt-in-your-mouth waffle, smothered with butter and your favorite toppings! Yummmy!

This is a recently new recipe that Mom discovered.  We liked them so much that we thought we would share the recipe with all of you, our dear readers, so that you too may hopefully enjoy! 

We have made waffles many times over the years, but have often had much trouble with them sticking to the waffle iron.   So frustrating!   About a year ago we discovered that our recipe needed to have oil in them to make them not stick.  Since then we have used recipes with oil in them and have  generously sprayed our iron and have not had any trouble with them sticking whatsoever! 

Here's how to make "World's Best Waffles!":
Yields: approximately 8 waffles

First, to give you a little heads up, so that proper preparation can prevent poor performance, these have to sit for about 45-60 minutes so that they can rise until doubled.  Mom has this highlighted in our cookbook.

In a large mixing bowl, mix together until dissolved:
2 cups warm milk or buttermilk (we like to use the buttermilk from making our butter)
1 package (equaling 1 Tbsp.) active dry yeast
1 Tbsp. sweetener (we like to use Evaporated Cane, but it's your choice)

Next, separate 4 eggs. 

Beat egg yolks lightly, then add to the yeast mixture along with 1 tsp. vanilla extract. 

Sift together in a separate bowl:
2 1/2 cups whole wheat pastry flour
1/2 tsp. salt

Stir flour mixture into the yeast mixture, just until combined.  You want to be very careful to not over mix your waffle batter. 

Add 1/2 cup melted butter or coconut oil (coconut oil is our prefered) and mix well. 

Next, beat the egg whites until stiff peaks form and fold them into the waffle batter. 

Cover the bowl and let rise until doubled, which is about 45-60 minutes. 

Also, if serving a meat with the waffles, now is a great time to get them fryin'!

Once risen, preheat your waffle iron.  If using an iron like ours, we find that you must get the iron nice and hot or the waffles just don't turn out as well.  We just love our old fashioned waffle iron.  It is cast iron.  Mom found it on ebay several years ago.  It is sooo neat!  

 When iron is hot, pour batter into the iron and allow to cook until golden. 

Pop them out of the iron and onto a plate.  Our family likes to serve them as they come off the iron.  There is nothing better than fresh off the griddle or iron for pancakes and waffles.  Besides that then we can serve them exactly as everyone likes them best.   

This one is for Daddy as he does not like them crispy!

Smoother them with butter and add your toppings!  We like to add blueberry or cherry topping with a little maple syrup.  Also, ground flax seeds are a delicious complement, adding a nutty texture, not to mention the health benefits of the good oil and fiber it gives.  Yogurt is delicious on them too.  Just add your favorites!  Our family will never forget the very first time we were visiting some extremely good friends from Connecticut and they served  waffles one morning for breakfast.  They had several choices for toppings, one of them being a salmon pea gravy.  Britt and I were too shy to ask for the maple syrup to be passed from the other end of the table and just thought we'd try the salmon pea gravy.  Let me tell you.  . . that is one way to cure two young ladies of shyness!  I'm glad they enjoy it but well, lets just say that we did not ask for the recipe.  Oh, such sweet memories!  We love you Stover's.

We had such fun preparing these last week and taking pictures to share on the blog that even the boys added in their special touch.  I guess they take their waffles pretty serious! 

At ease solders!  You can eat them.  They are all yours!

1 comment:

  1. I was wondering just the other day whether I had missed the "recipe of the month".
    After reading through your waffle toppings I got the hankering for a waffle topped with cherries and cream cheese. MMMMMM!
    Sometimes for lunch (or a snack) JuneBug and I will top our leftover waffles with peanut butter. It is different but good.