World Class Waffles
 
2-1/4 cup  all-purpose flour
3 Tbsp  sugar
1 package  fleischmann's rapid rise yeast
3/4 tsp  salt
2 cup  warm milk (105 to 115f)
3   eggs
1/3 cup  butter or margarine -- melted
2 tsp  vanilla extract
 
in large bowl, combine all ingredients in order listed; mix just until 
blended. 
cover; let rise in warm, draft-free place until doubled, about 1 hour or 
cover and refrigerate overnight, if desired. 
stir down batter; bake in hot, greased waffle iron until steaming stops 
and 
waffles are golden brown. 
serve immediately with your favorite toppings. 
 
* feather-light waffles 
separate eggs. beat yolks lightly with fork; add as directed for whole 
eggs. 
cover and reserve egg whites in refrigerator. 
immediately before cooking waffles, beat egg whites with electric mixer 
until stiff, but not dry; fold gently into batter. 
 
* spiced waffles 
stir 1 teaspoon ground cinnamon or ground cardamom or 1/2 teaspoon ground 
nutmeg into batter. 
 
serving size : 4 
 
"fleischmann's yeast" 
"http://www.breadworld.com/index.html" 
 
notes : * fleischmann's active dry yeast may be substituted for rapid 
rise 
yeast. 
 
dissolve 1 package active dry yeast in 1/4 cup warm water (105 to 115 f). 
prepare batter as directed, except reduce milk to 1 3/4 cups and add 
dissolved yeast along with milk. 
 
  homemade syrup with variations
1 cup  granulated sugar
2 cup  water
1 Tbsp  molasses
1 tsp  vanilla extract
1 tsp  maple extract or 1 teaspoon rum extract
 
put sugar, water and molasses into a saucepan. cover and bring to a boil. 
when sugar crystals are thoroughly dissolved, add vanilla and maple or rum 
extract. 
 
variations 
for other syrups, omit molasses and use light corn syrup instead. 
substitute 
one of the following for the maple extract: 
 
1 tsp  coconut extract
1 tsp  banana extract plus 3 drops yellow food color
1 tsp  orange extract plus 3 drops yellow and 1 drop red food color
 
-- 
old magic 1 
 
 
 
-- 
(ID: 3752) Mirror: rec.food.recipes: Wed, Feb 2, 2005


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