Another cooking lesson with Kate visiting for breakfast. Do you get the theme that Lewis and Judy think breakfast is the only true meal of the day! Kate does not like cooked eggs so we have to be creative with no omelets and the like. So this morning's treat was waffles. Lew got a Belgium waffle iron for Christmas about 5 years ago and we have only used it once. He has also never used a recipe that is yeast based. So it was experimental all the way around.
We had some peaches in the freezer labeled Summer 2006. We heated these up with a little sugar as a topping. We also had some Raspberry Sauce that way homemade by Cleatus Moorehead who brought it along with Cheese Cake during the week. We had a wonderful visit. The Raspberry Sauce was wonderful on the waffles and the recipe is below.
WAFFLES, REFRIGERATOR STYLE (Adapted from Cooks.com)
Super light waffles - whip up the batter the night before
1 pkg. active dry yeast
5 c. all-purpose white flour
1/2 c. sugar
1 tsp. salt
2 tsp. baking soda
1 qt. buttermilk
3/4 c. butter, melted
4 eggs
In a large bowl, combine yeast, flour, sugar, salt and baking soda. Stir in buttermilk and butter. Add eggs, one at a time, mixing well so that batter is well blended. Cover with plastic wrap and store in refrigerator overnight.
When ready to make, bake waffles in waffle iron according to manufacturer's instructions. Place baked waffles in a single layer directly on oven racks in a 300 degree oven for at least 5 minutes or until ready to serve.
To store, cool waffles completely on wire racks, wrap and freeze for up to one month. Reheat waffles in toaster without thawing.
Lew made our waffles with just 1/3 of the recipe.
From http://www.cooks.com/rec/view/0,174,149172-253199,00.html
Raspberry Sauce for Cheese Cake or Waffles
Cook in small saucepan:
1 cup frozen raspberries
One cup of water
1/4 cup of sugar.
For thickening combine well in separate small bowl
1 Tablespoon cornstarch
¼ cup cold water
Bring raspberries, water and sugar to boil until the sugar dissolved.Add the cornstarch mixture. I will be cloudy at first but quickly clear and get thick.
Recipe shared from Cleatus Moorehead, former Williamson County Teacher
