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BELGIAN COOKIES
This recipe gives best results in the Belgian Waffle Maker
1 cup (250 ml) butter or margarine 1/2 tsp. (2 ml) salt
1 cup (250 ml) sugar 2 eggs (or equivalent)
1 Tbsp. (15 ml) vanilla 2-1/4 cups (550 ml) flour
Preheat Waffle Maker. Put butter and sugar in large mixing bowl. Cream together
on medium-low. Add vanilla and salt. Increase speed to medium. Add eggs
(or equivalent). Mix until smooth. Decrease speed to low, add flour. Mix well.
Divide 3/4 cup batter into four portions and drop on each corner of the grids.
Close Waffle Maker. Bake until steam no longer escapes, about 3-5 minutes.
Carefully remove from waffle maker with non-metal turner to wire rack. Allow waffles
to cool. Serve plain or with your favorite fruit filling and whipped cream.
YIELD: 4 WAFFLES
RICH BELGIAN-STYLE WAFFLES
Serve a special waffle for brunch or dessert
1 egg yolk 2 tsp. (10 ml) sugar
1 cup (250 ml) sour cream 1 tsp. (5 ml) baking powder
1/2 cup (125 ml) milk 1/2 tsp. (2 ml) salt
3 Tbsp. (45 ml) butter, melted 1/4 tsp. (1 ml) baking soda
1 cup (250 ml) flour 1 egg white, stiffly beaten
Preheat Waffle Maker. Put all ingredients, except egg whites, in a large mixer bowl.
Beat on low until moistened. Increase to medium, mix until smooth. By hand,
gently fold in beaten egg white. Pour a rounded 1/2 cup (125 ml) batter over grids.
Close Waffle Maker, bake until steam no longer escapes, about 3-5 minutes.
Repeat. Serve while hot with warmed syrup or Strawberries Romanoff.
YIELD: 5 WAFFLES