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14
BELGIAN WAFFLES
2-2/3 cups all-purpose flour
2-1/4 tsp. RED STAR® active dry yeast
2 tablespoons sugar
1 teaspoon salt
1-3/4 cups milk
1/4 cup water
1/4 cup butter
3 eggs, separated
1. Sift flour, yeast, salt and sugar together in a bowl.
2. In a microwave or double boiler, heat milk, water and butter
until very warm, 120°-130°F (butter does not need to melt).
3. Use an electric mixer to blend the eggs into the milk mixture.
4. Pour the milk mixture into the dry ingredients and use the mixer
to mix thoroughly.
5. Cover the bowl tightly with plastic wrap or foil and refrigerate
for at least 6 hours or overnight.
6. Condition and preheat Waffle Baker.
7. Pour approximately 1 cup of batter onto the lower Waffle Plate
using an “X” pattern. Close the Lid, turn the Temperature
Control Dial to the desired setting, and bake. Repeat with
remaining batter.
Makes 12 (4-inch) waffles
13
CORN WAFFLES
2 (8-1/2-oz) packages corn muffin mix
2 eggs
1/4 cup vegetable oil
1-1/2 cups milk
1 (15-oz) can whole kernel corn, drained
2 (4-oz) cans chopped green chilies, drained
2 cups grated American Cheese
1. Condition and preheat Waffle Baker.
2. Use a spoon to stir corn muffin mix, eggs, vegetable oil, and
milk together. The batter will be slightly lumpy.
3. Stir in corn, chilies and cheese.
4. Pour approximately 1 cup of batter onto the lower Waffle
Plate using an “X” pattern. Close the Lid, turn the
Temperature Control Dial to the desired setting, and bake.
Repeat with remaining batter.
Makes 12 (4-inch) waffles