On Mon 25 Jul 2005 08:39:48p, Terry Pulliam Burd wrote in
rec.food.cooking:

> ...or waffle makers, whichever your label of choice. Does anyone have
> a recommendation for one that is a) relatively fast (under 10 mins.,
> for cryin' out loud), b) easy to clean up and c) cooks waffles
> uniformly (no pale patches, while other patches look to be getting
> overdone). I have a Salton that I am not happy with one little bit.
> Can take up to 15 mins. to produce an unevenly cooked waffle.
>
> I've looked through epinions.com and mosts of the reviews seem to be
> from people who think a waffle iron is just a step up from Eggos. Any
> real foodies have a recommendation? TIA.
>
> My favorite waffles:
>
> @@@@@ Now You're Cooking! Export Format
>
> Butter-Rich Waffles
>
> breakfast
>
> 2 eggs; separated
> 1 1/2 cups milk; not non-fat
> 2 teaspoons baking powder
> 1 cup flour
> 1/2 cup unsalted butter; melted and cooled
>
> Heat a waffle iron.
>
> In a bowl, beat the egg whites until stiff, but not dry. Reserve.
>
> In another bowl,combine the egg yolks, mik, baking powder, flour and
> melted butter and beat until smooth. Fold in the reserved egg whites.
> Bake until crisp according to the directions on your waffle iron.
> Serve hot with your favorite toppings.
>
> Variations: For a less rich version, reduce the amount of butter to
> 1/4 cup.
>
> Substitute buttermilk, sour cream (not nonfat) or yogurt (not nonfat)
> for the milk. Reduce baking powder to 1/2 teaspoon and add 2/3
> teaspoon baking soda.
>
> Contributor: James McNair's _Breakfast_
>
> Yield: 6 Servings


Terry, I have a very inexpensive "Morning Baker" waffle iron by
Proctor-Silex. At the time I bought it they made 2 models, one with a
regular grid and one with a Belgium grid. I bought the regular. Over the
years I've had half a dozen waffle irons and have gotten the best results
with this one. It's non-stick and very easy to clean. I've never timed
it, but I think it takes 10 minutes or less to bake a waffle. It
makes 1 round waffle suitable for 1 serving.

My favorite recipe is from an old edition of Good Housekeeping Cookbook.

Special Day Waffles

2 C Sifted All-purpose Flour
3 Ts Double-acting Baking Powder
1 T Baking Soda
1 T Salt
2 C Buttermilk
4 Eggs, Well Beaten
1 C Melted Butter

Sift flour, baking powder, soda, salt. Combine buttermilk, eggs; add to
flour mixture. With hand beater, or mixer at high speed, beat until
smooth; whisk in butter.

When waffle iron is ready to use, pour batter into center of lower half
until it spreads about 1" from edges. Bring cover down gently. Cook
until no steam escapes. Do not raise cover during baking.

When waffle is done, lift cover; loosen waffle with fork; serve at once.
Reheat iron before pouring in next waffle.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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