....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 "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

In article >, Terry Pulliam
Burd > wrote:

> ...or waffle makers, whichever your label of choice. Does anyone have
> a recommendation for one

I've got an Oster non-stick-surface thang that does the trick nicely.
Downside is that this model makes only two ~4" square (regular, not
Belgian-type deep depressions) waffles at a time. Rob loves 'em. Bakes
evenly AFAICS.

> Can take up to 15 mins. to produce an unevenly cooked waffle.

Serious? JeezLouise

> Terry "Squeaks" Pulliam Burd
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

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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Wayne Boatwright wrote:
>
> 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.

I have the Belgium grid Proctor-Silex one. I bought it used, and I've
had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make waffles,
just to be careful) and easy to wipe clean. I know for a fact it takes
less than 10 minutes to make an excellent, evenly cooked waffle -- 1
round waffle, suitable for 1 serving (it doesn't have the lines that
divide the waffle into quarters).

My "favorite" waffle to make with it is a cornbread waffle to have with
stew or chili.

Alexis

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

>
>
> Wayne Boatwright wrote:
>>
>> 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.
>
> I have the Belgium grid Proctor-Silex one. I bought it used, and I've
> had it for 6 or so years now. I agree with Wayne -- non-stick
> (although I do also butter or spray the surface before I make waffles,
> just to be careful) and easy to wipe clean. I know for a fact it takes
> less than 10 minutes to make an excellent, evenly cooked waffle -- 1
> round waffle, suitable for 1 serving (it doesn't have the lines that
> divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

> My "favorite" waffle to make with it is a cornbread waffle to have with
> stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

TIA

--
Wayne Boatwright *¿*
____________________________________________

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


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On Mon 25 Jul 2005 09:21:01p, Melba's Jammin' wrote in rec.food.cooking:

> In article >, Terry Pulliam
> Burd > wrote:
>
>> ...or waffle makers, whichever your label of choice. Does anyone have
>> a recommendation for one
>
> I've got an Oster non-stick-surface thang that does the trick nicely.
> Downside is that this model makes only two ~4" square (regular, not
> Belgian-type deep depressions) waffles at a time. Rob loves 'em. Bakes
> evenly AFAICS.

Barb, I also have this same model. It does make great waffles. I bought
the Proctor-Silex later because of the waffle size. I've always liked the
larger round ones better.

If I have to make waffles for guests, which is rare, I pull out both waffle
irons. All the other irons I've owned I've gotten rid of.

>> Can take up to 15 mins. to produce an unevenly cooked waffle.
>
> Serious? JeezLouise
>
>> Terry "Squeaks" Pulliam Burd



--
Wayne Boatwright *¿*
____________________________________________

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


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Wayne Boatwright wrote:
> On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:
>
> >
> >
> > Wayne Boatwright wrote:
> >>
> >> 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.
> >
> > I have the Belgium grid Proctor-Silex one. I bought it used, and I've
> > had it for 6 or so years now. I agree with Wayne -- non-stick
> > (although I do also butter or spray the surface before I make waffles,
> > just to be careful) and easy to wipe clean. I know for a fact it takes
> > less than 10 minutes to make an excellent, evenly cooked waffle -- 1
> > round waffle, suitable for 1 serving (it doesn't have the lines that
> > divide the waffle into quarters).
>
> Yes, true for the Belgium style grid. The regular grid does that the
> dividing lines for quarters.
>
> > My "favorite" waffle to make with it is a cornbread waffle to have with
> > stew or chili.
>
> That sounds good, Alexis. Could you post the recipe for the cornbread
> waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Alexis

On Mon 25 Jul 2005 10:23:47p, Alexis wrote in rec.food.cooking:

>
>
> Wayne Boatwright wrote:
>> On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:
>>
>> >
>> >
>> > Wayne Boatwright wrote:
>> >>
>> >> 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.
>> >
>> > I have the Belgium grid Proctor-Silex one. I bought it used, and
>> > I've had it for 6 or so years now. I agree with Wayne -- non-stick
>> > (although I do also butter or spray the surface before I make
>> > waffles, just to be careful) and easy to wipe clean. I know for a
>> > fact it takes less than 10 minutes to make an excellent, evenly
>> > cooked waffle -- 1 round waffle, suitable for 1 serving (it doesn't
>> > have the lines that divide the waffle into quarters).
>>
>> Yes, true for the Belgium style grid. The regular grid does that the
>> dividing lines for quarters.
>>
>> > My "favorite" waffle to make with it is a cornbread waffle to have
>> > with stew or chili.
>>
>> That sounds good, Alexis. Could you post the recipe for the cornbread
>> waffle?
>
> Um, recipe. Yeah. A recipe. Okay, sure.
>
> Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
> than other folks, so essentially what I do is make a regular cornbread
> batter, but slighly thicker than normal (reduce the liquid by maybe a
> quarter cup or one-third cup, then add it back in by tablespoon until
> the batter is similar to what you'd expect to see in a breakfast-waffle
> batter. I like my cornbread with whole corn kernels, and that also
> will usually mean reducing the liquid by a bit. Add 3 Tablespoons
> melted butter or shortening (I use butter) and then let the batter rest
> for about 5 minutes. Grease the waffle iron (with butter or a cooking
> spray) before making your first waffle. I usually re-butter the iron
> after every 2-3 waffles.
>
> These can be frozen (if you want) or refrigerated. To reheat them, use
> the toaster. They are thick enough and get a solid enough surface to
> stand up to the toasting well.
>
> Sorry, I know it's not exact, but it's not always a "measure" recipe.
> Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
> blue and white box) seems to work just as well, usually, as making it
> from scratch.

Thanks, Alexis. I didn't understand that you meant using a cornbread
batter. That I can do, and I have my favorite. I like the idea about the
corn kernals, and I'll follow your tip about the consistency of the
batter.

I would also enjoy eating these for breakfast with sorghum.

--
Wayne Boatwright *¿*
____________________________________________

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


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Terry Pulliam Burd wrote:
> ...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 "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"


For the past 3 months we've been enjoying our new Waring Pro WMK 300
Belgian Waffle Maker. After ladling the batter, closing the lid and
inverting the iron, it beeps when the waffles are ready. Cooking time
takes approximately 3 minutes per waffle. At last, a waffle breakfast
that doesn't take all morning! I've tried both buttermilk recipes as
well as yeast recipes and have been extremely pleased with the results.

It takes up a good amount of storage space and definitely costs more
than other waffle makers but it makes terrific waffles, and very fast.

I purchased mine at Bed, Bath & Beyond using one of they 20% off
coupons. I've also seen a similar unit at Costco for about $30 less.
The one noticeable difference is that the Costco unit has a blue "on"
light. Mine has a green one. Not sure what the other differences in
function, quality might be.

My research included reviews of various waffle makers on Amazon.

Hope this helps.
Mickey

"Terry Pulliam Burd" > wrote in message
...
> ...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.
<snip recipe>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA


Terry:

Depends on how important your waffles are to you
If you are making just a batch or two, and only occasionally, I have a Krups
Belgian Waffle maker (you can see it on the Sur La Table website) that I got
for Christmas, that heats quickly and cooks evenly and turns out *much*
better waffles than the Cuisinart I had before.

Then again, if you're serious about your waffles and make them on any kind
of regular basis, you could get the Waring WMK300 Professional Belgian
Waffle Maker. It's the kind that you put the batter in, close and rotate.
Because of that, it produced beautiful, crisp outside and tender inside,
golden brown pockets of flavor. It cleans up easy too.

kimberly

"Terry Pulliam Burd" > wrote in message
...
> ...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.
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

<recipe snipped - and saved)

I have an inexpensive regular (not Belgian) waffle maker by Dazey that makes
a nicely browned 9-inch square waffle in about 3 minutes on the highest
setting. I've never been able to make a perfect square (corners and all)
without having the batter slop over, but who needs a perfect square?

Felice

Terry Pulliam Burd wrote:

> ...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.

I have a Proctor Silex Belgium waffle maker.It takes a while to heat up
and the first waffle takes a while to cook, but after that they are quite
fast and they all turn out evenly cooked.

Terry Pulliam Burd wrote:
> ...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 have a small squarish white one that makes 2 square waffles, fairly
small size. It's perfect. Heats fast, reheats fast, and even the
first one comes out perfectly. Unfortunately, I don't know the brand,
as I got it as a gift.

I'll try to remember to look tonight and let you know - I'm sure it's
something easy to find, though - it probably came from WalMart.

N.

In article >, Wayne Boatwright
> wrote:

> On Mon 25 Jul 2005 09:21:01p, Melba's Jammin' wrote in rec.food.cooking:
> > I've got an Oster non-stick-surface thang that does the trick
> > nicely. Downside is that this model makes only two ~4" square
> > (regular, not Belgian-type deep depressions) waffles at a time.
> > Rob loves 'em. Bakes evenly AFAICS.
>
> Barb, I also have this same model. It does make great waffles. I
> bought the Proctor-Silex later because of the waffle size. I've
> always liked the larger round ones better.
>
> If I have to make waffles for guests, which is rare, I pull out both
> waffle irons. All the other irons I've owned I've gotten rid of.

Biggest mistake I ever made was offloading the ancient (cloth-wrapped
cord) square waffler from an old lady -- not a non-stick surface but
that puppy was seasoned so well the stuff didn't stick anyway. But it
was about a foot square and I didn't use it very often.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Melba's Jammin' wrote:
> In article >, Wayne Boatwright
> > wrote:
>
> > On Mon 25 Jul 2005 09:21:01p, Melba's Jammin' wrote in rec.food.cooking:
> > > I've got an Oster non-stick-surface thang that does the trick
> > > nicely. Downside is that this model makes only two ~4" square
> > > (regular, not Belgian-type deep depressions) waffles at a time.
> > > Rob loves 'em. Bakes evenly AFAICS.

I think mine is an Oster.

> >
> > Barb, I also have this same model. It does make great waffles. I
> > bought the Proctor-Silex later because of the waffle size. I've
> > always liked the larger round ones better.
> >
> > If I have to make waffles for guests, which is rare, I pull out both
> > waffle irons. All the other irons I've owned I've gotten rid of.
>
> Biggest mistake I ever made was offloading the ancient (cloth-wrapped
> cord) square waffler from an old lady -- not a non-stick surface but
> that puppy was seasoned so well the stuff didn't stick anyway. But it
> was about a foot square and I didn't use it very often.

I LOVED my dad's big round waffle-maker (with the cloth cord). I don't
know where it went....BTW, my deep fryer has a cloth cord.

N.

On Mon, 25 Jul 2005 20:39:48 -0700, Terry Pulliam Burd
> wrote:

>..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?

this is a pretty kewl waffle iron available at Sam's Club...
http://www.samsclub.com/eclub/main_s... kjdgoodfkf.0
it must be "restaurant grade"!

Bill

On Mon, 25 Jul 2005 22:53:48 -0700, Mickey Zalusky
> wrote:

>For the past 3 months we've been enjoying our new Waring Pro WMK 300
>Belgian Waffle Maker.

<snip>

After reading recommendations here (and I thank you all) and an
informal poll at the office and of my golf group, this is the machine
I've ordered. Anyone want a Salton waffle maker that is slower than
dirt, but makes up for the slowness by producing uneven cooking
<eyeball rolling>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"