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Classic Belgian Waffles

Recipe courtesy Emeril Lagasse, 2003

Classic Belgian Waffles
Total Time:
13 min
Prep:
10 min
Cook:
3 min
Yield:8 to 10 (4 by 4-inch) waffles
Level:Easy
Ingredients

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups milk
non-stick cooking spray
Directions

Preheat the waffle iron according to the manufacturer’s instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer’s instructions until golden brown, about 2 to 3 minutes. Serve immediately.

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Chocolate Muffins

2 cups flour

1 cup sugar

¾ cup chocolate chips

½ cup cocoa

1 tsp. baking soda

1 tsp. vanilla

1 egg

1 cup yogurt (sour cream works)

½ cup milk (may need a little more)

¼ cup vegetable oil

¼ cup chocolate chips

 

Preheat oven to 400 degrees (375 for dark or non-stick pans)

 

Add dry ingredients to bowl and mix.  Add wet ingredients and ¾ cup chocolate chips.  Mix.  Pour into greased muffin tins.  Place ¼ cup chocolate chips on top.  Bake 15-20 minutes.

 

Makes 12 large or 24 regular muffins

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Chocolate Cream Cheese Pie

4   oz softened cream cheese

1 TBS milk

1 TBS sugar

1 tub Cool Whip (8 oz)

1 crust

2 packages 3.9 oz chocolate pudding

2 cups milk

 

Beat cream cheese, 1 TBS milk, and sugar in a large bowl until blended.  Stir in 1 ½ cups cool whip.  Then spread onto bottom of graham cracker (or your favorite) crust.

 

Beat pudding mixes and 2 cups milk in a separate bowl.  Wisk 2 minutes.  It will be thick immediately.  Stir in cool whip.  Spread over cream cheese layer.  Refrigerate for 4 hours or until firm.

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Chicken Enchiladas

1 can cream of chicken soup

½ cup sour cream

1 cup picante sauce

2 tsp. chili powder

2 cups cooked chicken

½ cup Monterey Jack Cheese

Tortillas

Stir soup, sour cream, picante sauce, and chili powder.  Mix chicken, cheese, and 1 cup of sauce.  Pour sauce on bottom of 9X13 pan.  Put sauce with chicken in tortillas.  Cover with sauce and cheese.  Bake 350 for 20 min. or until bubbly

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Cheesecake Layered Brownies

Brownie Batter

Cooking spray

1 (19.5 oz) brownie mix

½ cup vegetable oil

¼ cup water

2 large eggs

Cheesecake Topping

1 (8 oz) pkg. cream cheese, softened

2 Tbs. butter, softened

1 Tbs. cornstarch

1 (14 oz) can sweetened condensed milk

1 large egg

2 Tbs. vanilla

¾ cup chocolate frosting

 

Spray 9X13 pan with non-stick spray.  Prepare brownies according to the package.  Bake 25 minutes at 350 degrees.

 

Beat cream cheese, butter, and cornstarch until fluffy.  Gradually beat in milk, 1 egg, and vanilla until smooth.  Pour mixture over partially baked brownie.  Bake 28-30 minutes or until lightly browned.  Cool.  Spread with frosting.  Chill 30 minutes.  Cut into bars.

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Carrot Cake – Linda Dennis

2 Cups sugar

1 ½ Cups oil

4 eggs

5 Cups grated carrots

2 Cups and 2 TBS. flour

2 tsp. baking soda

1 ½ tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

 

Add all ingredients.  Bake 350 degrees for 53 min.

Makes 3 round layers

 

Frosting

 

4 TBS butter

8 oz cream cheese

2 tsp. vanilla

1 lb. powder sugar

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Brazillian Lemonade

Original Recipe Yield 4 servings

 

Ingredients

  • 2 limes
  • 1/2 cup sugar
  • 3 tablespoons sweetened condensed milk
  • 3 cups water
  • ice

Directions

  1. Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
  2. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
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Black Bean Tortilla Casserole

1 can diced tomatoes

¾ cup picante sauce

2 cloves garlic

1 tsp cumin

2 cups cheese

2 cups chicken

1 can black beans

1 cup sour cream

2 cups chicken cooked and cubed

8 corn tortillas.

 

Mix all ingredients except tortillas and some of the cheese.  Layer mixture and corn tortillas.  Top with extra cheese.  Bake at 350 for about 20 minutes.

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Pumpkin Bread – Grandma Dennis

Makes 4 or 5 big loaves

1 1/2 cups butter

4 1/2  cups flour

3/4 tsp. ginger

3 cups sugar

3 tsp cinnamon

3 tsp baking soda

6 eggs

12 oz semi sweet chocolate chips

1 large can pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 tsp. salt

Cream butter and sugar.  Add eggs, beat.  Add pumpkin.  Add dry ingredients.  Add chocolate chips.

Bake 350 45 minutes to 1 hour

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Chicken and Dressing Casserole

3 cups cooked chicken

2 packages chicken or turkey stuffing made according to package (we don’t add the butter)

1 1/2 cups cooked frozen peas

2 cans cream of chicken soup (or one cream of chicken and one cream of celery)

1 cup milk

1/2 cup diced celery

2 tsp. minced onion

Spray bottom of 9X13 pan.  Press prepared stuffing into bottom of pan.  Mix soup and milk.  Add diced chicken and vegetables.  Pour over stuffing.  Bake at 375 for 30 minutes.