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Belgian Waffles

  • 1 pkg dry yeast
  • 2 cups lukewarm milk
  • 4 eggs
  • 1 tsp. vanilla
  • 2 1/2 cups sifted flour
  • 1/2 tsp. salt
  • 1 TBSP sugar
  • 1/2 cup melted butter

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add yeast mixture with vanilla. Stir.

Sift together flour, salt, and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat egg whites until stiff; carefully fold into batter. Let mixture stand for about 45 minutes (in a warm place) or until double in bulk. Use 7/8 cup per waffle

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Crisp Waffles

  • 2 eggs
  • 1 3/4 cup milk
  • 1/2 cup margarine or butter melted, or vegetable oil
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt

Heat waffle iron. Beat eggs with hand beater until fluffy; beat in remaining ingredients just until smooth.

Pour batter from cup or pitched onto center of hot waffle iron. Bake until steaming stops, about 5 minutes. Or watch light on waffle iron. Remove waffle carefully.

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Waffle Cones

1 egg

1 egg white

1/4 teaspoon salt

1/2 cup sugar

2/3 cup flour

2 Tablespoons melted butter

Mix all together and cook on Waffle Cone Maker.

Roll into cone shape or place in bowl for waffle bowl.