Tuesday, January 29, 2008

Yum!

The refrigerator shelves are looking a bit empty as we approach shopping day but I was looking for something hot for our supper-sans-daddy tonight. The kids and I made a big batch of waffles and cooked them in the new waffle iron we got for Christmas. (Thanks, Gramma!) We had plenty to eat and some for the kids' breakfast tomorrow.




Sunday Night Waffles
(from The Illustrated Encyclopedia of American Cooking)

2 eggs
3/4 cup oil
2-1/2 cups milk (we sour ours with 1 Tbsp. vinegar per cup)
2-1/2 cups flour
1-1/2 Tbsp. sugar
3/4 tsp. salt
4 tsp. baking powder



Combine eggs, oil, and milk in mixing bowl and blend thoroughly. Combine dry ingredients and add to egg mixture. Beat until well blended. Bake until golden brown.



And for those of you who are into Mrs. Butterworth or are, like us, cringe while watching a child cover his plate with pricey pure maple syrup, I found a very tasty and inexpensive alternative made from things already on hand.




Homemade Pancake Syrup
(from
Sheri Graham)

2 cups warm water
1 cup brown sugar
3 cups white sugar
2 Tbsp. corn syrup
1 tsp. maple flavoring



Combine water, sugars, and cornstarch in a saucepan. Bring to a rolling boil over medium heat, stirring occasionally. Reduce heat, cover, and simmer for 10 minutes without stirring. Remove from heat and take off lid. Let sit for 15 minutes. Stir in maple flavoring and store in a clean jar. Makes a little more than 32 oz.


2 comments:

eureka said...

Hi, Sara. Thanks for the inspiration to make waffles again. It's been a while.

Tricks I learned from my mom:
1) Go ahead and use actual soured milk. Beats throwing it out. As long as it's just sour and not chunky, it works just fine and tastes great. Don't tell the kids.
2) Canola oil in the batter and mist onto the waffle iron with a refillable spray bottle. Way cheaper than prepackaged aerosol oil, and less waste.
3) Use half whole-wheat flour, and or substitute in some bran and/or oatmeal (can make more fine via the food processor if you don't like the grainy texture).
4) Separate the eggs and beat the whites separately, then fold them into the batter for extra fluffiness. (To lower the cholesterol for my husband, I ditch an egg yolk.)

Stephanie said...

Hi, I found your blog from your comment on MoneySavingMom and this post inspired me to make some waffles of my own. Check it out on my blog: http://stephanie-fishoutofwater.blogspot.com/
Thanks for the cooking inspiration!