Waffles For Two Recipes

Steps:

• Heat waffle iron.
• Combine the flour, sugar, baking powder, and salt in a large bowl.
• Whisk the milk, eggs, butter, and vanilla in another bowl.
• Whisk the milk mixture into the dry ingredients just until the dry ingredients are moistened (lumps are OK!).
• Pour about 1 cup (half the batter) into the center of your waffle iron. Bake according to your waffle iron until they are the crispness you enjoy.

Steps:

• Heat a waffle iron.
• Mix the flour, baking powder, salt and sugar using a whisk to combine well.
• Meanwhile, melt the butter in the microwave.
• Beat the egg yolk with a fork till fluffy, then add the milk and butter to mix.
• Combine the milk mixture with the dry ingredients.
• Using a hand mixer, beat the egg white to stiff peaks.
• Carefully fold the egg whites into the batter (a plastic scraper works well for this).
• Cook immediately on iron.

Steps:

• Preheat a well-seasoned or non-stick Belgian or standard waffle iron. Preheat oven to 200°F.
• In a large bowl whisk together flour, baking powder, baking soda, and salt and stir in buttermilk, butter, and eggs, stirring until smooth (batter will be thick).
• Spoon batter into waffle iron, using 1/2 cup batter for a 4-inch-square Belgian waffle or 1/4 cup batter for a 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturers's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner.
• Serve waffles with Brie sauce and hard-boiled eggs or compote. Makes about twelve 4-inch Belgian waffles or about twenty-four 4-inch standard waffles.
• Make Tarragon Brie Sauce with Hard-boiled Eggs:
• In a small bowl stir together flour and mustard. In a heavy saucepan melt butter over moderately low heat and whisk in flour mixture until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and simmer mixture, whisking occasionally, 2 minutes, or until thickened. Add wine and simmer, whisking occasionally, 1 minute.
• Remove pan from heat and stir in Brie. Cook sauce over low heat, stirring constantly, until cheese is melted and sauce is smooth (do not let boil). Pour sauce through a sieve into another heavy saucepan. Sauce may be made up to this point 1 day ahead, cooled, uncovered, and chilled, its surface covered with plastic wrap. Reheat sauce over low heat, stirring, before proceeding (do not let boil). Stir into sauce lemon juice, tarragon, parsley, pepper, and salt to taste.
• Cut eggs into wedges. Arrange eggs on waffles and top with sauce. Makes about 2 1/2 cups sauce.
• Make Dried Fruit Compote:
• Peel and core apples and cut into 3/4-inch-thick wedges. In a large saucepan combine apples, sugar, dried fruit, and 1 1/4 cups cranberry-raspberry juice and bring to a boil. Simmer mixture over moderate heat 1 minute, or until apples are just tender, and remove pan from heat.
• In a small bowl stir together arrowroot and remaining 1/4 cup cranberry-raspberry juice and stir into compote. Cook compote over moderately low heat, stirring gently, until liquid is thickened and clear (do not let boil). Compote may be made up to this point 1 day ahead, cooled, uncovered, and chilled, covered. Reheat compote over low heat, stirring gently, before proceeding (do not let boil). Stir lemon juice into compote and serve warm over waffles. Makes about 5 cups compote.

Steps:

• Preheat waffle iron according to manufacturer's instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
• In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don't overmix). Gently whisk in butter.
• Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Serve warm, with maple syrup and butter, as desired.

Steps:

• Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder and salt. Stir in milk, oil and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.

Steps:

• In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
• In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
• Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Steps:

• Combine stuffing mix, water and margarine in microwaveable bowl; cover with waxed paper. Microwave on HIGH 5 to 6 min. or until heated through; fluff with fork. Cool 10 min. Meanwhile, spray electric waffle iron with cooking spray. Heat iron to medium heat.
• Add egg to stuffing; mix well. Spoon stuffing mixture evenly onto waffle grid. Close lid slowly, pressing gently to evenly distribute stuffing mixture. Cook 4 to 5 min. or until "waffle" is firm and golden brown. When done, lift waffle off grid with fork.
• Warm gravy as directed on label. While gravy is warming, reheat turkey in microwaveable container on HIGH 1 to 2 min. or until heated through.
• Spread waffles with cranberry sauce; top with turkey, gravy and parsley.