Waffles

clipped from lonestar.texas.net Waffles Belgian Waffles 2-2/3 cups all-purpose flour 2-1/4 tsp. RED STAR active dry yeast 2 tablespoons sugar 1 teaspoon salt 1-3/4 cups milk 1/4 cup water 1/4 cup butter 3 eggs, separated Sift flour, yeast, salt and sugar together In a microwave, heat milk, water and butter until very warm (120-130F, butter does not need to melt) Use an electric mixer to blend the eggs into the milk mixture Pour the milk mixture into the dry ingredients and use the mixer to mix thoroughly (low speed first and then medium speed for 1 minute) Cover the bowl tightly with plastic wrap or foil and refrigerate for at least 6 hours or overnight. Condition and preheat Waffles Baker Pour approximately 1 cup of batter onto the lower Waffle Plate using an "X" pattern. Close the Lid, bake. Repeat with remaining batter. Makes 12 (4 inch) waffles. Plain Waffles 1 3/4 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon sugar 3 eggs 7 tablespoons vegetable oil 1 1/2 cups milk Preheat the waffle iron. Sift the dry ingredients into a medium sized bowl. Separate the eggs, putting the egg whites in smaller bowl. Beat the egg whites until they are stiff. (If you are using an electric mixer, you can beat the egg whites first, then beat the batter without having to wash the beaters. The reverse is not true. If you beat the batter first and you have to wash the beaters before beating the egg whites.) Add the egg yolks, oil and milk all at one time to the dry ingredients. Beat until there are no lumps in the batter. Fold the egg whites into the other batter using a spatula or other flat utensil. Put a full 1/2 cup of batter in your waffle iron to make a 9-inch round waffle. This recipe makes about eight 9 inch waffles.