I am so excited; I couldn’t wait for Fun Find Friday to get here to share this with you. As you know I was at a quilt retreat a couple of weeks ago. (The first one I went to this month—yes, I have been spoiled, but that is okay because it is my birthday month). Anyway back to my story, Diane Alexander cooked gourmet meals for us. She made the absolute most delicious Belgian waffle I have ever had.
But to make it like hers—as in it melts in your mouth–it takes a rotating waffle iron. The machine I bought is made by Gourmet.
Reasons I recommend it:
•Just the right size—Easy to store
•Fair Price—it was on sale for $30.00, regularly $70.00
•Cooked waffles to perfection
•Easy to use
•Easy to clean
Here’s the recipe for the most delicious Belgian waffles in the world:
1/2 Cup Lukewarm water – 105*
1 Tablespoon sugar
2 1/4 teaspoons dry yeast – 1 package
2 Cups whole milk – warmed 105
1/2 Cup butter – melted and cooled
1 teaspoon salt
2 Cups flour
2 large eggs – lightly beaten
2 teaspoons vanilla
1/4 teaspoon baking soda
The night before, or at least 8 hours before baking, combine the warm water, granulated sugar and yeast. Let stand 10 minutes, until foamy. Stir in the warm milk, melted butter and salt. Beat in the flour until smooth; (this may be done using a hand mixer on low speed). Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the countertop – do not refrigerate. (Be sure to put it in a LARGE bowl—ours rose and spilled all over the counter).
When ready to bake, preheat your Belgian waffle maker on setting # 4 or preferred setting; for best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism.
While the waffle maker is heating, stir the eggs, vanilla extract and baking soda into the batter. Use measuring scoop to measure out batter. Pour onto waffle grids. Use a heat-proof spatula to spread the batter evenly over the grids. Close cover and rotate 180 to the right. Bake in the waffle maker until blue light goes on. Rotate 180 to the left. Remove waffle and repeat with remaining batter.
Waffles may be kept warm in a slow oven. Place waffles arranged on cookie sheet on a rack in the oven. Serve with sliced fresh fruit, jam, powdered sugar, warm fruit syrup or whipping cream.
Yield: 6 waffles
Diane, thank you for sharing! All of you out there in blog land that try these; please share what you think about them. Get rid of clutter by getting rid of that icky old waffle iron and get yourself one that is “worthy” of this delicious recipe. YUM!!!