|Hard to Swallow: A Brief History of Food|
|by Richard W. Lacey|
Award-winning microbiologist and food safety expert, Richard Lacey, sweeps away the mystery surrounding this subject and provides the reader with ...
1 - 10 of 49 for belgian waffles
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Preheat a waffle ... escaping. Dust the baked waffles with confectioner's sugar ... whipped cream. Sliced strawberries or peaches may be served on top.
Heat the liquid up until it is tepid. Take a cup of it apart and let the yeast dissolve in it. Sift the flour into a bowl; sprinkle the salt at the ...
Melt the Butter/margarine ... as directed in your waffle maker. In the Waring Pro models 1 Cup of batter is needed per waffle. Makes about 4 Waffles.
An excellent choice ... and scant 1/2 cup fruit. Assemble desserts as needed. Store leftover pudding mixture and fruit in refrigerator. Makes 10 waffles.
TO PREPARE ORANGE HONEY: Combine honey with orange juice; heat just to a simmer. Pour into preheated container. Hold warm for service. INDIVIDUAL ...
Combine flour, salt, sugar and yeast. Add water, melted butter, egg yolks and vanilla; beat well. Beat egg whites until stiff peaks form. Fold into ...
In a bowl, ... Refrigerate while making waffles. In a ... waffle maker. To serve, spoon strawberries over waffles; top with a dollop of ice cream mixture.
Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and yeast mixture with vanilla. Sift together flour, salt and sugar; add to liquid ...
Beat these ingredients until well blended. (I make this as least 1 hour before using and put in the refrigerator until needed.) With this, we serve ...
Beat egg yolks until very light. Add vanilla and butter. Combine flour and salt; add with milk to egg mixture. Beat well. Beat egg whites until stiff ...
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