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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: Kristine Smets <smets@usite-next.uchicago.edu>
Date: Sun, 19 Jan 1992 22:03:32 GMT+21:16
Subject: OVO-LACTO: Belgian Waffles
Summary: orig. subject: belgian waffles
Archive-Name: recipes/ovo-lacto/belgian-waffles
Keywords: recipe ovo lacto belgian waffles
Followup-To: rec.food.veg
Organization: ?
Approved: aem@mthvax.cs.miami.edu
This is an authentic Belgian waffle recipe. I have tried it using a Belgian
waffler I bought here, and it came out great.
ingred.: 500g flour; a little salt; 4 eggs; 2 tablespoons of sugar; 25 g.
yeast; 1/4 to 1/2 liter water; 1/2 liter milk; 200 g butter; 2 tablespoons of
oil; 1 shotglass of rum or one package of vanilla sugar
Pour flour in a deep bowl (use the biggest bowl you have, esp. if you
double the recipe). Sprinkle some salt on the side. Make a hole in
the middle. In there, put the egg yokes, the sugar, and the yeast
(broken in half a cup of lukewarm water). Heat up the milk until
lukewarm. Melt butter in milk. Pour milk in bowl while stirring.
Stir until you have a smooth batter. Add oil and rum. Beat egg whites
until stiff and fold into batter. Let the batter rise in a warm place
for an hour to an hour and a half. Heat waffle iron, pour about one
laddle and bake.
Kristine Smets
smets@usite-next.uchicago.edu