I suppose we ought to have this butter syrup recipe in case we ever want to eat the most delicious and most artery clogging thing out there.
SYRUP:
1 cup Sugar
1 cup Whipping cream
1 cube butter
1/2 tsp soda
1 tsp vanilla.
Place first four ingredients in a large stock opt, because it will rise while simmering. Simmer 10-15 minutes on lowest heat. Than add 1 tsp vanilla. Keep this yrup in the refrigerator until use. To reheat, place container in microwave on defrost setting to heat it at a slow temp.
CRISP RAISED WAFFLES...supposed to be really good for a special waffle breakfast. The batter must be made 12-24 hours in advance (maybe the night before).
1 3/4 cups whole, low fat or skim milk
8 Tbl unsalted butter cut into 8 pieces
2 cups unbleached flour
1 Tbl sugar
1 tsp salt
1 1/2 tsp instant dry yeast
2 large eggs
1 tsp vanilla
1. Heat milk and butter in the microwave until butter melt, but don't boil. Cook mixture until warm to the touch. Meanwhile, whisk flour, sugar, salt and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture ; continue to whisk until batter is smooth. In a small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap and refrigerate 12-24 hours.
2. Heat waffle iron and whisk batter to recombine (batter will deflate). This recipe can be used in a Belgian and conventional iron. Use one cup of batter for a large 4 square conventional iron.
SYRUP:
1 cup Sugar
1 cup Whipping cream
1 cube butter
1/2 tsp soda
1 tsp vanilla.
Place first four ingredients in a large stock opt, because it will rise while simmering. Simmer 10-15 minutes on lowest heat. Than add 1 tsp vanilla. Keep this yrup in the refrigerator until use. To reheat, place container in microwave on defrost setting to heat it at a slow temp.
CRISP RAISED WAFFLES...supposed to be really good for a special waffle breakfast. The batter must be made 12-24 hours in advance (maybe the night before).
1 3/4 cups whole, low fat or skim milk
8 Tbl unsalted butter cut into 8 pieces
2 cups unbleached flour
1 Tbl sugar
1 tsp salt
1 1/2 tsp instant dry yeast
2 large eggs
1 tsp vanilla
1. Heat milk and butter in the microwave until butter melt, but don't boil. Cook mixture until warm to the touch. Meanwhile, whisk flour, sugar, salt and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture ; continue to whisk until batter is smooth. In a small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap and refrigerate 12-24 hours.
2. Heat waffle iron and whisk batter to recombine (batter will deflate). This recipe can be used in a Belgian and conventional iron. Use one cup of batter for a large 4 square conventional iron.
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