1 package yeast, dry
2 cup milk, lukewarm
4 eggs, separated
1 tsp vanilla
2 1/2 cup flour, sifted
1/2 tsp salt
1/2 cup butter
1 tbsp sugar
A Recipe for
Belgian Waffles
Food Tip |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
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This Recipe for Belgian Waffles is one of thousands in the Recipes-to-go Meal Cookbook.
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Food Tip |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
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This is a recipe for Belgian Waffles from the recipe cookbook of Recipes-to-go (Meal)
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Eat, drink, and be merry, for tomorrow you may work. |
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When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
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Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and
add to yeast mixture with vanilla. Sift together flour, sugar and
salt; add to liquid ingredients. Stir in melted butter and combine
thoroughly. Beat the egg whites until stiff; carefully fold into the
mixture. Let stand in a warm place about 45 minutes until mixture
doubles in bulk. Use 7/8 cup mix per waffle.
Source: Lee Sperry
Serves: 5
Belgian Waffles Recipe brought to you by Recipes To-Go