Today we made Blintzes!
1 1/2C milk, 3 eggs, 2T butter, melted, 2/3C flour, 1/2t salt,
Filling: 1C cottage cheese, 1/4C sugar, 1/2t vanilla
oil or butter
Lowfat or nonfat versions of any of the above dairy ingredients can be substituted.
Beat eggs, milk and butter together.
In separate bowl, mix flour and salt.
Add to batter. Mix well. Chill 2 hours.
Fry 3T at a time in a medium sized skillet with oil or butter.
Today I made Peanut Butter Waffles!
1 3/4C flour, 1/3C brown sugar, 1 3/4t baking powder, 1/2t salt, 1/3C peanut butter, 4 eggs, 2C skim milk, 1T butter, melted
Sift together dry ingredients, including brown sugar.
In separate bowl, beat eggs.
Mix in milk.
Add melted butter.
Stir in peanut butter.
Make a well in dry ingredients. Mix in wet until just blended.
Turn into preheated waffle iron. The heat radiates from the center of the iron, so add the batter on the edges first.
Today I made Banana Waffles!
2 1/2C flour, 1/3C brown sugar, 2t baking powder, 1t baking soda, 1/2t salt, 4 eggs, 1 1/2C milk, 3 bananas, mashed, 6T butter, melted
Sift together dry ingredients. Stir in brown sugar and salt. In separate bowl, whisk eggs and milk.
Add bananas alternately with melted butter and dry ingredients, beginning and ending with dry.
Turn into preheated waffle iron.
Serve with powdered sugar if desired.
Today I made Oatmeal Waffles!
1 1/4C flour, 1t baking powder, 3/4t kosher salt, 1 egg, 1 1/2C milk, 3T butter, melted, 1/4C sugar, 1C quick or old-fashioned oats
Sift together flour, baking powder and sugar. Add salt and oats. In separate bowl, beat egg. Stir in milk. Stir in melted butter. Blend well. Make a well in the dry ingredients and stir in wet until just blended. Let sit five minutes. Turn into preheated waffle iron.
Today I made Sour Cream Waffles!
This recipe is from the book, “Famous Personalities of Flight Cookbook” by Mary Henderson, published in 1981.
2C sifted flour, 1t baking soda, 1/2t salt, 1T sugar, 2 eggs, separated, 2C sour cream
I used fat-free sour cream.
Sift dry ingredients. Mix well. Beat yolks until light. Mix with sour cream. Beat whites until almost stiff. Beat in sugar. Add dry ingredients. Beat until smooth. Gently fold in whites. Turn into waffle iron.
Today we made Cornmeal Waffles!
This recipe is from the book, “The Miller’s Meal: Corn, Wheat & Rye Recipes” edited by Barton McGuire, published in 1979.
1 1/2C flour, 1 1/2C cornmeal, 1 1/12t salt, 4t baking powder, 1/4C brown sugar, 1 1/2C milk, 3 eggs*, 3/4C butter, melted
*For extra lightness, separate eggs. Beat yolks instead of whole eggs, with milk. Fold in stiffly beaten whites after beating in dry ingredients.
Beat eggs. Beat in milk. Sift dry ingredients. Beat 1/3 of these into batter. Beat in melted butter. Beat in remaining dry ingredients. Turn into heated-up waffle iron.