Classic Belgian Waffles

Classic Belgian Waffles
Adapted from Waring Pro Waffle Maker Guide

Classic Belgian waffles have a crispy outside and are soft and moist on the inside. They are often served as part of a celebration, or in the Wallick household, just a regular Saturday or Sunday morning :). Try tehse waffles with your favorite maple syrup or flavored syrups (hit up Trader Joe's for some yummy ones) or a topping such a sliced fresh strawberries and freshly whipped cream.

Makes 10 waffles

1 1/2 cups water
2 1/4 teaspoon active dry yeast (one packet)
3 cups sifted flour
1/4 teaspoon salt
3 large eggs, separated + 1 egg white
1/3 cup sugar
1 1/2 cups whole milk
8 tablespoons unsalted butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract

Heat 1/2 of the water to lukewarm, 105-110 degrees F. Dissolve the yeast in the water with a pinch of the sugar from the recipe. Let stand for 5 to 10 minutes, until the mixture begins to foam.

Put the flour and salt into a large bowl. Stir to blend and reserve. Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla.; stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.

Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.

Preheat your Waring Pro Belgian Waffle Maker on setting 4, 5 or 6. I use setting 6 because my husband loves the crispy exterior. Green indicator light will be illuminated when preheated.

For best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism.

Use the measuring scoop to measure the batter and pour 3/4 cup of batter into the preheated waffle iron. Use a heatproof spatula to spread the batter evenly over the grids. Close lid and rotate wafflemaker 180 degrees to the right. Bake the waffles in the waffle iron until the beeper indicates that the waffle is done. Rotate wafflemaker 180 degrees to the left. Remove waffle and repeat until all batter is used. Waffles may be kept warm in a 200 degree oven. Place waffles arranged on a cookie sheet on a rack in a warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup.

Yummy!

Summer Berries: Blueberry Streusel Muffins

Last summer, I was introduced to strawberry picking out in Southern Maryland. While last fall, my husband and I joined a group of friends from our church to go apple picking! As a native Texan, I have never picked my own produce before, and after these two experiences, I was hooked.

This summer alone I have picked over 40 pounds of fresh strawberries, red, purple and black raspberries and blueberries. With all these berries laying around our house, I am now in search of good recipes for all of them. This blueberry muffin recipe is my favorite so far.



Blueberry Streusel Muffins
From Cooks Country, Published June 2007

To prevent a streaky batter, leave the blueberries in the freezer until the last possible moment. Wyman's brand frozen wild blueberries are our first choice, but an equal amount of fresh blueberries may be substituted.

Makes 12

Streusel
1 1/4	cups all-purpose flour
1/3	cup packed dark brown sugar
1/3	cup granulated sugar
1/2	teaspoon ground cinnamon
	Pinch salt
7	tablespoons unsalted butter , melted
Muffins
4	tablespoons unsalted butter , melted and cooled slightly, plus extra for preparing muffin tin
2	cups all-purpose flour , plus extra for preparing muffin tin
1	large egg
1	teaspoon vanilla extract
1	cup granulated sugar
1	teaspoon grated lemon zest
1/2	cup buttermilk
1	tablespoon baking powder
1/2	teaspoon salt
1 1/2	cups frozen blueberries

1. For the streusel: Combine flour, sugars, cinnamon, and salt in bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout.

2. For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup muffin tin. Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar, and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.

3. Reserve 1 tablespoon flour. Whisk remaining flour, baking powder, and salt in large bowl. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.

4. Divide batter in muffin tin and top with streusel. Bake until light golden brown and toothpick inserted into center of muffin comes out with few dry crumbs attached, 23 to 27 minutes. Cool muffins in tin for 20 minutes, then carefully transfer muffins to rack to cool completely. (Muffins can be stored in airtight container at room temperature for 3 days.)

Breakfast Time: Buttermilk Biscuits

Better Buttermilk Biscuits
Adapted from Food Network's Tyler Florence

These are my favorite biscuits I have ever made. Adding the melted butter before and after they bake give them an excellent final touch for the taste buds! Also, I always double this recipe to give to friends with some yummy homemade jam.

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk

In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.

Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.