Fluffy Waffles Recipe

Well, we had hockey at 7am and everyone is starving!!  Requested were my fluffy waffles recipe that has been made many times and adapted for best results.  This recipe is the result of trying several waffle recipes.  We seem to agree that these are great waffles.  Sometimes we subsitute buttermilk for the plain milk and bump up the flour to 2 cups. 

For a healthier waffle, I use light spelt flour as I do in most of my baking.  The acidity in spelt flour is significantly less than whole wheat.  Having proper alkalinity makes us stay healthier in many regards.  Check out the link to acid bodies and disease - something to research if you haven't heard about this connection.  This site offers some good info with some respected sources and links listed at the bottom.  http://nh1.ccone.com/index.html  Once you are aware of the foods that create acid and those the create alkalinity it isn't that difficult to improve your eating.

This recipe is worth the work!  Once you make your own versus reaching for a mix, you will know what I mean! 

Sue’s Fluffy Waffles Recipe

This waffle recipe is more involved than the basic recipe, but the fluffier result is worth it according to the kids. It uses melted butter – nothing like real butter- in addition to vegetable oil, and the waffles are made lighter by folding stiffly beaten egg whites into the batter.   

Ingredients:

·           1¾ cups all-purpose flour

·           2 tsp baking powder

·           ½ tsp salt

·           1 Tbsp granulated sugar

·           3 large eggs

·           1¾ cups whole milk

·           ¼ cup vegetable oil

·           2 oz (½ stick) whole butter

·           ½ tsp pure vanilla extract (optional)

Preparation:

1.          Pre-heat the waffle iron to its hottest setting. Pre-heat oven to 200°F.

2.          Sift together flour, baking powder and salt.

3.          Separate the eggs. Save the whites in a glass mixing bowl and the yolks in another.

4.          Melt the butter over a low heat, then remove it and let it cool.

5.          Beat the yolks thoroughly. Whisk in the milk, oil and melted butter.

6.          Using a hand mixer or stand mixer, beat the egg whites until stiff. Then add the sugar and continue mixing until stiff peaks form.

7.          Add liquid ingredients to dry ingredients and mix gently until combined. Don't overmix!

8.          Use a rubber spatula to gently fold the beaten egg whites into the batter — and again, don’t overmix.

9.          Spray both surfaces of your waffle iron with cooking spray.

10.        Ladle ½ to ¾ cup (depending on your waffle iron) batter onto the iron and close it.

11.         Cook until the waffle iron is indicator light shows that cooking is complete, or until no more steam comes out. The finished waffle should be golden brown and crispy.

12.        Lift the waffle out of the iron with a pair of tongs and either serve right away or transfer it to the oven to keep warm.

13.        Makes about 4-5 waffles.

Note that the batter looks lumpy once you fold the egg whites in. 

Finished the waffle should be a little crisp - it will soften a little if
the waffles are stored in a warm oven.

Best served hot off the griddle!  I am still making and they are
eating seconds.  I will have to triple the batch when they
are teenagers.

South West Aurora Quesedillas

These quesedillas are great for a quick meal or snack.  I usually make 18 quesedillas at once and freeze them.  They thaw quickly and cook up as if they were just assembled.   

South West Aurora Quesedillas

Ingredients:

2 cups cooked black beans

1 cup cooked rice

½ tbs. garlic puree

¼ cup sundried tomato puree (make in blender with a little water)

½ cup corn kernels

¼ - ½ tsp Tabasco sauce

1 tbs. cumin

6 large multi-grain tortillas

2 cups medium cheddar cheese, shredded

Instructions:

In a large bowl, thoroughly mix the first seven ingredients.

On ½ of each tortilla, place equal portions of the mixture. 

For each tortilla, top the mixture with 1/3 cup of shredded cheddar cheese.

Cook on lightly greased frying pan or griddle over medium heat for 4-6 minutes per side or until golden and cheese is melted.  Alternatively, you may bake tortillas on a baking sheet at 350F for 10-15 min.

Serving Suggestions:  

Serve with a crisp green salad.  Accompany with salsa, sour cream, and avocado. 

Make Ahead:

Place folded tortillas on 6 square sheets of foil.  Wrap tightly, place in a freezer bag and store in the freezer.  Thaw completely in refrigerator and follow cooking instructions.