Friday, November 28, 2008

Waffles: something to be thankful for, even the day after Thanksgiving

Seriously -- who doesn't like waffles? Like bacon and cookies, waffles easily rank among world's best things. And I, being the lucky bride that I am, was, well, lucky enough to get what I now believe is the best waffle iron ever. At least as good as I'll ever need. Do you see those perfect square indents? The even browning? How the batter is all but gone after feeding Eric, his brother Doug, and me? Thank you to my parents, the bringers of All-Clad 4-slice Belgian Waffle Iron!

I was even thinking clearly enough before we went to bed to prep the waffle batter. Thanks once again goes to the ever-handy Better Homes & Gardens Cookbook, that red gingham bastion of reliability.
Overnight Waffles
from Better Homes & Gardens Cookbook
Makes about 12 5-inch waffles
2 1/4 C all-purpose flour
2 Tbsp sugar
1 package active dry yeast
1 tsp vanilla
1/2 tsp salt
1 3/4 C milk
2 eggs
1/3 C cooking oil or melted butter

In a large bowl, stir together flour, sugar, yeast, vanilla, and salt.
Add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined.
Cover batter loosely and chill overnight or up to 24 hours.
Stir batter. Pour slightly less than covers the waffle iron grid for each slice as the batter will spread. Close lid quickly; do not open until done! Bake according to manufacturer's directions for timing.

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