Belgian

Raspberry Belgian Waffles

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Raspberry Belgian Waffles. Here is one food that grants permission to for any meal, day or night. It can be dressed up with fresh fruit in season, sweet and salty French butter, plus a drizzle of warm maple syrup. The “deep pockets” of a Belgian waffle are designed to hold extra toppings. Perhaps you might fill them with natural fruit jam, toasted pecans, or whipped cream. What a sweet and versatile crowd-pleaser. 

RASPBERRY BELGIAN WAFFLES 

Ingredients: 

2 eggs

2 cups flour 

1 3/4 cups milk 

1/2 cup vegetable oil 

1 tablespoon sugar 

4 teaspoons baking powder 

1/2 teaspoon sea salt 

1/2 teaspoon vanilla extract 

Fresh raspberries, for garnish 

Instructions: 

Preheat the waffle maker. Wash the fresh raspberries; set aside. In a large bowl, combine eggs, flour, milk, vegetable oil, sugar, baking powder, sea salt, and vanilla extract. Mix well until the batter is smooth. Using a pastry brush, apply a thin layer of vegetable oil onto the preheated waffle maker. Slowly pour the batter onto the waffle maker. Close the lid and cook for five minutes, or until golden brown. Transfer waffle to a plate. Repeat until all the batter is used. Serve waffles with maple syrup, butter, and fresh raspberries. Enjoy! 

Wholesome Waffle BBLT

What’s Cooking in Gail’s Kitchen? Home Cooking: Wholesome Waffle BBLT! You’ve never tried a waffle sandwich before? Me, either. Since I had some Belgian waffles in the freezer from the last time we pulled out the waffle iron, I thought today would be a great day to transform a classic BLT sandwich into something wonderful. The waffle dough keeps the sandwich soft and chewy, rounding off and eliminating the sharp edges of toast. The extra B, you ask? It’s for the subtle hint of bleu cheese; Bacon-Bleu-Lettuce-Tomato!

WHOLESOME WAFFLE BBLT

Ingredients:

1 Belgian waffle, quartered

6 slices black pepper bacon, cooked crisp

Romaine lettuce leaves

Sliced tomatoes

1 tablespoon Bleu cheese, crumbled

1 tablespoon Greek yogurt

3 tablespoons mayonnaise

Instructions:

Warm waffle wedges on low heat in a skillet brushed with a little butter. Do not let burn. Remove from heat. In a small bowl mix mayonnaise, yogurt, and Bleu cheese crumbles. To assemble sandwich, spread the mayonnaise blend on one waffle. Next, layer tomato, lettuce, and bacon. Top with another waffle. Secure the stack with a toothpick. 

Naked Belgian Waffles

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Naked Belgian Waffles! Doesn’t this sound sinfully decadent? Imagine fluffy discs of indented lattice, with slightly crisp edges, exuding a seductive vanilla essence. The deep indentations of golden batter cake are perfect vessels for whatever your heart desires. Might it be rich, creamy butter or hand-tapped pure maple syrup? What about toasted pecan halves and powdered sugar? Or perhaps even a smearing of hazelnut spread with fresh red raspberries. Whatever your craving, do yourself a favor. Make a double batch of waffles to store in the freezer. Then pop one in the toaster for a great way to start the day. Romance is in the air.

NAKED BELGIAN WAFFLES

Ingredients:

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 eggs, room temperature

2 cups buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

Instructions:

Combine flour, baking powder, baking soda, and sea salt in a large bowl. Set aside. In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract. Slowly add liquid mixture to dry ingredients. Stir just until moistened. Batter will be slightly lumpy. Do not over-mix. Spray waffle iron with nonstick oil. Pour 3/4 cup of batter into preheated waffle iron. Close lid. Do not open until golden brown. Repeat until batter is gone. Serve warm with softened butter, maple syrup, pecan halves, powdered sugar, or fruit toppings.

Naked Belgian Waffles

What’s Cooking in Gail’s Kitchen? After the Holidays: Naked Belgian Waffles! Doesn’t this sound sinfully decadent? Imagine fluffy discs of indented lattice, with slightly crisp edges, exuding a seductive vanilla essence. The deep indentations of golden batter cake are perfect vessels for whatever your heart desires. Might it be rich, creamy butter or hand-tapped pure maple syrup? What about toasted pecan halves and powdered sugar? Or perhaps even a smearing of hazelnut spread with fresh red raspberries. Whatever your craving, do yourself a favor. Make a double batch of waffles to store in the freezer. Then pop one in the toaster for a great way to start the day. Romance is in the air.

NAKED BELGIAN WAFFLES

Ingredients:

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 eggs, room temperature

2 cups buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

Instructions:

Combine flour, baking powder, baking soda, and sea salt in a large bowl. Set aside. In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract. Slowly add liquid mixture to dry ingredients. Stir just until moistened. Batter will be slightly lumpy. Do not over-mix. Spray waffle iron with nonstick oil. Pour 3/4 cup of batter into preheated waffle iron. Close lid. Do not open until golden brown. Repeat until batter is gone. Serve warm with softened butter, maple syrup, pecan halves, powdered sugar, or fruit toppings.

Belgian Waffles

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Belgian Waffles! Call me crazy, or call me lazy, but truth be told sometimes you need to take a shortcut in preparing a meal. Just because you’re short on time doesn’t mean you have to sacrifice taste. Here’s a perfect example: Belgian Waffles made from starter pancake mix in a box. Add a few extras like pure vanilla and fresh fruit to turn an ordinary waffle into a spectacular one. Make a batch for breakfast, brunch, or dinner. Let the cheers begin!

BELGIAN WAFFLES

Ingredients:

2 cups Log Cabin All Natural Pancake Mix

4 tablespoons oil

2 eggs

1 1/3 cups milk

1 tablespoon vanilla extract

Instructions:

Preheat waffle iron. Combine pancake mix, oil, eggs, milk, and vanilla in a blender. Blend 30 seconds until lumps are removed. Let batter rest for a few minutes. Grease waffle iron if necessary. Pour batter by scant cupfuls onto center of hot waffle iron. Bake 3-5 minutes or until steaming slows and waffle is golden brown. Carefully remove. Serving suggestions: Fresh fruit, melted butter, dark amber maple syrup, pecans, whipped cream, and a side of bacon.