An Easy Waffle Recipe

Last year we decided to grab a *New* Waffle Iron. We had gone away for my birthday and had wonderful Belgian Waffles at the hotel for breakfast and we were hooked!

I use this recipe for a quick and easy waffle breakfast! The batter is even good when made ahead and refrigerated. So many times we make it the night before and just pour right into the warm Waffle Maker for a really quick breakfast! Yummy!!!! My Favorite way to have them is simply butter and syrup. oh myyyyy so good! Here ya go!  

                                               Homemade Waffles!

Ingredients:

1¾ cups Flour

1½ cups Milk

2 Eggs (extra-large, separated)

3 tablespoons Sugar (can be omitted for savory waffles)

3 tablespoons Salted Butter (melted)

Instructions:

In Mixing Bowl:

Combine Egg Yolks, Milk and Sugar.

Beat to a light creamy yellow.

Add Flour. Stir only to combine.

Add Butter. Combine.

In Separate Bowl: Beat Egg Whites to Stiff Peaks.

Be aware there is no leavening ingredient in this recipe.

Your fluffiness or “lift” is coming from the structure of your egg whites.

Fold Whites into the batter carefully, trying to maintain egg white structure.

This process seems more complicated than it really is. The egg whites make the batter light and fluffy without the addition of baking powder or baking soda. This leaves the product light and crispy but not heavy on the tummy.

Pour Batter into heated and greased Waffle Iron. Cook to manufacturer‟s directions.

Serve at Golden Brown, with a pat of butter and favorite syrup or even a nice fruit compote.

Strawberry Napoleon, Happy Strawberries and Cream Day!

Happy Strawberries and Cream Day! Can't pass up an opportunity to showcase one of my favorite abundant fruits! Strawberry season is one of my favorite seasons of the year. I dried Strawberries in the oven, I make frozen strawberry compote and jam. And of course, these Strawberry Napoleons are a staple on my dessert list all season long! Enjoy!!

Strawberry Napoleons

Ingredients:

1 sheet Prepared Puff Pastry

½ cup strawberry preserves

1 ½ cups sliced Strawberries (4 whole berries, garnish)

3.4 oz. box Instant Vanilla Pudding Mix

2 cups Heavy cream (May substitute Milk)

Instructions:

Preheat oven to 400 ° f

Line a Baking Sheet with parchment.

Defrost Pastry according to box directions.

Remove Pastry sheets from sleeve one at a time.

Lay Pastry sheet out on floured board.

Cut pastry along folds.

Cut each strip into 3 even pieces.

Place each Square onto parchment lined baking sheet.

Dock each square lightly with a fork.

Bake according to box directions.

**You need 1 1/2 squares per Napoleon, so do the math according to how many servings you wish yield.

While Pastry is baking:

Place Strawberry preserves in a small microwave safe bowl.

Heat preserves for 60 seconds.

Place cut strawberries into warm preserves. Set aside.

In a Large cold mixing bowl Beat together Heavy cream and Vanilla Pudding Mix.

Upon reaching full thickness, place pudding in refrigerator for 15-20 minutes

Assembly:

Insert a fork or little serrated knife into pastry square, Split each Pastry square in half.

Place bottom half of pastry square onto the serving plate.

Place 2-3 tbsp. vanilla pudding onto bottom pastry.

Place Pastry Square (Inside facing up) on top of vanilla pudding (it will serve to hold strawberries like a cup)

Place 2-3 tbsp. of Strawberries into cavern of pastry.

Top with a Pastry top. Garnish with small dollop of pudding and reserved whole strawberry.

Continue for remaining Napoleons.

Serve.