Monday, September 25, 2006

Monday is recipe day!

I like food. Missing from the Perpetual to-do list is my desire to lose about twenty pounds. My wife and I like to eat out and we try not to do is as much. But we also eat in a great deal and have amassed a number of delicious recipes. I thought I would take the occasional Monday to share with you my favorites. Since today is the first recipe day, it is only appropriate to start with breakfast. After all, it is the most important meal of the day. This recipe comes from friends who prepared them for us when we visited them at their home for the weekend.

Overnight Waffles
(4 to 6 servings)

Preparation time: 8 hours or more, largely unattended

Super-crisp outside, light and tender inside, with the complex flavor of yeast-risen batter, these are the best waffles you can make, and they're no more work than any other waffle; you just have to think ahead.
  • 1/2 teaspoon instant yeast
  • 2 cups all-purpose flour
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1/4 pound (1 stick) butter, melted and cooled
  • 1/2 teaspoon vanilla extract (optional)
  • 2 eggs
  • oil or cooking spray for the waffle iron
Before going to bed, combine the yeast, flour, sugar, and salt. Stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature.

In the morning, brush or spray the waffle iron and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter.

Spread a ladleful of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.


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