Betty Crocker Waffles Food

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BETTY CROCKER WAFFLES



Betty Crocker Waffles image

You just can't beat tried-and-true Betty Crocker! Whether you use the "Basic" or "Richer" version, it will be your favorite GO-TO recipe for waffles forever! From the 1961 cookbook (don't worry... the directions are MY words, so don't worry about copyrights!), this basic formula is always the best. Personally, I double or TRIPLE the RICHER recipe and spend a morning making batch after batch of these precious waffles. The I bag them "two-by-two" into sandwich baggies and FREEZE them!! Then they are ready for breakfast, or ANYTIME in the blink of an eye and a WHOLE lot better than any store-bought frozen waffles!

Provided by wyomugs

Categories     Breakfast

Time 55m

Yield 8 large waffles, 8 serving(s)

Number Of Ingredients 16

ingredients for basic waffle
2 eggs
2 cups buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons soft shortening (a.k.a. "Spry")
ingredients for richer waffle
3 eggs
1 1/2 cups buttermilk
1 teaspoon baking soda
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soft shortening (a.k.a. "SPRY")

Steps:

  • NOTE-1: If you do not have buttermilk, then you can sour regular milk by adding 1 tbsp of white vinegar OR lemon juice per CUP of regular milk, and let it sit for a minute or two before using.
  • NOTE-2: If you wish to boost the flavor even more, instead of the soft shortening (Spry), you can substitute bacon fat!
  • While mixing batter, plug in waffle iron to heat up.
  • In a large mixing bowl, beat the eggs until lightly frothy.
  • In a separate bowl, sift together soda, flour baking powder, and salt.
  • Add half the milk to the eggs, then half the dry ingredients, then ALL the shortening.
  • Then add the remaining milk and dry ingredients and mix until batter looks somewhat lumpy. Don't worry the shortening is lumpy, that will add to the tenderness of the waffles.
  • You may have to spray your waffle iron with some spray oil first to help prevent sticking, but you will only need to do that for the first batch. Start making your waffles when your iron is hot. ENJOY!

Nutrition Facts : Calories 500.1, Fat 26.9, SaturatedFat 7.3, Cholesterol 120.5, Sodium 945, Carbohydrate 50.6, Fiber 1.6, Sugar 5.4, Protein 13.5

SOUR CREAM WAFFLES



Sour Cream Waffles image

This is a recipe, untried by me as yet, from a cookbook I received from my swap partner, Lauralie41. It was submitted to "A Taste of Indiana" by Dorothy D. Bisel. Here is what she stated about the recipe: "I collected this recipe many years ago from a friend who secured this recipe from a French chef. This is such a great recipe that I am glad to share it with others." I love waffles and can't wait to try them. I plan to also try making them with lower fat ingredients such as light sour cream (could even use non-fat yogurt) and low fat milk. Note: This doesn't give amount of servings so mine is just a guess right now.

Provided by diner524

Categories     Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon water
1 teaspoon baking soda
16 ounces sour cream
1/2 cup butter, softened (1 stick)
1 cup flour
3 egg yolks
2 teaspoons baking powder
1/2 cup milk
3 egg whites, stiffly beaten

Steps:

  • Combine baking soda and water, stir to dissolve. Add to next 6 ingredients in a medium bowl; mix until smooth. Fold in beaten egg whites; cook in a preheated waffle iron for 2 to 3 minutes or until done.

BLUEBERRY WAFFLES



Blueberry Waffles image

Whip up a batch of great-tasting waffles for Saturday morning breakfast.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 36

Number Of Ingredients 5

1 package Betty Crocker™ wild blueberry muffin mix
1 1/4 cups water
1/3 cup vegetable oil
2 eggs, separated
3/4 cup maple-flavored syrup

Steps:

  • Heat waffle iron. Drain Blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix (dry from muffin mix), water, oil and egg yolks in medium bowl just until blended.
  • Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Fold blueberries and egg whites into batter. Pour batter from cup or pitcher onto center of hot waffle iron.
  • Bake until steaming stops. Carefully remove waffle with fork. Heat reserved blueberry liquid and syrup. Serve syrup with waffles.

Nutrition Facts : Calories 85, Carbohydrate 13 g, Cholesterol 12 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Square, Sodium 70 mg

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