Mammaws Waffles Food
MAMMAW'S WAFFLES
Brunches are a big hit in our family. They think this recipe makes the best waffles of all and it is easily doubled or tripled. I sprinkle blueberries or pecans on top of the batter for those who want them just before closing the waffle iron --- it's definitely my favorite way to have them. Plus, you can make the batter the night before!
Provided by CAROLYNSUE
Categories Bread Yeast Bread Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, mix together flour, baking powder, baking soda, sugar and salt. Make a well in center. Add yeast mixture, eggs, buttermilk and vegetable oil; stir until smooth.
- Spray preheated waffle iron with non-stick cooking spray. Pour 1/4 cup batter onto hot waffle iron. Cook until golden brown, about 3 minutes. Serve hot.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 28.9 g, Cholesterol 72.2 mg, Fat 6.1 g, Fiber 1 g, Protein 7.9 g, SaturatedFat 1.5 g, Sodium 439.3 mg, Sugar 4.7 g
MAMMAW'S ZUCCHINI BREAD (CAN ALSO BE MODIFIED TO GLUTEN FREE)
My grandmother Lucille (we all called her Mammaw) used to make this wonderful zucchini bread when I was growing up. I ate this every time she fixed it, thinking it was banana bread. When I was a teenager and became interested in cooking, I asked her for the recipe and could not believe that this was made with zucchini! If they would have told me that as a child, I probably never would have even tried it. It is one of my favorite desserts to make, it is simple, and it gets rave reviews every time.
Provided by DownHomeDinner
Categories Dessert
Time 1h20m
Yield 2 loaves, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl beat eggs, sugar, zucchini, oil, and vanilla extract. Gradually add in all remaining dry ingredients, spices, nuts, and raisins if desired.
- Optional: I do not add raisins to my zucchini bread, however, you can add 1/2 cup of raisins if you prefer.
- Grease 2 loaf pans only on the bottoms. Pour batter into loaf pans, fill pans half full leaving enough room for the bread to rise.
- Bake at 325 degrees for 60-80 minutes depending on your oven.
- After baking, cool for approximately 10 minutes, then remove from pans.
- I serve this as bread with butter, but you can also frost as cake for a sweeter taste.
- *IF YOU CHOOSE TO MAKE THIS A GLUTEN FREE RECIPE* My two favorite gluten-free flour mixtures are King Arthur's Multi-Purpose Gluten Free Flour, and also Andrea's Gluten Free Flour Blend from Andrea's Gluten Free Bakery. They can both be purchased online if you do not have access to a store that sells either brand. King Arthur's can be purchased at kingarthurflour.com and Andrea's mixture can be purchased at andreasglutenfree.com. The gluten free flour mixtures that are out there now are great! They take all of the guesswork out of having to add the gluten free starches and gums together to get the right consistancy and flavor that all purpose flour has.
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