Waffles With Vanilla Sauce Food

VANILLA SAUCE

Steps:

• Place all ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens, 10-15 minutes (or keep cooking until desired consistency).
• Drizzle sauce over cakes, pancakes, waffles, bread puddings, and more. Serve warm or slightly cool (the sauce will thicken as it cools).
• Sauce will keep in the fridge, in an airtight container, for up to a week.

WAFFLES WITH VANILLA SAUCE

Steps:

• In a bowl, combine flour, baking powder and salt. In another bowl, beat egg yolks lightly. Add 1-2/3 cups milk and oil; stir into dry ingredients just until moistened. Set aside 1/4 cup batter in a small bowl. Beat egg whites until stiff peaks form; fold into remaining batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. , In a saucepan, heat sugar and remaining milk until scalded. Stir a small amount into reserved batter; return all to pan. Bring to a boil; boil for 5-7 minutes or until thickened. Remove from the heat; add vanilla and mix well (sauce will thicken upon standing). Serve over waffles. Top with berries.

CLASSIC WAFFLES

Steps:

• In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
• In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
• Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

WAFFLE SAUCE

Steps:

• In a small saucepan, whisk together the flour and sugar. Add the milk and set the stove heat to medium. Whisk smooth and continue stirring or whisking frequently as it cooks.
• Continue cooking until the sauce begins to bubble and has thickened. Remove pan from the heat, add the butter and vanilla and stir to combine. Pour sauce over hot waffles and grate or sprinkle nutmeg over the top. Enjoy!

MENNONITE WAFFLES AND WHITE SAUCE

Steps:

• Heat milk until boiling, stirring constantly. Stir in 1/2 a cup of the sugar.
• Mix the cornstarch with the remainder 1/4 cup sugar and then add that to the hot milk mixture. Keep stirring until it thickens. (You can add more cornstarch to get it to the thickness you like).
• Add the butter and vanilla and stir.
• Pour over waffles (or dip the waffles into the sauce like my little girls do).

CREAMY VANILLA SAUCE WAFFLE TOPPING

Steps:

• Heat 2 cups of milk in the microwave until warm (about 1-2 minutes).
• In a separate bowl, mix 1/2 cup cold milk with 1/2 cup sugar and 3 tablespoons cornstarch.
• Whisk cornstarch mixture into heated milk.
• Put sauce back into microwave and heat until boiling in 1 minute intervals. Whisk between each interval.
• Once mixture has thickened and come to a boiling point, mix in 1-2 tablespoons butter and 1 teaspoon vanilla.
• Serve over waffles with fresh or canned fruit.

VANILLA SAUCE

Steps:

• Combine the butter, white sugar, light brown sugar, heavy cream, and salt in a heavy bottomed pot.
• Cook over medium heat, stirring occasionally, for 5-8 minutes or until the mixture thickens up and comes to a full boil.
• Remove from the heat and allow the mixture to slightly cool (stir frequently). Stir in the vanilla. Serve over your favorite breakfast or dessert!

GERMAN WAFFLES

Steps:

• Beat egg whites: Separate the eggs. Whisk egg white with a pinch of salt until stiff. Set aside.
• Beat: Place the soft butter, sugar, vanilla sugar, or vanilla extract into another bowl, mix until creamy. Add the egg yolks and mix well until the sugar is dissolved.
• Batter: In another bowl, sift together the flour and the baking powder. Start adding them to the butter mixture alternating with the milk. Start and finish with the flour.
• Stir in the mineral water. Carefully fold in the stiff egg whites.
• Bake the waffles according to the directions of your waffle maker. My waffles took about 6-7 minutes to become crisp and nicely browned on the outside while remaining soft and fluffy on the inside.
• Temperature: My waffle maker also has different temperature settings and I prefer using a medium-high one, for instance, 4 or 5 out of 6 temperature settings. But that is a matter of personal taste; adjust the temperature setting accordingly.
• Bake: Pour some batter into the waffle iron, regarding the instructions of the waffle maker again. Close the waffle maker and bake until the waffle is golden.
• Time: Usually, the waffle makers will have a way of letting you know that the waffle is ready, either a (green) light or it will make some sound. But that depends on the waffle iron you are using.
• Keep the waffles warm in the oven by 100 degrees Celsius/ 200 degrees Fahrenheit until you are finished with baking.
• Serve the waffles warm with cherry sauce and whipped cream or as suggested above.

LEMON POPPYSEED WAFFLES WITH VANILLA BLUEBERRY SAUCE

Steps:

• Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
• In a large bowl, mix the oat flour, gluten-free flour, baking soda, baking powder, sea salt and poppy seeds together. Set aside.
• In a smaller bowl, mix all the vegan buttermilk, the melted vegan butter, the maple syrup and the Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and Nielsen-Massey Pure Lemon Extract.
• Pour the wet ingredients into the dry and mix until combined.
• Preheat your waffle iron and grease according to manufacturer's settings.
• Using a ½ cup measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don't need to push it to the edges. Close and let cook until the steam has completely finished rising from the waffle maker. Otherwise, the waffle will fall apart. Don't open it before the steam is finished! Remove each waffle and place on a baking sheet in your oven or toaster oven on 'warm' or 200 degrees F to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
• While the waffles are being made, you can prepare your Vanilla Blueberry Sauce.
• Add all the ingredients to a pot over high heat. Bring the ingredients to a boil until blueberries begin to pop, and then reduce to a lower heat for 10 minutes until the sauce begins to thicken. Feel free to add more cornstarch slurry if you want your sauce much thicker.
• Serve the waffles with the vanilla blueberry sauce and enjoy!

BELGIAN WAFFLES WITH TRIPLE BERRY SAUCE

Steps:

• First make the triple berry sauce. Begin by heating berries with 1 tablespoon water and granulated white sugar in a pan on medium heat.
• Stir till the sugar melts and dissolves completely, around 2-3 minutes.
• In a bowl, mix together fresh lemon juice and cornstarch.
• Add the cornstarch liquid to the berry sauce and cook for another 3-4 minutes or till the sauce thickens. Remove from heat and set aside until ready to use.
• In a bowl whisk together flour, sugar, baking powder and salt. Set aside.
• In another whisk together eggs, vanilla extract, butter and milk. Meanwhile pre-heat oven to 200 F degrees.
• Stir wet ingredients into dry ingredients. Mix till just combined.
• Pour 3/4 - 1 cup batter per waffle and cook till golden brown [according to instructions on your waffle maker, around 4-5 minutes].
• Place the prepared waffle in 200 F degree pre-heated oven to crisp up while you make the other waffles.
• Repeat till the batter is finished, I got 4 waffles out of this batter.
• Place all waffles in a single layer to crisp up in the oven before serving. Top the belgian waffles with triple berry sauce, sprinkle with powdered sugar and enjoy.

HOMEMADE VANILLA SAUCE

Steps:

• Mix cornstarch, sugar, and salt in a heavy medium sized saucepan.
• In a small bowl, whisk together milk and egg thoroughly, and gradually stir in.
• Cook over medium or medium low heat, whisking constantly, till mixture comes to a boil. (Don't be tempted to turn up the heat; if it gets hot too fast, the egg will cook.)
• Boil for 30-60 seconds, still stirring constantly.
• Remove from heat and stir in butter and vanilla. If desired, pour through a fine meshed sieve to remove any lumps.
• Serve warm or chilled.

WAFFLES WITH STRAWBERRIES AND VANILLA-HONEY YOGURT SAUCE

Steps:

• Prepare waffles according to package directions. Combine yogurt, sour cream, honey and vanilla in a bowl and stir well to make sauce (can be made night before-cover and chill). Top waffles with sauce and fruit.

CHOCOLATE-HAZELNUT WAFFLES WITH VANILLA ICE CREAM AND FUDGE SAUCE

Steps:

• Whisk first 7 ingredients in large bowl to blend. Stir 6 tablespoons warm water and espresso powder in small bowl until powder dissolves. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Whisk in oil, vanilla and espresso mixture. Cool to lukewarm.
• Whisk eggs, then 1 1/4 cups buttermilk and ground hazelnuts into chocolate mixture; add to dry ingredients and whisk to blend well.
• Preheat waffle iron to medium heat, following manufacturer's instructions. Pour about 1/2 to 3/4 cup batter (depending on size of waffle iron) into center of waffle iron; spread evenly with spatula. Close waffle iron and cook until waffle is cooked through but still soft and color on outside darkens, about 4 minutes (time will vary, depending on waffle iron). Using spatula, transfer waffle to rack. Repeat with remaining batter. (Can be prepared 6 hours ahead. Let waffles stand at room temperature. Before continuing, transfer to baking sheet and rewarm in 400°F oven until crisp, about 6 minutes.)
• Stir liqueur into warm Fudge Sauce. Cut each waffle diagonally in half, forming triangles. Arrange 3 waffle triangles on each of 6 plates. Dust with powdered sugar. Place scoop of ice cream atop waffle triangles. Pour Fudge Sauce over waffles and ice cream. Sprinkle with toffee bits and chopped hazelnuts.

MILLE-FEUILLE WITH VANILLA PASTRY CREAM AND BOURBON SAUCE

Steps:

• For the pastry cream: In a medium saucepan, combine the milk, granulated sugar, salt and vanilla seeds and pod. Bring to a simmer over medium-low heat, then remove from the heat.
• In a medium bowl, whisk together the cornstarch and egg yolks. Temper the eggs by adding about 1/4 cup of the warm milk mixture and whisking to combine. Add the egg mixture to the pan and whisk to thoroughly combine.
• Heat the pan over medium-low heat until it begins to thicken. Cook, stirring constantly with a spatula, until the mixture is the consistency of pancake batter, about 5 minutes. Remove from the heat and discard the vanilla bean pod. Whisk in the butter until combined. Strain through a fine-mesh sieve. Transfer to a shallow dish and press a sheet of plastic wrap directly onto the surface. Place in the refrigerator to cool completely, at least 1 hour and up to overnight.
• For the bourbon sauce: In a small saucepan, add the bourbon, granulated sugar and vanilla beans and pod. Bring to a boil, then reduce the heat to maintain a simmer. Reduce the liquid by about half until thickened to a syrupy consistency, about 15 minutes. Remove and discard the vanilla bean pod; cool the syrup to room temperature.
• For the mille-feuille: Roll out the puff pastry on a floured surface so that it is a roughly 11-by-16-inch rectangle. Using a sharp knife or pizza cutter, trim off any uneven edges so that it is a perfect 10-by-15-inch rectangle. Slice the pastry into 12 approximately 2 1/2-by-5-inch rectangles. Place them on a lined baking sheet. Place in the refrigerator for 30 minutes to chill.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Brush the tops of the puff pastry rectangles with the butter and sprinkle with the granulated sugar. Cover with a sheet of parchment paper and another baking sheet on top so the puff pastry is sandwiched in between. Bake until golden, about 20 minutes. Remove the top baking sheet and parchment and let cool to room temperature.
• To assemble: Spoon a small dollop of the pastry cream onto each plate to act as a "glue" for the first layer of puff pastry. Place one layer of puff pastry onto the cream dollop, then top with a layer of cream. Nestle about 6 raspberries in the pastry cream in rows and top them with a dollop more of pastry cream. Repeat the layers once more and top with a final layer of pastry. Dust the pastry and plate liberally with confectioners' sugar and drizzle the plate around the pastry with the bourbon sauce.

WAFFLES WITH ALMOND CHERRY SAUCE RECIPE

Steps:

• Put the cherries and their juices in a saucepan. Blend the cornflour with 2tbsp cold water to make a paste and mix into the cherries along with a further 150ml water. Sprinkle with the sugar and then heat, stirring, until the sugar dissolves.
• Bring to the boil and cook for 1 min to thicken the sauce. Remove from the heat and allow to cool for 30 min if serving warm, or completely to serve cold.
• When ready to serve, mix the almond extract into the cherry sauce. Lightly toast the waffles as directed. Whip the cream until softly peaking; sift the icing sugar on top and carefully fold into the cream to sweeten it.
• To serve, put one or two waffles on each serving plate. Spoon over the warm or cold cherry sauce and serve with a dollop of the sweet whipped cream.

VANILLA WAFFLE SAUCE

Steps:

• Mix cornstarch, sugar and salt together. Whip into milk and add vanilla. Cook on low to medium heat until thick, stirring constantly. Serve over hot waffles and Enjoy!

LEMON POPPYSEED WAFFLES WITH VANILLA BLUEBERRY SAUCE

Steps:

• Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
• In a large bowl, mix the oat flour, gluten free flour, baking soda, baking powder, sea salt and poppy seeds together. Set aside.
• In a smaller bowl, mix all the vegan buttermilk, the melted vegan butter, the maple syrup and the pure vanilla extract and pure lemon extract.
• Pour the wet ingredients into the dry and mix until combined.
• Preheat your waffle iron in the meantime and grease according to manufacturer's settings. Using a ½ cup/125ml measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don't need to push it to the edges. Close and let cook until the steam has FINISHED rising from the waffle maker. Otherwise, the waffle will fall apart. Don't open it before the steam is finished! Remove each waffle and place on a baking sheet in your oven or toaster oven on "warm" or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
• While the waffles are being made, you can prepare your vanilla blueberry sauce.
• Add all the ingredients to a pot over high heat. Bring the ingredients to a boil until blueberries begin to pop, and then reduce to a lower heat for 10 minutes, until the sauce begins to thicken. Feel free to add more cornstarch slurry if you want your sauce much thicker.
• Serve the waffles with the vanilla blueberry sauce and enjoy!

VANILLA SAUCE

Steps:

• In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

WAFFLES WITH VANILLA SAUCE

Steps:

• ANILLA SAUCE
• 1/2 cups milk, divided
• Tbsp flour
• Tbsp. sugar
• 8 tsp. vanilla powder or 1 tsp. vanilla extract
• egg yolks
• In a small pot, heat 2 cups milk until it begins to boil. (med heat)
• While you are doing this: mix dry ingredients in a small bowl, add just a little of the reserved 1/2 cup of milk, blend the egg yolks in well, and then the rest of the 1/2 cup milk.
• Stir mixture into the milk in the pot just as it begins to boil up (you will see skin forming) and stir with whisk until the sauce begins to bubble and thicken.
• RASPBERRY SAUCE
• I buy half a flat of raspberries when they're in season, put them in a blender and measure them out. For each cup of berries I mix in 1 cup of sugar. Stir that for about 5 minutes and let it sit for a few hours. Pour into small jars and freeze. Thaw just before serving. Keeps a week or two refrigerated. Cut up strawberries mixed with a little sugar are also a great topping.

WAFFLES WITH BANANA & SALTED CARAMEL SAUCE

Steps:

• Put the sugar, golden syrup and butter in a saucepan and heat gently, stirring occasionally, until everything has melted together. When the mixture starts to bubble, stir in the double cream and cook for 2 mins. Stir in 1/2 tsp salt, then take off the heat and allow to cool slightly in the pan.
• Heat the waffle maker (if you don't have one, you can use a griddle pan instead - see tip). Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a pinch of salt. Make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer's instructions. Repeat until all the batter has been used up - keep cooked waffles warm in a low oven until serving.
• Just before serving, heat the remaining butter in a non-stick frying pan over a medium heat and fry the banana pieces until golden. Divide the waffles between 4 plates, top with the fried bananas, drizzle with salted caramel and top with a scoop of vanilla ice cream, if you like.