|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Wow them with wonderful waffles! It's easy-here's how: |
|
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Wow them with wonderful waffles! It's easy-here's how: recipe on the web!! 1. Don't get stuck. To prevent waffles from sticking, season the waffle iron according to the manufacturer's directions. If greasing with cooking spray, remember to spray it before heating the iron. If you have a waffle iron with a nonstick surface, you probably won't need to grease the grids before making your waffle. Starting with a clean waffle iron is also important. After each time you use it, remove all traces of baked-on batter or crumbs. 2. Measure and mix. You can mix the waffle batter right in a 4- or 8-cup glass measuring cup that has a handle and a spout, which makes for easy pouring onto the waffle iron. 3. Pour it on. How much batter to use for making waffles depends on the model of your waffle iron. Usually it's little less than a cupful, but every waffle iron is slightly different. When you pour the batter onto the waffle iron, make sure each section of the waffle grid gets covered so it is full but not overflowing. Then close the lid and wait. When the iron stops giving off steam a few minutes later, the waffle should be done. Try lifting the lid, if it resists at all, the waffle needs a little more time to cook. 4. Use a "fork lift." A fork is great tool to use when lifting the waffle from the iron. If you're making a large batch of waffles that you want to keep warm until serving time, place them in a single layer on a wire rack or paper towel-lined cookie sheet in a 350° oven for up to 20 minutes. Just make sure you don't stack warm waffles, or they'll become soggy. Why are my waffles tough and why didn't they rise? Too much Bisquick or not enough liquid. Waffle iron too cool or too hot. Why are my waffles thin and crispy? Too much liquid and not enough Bisquick. From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Autumn Brunch Waffles with Cinnamon-Cider Syrup Cinnamon-Cider Syrup Waffles Wow them with wonderful waffles! It's easy-here's how: Whole Wheat Waffles with Honey-Pecan Syrup Honey-Pecan Syrup Chocolate Waffles with Caramel-Banana Topping Belgian Waffles with Berry Cream Pancakes FLUFFY PANCAKE QUICK TIPS Gingerbread Pancakes Puffy Pancake Lemon-Blueberry Wraps Potato Pancakes with Chunky Gingered Applesauce Cardamom Rolls Easy Drop Danish Cinnamon Streusel Coffee Cake Cranberry-Apricot Coffee Cake Fruit Swirl Coffee Cake Banana-Nut Bread Easy Pumpkin Bread Blueberry Muffins MUFFIN MAKING QUICK TIPS Raspberry White Chocolate Muffins Crumble-Topped Cranberry Muffins Tropical Macaroon Scones Cherry Chocolate Chip Scones Strawberry-Cream Cheese Biscuits Maple Breakfast Sandwiches Do-Ahead Egg and Sausage Bake Savory Apple Brunch Bake Hawaiian Brunch Pizza Cheesy Bacon Quiche |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
