Posted by:
cludgie
(
)
Date: November 20, 2016 10:14AM
Last week a German family friend in his mid-70s died after a long-fought battle with stomach cancer. He and his wife, who died in 2002 of scleroderma, were like grandparents to my kids. We first met them some 32 years ago, after which they became integrated into my family and we into theirs.
They often made waffles that were like none other, and eating them represent cherished memories of them and their wonderful house. The waffles' beautifully sweet scent will bring back the memories for our entire family. So in memory of the two, I pass on their recipe in Americanized form. It probably qualifies as a Belgian waffle, but is literally a German waffle, so... Call it what you will. The important thing is they are not like American waffles, and need no syrup or butter, because they come loaded with sugar and butter. They are for eating plain, dusted lightly with powdered sugar, or being topped with blueberries, strawberries, etc. Or you can just eat them as many Europeans eat waffles--by hand with just about anything else. If you put them into a container, they last for a couple of days at room temperature. I've said too much. Besides, I'm repeating what's below:
1. Beat until fluffy the following:
- 2 sticks softened butter
- 1 1/4 cup sugar
- 1 1/2 teaspoon vanilla
- 6 egg yolks (save the whites)
2. Slowly mix the following with the butter mixture:
- 4 cups sifted flour
- 1 Tablespoon baking powder (sifted in with flour)
- 2 cups slightly warmed milk, adding a bit at a time as you mix
3. Beat the 6 egg whites until very stiff. Fold the whites into butter mixture gently, until mixture is evenly colored.
Use Belgian-style waffle iron, c. 1/4 cup batter per individual waffle. Eat them plain or dusted with powdered sugar, topped with berries, whipped cream and such. They come out sweet and buttery, so they're better without syrup or added butter.
Store at room temperature; don't refrigerate. Eat leftovers later plain with just about anything, even like the Germans might do--with salad of Boston lettuce with yoghurt dressing.