A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Belgian Waffles, Liege Style
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Liege-style waffles have a thicker batter than your regular yeast-risen Belgian style waffles. The key is the pearl sugar. If you are unable to find pearl sugar, make your own by coarsely crushing sugar cubes.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 1/4 teaspoons yeast
1/3 cup warm milk
1 tablespoon sugar
2 cups bread flour
1/2 teaspoon salt
3 eggs
2 teaspoons vanilla
1 cup unsalted butter, softened
1 cup pearl or turbinado sugar
To serve
maple syrup
Nutella
sliced fruit
fresh whipped cream
powdered sugar
directions
Combine yeast, milk and sugar in small bowl and let sit for 15 minutes until bubbly.
Mix flour and salt in large bowl or stand mixer fitted with dough hook. Make well in center and stir in yeast mixture. Beat in eggs, one at a time.
Add vanilla and softened butter, 2 tablespoons at a time, and mix well after each addition, kneading lightly. Let dough rest in bowl until doubled in size.
Gently mix pearl or turbinado sugar by hand into dough and let rest 15 more minutes.
Preheat waffle iron. Butter or spray waffle iron, and divide dough into equal sized portions. Place in waffle iron and cook for 3-5 minutes until waffle is lightly brown and crisp. Remove to cooking rack and keep warm while cooking remaining waffles.
Serve warm with desired toppings.
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nutrition data
Nutritional data has not been calculated yet.
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