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Amish
Waffles
Ingredients:
2/3 cup all purpose flour
2/3 cup sifted cake flour
1 cup. milk
1 3/4 tsp. baking powder
1 1/3 whole eggs, well beaten
3 1/2 tbsp. butter or margarine
3/4 tsp. vanilla extract
Topping:
1 cup. water
7 tbsp. sugar
1 1/4 tsp. white corn syrup
2 Pinches red food coloring
4 tsp. cornstarch
2/3 whole (3 oz.) raspberry flavored gelatin
5 1/4 sol. oz. frozen blueberries, defrosted
5 1/4 sol. oz. frozen raspberries, defrosted
Vanilla ice cream, optional
Preparation:
- Mix batter
ingredients together in order just until smooth.
- Bake in
waffle iron according to manufacturer's directions.
- For
topping, combine water, sugar, corn syrup, food coloring and cornstarch
in saucepan; cook over medium heat until thickened.
- Remove from
heat; add gelatin, stirring until dissolved.
- Cook, add
berries.
- Serve warm
over waffles with a scoop of vanilla ice cream, if desired.
Yield: 4 servings.
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Did You Know?
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The
modern waffle has its origins in the wafers—very light thin crisp cakes
baked between wafer irons—of the Middle Ages.Wafer irons consisted of
two metal plates connected by a hinge, with each plate connected to an
arm with a wooden handle. The iron was placed over a fire and flipped
to cook both sides of the wafer. The irons were used to produce a
variety of different flat, unleavened cakes, usually from a mixture of
barley and oats, not the white flour used today.
In 14th-century England, wafers were sold by street vendors called
waferers. The modern waffle is a leavened form of wafer.
In medieval Europe, vendors were permitted to sell their waffles
outside of churches on saints' days and during other special religious
celebrations. Competition at the churches eventually became very
heated, and at times violent, so that King Charles IX of France imposed
a regulation on waffle sales, requiring vendors to maintain a distance
of at least deux toises (4 m/12 ft) from one another.
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