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Valentine Waffles, American
Dinner, either family or the party kind, may well go frilly on St. Valentine's day. Even the simplest meal deserves "prettying up." So, how about serving some extra-special dessert waffles, either at noon or at night. Not only are they delicious, but a wonderful time-saver, too. You may prepare the batter ahead of time and store it in the refrigerator until needed for baking.
Pour the granular yeast into the ½ cup lukewarm water, add the ½ teaspoon sugar, stir and let stand about 5 minutes to soften. Pour the scalded milk into mixing bowl, add the salt and remaining sugar stir and let cool. When milk is lukewarm add the softened yeast and 1 ½ cups of the flour. Beat until smooth. Next stir in the beaten egg yolks, the melted (not hot) butter and the remaining flour. Beat again until smooth. If the batter seems too thick or too thin (since flours vary greatly), add a small amount of liquid or flour, just enough to make it as thick as heavy cream. Cover and let rise in a warm place (82° - 86° F.) until light and bubbly (1 ½ - 2 hours). Then fold in the 2 egg whites, beaten until stiff but not dry. Bake on heated waffle iron. Serve with peppermint stick ice-cream, or with sweetened whipped cream tinted pink with a little of the color of red cinnamon drops.
If desired, this waffle batter may be prepared at any convenient time, hours before needed. Let it rise until light, fold in the beaten egg whites, then cover and store in refrigerator until wanted for baking.
Contributed by Unknown, 1942
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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