Neddy’s Kitchen

This is a quick version of my authentic Belgian Waffle Recipe. I continue to love using my Waring Pro Belgian Waffle Maker. You may serve these with authentic New England maple syrup to go with the blueberries. I like them with whipped cream.

(Makes Six Waffles)

* 1 1/3 cups milk scalded
* 2 tablespoons dried blueberries
* 2 cups biscuit mix, such as Jiffy or Bisquik
* 1 1/8 teaspoons active dry yeast (1/2 packet)
* 1/2 teaspoon freshly grated nutmeg
* 2 eggs, separated
* 2 tablespoons unsalted butter
* 1 teaspoon vanilla extract

Measure the milk and add the dried blueberries to it. Slowly scald the milk in a large heavy saucepan or in the microwave. Add the butter and when it has melted, stir in the vanilla and cool to lukewarm, 105°-110°F. Meanwhile fill a copper mixing bowl with hot tap water. Measure the biscuit mix into another large mixing bowl, adding dried yeast and grated nutmeg. Stir to blend and reserve.

Separate the eggs, adding the whites to the dry, warm copper bowl and the yolks to the lukewarm liquid. Slowly stir the egg yolk mixture until smooth and slowly stir that entire liquid mixture into the flour mixture until smooth. Do not beat, as it is necessary to keep the blueberries intact.

Whip the room-temperature egg whites until stiff peaks form and fold them into the batter.

Preheat your waffle maker on your preferred setting. Setting #4 for the Waring Pro Belgian Waffle Maker achieves a golden brown baked Belgian waffle. You can adjust the browning control if you prefer lighter or darker waffles. The green ready indicator light will turn on and the waffle iron will beep when preheated.

Using the provided measuring scoop, pour the batter into the preheated iron. You may use a heat-proof spatula to spread the batter evenly over the grids, however once you get the knack of pouring the batter evenly you will not need to do this. Close the lid and rotate the waffle iron 180° to the right. Bake until the beeper indicates that the waffle is done. Rotate the waffle iron 180° to the left to open.

For best results, do not open the iron during the cooking of the waffle, as doing so offsets the timing mechanism.

Old-Fashioned Scrapple Recipe - Without the Scraps

The name of this Pennsylvania Dutch dish comes from the chopped “scraps” of pork meat that are the main ingredient. Tradition claimed that scrapple included all that was left of the hog after butchering, except for the scream. These scraps were mixed with a ground cornmeal broth and seasonings and molded into a loaf. After chilling, the loaf was sliced and fried and traditionally served hot for breakfast or brunch. We Maryland children ate this often and loved it. However, once I became aware of the various parts of the pork that were included in scrapple, I began making my own recipe from what I consider the more savory cuts of the hog, such as the loin.

• 1 pound lean chopped pork
• 2 tablespoons butter or oil as needed
• 29 ounces (2 cans) chicken broth
• 1 cup cornmeal
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour, seasoned with salt and pepper

In a large saucepan gently saute pork in butter or oil. Add cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 20 minutes or until mixture is very thick, stirring constantly. Spray with oil and then line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Unmold; cut scrapple into slices. Dust scrapple slices with flour mixture. In large skillet brown scrapple on both sides in a small amount of butter. Serve with ketchup or maple syrup. Serves 12.

This is my basic recipe for banana bread. I almost always fancy it up a bit with additions such as vanilla, cinnamon, freshly grated nutmeg, grated orange peel, chopped nuts, raisins, dried blueberries, shredded coconut or whatever I have on hand that sounds good. Be creative.

• 1/2 cup butter, softened (1 stick)
• 3/4 cup sugar
• 2-3 eggs
• 1 3/4 cups flour (I use 1 cup of whole wheat plus 3/4 cup of all purpose white.)
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3 very ripe bananas (1 1/2 cups mashed)

Cream butter and sugar together. Add eggs one at a time. Add the mashed bananas and continue mixing well. Mix the flour with the baking powder and salt. Add to the creamed banana mixture, mixing well.

At this point you can fold in any additional ingredients, such as chopped nuts.

Pour into a greased and floured* 9″ x 5″ loaf pan. Bake in a 350 degree Fahrenheit oven for 50-60 minutes, until the top is chestnut brown and a toothpick inserted in the center comes out clean. Let the cake rest in the pan for 5 minutes, and then run a knife around the edge and remove to cool. Serves 8 generously.

*I usually do not use flour for this step, but spinkle the oiled pan with granulated sugar instead.

I have had my ‘real’ Belgian waffle maker for a few weeks now and it has been a great addition to my kitchen. Thanks to my neighbor Kathleen for recommending it. The waffles that I have made are as tasty as any that I remember eating in Belgium and they are far superior to any that I have ordered in American restaurants anywhere. Do not expect this recipe to be as good if you use an ordinary waffle maker, as it will not become hot enough. When my waffle maker first arrived I did not have all the ingredients to make the recommended recipe, so I used Jiffy Mix and the waffles turned out wonderfully. With the Jiffy Mix recipe, I did separate the eggs, adding the yolks to the batter and folding in the whipped egg whites at the last. The following is a recipe that I adapted from the one that came in the instruction booklet for the Waring Pro Belgian Waffle Maker. (The original recipe is here, however I warn that it did not turn out well for me. I feel that it was probably because the fresh milk was not scalded, and that may have affected properties of the yeast.)

Edna’s Belgian Waffles (Makes Ten Waffles)

Classic Belgian waffles have a crispy outside and are soft and moist on the inside. The Belgians often serve them as a part of a celebration. You can try these waffles for something as simple as celebrating a beautiful day. My husband likes his with Mrs. Butter-Worth syrup. I prefer fresh fruit such as sliced strawberries or blueberries mixed with sweetened Greek yogurt or whipped cream.

* 1 1/4 cups water
* 2 1/4 teaspoons active dry yeast (one packet)
* 3 cups sifted flour
* 1/4 teaspoon salt
* 4 eggs, separated
* 1/3 cup sugar (I use Splenda)
* 8 tablespoons unsalted butter
* 2 teaspoons vegetable oil
* 2 teaspoons vanilla extract
* 1 1/2 cups milk (scalded if fresh, not necessary if using canned or powdered milk)

Dissolve the yeast in 1 cup of lukewarm (105°-110°F) water with a pinch of real sugar (not Splenda); let stand for 5-10 minutes, until the mixture begins to foam.

Put the flour, sugar (or Splenda) and salt into the large bowl; stir to blend and reserve.

Slowly scald the milk in a large heavy saucepan. Add the butter and when it has melted, stir in the oil, vanilla and remaining water and cool to lukewarm, 105°-110°F. Add the egg yolks to the yeast mixture and stir until until smooth. Slowly stir the egg yolk mixture into the lukewarm liquid mixture. Then slowly stir that entire liquid mixture into the flour mixture and beat until it is smooth.

Let stand for one hour, stirring every 15 minutes.

Whip the room-temperature egg whites until stiff peaks form and fold them into the waffle batter at the first 15-minute interval.

Preheat your waffle maker on your preferred setting. Setting #4 for the Waring Pro Belgian Waffle Maker achieves a golden brown baked Belgian waffle. You can adjust the browning control if you prefer lighter or darker waffles. The green ready indicator light will turn on and the waffle iron will beep when preheated.

Using the provided measuring scoop, pour the batter into the preheated iron. You may use a heat-proof spatula to spread the batter evenly over the grids, however once you get the knack of pouring the batter evenly you will not need to do this. Close the lid and rotate the waffle iron 180° to the right. Bake until the beeper indicates that the waffle is done. Rotate the waffle iron 180° to the left to open.

For best results, do not open the iron during the cooking of the waffle, as doing so offsets the timing mechanism.

I save the remainder of the batter not used, covered in the refrigerator, and two days later, I give it a stir or two, and it is just as delicious as when first made. Be creative. Orange or apple juice or flavored tea can be substituted for the 1/4 cup of water. Freshly grated orange rind or nutmeg can be added or a teaspoon of almond flavoring. The oil used can be a flavored one such as walnut or almond. A small amount of whole wheat, bran, ground oatmeal or almond meal can be substituted for the white flour. A couple teaspoons or so of flax seeds or chopped nuts can be added.

2 eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 tsp almond or vanilla extract
1/4 pound unsalted butter
6 Tbsp orange marmalade or any citrus marmalade
2 Tbsp confectioners’ sugar

Preheat the oven to 400 degrees F. In a medium bowl, whisk the eggs, flour, milk and almond extract until blended. Melt the butter in a large ovenproof skillet over moderate heat. Remove the skillet from the heat and pour in the batter, tilting to cover the bottom of the pan evenly. Immediately place in the oven and bake for 15 minutes, or until puffed and golden brown. Transfer to a serving plate, spread with the marmalade and dust with the sugar. Serve immediately.