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FareShare Gazette Recipes -- March 2008 - W's


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Whole Wheat Waffles

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* Exported from MasterCook *

Whole Wheat Waffles

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 11-03 Mar 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups whole wheat flour
1/3 cup soy flour
2 teaspoons baking soda
2 eggs
1/3 cup oil
2 cups milk

Sift flours and baking soda together.
Beat eggs and oil together.
Stir milk into egg mixture.
Stir in flour mixture.

Don's Notes:

I've been into waffles this winter. It all began when I didn't have time to
bake bread. I pulled out the waffle iron and it hasn't been put away since.
Below is my basic recipe, but you can make practically any quick bread or
muffin into waffles, whether "savory" or sweet. Just add other muffin/quick
bread ingredients proportionate to the flour. As a result, you can make a
waffle specific to a particular meal.

Depending on your other additions, you may find that the mix is really too
thin. Cut the milk some next time. This time you'll just have to cook them
a little longer; e.g., for corn meal waffles I only use 1 1/2 cups milk vs
2 cups.

To separate or not separate your eggs - beating the egg whites til they're
stiff but not dry does make for a lighter waffle, but I don't bother any

Heat - I prefer a rather crispy waffle so I use 1/3 cup of oil and a high
temp. If you prefer more of a pancake texture, use 1/4 cup oil and cook at
the low waffle range.

And don't forget that leftovers re-heat fine in the toaster.

Don C

Contributed to the FareShare Gazette by Don; 12 March 2008.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 220 Calories; 13g Fat (53.6% calories from 
fat); 8g Protein; 19g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 363mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.

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