Tammys Waffles Freshly Ground Flour Recipes

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WAFFLES FROM FRESHLY GROUND FLOUR



Waffles from Freshly Ground Flour image

Make and share this Waffles from Freshly Ground Flour recipe from Food.com.

Provided by Bozeman Chef

Categories     Breakfast

Time 15m

Yield 4 belgian waffles, 4 serving(s)

Number Of Ingredients 7

3 eggs
1 1/2 cups 1% low-fat milk
3 tablespoons melted butter
2 1/4 cups whole wheat flour (freshly ground from 1.8 cups soft white wheat berries)
4 1/2 teaspoons baking powder
3 teaspoons sugar
3/4 teaspoon salt

Steps:

  • Preheat waffle iron. Great in a Belgian waffle iron!
  • Beat eggs.
  • Mix wet ingredients in one bowl.
  • Mix dry ingredients in second bowl.
  • Gently mix wet and dry til just moistened. Do not over mix.
  • Bake in hot waffle iron til lightly browned and crisp (about 4-5 minutes in mine).

Nutrition Facts : Calories 413.6, Fat 14.5, SaturatedFat 7.4, Cholesterol 186.1, Sodium 1002, Carbohydrate 58.2, Fiber 8.2, Sugar 8.5, Protein 17.1

TAMMY'S WAFFLES FRESHLY GROUND FLOUR



Tammy's Waffles Freshly Ground Flour image

Make and share this Tammy's Waffles Freshly Ground Flour recipe from Food.com.

Provided by middleton.lisa

Categories     Breakfast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 3/4 cups flour
2 tablespoons sugar
1 tablespoon baking powder
2 eggs
1 3/4 cups milk
1/2 cup oil
1 teaspoon vanilla

Steps:

  • 1. Combine dry ingredients in large bowl.
  • 2. In a separate bowl, beat wet ingredients and then add to dry, stirring just until moistened.
  • 3. Cook on pre-heated waffle iron until waffles are browned and test done. I like to set a timer so I don't have to keep checking, or risk forgetting to take the waffles out on time!

BUTTERMILK WAFFLES



Buttermilk Waffles image

Make these fluffy waffles on the weekend for a treat the whole family will enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 13

2 cups all-purpose flour (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Vegetable oil, for waffle iron
Maple-Walnut Sauce
Blueberry Sauce
Banana-Caramel Sauce
Berries-and-Cream Topping

Steps:

  • Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
  • Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.

Nutrition Facts : Calories 537 g, Fat 27 g, Fiber 1 g, Protein 14 g

FLUFFY WAFFLES



Fluffy Waffles image

A friend shared this fluffy waffle recipe with me a few years ago. The cinnamon cream syrup is a nice change from maple syrup, and it keeps quite well in the fridge. Our two children also like it on toast. -Amy Gilles, Ellsworth, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 10 waffles (6-1/2 inches) and 1-2/3 cups syrup.

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, separated
2 cups milk
1/4 cup canola oil
CINNAMON CREAM SYRUP:
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 can (5 ounces) evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Mixed fresh berries, optional

Steps:

  • In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions., Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles. If desired, serve with fresh berries.Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Nutrition Facts : Calories 424 calories, Fat 12g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 344mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 1g fiber), Protein 9g protein.

WAFFLES I



Waffles I image

You can keep the batter covered in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe.

Provided by OneShyOfABunch

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 20m

Yield 6

Number Of Ingredients 8

2 eggs
2 cups all-purpose flour
1 ¾ cups milk
½ cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla extract

Steps:

  • Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  • Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Nutrition Facts : Calories 382 calories, Carbohydrate 38 g, Cholesterol 67.7 mg, Fat 21.6 g, Fiber 1.1 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 390 mg, Sugar 5.7 g

TAMMY'S FAVORITE LASAGNA



Tammy's Favorite Lasagna image

This recipe is my modified version of several lasagnas I have tried over the years. My family really likes this one. Even the picky kids. It is a little time consuming, but well worth it.

Provided by Tammy

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 8

Number Of Ingredients 19

4 tablespoons vegetable oil
1 large onion, chopped
2 pounds lean ground beef
2 tablespoons Italian seasoning
1 ½ tablespoons chopped fresh rosemary
1 ½ tablespoons garlic salt
salt and pepper to taste
1 (28 ounce) can whole peeled tomatoes
2 (6 ounce) cans tomato paste
1 cup water
½ cup margarine
1 small onion, chopped
1 cup Parmesan cheese
3 tablespoons all-purpose flour
1 quart milk
1 egg, beaten
1 (16 ounce) package lasagna noodles
1 (15 ounce) container ricotta cheese
1 pound mozzarella cheese, shredded

Steps:

  • Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in ground beef, and cook until evenly brown. Drain excess fat. Season with Italian seasoning, rosemary, garlic salt, salt and pepper. Stir in tomatoes, tomato paste and water. Simmer 1 hour, or until sauce has thickened.
  • Melt butter in a saucepan over medium heat. Cook onion until soft and translucent. Stir in flour until smooth. Stir in Parmesan cheese, then milk. Cook, stirring, until thick. Allow to cool, then stir in egg. (Sauce will be very thick.)
  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Lightly grease a 9x13 inch baking dish.
  • In prepared baking dish, place a layer of noodles, meat sauce, cheese sauce, ricotta, and mozzarella. Repeat layers. Build to your desired thickness, or make another smaller pan for freezing.
  • Bake in preheated oven for 1 hour. Let cool 15 minutes before serving.

Nutrition Facts : Calories 1069.4 calories, Carbohydrate 69.1 g, Cholesterol 179.8 mg, Fat 62.5 g, Fiber 5.7 g, Protein 59.6 g, SaturatedFat 24.7 g, Sodium 2629.2 mg, Sugar 17.9 g

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