"We are now in orbit 50 miles above the surface of Planet Yum."
"Belgian I, this is Houston, we copy. You're looking good!"
"Belgian I, this is Houston, we copy. You're looking good!"
''Houston, this is Belgian I.''
- Thread starter joeekaitis
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mynameismiele
Well-known member
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Waffles? 
yum indeed; was just chatting about waffles the other day on another forum. I haven't made them in quite awhile
Hide any Connections with the Aliens
The Calphalon store upright with a locking handle and card stowage below. Totally automatic and nonstick its a breeze. I either make over night Yeasty Waffles or buttermilk with egg white folded in. Really the old Sunbeam with it's dramatic modern styling and small waffle humps makes more divots per square inch and more surface area exposed to the iron, giving the crunchiest waffle ever.
The Calphalon store upright with a locking handle and card stowage below. Totally automatic and nonstick its a breeze. I either make over night Yeasty Waffles or buttermilk with egg white folded in. Really the old Sunbeam with it's dramatic modern styling and small waffle humps makes more divots per square inch and more surface area exposed to the iron, giving the crunchiest waffle ever.
Nice iron, do the plates reverse to a flat griddle
Here's my old Westy iron.. I've never used it though it works
I've a Sunbeam and a General Mills as well.. My nice GE I gave to mom last year to use for sandwich making and unfortunately she tried to clean the aluminum plates with oven cleaner and ruined those.. so now I have to find a replacement set,, bound to turn up eventually.
I've a Sunbeam and a General Mills as well.. My nice GE I gave to mom last year to use for sandwich making and unfortunately she tried to clean the aluminum plates with oven cleaner and ruined those.. so now I have to find a replacement set,, bound to turn up eventually.
the General Mills
sunbeam
Reserve Supply
Even though you sometimes take a little ragging for it, I am glad you continue to collect. It would be astounding to see your entire collection catalogued and placed on display. I am glad you're willing to take the time to photograph and download the pictures. It is time consuming but so much fun for us to get to see it.
Even though you sometimes take a little ragging for it, I am glad you continue to collect. It would be astounding to see your entire collection catalogued and placed on display. I am glad you're willing to take the time to photograph and download the pictures. It is time consuming but so much fun for us to get to see it.
I'm going to plead waffle ignorance here as I have never made them. And yet like a magpie anything gleaming shiny with few to no dents just has to hop in the back seat and come home with Papa Crow.
Westinghouse and Sunbeam
Westinghouse and Sunbeam
The Westinghouse is waffles only but the Sunbeam has removable plates to become a Grilled Cheese press for Four. Missing one of the Sunbeam plates so Pete...?
Favorite food treat of all time is Dad's Grilled Cheese sandwiches on Saturdays, speckled inside with real bacon shards & dunked in a Mustard Ketchup Horseradish 'dipping sauce'.
It was my job to watch the temperature dial for the optimum squashing moment.
Mom's Eaton's Department Store sandwich press (no waffle plates).
Deco Dominion sandwich press with reversible waffle plates.
It was my job to watch the temperature dial for the optimum squashing moment.
Mom's Eaton's Department Store sandwich press (no waffle plates).
Deco Dominion sandwich press with reversible waffle plates.
insides.
So, because of this thread I went googling for waffle recipes for this Sunday's morning treat. I have a jug of genuine local maple syrup that needs cracking open.
Now lets learn how to make waffles!
You will need:
- 2 cups of all purpose flour,
- 2 teaspoons of baking powder,
- some salt (1/2 teaspoon),
- 2 teaspoons of sugar,
- 2 cups of milk,
- 2 eggs,
- and one tablespoon full of melted butter.
(note - this recipe doesn't use yeast, the ingredients we mentioned at the beginning were just some general things you want to have at home if you want to make waffles regularly)
1. Separate the egg whites from the yolk and beat them until they turn into white snow.
2. Mix all the milk, melted butter, sugar, and egg yolks into smaller bowl. Mix until the sugar dissolves. Put all the dry ingredients (all purpose flour, baking powder, salt) into a bigger bowl and pour in the wet stuff. Mix until most of the batter is nice and even but leave some lumps that will tell you that you did not mix too much.
3. Gently mix egg whites into the batter.
4. You are finished, all you need to do is to bake your waffles. Just put one cup of batter in the preheated iron waffle and close it. It should take about 2 minutes, but check you waffle maker for specific instructions.
Sounds simple and Davy goof-proof enough. So, all you accomplished cooking guys...is it really this simple? Remember, I am culinary challenged and waffle ignorant.
Dave
So, because of this thread I went googling for waffle recipes for this Sunday's morning treat. I have a jug of genuine local maple syrup that needs cracking open.
Now lets learn how to make waffles!
You will need:
- 2 cups of all purpose flour,
- 2 teaspoons of baking powder,
- some salt (1/2 teaspoon),
- 2 teaspoons of sugar,
- 2 cups of milk,
- 2 eggs,
- and one tablespoon full of melted butter.
(note - this recipe doesn't use yeast, the ingredients we mentioned at the beginning were just some general things you want to have at home if you want to make waffles regularly)
1. Separate the egg whites from the yolk and beat them until they turn into white snow.
2. Mix all the milk, melted butter, sugar, and egg yolks into smaller bowl. Mix until the sugar dissolves. Put all the dry ingredients (all purpose flour, baking powder, salt) into a bigger bowl and pour in the wet stuff. Mix until most of the batter is nice and even but leave some lumps that will tell you that you did not mix too much.
3. Gently mix egg whites into the batter.
4. You are finished, all you need to do is to bake your waffles. Just put one cup of batter in the preheated iron waffle and close it. It should take about 2 minutes, but check you waffle maker for specific instructions.
Sounds simple and Davy goof-proof enough. So, all you accomplished cooking guys...is it really this simple? Remember, I am culinary challenged and waffle ignorant.
Dave
Good pics Dave.. I don't have any extra plates for the Sunbeam but they'll turn up somewhere as always always happens. Keep your eye out for GE plates for me as well for my machine above.
112561
Well-known member
Houston, we have a problem--NO WAFFLES HERE
I have a deco styled GE that is so lightweight, its almost toy like. The 1950s models are much heavier. I also have a Sunbeam sandwich and snack appliance from the early '60s.
I have a deco styled GE that is so lightweight, its almost toy like. The 1950s models are much heavier. I also have a Sunbeam sandwich and snack appliance from the early '60s.
Nice thing about vintage waffle irons is they were almost always very stylish up until the 70's. Especially the older ones from the teens thru 30's, lots of decoration and then more streamlined after that.
Ok, I decided to make waffles again today in my cuisinart waffle maker. Once again the batter oozes out the front and back even though I use less than the recommended amount and I spread it evenly on the plates to within 1/2 inch all around. What am I doing wrong? It is a real pain in the you know what to clean up.
Gary
Gary
Gary, maybe your batters too thin is my guess... 1/2 from the edge is too much imo
You mean the batter should be spread closer to the edge? How thick is the batter supposed to be? Mine seems pretty thick.
Gary
Gary
Nooooo, the batter should be just ladled into the center, then close the lid and it will spread out to the edges and start cooking before it drips over with the right amount... Use a measuring cup a few times to find the right amount that makes it just to the edges.
I have tried that also but still haven't found out what 'just the right amount is' LOL. The recipe book said 2 cups - I've cut that back but still haven't got the right amount.
Gary
Gary
In search of the perfect waffle
Well as they say, if at first you don't blah blah blah.
Have you tried it with the thicker batter
Well as they say, if at first you don't blah blah blah.
Have you tried it with the thicker batter
The batter I made is pretty thick but next time I will try making it even thicker.
Gary
Gary
Decorative waffle irons
Once waffle irons went electric, waffles became sort of a national craze. Domestic magazines in the 20s and 30s had articles and recipes for waffle parties (like fondue parties decades later). Unsweetened waffles were the base for almost any topping like creamed chicken, beef stew, or shrimp whatever for the main course. Sweetened waffles were served under any type of fruit with whipped cream or just ice cream for dessert. They made easy ice cream sandwiches. Cocoa could be added for chocolate waffles. Waffles were used in place of hot dog and hamburger buns. Waffles could be made cheaply and were a fun alternative to toast, the usual base for things like creamed chipped beef on toast.
One morning when we had planned to have waffles or pancakes, we discovered we were out of syrup. Mom made a delicious syrup out of brown sugar, water, butter and Maple flavoring.
Once waffle irons went electric, waffles became sort of a national craze. Domestic magazines in the 20s and 30s had articles and recipes for waffle parties (like fondue parties decades later). Unsweetened waffles were the base for almost any topping like creamed chicken, beef stew, or shrimp whatever for the main course. Sweetened waffles were served under any type of fruit with whipped cream or just ice cream for dessert. They made easy ice cream sandwiches. Cocoa could be added for chocolate waffles. Waffles were used in place of hot dog and hamburger buns. Waffles could be made cheaply and were a fun alternative to toast, the usual base for things like creamed chipped beef on toast.
One morning when we had planned to have waffles or pancakes, we discovered we were out of syrup. Mom made a delicious syrup out of brown sugar, water, butter and Maple flavoring.
Mix up a double batch of Jiffy corn muffin mix according to the pancake directions but add 2 more tablespoons of melted margarine or vegetable oil. Make waffles from the batter and smother 'em in chili as follows:
Waffle, finely chopped onion, shredded cheddar or pepper jack, chili, more cheese, more onion, sour cream (optional).
Ooh, pardon me. I'm drooling.
Waffle, finely chopped onion, shredded cheddar or pepper jack, chili, more cheese, more onion, sour cream (optional).
Ooh, pardon me. I'm drooling.
Overnight Yeast Waffles
From the Fanny Farmer Cookbook.
In a large bowl combine:
1/2 cup warm water
1 pkg dry yeast
1 Tbs sugar
Let rest a few minutes until yeast foams and then add:
2 cups all purpose flour
1 teaspoon salt
1 teaspoon soda
1/2 cup melted butter
2 cups warm milk
2 eggs
Mix on medium speed until just blended. Cover and set in refrigerator over night. Remove batter from refrigerator and give a quick stir. Allow batter to set at room temperature for 45 minutes. Do not stir again. Spoon batter in preheated waffle iron and cook to desired doneness. These waffles take a tad longer to cook and are crisp outside with a moist and chewy center with just a hint of yeast flavor.
From the Fanny Farmer Cookbook.
In a large bowl combine:
1/2 cup warm water
1 pkg dry yeast
1 Tbs sugar
Let rest a few minutes until yeast foams and then add:
2 cups all purpose flour
1 teaspoon salt
1 teaspoon soda
1/2 cup melted butter
2 cups warm milk
2 eggs
Mix on medium speed until just blended. Cover and set in refrigerator over night. Remove batter from refrigerator and give a quick stir. Allow batter to set at room temperature for 45 minutes. Do not stir again. Spoon batter in preheated waffle iron and cook to desired doneness. These waffles take a tad longer to cook and are crisp outside with a moist and chewy center with just a hint of yeast flavor.
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