World Class Waffles

2 1/4 cups all-purpose flour
3 Tbsp sugar
1 package Fleischmann's Rapid Rise Yeast
3/4 tsp. salt
2 cups warm milk (105º to 115ºF)
3 eggs
1/3 cup butter or margarine -- melted
2 tsp. vanilla extract

In large bowl, combine all ingredients in order listed; mix just until
blended.
Cover; let rise in warm, draft-free place until doubled, about 1 hour or
cover and refrigerate overnight, if desired.
Stir down batter; bake in hot, greased waffle iron until steaming stops
and
waffles are golden brown.
Serve immediately with your favorite toppings.

* Feather-Light Waffles
Separate eggs. Beat yolks lightly with fork; add as directed for whole
eggs.
Cover and reserve egg whites in refrigerator.
Immediately before cooking waffles, beat egg whites with electric mixer
until stiff, but not dry; fold gently into batter.

* Spiced Waffles
Stir 1 teaspoon ground cinnamon or ground cardamom or 1/2 teaspoon ground
nutmeg into batter.

Serving Size : 4

"Fleischmann's Yeast"
"http://www.breadworld.com/index.html"

Notes : * Fleischmann's Active Dry Yeast may be substituted for Rapid
Rise
Yeast.

Dissolve 1 package active dry yeast in 1/4 cup warm water (105 to 115 F).
Prepare batter as directed, except reduce milk to 1 3/4 cups and add
dissolved yeast along with milk.

Homemade Syrup with Variations
1 cup granulated sugar
2 cups water
1 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon maple extract or 1 teaspoon rum extract

Put sugar, water and molasses into a saucepan. Cover and bring to a boil.
When sugar crystals are thoroughly dissolved, add vanilla and maple or rum
extract.

Variations
For other syrups, omit molasses and use light corn syrup instead.
Substitute
one of the following for the maple extract:

1 teaspoon coconut extract
1 teaspoon banana extract plus 3 drops yellow food color
1 teaspoon orange extract plus 3 drops yellow and 1 drop red food color

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Old Magic 1



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