Betty,
I had some left-over ham from yesterday and I wanted to use it up, but there wasn't enough to make a whole meal out of.

So I fried the ham along with some eggs and made some of your waffles to go on the side. They are so good, they're better than the high carb waffles I used to make out of Bisquick.

I went ahead and cooked them all and stuck the left overs in the frig., I'll pop them in the toaster in the morning to crisp them up for breakfast.

Again, thanks for another great recipe. I thought DH was going to cry when he bit into them.

This is the best LC cooking board ever!! You have some very talented people here.
Allison

Betty's the best, Allison!

We're all so happy to have her as a member of this forum!

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Yes, Betty has some terrific recipes and is always so generous to share.

I'm getting ready to try her spice cupcakes, they sound so great! I was going to this weekend but I didn't have any vital wheat gluten so I had to put them off :(

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

I just made these waffles for the first time today and DH and I both agree - even though the ingredients seem a bit odd, the waffles are really awesome!

Thanks, Betty!

Char

__________________
Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

"Blush"

Charski-

I'm so glad you liked the waffles.

I've been thinking about picking up a sandwich maker, I saw one at Walmart yesterday for $9.00, and using this recipe (without the sweetener) to try and make a type of pizza or ham and cheese pocket.

A HAM A CHEESE POCKET! omgosh, that sounds wonderful!

Thanks Betty!

Hmmm, I actually HAVE a sandwich maker...now how would you go about making some sort of "pocket" using this recipe... Please help, these sound delish!

Thanks!

Krystyne

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Start - May 7th, 2004, 175/157/145



http://hockeygirl34.blogspot.com

Well I was thinking that you could put the batter in the sandwich maker and then put the fillings in the batter just making sure that the filling is covered with batter and then when the batter cooks and rises the filling will be in the middle.

If you try it, please let us know how it worked. I hate to make you a guinea pig but if it doesn't work I'd really have no reason to buy the sandwich maker.

On the other hand if it doesn't work you can always make waffles.

Oooo, wish I'd thought of that! Although I haven't any ham, but hey, BACON and cheese sounds awesome!

I do have a sandwich maker, at least I THINK I still have one hanging around someplace - I may get a yen to try that tomorrow!

Thanks again Betty - I really appreciate all the time you take in posting recipes, I've tried several so far and have been pleased with the results. I print them out and write "XLNT!" at the top of the page so I know to make it again! LOL!

Char

__________________
Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Or hmmm, how about crumbled cooked sausage and cheese....

Uh oh, creative juices starting to flow...I feel a 'SPERIMENT comin' on!

Char

__________________
Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Char-
Your very kind and sausage and cheese sounds great. If you try it please let us know what happened.

Well, Allison, I have to ditto your comment -- OMG.

These waffles were delicious!

However, I have a question. After processing the ingredients, they were so thick I would not have been able to "pour" onto iron. So I added about 1/2 cup of Hood's. Still very thick but sorta pourable. The waffles browned nicely but were soft, not crisp . . . which in no way is a negative. I am just curious if by adding that extra milk, I may have changed the chemistry a little so the waffles were soft instead of crisp. BTW, I have a very old waffle iron (25 years) that makes one big waffle that is segmented into 4 smaller pieces. This recipe made 3 big waffles - 12 segmented pieces and 3 pieces was really stuffing myself!

Thanks, Betty, and Allison for reminding me about this recipe!

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

Alida, the batter is not pourable. I used a 1/4 cup measuring cup and just put a good BLOP into each compartment of the waffle iron. It wasn't the full 1/4 cup because a lot of it stays behind! LOL!

They did brown and they were crispy enough. I haven't tried the toaster yet for the leftovers but I'm thinking that will enhance the "crispy factor" a lot!

Char

__________________
Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Alida
Char is right, the batter is supposed to be very thick. I guess I should add that to the recipe.

And yes you changed the recipe when you added the milk. They rise up big and fill the waffle iron, the outside gets crisp and the inside is light and bread like.

I scoop the batter into my waffle iron with an ice cream scoop which holds about 1/4 cup.

Thanks, Char and Betty. I will make it right the next time. But, let me tell you, they were still delicious! The kitchen was redolent with the enticing aroma of waffles for hours!

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135