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Waffles, reinvented...

scuzzo Jan 3, 2008 09:19 PM

Another post made me remember one of my favorite cookbooks given to me by someone special. It's still available on Amazon...

http://www.amazon.com/Waffles-Morning...

There are many great recipes, many of them are waffle recipes for lunch, dinner or dessert. I've made many and highly recommend this.

Have you made any non-breakfast waffles? Discuss.

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  1. k
    karykat RE: scuzzo Jan 3, 2008 09:21 PM

    I have this book and haven't made anything from it. So I will be interested in everyone's recommendations.

    1. eLizard RE: scuzzo Jan 4, 2008 06:08 AM

      In the summer I make homemade waffles and homemade ice cream, chocolate sauce or strawberry sauce and whipped cream from the Perfect Scoop. and I serve as dessert at informal summer dinner parties. people go nutty over it.

      1. chowser RE: scuzzo Jan 4, 2008 07:57 AM

        I've made the pizza waffle. It was okay. I'd prefer either pizza or waffle not together.

        8 Replies
        1. re: chowser
          maplesugar RE: chowser Jan 4, 2008 08:02 AM

          Your post made me think of an old sitcom where they referred to going out for "chicken and waffles" I wonder if anyone ever made a chicken waffle hehe :)

          1. re: maplesugar
            scuzzo RE: maplesugar Jan 4, 2008 08:25 AM

            The book includes a recipe for a potato rosemary waffle that I put chicken and gravy on. It's awesome! Obviously savory and not sweet. The idea is the waffle can like bread, or potato, and do something fun with it.

            1. re: scuzzo
              k
              karykat RE: scuzzo Jan 4, 2008 08:34 AM

              What is the texture and does it stick to the pan? It sounds very good.

              And what kind of waffler do you use. I have a regular one that makes small round ones, and a belgian waffler I haven't used yet.

              Also, do you think whipping the egg white makes any difference in a belgian waffler? There seems to be some controversy about that.

              1. re: karykat
                scuzzo RE: karykat Jan 4, 2008 10:07 AM

                No didn't stick. Sometimes I beat the egg whites. My waffle baker is an old one from probably the 50 or 60s. Makes about a 7" round waffle.

                I was experimenting with a low carb waffle using soy flour, beat the egg whites for that. I liked 'em.

              2. re: scuzzo
                yayadave RE: scuzzo Jan 5, 2008 09:45 AM

                Or Eggs Benedict on waffles. Or waffles and sausage gravy.

              3. re: maplesugar
                t
                toddlikesfood RE: maplesugar Jan 4, 2008 08:52 AM

                There's a good (or was good) restaurant in Atlanta called <someone's name here> Chicken and Waffles.

                They served Fried Chicken and Waffles.

                It was good.

                1. re: toddlikesfood
                  k
                  karykat RE: toddlikesfood Jan 4, 2008 08:59 AM

                  St. Paul had a restaurant that served that as their signature dish. It was a really good combination.

                2. re: maplesugar
                  chowser RE: maplesugar Jan 4, 2008 09:08 AM

                  Like a chicken a la king on a waffle!:-)

              4. l
                landrew RE: scuzzo Jan 4, 2008 09:12 AM

                brownie batter cooked in the waffle iron topped with a good vanilla ice cream is the best....

                8 Replies
                1. re: landrew
                  happybellynh RE: landrew Jan 4, 2008 09:18 AM

                  Just regular brownie batter? No modificatins? Wow- will definitely have to try that!

                  1. re: happybellynh
                    k
                    karykat RE: happybellynh Jan 4, 2008 09:26 AM

                    What if you are the kind of person who likes the kind of crusty chewy top you get on top of brownies. Is that the effect you get with the waffler? You have my full attention.

                    1. re: karykat
                      l
                      landrew RE: karykat Jan 4, 2008 11:53 AM

                      Yup, it is just regular brownie batter, cooked the same way you would cook a waffle. On my iron, it is until the light goes out. They turn out great - slightly crispy on the outside, but tender inside and the perfect vehicle for a scoop of ice cream. The crispiness isn't quite the same as a regular brownie - it isn't shiny, or crackly. It comes out more like the kind of crispiness you get with a regular waffle. i've heard you can do this with cornbread as well, but haven't tried it yet

                      1. re: landrew
                        ChristinaMason RE: landrew May 19, 2010 09:13 AM

                        Excellent idea! (Sorry, I know this thread is old...but still!)

                  2. re: landrew
                    scuzzo RE: landrew Jan 4, 2008 10:10 AM

                    Hey, great idea! I just like trying to find new ways to use the waffle baker, so it's not a "unitasker" as Alton Brown would put it.

                    My favorite new idea, that I put in a much earlier thread is to cut 1/2 inch slices of eggplant, dip in beaten egg, roll in parm, then bake in waffle baker. Really, really good. Zuchinni works too. And it's low carb.

                    1. re: scuzzo
                      toodie jane RE: scuzzo Jan 5, 2008 09:07 AM

                      after all....a waffle iron is the original panani machine--with more crispy goodness.

                      1. re: toodie jane
                        scuzzo RE: toodie jane Jan 5, 2008 10:32 AM

                        That's it! Browning adds flavor, so greater surface area to brown results in more flavor.

                      2. re: scuzzo
                        greygarious RE: scuzzo May 19, 2010 08:48 AM

                        I just bought the 2006-2008 Cook's Country Annuals on eBay and am having fun going through them, more for the tips than for the recipes. One of the former was to make cornbread on the wafflemaker. The tip suggested 10 minutes but of course the timing may vary from make to make.

                    2. r
                      reannd RE: scuzzo Jan 5, 2008 11:31 AM

                      So I saw this thread & requested the book immediately from the library.

                      Make smoked salmon & dill waffles for dinner last night (added spinach bc I like it in there, too).. topped with cream cheese or sour cream, simply WONDERFUL & super easy. Totally recommend that.

                      1. e
                        eamcd RE: scuzzo Jan 5, 2008 11:46 AM

                        I have this book too -- I haven't pulled it out in a while. Now I'll have to dig it out to remember which I've made. I know I'd done more of the breakfast ones, but I do remember making a cornbread one of some sort.

                        Thanks for the reminder!

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