Brussels Waffles Gaugres Bruxelloises

Ingredients

1 3/4 cup all-purpose flour 1/8 tsp salt 1 bottle beer 1/4 cup oil 1 egg, slightly beaten 1 tbsp grated lemon peel 1/2 tsp lemon juice 1/2 tsp vanilla extract	Advertisements

Preparation
 
These waffles are a crisp type and are often served for dessert
topped with sweetened whipped cream and strawberries. They became
famous at the Belgian pavilion at the 1962 New York Worlds Fair. Mix
flour and salt. Add remaining ingredients. Beat just until smooth.
Let batter sit 2 hours at room temperature or refrigerate overnight.
This makes the waffles more tender. Bake in a waffle iron following
manufacturerUs directions. Spread the batter thin and bake until
crisp and browned. Serve for dessert or breakfast. Yield depends on
size of waffle iron. For example, one that makes 7-inch rounds will
yield 4 large rounds that separate into 16 sections.

 

 
Servings:
4

 

Brussels Waffles
These waffles are a crisp type and are often served for dessert topped with sweetened whipped cream and strawberries. They became famous at the Belgian pavilion at the 1962 New York World s Fair. Mix flour and salt. Add remaining ingredients. Beat just until smooth. Let bat (Upload by user)

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Coarsely chop cabbage and cook in 1 cup of water, covered, for 5 minutes. Reconstitute the tvp in the boiling water. Add the onion, spices, and egg whites. Mix the tomato juice, soup, and water, and set aside. Spread 1/2 the cabbage in the bottom of a 9x13 bak (Upload by user)
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Cactus Pear Breakfast Shake
Press cactus pears through medium disk of food mill. Combine puree in blender or processor with banana, ice cubes, honey and milk; whirl until no chunks of ice remain. Serve at once to 2. from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth Schneider (Upload by user)
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