SAUTEED APPLES
2 tbsp butter
1 medium apple, peeled, cored and sliced
1/8 tsp cinnamon
1 1/2 tsp brown sugar
WAFFLES
2 cup flour
2 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tbsp sugar
4 eggs, separated
1 cup sour cream
1 1/2 cup milk
3/4 cup plus 2 tbsp. melted butter or corn, oil
1/2 cup chopped toasted pecans
Directions
Sauteed Apples: Melt butter in a 8" skillet over moderate heat. Add
apples and cook,stirring frequently,2 to 3 minutes.Stir in cinnamon
and sugar;reduce heat to low and cook,covered,2 to 3 minutes,until
tender and golden brown.Cool slightly.
Waffles: Sift together dry ingredients.Beat egg yolks with sour
cream,milk and melted butter in separate bowl until blended.Stir into
dry ingredients until blended well.Stir in apples and pecans. Beat
egg whites until stiff,moist peaks form.Stir about 3 tbsp. of the
beaten whites into the batter,then gently fold in remaining egg
whites until just combined. Pour or ladle batter over center 2/3 of
hot waffle iron.Close lid cook about 4 minutes,until steam no longer
emerges from the crack. Remove waffle.Keep warm in a warm oven while
you cook the rest. Makes 8 waffles.
Servings: 8 servings
Cafe Beaujolais Sour Cream Waffles Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast
The History of Recipes
Food historians have found proof that recipes existed far back into the distant past, certainly as far as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these early cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to historians are some ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius created a few scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, something we still use today. He also recounts how the early Romans made use of a wide range of herbs and spices, including some that we all recognise such as thyme, mint and dill. Over the next few centuries, the rich and powerful families of Europe competed with each other to serve the most extravagent meals, and because of this chefs and their collection of recipes could command a high salary. However, it was during the nineteenth century that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookery publications are in high demand, mostly as a result of higher levels of literacy, more spare time and having more money to spend. The introduction of television brings us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Cafe Beaujolais Sour Cream Waffles recipe.
