Ingredients
4 oz unsweetened chocolate
1/3 cup butter
1 1/2 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 cup granulated sugar
1 tbsp unsweetened cocoa powder
3 large eggs, separated
1/2 cup milk
1/2 cup dairy sour cream
1 tsp vanilla extract
3/4 cup walnuts, chopped
1 vegetable shortening
1 for grids
1 confectioners' sugar
Directions
Source: The Waffle Cookbook by Freiberger
Preheat waffle iron. Preheat oven to 250=F8F (120=F8C). In a small,
heavy saucepan or double boiler melt chocolate and butter over low
heat.
In a medium-size bowl sift together flour, baking powder, baking soda,
granulated sugar and cocoa powder. In a large bowl beat together egg
yolks, milk, sour cream and vanilla. Gradually stir in flour mixture
and melted chocolate and butter. Beat until smooth. Stir in walnuts.
In a small bowl whip egg whites until soft peaks are formed. Fold
into batter. Batter will be thick. Lightly brush hot grids with
shortening or oil. Pour enough batter to fill two-thirds of the
waffle iron. Push batter out to the edges with a wooden spoon. Cook
until crisp and a dark rich brown. Be careful not to overcook. Keep
finished waffles warm in the oven on a rack until ready to serve.
Repeat with the remaining batter.
To serve cut waffles into quarter sections. Sprinkle powdered sugar
through a fine sieve over the top.
Makes about 3 waffles or 4 servings.
Serve with powdered sugar or with ice cream, Chocolate Fudge Sauce and
whipped cream.
From the recipe files of suzy@gannett.infi.net
Servings: 4 servings
Chocolate Fudge Brownie Waffles Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Candy; Chocolate
The History of Recipes
Written recipes as an idea can be found back into ancient history, at least as far into history as early Egypt, and quite possibly further than that. Interesting though that is, mostly, these old cook books were just simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Moving our culinary historical trip onwards, we have two recipe books which were published in the fourteenth century - one book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that is popular today, but rather accounts of the types of food enjoyed by the rich people of the period. Over the next few hundred years, the rich families of the West competed to offer the most extravagent meals, and because of this the best chefs and their recipes were greatly in demand. However, it was during the 19th century that haute cuisine and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down recipes to help cooks of their time. When we get to the 20th century, cooking publications were in great demand, mostly as a result of higher levels of literacy, people having increased free time and being a little richer. |
We hope you enjoy this Chocolate Fudge Brownie Waffles recipe.
