Belgian Waffles

6:16pm

Meagan Wilson Nelson

INGREDIENTS:
2 large eggs
1 3/4 cups (14 ounces buttermilk)
1/2 cup butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 3/4 cups (7 1/4 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

DIRECTIONS:
In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.

For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.

Recipe Source: from King Arthur Flour’s Baking Companion

Kettle Corn By Jenny Park

1 cup of popcorn kernels, pop them.

1 cup worth.

Put foils over 2 or 3 aluminum sheets.

Put popcorn in huge bowls.

On the stove, melt down 1 cup of butter, 1 tsp salt, and 3/4 cup sugar.

Melt it, once it separates, it will be ready.  Pour this over the popcorn, then pour the popcorn onto the baking sheets.

Bake at 300 for 10 minutes.

Let it cool on the baking sheets, then it will get the crispy textures.