HOW TO MAKE WAFFLES FROM SCRATCH RECIPES

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WAFFLES FROM SCRATCH RECIPE: HOW TO MAKE IT



Waffles From Scratch Recipe: How to Make It image

On Saturdays, my mom and I always went shopping, but before we left, she made my favorite lunch, homemade waffles from scratch. They were about 8 inches around and prepared in a grill set on top of the stove. Those waffles were so delicious! —Florence Dean, Towson, Maryland

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 waffles (about 4 inches).

Number Of Ingredients 7

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, separated
1 cup 2% milk
1/4 cup butter, melted
Confectioners' sugar and fresh fruit or maple syrup

Steps:

  • In a large bowl, combine the flour, baking powder and salt. In a small bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened. , In a small bowl, beat egg whites on medium speed until soft peaks form. Fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with confectioners' sugar and fruit or serve with syrup.

Nutrition Facts : Calories 674 calories, FatContent 31g fat (18g saturated fat), CholesterolContent 281mg cholesterol, SodiumContent 1084mg sodium, CarbohydrateContent 78g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 20g protein.

HOW TO MAKE THE ABSOLUTE BEST GNOCCHI FROM SCRATCH | KITCHN



How to Make the Absolute Best Gnocchi from Scratch | Kitchn image

Homemade potato gnocchi is easier than you think — here is how to make it step-by-step.

Provided by Valeria Necchio

Categories     Main dish    Dinner    Pasta dish

Total Time 6000S

Prep Time 3600S

Cook Time 2400S

Yield 6

Number Of Ingredients 11

2 1/4 pounds Yukon Gold potatoes (choose ones that are roughly the same size)
1 2/3 to 2 cups all-purpose or ‘00’ flour, divided, plus more as needed
2 teaspoons kosher salt, plus more for boiling
Sauce for topping, such as brown butter and sage, pesto, tomato, or meat
Potato ricer or fine-mesh strainer
Measuring cups and spoons
Fork
Large pot
Slotted spoon
Rimmed baking sheet
Large frying pan

Steps:

  • Boil the potatoes. Scrub 2 1/4 pound Yukon Gold potatoes and place in a large pot. Add enough cold water to cover the potatoes by about 2 inches. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and simmer until the potatoes are knife tender and cooked through, 20 to 30 minutes depending on the size. Start heating a large frying pan over medium heat when the potatoes are almost ready.
  • Drain and dry the potatoes. Drain the potatoes. Transfer to the hot pan and cook, turning them occasionally, until the skin and any exposed flesh is dry on all sides (do not let the skin brown), about 2 minutes.
  • Let the potatoes cool slightly, then peel. Set the potatoes aside until cool enough to handle. Peel the potatoes while still warm.
  • Make the gnocchi dough. Place 1 1/3 cups of the all-purpose or ‘00’ flour and 2 teaspoons kosher salt on a work surface. Process the potato flesh through a ricer or a fine-mesh strainer onto the flour. Work and knead the potatoes into the flour, adding in 1/3 cup more of the flour a little at a time, until a soft and pliable but not sticky ball of dough forms. If the dough is too sticky, knead in more flour a tablespoon at a time as needed.
  • Roll the dough out into ropes. Dust the work surface with more flour and divide the dough into 8 portions. Working with one piece at a time, use your hands and roll it out from the center into a rope that is about 1/2-inch wide.
  • Cut the ropes. Cut each rope crosswise into 1-inch pieces, then transfer them to a floured rimmed baking sheet.
  • Form the gnocchi. Roll each piece out on a grooved surface (such as a gnocchi board), or gently roll along the back of the fork with your thumb. (Grooves help them trap in more sauce.) Return to the baking sheet.
  • Boil the gnocchi. Bring a large pot of heavily salted water to a boil over medium-high heat. Add half the gnocchi and stir. Boil until they float to the surface and are cooked through, about 2 minutes. Use a slotted spoon to transfer to a serving platter. Repeat cooking the remaining gnocchi.
  • Top with sauce and serve. Top with sauce if desired and serve immediately.

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