Wednesday Recipes...Vanilla Yeast Waffles with Vanilla Butter

I first made these in 1991! Since then, these are a special breakfast for special occasions like Easter brunch. I made the batter before church, let it rise, and then added the egg whites after we returned home. I also broke up pecan pieces and placed it in the waffle iron on top of the wet batter, sliced strawberries on top, and then smeared it with vanilla butter (see recipe below). A final touch is heated maple syrup--yum!!

Vanilla Yeast Waffles

Ingredients:

1 package active dry yeast

2 1/4 cups warm milk 105 degrees to 115 degrees F

2 eggs

2 egg yolks

6 tablespoons butter, melted, cooled

3 cups all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

1 tablespoon vanilla extract

4 egg whites

Directions:

1. Dissolve yeast in warm milk in large bowl. Whisk in eggs, egg yolks, and butter.

2. Stir in flour, sugar, salt, and vanilla.

3. Cover. Let rise in warm place until doubled, about 1 hour. Stir down batter (I skipped this step because the batter gets stirred in the next step).

4. Beat egg whites until stiff. Fold into batter.

5. Heat waffle iron or Belgian waffle iron.

6. Pour about 1/2 to 3/4 cup batter into waffle iron (I place pecans or blueberries or chocolate chips at this point--that way, people can choose). Close waffle iron. Cook about 4 minutes (or go by your waffle iron's directions).

7. Repeat with each waffle.

8. Serve with vanilla butter.

Vanilla butter:

1/2 cup sweet, softened butter

1/4 cup powdered sugar

1 1/2 teaspoon vanilla

Directions:

1. Cream butter.

2. Gradually beat in 1/4 cup powdered sugar and add vanilla.

3. Beat until well blended.

4. Makes about 1/2 cup.

Enjoy!