recipe review: chocolate waffles

[Guest guest]

These didn't go over with us. The batter tasted really salty, I wondered if

1/2 tablespoon salt should have been 1/2 teaspoon. They didn't get as thick as

the plain waffles I usually make, I don't know if that is normal for

chocolate waffles. Amy

 

 

 

************************************** See what's new at http://www.aol.com

 

 

 

[Guest guest]

Thank you for pointing this out to me.. I am going to check with my

aunt which is where I got the recipe from over last weekend when I

went to my Moms.. She made them for Breakfast.. I looked at the

recipe for them she handed me and it does say tablespoon salt.. But

I will ask her today and see if she can tell me what is wrong with

the recipe.

 

I am very sorry that the recipe didnt go over good for you.. They

are really good..

 

Jenn

 

, akfral wrote:

>

> These didn't go over with us. The batter tasted really salty, I

wondered if

> 1/2 tablespoon salt should have been 1/2 teaspoon. They didn't get

as thick as

> the plain waffles I usually make, I don't know if that is normal

for

> chocolate waffles. Amy

>

>

>

> ************************************** See what's new at

http://www.aol.com

>

>

>

[Guest guest]

It should be 1 tsp. of salt. Too much salt sometimes keeps things from

rising. Lori

 

 

 

, " jenntinysam " <jlbart74

wrote:

>

> Thank you for pointing this out to me.. I am going to check with my

> aunt which is where I got the recipe from over last weekend when I

> went to my Moms.. She made them for Breakfast.. I looked at the

> recipe for them she handed me and it does say tablespoon salt.. But

> I will ask her today and see if she can tell me what is wrong with

> the recipe.

>

> I am very sorry that the recipe didnt go over good for you.. They

> are really good..

>

> Jenn

>

> , akfral@ wrote:

> >

> > These didn't go over with us. The batter tasted really salty, I

> wondered if

> > 1/2 tablespoon salt should have been 1/2 teaspoon. They didn't get

> as thick as

> > the plain waffles I usually make, I don't know if that is normal

> for

> > chocolate waffles. Amy

> >

> >

> >

> > ************************************** See what's new at

> http://www.aol.com

> >

> >

> >

[Guest guest]

I mean, I am pretty sure it is 1 tsp. because I have only ever put 1/2

to 1 tsp of salt in any of my waffle or pancake recipes. Lori

 

 

 

> >

[Guest guest]

I love these chocolate waffles. I've made them a few times and they

always

 

turn out great.

 

CHOCOLATE WAFFLES WITH RASPBERRY SAUCE

 

 

<http://www.molliekatzen.com/recipes/recipe.php?recipe=chocolate_waffles\

>

 

 

 

 

[Guest guest]

here's the recipe, with a couple of alterations, from the

Mollie Katzen website.

 

CHOCOLATE WAFFLES WITH RASPBERRY SAUCE

 

1 cup unbleached all-purpose flour

1/4 cup unprocessed wheat bran

1/4 teaspoon salt (rounded measure)

3 tablespoons unsweetened cocoa

1 1/2 teaspoons baking powder

1/8 teaspoon baking soda

6 tablespoons sugar

1 1/4 cups milk

3 large eggs

2 teaspoons vanilla extract

6 tablespoons unsalted butter, melted

Nonstick spray and/or butter for the waffle iron

Powdered sugar

Raspberry Sauce (recipe follows)

 

Preheat the waffle iron.

Combine the dry ingredients in a medium-sized bowl.

Measure 1 1/4 cups milk into a 4-cup liquid measure. Add the eggs and

vanilla, and beat gently with a fork or a small whisk until smooth.

Pour this mixture, along with the melted butter, into the dry

ingredients. Stir until thoroughly blended, scraping from the bottom

and sides of the bowl, but don't overmix. A few lumps are okay.

Pour this mixture, along with the melted butter, into the dry

ingredients. Stir until thoroughly blended, scraping from the bottom

and sides of the bowl, but don't overmix. A few lumps are okay.

Cook for about 2 to 3 minutes, depending on your waffle iron. Don't

overbake–you want it crisp and brown, but not too dark. It is

perfectly okay to peek.

Serve hot, sprinkled with powdered sugar, and with Raspberry Sauce

spooned around the sides.

 

The Sauce:

 

10 ounces frozen, unsweeetened raspberries

1 tablespoon or more sweetener of choice

 

Defrost the berries in the bowl you will be using to make the sauce.

When the berries are defrosted, add sweetener, to taste.