My family loves waffle night. If we haven’t had waffles in a good while, my daughter Amalia will offer to make them, knowing that if I get a night off from being head cook, I’ll agree to nearly anything. But it’s not hard to agree to having hot waffles with fruit and sausages served to me as if I’m a queen. A lucky queen who is served waffles with a secret ingredient that really does make them irresistible. Queen Mom!
And you know, every Queen I’ve ever known personally (ahem) enjoys some exceptional waffles for breakfast, too. This is the time of year when hot breakfasts are really appreciated at our house, and some crispy-edged waffles, served hot with berries, brown sugar and cream . . . oh my . . . hot breakfasts just don’t get much better than that!
And you. You, my lucky Gentle Reader, get the secret from me completely free of charge because I love you and appreciate your slogging along with me week after week as I find my feet with this blog of mine. It wouldn’t be any fun to post all this drivel if nobody ever read it, you see, so I’m grateful, and here goes.
I’ll start with a few pictures of this old cookbook, first, because I love it and I like to share things I love with you.
I’m attached to this cookbook for many reasons: 1. My Aunt Maria drew the pictures that decorate it, which show my cousins and my little Swedish grandma, and I think that’s cool. I’ll show you a couple of them here:
I always loved to look at these drawings when I was a little girl, and was sorely tempted to color them in.
I own several of these church cookbooks in my collection, and it always tickles me to read through them. You know that these church ladies pulled out their favorite recipes to add to the collection. Most of them look very special and unique. Lots of Norwegians and Swedish ladies contributed to this one: look! A recipe for “Dansk Sirupskager”!
Where else but in these old church cookbooks can you find recipes for the foods from the “old country”?
Okay, so I suppose I’ve teased you long enough. Here’s the recipe, after all that, and I hope you enjoy these waffles as much as we do! (We usually serve them with a generous sprinkling of brown sugar and a dollop or two of half-and-half, but of course you can put whatever you like on them, even some Dansk Sirupskager, if you choose.)
- 1 cup flour--unbleached or white whole wheat
- 3 tsps. baking powder
- 1 tsp. salt
- 2 tbsp. sugar
- 1 cup cornmeal
- 2 eggs
- 1⅓ cup milk
- ¼ cup melted butter
- seed mixture (optional) sesame seeds, sunflower seeds, crushed walnuts, pumpkin seeds, etc.
- Mix dry ingredients together. Add melted butter, milk, eggs. Beat with electric mixer until batter is smooth. Do not overbeat. Pour on hot greased waffle iron, and (if desired) sprinkle seed mixture on top. Bake until golden brown. Serve with brown sugar and cream, or syrup, or whatever pleases you!
There it is! Waffle-night, anybody?
P.S. And speaking of The Prairie Homestead (weren’t we?) . . . every Monday, Jill sets up a fun event that you may want to check out, or even (if you’re a blogger, too) participate in! It’s a linking party of sorts, a big countrified barn dance of homesteading-related posts! I’m linking this post up this week right here, and I encourage you to jump on over and check out the other posts there!
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