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7_Wall_French Cookbook

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7_Wall_French Cookbook - Page Text Content

FC: Kate's Cafe

1: BREAKFAST Belgian Waffles. . . . Chocolat Chaud. . . . . LUNCH Soupe a L'Oignon Gratinee. . . . . . . . . . . Quiche Lorraine. . . . Crepe Basquaise. . . . . . . DINNER Souffle au Fromage. . . . Gratinée de Coquille St Jacques. . . . . . . . . . . . . DESSERT Chocolate Mousse. . . . . . Belgie Cookies. . . . . . . . . Beignes. . . . . . . . . . . . | . . . . . . . . . 2 . . . . . . . . . 3 . . . . . . . . . 4 . . . . . . . . . 5 . . . . . . 6 . . . . . . 7 . . . . . . . . . . . 8 . . . . . . . 9 . . . . . . 10 . . . . . . . . . 11 | Table of Contents

2: 2 1/4 teaspoons active dry yeast 1/4 cup plus 2 3/4 cups warm milk, divided 3 eggs, divided 3/4 cup butter, melted 1/2 cup granulated sugar 3/4 teaspoon salt 1 1/2 teaspoon vanilla extract 4 cups all-purpose flour | Belgian

3: In a small bowl, dissolve the yeast in 1/4 cup warm milk. Beat the egg whites just until stiff peaks form. In a large bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. Add the yeast mixture, salt, vanilla, and then alternate between the flour and remaining milk. Gently fold the egg whites into the waffle batter. Cover the batter without touching it, and then set it in a warm place to rise until it doubles in volume, about 1 hour. Cook in a waffle iron according to manufacturer’s instructions. | Waffles

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Default User
  • By: Kate W.
  • Joined: about 6 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: 7_Wall_French Cookbook
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: about 6 years ago
  • Updated: about 6 years ago

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