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Overnight refrigerator waffles with Dutch honey.

The batter keeps several days. 2-1/2 cups warm water (110[deg.]) 1 package active dry yeast 1 teaspoon sugar 2/3 cup low-fat dry milk About 1/3 cup salad oil 1/2 teaspoon each baking soda and salt 2 large eggs 3 cups all-purpose flour Dutch honey (recipe follows)

In a large bowl, combine water, yeast, and sugar; let stand 5 minutes. Add dry milk, 1/3 cup salad oil, soda, salt, eggs, and flour; beat until smooth. Cover and chill overnight.

Heat an electric waffle iron to medium hot, or place a waffle iron on medium heat. If needed, brush grid with oil. Pour batter in center of grid (3/4 cup for a standard 9-inch-square iron). Cook until browned, about 3 minutes. Serve hot with Dutch honey; repeat for as many waffles as desired. Cover and chill batter up to 4 days; stir before using. Makes 7 or 8 waffles.--Flora B. Rippstein, Apple Valley, Calif.

Dutch Honey. In a 2- to 3-quart pan over medium heat, stir 1 cup sugar, 1 cup whipping cream, and 1 cup maple syrup until boiling. Serve hot; if made ahead, let cool, cover, and chill up to 1 week; reheat to use. Makes 8 servings.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Nov 1, 1985
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