06 December 2011

gingerbread waffles





in my humble opinion, there is nothing that says holiday season quite like gingerbread.  the molasses spice smell that permeates the kitchen and the buttery flavor melting over the top warm even the most bitter of mornings.  or maybe you're the kind of family that makes breakfast for dinner...we are that kind of family for sure.  in fact, these gingerbread waffles were made on such a night when it was cold and grey outside and the kids were in the mood for something festive.  our 10 year old loves to cook and he's actually very talented in the kitchen, so he helped me make these waffles.  and when we realized we only had enough molasses to make one batch, he was really bummed out and could not believe that i didn't stock enough molasses to make all sorts of molasses type of things.  it was humorous for me, because, although i use molasses in bread making from time to time, it's not really something i stock up on by the gallon.  but maybe that will be our next purchase...a few gallons of molasses just for gingerbread waffles.  try them tonight...this weekend...or maybe even for christmas morning.  they're sure to please.

      adapted from better homes and gardens new cookbook
1/4 cup sugar
1/4 cup butter
1 egg
1/2 cup molasses
1 1/4 cups flour
3/4 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup hot milk

in a medium mixing bowl beat together sugar and softened butter until fluffy.  add egg and beat until well incorporated and then add molasses.  in a separate bowl add flour, salt, soda, and all spices and mix to combine.  pour flour mixture into sugar mixture and beat until smooth.  stir in hot milk.
bake in a waffle iron according to manufacturer directions.  do NOT overbake!
makes about 8 4-inch waffles so double the recipe for your large family or triple for your christmas crowd!
pour over pure maple syrup and butter for toppings...or add sweetened whipped cream!



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