Waffle Irons...

On Mon 25 Jul 2005 09:21:01p, Melba's Jammin' wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>, Terry Pulliam

Burd said:

...or waffle makers, whichever your label of choice. Does anyone have
a recommendation for one

I've got an Oster non-stick-surface thang that does the trick nicely.
Downside is that this model makes only two ~4" square (regular, not
Belgian-type deep depressions) waffles at a time. Rob loves 'em. Bakes
evenly AFAICS.

Barb, I also have this same model. It does make great waffles. I bought
the Proctor-Silex later because of the waffle size. I've always liked the
larger round ones better.

If I have to make waffles for guests, which is rare, I pull out both waffle
irons. All the other irons I've owned I've gotten rid of.

Quoted message said:

Quoted message said:

Can take up to 15 mins. to produce an unevenly cooked waffle.

Serious? JeezLouise

Quoted message said:

Terry "Squeaks" Pulliam Burd

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Terry, I have a very inexpensive "Morning Baker" waffle iron by
Proctor-Silex. At the time I bought it they made 2 models, one with a
regular grid and one with a Belgium grid. I bought the regular. Over
the years I've had half a dozen waffle irons and have gotten the best
results with this one. It's non-stick and very easy to clean. I've
never timed it, but I think it takes 10 minutes or less to bake a
waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and I've
had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make waffles,
just to be careful) and easy to wipe clean. I know for a fact it takes
less than 10 minutes to make an excellent, evenly cooked waffle -- 1
round waffle, suitable for 1 serving (it doesn't have the lines that
divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have with
stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Alexis

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Terry, I have a very inexpensive "Morning Baker" waffle iron by
Proctor-Silex. At the time I bought it they made 2 models, one with a
regular grid and one with a Belgium grid. I bought the regular. Over
the years I've had half a dozen waffle irons and have gotten the best
results with this one. It's non-stick and very easy to clean. I've
never timed it, but I think it takes 10 minutes or less to bake a
waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and I've
had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make waffles,
just to be careful) and easy to wipe clean. I know for a fact it takes
less than 10 minutes to make an excellent, evenly cooked waffle -- 1
round waffle, suitable for 1 serving (it doesn't have the lines that
divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have with
stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Alexis

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Terry, I have a very inexpensive "Morning Baker" waffle iron by
Proctor-Silex. At the time I bought it they made 2 models, one with a
regular grid and one with a Belgium grid. I bought the regular. Over
the years I've had half a dozen waffle irons and have gotten the best
results with this one. It's non-stick and very easy to clean. I've
never timed it, but I think it takes 10 minutes or less to bake a
waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and I've
had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make waffles,
just to be careful) and easy to wipe clean. I know for a fact it takes
less than 10 minutes to make an excellent, evenly cooked waffle -- 1
round waffle, suitable for 1 serving (it doesn't have the lines that
divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have with
stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Alexis

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Terry, I have a very inexpensive "Morning Baker" waffle iron by
Proctor-Silex. At the time I bought it they made 2 models, one with a
regular grid and one with a Belgium grid. I bought the regular. Over
the years I've had half a dozen waffle irons and have gotten the best
results with this one. It's non-stick and very easy to clean. I've
never timed it, but I think it takes 10 minutes or less to bake a
waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and I've
had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make waffles,
just to be careful) and easy to wipe clean. I know for a fact it takes
less than 10 minutes to make an excellent, evenly cooked waffle -- 1
round waffle, suitable for 1 serving (it doesn't have the lines that
divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have with
stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Alexis

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Terry, I have a very inexpensive "Morning Baker" waffle iron by
Proctor-Silex. At the time I bought it they made 2 models, one with a
regular grid and one with a Belgium grid. I bought the regular. Over
the years I've had half a dozen waffle irons and have gotten the best
results with this one. It's non-stick and very easy to clean. I've
never timed it, but I think it takes 10 minutes or less to bake a
waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and I've
had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make waffles,
just to be careful) and easy to wipe clean. I know for a fact it takes
less than 10 minutes to make an excellent, evenly cooked waffle -- 1
round waffle, suitable for 1 serving (it doesn't have the lines that
divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have with
stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Alexis

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Terry, I have a very inexpensive "Morning Baker" waffle iron by
Proctor-Silex. At the time I bought it they made 2 models, one with a
regular grid and one with a Belgium grid. I bought the regular. Over
the years I've had half a dozen waffle irons and have gotten the best
results with this one. It's non-stick and very easy to clean. I've
never timed it, but I think it takes 10 minutes or less to bake a
waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and I've
had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make waffles,
just to be careful) and easy to wipe clean. I know for a fact it takes
less than 10 minutes to make an excellent, evenly cooked waffle -- 1
round waffle, suitable for 1 serving (it doesn't have the lines that
divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have with
stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Alexis

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Terry, I have a very inexpensive "Morning Baker" waffle iron by
Proctor-Silex. At the time I bought it they made 2 models, one with a
regular grid and one with a Belgium grid. I bought the regular. Over
the years I've had half a dozen waffle irons and have gotten the best
results with this one. It's non-stick and very easy to clean. I've
never timed it, but I think it takes 10 minutes or less to bake a
waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and I've
had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make waffles,
just to be careful) and easy to wipe clean. I know for a fact it takes
less than 10 minutes to make an excellent, evenly cooked waffle -- 1
round waffle, suitable for 1 serving (it doesn't have the lines that
divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have with
stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Alexis

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Terry, I have a very inexpensive "Morning Baker" waffle iron by
Proctor-Silex. At the time I bought it they made 2 models, one with a
regular grid and one with a Belgium grid. I bought the regular. Over
the years I've had half a dozen waffle irons and have gotten the best
results with this one. It's non-stick and very easy to clean. I've
never timed it, but I think it takes 10 minutes or less to bake a
waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and I've
had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make waffles,
just to be careful) and easy to wipe clean. I know for a fact it takes
less than 10 minutes to make an excellent, evenly cooked waffle -- 1
round waffle, suitable for 1 serving (it doesn't have the lines that
divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have with
stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Alexis

On Mon 25 Jul 2005 10:23:47p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:
>
> Terry, I have a very inexpensive "Morning Baker" waffle iron by
> Proctor-Silex. At the time I bought it they made 2 models, one with
> a regular grid and one with a Belgium grid. I bought the regular.
> Over the years I've had half a dozen waffle irons and have gotten
> the best results with this one. It's non-stick and very easy to
> clean. I've never timed it, but I think it takes 10 minutes or less
> to bake a waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and
I've had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make
waffles, just to be careful) and easy to wipe clean. I know for a
fact it takes less than 10 minutes to make an excellent, evenly
cooked waffle -- 1 round waffle, suitable for 1 serving (it doesn't
have the lines that divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have
with stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Thanks, Alexis. I didn't understand that you meant using a cornbread
batter. That I can do, and I have my favorite. I like the idea about the
corn kernals, and I'll follow your tip about the consistency of the
batter.

I would also enjoy eating these for breakfast with sorghum.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Virus Database (VPS): 0530-0, 07/25/2005
Tested on: 7/25/2005 10:28:23 PM
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http://www.avast.com

On Mon 25 Jul 2005 10:23:47p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:
>
> Terry, I have a very inexpensive "Morning Baker" waffle iron by
> Proctor-Silex. At the time I bought it they made 2 models, one with
> a regular grid and one with a Belgium grid. I bought the regular.
> Over the years I've had half a dozen waffle irons and have gotten
> the best results with this one. It's non-stick and very easy to
> clean. I've never timed it, but I think it takes 10 minutes or less
> to bake a waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and
I've had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make
waffles, just to be careful) and easy to wipe clean. I know for a
fact it takes less than 10 minutes to make an excellent, evenly
cooked waffle -- 1 round waffle, suitable for 1 serving (it doesn't
have the lines that divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have
with stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Thanks, Alexis. I didn't understand that you meant using a cornbread
batter. That I can do, and I have my favorite. I like the idea about the
corn kernals, and I'll follow your tip about the consistency of the
batter.

I would also enjoy eating these for breakfast with sorghum.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 10:23:47p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:
>
> Terry, I have a very inexpensive "Morning Baker" waffle iron by
> Proctor-Silex. At the time I bought it they made 2 models, one with
> a regular grid and one with a Belgium grid. I bought the regular.
> Over the years I've had half a dozen waffle irons and have gotten
> the best results with this one. It's non-stick and very easy to
> clean. I've never timed it, but I think it takes 10 minutes or less
> to bake a waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and
I've had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make
waffles, just to be careful) and easy to wipe clean. I know for a
fact it takes less than 10 minutes to make an excellent, evenly
cooked waffle -- 1 round waffle, suitable for 1 serving (it doesn't
have the lines that divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have
with stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Thanks, Alexis. I didn't understand that you meant using a cornbread
batter. That I can do, and I have my favorite. I like the idea about the
corn kernals, and I'll follow your tip about the consistency of the
batter.

I would also enjoy eating these for breakfast with sorghum.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 10:23:47p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:
>
> Terry, I have a very inexpensive "Morning Baker" waffle iron by
> Proctor-Silex. At the time I bought it they made 2 models, one with
> a regular grid and one with a Belgium grid. I bought the regular.
> Over the years I've had half a dozen waffle irons and have gotten
> the best results with this one. It's non-stick and very easy to
> clean. I've never timed it, but I think it takes 10 minutes or less
> to bake a waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and
I've had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make
waffles, just to be careful) and easy to wipe clean. I know for a
fact it takes less than 10 minutes to make an excellent, evenly
cooked waffle -- 1 round waffle, suitable for 1 serving (it doesn't
have the lines that divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have
with stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Thanks, Alexis. I didn't understand that you meant using a cornbread
batter. That I can do, and I have my favorite. I like the idea about the
corn kernals, and I'll follow your tip about the consistency of the
batter.

I would also enjoy eating these for breakfast with sorghum.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon 25 Jul 2005 10:23:47p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:
>
> Terry, I have a very inexpensive "Morning Baker" waffle iron by
> Proctor-Silex. At the time I bought it they made 2 models, one with
> a regular grid and one with a Belgium grid. I bought the regular.
> Over the years I've had half a dozen waffle irons and have gotten
> the best results with this one. It's non-stick and very easy to
> clean. I've never timed it, but I think it takes 10 minutes or less
> to bake a waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and
I've had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make
waffles, just to be careful) and easy to wipe clean. I know for a
fact it takes less than 10 minutes to make an excellent, evenly
cooked waffle -- 1 round waffle, suitable for 1 serving (it doesn't
have the lines that divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have
with stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Thanks, Alexis. I didn't understand that you meant using a cornbread
batter. That I can do, and I have my favorite. I like the idea about the
corn kernals, and I'll follow your tip about the consistency of the
batter.

I would also enjoy eating these for breakfast with sorghum.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

---
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On Mon 25 Jul 2005 10:23:47p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:
>
> Terry, I have a very inexpensive "Morning Baker" waffle iron by
> Proctor-Silex. At the time I bought it they made 2 models, one with
> a regular grid and one with a Belgium grid. I bought the regular.
> Over the years I've had half a dozen waffle irons and have gotten
> the best results with this one. It's non-stick and very easy to
> clean. I've never timed it, but I think it takes 10 minutes or less
> to bake a waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and
I've had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make
waffles, just to be careful) and easy to wipe clean. I know for a
fact it takes less than 10 minutes to make an excellent, evenly
cooked waffle -- 1 round waffle, suitable for 1 serving (it doesn't
have the lines that divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have
with stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Thanks, Alexis. I didn't understand that you meant using a cornbread
batter. That I can do, and I have my favorite. I like the idea about the
corn kernals, and I'll follow your tip about the consistency of the
batter.

I would also enjoy eating these for breakfast with sorghum.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

---
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On Mon 25 Jul 2005 10:23:47p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:
>
> Terry, I have a very inexpensive "Morning Baker" waffle iron by
> Proctor-Silex. At the time I bought it they made 2 models, one with
> a regular grid and one with a Belgium grid. I bought the regular.
> Over the years I've had half a dozen waffle irons and have gotten
> the best results with this one. It's non-stick and very easy to
> clean. I've never timed it, but I think it takes 10 minutes or less
> to bake a waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and
I've had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make
waffles, just to be careful) and easy to wipe clean. I know for a
fact it takes less than 10 minutes to make an excellent, evenly
cooked waffle -- 1 round waffle, suitable for 1 serving (it doesn't
have the lines that divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have
with stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Thanks, Alexis. I didn't understand that you meant using a cornbread
batter. That I can do, and I have my favorite. I like the idea about the
corn kernals, and I'll follow your tip about the consistency of the
batter.

I would also enjoy eating these for breakfast with sorghum.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

---
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On Mon 25 Jul 2005 10:23:47p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 25 Jul 2005 09:43:21p, Alexis wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:
>
> Terry, I have a very inexpensive "Morning Baker" waffle iron by
> Proctor-Silex. At the time I bought it they made 2 models, one with
> a regular grid and one with a Belgium grid. I bought the regular.
> Over the years I've had half a dozen waffle irons and have gotten
> the best results with this one. It's non-stick and very easy to
> clean. I've never timed it, but I think it takes 10 minutes or less
> to bake a waffle. It makes 1 round waffle suitable for 1 serving.

I have the Belgium grid Proctor-Silex one. I bought it used, and
I've had it for 6 or so years now. I agree with Wayne -- non-stick
(although I do also butter or spray the surface before I make
waffles, just to be careful) and easy to wipe clean. I know for a
fact it takes less than 10 minutes to make an excellent, evenly
cooked waffle -- 1 round waffle, suitable for 1 serving (it doesn't
have the lines that divide the waffle into quarters).

Yes, true for the Belgium style grid. The regular grid does that the
dividing lines for quarters.

Quoted message said:

My "favorite" waffle to make with it is a cornbread waffle to have
with stew or chili.

That sounds good, Alexis. Could you post the recipe for the cornbread
waffle?

Um, recipe. Yeah. A recipe. Okay, sure.

Cornbread is, IMO, a highly personal thing. Some folks like it sweeter
than other folks, so essentially what I do is make a regular cornbread
batter, but slighly thicker than normal (reduce the liquid by maybe a
quarter cup or one-third cup, then add it back in by tablespoon until
the batter is similar to what you'd expect to see in a breakfast-waffle
batter. I like my cornbread with whole corn kernels, and that also
will usually mean reducing the liquid by a bit. Add 3 Tablespoons
melted butter or shortening (I use butter) and then let the batter rest
for about 5 minutes. Grease the waffle iron (with butter or a cooking
spray) before making your first waffle. I usually re-butter the iron
after every 2-3 waffles.

These can be frozen (if you want) or refrigerated. To reheat them, use
the toaster. They are thick enough and get a solid enough surface to
stand up to the toasting well.

Sorry, I know it's not exact, but it's not always a "measure" recipe.
Actually, Jiffy corn muffin mix (the really inexpensive stuff in the
blue and white box) seems to work just as well, usually, as making it
from scratch.

Thanks, Alexis. I didn't understand that you meant using a cornbread
batter. That I can do, and I have my favorite. I like the idea about the
corn kernals, and I'll follow your tip about the consistency of the
batter.

I would also enjoy eating these for breakfast with sorghum.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

---
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http://www.avast.com

Terry Pulliam Burd said:

...or waffle makers, whichever your label of choice. Does anyone have
a recommendation for one that is a) relatively fast (under 10 mins.,
for cryin' out loud), b) easy to clean up and c) cooks waffles
uniformly (no pale patches, while other patches look to be getting
overdone). I have a Salton that I am not happy with one little bit.
Can take up to 15 mins. to produce an unevenly cooked waffle.

I've looked through epinions.com and mosts of the reviews seem to be
from people who think a waffle iron is just a step up from Eggos. Any
real foodies have a recommendation? TIA.

My favorite waffles:

@@@@@ Now You're Cooking! Export Format

Butter-Rich Waffles

breakfast

2 eggs; separated
1 1/2 cups milk; not non-fat
2 teaspoons baking powder
1 cup flour
1/2 cup unsalted butter; melted and cooled

Heat a waffle iron.

In a bowl, beat the egg whites until stiff, but not dry. Reserve.

In another bowl,combine the egg yolks, mik, baking powder, flour and
melted butter and beat until smooth. Fold in the reserved egg whites.
Bake until crisp according to the directions on your waffle iron.
Serve hot with your favorite toppings.

Variations: For a less rich version, reduce the amount of butter to
1/4 cup.

Substitute buttermilk, sour cream (not nonfat) or yogurt (not nonfat)
for the milk. Reduce baking powder to 1/2 teaspoon and add 2/3
teaspoon baking soda.

Contributor: James McNair's _Breakfast_

Yield: 6 Servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

For the past 3 months we've been enjoying our new Waring Pro WMK 300
Belgian Waffle Maker. After ladling the batter, closing the lid and
inverting the iron, it beeps when the waffles are ready. Cooking time
takes approximately 3 minutes per waffle. At last, a waffle breakfast
that doesn't take all morning! I've tried both buttermilk recipes as
well as yeast recipes and have been extremely pleased with the results.

It takes up a good amount of storage space and definitely costs more
than other waffle makers but it makes terrific waffles, and very fast.

I purchased mine at Bed, Bath & Beyond using one of they 20% off
coupons. I've also seen a similar unit at Costco for about $30 less.
The one noticeable difference is that the Costco unit has a blue "on"
light. Mine has a green one. Not sure what the other differences in
function, quality might be.

My research included reviews of various waffle makers on Amazon.

Hope this helps.
Mickey

Terry Pulliam Burd said:

...or waffle makers, whichever your label of choice. Does anyone have
a recommendation for one that is a) relatively fast (under 10 mins.,
for cryin' out loud), b) easy to clean up and c) cooks waffles
uniformly (no pale patches, while other patches look to be getting
overdone). I have a Salton that I am not happy with one little bit.
Can take up to 15 mins. to produce an unevenly cooked waffle.

I've looked through epinions.com and mosts of the reviews seem to be
from people who think a waffle iron is just a step up from Eggos. Any
real foodies have a recommendation? TIA.

My favorite waffles:

@@@@@ Now You're Cooking! Export Format

Butter-Rich Waffles

breakfast

2 eggs; separated
1 1/2 cups milk; not non-fat
2 teaspoons baking powder
1 cup flour
1/2 cup unsalted butter; melted and cooled

Heat a waffle iron.

In a bowl, beat the egg whites until stiff, but not dry. Reserve.

In another bowl,combine the egg yolks, mik, baking powder, flour and
melted butter and beat until smooth. Fold in the reserved egg whites.
Bake until crisp according to the directions on your waffle iron.
Serve hot with your favorite toppings.

Variations: For a less rich version, reduce the amount of butter to
1/4 cup.

Substitute buttermilk, sour cream (not nonfat) or yogurt (not nonfat)
for the milk. Reduce baking powder to 1/2 teaspoon and add 2/3
teaspoon baking soda.

Contributor: James McNair's _Breakfast_

Yield: 6 Servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

For the past 3 months we've been enjoying our new Waring Pro WMK 300
Belgian Waffle Maker. After ladling the batter, closing the lid and
inverting the iron, it beeps when the waffles are ready. Cooking time
takes approximately 3 minutes per waffle. At last, a waffle breakfast
that doesn't take all morning! I've tried both buttermilk recipes as
well as yeast recipes and have been extremely pleased with the results.

It takes up a good amount of storage space and definitely costs more
than other waffle makers but it makes terrific waffles, and very fast.

I purchased mine at Bed, Bath & Beyond using one of they 20% off
coupons. I've also seen a similar unit at Costco for about $30 less.
The one noticeable difference is that the Costco unit has a blue "on"
light. Mine has a green one. Not sure what the other differences in
function, quality might be.

My research included reviews of various waffle makers on Amazon.

Hope this helps.
Mickey

Terry Pulliam Burd said:

...or waffle makers, whichever your label of choice. Does anyone have
a recommendation for one that is a) relatively fast (under 10 mins.,
for cryin' out loud), b) easy to clean up and c) cooks waffles
uniformly (no pale patches, while other patches look to be getting
overdone). I have a Salton that I am not happy with one little bit.
Can take up to 15 mins. to produce an unevenly cooked waffle.

I've looked through epinions.com and mosts of the reviews seem to be
from people who think a waffle iron is just a step up from Eggos. Any
real foodies have a recommendation? TIA.

My favorite waffles:

@@@@@ Now You're Cooking! Export Format

Butter-Rich Waffles

breakfast

2 eggs; separated
1 1/2 cups milk; not non-fat
2 teaspoons baking powder
1 cup flour
1/2 cup unsalted butter; melted and cooled

Heat a waffle iron.

In a bowl, beat the egg whites until stiff, but not dry. Reserve.

In another bowl,combine the egg yolks, mik, baking powder, flour and
melted butter and beat until smooth. Fold in the reserved egg whites.
Bake until crisp according to the directions on your waffle iron.
Serve hot with your favorite toppings.

Variations: For a less rich version, reduce the amount of butter to
1/4 cup.

Substitute buttermilk, sour cream (not nonfat) or yogurt (not nonfat)
for the milk. Reduce baking powder to 1/2 teaspoon and add 2/3
teaspoon baking soda.

Contributor: James McNair's _Breakfast_

Yield: 6 Servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

For the past 3 months we've been enjoying our new Waring Pro WMK 300
Belgian Waffle Maker. After ladling the batter, closing the lid and
inverting the iron, it beeps when the waffles are ready. Cooking time
takes approximately 3 minutes per waffle. At last, a waffle breakfast
that doesn't take all morning! I've tried both buttermilk recipes as
well as yeast recipes and have been extremely pleased with the results.

It takes up a good amount of storage space and definitely costs more
than other waffle makers but it makes terrific waffles, and very fast.

I purchased mine at Bed, Bath & Beyond using one of they 20% off
coupons. I've also seen a similar unit at Costco for about $30 less.
The one noticeable difference is that the Costco unit has a blue "on"
light. Mine has a green one. Not sure what the other differences in
function, quality might be.

My research included reviews of various waffle makers on Amazon.

Hope this helps.
Mickey