Page 52 - FLIPBOOK NEW

WAFFLES

Ingredients
2 cups Bisquick
1 egg
2 tablespoons vegetable oil
1 1/3 cups milk
1 teaspoon vanilla extract

Instructions
Beat ingredients until smooth.
Lightly spray wa e iron with non-stick cooking spray. Pour batter onto center of hot
wa e iron following directions of wa e iron. Remove carefully.
Makes about three 9 inch wa es.

Ron and I started to have a big breakfast on January 1, 1971, New Year’s Day. New
Year's Eve was celebrated at Wheatley Hill Tavern, Post Avenue, Westbury, New York
with friends and family. Since it was a late night, Ron spent the night at my house.

There had been snow already on the ground but early New Year’s morning, it snowed
more. We went out to play in the snow and when we came back in we made a big
breakfast for ourselves and my parents, Herta and John Hubler. We made pancakes
and bacon. From that time on, we would always make a big breakfast on New Years
Day. There were changes made to the breakfast such as scrambled eggs / fried eggs
were added and sometimes breakfast sausage instead of bacon. This became our big
breakfast tradition on some holidays such as Christmas and New Year’s Day, snow

day o from work and school, and any other day we wanted to make special.
Later, after we got a Belgian wa e machine we stared to also have Belgian wa es.

BELGIAN WAFFLES

Ingredients
2 eggs 2 cups f lour

1/2 cup vegetable oil or stick of melted butter 1 ¾ cups milk
1 tablespoon brown sugar 1 teaspoon vanilla extract
4 teaspoons baking powder 1/4 teaspoon salt

Instructions
Heat wa e maker as machine’s directions state and lightly use non-stick spray over
the wa e maker. Beat eggs until flu y with wire whisk and then beat in remaining
ingredients just until smooth. Pour about 2/3 cup of batter onto hot wa e maker.
Follow machine’s directions for baking and remove carefully. Makes about ten 4 inch

Belgian wa es.
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