Dutch Cream Waffles With Maple Honey Butter Recipes

OVERNIGHT REFRIGERATOR WAFFLES WITH DUTCH HONEY

Steps:

• Waffles:.
• Dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes.
• Add the flour and next 5 ingredients; beat at medium speed of an electric mixer until blended. Cover and chill 8 hours.
• Bake in a preheated, oiled waffle iron. Serve with warm Dutch Honey.
• Dutch Honey:.
• Combine all ingredients in a large saucepan; bring just to a boil over medium heat, stirring frequently. Yields 2 1/2 cups.

MAPLE HONEY BUTTER

Steps:

• 1. Place all ingredients into a medium bowl and beat on low until incorporated, then on medium high for 1 1/2 - 2 minutes...you want to make sure your get it whipped together very well or the maple syrup with start to break down the butter. IF this happens to you after a couple days or even more, just re beat it.
• 2. Store in air tight container in refrigerator. I pop in microwave for 10-15 seconds and stir, if I want it soft.
• 3. It stores well in refrigerator up to a month, well, that's the longest I've ever had it last until it was gone, so it might be good longer, but I don't know. lol

DUTCH CREAM WAFFLES WITH MAPLE HONEY BUTTER

Steps:

• 1. In a large mixing bowl, combine flour and salt. In a small mixing bowl beat egg yolks on low, add cream slowly while mixing. Beat for 1 minute. (I used half milk, as I didn't have enough cream) Add to flour mixture, mixing on low speed until mostly incorporated then mix on medium high speed until smooth.
• 2. In another bowl, beat egg whites on high until stiff peaks form. Gently fold into batter.
• 3. Preheat waffle iron. Drop 1/2 c or so of batter onto waffle iron and proceed according to manufacturer's instructions.
• 4. Serve warm with Maple Honey Butter and Warm Maple Syrup, if desired.
• 5. Maple Honey Butter: I almost always have this on hand. It is soooo good on so many things from bagels to squash. It stores well in refrigerator for up to a month, that's the longest I've ever had it last, so it might be good longer, but I don't know. lol Place all ingredients for the butter into a medium bowl and mix on low until incorporated, then on medium high for 2 minutes...you want to make sure your get it all whipped together or the maple syrup with start to break down the butter. (like separated) IF this happens to you after a couple days, just re beat it.