ICE CREAM SANDWICHES
Make krumkake or pizzelle recipe using vanilla flavoring and add 2-
3 T chocolate syrup. For a firmer cookie chill dough before baking.
Remove cookies and leave flat to cool. Cut ice cream into 3" x 3" x
1
/2"
blocks and place between two cookies. Serve immediately
or freeze.
SUGAR CONES
1/4
c. butter or margarine
3 eggs
¼ c. vegetable shortening
1 t. vanilla
1/4
c. sugar
it. baking powder
1
/2
c. brown sugar
1 c. flour
Blend ingredients in order listed, adding one at a time. Allow batter
to chill in refrigerator approximately 15 minutes. Bake as for pizzelle.
Shape cookies into cones as they are removed from grids.
TORTILLAS
21/3 c masa harina
1
1
/2
c water
1 t salt
Combine and mix until dough forms a ball. Roll into balls (1" diameter)
and press, using tortilla press. Place one tortilla on each grid section.
Close. Remove when beginning to brown. Form immediately into taco
shells or leave flat for tostados. Crispness will depend on thickness
of taco shell.
USE AS A WAFFLE BAKER
1.
Install grids with waffle side up.
2.
Plug into 120 Volt AC outlet. Turn control
knob to center of waffle range marked in
silver.
3.
Lightly spray or brush grids with oil and
close lid.
4.
When
ready light
comes on, immedi-
ately raise lid and pour about
11/8
cups of
batter, using an X' pattern as illustrated
across the lower grid and close lid. (The
amount of batter may vary with recipe or
brand of mix). The light will go out.
5.
When
ready light
comes on the second
time, gently lift the lid to check for brown-
ness. If lid shows resistance to lifting, the
waffle may not be quite done. Close top and watch for steaming
to stop before checking again.
6.
Remove waffle when browned. If a second waffle is desired, pour
batter immediately and close lid. If you prefer a darker and crisper
waffle or a lighter, airy one, adjust the temperature up or down
accordingly.
7.
When finished baking, unplug and cool before cleaning.
WAFFLES
1
3
/4
c flour
3 egg yolks, beaten
2 t baking powder
1
1
/2
c milk
1
/2
t salt
1/3
c vegetable oil
3 t sugar
3 egg whites, beaten stiff
Measure dry ingredients into mixing bowl. Blend. Combine egg yolks
and milk. Stir into dry ingredients. Stir in cooking oil. Carefully fold in
egg whites. Do not overmix. Pour approximately
11/8
cups batter onto
the preheated grid. Close and bake until ready light comes on.
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