Join me on my delicious journey revisiting American home cooking in the era before convenience foods became popular (1919 to 1955), as I bake and cook from old cookbooks and recipe cards of home cooks purchased at estate sales in Akron, Ohio, and other exotic locations.
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Sunday, November 27, 2011
If you want to perfume your house with the aroma of gingerbread (and who doesn't want to do that) while simultaneously making an amazing worth-the-calories breakfast, do try this c. 1950s gingerbread waffle recipe.
These have so much flavor as to render maple syrup unnecessary, but as you can see in the photo above, tradition dies hard in my house.
Unlike more modern versions that call for a lot of extras (like pumpkin puree), this has just a few simple ingredients; you probably have most in your pantry. And, after the butter is melted, they're all just placed in one bowl and mixed together.
I use an electric waffle iron, well heated and sprayed with PAM. The first waffle is the test waffle, and always reserved for the cook ( in our house DH makes the waffles).
For the shortening, I used butter and melted it before adding it to the other ingredients.
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These are amazing. I didn't like syrup on them, so I mixed up a small amount of Orange Cream Cheese Spread, and smeared a couple tablespoonfuls on the waffle. YUMReplyDelete
2 oz cream cheese, softened grated zest of 1/2 orange 1 cup powdered sugar (or more) or your favorite artificial sweetener to equal 1 cup 1 1/2 Tbsp cream or 2 tsp freshly-squeezed orange juice
Blend orange zest and cream cheese until smooth. Blend in cream or juice and powdered sugar or sweetener Mix until Smooth. Spread on hot waffle.
Anonymous -- Thanks for this terrific idea. I've heard of lemon paired with gingerbread, so orange would make sense. And I keep forgetting how good cream cheese is, especially sweetened and flavored. I'm definitely trying this topping the next time I make these. Thank you!Delete