Saturday, December 22, 2012

Lily Haxworth Wallace's Gingerbread Waffles with Marshmallow Sauce

Genevieve's recipe box is a beautiful mess - full of handwritten notes, recipes clipped from the back of boxes and newspaper clippings she thought looked interesting. The following recipe was taken from one of those newspaper clippings, which went into great detail on how to "break in your new waffle iron."

Gingerbread Waffles with Marshmallow Sauce

by Lily Haxworth Wallace, Homemaking Editor


1/2 cup shortening
2/3 cup brown sugar
2 eggs
1/2 cup molasses
2/3 cup sour milk
1 teaspoon baking powder
2 cups flour
1 scant teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Whipped cream

Cream shortening and sugar, add the beaten eggs, molasses and milk, then the dry ingredients sifted together twice. Beat just until smooth and bake as directed*, putting the waffles together with whipped cream at moment of serving. These waffles are particularly good served with a marshmallow sauce made by boiling together one cup sugar and one-third cup water to the thread stage (230 degrees F), pouring this sirup over twenty marshmallows which have been melted in the upper part of a double boiler with three tablespoons light cream, and flavoring with vanilla, orange, or any preferred extract, using one teaspoon to the above quantities. Serves four.

*By the directions of your specific waffle iron, I assume.



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