Comments on: 9 am Sunday: sugar and shortbread

By: ChefJen

ChefJen — Fri, 06 Jul 2018 16:00:00 +0000

In reply to C.J. Cannon. They definitely DO NOT make waffle irons like they used to! My Aunt Dolly and I lament this fact every time she makes her killer waffles. (Even though in a trained chef and we use the exact same ingredients in the exact same quantities, her waffles are always better!) get that old boy re-wired! You won’t regret it!

By: C.J. Cannon

C.J. Cannon — Wed, 10 May 2017 20:50:46 +0000

Hi, Molly, having grown up with my Grandma’s (Mom Bell’s, since she raised me) old, old waffle iron, I was considering having it rewired. Now, I definitely shall. I miss waffles, all crispy outside, swimming in dark Karo or molasses. Or with fresh peach slices, or srawberries… or … . C.J.’s.

By: Anonymous

Anonymous — Sat, 23 Mar 2013 09:24:30 +0000

I want to make these tomorrow, but I'm really confused. Are we supposed to just add the room temperature butter (which would still be solid) to the batter? Or are supposed to melt it first? Or are we supposed to beat the butter and sugar first?? HELP PLEASE!

By: Anonymous

Anonymous — Sat, 23 Mar 2013 09:24:30 +0000

By: AnickH

AnickH — Fri, 19 Aug 2011 08:24:01 +0000

ive seen other waffle recipes w/ this much butter but never any with this much sugar, will this be too much sugar???

By: AnickH

AnickH — Fri, 19 Aug 2011 08:24:01 +0000

ive seen other waffle recipes w/ this much butter but never any with this much sugar, will this be too much sugar???

By: Anonymous

Anonymous — Sat, 05 Mar 2011 03:24:43 +0000

I thought those were balls of butter on the waffle iron...about to have a heart attack. Whoo-ee I only wish I could eat these.

My parents are pure maple snobs too. Well, my dad would be having grown up in upstate NY and all.

By: Christine

Christine — Mon, 04 Jan 2010 05:11:12 +0000

I love the idea of making these for dessert and serving with ice cream. I just really don't think I could serve something like this to my family and actually call it breakfast. Good lord! But, warm maple syrup and cold ice cream for after dinner. Oh, yes!

By: Anonymous

Anonymous — Sat, 24 Jan 2009 17:00:00 +0000

Many Years ago my mother was given a waffle receipe .It’s origins were from Denmark I believe .Over the years she made them from memory and in her later years there was some problem in the replication of her , family named “Granny’s Waffles”. There was a complaints about our attempts to duplicate Granny’s Waffles .The problem was with the modern Irons ,it was the distance ,or thickness or distance between the top and bottom squares on the iron itself .They caused the iron to over cook the thin portions between the top and bottom squares of the waffle griddle plates.We stiil have the origional Waffle Iron although it needs a re-wire .I have looked at many new irons but have not found anything close to the old one .I am about to try Granny’s Waffles again or Jimmy’s soon .This time I am going to try and bake as a cookie style using a moulded small(bite size)cupcake style tray .Later I plan to try some modifications ,maybe adding wheat gem or whole wheat flower or peanut butter .My family and friends enjoy the taste at anytime of the day as a snack .

By: Anonymous

Anonymous — Thu, 15 Jan 2009 01:20:00 +0000

I can’t wait to try these waffles! It’s interesting to me that they don’t contain any leavening which must be why they have the shortbread consistency. Oh, all that glorious butter!! Don’t tell anyone I said that butter is glorious…I’m a dietitian!!