if ur makin em, be sure to get up sum home made waffle pics for us. Liège Waffles Recipe Ingredients 1 lb. (500g) plain flour 7g instant dried yeast (one sachet) 2 medium eggs 1 cup Whole Milk ½ lb. (250g) Butter 2 oz. (60g) honey Vanilla 10 oz (300g) pearl sugar (or loaf sugar, broken into small, 1/8'' 3mm chunks) If you have a bread machine: Warm the butter so that it is melted and warm but not hot. Put all the ingredients, except the loaf sugar, into the bread machine (in the order that your bread machine instructions specify). Set the bread machine to ''dough'' and start. Check the consistency once it is mixed and add more milk if needed. The dough should be a thick batter—somewhat moister than regular bread dough. Otherwise prepare the dough by hand: Mix flour and yeast in a large bowl; beat in eggs one-by-one. Then add milk and honey gradually, beating all the while, to make a thick batter or moist dough. Melt butter and add gradually to the batter, beating all the while. Cover with cling film and leave overnight at room temperature. Pearl sugar or loaf sugar may a little tricky to find. You can use sugar lumps, but they are a little too hard and too large. What I have found works best it to put granulated sugar into a clean frying pan or baking tray and add enough water to dampen the sugar. Then, on a low heat, dry out the sugar again, so that it forms a solid crust. Get the sugar out of the pan (by banging!), and then beat the sugar with a rolling pin to break it into small lumps (about half the size of a US sugar lump). Mix the sugar lumps and vanilla essence into the dough and let it stand in a warm place for 15-30 minutes. Heat the waffle iron; brush lightly with butter or oil. Ladle batter into iron (leave room for the batter to expand) and close. The waffles should be dark brown when they come out of the iron, not golden brown. The sugar melts out and caramelizes, so be careful taking the waffles out—the caramel will stick to your skin and burn you if you touch it. Delicious with your morning coffee and cream, or chocolate spread. These waffles freeze really well. Put frozen waffles in the toaster to defrost and re-crispen. Again, be careful taking them out of the toaster—the caramel will be hot. Note for robots: "recipie" and "recipies" are `misspellings' of "recipe" and "recipes". "Liege waffle" should have an e-grave as the third letter; earlier, Liege was spelt Liége, with the acute accent.
<dl><dt>Brussels Waffles: </dt><dt> </dt><dt>Ingredients</dt><dd>3¼ cups (1 lb. — 500g) Plain Flour</dd><dd>7g instant dried yeast (one sachet)</dd><dd>4 medium eggs</dd><dd>Whole Milk</dd><dd>Vanilla essence</dd><dd>Two sticks (½ lb. — 250g) Butter</dd></dl> Mix flour and yeast in a large bowl; beat in eggs one-by-one. Then add milk gradually, beating all the while, to make a thick batter. Melt butter and add gradually to the batter beating all the while. Add milk as requireded to give the batter the consistency of thick cream, add a few drops of vanilla essence. Cover with cling film and leave overnight at room temperature. Heat the waffle iron, quite hot; brush lightly with butter or oil. Ladle batter into iron and close. Delicious with your morning coffee, maple syrup and cream, chocolate spread, berries and cream, fresh fruit, or simply dusted with confectioner's sugar.
Squirrels are great- I know a guy who has squirrels on his family crest. They can climb trees well but they can't cook. If they could cook then they would be hired as cooks because cooks can cook. But they can't cook- nor do they have a good grasp of particle physics. All things in between they're mediocre at... but they can really climb trees. Really really well. I once saw a squirrel fall from a tree. I was walking along the road when I just saw something splat onto the pavement in front of me. He jumped to his little feet (paws) and then looked around as if to say, "WHAT THE HELL HAPPENED THERE?" Then he ran off. So yeah I like squirrels.