These Apple Cheddar Waffles were a special breakfast-for-dinner treat, made for me and amuse-bouche on Wednesday night by a special someone! The waffle recipe comes from the Pocket Cook Book by Elizabeth Woody and members of the Food Staff of McCall’s Magazine — first printed in 1942. My garage-sale version is a reprint from 1946.
To make our breakfast more dinner-like, we added grated cheese, melted by the delicious apple topping…with a fried egg for protein.
The waffle iron entered my life for $5.00 courtesy of a friend’s moving sale, making this dish as much an ode to second chances as to breakfast for dinner.
Elizabeth Woody’s Golden Waffles
2 cups flour 3 tsp baking powder
1/4 tsp salt 2 tbs sugar
2 egg yolks 1 1/4 cups milk
6 tbs melted shortening or salad oil (in our case — butter!)
2 egg whites
Sift together flour, baking powder, salt and sugar. Beat egg yolks; add milk. Combine with dry ingredients, mixing smooth. Add shortening or oil [or butter]. Beat egg whites stiff; fold in. Bake according to manufacturer’s direction for operating waffle iron. Serve hot.
The delicious apple topping came from this recipe at Annie Eat’s: http://annies-eats.com/2009/02/20/cinnamon-waffles-with-caramelized-apples/.