"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oatmeal Waffles Recipe

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This recipe for Oatmeal Waffles, by , is from Family & Friends Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanette McEvoy
Added: Monday, January 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 1/3 cup flour
1 1/3 cup quick-cooking rolled oats
1/2 cup sugar
2 tbsp plus 2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
7 large eggs
1/2 cup butter, melted
1 tsp salt
1/4 tsp ground nutmeg
1 quart buttermilk
pinch ground cloves

Lemon Curd:
9 large egg yolks
3/4 cup sugar
2/3 cup lemon juice
4 tsp lemon zest
14 tbsp butter, cubed at room temperature

Directions:
Directions:
In a large bowl, mix together dry ingredients. Make a well in the centre. In a separate bowl, combine eggs with the buttermilk, mix well. Pour egg mixture into center of the dry ingredients. Stir the mixture until the dry ingredients are about 3/4 moistened. Add the butter and stir only until the butter is worked in. Do not overmix. Batter is ready to use now, or may be refrigerated for up to 12 hours. Preheat waffle iron to medium-high. Pour about 3/4 cup batter into waffle iron and cook waffles until crisp, golden and cooked through, 3-6 minutes per waffle. Serve with Lemon Curd topping.

Lemon Curd Topping:
Bring an inch or two of water to a simmer in a saucepan or the bottom of a double boiler. Combine egg yolks, lemon juice, sugar and zest in a stainless steel mixing bowl or the top of a double boiler. Whisk until sugar is completely dissolved. Set mixture over the simmering water and continue to whisk until the eggs are thickened and warm, about 12 minutes. Add butter a few pieces at a time, stirring until each addition is blended into the eggs before adding more. Transfer the curd to a bowl , strain if necessary, set in an ice bath and cool, stirring from time to time. Once it has reached room temperature, it is ready to serve. Will store up to 3 days.

Number Of Servings:
Number Of Servings:
8

 

 

 

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