Monday, November 03, 2014

Mama Asbell's Waffle Recipe

They started calling me Mama Asbell in 1988 shortly after I got married because they said I was a natural with children. So Mama Asbell, I became just a couple of months after marriage and a few years before actually becoming a mother. After she heard someone use the name for me, my mother in law told me Mama Asbell is what they called Clint's grandmother, Eloise Privott Asbell, decades earlier. I thought that was cool and still do!

Mama Asbell's Waffle Recipe
serves 30

10 cups flour
30 teaspoons baking powder
3 3/4 teaspoons salt
15 teaspoons sugar
15 eggs, separated
3 3/4 cups butter, melted
13 1/8 cups milk


In a large bowl, whisk together all dry ingredients. Separate eggs, adding the yolks to the dry ingredients, and placing the whites in a small mixing bowl. Beat whites until moderately stiff. 
Add milk and melted butter to dry ingredients and blend well. Fold in the stiff egg whites. Pour mixture into hot waffle iron and bake until golden brown.

I have a very large waffle iron, so serving sizes are graded to that. 

The air in the egg whites help these to be light and fluffy on the inside.

You add vanilla or other flavoring to the batter for a twist. Hazelnut is good with a sprinkling of confectioner's sugar and some fruit.

I have a large household of very active, hard working people with big appetites, so I bulk cook to keep meals on hand. Bulk cooking saves time because you pull out the ingredients, make the messes, and clean up once for many meals. 

If you don't want to use all of the batter at once, you can keep it in the refrigerator for about a week. Do not freeze the batter. You can freeze the cooked waffles for quick homemade breakfasts. I flash freeze them on cookie sheets and then move them to freezer bags.