Waffles

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Delicious Waffles

Ingredients: 

2 cups all-purpose flour 

4 teaspoons baking powder

1 teaspoon salt 

2 cups sugar 

1/2 cup butter, room temperature

2 eggs

1 3/4 cups milk

1 teaspoon Vanilla extract

Directions:

Preheat waffle iron. 

Pour the mix onto the waffle iron.

Beat eggs in large bowl with hand beater until fluffy. 
Beat in flour, milk, butter, sugar, baking powder, salt and vanilla, just until smooth. 
Spray preheated waffle iron with non-stick cooking spray. 
Pour mix onto hot waffle iron. 
Cook until golden brown. 
Serve hot.

Sue's tip: Sempre que eu quero que a receita de bolo ou nesse caso de Waffles fique fofinha, eu peneiro a farinha.

Vocabulary: 

• Waffle Iron - Torradeira para Waffle
• Vanilla extract - Essência de Baunilha
• Cup - Xícara
• Bowl - Tigela
• Teaspoon - Colher de chá
• Tablespoon - Colher de sobremesa
• Baking Powder - Fermento químico
• Room temperature - Temperatura ambiente
• All-purpose flour - Farinha de trigo
• Beat - Bater
• Spray - Espalhar
• Preheat - Pré-aquecer

Serving suggestion.

Cream Cheese Frosting

Ingredients
Recipe #1

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar

Directions

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and a fresh raspberry or strawberry. Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

       OR

• Ingredients

• Recipe #2
• 8 ounces (227 grams) cream cheese, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup (60 grams) confectioners' sugar, sifted
• 2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Directions

In a large mixing bowl, beat the cream cheese, add the sugar and vanilla together until smooth. Add the whipping cream. Increase the speed to high and mix until very light and fluffy. Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.