Fante's Kitchen Shop - fantes.com

 
Page Contents:
-Electric Waffle Makers
-Belgian Cookie Makers
-Stovetop Cookie & Waffle Maker
-Nut Surprise Cookies Baker
-Waffle Fork
-Nederlandse Stroopwafels Recipe

Related Pages:
-Ice Cream Waffle Cone Maker
-Pizzelle Irons
-Ostie Wafer Baker
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Waffle Bakers

Waffle makers are often referred to as waffle irons, as the plates were traditionally made of iron. Today, most plates are made of aluminum alloys, which is also the base metal for non-stick finishes.

- Iron plates are used over an open flame or electric stove element, and retain heat longer than other metals.
- Aluminum is more easily malleable and an efficient heat conductor, used for both stovetop and electric makers. After seasoning, it becomes virtually non-stick.
- Non-stick coatings are applied over aluminum, do not require seasoning, and are easy to clean, so they cater to our desire for convenience. Old timers who have used iron and aluminum makers miss the extra flavor from the seasoned plates that is missing from non-stick makers.

Belgian Pearl Sugar
Belgian Pearl
Sugar For
Liège and
Belgian Waffles

Belgian Liège Waffles with Pearl Sugar

Regular waffles, nicely thin, are quite suitable for a light meal.

Belgian waffles, or Belgian cookies, are a generous pastry, usually about an inch thick. Their many deep indentations can hold a lot of syrup or melting ice cream.

Belgian cookies are also generally known as gaufrettes, galettes, and stroopwafels.

Of Gaufrettes & Galettes:

The thinner cookie is commonly called gaufrette in French, which means little waffle, and the term generally refers to a wafer-thin cookie like that which the Palmer units above will make. (Gauffre means waffle.)

A galette is more commonly described as a thin and crusty round cake, and also as a type of crepe that can be sweet or savory, or as a tart, however it is also often interchanged with the terms gaufrette and Belgian waffle.

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Electric Waffle Makers

Cuisinart classic waffle maker

Cuisinart classic waffle maker
Cuisinart
Classic Waffle Maker
Model WMR-CA

29.99 #1038
Makes a 6.75" round waffle,
8" round, 10" front to back,
5 heat settings,
"Ready to Bake" and "Ready to Eat" indicators,
Weighted lid,
Non-stick baking plates,
Brushed stainless steel housing,
Cord wrap,
Underwriter Laboratories ListedUL Listed, 120v, 60hz, 1000 watts,
3 year limited warranty,
Made in China
Split at creases to get 4 triangular waffles.
Click for PDF Cuisinart WMR-CA Waffle Maker User Manual

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Belgian Cookie Makers

Palmer Electric Thin Gallette Waffle Maker

Model 1130 - Thick
Palmer Electric Belgian Cookie Iron,
Model 1110

56.99 #3357
The 1110 makes thin, delicate, crispy, waffles,
Thin - Approx. 3/16"
Makes two at a time, each about 5" round,
Cast aluminum alloy plates,
Underwriter Laboratories ListedUL Listed 120v, 60hz, 800 watts.
5 year manufacturer's warranty on electrical parts, which are imported. Made in USA Made in USA
(Contact Palmer directly for warranty repairs.)
Click for PDF Palmer Belgian Cookie Iron Instruction Manual & Recipes
Palmer Electric Belgian Cookie Iron,
Model 1120

56.99 #3358
The 1120 makes them thicker than the above, but still thinner than a regular waffle,
Medium - Approx. 1/4"
Makes two at a time, each about 5" round,
Cast aluminum alloy plates,
Underwriter Laboratories ListedUL Listed 120v, 60hz, 800 watts.
5 year manufacturer's warranty on electrical parts, which are imported. Made in USA Made in USA
(Contact Palmer directly for warranty repairs.)
Click for PDF Palmer Belgian Cookie Iron Instruction Manual & Recipes
Palmer Electric Belgian Cookie Iron,
Model 1130

56.99 #3360
The 1130 is similar to a waffle in thickness,
Thick - Approx 1/2"
Makes two at a time, each about 5" round,
Cast aluminum alloy plates,
Underwriter Laboratories ListedUL Listed 120v, 60hz, 800 watts.
5 year manufacturer's warranty on electrical parts, which are imported. Made in USA Made in USA
(Contact Palmer directly for warranty repairs.)
Click for PDF Palmer Belgian Cookie Iron Instruction Manual & Recipes

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Stovetop Cookie & Waffle Maker

verkinderen cast iron belgian cookie stovetop iron

verkinderen cast iron belgian cookie stovetop iron

verkinderen cast iron belgian cookie stovetop iron
Verkinderen Cast Iron Belgian Cookie Stovetop Iron

79.99 #5944
Verkinderen Belgian Cookie Iron5-3/4" x 4" plates,
11-1/2" long handles,
9-1/2" round stand,
Plates sit about 2" above cooktop,
Heavy cast iron,
1/4" thick steel handles,
Makes paper thin cookies,
Made in USA Made in USA

· Recipes included for Belgian Cookies, Lukkies, Lukken Wafers, Belgian Lukkies, and Waffle Cookies.
· Before first use, season the iron's baking surfaces by coating the plates with a vegetable oil and heat on the stove for 5-10 minutes. Flip the iron every minute or so, to heat both sides evenly.

Click for PDF Verkinderen Belgian Cookie Iron Instructions and Recipes
Nordic Ware stovetop Belgian waffler

Nordic Ware stoveop Belgian waffler
Nordic Ware Stovetop Belgian Waffler

49.99 #1316
17" long overall,
8.75" wide,
1.4" high,
Makes one 7" square waffle, 1.1" thick,
Can be split into 4 smaller waffles,
Non-stick cast aluminum,
Bakalite heat-resistant handle,
1 year limited warranty,
Made in USAMade in USA
Click for PDF Nordic Ware Stovetop Belgian Waffler Instructions
Stovetop Waffle Baker

Detail of Stovetop Waffle Baker
Stovetop Waffle Maker

27.99 #7927
16" overall length,
4-5/8" x 5-1/8" plates,
Makes waffles up to 3/4" thick,
Cast aluminum body,
Plated steel and wood handles
Made in Italy
· Compact design also great for campers.
· Season by coating the plates with a vegetable oil and heat on the stove for 5-10 minutes. Flip the iron every minute or so, to heat both sides evenly.

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Nut Surprise Cookies Baker

CBE Nut Surprise Cookies Stovetop Baker

[Read More]
CBE Nut Surprise
Cookies Stovetop Baker

49.99 #25955
7.25" diameter plates,
19 cavities, each:
0.9" x 1.2" x 0.5" deep,
Cast aluminum plates,
Steel hinge pins,
Screw-on thick steel handles with beechwood hand holds,
Made in ItalyMade in Italy
- Bakes cookies in the shape of nut shell halves, with cavities for fillings with sweet or savory ingredients.

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Waffle Fork

Waffle Fork Waffle Fork

10.99 #52705
11.2" long,
Prongs approx 1" apart,
Stainless steel,
Made in Holland

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Nederlandse Stroopwafels

From the kitchen of Mrs. Watson, in Bowie, MD

Makes about 32 pieces
(Before you even start, sharpen a thin knife well. I use a filleting knife.)

Wafel Dough:
1 teaspoon instant yeast
1 teaspoon sugar
1/2 pound unsalted butter
1/3 cup sugar
Pinch of salt
1 rounded tablespoon ground cinnamon (...don't even be tempted to use less)
3 cups flour (...more or less, depending on other moisture in the mix)
1-2 eggs (...how small are they? ...how much richer do you want the wafels to taste?)

Proof yeast in 3 tablespoons water with 1 teaspoon sugar until bubbly. Beat butter until light, adding sugar, salt and cinnamon. Mix in the yeast mixture, flour and egg(s) and knead or beat well. Set in a warm place for about an hour. It will not look like it's rising much; don't worry. Meanwhile, make the syrup (stroop).

Stroop (Syrup):
1 tablespoon ground cinnamon
1 cup Karo light syrup
7/8 cup light brown sugar
1/4 cup butter

Heat cinnamon, syrup and sugar on stove and cook slowly until thickened a bit (about 10 minutes). Remove from heat and beat in butter. Should thicken as it cools, but still be slightly warm and thin enough to spread easily. If it cools too much, reheat gently; if it thickens too much, add a bit of liquid.

To bake and prepare, use:

Palmer Belgian Cookie Iron, Model 1110
Very sharp, thin fillet knife
1-1/2" diameter ice cream scoop
3" round metal cookie cutter

Heat wafel iron and oil lightly only once. Using scoop to measure, place dough in center of heated wafel iron and bake for one minute (no longer, or you'll risk burning them).

When done, remove from iron, place flat on counter and immediately slice wafel horizontally into two thin wafers, using the sharp fillet knife. (This is where you need a set of asbestos fingers.) Spread syrup on one cut surface, reassemble pressing gently but firmly, and trim to a uniform shape with the 3" cookie cutter. (This introduces one of the all time best traditions of making stroopwafels: eating the trimmings.) Cool, at least slightly, flat on a rack before eating.

Don't see why you couldn't eliminate all that cinnamon and play with other flavorings, but, as presented above, this really is the quintessential stroopwafel as I remember them.

(Thank you, Mrs. Watson, for the recipe and the great-tasting samples. -Mari)

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