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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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Waffles 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 For
Liège and
Belgian
Waffles
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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Cuisinart
Classic Waffle Maker
Model
WMR-CA
$39.99
#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,
 UL Listed, 120v, 60hz, 1000 watts,
3 year limited warranty,
Made in China
Split at creases to get 4 triangular waffles.
 Cuisinart
WMR-CA Waffle Maker User Manual |
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Waring Pro Restaurant Style Belgian
Waffle Maker
Model WMK300
$69.99
#9899
|
16" long x 9-1/4" wide base,
7-1/2" high overall,
Makes one 7" round waffle, 1" thick,
On/off toggle switch,
On and Ready lights,
Browning control knob,
Non-stick plates,
Brushed stainless steel body,
Rotates for even browning,
UL Listed 120v, 60hz, 1200 watts,
1 year limited warranty for household use only
Made in China
Waring
Pro WMK300 Waffle Maker User Manual |
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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,
UL Listed 120v, 60hz, 800 watts,
5 year manufacturer's limited warranty
 Made in USA
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,
UL Listed 120v, 60hz, 800 watts,
5 year manufacturer's limited warranty
Made in USA
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,
UL Listed 120v, 60hz, 800 watts,
5 year manufacturer's limited warranty
Made in USA
Palmer
Belgian Cookie Iron Instruction Manual & Recipes |
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Verkinderen Cast Iron Belgian Cookie
Stovetop Iron
$79.99
#5944
|
 5-3/4" 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
· 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.
Verkinderen
Belgian Cookie Iron Instructions and Recipes |
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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 USA
Nordic
Ware Stovetop Belgian Waffler Instructions |
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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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[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 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
$10.99
#52705
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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) |
