welcome friends welcome back to the
kitchen and Sunday morning in the old
cookbook show today we're going to do a
recipe out of the cooks book put out by
the KC baking powder company in 1931
based in Chicago now this is an
absolutely gorgeous cookbook to me it is
kind of a height of advertising
cookbooks the pictures are incredible
the paintings actually because they are
in full color absolutely beautiful if
anyone has ever held in their hand
an early J Peterman catalog from the
late 1980s early 1990s I can see where J
Peterman got his ideas because it this
speaks of J Peterman and if you don't
know who Jake Peterman is maybe you look
it up and see if you can get ahold of
one of their early catalogs or take a
look at it they were absolutely
beautiful too so in this mixing jug I
have put the flour salt and the baking
powder quite a bit of baking powder and
it asks me to sift it together three
times now in the 1930s there was a real
reason to sift your flour you wanted to
get rid of the clumps and you also
wanted to catch any stray insects or
bugs that might be in the flour it's not
as important today but if a recipe asks
you to do it you probably should so
excuse me while I do this three times
now next it asks for a cup of thin cream
or rich milk I'm kind of thinking that's
round about half-and-half or you know
ten percent milk fat cream some people
would call it coffee cream here in
Canada it's usually called half-and-half
or matamata so I'm gonna put in maybe
3/4 of a cup of heavy cream and I'm
gonna cut that with some milk which is
3.25% so I'm going to end up with
something that's probably a little
richer than the recipe asks for but I
think being on the rich side is probably
better than being on the thin side
now the whites go in this bowl so that
we can whip them to dry peaks and the
yolks go in with the milk okay now I've
got some melted butter here actually a
quarter pound of melted butter and I'm
gonna put that in with the milk and I'm
just gonna whisk of this together to
break up the egg yolks and incorporate
it all so I've got the egg yolks all
broken in that's all mixed together
let's whip up these egg whites okay
the waffle iron is hot and kind of my
thing about making waffles is if it
takes longer to make the batter than to
heat the waffle iron get a new recipe
this recipe is walking the line of
taking almost too long now liquid into
the dry and the next step is to add the
egg whites and it just says to add them
it doesn't say to fold them in but I'm
gonna fold them in so just like I would
for any other recipe I'm gonna put in
about 1/3 of the egg whites and I'm just
gonna stir those in vigorously and that
sort of lightens everything up so that
it's easier to fold the rest in and then
the second third and we fold these in
now it's said to beat the egg whites
until they were dry which does make
folding difficult and into the waffle
iron and everybody's waffle iron is
going to be a little bit different
Oh vigils hey Glenn hey friends
daytime waffles yes let me see what do
we got for it ha ha Oh so not our
regular oh my we're almost out we're
gonna be in trouble soon ok so I'm gonna
pour a little bit I like the light with
my waffles
I actually don't put any on my waffle
Julie doesn't put any on hers I'm just
gonna put a little to dip so that I
could taste the waffle and I love maple
syrup but I do prefer Jim and other
flavors with my waffles so this is a
beaten egg white waffle okay
from the KC 1931 KC baking powder
cookbook ooh look lovely yeah crispy
well kind of rice inside
okay you know what tastes like to me
what does it taste like to you
oil yeah Yorkshire pudding yes thank you
oh it tastes like it tastes like a
Yorkshire pudding and there's there's a
couple reasons for that probably because
it's got basically the same ingredients
the a lot of oil it has a quarter pound
of butter
Yorkshire puddings don't have baking
powder but all of the other flavors are
the same and since this doesn't have any
vanilla or sugar in in the batter
Oh answers okay oh there's no other
flavouring so what you're getting is
exactly what you get with Yorkshire now
I want to know what Yorkshire puddings
taste like with labels on them instead
of gravy because that was pretty good
they'd be amazing wouldn't it but then
you know anything that soaks up your
maple syrup I'm not picky okay so this
is a pretty standard waffle base this is
for a whole class of waffles this is the
method this is sort of the basic
proportions people will put in a little
bit of sugar either white sugar or brown
sugar into the batter
so that it cooks in with it just to sort
of lighten and sweeten it and they will
also put in vanilla mm-hmm or one of the
other flavorings oils like maybe a
little bit of lemon oil or orange oil
just to kind of liven it a little bit
makes you happy that's it whatever makes
you happy whatever you have in your
cupboard this is a great base to make
waffles and even though you have to beat
the egg whites and fold them in it
really didn't take that much longer
you can pretty much put this together in
the time it takes to heat your waffle
iron it's just true for many things so
thanks for stopping by see you again
soon
you