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Buttermilk Belgian Waffles

Buttermilk Belgian Waffles Ingredients: • 4 medium eggs • 1 packet of dry yeast • 2 and 1/2 cup of flour • 2 cups of luke warm buttermilk • 1/2 cup of melted butter • 1 Tablespoon of sugar • 1 teaspoon of vanilla • 1/2 teaspoon of salt • Sift together the flour, sugar and salt in a bowl and set aside.  Preparation:  • In a separate bowl dissolve one yeast packet in luke warm buttermilk. Separate 4 eggs, keeping the egg whites in a separate bowl. • Egg yolks should be beaten and then mixed with the buttermilk and yeast mixture and add the vanilla here too. • Add the flour mixture to the egg yolk/buttermilk mixture and stir. Then stir in the melted butter. Now beat the egg whites until they are stiff and "peaked" and then fold them into the batter. • Let the batter sit 20 - 45 minutes. • Scoop about a 1 to 1 1/2 cup in the the Belgian waffle iron.  • Batter is thick so it is easy to spread along the iron. I have a flip top so it's about 2 minutes baking each side. 
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Sausage Rolls



Ingredients:
• Puff pastry -- 2 sheets (1 17.3-ounce package)

• Bulk pork sausage -- 2 pounds

• Onion, finely chopped -- 1

• Breadcrumbs -- 1 cup

• Salt and pepper -- to season

• Milk or cream -- 1/2 cup

• Egg, beaten with 1 tablespoon water -- 1


Preparation:
• Preheat oven to 425°F. In a large bowl, mix together the sausage, onion, breadcrumbs, salt, pepper and milk or cream.


• Unfold the puff pastry onto a lightly floured work surface. Cut each sheet in two lengthwise to make four long rectangles. Form a log of sausage down the center of each puff pastry sheet, leaving a 1-inch edge.

• Starting from a long edge, roll the puff pastry up and over the sausage, brushing the edge with the beaten egg to seal. Pinch the ends closed.

• Cut each roll into quarters. Place the rolls seam-side down on a parchment or wax paper-lined baking sheet and brush the tops with the egg wash.

• Place in the oven and bake for 5 minutes. Reduce heat to 350°F, and bake for another 30 to 35 minutes, or until the pastry is puffed and golden and the sausage is cooked through.

• Let cool for a few minutes, then serve with ketchup.



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