Catholic Recipe: Rice Waffles and Sauce
INGREDIENTS
- 2 egg yolks
- 1 cup milk
- 1 cup flour
- 1 cup hot boiled rice
- 4 Tablespoons melted butter
- 2 egg whites
Sauce
- 1/2 pound strained honey
- 1/2 cup maple syrup
- 2 teaspoons cinnamon
- caraway seeds
Details
Prep Time: 45 minutes
Difficulty: ★☆☆☆
Cost: ★☆☆☆
For Ages: 11+
Origin: USA
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Independence Day food is often of the picnic variety, as is right for a holiday usually spent in the open. But there are traditional dishes originating in George Washington's Virginia. One such is a breakfast specialty, Rice Waffles.
DIRECTIONS
Mix the egg yolks with the milk; add the flour, rice, and melted butter. Finally fold in the stiffly beaten egg whites. Bake as usual and serve with the Sauce.
Sauce:: Beat together thoroughly 1/2 pound of strained honey, 1/2 cup of maple syrup and heat slowly in a double boiler. Add 2 teaspoons of cinnamon and a few grains of caraway seeds. Serve over rice waffles.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951Wed23 SeptemberOrdinary TimeMemorial of St. Pius of Pietrelcina, Priest
The Church celebrates the Memorial of St. Pius of Pietrelcina (1887-1968), more popularly known as Padre Pio was born in 1887 in the small Italian village of Pietrelcina. He joined the Capuchin Friars at the age of sixteen and was ordained a priest seven years later. For fifty years at the monastery…
