OMG these were the best waffles I have ever made. We got a new Belgian waffle maker for Christmas and the boxed mixes of course are terrible! So we tried this one and it's so perfect AS IS. Always consistent, even my fairly inexperienced husband can make them perfectly every time. They are light and fluffy yet can also get crispy on the outside like I like if you let them. Or they can stay completely soft. This recipe is perfect if you have lovers of both soft and crispy in your family! Sometimes we throw in a few handfuls of chocolate chips or blueberries, or just top them with fruit. Perfect with anything you can think of to put on them, can't say enough good things about this recipe. And I love that it helps me teach my hubby techniques like separating eggs and beating egg whites stiff! lol...

Reviewed On: Jan. 30, 2009

WOW. This was sooooo moist and delicious! I took it to a church potluck and it disappeared. My daughter and I shared a piece and I am so glad we got one in time! The only changes I made were to follow other reviewers' suggestions to cut the sugar, and I did scale it to 36 for a 13x9 (perfect!), and swapped half the allspice for nutmeg and added another 1/4 tsp cinnamon. I made a peanut butter frosting (8oz creamcheese, 1/2c peanut butter, 1/2c litecorn syrup, little powdered sugar) and it was sublime. I definitely will make again and again when I have browning bananas! TIP: If you don't have enough at one time for a recipe, put them in a freezer bag and save them til you do--they defrost super fast and are more than ready to mash perfectly.

Reviewed On: Jul. 29, 2007

Wow,very tasty! I LOVE the frosting!!! I use the frosting on my home made ice cream cakes since it is so thick and holds up very well! I have also made this recipe into an ice cream cake and it worked wonderfully. Just remember not to overbake it. For an ice cream cake, pour batter into 2 identical springform pans. Bake as directed, coolcompletely, then slice in half horizontally so you have 4 cake layers. Then place the bottomlayer back in the springform pan, top with softened ice cream, anotherlayer ofcake, more ice cream, another cake, more ice cream, then cake! Takes about a half gallon of ice cream. Freeze completely, prob overnight, open sides of pan. Then I ice a thin layer, put back in freezer for an hour or so, then frostcake as usual! Store in freezer until right before serving! It's been a hit several times over!

Reviewed On: Jun. 26, 2007