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Excellent recipe that yields a fluffy and delicious waffle. Like others, I made a few modifications. First, I doubled the sugar and vanilla and added cinnamon. Second, I used buttermilk instead of milk (same measurement). Finally, after beating the eggs until fluffy, I mixed all the wet ingredients together in one bowl and all the dry ingredients together in another, larger bowl. I then folded the wet ingredients into the dry ingredients in thirds and then let the batter rest for about 20 mins before using. This recipe yielded 8 Belgian Waffles. Everyone cleaned their plates and wanted seconds (that almost never happens with my kids). This one is a keeper. Thanks!

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Round Steak Sauerbraten

Reviewed: Mar. 25, 2001

Delicious and easy to prepare. My wife and dinner guests raved about how good this dish was, and my wife made em promise to prepare it more often. I felt the original recipe was a bit on the bland side, so I suggest using 3 tablespoons of brown sugar, 4 to 6 tablespoons of red wine vinegar (depending on taste), 2 tablepsoons of Worcesteshire, and 2 bay leaves. The results are wonderful. Make sure to serve the meat au jaus, as the broth is where most of the flavor resides.

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64 users found this review helpful