Thanks for the heads up! I better get to the store! I have a waffle iron and sometimes I make a big batch and freeze and sometimes I buy eggos .... my son likes the cinnamon ones that break apart. I like the blueberry :)

Whatever works for you!

In defense of the frozen waffle I will have to say they are great toddler food and it's hardly worth mixing a batch and heating up the waffle iron for one little square of "faffow".
One of the grands went through a period when every morning you would say would you like some cheerios? And he would reply..."no. want a faffow" LOL!

Mitchdesj--we have a Chef's Choice waffle maker that can be adjusted to make the texture crispy or tender, whichever you prefer. You could get your waffles as crispy as you want to, and the waffle walls are thinner, which contributes to the crisp texture. We love this appliance, but I had to take a very deep breath when I placed the order, because they aren't cheap. In the end, though, it's been a great purchase for our family. The biggest reason I didn't make waffles before was that it took so danged long to get enough to feed everyone. This one can bang them out in about 2 minutes, so everyone gets to eat together. I make a yeast batter the night before. Sometimes, I sleep in and the hubs makes breakfast with the kids. I wake up to the smell of waffles and come on out. Now, that's fast food at it's finest. :)

As to processed, pre-prepared food--well, every family is different. I'd rather see a kid munch down an Eggo than drive through for a McFatBomb. Not everyone likes to cook, but if they can sit down together and have a meal, however it's prepared, then that's a good thing, right?

Cj

Here is a link that might be useful: Chefs Choice Waffle Maker

Lots of links....

Todd Wilbur, copy cat recipe creator, comes to the rescue. click away or here it is:

On November 18, 2009 Kellogg Co. reported a nationwide shortage of its popular Eggo frozen waffles until the middle of next year because of interruptions at two of the four plants that make them. Historic amounts of rain closed a plant in Atlanta, and production lines at the bakery in Rossville, Tennessee are closed indefinitely for repairs. A company spokesperson claims that it will take until the summer of 2010 before shelves across the country are stocked at pre-shutdown levels. Well, I've not yet cloned Eggo Waffles, but once I heard this news I immediately got to work. Fortunately I was able to snag some of the last few boxes of several varieties of Eggos at a local Albertson's supermarket here in Las Vegas, and after a few hours in the lab I pounded out a brand-new clone recipe for all of you who will miss your Eggos. This recipe creates undercooked waffles -- the homestyle version plus three other varieties (see Tidbits) -- that you'll be able to keep in your freezer until you get your Eggo craving on. When it's time to make the waffles simply drop your home-cloned version into a toaster just as you would the original Eggos. Depending on the size of your waffle iron, you may have to break or cut the waffles in half to get them to fit all the way into your toaster. Be sure to switch your toaster to its lowest setting before popping them in, and in just a couple minutes you'll be saying, "Leggo my cloned Eggo."

Basic Recipe (Homestyle)

3 cups all-purpose flour
1 tablespoon baking powder
1 1/8 teaspoons salt
4 eggs
2 1/2 tablespoons sugar
1 cup whole milk
1/2 cup water
1/4 cup buttermilk
1/4 cup vegetable oil
10 drops yellow food coloring

1. Heat up a waffle iron.

2. Combine flour with baking powder and salt in a large bowl.

3. In a separate medium bowl, combine eggs and sugar with an electric mixer for 1 minute on high speed. Add water, milk and oil and mix until combined.

4. Pour wet mixture into the dry stuff. Add food coloring, and mix on medium speed for about 30 seconds.

5. Spray waffle iron with non-stick cooking spray. Pour 1/2 cup of batter onto waffle iron and close. Cook for 1 minute, then carefully remove waffle and cool. Waffle should not have browned. Repeat with remaining waffle batter.

6. When waffles are cool, seal them up in freezer bags and freeze.

7. When preparing waffles to eat, cook as with the original: In a toaster on the lowest setting until browned. You may have to break or cut waffles in half so that they fit all the way into your toaster.
Makes 8 to 9 waffles.
Tidbits: Here are the minor adjustments you can make to the above recipe to create clones of three other Eggo waffle varities:

For Buttermilk Waffles
Use 1/2 cup milk, 3/4 cup buttermilk, and 3/4 cup water.
For Blueberry Waffles
Add 3/4 cup dried and chopped blueberries to the basic recipe batter. Stir in blueberries after combining wet ingredients with dry ingredients.
For Whole Wheat Waffles
Use 1 1/2 cups all-purpose flour and 1 1/2 cups whole wheat flour. Also, increase water to 3/4 cup.

With regards to Libbys, it is true their crop is done because of heavy rains. BUT there are other producers out there. We buy Trader Joes organic canned pumpkin. Don't know why, I don't use the stuff, LOL.

I'm also one of the legions who don't make weekday breakfast from scratch. We get up at 5:30 LOL. One kid has a toasted an english muffin (store bought) with organic grape jelly, the other one eats frozen waffles (Vans or Eggos, as long as there isn't HFCS I'm pretty much OK). We have nice breakfasts on the weekends, scones, waffles, pancakes, all from scratch.

You are trying to ge two kids out of the house by 7:30am. Here are your choices:

Choice A. Frozen waffles - Get waffles out of freezer. Put in toaster. Toast for one minute. Done.

Choice B. Home made waffles - Get out spoon, bowl and ingredients. Measure each ingredient and mix waffle batter. Wait for waffle iron to heat up. Pour waffles. Wait for waffle to cook. Repeat as often as neccessary for each waffle. Put away ingredients. Wash bowl, mixing spoon and measuring utensils. Wait for waffle iron to cool off. Clean waffle iron. Done.

Home made waffles may be easy to make, but they are a lot more time consuming than toasting a frozen waffle. And if toasted right, frozen taste fine.

How did deee's name appear on my post? ;)

I've got Aunt Jemima pancakes in the freezer, too.

Sorry not to post sooner, but I was milking the cow.

roflmao bubbe it occurs to me that one needs to grow the wheat too etc.

Oh My! I have this picture in my head of Bubbe the milk maid. LOL!

Ann

Bubbe! hahahah!!!

We are an Eggo lovin family here! They are perfect for us. I dont own a waffle iron and I dont want one either.

oh gawd Ann

And this is one of the NICER milk maid pictures, yikes!

My kids loved Eggos. They are a quick mid-week breakfast when you're trying to get your kids out the door for school and yourself out the door for work. BUT, when I did make waffles on the weekend, I always made extra and froze them. Then the kids could toast those for breakfast. Either/ or.

For those that do own a waffle iron and are looking for a crispy waffle, try this recipe. It's one of the first recipes my son decided he wanted to make on his own. I think he was about 10 or 11 when he first started making these. Whenever we had overnight company, he would declare that he was going to make waffles for everyone the next morning. I even bought him an egg separater gadget (which he took with him when he got married!) Sometimes we add pecans, sometimes blueberries, my daughter likes to add chocolate chips ( :-P )..., and sometimes we just have them plain. It's a wonderful recipe!!

Light & Crispy Waffles

2 eggs, separated
2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola or other vegetable oil
1 teaspoon vanilla extract
1/4 cup finely chopped pecans (optional)

Preheat waffle maker.

In a medium bowl, beat egg whites until stiff. Set aside.

Put egg yolks, milk, flour, baking powder, salt, oil and vanilla extract in a large mixer bowl. Beat until smooth. Gently fold in beaten egg whites.

Pour 1/2 cup batter into waffle maker. Sprinkle with 1 tablespoon chopped pecans, if using. Close waffle maker and bake until golden, 2-1/2 to 3 minutes.

Yield: 8 round or 16 square waffles

Lori

For those who like to make their own bread for a sice of toast.
Here is a Recipe for those who like to make their own Waffles, for freezing.
Light , Tender and Crispy.
Lou

- - - - - - - - -

LOUS
Pancakes and Waffles Recipe

2 1/2 cups milk ( IÂve been using powdered milk)
2 eggs ( separated ) .
1/3 cup of Veg. Oil
2 tablespoon of Vanilla
Pinch of salt
1/3 cup Sugar
1 cup of Wheat Flour
4 teaspoons Baking Powder
All Purpose flour ?
---------------------------------------------------------------------
I beat the egg whites first , so I donÂt have to clean the beaters.
Beat the egg whites with a teaspoon of sugar, until peaked.
Put aside until the batter is mixed
.
Batter for Pancakes
Put the first 6 ingredients ( except egg whites ) in a mixing bowl and beat until smooth.
Put in the Wheat flour, Baking Powder. and some All Purpose flour.
Beat until smooth. Add enough AP flour to thicken slightly,
(were it leaves ripples while mixing ) not thin and loose.
- - - - - - - - - - - - -
Add ½ the egg whites, at a time , to the batter and fold in easy.
For Waffles:
Thicken more, to where you have to move it around with a spoon,
when it is put on the Waffle Baker.
Then do the egg white thing as in the pancake batter.
When baked I cool them fast on a rack and put them in a plastic bag,, separated
and right in the freezer.
If you overcook a little, dampen slightly with water,
before you put them in the toaster oven.
I have a very old round Waffle Baker with adjustable heat Range.
It makes a Waffle about ½ inch + thickness. For me this is just right,
for the amount of butter and syrup that you can put on top.
I found a Cuisinart mod.WMR-CA to match my old one.
Now I can make Waffles in Stereo .

DonÂt use the Belgium Waffle Maker, any more, because itÂs too much Waffle for the amount of syrup and butter. But may be good for you.!
If I want a Belgium Waffle, I just make a double decker and
put fruit or whatever filling in between.
Then you have more cooked surface area , on the Waffles.
Which is where the flavor is ( the cooked surface )

Okay, so I'm running out to the maple trees to get the syrup..keep those waffles warm, okay?

I don't buy much pre-made, processed foods, but Eggo waffles are one exception. I don't own a waffle iron and really would have no place to store one. So for the two or three times a year that I have a hankering for a waffle, Eggo's do nicely. And they are definitely a quick breakfast when I am rushing around in the morning.

Good breakfast options elude me. I don't want to drag out all kinds of ingredients and cookware early in the morning, so I usually end up with a bowl of cereal, a yogurt, or a piece of fruit. Of course I am ravenous in an hour or two...

Linda

Gee guys, now you have me wondering if I really do need a $200 waffle maker? Will it store in the same space as my current two cheapo waffle irons?

I like to make my own, and would rather make a huge batch at once, and freeze the excess. But my 15yo likes the store-bought frozen ones better. I wonder who makes my store brand (we don't do Kelloggs)?

cooksnews, where are you getting $200 waffle makers?!? We finally settled on a Waring Pro - it beeps when its ready. Our other models (gathering dust in the attic, DH CANNOT part with anything) just have indicator lights and we got tired of standing over it, waiting for lights on/off.

The Waring Pro is about $60 - $70 on Amazon etc.

All Clad of course! I'm running over to Wms Sonoma to get one of those, along with a $99 carving fork. That's right, FORK.

I go to the diner.

mmm...I understand Eggos are the original, but is there a shortage of ALL brands of frozen waffles? It just seems there's way too much hullabaloo about one brand having to cut production for a while. I don't have a waffle iron and DH likes Eggos, but if the store runs out, I'll buy another brand until they get some in. Doesn't seem like a big deal...

If I'm going to go to all the trouble of homemade, I'm making pancakes, not waffles!! The only time I eat them is the frozen ones - same as most others, I used to get them for the kids for breakfast on school days. They often ate them spread with peanut butter too! But I'm not a waffle person. Not that I hate them or anything but I'll take pancakes hands down every time over waffles.

I heard that listeria (sp?) was found in the plant and it had to close and be thoroughly cleaned, and as soon as it was back up and running, the place was flooded and had to be closed again. Don't know how true this is, however.

Lisa

Cooksnsews:
I got the extra Wafflebaker on sale at Macy's for $39.
It is a Cusinart.
Lou

cooksnsews

Try out the yummy recipes above to find the one you like best. Save a couple of Eggo boxes and refill with your homemade waffles. Sit back and see if your 15yo notices the difference when he toasts up his favorite waffle for breakfast or snack. Chances are he won't and your waffles won't have all those preservatives.

Here is the ingedient page from Eggos. Fascinating.

It's easy to make up a bunch of batter to keep in a covered container in the fridge. In the morning it only takes a few minutes to heat up the waffle iron and cook them. My family can cook their own when they need them. Leftover waffles and hotcakes get frozen for another morning. Why spend the extra money for store-bought? With two teenagers in the house, I can use the $$ for other things.
Donna

The Chef's Choice that cj47 linked to above is CDN$199. The two cheapies I now have work as designed, but not fast enough to feed a crowd. I don't need another WM in that class. I'd consider popping more $$ for a bigger, faster unit, if it will fit in my cupboard.

Oooeuw, I just looked up the Eggo nutritional info. Who needs 18% of their daily sodium from a serving of waffles???

"Anything homemade is better than frozen proceed food! My my 4-year old DGS Eggo eater would dispute that.

I had a sleepover with Beau. I was eager to make him really special homemade waffles. I served the waffles to him, he ate a big bite and with a frown on his face proclaimed "Grammy, something not right." And he wouldn't eat them.

Try this:

http://www.ahoodie.com/wp-content/uploads/2009/09/00-lego-eggo-waffle.jpg

dcarch :-)

I got lucky in that my MIL gave me her pro waffle iron. DH loves waffles, and while our little Waring worked just fine, this nice one makes awesome waffles. I usually prefer pancakes, but even I like waffles made in it. They have that nice crisp-tender texture.

Jessy, that nutrition panel is not as scary as I thought it would be. I still don't get the attraction, though. Even as a kid, I preferred toast, bagels, sandwiches, soup, just about anything elese for breakfast. I guess it's an acquired taste.

I didn't recognize anything too objectionable in the ingredients, either. Not that I knew exactly what everything was though...!

As for sodium, at 210 mg each they're pretty much in line with a slice of commercial bread. Lori's recipe does come in slightly lower, at about 164 mg.

"The two cheapies I now have work as designed, but not fast enough to feed a crowd"

Yep, that's why I shelled out big bucks for one that does, and I did say I had to take a deep breath before I hit that 'buy' button. I also had a couple of Amazon Gift Certificates to soften the blow, but that's beside the point. It's big and it's fast, and it makes a nice waffle. I can feed my kids plus whoever stayed over last night with very little waiting (no waiting at all if they divide up a big one between them while I'm cooking). It was a splurge, absolutely, but we haven't regretted it. The cheapie we had before never got used because it took all morning to make waffles just for the four of us. Now, I use it a couple of times a month for us and anytime the kids have friends over--it's not an all morning chore to stand there and bake waffles. I figured that a less expensive one that is used less is not as good of a value as one that does the job and is used a lot. At least that was my rationalization, and I'm sticking with it! :-0

Happy waffling, everyone.
Cj

Nothing too egregious about the nutrition label, particularly compared to other processed foods....

The sodium is the most glaring. Anything >400mg per serving is considered to be a high sodium food; for comparison, The other ingredient that's an issue is the palm oil. That's a saturated fat, which is considered to be bad for your heart, raising levels of LDL (bad) cholesterol and lowering levels of HDL (good) cholesterol.

That said, while I wouldn't advise anyone with a heart condition to eat these because of the above issues, for the general population in good health, these are fine. And certainly better than skipping breakfast altogether because of a time issue.

I also keep these in the freezer and my kids eat them in the car on the way to the bus stop, a 10 min. ride. Everytime I make waffle iron waffles (I have the big George Forman grill, which has a waffle insert), I intend to freeze extra, but there are never any leftovers!!

AM (currently taking "Nutrition and Disease")

I hadn't heard about the Eggo shortage, but I am surprised by how many people buy them! I can't remember if I've ever actually had an Eggo.

Linda, I have exactly the same breakfast dilemma. It's hard to find something with decent nutrition that I feel like making/eating that early. Have you tried the lemon olive oil muffins from the lemon thread? I made them last weekend, and I loved them. I messed with the recipe a little to leave out the eggs and modified the glaze according to lpink's suggestions.

Lemon-Scented Olive Oil Muffins

Muffins:
2/3 cup all purpose flour
1/3 cup hi-maize (or an additional 1/3 cup flour)
1/2 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt
2/3 cup fat free yogurt (one of the individual 6 oz cups)
1 1/2 TBLSP grated lemon rind
3 TBLSP extra virgin olive oil
1 1/2 TBLSP fat free milk
2 tsp. fresh lemon juice

Glaze:
1/2 cup sifted powdered sugar
1/2 tsp. lemon rind grated
1 TBLSP fresh lemon juice

Preheat oven to 350 degrees. Coat muffin tins with cooking spray, butter or paper liners.

Combine dry ingredients in a large bowl, stir well with a whisk. Make a well in the center of the mixture.

Combine yogurt and next 6 ingredients (thru egg whites) in a small bowl, stir with the whisk until well combined. Add to flour mixture, stirring until just moist.

Fill muffin cups almost full. Makes 5 or 6 muffins. Bake for 25 minutes until a toothpick inserted in the center of one of the muffins comes out clean. Remove from pans immediately and cool on a wire rack.

To prepare glaze, combine powdered sugar and other ingredients in small bowl. Stir with a whisk until smooth. Spread about 1 tsp. glaze over each muffin, let stand 5 minutes. (can prick the muffins so some of the glaze seeps into the muffins). Garnish with more grated lemon rind if desired.

They kept beautifully in the fridge all week, and tasted fresh baked if I nuked them for 30 seconds. I like that it's good fat, and with a glass of milk it's decent nutrition.

I have a small, awkward kitchen with very little storage space. I've moved over and over and lived in odd little apartments most of my life. I live alone and cook only for myself most of the time. Have not had a freezer most of my life--no room and also too difficult to move over and over. So there you have a reason why I have not gotten a waffle iron. That and cost plus working long hours over the years even on weekends, so not much time for waffle making. And that's the reason why even if I had one I would not make waffles that often. But I love them, so I buy frozen ones to treat myself to a waffle now and then. I like the whole grain kind, I have them with vanilla yogurt, sliced bannana and a dollop of homeade strawberry rhubarb sauce.
No way as good as homeade, but a lot of things are not possible for everyone. Or even if they are possible, other higher priorities superceed waffles. When I was a kid, mom didn't work, we lived in a big old victorian house with a huge kitchen, and OFTEN had waffles for Sunday family breakfasts. My favorite way was with sour cream and strawberries. Also had big pancake breakfasts from the electric griddle. Now, if I ever go out to breakfast I treat myself to waffles or pancakes.

My son loves them and they make a quick breakfast or snack for him,thank god no eggo shortage here in Mississippi.

Shelley

Jessy, that nutrition panel is not as scary as I thought it would be

Yeah I agree, I've seen worse, but I chose to be neutral in my wording because I'm a chicken LOL

Cathy, ain't that the truth - sometimes home-made isn't 'better'! Go figure. Now where is my blue box of mac and cheese

Arabella, how ya doing. I still have that picture of Lucy in the flower outfit. One of these days I need a Fats 101 course because I am seeing a LOT more use of regular, non-hydrogenaged tropical oils, and they are apparently considered 'healthy' fats. New thread please, or links to old threads, because I think we have beaten this subject enough to cream with sugar, in the past.

The Eggo shortage has been good for a few laughs. After passing pages in the newspaper of failed companies, government shortages, investment fraud, and rising taxes I was delighted to find the bit about Eggo waffles.

I love homemade stuff. Things are not always as such that I get to cook. This month I'll get the 10th and 26th off work. In December the 8th, 25th, and maybe a couple days around New Year. My house is trashed, the cats hiss at me, and my dog bit me thinking I was a prowler. What they call "life" for an autoworker.

Cathy is certainly onto something. Who in their right mind would serve a child anything but a frozen waffle or mac&cheese from a box? If it don't have a cartoon on the box it is not fit to feed to children.

Instant oatmeal anyone? Tea in a bag? Pre-ground spices. Dried herbs? Frozen pizza?

Okay... I did shake my head over the pb&j in the freezer section.

: )
lyra

Btw... was just gifted with a "bunny". Not certain if it is a pet or grill meat. Way better then store bought meat!

Cj47:
That's why I have 2 " Lower Priced " Waffle Bakers.
The newer Cusinart seems to bake them fast enough.
But now I bake Waffles, in Stereo .

Don't know why the high end Wafflebaker would bake them any faster.
Still takes a certain amount of time for them to Bake ?

Sounds like a $1500 Range , Oven, would bake a cake faster than a $500 Range, Oven, at 350 Degrees.
Am I thinking wrong ???

Lou

Jessy, you are a lot of things, but "chicken" is not one of them. LOL!

Yeah, they are not going to win an award for Health Food of the Year, but a person isn't supposed to live off of them.

What has me amused is the way the media is acting. You'd think it was the end of the world and there's NOTHING else to eat for breakfast until they are back on the market.

Lori, the picture of your waffles makes me want to run out and by a waffle maker. They look so light and crisp. Perfect.

I've never been a fan of Eggos but I use to buy them for Matthew when he lived at home.

Ann

A hundred years ago when I got married, one of the standard wedding gifts was a waffle maker. Fast forward 42 years, and I still have that Sunbeam waffle maker (coverts to a grill/ pancake grill on the other side), and I still use it on a regular basis.

I'm astounded at the out cry over Eggos. I have many fond memories of growing up in the 50s, and eating waffles for breakfast --- or dinner. When money was a bit tight, or my mom had had a tough day, I LOVED it when she served waffles, bacon, eggs, and syrup for dinner. My dad and brother loved it, too. It was an easy, fast dinner to prepare, and Mom confessed years later, she often cooked that way to stretch their money.

Buying a waffle maker is a 1-time purchase. Making and eating waffles from that 1-time purchase is a life-long pleasure.

Beth....I think I have that waffle maker's twin!
B ut my favorite waffle iron is one that makes round waffles that was in a box of junk I bought at an auction for an other item in the box....and since the waffle iron looked well used and seasoned, I decided to give it a go. It had no handle, you had to sort of hook it open using the hole where the handle was and a fork....there was no ready light and certainly no done indicator.
So I heated it until I was sure it was hot....ladled in some batter, closed the lid and when it stopped steaming...I waited about 15 seconds and opened and took out a perfect crisp waffle!
I think all the seasoning and The hot temperature made for a better waffle....and the "holes" were smaller and closer together than the newer irons. Great old appliance....but alas it died....
Linda C

My Dad talked about waffles and ice cream that my Mother made for a snack in the evening. He swore his older brother could smell them for miles, seems that he always showed up in time for waffles and ice cream.
He had a waffle maker that the plates came out and you could add solid plates for making grilled cheese. Some where along the line his second wife threw out the waffle plates.
Waffles they just aren't for breakfast...in this house.

Msmarion, my son-in-law uses leftover waffles to use as a base for ice cram and hot fudge sauce! I had never seen that before he did that. I have to admit, it was pretty tasty when I tried a bite!!

Lori :-D

Never ate an Eggo in my life. But then, I am not a waffle and pancake eater. French toast? That's another story.

Msmarion - Lori :
Were they something like this ???
Lou

{{gwi:1486564}}

Yummm. I don't know Hawk my mother died when I was two and Dad never made them. But I bet they were just as good as those.

There were tons of eggos at the publix in palm beach yesterday, no shortage whatsoever....

I was just going to look today Mitchdesj! Whatcha doing in Palm Beach?

LOL, Bubbe. In the past I've milked the cow, boiled sap for syrup and I still bake my own bread for toast. I draw the line at growing the wheat though. I have purchased some from a neighbor occasionally, but one the the local "agri-tourism" places has an old mill and I can buy grains freshly ground.

I've never eaten an Eggo waffle. The Monkey Princess loved the ones with a picture of Hannah Montana on them, and I think that was an Eggo brand, but I think it had nothing to do with flavor. Bruvver is an eating machine and will eat anything that won't bite back, and maybe some things that will, so I'm not asking him.

I have my VillaWare waffle iron that bakes waffles in the shape of pigs, cows, chickens and barns. When I make waffles I make extra and freeze them, the grandkids happily eat them toasted but again, I don't think it has anything to do with flavor, it has to do with wanting to "eat a cow" or whatever. Amanda also makes extra, but she usually just keeps them in the refrigerator and they're gone in a couple of days. Her family likes breakfast for supper or lunch, so she'll warm up the leftover pancakes, make some sausage and the kids have lunch the next day.

I also freeze pancakes and french toast and muffins because I don't like the "white flour" versions as well as I like the whole grain versions. Can't get the Princess to eat those either, anything that "brown" is suspect, as is anything with something green in it, like zucchini bread. Put syrup on it and Bruvver would eat a fence post!

I am absolutely never going to buy those frozen pb&j sandwiches, though, that's just gone too far. Who can't make a pb&j?

Annie