Here's another vote for yeast raised waffles - my recipe is a little different. * Exported from MasterCook * Raised Waffles Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water (105 to 110 degrees) 1 package dry yeast 1 teaspoon sugar 2 cups all-purpose flour 2 cups milk -- warmed (105 to 110 degrees) 1/2 cup unsalted butter -- (1 stick) melted 1 teaspoon salt 1/4 teaspoon baking soda 2 eggs Use a large mixing bowl.Batter will rise to double its original volume.Put water in mixing bowl & sprinkle in the yeast.Let stand to dissolve for 5 mins. Add the milk, butter,salt,sugar & flour to the yeast mixture & beat beat until smooth. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda and stir until well mixed. The batter should be very thin. Pour about 1/2 c. to 3/4 c batter into a very hot, oiled waffle iron. Bake until they are golden and crisp. Source: ""The Breakfast Book" Marion Cunningham" Yield: "10 waffles" - - - - - - - - - - - - - - - - - - -

Ha, I had the same dilemma this weekend, wanted to make "chicken divan" but didn't really know how. Googled some recipes and then realized it was going to be really tough as I didn't have chicken broth (not critical) OR white wine (pretty critical). I ended up improvising with a white sauce, onions, mushrooms and some leftover turkey gravy for a poultry taste. Lemon juice instead of wine. Added cheddar and parmesean for the cheese factor. It was good but the rice got mushy. BF liked it so next time I am going to try this recipe from my Cook's Illustrated "Cover & Bake" cookbook. P.S. Frankly I think some of their fussing is over the top and not necessary. Yes, slightly undercook the rice but I cut up the chicken and sauteed it until more or less done and it was OK. Also steamed the broccoli in the microwave. Chicken Divan Casserole from "Cooks Illustrated Cover & Bake" cookbook, America's Test Kitchen, Brookline MA, 2004. Topping: 1 cup slivered or whole blanched almonds (adjust grinding time depending on which you use, almonds should be pieces, not fine powder) 3 sliced white sandwich bread, torn into quarters 2 TBLSP melted butter, unsalted Process almonds in a food processor fitted with the steel blade until coarsely ground, 5-10 seconds. Add the bread and butter and process to a unformly coarse crumb, about six 1-second pulses. Set the this aside. Filling: Salt to taste 1 med. bunch broccoli (~ 1.5 lbs.), florets trimmed to 1 inch pieces, stalks peeled and chopped medium sized. 1 TBLSP olive oil 1 med. onion, minced 1 1/2 cups long grain white rice (I never use white rice) 3 1/2 cups water (or broth, IMHO) 4 TBLSP unsalted butter 1/4 cup all purpose flour 2 cups low sodium chicken broth 3/4 cup heavy cream (I almost always use half and half) 6 oz. sharp cheddar, grated (~ 2 cups) 1 oz. Parmesean cheese, grated (~1/2 cup) 1/8 tsp. cayenne pepper 2 lbs. boneless, skinless chicken breasts, trimmed of excess fat 1 lemon cut into wedges Note: splash of white wine, just IMHO. Steam or parboil broccoli for 1 minute. Season with salt. If parboiling, season the water with salt. Can also do in the microwave, make them just below done. In a large saucepan or dutch oven, add the oil and put on med. heat until oil is shimmering. Add the onion, broccoli stems, and 1/2 tsp. salt. (Frankly I'd add mushrooms and garlic too!). Cook until softened, about 7 minutes. Add the rice and cook stirring to coat the grains with oil, for about 1 min. Add the water and bring to a simmer. Cover, turn the heat to low, and cook until the water is absorbed and the rice is just tender. (16 min. for white rice, longer for brown). Meanwhile, melt the butter in a small saucepan over med. heat. Add the flour and cook, stirring constantly, until golden, about 1 min. Slowly whisk in the chicken broth and cream; bring to a simmer, whisking often. (Here's where I'd add a splash of white wine). Off the heat, whisk in the cheeses, and cayenne until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use. Preheat overn to 400 degrees. Spread the cooked rice into a 9 x 13 inch baking dish or casserole, and arrange the broccoli florets in an even layer over the rice. Take the chicken cutlets and cut them in half widthwise (you want them very thin) and then cut these thin slices in half lengthwise, (you're making chicken "shingles"). Layer the chicken, slightly overlapping shingle-style across the broccoli, so that all the broccoli gets covered by chicken. Otherwise, according to these fussbudgets the exposed broccoli with get overdone/dried out. Pour about 2 cups of sauce over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the edges are bubbling, 30-35 min. Cool for 10 minutes. Serve with lemon wedges, passing the remaining sauce separately. Note: I've never made this so I might just sear the chicken breasts in EVOO before shingling them just in case, since I can't seem to get chicken to cook well in my oven. But they are so thin, probably not really necessary. Overcooked chicken will get rubbery. Anyhow, I think they are on to something with this layering technique, since when I made it I just glopped everything together and smooshed it into a casserole and topped with parm. I did this mostly because I was very short on chicken, I didn't have near as much as that recipe above calls for, so I cut mine up into little chunks and added them to the rice. Oh, and I added spinach to the rice mixture too.

Yes, I've made it and it is delicious!! It's hubby's favorite and I'd like to have little individual servings instead of the big tube pan. I've been googling around and have seen many variations as well as Sally Lunn Buns. I think you may have to knead those. Anyway, I'm making this for Thanksgiving since it is so easy (no knead) and so good, but just wanted separate servings if possible. I can still just do it in the tube pan... Just wanted others' opinions.

dandy, not a dumb question at all. I do like hamburger buns to be a bit larger than dinner rolls, so I make a bigger dough ball and flatten it. Sometimes it rises too high and I flatten it again/more. I place them further apart on the sheet too, so they have room to spread out instead of up. I have made them with various dough recipes, but the kids like the King Arthur Flour version. I tend to just make a dough ball and flatten it really flat, then let it rise, but KA says you can also make a log of dough and slice off pieces like slicing cinnamon rolls. That would make a more uniform bun, I think, but I haven't used that method. There is a special pan available to make hamburger buns too, but I never found it necessary. https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe I have also made bread in the food processor, like LIndaC, and the bread was OK, but I found it more difficult to convert other recipes to the food processor, as it didn't hold the larger amounts of flour that I sometimes use. With the bread maker I've used recipes from James Beard to King Arthur to the old Better Homes and Gardens and Farm Journal. They've all worked as long as I put liquids in first, flour/salt/yeast on top. I can make a double batch in the Zo, it'll hold up to 7 cups of flour, where the food processor can't go over 4 and that's stretching the capacity. So, I can make a dozen dinner rolls, a loaf of bread for sandwiches and have enough left for a small pizza for Elery in the Zojirushi, and only get one of those things with the food processor. I never make a single loaf, I make a double batch so Mother can have a loaf, or an elderly neighbor, or we have pizza for supper and still have buns for hamburgers. It's that "cooking in bulk" thing, LOL. If it's a holiday, I haul out the Magic Mill! Annie