Nathan's 10th Birthday

We enjoyed a really relaxed birthday for Nathan this year. He is saving up for a Nintendo DS, So he mainly received contributions to that fund. He's pretty close to the goal now. Here he is trying on his new Webelos gear. He is eager to be with other scouts again, as he has been the only one in his bear den since June.




















































For his birthday we made something that he has been asking me to make for a while. They are Gaufres de Liege or Gaufres Liegeoises. There is a little stand at Gare du Nord in Bruxelles that sells the MOST delicious Gaufres but until I ever get back there, homemade will have to do and I must say they are pretty delicieux! Do not be deceived by the picture these are NO ORDINARY WAFFLES! These are not even American style "Belgian Waffles." They cannot be described only experienced! MMM!The secret to really GREAT gaufres is pearlized sugar. My mom gave me some. I don't know if she got it in the U.S. or on one her jaunts overseas but it is fabulous!Sugar Waffles from Liege (Gaufres Liegeoises)

Batter 1:
1 1/4 ounces fresh cake yeast or 2 1/2 packages active dry yeast
1/4 cup warm water (about 100 degrees F)
1 cup all-purpose flour
1 tablespoon granulated sugar
1 large egg, beaten
1/3 cup milk, warmed to 100 degrees F

Batter 2:
9 tablespoons unsalted butter, at room temperature
6 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 teaspoon ground cinnamon (optional)
pinch of salt
1 tablespoon granulated sugar
1/2 cup pearl sugar or 3/4 cup crushed sugar cubes

Prepare Batter 1: In a small bowl, dissolve the yeast in the warm water with 1 tbsp. flour and the sugar. Let stand for 5 minutes until foamy. Sift the remaining flour into a large mixing bowl. Make a well in the center and add the yeast mixture, egg and
milk. Mix well with a wooden spoon to make a smooth batter. Cover with a kitchen towel and let rise in a warm place until the batter has doubled or tripled in volume.

Meanwhile, prepare Batter 2: In a medium-sized bowl, mix the butter, flour, salt, vanilla, bakingpowder, cinnamon (if using), granulated sugar, and pearl sugar into a paste. With your hands, work Batter 2 into Batter 1 until well mixed. Shape the dough into 10 balls, approximately 2 1/2 to 3 ounces
each. Flatten each ball into a disk and dust lightly with flour. Bake in a medium-hot waffle iron. Don't let the iron become too hot or the sugar will burn. Bake until the waffles are golden brown but still slightly soft, 3-4 minutes. Serve the sugar waffles
lukewarm or cooled to room temperature on a rack. Sugar waffles will keep well for several days in an airtight container, if you manage to have any left over.