Macon Magazine

DECEMBER/JANUARY 2017 MACON MAGAZINE | 75 << GINGERBREAD WAFFLES These extraordinary waffles are flavored with molasses and spices – a perfect holiday treat. 1 cup light molasses 1/2 cup butter 1 1/2 teaspoons baking soda 1/2 cup milk 1 egg 2 cups all-purpose flour 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 2 cups boiling water 1 cup white sugar 2 tablespoons cornstarch 1/2 cup unsweetened cocoa powder 1 teaspoon salt 2 teaspoons vanilla extract 2 tablespoons butter In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg. In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve sprinkled with powdered sugar. Serves 6. >> DANISH KRINGLE A traditional pastry from Denmark, Kringle is both beautiful and delicious. Make dough at least one to two days in advance – it takes just a few minutes to prepare and refrigerate for later use. 1 cup butter 2 cups sifted all-purpose flour 1 cup sour cream 1 cup butter, softened 2 cups brown sugar 1 1/2 cups chopped English walnuts, divided 1 cup confectioner's sugar 2 tablespoons water In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea- sized chunks. Stir in sour cream and mix well; dough will be very sticky. Form dough into a ball. Cover tightly and refrigerate 8 hours, or overnight. Preheat oven to 375 degrees and lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar and 1 cup chopped walnuts. Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle and flour lightly. On a heavily floured surface, roll to approximately 12x17 inches. Position lengthwise on the work surface; along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2-inch wide strip toward the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips

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