BELGIUM GULLETS

By Janet_Firment

This recipe is very old, it is from my Grandmother, Katherine Ehle Opeka born in 1898. She usually made them for Christmas and Easter. My mother Grace Marshall Opeka made them every Christmas.

Ingredients

• 1 pound unsalted butter, softened
• 1 pound dark brown sugar (can use light brown if you desire)
• 1/2 cup canned milk
• 2 tablespoon vanilla extract
• 6 egg yolks
• 6 egg whites-beaten until soft peaks form
• 6 cups all purpose flour divided-4 c. & 2 c.
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Preparation

Step 1

Mix butter, sugar and yolks until light and fluffy. Add milk and vanilla extract and beat until incorporated. Mix together the 4 cups of flour, salt and baking powder. Add to butter mixture. Beat egg whites until soft peaks form as for meringue. Add egg whites alternately with the remaining 2 cups of flour. Drop by teaspoon onto hot waffle iron. Remove when light brown. Let cool.
I wrap them in wax paper and store in large airtight container.