After I left home and moved across the country, my mother made orange waffles when I visited. She always cooked in quantity. This recipe produces 16 squares (64 quarters), but the waffles freeze well. Often I make half a recipe, which I did here. Wrap extra waffles when cool, then freeze or keep in the refrigerator for about a week. Below is the handwritten recipe Mom sent me years ago.
6 cups unbleached, white flour (I use 4 cups white, 2 cups whole wheat)
2 T baking powder
1-1/2 C sugar (I reduce to ¾ or ½ cup)
1 t salt
2 sticks margarine (I use butter)
2 cups milk (I use skim or 2% milk)
2 oranges, organic, if possible
Remove margarine or butter from refrigerator and let it soften. In large bowl, combine flour, baking powder, sugar, and salt.
Drop softened butter into flour mixture.
With two butter knives or a pastry cutter, cut butter into slices.
With fingers, crumble butter into flour mixture.
Cut stems, blemishes, ink or price tags off oranges. Don’t peel. Cut into pieces, removing seeds.
Put milk, eggs (discard shells), and oranges into blender.
Blend until smooth.
Make a well in center of flour mixture. Pour liquid ingredients into flour mixture. Stir ‘til all flour is blended. Bake in waffle iron, following applicance’s instructions. If not serving right away, cool on wire rack.
Serve with fried eggs, sautéed Swiss chard (drained), turkey bacon, and fresh fruit.