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A stroopwafel's wafer layers are made from a stiff dough of flour, butter, brown sugar, yeast, milk, and eggs that has been pressed in a hot waffle iron until crisp. [a] While still warm, the waffles have their edges removed with a cookie cutter, which allows the remaining disc to be easily separated into top and bottom wafers. A filling made ...
Brussels waffles [62] are prepared with an egg-white-leavened or yeast-leavened batter, traditionally an ale yeast; [63] occasionally both types of leavening are used together. They are lighter, crisper and have larger pockets compared to other European waffle varieties, and are easy to differentiate from Liège Waffles by their rectangular sides.
Potato waffles are made of potatoes (typically mashed or grated), oil, and seasonings, [3] though commercial waffles may contain other ingredients such as stabilizers, dextrose, and rice flour. [4] They are sold frozen, and may be baked, grilled, or fried, and are used as a side dish, often together with sausages or bacon, or as a snack food.
4. Jell-O Pudding Pops. Once a beloved treat of the 70s and 80s, Pudding Pops were a freezer aisle favorite that blended the creamy texture of pudding with the chill of a popsicle.
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Along with frozen waffles, the Dorsa brothers also produced Eggo potato chips (and Golden Bear potato chips) and Eggo syrup. [5] All of the products were produced at a sprawling plant and factory on Eggo Way in San Jose, California, near the intersection of US 101 and East Julian Street. The Dorsas were very involved in local community ...
Others noted that their kids can no longer eat the fries due to the addition of pea starch. "Please go back to the original fries," one mom wrote. "My daughter has an allergy to peas and pea protein.