I am finally getting around to making another recipe from my Great-Grandmother’s Old Recipe Box. In the box I found 3 different homemade waffles recipes. Hmmm… which one to choose?? Decisions, decisions.
I really really wanted to make this one.
But I couldn’t for the life of me figure out what “ZO” is. Or maybe it’s “go.” Zuchinni oil? Zebra ointment? Was it some kind of name brand product they had back then? If you DO know what that is…you seriously need to stop what you are doing and leave a comment on this post. I am desperate here…It’s killing me that I don’t know what it is.
This was the second waffle recipe in the box – Sour Milk Waffles.
Ummm… and just who has sour milk hanging around? It’s you homesteaders with a dairy cow or goat, that’s who. You all should try that one out and let me know how it tastes. And let me know if you get diarrhea too. Hee hee.
I decided to go with the Sweet Milk Homemade Waffles recipe.
The problem? I didn’t have pastry flour.
So I googled and found that to make 2 cups of pastry flour you take 1 1/3 cups all purpose flour + add in 2/3 cup of cake flour.
Ah man! I didn’t have cake flour either. Dang. So I Googled again…
To make cake flour: add 2 Tablespoons of cornstarch to a 1 cup measuring cup, then fill the rest of the cup with flour.
I realized this was possible after all.
So I made the cake flour, sifted & mixed it together, then measured out 2/3 cup. Next I added 1 1/3 cup all purpose flour to my mixing bowl. Now we have our 2 cups of Pastry flour. Whew..that was a lot of work!
And I may have made a huge mess of the flour too. That’s just the kind of cook I am. Things like flour just seem to explode around me.
Next it said to sift the dry ingredients. So I busted out my antique sifter and had a blast. I just love using my old antique tools. It’s fun.
Poured the milk into the bowl.
Then separated the yolks from the whites and added in the yolks to the dry ingredients.
It said next to fold in the egg whites beaten stiff.
So I took out my other cool old hand mixer/ egg beater, which works so incredibly well for getting the eggs stiff. I have used it many times before and I honestly think that it’s faster than my kitchen aid for mixing eggs.
To know if your eggs are beaten enough you should have some nice stiff peaks when you remove the beaters.
Fold the beaten egg whites gently into the batter, then add in the melted real butter. Now the batter is ready.
I crossed my fingers and scooped about a cup’s worth of batter and added it to my hot waffle maker.
Cooked till they were done, and.. the homemade waffles recipe turned out BEAUTIFUL! Plus the taste was out of this world. I am not kidding.
Deeee-lish.
Add in some butter and syrup..and it’s heaven.
I will now have the super power to “WOW” all my kids friends in the morning after they have sleepovers… muhahahaha…. Hope you enjoy it too!
Sweet Milk Homemade Waffles Recipe
Ingredients
- 2 cups Pastry Flour
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 tbsp Sugar
- 1 1/4 cup Milk
- 2 Eggs Yokes & Whites separated
- 2 tbsp Melted Butter
Instructions
- Mix and sift dry ingredients. Add milk gradually and add egg yoke, well beaten. Fold in whites of eggs beaten stiff. Then add in melted butter.
- Pour batter into heated waffle maker and cook till golden.
I honestly can’t tell you what Zo is in that recipe.
However, looking over the recipe it is some form of leavening agent because the recipe doesn’t have one and all waffle recipes require one.
Zo was a cereal produced in the 30’s. Previously marketed as Pep, Kellogg lost the rights to continue with that name and renamed it Zo. I think it’s Greek for life.
Do you know if she used agave? It looks to me like gregg shorthand for the word agave. It isn’t exact but my mother used shorthand and I know over time little alterations take place.
I believe it is NuttZo, which is an organic 7-nut and seed butter, which was used in many recipes and got its start in Pennsylvania.
I guess you can replace the zo with wheat germ.
I’m thinking grapeseed oil
Could “ZO” possibly be short for Matzo mix or Matzo meal? I have seen recipes for pancakes and waffles which contain Matzo mix. Ground matzo (unleavened bread), generally available in fine and medium grain.
Hi Karrie,
I hope you figured out the “zo” mystery. I do have a question regarding the waffles and the freezing and reheating part. Do you need to cool them before freezing? Also what’s the preferred reheat method? I’m new to this freeze ahead meal stuff, but intrigued as I have recently started working from home. Thanks for any and all tips!
Hi Dawnie,
Yes, I like to cool my waffles enough so that they don’t heat up my freezer. My kids usually end up throwing them in the microwave or in the toaster. I prefer the toaster because I like a little crunch to my waffle.
I reheat my waffles in the original waffle iron. They heat evenly and much better than in microwave, in my opinion.
It could be jo, as in a cup of jo (coffee), my mom use to add it to her waffles
My grandmother use to talk about a recipe she had that she loved and wished she could make now for us to try, but couldn’t. It contained the ZO cereal as one of the ingredients, and she would tell us of how it was so simple, you just mix the dry ingredients and then add in the cereal and wet items and fry it on the stove. She loved the taste and the ZO gave it all “the extra goodness”. It was really popular when she was young, so maybe that is what she had in mind.
Azo is a brand, it probably is calling for corn starch, or another dough conditioner of that brand
ZO is a cereal. Check it out http://www.mrbreakfast.com/cereal_detail.asp?id=1360
I found your blog on Pinterest looking for Freezer Meals and started to cruise around your blog for other recipes. Found this one…saw all the recipes for waffles. I have to agree with some other people it’s not “zo” it’s “go”. So, I would say it’s ground oats. Which would make sense. I guess it wouldn’t hurt to try the recipe with ground oats!
There is nothing better than Grandma’s Recipes. I have tons of my grandma’s and love making them. Plus, I have some from Great Great Aunts and Great Great Grandma’s. So fun!
How about H20?… water!
I believe it is ground oat ,, as u notice all recipes have 2 cups flower except this one 1.5 cups flower and i believe compensated by oats or could be cereal type if it is meant to be nutritive
azo was a type of margarine in old days .,but then it would be too much fat and should be added in the end
Also dunt believe it is somekind of yeast there is already baking soda
I noticed the sour milk conversation in the middle .. Check this article really nice with substitutions : http://allrecipes.com/howto/common-ingredient-substitutions/
P.s. i just came across your blog today as a serach result for cookies recipe .. i eill try it .. I spent almost 4 hours on ur blog and it is amazing 🙂 keep going
Greetings from egypt 🙂
Perhaps it’s not a “G” or a “Z” at all. Perhaps it’s a “V” for vegetable oil.
I was thinking it might be Argo cornstarch as well. Perhaps “go” was an abbreviation for the time!
For ease of making your version with regular flour and cornstarch- it ends up being:
2 1/3 cups all purpose flour +
2 Tablespoons of cornstarch
🙂
Hi karrie. Just reading your recipes and the dilemma of those two letters. To me it looks like a ‘go’ so I have to agree with Chris in the earlier comment, it would mean ground oats. I just think when most recipes are written, ingredients are listed in order of preparation, so dry oats would be listed in the dry section. Hope it helps, but you could always just try it and maybe solve the mystery.
Never mind, i’m sorry I did not see the melted butter on the card. It was a good ole collage try anyways!!!