Snacks (Exhibit 6-7)

Home , Angel wings, Animal cracker, Asinan, Bakkwa, Belgian waffle, Biscuit

Trademark Trial and Appeal Board Electronic Filing System. http://estta.uspto.gov ESTTA Tracking number: ESTTA990576 Filing date: 07/26/2019

IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD Notice of Opposition

Notice is hereby given that the following party opposes registration of the indicated application. Opposer Information

Name Yarnell Ice Cream, LLC Granted to Date 08/07/2019 of previous ex- tension Address 1133 W 35TH ST % SCHULZE & BURCH CHICAGO, IL 60609 UNITED STATES

Correspondence DANIEL KEGAN information KEGAN & KEGAN, LTD 79 W MONROE ST #1310 CHICAGO, IL 60603-4931 UNITED STATES [email protected] 3127826495

Applicant Information

Application No 88202127 Publication date 04/09/2019 Opposition Filing 07/26/2019 Opposition Peri- 08/07/2019 Date od Ends Applicant RIP VAN WAFELS, INC. 67 WEST ST #705 BROOKLYN, NY 11222 UNITED STATES Goods/Services Affected by Opposition

Class 030. First Use: 2018/11/01 First Use In Commerce: 2018/11/01 All goods and services in the class are opposed, namely: Cookies; Waffles Grounds for Opposition

Priority and likelihood of confusion Trademark Act Section 2(d) Marks Cited by Opposer as Basis for Opposition

U.S. Registration 2120649 Application Date 01/11/1993 No. Registration Date 12/09/1997 Foreign Priority NONE Date Word Mark GUILT FREE Design Mark Description of NONE Mark Goods/Services Class 030. First use: First Use: 1996/09/30 First Use In Commerce: 1996/09/30 frozen confections

U.S. Registration 2316804 Application Date 04/15/1999 No. Registration Date 02/08/2000 Foreign Priority NONE Date Word Mark GUILT FREE Design Mark

Description of NONE Mark Goods/Services Class 030. First use: First Use: 1991/11/22 First Use In Commerce: 1991/11/22 Frozen Dairy Confections

Attachments 75683376#TMSN.png( bytes ) SbY-RipVanW-Tmo-26July2019.pdf(111573 bytes ) SbY-RipvW-x1-7.pdf(833318 bytes )

Signature /daniel kegan/ Name DANIEL KEGAN Date 07/26/2019 IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD

YARNELL ICE CREAM, LLC ) Indulge Without The Guilt Opposer, ) Serial No. 88-202,127 v ) Filed 21 Nov 2018 RIP VAN WAFELS, INC ) Published 9 Apr 2019 Applicant. ) International Class 30

NOTICE OF OPPOSITION

Yarnell Ice Cream, LLC, a Delaware LLC, with business address at 1133 W 35th St, Chicago IL 60609 (“Yarnell,” “Opposer,” or “Registrant”) believes that it will be damaged by registration of the mark shown above, Sn 88-202,127, because the mark is likely to cause confusion, mistake, and/or deception with Opposer’s family of GUILT FREE trademarks for foods, including frozen confections.

Applicant, Rip Van Wafels, Inc asserts by its application its business address is 67 West St #705, Brooklyn NY 11222.

Opposer appoints as its attorneys in this opposition Daniel L Kegan and Jay R Giusti, attorneys duly licensed by the Supreme Court of the State of Illinois, whose post office addresses are 79 W Monroe St #1310, Chicago IL 60603-4931. All communications are to be held with lead attorney Daniel Kegan. As grounds for opposition, Opposer alleges the following.

1. Opposer owns the trademark GUILT FREE for various foods, including frozen confections and ice cream.

2. Opposer owns the valid United States Trademark Registration 2,120,649, issued 9 December 1997, for GUILT FREE for frozen confections, with first

Yarnell v Rip Van Wafels • Sn 88-202,127 • Indulge Without The Guilt • Opposition Notice Page 1

use at least as early as September 1996. (See Exhibit 1, Registration, and Exhibit 2, TESS report).

3. Opposer owns the valid United States Trademark Registration 2,316,804, issued 8 February 2000, for GUILT FREE for frozen dairy confections. (See Exhibit 3, Registration, and Exhibit 4, TESS report).

4. Opposer, directly or through licensees, has used its GUILT FREE trademarks for foods since at least as early as September 1996 and has not abandoned them.

5. Opposer or its licensees have used its GUILT FREE trademark on diverse foods, including: Frozen dairy confections, Frozen confections, Restaurant services, Rolls doughnuts, muffins, cookies, Chocolate pies, Jams, jellies, butter, margarine, eggs, and toppings, namely dairy-based whipped toppings and non-dairy based whipped toppings; cocoa, gravies puddings and dairy- based desserts; soft drinks, namely, non-carbonated soft drinks, Processed meat, Non-dairy dips, Processed nuts, Peanut butter; Catsup, and barbeque sauce, Toppings, namely, fruit toppings, Not frozen yogurt and egg nog, Dips, namely dairy-based dips, Cottage cheese, sour cream, and milk, Toppings, namely, chocolate syrup and fudge topping, Cakes, candy, pies, namely fruit pies, dairy-based spreads and cheese; Cheese cakes, syrup, namely, chocolate syrup and table syrup, cake frosting, sugar substitutes, pizza, salad dressing, and GUILT FREE CARB AWARE for Frozen confections and frozen dairy. Opposer's predecessor and its licensees may have used the GUILT FREE mark on additional goods and services.

6. Opposer’s GUILT FREE mark for food is associated with a single source.

Yarnell v Rip Van Wafels • Sn 88-202,127 • Indulge Without The Guilt • Opposition Notice Page 2

7. Opposer’s GUILT FREE mark for food is distinctive.

8. About February 2012 the assets of Opposer's predecessor Yarnell Ice Cream, Inc. were purchased from Yarnell's bankruptcy estate by an affiliate of Schulze and Burch Biscuit Company (S&B). Included in the purchased assets were trademarks, trademark registrations, goodwill, and manufacturing facilities.

9. Opposer Yarnell Ice Cream, LLC and Schulze and Burch Biscuit Company received extensive publicity for S&B's rescue of Yarnell Ice Cream brand and products.

10. S&B, and its predecessors, have manufactured, marketed, and sold various bakery goods since about 1923.

11. In addition to marketing food products under its own brands, S&B manufactures and packages food products for other companies.

12. Applicant has applied to register INDUGE WITHOUT THE GUILT for Class 30, Cookies; Waffles.

13. Cookies and Waffles are common snacks (Exhibit 6-7).

14. Ice cream is also considered a snack (Exhibit 5, § Types of Snack Foods).

15. Applicant's current and expected future goods are thin, sweet wafers, different in appearance, taste and ingredients from conventional American waffles (Exhibits 8, 10).

16. Applicant emphasizes "guilt" in its packaging (Exhibit 9).

Yarnell v Rip Van Wafels • Sn 88-202,127 • Indulge Without The Guilt • Opposition Notice Page 3

17. Applicant’s WITHOUT THE GUILT has the identical meaning as Registrant’s GUILT FREE.

18. Applicant’s mark includes the whole meaning of Opposer’s mark, GUILT FREE.

19. Opposer has priority over applicant.

20. Applicant’s INDULGE WITHOUT THE GUILT mark is confusingly similar to Opposer’s GUILT FREE mark.

21. Retail prices for frozen confections are often low per serving.

22. Retail prices for frozen confections are often low per package.

23. Retail prices for snack foods are often low per serving.

24. Retail prices for mass-market snack foods are often low per package.

25. Opposer believes and alleges that Applicant's mark, when applied to the goods of Applicant, are likely to cause confusion or mistake or to deceive, and will cause confusion and mistake, and will deceive and mislead the trade and the purchasing and consuming public in general into believing Applicant's goods are the goods and services of Registrant, or Applicant is licensed or controlled by Registrant, or Applicant is a subsidiary of, or in some way related to Registrant, or Registrant’s goods or services are the goods or services of Applicant, or Registrant is licensed or controlled by Applicant, or Registrant is a subsidiary of, or in some way related to Applicant.

Yarnell v Rip Van Wafels • Sn 88-202,127 • Indulge Without The Guilt • Opposition Notice Page 4

26. By reason of the foregoing facts, Registrant will be irreparably damaged by the registration of Applicant's confusingly similar mark.

27. Exhibits 1-4 are true and accurate copies of the cited registrations and TESS reports. Exhibits 5-8 and 10 are true and accurate copies of Internet webpages, captured on below dates, Exhibits 5-7 from , Exhibit 8 from location bar source, Exhibit 9 copied from Applicant's application, TSDR, Exhibit 10 captured from footer source.

WHEREFORE, Opposer respectfully requests the opposition to the registration be sustained and registration refused. 26 July 2019 Respectfully submitted, /Daniel Kegan/ Daniel Kegan Jay Giusti KEGAN & KEGAN, LTD. 79 W Monroe St. #1310 Chicago, IL 60603-4931 312-782-6495 Attorneys for Opposer

EXHIBITS 1. GUILT FREE, Trademark Registration 2,120,649 9 Dec 1997 2. GUILT FREE, TESS Report ® 2,120,649 25 July 2019 3. GUILT FREE, Trademark Registration 2,316,804 8 Feb 2000 4. GUILT FREE, TESS Report ® 2,316,804 25 July 2019 5. “Snack,” Wikipedia 22 July 2019 6. “Cookie, Wikipedia 22 July 2019 7. "Waffle", Wikipedia 22 July 2019 8. Applicant's Home Page, Chewy Filling & Thin Wafer 17 Apr 2019 9. Applicant's Package back, multiple "guilt"s 21 Nov 2018 10. Applicant's wafer snack 23 July 2019

Yarnell v Rip Van Wafels • Sn 88-202,127 • Indulge Without The Guilt • Opposition Notice Page 5

Exhibit

Yarnell v Rip Van Wafels • Sn 88-202,127 • Indulge Without The Guilt • Opposition • Exhibits

Exhibit

Yarnell v Rip Van Wafels • Sn 88-202,127 • Indulge Without The Guilt • Opposition • Exhibits

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Word Mark GUILT FREE Goods and IC 030. US 046. G & S: frozen confections. FIRST USE: 19960930. FIRST USE IN COMMERCE: Services 19960930 Mark Drawing (1) TYPED DRAWING Code Serial Number 75976039 Filing Date January 11, 1993 Current Basis 1A Original Filing 1B Basis Published for July 18, 1995 Opposition Registration 2120649 Number Registration December 9, 1997 Date Owner (REGISTRANT) Yarnell Ice Cream Co., Inc. CORPORATION ARKANSAS 205 South Spring Street Searcy ARKANSAS 72145

(LAST LISTED OWNER) YARNELL ICE CREAM, LLC LIMITED LIABILITY COMPANY DELAWARE % Schulze and Burch Biscuit Co 1133 W 35th St Chicago ILLINOIS 60609 Assignment ASSIGNMENT RECORDED Recorded Attorney of Daniel Kegan Record Prior 1644104;1735084 Registrations Type of Mark TRADEMARK Register PRINCIPAL http://tmsearch.uspto.gov/bin/showfield?f=doc&state=4803:tgj5vi.3.1 Page 1 of 2 Trademark Electronic Search System (TESS) 7/25/19, 301 PM

Affidavit Text SECT 15. SECT 8 (6-YR). SECTION 8(10-YR) 20170614. Renewal 2ND RENEWAL 20170614 Live/Dead LIVE Indicator

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Exhibit

Yarnell v Rip Van Wafels • Sn 88-202,127 • Indulge Without The Guilt • Opposition • Exhibits

Exhibit

Yarnell v Rip Van Wafels • Sn 88-202,127 • Indulge Without The Guilt • Opposition • Exhibits

Trademark Electronic Search System (TESS) 7/25/19, 302 PM

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Word Mark GUILT FREE Goods and IC 030. US 046. G & S: Frozen Dairy Confections. FIRST USE: 19911122. FIRST USE IN COMMERCE: Services 19911122 Mark Drawing (1) TYPED DRAWING Code Serial Number 75683376 Filing Date April 15, 1999 Current Basis 1A Original Filing 1A Basis Published for November 16, 1999 Opposition Registration 2316804 Number Registration February 8, 2000 Date Owner (REGISTRANT) Yarnell Ice Cream Co., Inc. CORPORATION ARKANSAS 205 South Spring Street Searcy ARKANSAS 72143

(LAST LISTED OWNER) YARNELL ICE CREAM, LLC LIMITED LIABILITY COMPANY DELAWARE 1133 W 35th St % Schulze & Burch Chicago ILLINOIS 60609 Assignment ASSIGNMENT RECORDED Recorded

http://tmsearch.uspto.gov/bin/showfield?f=doc&state=4803:tgj5vi.4.1 Page 1 of 2 Trademark Electronic Search System (TESS) 7/25/19, 302 PM

Attorney of Daniel Kegan Record Prior 1644104;2065990;2096125;AND OTHERS Registrations Type of Mark TRADEMARK Register PRINCIPAL Affidavit Text SECT 15. SECT 8 (6-YR). SECTION 8(10-YR) 20190321. Renewal 2ND RENEWAL 20190321 Live/Dead LIVE Indicator

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Exhibit

Yarnell v Rip Van Wafels • Sn 88-202,127 • Indulge Without The Guilt • Opposition • Exhibits

Snack - Wikipedia 7/22/19, 413 PM

Snack

A snack is a small service of food and generally eaten between meals.[1] Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.

Traditionally, snacks are prepared from ingredients commonly available at home without a great deal of preparation. Often cold cuts, fruits, leftovers, nuts, sandwiches, and sweets are used as snacks. The Dagwood sandwich was originally the humorous result of a cartoon character's desire for large snacks. With the spread of convenience stores, packaged snack foods became a significant business.

Snack foods are typically designed to be portable, quick, and satisfying. Trail mix is a classic snack food; here Processed snack foods, as one form of convenience food, are designed to be it is made with peanuts, raisins, and less perishable, more durable, and more portable than prepared foods. They M&M's often contain substantial amounts of sweeteners, preservatives, and appealing ingredients such as chocolate, peanuts, and specially-designed flavors (such as flavored potato chips).

Beverages, such as coffee, are not generally considered snacks although they may be consumed along with or in lieu of snack foods.[2]

A snack eaten shortly before going to bed or during the night may be called a "bedtime snack", "late night snack", or "(mid)night snack".

Contents

Snacks in the United States A picture of some low-calorie fruit and Snacks in Asia vegetable snacks, including apples, Indonesia asparagus, beetroots, bell peppers, Kue endives, and tomatoes. Traditional crackers Japan Malaysia Thailand Snacks in Europe UK Snacks and health https://en.wikipedia.org/wiki/Snack Page 1 of 8 Snack - Wikipedia 7/22/19, 413 PM

Nutritional concerns Snacks and cognition Types of snack foods Image gallery See also References External links

Snacks in the United States

In the United States, a popular snack food is the peanut. Peanuts first arrived from South America via slave ships and became incorporated into African-inspired cooking on southern plantations. After the Civil War, the taste for peanuts spread north, where they were incorporated into the culture of baseball games and vaudeville theaters.[3]

Along with popcorn (also of South American origin), snacks bore the stigma of being sold by unhygienic street vendors. The middle-class etiquette of the Victorian era (1837–1901) categorized any food that did not require proper usage of utensils as lower-class.[3]

Pretzels were introduced to North America by the Dutch, via New Amsterdam in the 17th century. In the 1860s, the snack was still associated with immigrants, unhygienic street vendors, and saloons. Due to loss of business during the Prohibition era (1920-1933), pretzels underwent rebranding to make them more appealing to the public. As packaging revolutionized snack foods, allowing sellers to reduce contamination risk, while making it easy to advertise brands with a logo, pretzels boomed in popularity, bringing many other types of snack foods with it. By the 1950s, snacking had become an all-American pastime, becoming an internationally recognized emblem of middle American life.[3][4]

Snacks in Asia

Indonesia

Kue Indonesia has a rich collection of snacks called kue (cakes and pastry), both savoury and sweet. Traditional kue usually made from rice flour, coconut milk, coconut sugar and mostly steamed or fried instead of baked. Traditional kue are popularly known as kue basah ("wet kue") that has moisty and soft texture because of rich coconut milk. The kue kering (dried kue) is local name for cookies. Indonesia has rich variations of kue, both native-origin or foreign-influenced.

Traditional crackers

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Traditional crackers are called krupuk, made from bits of shrimp, fish, vegetables or nuts, which are usually consumed as a crunchy snack or to accompany main meals.[5] These crispy snacks sometimes are added upon the main meal to provide crunchy texture; several Indonesian dishes such as gado-gado, karedok, ketoprak, lontong sayur, nasi uduk, asinan and bubur ayam are known to require specific type of krupuk as toppings. There are wide variations of krupuk available across Indonesia. The most popular ones would be krupuk udang (prawn crackers) and krupuk kampung or krupuk Indonesian snacks, such as tahu isi, putih (cassava crackers). pisang goreng, risoles, timpan, Other popular types include krupuk kulit (dried buffalo-skin crackers), lemper, and kue pisang. emping melinjo (gnetum gnemon crackers), and kripik (chips or crisps), such as kripik pisang (banana chips) and keripik singkong (Cassava chips), rempeyek, is a flour-based cracker with brittle of peanuts, anchovies or shrimp bound by crispy flour cracker, rengginang or intip (Javanese) is rice cracker made from sun-dried and deep fried leftover rice.

Japan

Japan has a very wide range of snack foods ranging from onigiri to Melon pan. For more details see List of Japanese snacks and Japanese cuisine. Krupuks in air-tight tin cans.

Malaysia

Cincin - a deep fried dough pastry-based snack popular with East Malaysia's Muslim communities. Roti john - a spiced meat omelette sandwich, popularly eaten for breakfast or as a snack. Bakkwa (Chinese : ᙂଗ) - literally "dried meat", bakkwa is better understood as barbecued meat jerky. While this delicacy is especially popular during the Chinese New Year celebration period, it is available everywhere and eaten year round as a popular snack. Idli - made from a mashed mixture of skinned black lentils and rice formed into patties using a mould and steamed, idlis are eaten at breakfast or as a snack. Idlis are usually served in pairs with vadai, small donut-shaped fritters made from mashed lentils and spices, chutney, and a thick stew of lentils and vegetables called sambar. Murukku - a savoury snack of spiced crunchy twists made from rice and urad dal ﬂour, traditionally eaten for Deepavali. Vadai, vada or vades - is a common term for many different types of savoury fritter-type snacks originated from South India with a set of common ingredients. The most common ingredients are lentils, chillis, onions and curry leaves. Tebaloi is a sago biscuit snack which is traditionally associated with the Melanau people of Sarawak.[6] Pisang goreng - a common snack sold by street vendors, battered fried bananas are also served in a more elaborate manner at some cafes and restaurants as a dessert. Cempedak and various tuber vegetables are also battered and fried in the same manner as variations.

Thailand

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Miang kham – dried shrimp and other ingredients wrapped in cha plu leaves; often eaten as a snack or a starter. Sai ua – a grilled sausage of ground pork mixed with spices and herbs; it is often served with chopped fresh ginger and chilies at a meal. It is sold at markets in Chiang Mai as a snack.

Snacks in Europe

A popular pub snack in Britain is pork scratchings.

Snacks and health

Healthy snacks include those that have significant vitamins, are low in saturated fat, added sugars, and sodium.[7] Examples of healthy snacks include:

Eggs, such as hard-boiled eggs,[8] Fruits and vegetables[7] Lean cheese Lean meats,[8] Low-fat dairy products[7] Nuts and seeds[7] Foods that have whole grains[7]

Nutritional concerns

Government bodies, such as Health Canada, recommend that people make a conscious effort to eat more healthy, natural snacks - such as fruit, vegetables, nuts, and cereal grains – while avoiding high-calorie, low-nutrient junk food.[9]

A 2010 study showed that children in the United States snacked on average six times per day, approximately twice as often as American children in the 1970s.[10] This represents consumption of roughly 570 calories more per day than U.S. children consumed in the 1970s.[11]

Snacks and cognition

A Tufts University Department of Psychology empirical study titled "Effect of an afternoon confectionery snack on cognitive processes critical to learning" found that a consumption of a confectionery snack in the afternoon improved spatial memory in the study's sample group, but in the area of attention performance it had a mixed effect.[12]

Types of snack foods

Almonds Apple slices Bagel with cream cheese https://en.wikipedia.org/wiki/Snack Page 4 of 8 Snack - Wikipedia 7/22/19, 413 PM

Bagel with cream cheese Bitterballen Candy bar Carrot Chips Cashews Cheese, a larger cold prepared snack Cheese puffs/cheese curls Chocolate-coated marshmallow treats Corn chips and Tortilla chips Cocktail sausage Cookies Crackers Deviled eggs Doughnuts Dried fruits Drinkable yogurt Edamame, fresh or dried Granola bars Falafel Flour tortilla with a filling Frozen berries Fruit cocktail Fruit salad Ice cream Jell-O Jerky Kaassoufflé Milkshake Pound cake, in slices Lunchables Mixed nuts Muffins Papadum Peanuts Pita bread, straight from the packet or toasted Popcorn Pork rinds Potato chips Pakoda Pretzels, hard or soft Raisins Ratatouille, served cold, a larger cold prepared snack Rice cake Rice crackers, distinguished from the above Saltines Samosa https://en.wikipedia.org/wiki/Snack Page 5 of 8 Snack - Wikipedia 7/22/19, 413 PM

Samosa Seeds (sunﬂower or seed mix) Shortbread Sliced fruit Smoked salmon Smoothie Teacake Trail mix Vegetables (e.g., carrots, celery, cherry tomatoes) Whole fruit Yogurt

Image gallery

A rack of Popcorn Trail mix Cheese-ﬂavored crackers snack foods of the Cheez-It brand

Candy A candy bar of the Snickers brand Chocolate chip cookie

Fruit Potato chips Pretzels

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Ants on a log Dutch bitterballen Doughnuts A blueberry mufﬁn

Peanuts

See also

Canapés Junk food List of brand name snack foods List of foods List of Indian snack foods List of snack foods List of snack foods by country Savoury (dish) Snacking

References

1. "Snack" (http://dictionary.reference.com/browse/snack). Dictionary.com. Retrieved 2011-03-13. 2. Lat, Jeff. "Sweet Snacks" (http://sweetsnackbox.blogspot.com/). Blogspot.com. Retrieved 19 June 2016. 3. Carroll, Abigail (2013-08-30). "How Snacking Became Respectable" (https://www.wsj.com/articles/SB100014241278 87324009304579041322667981650). Wall Street Journal. ISSN 0099-9660 (https://www.worldcat.org/issn/0099-966 0). Retrieved 2016-05-29. 4. "America: just one long snack bar" (https://news.google.com/newspapers?id=MqJUAAAAIBAJ&sjid=r48DAAAAIBAJ &pg=7284,110511). Ellensburg Daily Record. April 3, 1973. Retrieved December 14, 2018 – via Google News. 5. Heinz Von Holzen; Lother Arsana (2015). Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands (https://books.google.com/books?id=_SFFBAAAQBAJ&pg=PT59&dq=krupuk+Indonesia&hl=en&sa=X&ved=0ahUKE wirl4TfkdHUAhXHOo8KHRGGBcM4ChDoAQg4MAU#v=onepage&q=krupuk%20Indonesia&f=false). Tuttle Publishing. ISBN 9781462914913. https://en.wikipedia.org/wiki/Snack Page 7 of 8 Snack - Wikipedia 7/22/19, 413 PM

Publishing. ISBN 9781462914913. 6. "The making of Tebaloi" (http://sarawaktourism.com/media_centre/the-making-of-tebaloi-melanau-sago-biscuit-saraw ak-malaysia-borneo). Sarawak Tourism Board. Retrieved 7 June 2015. 7. "What Are Healthy Snacks?" (http://www.californiaafterschool.org/c/@ZKWDMB._Tt1M2/Pages/nutritionwhat.html). California After School Resource Center. Retrieved September 2011. Check date values in: |accessdate= (help) 8. "Say Yes to Healthy Snacks!" (https://web.archive.org/web/20120126141929/http://www.illinoisearlylearning.org/tipsh eets/healthysnacks.htm). Illinois Early Learning Project. Archived from the original (http://www.illinoisearlylearning.org /tipsheets/healthysnacks.htm) on January 26, 2012. Retrieved December 14, 2018. 9. "Smart Snacking - Canada's Food Guide" (http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/using-utiliser/snacks-colla tions-eng.php). Health Canada. Retrieved 2011-03-13. 10. "New Trend Shows Kids Snacking Every Few Hours" (https://www.npr.org/templates/transcript/transcript.php?storyId =124248337). NPR.org. Retrieved 2010-03-11. 11. "American Diet Then and Now: How Snacking Is Expanding the Country's Waistline - ABC News" (http://abcnews.go. com/Health/w_DietAndFitness/american-diet-now-snacking-expanding-countrys-waistline/story?id=13948594). ABC News. Retrieved 20 February 2016. 12. Mahoney, Caroline R.; Taylor, Holly A.; Kanarek, Robin B. (2007). "Effect of an afternoon confectionery snack on cognitive processes critical to learning". Physiology & Behavior. 90 (2–3): 344. doi:10.1016/j.physbeh.2006.09.033 (h ttps://doi.org/10.1016%2Fj.physbeh.2006.09.033).

External links

"Wikibooks Cookbook – A collection of recipes from around the world" (http://wikibooks.org/wiki/Cookbook). Wikibooks.

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Exhibit

Yarnell v Rip Van Wafels • Sn 88-202,127 • Indulge Without The Guilt • Opposition • Exhibits

Cookie - Wikipedia 7/22/19, 354 PM

A cookie is a baked or cooked food that is typically small, flat and sweet. Cookie It usually contains flour, sugar and some type of oil or fat. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.

In most English-speaking countries except for the United States and Canada, crisp cookies are called biscuits. Chewier biscuits are sometimes called cookies even in the United Kingdom.[2] Some cookies may also be named by their shape, such as date squares or bars.

Cookies or biscuits may be mass-produced in factories, made in small bakeries or homemade. Biscuit or cookie variants include sandwich Chocolate chip cookies biscuits, such as custard creams, Jammie Dodgers, Bourbons and Oreos, with marshmallow or jam filling and sometimes dipped in chocolate or Alternative Biscuit names another sweet coating. Cookies are often served with beverages such as milk, coffee or tea. Factory-made cookies are sold in grocery stores, Course Snack, dessert convenience stores and vending machines. Fresh-baked cookies are sold Place of Persia, 7th century AD[1] at bakeries and coffeehouses, with the latter ranging from small business- origin sized establishments to multinational corporations such as Starbucks. Serving Often room temperature, temperature although they may be served when still warm Contents from the oven Cookbook: Cookie Terminology Media: Cookie Etymology Description History Classiﬁcation Notable varieties Related pastries and confections Manufacturers Product lines and brands Miscellaneous See also References Further reading

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External links

Terminology

In most English-speaking countries outside North America, including the United Kingdom, the most common word for a crisp cookie is biscuit.[2] The term cookie is normally used to describe chewier ones.[2] However, in many regions both terms are used.

In Scotland the term cookie is sometimes used to describe a plain bun.[3]

Cookies that are baked as a solid layer on a sheet pan and then cut, rather than being baked as individual pieces, are called in British English bar cookies or traybakes.[2]

Etymology

Its American name derives from the Dutch word koekje or more precisely its informal, dialect variant koekie[4] which means little cake, and arrived in American English with the Dutch settlement of New Netherland, in the early 1600s. American traditional Christmas cookie tray According to the Scottish National Dictionary, its Scottish name derives from the diminutive form (+ suffix -ie) of the word cook, giving the Middle Scots cookie, cooky or cu(c)kie. It also gives an alternative etymology: like the American word, from the Dutch koekje, the diminutive of koek, a cake. There was much trade and cultural contact across the North Sea between the Low Countries and Scotland during the Middle Ages, which can also be seen in the history of curling and, perhaps, golf.

Description

Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits. The softness of the cookie may depend on how long it is baked.

A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called "batter"[5]) as thin as possible, which A dish of assorted cookies, including allows the bubbles – responsible for a cake's fluffiness – to better form. In the sandwich cookies ﬁlled with jam. cookie, the agent of cohesion has become some form of oil. Oils, whether they https://en.wikipedia.org/wiki/Cookie Page 2 of 11 Cookie - Wikipedia 7/22/19, 354 PM

be in the form of butter, vegetable oils, or lard, are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.

Oils in baked cakes do not behave as soda tends to in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not sink into it.

History

Cookie-like hard wafers have existed for as long as baking is documented, in part because they deal with travel very well, but they were usually not sweet enough to be considered cookies by modern standards.[6]

Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region.[1] They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.

With global travel becoming widespread at that time, cookies made a natural travel companion, a modernized equivalent of the travel cakes used throughout history. One of the most popular early cookies, which traveled especially well and became known on every continent by similar names, was the jumble, a relatively hard cookie made largely from nuts, sweetener, and water.

Cookies came to America through the Dutch in New Amsterdam in the late Thumbprint Cookies 1620s. The Dutch word "koekje" was Anglicized to "cookie" or cooky. The earliest reference to cookies in America is in 1703, when "The Dutch in New York provided...'in 1703...at a funeral 800 cookies...'"[7]

The most common modern cookie, given its style by the creaming of butter and sugar, was not common until the 18th century.[8]

Classification

Cookies are broadly classified according to how they are formed, including at least these categories:

Bar cookies consist of batter or other ingredients that are poured or pressed into a pan (sometimes in multiple layers) and cut into cookie-sized pieces after baking. In British English, bar cookies are known as "tray bakes".[2]

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Examples include brownies, fruit squares, and bars such as date squares. Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. During baking, the mounds of dough spread and flatten. Chocolate chip cookies (Toll House cookies), oatmeal raisin (or other oatmeal-based) cookies, and rock cakes are popular examples of drop cookies. This may also include thumbprint cookies, for which a small central depression is created with a thumb or small spoon before baking to contain a filling, such as jam or a chocolate chip.[9] In the UK, the term "cookie" often refers only to this particular type of product. Filled cookies are made from a rolled cookie dough filled with a fruit or confectionery filling before baking. Hamantashen are a filled cookie. Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded cookies. Some cookies, such as hermits or biscotti, are molded into large flattened loaves that are later cut into smaller cookies. No-bake cookies are made by mixing a filler, such as cereal or nuts, into a melted confectionery binder, shaping into cookies or bars, and allowing to cool or harden. Oatmeal clusters and Rum balls are no-bake cookies. Pressed cookies are made from a soft dough that is extruded from a cookie press into various decorative shapes before baking. Spritzgebäck Bakarkhani Cookie is part of Mughlai is an example of a pressed cookie. cuisine of the Indian subcontinent Refrigerator cookies (also known as icebox cookies) are made from a stiff dough that is refrigerated to make the raw dough even stiffer before cutting and baking. The dough is typically shaped into cylinders which are sliced into round cookies before baking. Pinwheel cookies and those made by Pillsbury are representative. Rolled cookies are made from a stiffer dough that is rolled out and cut into shapes with a cookie cutter. Gingerbread men are an example. Sandwich cookies are rolled or pressed cookies that are assembled as a sandwich with a sweet filling. Fillings include marshmallow, jam, and icing. The Oreo cookie, made of two chocolate cookies with a vanilla icing filling, is an example. Vegan cookies can be made with flour, sugar, nondairy milk and nondairy margarine. The icing can be made with aquafaba to decorate the cookies. Cookies also may be decorated with icing, especially chocolate, and closely resembles a type of confectionery.

Notable varieties

Alfajor Angel Wings (Chruściki) Anisette Animal cracker Anzac biscuit Berger cookie Berner Haselnusslebkuchen Biscotti Biscuit rose de Reims Black and white cookie Blondie Bourbon biscuit Brownie Butter cookie https://en.wikipedia.org/wiki/Cookie Page 4 of 11 Cookie - Wikipedia 7/22/19, 354 PM

Chocolate chip cookie Chocolate-coated graham cracker Chocolate-coated marshmallow treat Congo bar Digestive biscuit Fat rascal Fattigmann Flies graveyard Florentine biscuit Fortune cookie Fruit squares and bars (date, ﬁg, lemon, raspberry, etc.) Ginger snap Gingerbread house Gingerbread man Graham cookie Hamentashen Hobnob biscuit Jumble Kiﬂi Koulourakia Krumkake Linzer cookie Macaroon Mexican wedding cake Meringue Nice biscuit Oatmeal Oatmeal raisin cookie Pastelito Peanut butter cookie Pepparkakor Pfeffernüsse Pizzelle Polvorón Qurabiya Rainbow cookie Ranger Cookie Rich tea Riposteria Rosette Rum ball Rusk Russian tea cake Rock cake Sablé https://en.wikipedia.org/wiki/Cookie Page 5 of 11 Waffle - Wikipedia 7/22/19, 434 PM Varieties

Brussels wafﬂe Plain wafﬂe sold at a neighborhood store in Singapore.

Rolled wafﬂes Wafﬂe cookies made in Belgium and imported to the United States.

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Galettes campinoises

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. In Belgium, most waffles are served warm by street vendors and dusted with confectioner's sugar, though in tourist areas they might be topped with whipped cream, soft fruit or chocolate spread. Variants of the Brussels waffles – with whipped and folded egg whites cooked in large rectangular forms – date from the 18th century.[64] However, the oldest recognized reference to "Gaufres de Bruxelles" (Brussels Waffles) by name is attributed from 1842/43 to Florian Dacher, a Swiss baker in Ghent, Belgium, who had previously worked under pastry chefs in central Brussels.[65] Philippe Cauderlier would later publish Dacher's recipe in the 1874 edition of his recipe book "La Pâtisserie et la Confiture". Maximilien Consael, another Ghent chef, had claimed to have invented the waffles in 1839, though there's no written record of him either naming or selling the waffles until his participation in the 1856 Brussels Fair.[66][67] Neither man created the recipe; they simply popularized and formalized an existing recipe as the Brussels waffle.[68]

The Liège waffle[69] is a richer, denser, sweeter, and chewier waffle. Native to the greater Wallonia region of Eastern Belgium – and alternately known as gaufres de chasse (hunting waffles) – they are an adaptation of brioche bread dough, featuring chunks of pearl sugar which caramelize on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and prepared in plain, vanilla and cinnamon varieties by street vendors across the nation.

Flemish waffles, or Gaufres à la Flamande, are a specialty of northern France and portions of western Belgium.[70] The original recipe, published in 1740 by Louis-Auguste de Bourbon in Le Cuisinier Gascon, is as follows: Take "deux litrons" (1.7 liters or 7 cups) of flour and mix it in a bowl with salt and one ounce of brewer's yeast barm. Moisten it completely with warm milk. Then whisk fifteen egg whites and add that to the mixture, stirring continuously. Incorporate "un livre" (490 grams or 1.1 pounds) of fresh butter, and let the batter rise. Once the batter has risen, take your heated iron, made expressly for these waffles, and wrap some butter in a cloth and rub both sides of the iron with it. When the iron is completely heated, make your waffles, but do so gently for fear of burning them. Cooked, take them out, put them on a platter, and serve them with both sugar and orange blossom water on top.[71]

American waffles[72] vary significantly. Generally denser and thinner than the Belgian waffle, they are often made from a batter leavened with baking powder, which is sometimes mixed with pecans, chocolate drops or berries and may be round, square, or rectangular in shape. Like American pancakes they are usually served as a sweet breakfast food, topped with butter and maple syrup, bacon, and other fruit syrups, honey, or powdered sugar. They are also found in many different savory dishes, such as fried chicken and waffles or topped with kidney stew.[73] They may also be served as desserts, topped with ice cream and various other toppings. A large chain (over 2,100 locations) of waffle specialty diners, Waffle House, is ubiquitous in the southern United States. https://en.wikipedia.org/wiki/Waffle Page 7 of 16 Cookie - Wikipedia 7/22/19, 354 PM

Petit four Rum ball S'more Snack cake Tartlet Teacake Teething biscuit Whoopie pie

Manufacturers

Arnott's Biscuits Holdings (Division of Campbell) Bahlsen Burton's Foods D.F. Stauffer Biscuit Company Famous Amos (Division of Kellogg Fox's Biscuits Interbake Foods Jules Destrooper Keebler (Division of Kellogg) Lance Lotte Confectionery (Division of Lotte) Lotus Bakeries McKee Foods Meiji Seika Kaisha Ltd. Mrs. Fields Nabisco (Division of Kraft) Nestlé Northern Foods Otis Spunkmeyer (Division of Aryzta) Pillsbury (Division of General Mills) Pinnacle Foods Pepperidge Farm (Division of Campbell Soup Company) Royal Dansk (Division of Kelsen Group) Sunshine Biscuits (historical) United Biscuits Walkers Shortbread Utz Quality Foods, Inc.

Product lines and brands

Animal Crackers (Nabisco, Keebler, Cadbury, Bahlsen, others) Anna's (Lotus) Archway Cookies (Lance) Barnum's Animals (Nabisco) https://en.wikipedia.org/wiki/Cookie Page 8 of 11 Cookie - Wikipedia 7/22/19, 354 PM Barnum's Animals (Nabisco) Betty Crocker (General Mills, cookie mixes) Biscoff (Lotus) Chips Ahoy! (Nabisco) Chips Deluxe (Keebler) Danish Butter Cookies (Royal Dansk) Duncan Hines (Pinnacle, cookie mixes) Famous Amos (Kellogg) Fig Newton (Nabisco) Fox's Biscuits (Northern) Fudge Shoppe (Keebler) Girl Scout cookie (Keebler, Interbake) Hello Panda (Meiji) Hit (Bahlsen) Hydrox (Sunshine, discontinued by Keebler) Jaffa Cakes (McVitie) Jammie Dodgers (United) Koala's March (Lotte) Leibniz-Keks (Bahlsen) Little Debbie (McKee) Lorna Doone (Nabisco) Maryland Cookies (Burton's) McVitie's (United) Milano (Pepperidge Farm) Nilla Wafers (Nabisco) Nutter Butter (Nabisco) Oreo (Nabisco) Pillsbury (General Mills, cookie mixes) Pecan Sandies (Keebler) Peek Freans (United) Pirouline (DeBeukelaer) Stauffer's (Meiji) Stella D'Oro (Lance) Sunshine (Keebler) Teddy Grahams (Nabisco) Toll House (Nestle) Tim Tam (Arnott's) Vienna Fingers (Keebler)

Miscellaneous

Christmas cookie Cookie bouquet Cookie cutter Cookie dough Cookie exchange https://en.wikipedia.org/wiki/Cookie Page 9 of 11 Cookie - Wikipedia 7/22/19, 354 PM Cookie exchange Cookie Clicker Cookie Monster Cookie sheet Cookie table Cookies and cream Girl Scout cookie

Further reading

Cumo, C. (2015). Foods that Changed History (https://books.google.com/books?id=WqfACQAAQBAJ&pg=PA115). ABC-CLIO. pp. 115–117. ISBN 978-1-4408-3537-7.

External links

Media related to Cookies at Wikimedia Commons The dictionary deﬁnition of cookie at Wiktionary

Retrieved from "https://en.wikipedia.org/w/index.php?title=Cookie&oldid=900830894"

This page was last edited on 7 June 2019, at 21:08 (UTC).

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Exhibit

Yarnell v Rip Van Wafels • Sn 88-202,127 • Indulge Without The Guilt • Opposition • Exhibits

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Waffle

A waffle is a dish made from leavened batter or dough that is cooked Wafﬂe between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties.[1] Waffles may be made fresh or simply heated after having been commercially cooked and frozen.

Contents

Etymology Waffles with strawberry topping History Place of France, Belgium Medieval origins origin 14th–16th centuries Main Batter or dough 17th–18th centuries ingredients 19th–21st centuries Variations Liège waffle, Brussels Varieties Waffle, Flemish Toppings Waffle, Bergische Shelf stability and staling waffle, Stroopwafel See also and others References Cookbook: Waffle External links Media: Waffle

Etymology

The word "waffle" first appears in the English language in 1725: "Waffles. Take flower, cream..."[2] It is directly derived from the Dutch wafel, which itself derives from the Middle Dutch wafele.[3]

While the Middle Dutch wafele is first attested to at the end of the 13th century, it is preceded by the French walfre in 1185; both from Frankish *wafla 'honeycomb' or 'cake'.[4][5]

Alternate spellings throughout modern and medieval Europe include waffe, wafre, wafer, wâfel, waufre, iauffe, gaufre, goffre, gauffre, wafe, waffel, wåfe, wāfel, wafe, vaffel, and våffla.[6][7]

History

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Medieval origins

In ancient times the Greeks cooked flat cakes, called obelios, between hot metal plates. As they were spread throughout medieval Europe, the cake mix, a mixture of flour, water or milk, and often eggs, became known as wafers and were also cooked over an open fire between iron plates with long handles.[8]

Waffles are preceded, in the early Middle Ages, around the period of the 9th– 10th centuries, with the simultaneous emergence of fer à hosties / hostieijzers (communion wafer irons) and moule à oublies (wafer irons).[9][10] While the communion wafer irons typically depicted imagery of Jesus and his crucifixion, the moule à oublies featured more trivial Biblical scenes or simple, emblematic designs.[9] The format of the iron itself was almost always round and considerably larger than those used for communion.[11][12]

The oublie was, in its basic form, composed only of grain flour and water – just as was the communion wafer.[13] It took until the 11th century, as a Detail of a Belgian moule à oublie product of The Crusades bringing new culinary ingredients to Western Europe, for flavorings such as orange blossom water to be added to the oublies; however, locally sourced honey and other flavorings may have already been in use before that time.[13][14]

Oublies, not formally named as such until ca. 1200, spread throughout northwestern continental Europe, eventually leading to the formation of the oublieurs guild in 1270.[15][16] These oublieurs/obloyers were responsible for not only producing the oublies but also for a number of other contemporaneous and subsequent pâtisseries légères (light pastries), including the waffles that were soon to arise.[16]

14th–16th centuries

In the late 14th century, the first known waffle recipe was penned in an anonymous manuscript, Le Ménagier de Paris, written by a husband as a set of instructions to his young wife.[17] While it technically contains four recipes, all are a variation of the first: Beat some eggs in a bowl, season with salt and add wine. Toss in some flour, and mix. Then fill, little by little, two irons at a time with as much of the paste as a slice of cheese is large. Then close the iron and cook both sides. If the dough does not detach easily from the iron, coat it first with a piece of cloth that has been soaked in oil or grease.[18] The other three variations explain how cheese is to be placed in between two layers of batter, grated and mixed in to the batter, or left out, along with the eggs.[19] However, this was a waffle / gaufre in name only, as the recipe contained no leavening.

Though some have speculated that waffle irons first appeared in the 13th–14th centuries, it was not until the 15th century that a true physical distinction between the oublie and the waffle began to evolve.[9] Notably, while a recipe like the fourth in Le Ménagier de Paris was only flour, salt and wine – indistinguishable from common oublie recipes of the time – what did emerge was a new shape to many of the irons being produced. Not only were the newly fashioned ones rectangular, taking the form of the fer à hosties, but some circular oublie irons were cut down to create rectangles.[9] It was also in this

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period that the waffle's classic grid motif appeared clearly in a French fer à oublie and a Belgian wafelijzer – albeit in a more shallowly engraved fashion – setting the stage for the more deeply gridded irons that were about to become commonplace throughout Belgium.[20][21]

By the 16th century, paintings by Joachim de Beuckelaer, Pieter Aertsen and Pieter Bruegel clearly depict the modern waffle form.[22] Bruegel's work, in particular, not only shows waffles being cooked, but fine detail of individual waffles. In those instances, the waffle pattern can be counted as a large 12x7 grid, with cleanly squared sides, suggesting the use of a fairly thin batter, akin to our contemporary Brussels waffles (Brusselse wafels).[23]

Earliest of the 16th century waffle recipes, Om ghode waffellen te backen – from the Dutch KANTL 15 manuscript (ca. 1500–1560) – is only the second known waffle recipe after the four variants described in Le Ménagier de Paris.[24] For the first time, partial measurements were given, sugar was Detail of a French moule à oublie / used, and spices were added directly to the batter: Take grated white bread. moule à gaufre, Musée Lorrain Take with that the yolk of an egg and a spoonful of pot sugar or powdered sugar. Take with that half water and half wine, and ginger and cinnamon.[25]

Alternately attributed to the 16th and 17th centuries, Groote Wafelen from the Belgian Een Antwerps kookboek was published as the first recipe to use leavening (beer yeast): Take white flour, warm cream, fresh melted butter, yeast, and mix together until the flour is no longer visible. Then add ten or twelve egg yolks. Those who do not want them to be too expensive may also add the egg white and just milk. Put the resulting dough at the fireplace for Detail from Pieter Bruegel's Het four hours to let it rise better before baking it.[26] Until this time, no recipes gevecht tussen Carnaval en Vasten – contained leavening and could therefore be easily cooked in the thin moule à among the ﬁrst known images of oublies. Groote Wafelen, in its use of leavening, was the genesis of wafﬂes contemporary waffles and validates the use of deeper irons (wafelijzers) depicted in the Beuckelaer and Bruegel paintings of the time.[23]

By the mid-16th century, there were signs of waffles' mounting French popularity. Francois I, king from 1494–1547, of whom it was said les aimait beacoup (loved them a lot), had a set of waffle irons cast in pure silver.[27][28] His successor, Charles IX enacted the first waffle legislation in 1560, in response to a series of quarrels and fights that had been breaking out between the oublieurs. They were required "d'être au moins à la distance de deux toises l'un de l'autre. " (to be no less than 4 yards from one to the other).[16]

17th–18th centuries

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Moving into the 17th century, unsweetened or honey-sweetened waffles and oublies – often made of non-wheat grains – were the type generally accessible to the average citizen.[16][29] The wheat-based and particularly the sugar-sweetened varieties, while present throughout Europe, were prohibitively expensive for all but the monarchy and bourgeoisie.[16] Even for the Dutch, who controlled much of the mid-century sugar trade, a kilogram of sugar was worth ½ an ounce of silver (the equivalent of ~$7 for a 5 lb. bag, 01/2016 spot silver prices), while, elsewhere in Europe, it fetched twice the price of opium.[30][31] The wealthier families' waffles, known often as mestiers, were, "...smaller, thinner and above all more delicate, being composed of egg yolks, sugar, and the finest of the finest flour, mixed in white wine. One serves them at the table like dessert pastry."[16]

By the dawn of the 18th century, expansion of Caribbean plantations had cut sugar prices in half.[30] Waffle recipes abounded and were becoming decadent in their use of sugar and other rare ingredients.[32] For instance, Menon's gaufre from Nouveau Traité de la Cuisine included a livre of sugar for a demi-livre of flour.[33]

Germany became a leader in the development and publication of waffle recipes during the 18th century, introducing coffee waffles, the specific use of Hefeweizen beer yeast, cardamom, nutmeg, and a number of zuickerwaffeln (sugar waffles).[34][35] At the same time, the French introduced whipped egg whites to waffles, along with lemon zests, Spanish wine, and cloves.[36] Joseph Gillier even published the first chocolate waffle recipe, featuring three ounces of chocolate grated and mixed into the batter, before cooking.[37]

A number of the 18th century waffle recipes took on names to designate their country or region/city of origin – Schwedische Waffeln, Gauffres à l'Allemande and, most famous of all the 18th century varieties, Gauffres à la Flamande, which were first recorded in 1740.[37][38] These Gauffres à la Flamande (Flemish waffles / Gaufres de Lille) were the first French recipe to Charles IX, King of France, created use beer yeast, but unlike the Dutch and German yeasted recipes that the ﬁrst legislation regulating wafﬂe preceded them, use only egg whites and over a pound of butter in each sales. batch.[38] They are also the oldest named recipe that survives in popular use to the present day, produced regionally and commercially by Meert.[39]

The 18th century is also when the word "waffle" first appeared in the English language, in a 1725 printing of Court Cookery by Robert Smith.[40] Recipes had begun to spread throughout England and America, though essentially all were patterned after established Dutch, Belgian, German, and French versions.[41] Waffle parties, known as 'wafel frolics', were documented as early as 1744 in New Jersey, and the Dutch had earlier established waffles in New Amsterdam (New York City).[42][43]

Liège waffles, the most popular contemporary Belgian waffle variety, are rumored to have been invented during the 18th century, as well, by the chef to the prince-bishop of Liège.[44][45] However, there are no German, French, Dutch, or Belgian cookbooks that contain references to them in this period – by any name – nor are there any waffle recipes that mention the Liège waffle's distinctive ingredients, brioche-based dough and pearl sugar.[46] It is not until 1814 that

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Antoine Beauvilliers publishes a recipe in l'Art du Cuisiner where brioche dough is introduced as the base of the waffle and sucre cassé (crushed block sugar) is used as a garnish for the waffles, though not worked into the dough.[47] Antonin Carême, the famous Parisian pastry chef, is the first to incorporate gros sucre into several waffle variations named in his 1822 work, Le Maitre d'Hotel Français.[48] Then, in 1834, Leblanc publishes a complete recipe for gaufres grêlées (hail waffles), where gros sucre is mixed in.[49] A full Gaufre de Liège recipe does not appear until 1921.[50]

19th–21st centuries

Waffles remained widely popular in Europe for the first half of the 19th century, despite the 1806 British Atlantic naval blockade Liège Waffles – a legendary creation that greatly inflated the price of by an 18th-century chef to the prince- bishop of Liège – were not a sugar.[51] This coincided with the confirmed recipe until 1921. commercial production of beet A food van selling waffles in Brussels sugar in continental Europe, which, in a matter of decades, had brought the price down to historical lows.[52] Within the transitional period from cane to beet sugar, Florian Dacher formalized a recipe for the Brussels Waffle, the predecessor to American "Belgian" waffles, recording the recipe in 1842/43.[53][54][55] Stroopwafels (Dutch syrup wafels), too, rose to prominence in the Netherlands by the middle of the century.[53] However, by the second half of the 1800s, inexpensive beet sugar became widely available, and a wide range of pastries, candies and chocolates were now accessible to the middle class, as never before; waffles' popularity declined rapidly.[51][52]

By the early 20th century, waffle recipes became rare in recipe books, and only 29 professional waffle craftsmen, the oublieurs, remained in Paris.[53][56] Waffles were shifting from a predominately street-vendor-based product to an increasingly homemade product, aided by the 1918 introduction of GE's first electric commercial waffle maker.[57] By the mid-1930s, dry pancake/waffle mix had been marketed by a number of companies, including Aunt Jemima, Bisquick, and a team of three brothers from San Jose, Calif. – the Dorsas. It is the Dorsas who would go on to innovate commercial production of frozen waffles, which they began selling under the name "Eggo" in 1953.[58] Manufacturers are now testing the production of waffles with potato starch, which increase the stability of the waffle and protect them from sticking to the iron.[59]

Belgian-style waffles were showcased at Expo 58 in Brussels.[60] Another Belgian introduced Belgian-style waffles to the United States at the 1962 Seattle World's Fair, but only really took hold at the 1964 New York World's Fair, when another Belgian entrepreneur introduced his "Bel-Gem" waffles.[61] In practice, contemporary American "Belgian waffles" are actually a hybrid of pre-existing American waffle types and ingredients and some attributes of the Belgian model.

Even as most of the original recipes have faded from use, a number of the 18th and 19th century varieties can still be easily found throughout Northern Europe, where they were first developed.

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Varieties

Brussels wafﬂe Plain wafﬂe sold at a neighborhood store in Singapore.

Rolled wafﬂes Wafﬂe cookies made in Belgium and imported to the United States.

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Galettes campinoises

Belgian waffles are a North American waffle variety, based on a simplified version of the Brussels waffle.[74] Recipes are typically baking soda leavened, though some are yeast-raised.[75] They are distinguished from standard American waffles by their use of 1 ½" depth irons.[76] Belgian waffles take their name from an oronym of the Bel- Gem brand, which was an authentic Brussels waffle vendor that helped popularize the thicker style at the 1964 New York World's Fair.[77]

Bergische waffles, or Waffles from Berg county,[78] are a specialty of the German region of Bergisches Land. The waffles are crisp and less dense than Belgian waffles, always heart shaped, and served with The "Belgian" waffle is popular in cherries, cream and optionally rice pudding as part of the traditional North America. afternoon feast on Sundays in the region.

Hong Kong style waffle, in Hong Kong called a "grid cake" or "grid biscuits" (໒՚沂), is a waffle usually made and sold by street hawkers and eaten warm on the street.[79] It is similar to a traditional waffle but larger, round in shape and divided into four quarters. It is usually served as a snack. Butter, peanut butter and sugar are spread on one side of the cooked waffle, and then it is folded into a semicircle to eat. Eggs, sugar and evaporated milk are used in the waffle recipes, giving them a sweet flavor. They are generally soft and not dense. Traditional Hong Kong style waffles are full of the flavor of yolk. Sometimes different flavors, such as chocolate and honey melon, are used in the recipe and Video demonstration of making create various colors. Another style of Hong Kong waffle is the eggette or gai daan jai (灥ᢓ՚), which have a ball-shaped pattern. waffles.

Pandan waffles originate from Vietnam and are characterized by the use of pandan flavoring and coconut milk in the batter.[80] The pandan flavoring results in the batter's distinctive spring green color.[81] When cooked, the waffle browns and crisps on the outside and stays green and chewy on the inside. Unlike most waffles, pandan waffles are typically eaten plain. In Vietnam they are relatively cheap and so are popular among children.[82] They are a popular street food made in either cast iron molds heated with charcoal or in electric waffle irons.[83]

Scandinavian style wafﬂes, common throughout the Nordic countries, are thin, made in a heart-shaped wafﬂe iron. The batter is similar to other varieties. The most common style are sweet, with whipped or sour cream and strawberry or raspberry jam, or berries, or simply sugar, on top.

In Norway, brunost and gomme (food) are also popular toppings. As with crèpes, there are those who prefer a salted style with various mixes, such as blue cheese. In Finland, savory toppings are uncommon; instead jam, sugar, whipped cream or vanilla ice cream are usually used. In Iceland, the traditional topping is either rhubarb or blueberry jam with whipped cream on top. Syrup and chocolate spread are also popular substitutes for the jam. The Swedish tradition dates at least to the 15th century, and there is even a particular day for the purpose, Våffeldagen (wafﬂe day), which sounds like Vårfrudagen ("Our Lady's Day"), and is therefore used for the purpose. This is March 25 (nine months before Christmas), the Christian holiday of Annunciation.[84] They are usually topped with strawberry jam, bilberry jam, cloudberry jam, raspberry jam, bilberry and raspberry jam, sugar and butter, vanilla ice cream and whipped cream. Other, savory, toppings include salmon roe, cold-smoked salmon and cream fraiche.

Gofri (singular gofre) are wafﬂes in Italy and can be found in the Piedmontese cuisine: they are light and crispy in texture, contain no egg or milk (according to the most ancient recipe)[85] and come both in sweet and savory versions.[86] Central Italian cuisine also features wafﬂe-like cookies, which are locally known as pizzelle, ferratelle (in https://en.wikipedia.org/wiki/Waffle Page 8 of 16 Waffle - Wikipedia 7/22/19, 355 PM

Abruzzo) or cancelle (in Molise).

Stroopwafels are thin waffles with a syrup filling, which originated from the Dutch city of Gouda. The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium-sized balls of batter are put on the waffle iron. When the waffle is baked and while it is still warm, it is cut into two halves. The warm filling, made from syrup is spread in between the waffle halves, which glues them together.[87] They are popular in the Netherlands and Belgium and sold in pre-prepared packages in shops and markets.

Galettes campinoises/Kempense galetten are a type of wafﬂe popular in Belgium. They are rigid and crunchy, but are buttery, crumbly and soft in the mouth.

Hotdog waffles are long waffles with a hot dog cooked inside them, similar to a corn dog. Originating in Thailand, this snack is served with ketchup, mayonnaise, or both. The batter is similar to American waffles, Stroopwafels but uses margarine instead of butter, as it is one of the more accepted eccentricities of their food culture.[88]

Wafﬂes on a stick are long wafﬂes cooked onto a stick, usually dipped in something like chocolate syrup, and with sprinkles on top.[89]

Toppings

Waffles can be eaten plain (especially the thinner kinds) or eaten with various toppings, such as:

butter chocolate chips apple butter dulce de leche fruits:

bananas blueberries boysenberries raspberries blackberries strawberries honey jam or jelly chocolate spread peanut butter syrup:

maple syrup chocolate syrup caramel ﬂavored syrups

https://en.wikipedia.org/wiki/Waffle Page 9 of 16 Waffle - Wikipedia 7/22/19, 355 PM

whipped cream powdered sugar Ice cream cones are also a type of waffles or wafers.

Waffles are also eaten with savory rather than sweet toppings.[90][91][92][93]

Shelf stability and staling

Mixing is a critical step in batter preparation since overmixing causes the gluten to develop excessively and create a batter with too high of a viscosity that is difficult to pour and does not expand easily. A thick batter that is difficult spreading in the baking iron has an increased water activity of around 0.85. The increased viscosity made it harder for water to evaporate from the waffle causing an increase in water activity. The control waffles with a softer texture had a water activity of 0.74 after cooking. The Aw is less because the softer texture allows the water to evaporate. With an increased storage time, waffle physical and textural properties changes regardless of the batter viscosity.[94] Aged waffles shrink because air bubbles leak out and the structure starts to condense. Hardness and viscosity also increases as time goes by. Aged waffle samples displayed a starch retrogradation peak that increased with storage time due to the fact that more crystalline structures were present. Starch retrogradation is mentioned previously in this paper. The enthalpy value for melting of starch crystals increased with storage time as well.[94]

See also

Eggo Krumkake List of quick breads Moffle – a waffle prepared using mochi Pancake Pizzelle Potato waffle mainly found in the UK and Ireland, made from potato formed into a waffle iron shape Egg waffle

References

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External links

The dictionary definition of waffle at Wiktionary Media related to Waffles at Wikimedia Commons Waffle recipes in the Cookbook wikibook

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