Sunbeam 3856-1 instruction manual Cornmeal, Feed the gang with these at Sunday Brunch

				B L E N D E R C O R N M E A L W A F F L E S
				Enjoy a crisp waffle that’s prepared in seconds
1	egg (or equivalent)				2	tsp. (10 ml) baking powder
3/4	cup (200 ml) milk*				2	tsp. (10 ml) sugar
l/4 cup		(50	ml)	vegetable oil	l/4 tsp. (1 ml) salt
1 cup (250 ml) all-purpose flour
2	Tbsp.	(30	ml)	cornmeal

*low-fat or skimmed milk may be used

Preheat Waffle Maker. Put all ingredients into blender container. Cover and process at a medium-high speed until dry ingredients are moistened. Do not over-blend. Pour l/2 cup (125 ml) batter over grids, Close Waffle Maker, Bake until steam

no longer escapes, about 3-5 minutes. Repeat. Serve while hot with warmed syrup.

YI E L D : 4 W A F F L E S

EX T R A-SPECIALWHOLE WUEAT WAffLEs

Feed the gang with these at Sunday Brunch

1 cup (250 ml) milk*

1 cup (250 ml) water

l/4 cup (50 ml) butter or margarine l/4 cup (50 ml) honey

2-2/3 cups (650 ml) whole wheat flour

*low-fat or skimmed milk may be used

3 eggs (or equivalent)

1 package (l/4 ounce or 7 g) active dry yeast

l-l/2 tsp. (7 ml) salt

Heat milk, water, butter and honey at 120°F (48°C). In large mixing bowl, combine flour, eggs, yeast, salt and warmed milk mixture. Mix at low to moisten then medium-high for 1 minute. Cover and refrigerate several hours or overnight, stirring occasionally.

Preheat Waffle Maker. Pour l/2 cup (125 ml) over grids. Close waffle maker, bake until steam no longer escapes, about 3-4 minutes. Repeat.

Serve while hot with your favorite topping.

Y I E L D : 10 WACCLES ”