Variations, Lemon Sweet Waffles, Aloha Dessert Waffles

YIELD: 6 WAFFLES

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VARIATIONS

Pecan or Macadamia Nut Waffles: Sprinkle 1 Tbsp. (15 ml) finely chopped pecans or macadamia nuts over preheated waffle grids. Pour 3/4 cup (200 ml) batter over nuts and close Waffle/Sandwichmaker. Bake as directed.

Bacon Waffles: Cook bacon strips. Pour 3/4 cup (200 ml) batter over waffle grids.

Cut 1 strip bacon in half, lay over batter and close Waffle/Sandwichmaker. Bake as directed.

Cheese Waffles: Fold in 1-1/2 cups (375 ml) shredded cheddar cheese into batter. Bake as directed. Serve with syrup or your favorite creamed entrée.

Blueberry Waffles: Fold 2 cups (500 ml) fresh blueberries into batter. Pour 3/4 cup (200 ml) batter over grids. Bake until golden.

Chocolate Chip Waffles: Fold 1 cup (250 ml) chocolate chips into batter. Bake as directed.

LEMON SWEET WAFFLES

1 cup butter or margarine (softened)	3-1/4 cups flour
1-1/2 cups sugar	1 packet of vanilla sugar
2 eggs	1-3/4 cups water
1/8 tsp. baking powder	grated rind of 1 lemon

In a large bowl, beat butter, sugars and eggs together. Add all dry ingredients along with water and lemon rind, and blend until smooth. Pour approximately 3/4 cup batter into waffle iron. Bake as directed.

YIELD: 8 – 10 WAFFLES

ALOHA DESSERT WAFFLES

A pretty dessert that is guaranteed to please your guests

8 prepared Macadamia Nut Waffles	1 can (6 oz. or 170 g) frozen orange juice concentrate, thawed
1 cup (250 ml) sugar	1/2 cup (125 ml) flaked coconut
3 Tbsp. (45 ml) cornstarch	1/3 cup (75 ml) Maraschino cherries, chopped
1 can (8 oz. or 277 g) crushed	1/4 cup (50 ml) 150 Proof rum
pineapple, drained reserving juice	vanilla ice cream
cold water

In a large sauté pan, combine sugar and cornstarch. Measure pineapple juice and enough cold water to equal 1-1/4 cups (300 ml). Combine water mixture, orange juice and sugar mixture. Cook over medium heat until thickened, stirring constantly. Add coconut, cherries and pineapple. Heat through. Keep warm on low heat. Slowly pour rum over top of mixture. Carefully ignite. Place a scoop of vanilla ice cream over each waffle. When flame dies, spoon sauce over ice cream. Serve immediately.

YIELD: 5 WAFFLES

CHOCOLATE BROWNIE WAFFLES

Here’s a no-fuss dessert idea!

1/4 cup (50 ml) shortening or oil	1 Tbsp. (15 ml) baking powder
2/3 cup (150 ml) sugar	1/4 tsp. (1 ml) salt
2 squares (1 ounce or 28 g each)	1-1/4 cups (300 ml) milk
baking chocolate, melted	1/2 tsp. (2 ml) vanilla
3 egg yolks	1/2 cup (125 ml) chopped nuts
1-1/2 cups (375 ml) all-purpose flour	3 egg whites, stiffly beaten

Preheat Waffle/Sandwichmaker. In a large mixing bowl, cream shortening and sugar at medium-low until fluffy. Add chocolate and egg yolks. Beat well. Add milk alternately with combined dry ingredients. Mix well. Add vanilla and nuts. By hand, gently fold in beaten egg white. Pour 3/4 cup (200 ml) batter over grids.

Close Waffle/Sandwichmaker and bake until steam no longer escapes, about 3-5 minutes. Waffle will crisp as it cools. Repeat. Serve hot or cold with vanilla ice cream, chocolate syrup and chopped walnuts or pecans.

English-5

3862 specifications

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