Cuisinart WAF-6 manual Banana Walnut Waffles, Pumpkin Walnut Waffles

4cups all-purpose flour

3⁄4cup whole wheat flour

3⁄4cup honey toasted wheat germ

3tablespoons baking powder

11⁄2 teaspoons salt

41⁄2 cups lowfat milk

6large eggs, lightly beaten

1cup vegetable oil

11⁄2 teaspoons vanilla extract

3cups finely diced or shredded apple (1 apple, 8 ounces, peeled and cored)

11⁄2 cups finely chopped walnuts

Crumble the brown sugar into a medium bowl to remove all lumps. Add the flours, wheat germ, baking powder and salt. Stir to blend. In another bowl, combine the milk, eggs, oil, and vanilla; stir with a whisk. Add the wet mixture to the dry mixture and stir until smooth. Stir in the apple and walnuts. Let batter rest 5 minutes before using. Preheat your Cuisinart® Waffle Iron on setting #3.

When preheated, green indicator light will illuminate. Pour 2 cups of batter along the center of the lower grid; spread batter using a heatproof spatula to within 1⁄2 inch of the edge of the grid. Close lid of waffle iron – green indi- cator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve imme- diately.

Nutritional information per waffle:

Calories 305 (48% from fat) • carb. 33g • pro. 8g

•fat 16g • sat. fat 2g • chol. 57mg • sod. 319mg

•calc. 85mg • fiber 2g

Banana Walnut Waffles

Classic waffles for a weekend brunch. Makes 24 waffles

4 cups all-purpose flour

4tablespoons granulated sugar

2tablespoons baking soda

1teaspoon salt

4eggs, lightly beaten

3⁄4cup vegetable oil

2cups vanilla yogurt, lowfat

11⁄2 cups whole milk

2cups banana, mashed

1cup walnuts, chopped

Combine flour, sugar, baking soda, and salt in

a mixing bowl and stir to combine. In a separate bowl whisk together the eggs and oil and stir into dry ingredients. Stir in yogurt and then milk until mixture is a smooth batter. Stir in banana and walnuts until incorporated. Let batter rest

5 minutes before using. Preheat your Cuisinart® Waffle Iron on setting #3.

When preheated, green indicator light will illuminate. Pour 2 cups of batter onto the center of the lower grid. Allow batter to spread toward edges for 5 seconds. Close lid of waffle iron

–green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately.

Nutritional information per waffle:

Calories 223 (47% from fat) • carb. 25g • pro. 5g

•fat 12g • sat. fat 2g • chol. 38mg • sod. 403mg

•calc. 63mg • fiber 1g

Pumpkin Walnut Waffles

For a change, you may substitute dried cranberries, raisins or even mini chocolate morsels for the walnuts.

Makes 18 waffles

31⁄2 cups reduced-fat milk

11⁄2 cups solid pack pumpkin* (not pumpkin pie filling)

3⁄4cup vegetable oil

4large eggs, lightly beaten

41⁄2 cups all-purpose flour

1⁄2cup packed light brown sugar

2tablespoons baking powder

1teaspoon baking soda

2teaspoons ground cinnamon

1⁄2teaspoon salt

11⁄2 cups chopped walnuts

Place the milk, pumpkin, oil, and eggs in a bowl. Stir until smooth; reserve. Place the flour in a large bowl. Crumble the brown sugar to remove the lumps; add to the flour along with the baking powder, baking soda, cinnamon, and salt. Stir to blend. Add the liquid ingredients and whisk until smooth. Let batter rest 5 minutes before using. Preheat your Cuisinart® Waffle Iron on setting #3.

When preheated, green indicator light will illuminate. Stir walnuts into batter. Pour 2 cups of batter along the center of the lower grid. Allow batter to spread toward edges for 5 sec-

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