Cuisinart WAF-R manual Pumpkin Walnut Waffles, Oatmeal Raisin Waffles

04CU13204 WAF-R IB 5/26/04 3:03 PM Page 7

2 cups unbleached flour

2tablespoons granulated sugar

1tablespoon baking soda 1/2 teaspoon salt

2eggs, lightly beaten

6tablespoons vegetable oil

1cup vanilla yogurt, lowfat 3/4 cup whole milk

1cup banana, mashed 1/2 cup 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. Add milk and stir 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 1/2 cup 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 334 • carb. 37g • pro. 8g •

fat 18g • sat fat 3g • chol 58mg • sod. 604mg •

calc. 95mg • fiber 1g

PUMPKIN WALNUT WAFFLES

For a change, you may substitute

dried cranberries, raisins or even mini chocolate morsels for the walnuts.

Makes 9 waffles

1-3/4 cups reduced-fat milk 3/4 cup solid pack pumpkin

(not pumpkin pie filling)*

6tablespoons vegetable oil

2large eggs, lightly beaten 2-1/4 cups all-purpose flour

1/4 cup packed light brown sugar

4teaspoons baking powder

1teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt

3/4 cup chopped walnuts

Place the milk, pumpkin, oil, and eggs in a bowl. Stir to blend; 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, cinnamon, baking soda, and salt. Stir to blend. Add the liquid ingredi- ents 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 1/3 cup 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.

*This is a little less than 1/2 of a 15-ounce can. Measure out 3/4 cup of the remaining pumpkin and freeze to make these at another time.

Nutritional Information per waffle: Calories 307 • carb. 30g • pro. 8g •

fat 18g • sat fat 3g • chol 51mg • sod. 269 mg •

calc. 86 mg • fiber 2g

OATMEAL RAISIN WAFFLES

These waffles taste like an oatmeal raisin cookie. They are delicious when spread with apple butter.

Makes 6 waffles

3tablespoons packed light brown sugar 1-1/2 cups all-purpose flour

1cup oatmeal (regular rolled oats, not quick oats)

2teaspoons ground cinnamon 1-1/2 teaspoons baking powder

1teaspoon baking soda 1/2 teaspoon salt

1-1/2 cups buttermilk

2large eggs, lightly beaten

6tablespoons vegetable oil

(you may substitute unsalted butter, melted and cooled)

1/2 teaspoon vanilla extract 2/3 cup raisins

Crumble the brown sugar to remove any lumps and place in a medium bowl with flour, oatmeal, cinnamon, baking powder, baking soda, and salt. Stir to blend. Add buttermilk, eggs, oil, and vanilla. Stir until well blended and smooth. Stir in raisins. Let batter rest 5 minutes before using. Preheat your Cuisinart® Waffle Iron on setting #3.

When preheated, green indicator light will illuminate. Pour a scant 1/2 cup of batter onto the center of the lower grid; spread batter using

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