Cuisinart WAF-RC manual Banana Walnut Waffles, Pumpkin Walnut Waffles, Oatmeal Raisin Waffles

BANANA WALNUT WAFFLES

Classic waffle for a weekend brunch –

top with warm syrup.

Makes 8 waffles

2 cups (500 ml) unbleached flour

2tablespoons (30 ml) granulated sugar

1tablespoon (15 ml) baking soda 1/2 teaspoon (2 ml) salt

2eggs, lightly beaten

6tablespoons (90 ml) vegetable oil

1cup (250 ml) vanilla yogurt, lowfat 3/4 cup (175 ml) whole milk

1cup (250 ml) banana, mashed 1/2 cup (125 ml) 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 (125 ml) of batter onto the centre 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 (425 ml) reduced-fat milk 3/4 cup (175 ml) solid pack pumpkin (not pumpkin pie filling)*

6tablespoons (90 ml) vegetable oil

2large eggs, lightly beaten 2-1/4 cups (560 ml) all-purpose flour

1/4 cup (50 ml) packed light brown sugar

4teaspoons (20 ml) baking powder

1teaspoon (5 ml) ground cinnamon 1/2 teaspoon (2 ml) baking soda 1/4 teaspoon (1 ml) salt

3/4 cup (175 ml) 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 (75 ml) batter onto the centre of the lower grid. Allow batter to spread toward edges for 5 sec- onds. 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 imme- diately.

*This is a little less than 1/2 of a 15-ounce (425 g) can. Measure out 3/4 cup (175 ml) 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 (45 ml) packed light brown sugar

1-1/2 cups (375 ml) all-purpose flour

1cup (250 ml) oatmeal (regular rolled oats, not quick oats)

2teaspoons (10 ml) ground cinnamon 1-1/2 teaspoons (7 ml) baking powder

1teaspoon (5 ml) baking soda 1/2 teaspoon (2 ml) salt

1-1/2 cups (375 ml) buttermilk

2large eggs, lightly beaten

6tablespoons (90 ml) vegetable oil (you may substitute unsalted butter, melted and cooled)

1/2 teaspoon (2 ml) vanilla extract 2/3 cup (150 ml) 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

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