CRANBERRY BRIE WAFFLES

4 ounces Brie cheese

3 cups all-purpose flour

1teaspoon active dry yeast

1teaspoon sugar

12 teaspoon salt

14 teaspoon nutmeg

1cup coarsely chopped dried cranberries

112 cups milk

12 cup water

12 cup butter or margarine, cut up

2 eggs

Purchased raspberry syrup, if desired

Dice cheese into 14-inch cubes; spread in single layer on foil-lined plate. Place in freezer; cover when frozen.

In large bowl, combine flour, yeast, sugar, salt, and nutmeg; stir in cranberries. Set aside.

In medium saucepan, place milk, water, and butter. Heat over low heat until mixture is very warm (120°F to 130°F), stirring frequently. Add milk mixture to flour mixture; mix well. Add eggs; mix well. Cover with plastic wrap, and refrigerate overnight or let stand at room temperature at least 1 hour until batter is light and bubbly.

Break cheese apart; stir into batter.

Set preheated waffle baker timer to 3 minutes and 45 seconds. Spread 1 cup batter into top side of waffle baker. Close top; start timer and rotate baker. Fill second side of baker; rotate baker again.

When signal sounds, remove first waffle. Remove second waffle. Repeat with remaining batter. Serve with raspberry syrup, if desired.

Yield: 4 servings (1 waffle per serving).

Per serving: About 800 cal, 23 g pro, 99 g carb, 36 g total fat, 21 g sat fat, 205 mg chol, 780 mg sod.

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KitchenAid KPWB100 manual Cranberry Brie Waffles

KPWB100 specifications

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