KitchenAid KPWB100 manual SUN-DRIED Tomato Carbonara Waffles, With Parmesan Butter

SUN-DRIED TOMATO CARBONARA WAFFLES

WAFFLES

6 slices bacon

2cloves garlic, minced

2cups all-purpose flour

2⁄3 cup shredded Parmesan cheese

3tablespoons chopped fresh basil or 1 tablespoon dried basil

1tablespoon baking powder

2teaspoons sugar

1⁄4 teaspoon salt

1⁄4 teaspoon black pepper

12⁄3 cups milk

2 eggs

1⁄3 cup extra virgin olive oil

1⁄3 cup chopped sun-dried tomatoes in olive oil, drained with 1 teaspoon liquid reserved

BUTTER

6tablespoons butter or margarine, softened

1teaspoon reserved liquid from sun-dried tomatoes in olive oil

1⁄4 cup shredded Parmesan cheese

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WITH PARMESAN BUTTER

WAFFLES

In medium skillet over medium-high heat, cook bacon until brown. Remove bacon; crumble. Set aside. Drain all but 1 tablespoon drippings from skillet. Add garlic; cook over medium-high heat for 1 minute, stirring often. Set aside.

In large bowl, combine flour, cheese, basil, baking powder, sugar, salt, and pepper. Add milk, eggs, oil, tomatoes, bacon, and garlic; mix until moistened. Some lumps may remain.

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 Parmesan Butter.

BUTTER

In small bowl, combine all butter ingredients.

Yield: 4 servings (1 waffle with 2 tablespoons butter per serving).

Per serving: About 820 cal, 24 g pro, 57 g carb, 56 g total fat, 22 g sat fat, 185 mg chol, 1,310 mg sod.