Oster 3884 Recipes, English-4, Quick Waffles, Blender Cornmeal Waffles, Light ’N Crisp Waffles

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	RECIPES
	QUICK WAFFLES
3 eggs	2 cups flour
1 cup milk	1/2 tsp. salt
1/2 cup melted butter or margarine	1 Tbsp. baking powder
1 Tbsp. vanilla (optional)	2 tsp. sugar

Beat whole eggs in a bowl until thick. Beat milk, melted butter and vanilla into eggs. In a separate bowl, combine remaining ingredients. Sift into egg mixture, and mix well. Bake as

directed.YIELD: 6 – 8 WAFFLES

Variation: Cinnamon – Apple. Add 1 apple peeled and shredded, 1 tsp. vanilla and 1/2 tsp. cinnamon to batter.

BLENDER CORNMEAL WAFFLES

Enjoy a crisp waffle that’s prepared in seconds

1 egg (or equivalent)	2 Tbsp. (30 ml) cornmeal
3/4 cup (200 ml) milk*	2 tsp. (10 ml) baking powder
1/4 cup (50 ml) vegetable oil	2 tsp. (10 ml) sugar
1 cup (250 ml) all-purpose flour	1/4 tsp. (1 ml) salt
*low-fat or skim milk may be used

Preheat Waffle Maker. Put all ingredients into blender container. Cover and process at a medium-high speed until dry ingredients are moistened. Do not over-blend. Pour 3/4 cup (200 ml) batter over grids. Close Waffle Maker. Bake until steam no longer escapes,

about 3 – 5 minutes. Repeat. Serve while hot with warmed syrup. YIELD: 3 WAFFLES

EXTRA-SPECIAL WHOLE WHEAT WAFFLES

Feed the gang with these at Sunday Brunch

1 cup (250 ml) milk*	3 eggs (or equivalent)
1 cup (250 ml) water	1 package (1/4 ounce or 7 g)
1/4 cup (50 ml) butter or margarine	active dry yeast
1/4 cup (50 ml) honey	1/2 tsp. (2 ml) salt
2-2/3 cups (650 ml) whole wheat flour
*low-fat or skim milk may be used

Heat milk, water, butter and honey at 120°F (48°C). In large mixing bowl, combine flour, eggs, yeast, salt and warmed milk mixture. Mix at low to moisten, then medium-high for 1 minute. Cover and refrigerate several hours or overnight, stirring occasionally.

Preheat Waffle Maker. Pour 3/4 cup (200 ml) over grids. Close waffle maker, bake until steam no longer escapes, about 3 – 5 minutes. Repeat. Serve while hot with your favorite topping.

YIELD: 7 WAFFLES

LIGHT ’N CRISP WAFFLES

2 egg yolks	1/2 tsp. (2 ml) salt
2 cups (500 ml) milk	1/3 cup (75 ml) oil
2 cups (500 ml) all-purpose flour	2 egg whites, stiffly beaten
1 Tbsp. (15 ml) baking powder

Preheat Waffle Maker. Put all ingredients, except egg whites, in a large mixing bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 3/4 cup (200 ml) batter over grids. Close Waffle Maker, bake until steam no longer escapes, about 3 – 5 minutes. Repeat. Serve while hot with your favorite topping.

YIELD: 5 WAFFLES

English-4