BELGIAN WAFFLES

2 2⁄3 cups all-purpose flour

2 1⁄4 tsp. RED STAR® active dry yeast

2 tablespoons sugar

1 teaspoon salt

1 3⁄4 cups milk

1⁄4 cup water

1⁄4 cup butter

3 eggs, separated

1.Sift flour, yeast, salt and sugar together in a bowl.

2.In a microwave or double boiler, heat milk, water and butter until very warm, 120°-130°F (butter does not need to melt).

3.Use an electric mixer to blend the eggs into the milk mixture.

4.Pour the milk mixture into the dry ingredients and use the mixer to mix thoroughly.

5.Cover the bowl tightly with plas- tic wrap or foil and refrigerate for at least 6 hours or overnight.

CRAISINS® AND PECAN

WAFFLES

1 3⁄4 cups all-purpose flour

2 teaspoons baking powder

1⁄2 teaspoon salt

3 eggs, separated

2 tablespoons sugar

1 teaspoon vanilla

1 1⁄2 cups milk

1⁄2 cup vegetable oil

1 cup craisins® (sweetened dried cranberries)

1 cup chopped pecans

1.Sift flour, baking powder, and salt together in a bowl.

2.Use an electric mixer to beat the whites until soft peaks form. Sprinkle in the sugar and

continue to beat until stiff. Blend in vanilla.

3.Use the Mixer to blend egg yolks, milk and vegetable oil together.

4.Pour the milk mixture into the dry ingredients and whisk together until just mixed.

5.Gently fold egg white mixture, craisins® and pecans into the batter.

CHOCOLATE CHIP WAFFLES

1 3⁄4 cups all-purpose flour

2 teaspoons baking powder

1⁄2 teaspoon salt

3 eggs, separated

2 tablespoons sugar

1 1⁄2 cups milk

1⁄2 cup vegetable oil

1 cup semi-sweet chocolate chips

1.Sift flour, baking powder, and salt together in a bowl.

2.Use an electric mixer to beat the whites until soft peaks form. Sprinkle in the sugar and continue to beat until stiff.

3.Use the Mixer to blend egg yolks, milk and vegetable oil together.

4.Pour the milk mixture into the dry ingredients and whisk together until just mixed.

5.Gently fold egg white mixture and chocolate chips into the batter.

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