FG_SwivelBakerManual 7/17/07 10:33 PM Page 19
Chocolate Waffles
Makes 4 waffles
INGREDIENTS
2 large eggs
1/4 cup melted butter 2 teaspoons vanilla
1 cup buttermilk 3/4 cup sugar
1cup all - purpose flour 1/2 cup cocoa
1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon kosher salt
METHOD
1In a large mixing bowl, whisk eggs, butter and vanilla until smooth.
2Add butter, milk and sugar and whisk to blend. Sift in all remaining ingredients and whisk just until blended.
3Spray preheated SwivelBaker™ with nonstick baking spray. Scoop up a slightly rounded cup of batter and pour into the center of the baker. Using the bottom of the cup, gently but quickly nudge the batter towards the edges to even it out. Close the lid and flip over. Set timer for 5 minutes on dark setting.
PRESENTATION
Serve with your favorite ice cream, whipped cream or chocolate sauce.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Pumpkin Praline Waffles
Makes 6 waffles
INGREDIENTS
2 cups
2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt
2 teaspoons ground ginger
2 teaspoons cinnamon 1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
11/2 cups cooked, pureed pumpkin 1/2 cup brown sugar, packed
6 tablespoons melted butter
2 cups buttermilk
1/3 cup toasted, chopped pecans 1/3 cup raisins
4 eggs, separated (whites will be whipped separately)
METHOD
1In a large bowl whisk together all dry ingredients.
2Add all wet ingredients minus egg whites. Whisk to combine.
3In a separate bowl, whisk egg whites to soft peaks (tips curl).
4Fold whipped egg whites into batter.
5Spray preheated SwivelBaker™ with nonstick baking spray. Scoop up a slightly rounded cup of batter and pour into the center of the baker. Using the bottom of the cup, gently but quickly nudge the batter towards the edges to even it out. Close the lid and flip over. Set timer for 5 minutes on dark setting.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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