FG_SwivelBakerManual 7/17/07 10:33 PM Page 25
Next Day Cornmeal Waffles
Makes about 6 waffles
INGREDIENTS
11/2 cups
1package active dry yeast 1/2 teaspoon salt
13/4 cups milk
2 eggs
1/3 cup cooking oil or melted butter
METHOD
1Combine all ingredients in a large mixing bowl and beat with an
electric mixer until thoroughly combined. Cover bowl and place in refrig- erator overnight or up to 24 hours.
2When ready to use the next day, stir batter. Place 1 cup of batter in SwivelBaker™ and cook to desired doneness.
Recipes courtesy of Marian Getz and Debra Murray
French Toast
Makes 4 Servings
INGREDIENTS
4 eggs
1 cup half & half
1 tablespoon sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
4 slices brioche or other egg bread cut 1” thick
METHOD
1Preheat SwivelBaker™ for 10 minutes on high setting. Cover waffle plates with a light coating of nonstick spray.
2In a shallow, wide bowl, whisk together the eggs, half & half, sugar, vanilla, and cinnamon until combined. Dip bread slices in egg mixture and coat both sides completely. Place onto waffle plates, close, pressing gently and flip. Set timer for 2 minutes. Serve with butter and syrup.
Recipes courtesy of Marian Getz and Debra Murray
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