Throwback 60047 Manuel D'instructions page 15

Recipes
Cranberry Maple Syrup
• 1/4 cup maple syrup
• 1/4 cup cranberry sauce
1. Use a brush or paper towel to apply a generous coat of oil to each of the cavities on the
upper and lower baking plates. Plug Treat Baker into a 120V AC electrical outlet to preheat.
2. Prepare Waffle Sticks: Use a box grater or a food processor to shred raw sweet potato.
Place raw, shredded sweet potatoes in a microwave-safe bowl. Add 1/2 cup milk and cover
with a microwave-safe plate. Microwave100% power for 3 minutes. Use heatproof oven mitts
to remove sweet potatoes. Add butter in chunks to hot potatoes, as it melts, mash with a fork
and set aside to cool.
3. Whisk flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, pecans and salt together
in a medium mixing bowl. Make a small well in the center of the dry ingredients.
4. Break an egg into a small bowl and whisk lightly. Add egg plus remaining 3/4 cup milk, and
vanilla to the sweet potatoes. Then add mixture to the well.
5. Whisk until batter is just combined. Batter should be thick and creamy, like pudding.
Add milk to thin if needed.
6. When the red READY light illuminates, add 2 tablespoons batter into each waffle stick mold.
7. Bake for 5 minutes until waffles sticks are golden and crisp.
8. Prepare Syrup: Stir maple syrup, cranberry sauce and cinnamon together in a saucepan
over medium heat. Cook 5 to 7 minutes, stirring occasionally, until well combined and
heated through.
9. Serve waffle sticks with bowls of rich, warm Cranberry Maple Syrup for dipping.
Chocolate Waffle Sticks with Caramel Banana Topping
Makes: 12 waffle sticks
• 3/4 cup Bisquick® Baking Mix
• 1/2 cup sugar
• 1/4 cup cocoa, unsweetened
SO-313867_60047_Throwback_Treat Baker_W&S_IM_145x210_R10.indd 14
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 1 tablespoons vegetable oil
• 1/2 cup strong brewed coffee
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2017-07-24 9:32 AM