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Pecan or Macadamia Nut Waffles: Sprinkle 1 Tbsp. (15 ml) finely chopped pecans
or macadamia nuts over preheated waffle grids. Pour ¾ cup (200 ml) batter over nuts
and close Waffle Maker. Bake as directed.
Bacon Waffles: Cook bacon strips. Pour ¾ cup (200 ml) batter over waffle grids.
Cut 1 strip bacon in half, lay over batter and close Waffle Maker. Bake as directed.
Cheese Waffles: Fold in 1½ cups (375 ml) shredded cheddar cheese into batter.
Bake as directed. Serve with syrup or your favorite creamed entrée.
Blueberry Waffles: Fold 2 cups (500 ml) fresh blueberries into batter. Pour ¾ cup (200 ml)
batter over grids. Bake until golden.
Chocolate Chip Waffles: Fold 1 cup (250 ml) chocolate chips into batter. Bake as directed.
1 cup butter or margarine (softened)
1 ½ cups sugar
2 eggs
/
tsp. baking powder
olutions.
1
8
am
In a large bowl, beat butter, sugars and eggs together. Add all dry ingredients along with
water and lemon rind, and blend until smooth. Pour approximately ¾ cup batter into
utions, 20
waffle iron. Bake as directed.
8 prepared Macadamia Nut Waffles
1 cup (250 ml) sugar
3 Tbsp. (45 ml) cornstarch
1 can (8 oz. or 277 g) crushed
pineapple, drained reserving juice
Cold water
den
In a large sauté pan, combine sugar and cornstarch. Measure pineapple juice and enough
eam
cold water to equal 1 ¼ cups (300 ml). Combine water mixture, orange juice and sugar
onsumer
mixture. Cook over medium heat until thickened, stirring constantly. Add coconut,
.
cherries and pineapple. Heat through. Keep warm on low heat. Slowly pour rum over
top of mixture. Carefully ignite. Place a scoop of vanilla ice cream over each waffle.
When flame dies, spoon sauce over ice cream. Serve immediately.
en Chine
¼ cup (50 ml) shortening or oil
/
cup (150 ml) sugar
2
3
2 squares (1 ounce or 28 g each)
baking chocolate, melted
3 egg yo lks
1½ cups (375 ml) all-purpose flour
Preheat Waffle Maker. In a large mixing bowl, cream shortening and sugar at medium-low
until fluffy. Add chocolate and egg yolks. Beat well. Add milk alternately with combined
dry ingredients. Mix well. Add vanilla and nuts. By hand, gently fold in beaten egg white.
Pour ¾ cup (200 ml) batter over grids. Close Waffle Maker and bake until steam no longer
escapes, about 3-5 minutes. Waffle will crisp as it cools. Repeat. Serve hot or cold with
vanilla ice cream, chocolate syrup and chopped walnuts or pecans.
2 jaune d'œufs
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emon
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A pretty dessert that is guaranteed to please your guests
C
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Here's a no-fuss dessert idea!
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w
weet
affles
3 ¼ cups flour
1 packet of vanilla sugar
1 ¾ cups water
grated rind of 1 lemon
D
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affles
1 can (6 oz. or 170 g) frozen
orange juice concentrate, thawed
½ cup (125 ml) flaked coconut
/
cup (75 ml) Maraschino cherries, chopped
1
3
¼ cup (50 ml) 150 Proof rum
Vanilla ice cream
B
w
rownie
affles
1 Tbsp. (15 ml) baking powder
¼ tsp. (1 ml) salt
1¼ cups (300 ml) milk
½ tsp. (2 ml) vanilla
½ cup (125 ml) chopped nuts
3 egg whites, stiffly beaten
English-5
C
éGères et
roquantes
½ c. à thé (2 ml) de sel
Yield: 8–10 Waffles
Yield: 5 Waffles
Yield: 6 Waffles
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