Cuisinart WAF-F15 Manual Del Usuario página 9

Good-Night Waffles
Most of the mixing for these waffles is done the
night before. In the morning, just mix in the eggs,
vanilla extract and a pinch of baking soda while
the waffle maker is heating. Leftover batter may
be covered and kept in the refrigerator for up to
3 days. Heat your waffle maker in the morning,
stir the batter and have a freshly baked waffle for
breakfast.
Makes about 6 waffles
½ cup lukewarm (105°F) water
1 tablespoon granulated sugar
2¼ teaspoons (1 packet) active dry yeast
2 cups whole milk, warmed
(about 105°F)
½ cup unsalted butter, melted and
cooled
1 teaspoon salt
2 cups all-purpose flour
2 large eggs, lightly beaten
2 teaspoons pure vanilla extract
¼ teaspoon baking soda
The night before, or at least 8 hours before
baking, combine the warm water, granulated
sugar and yeast. Let stand 10 minutes, until
foamy. Stir in the warm milk, melted butter and
salt. Beat in the flour until smooth (this may be
done using a hand mixer on low speed).
Wrap bowl tightly with plastic wrap and let stand
overnight (or for 8 hours) on the countertop; do
not refrigerate.
When ready to bake, preheat your Cuisinart
4-Slice Belgian Waffle Maker on setting #5 or
preferred setting* (Ready light will illuminate
when preheated).
While the waffle maker is heating, stir the eggs,
vanilla extract and baking soda into the batter.
Use measuring cup to measure out batter. Pour
into waffle grids. Use a heatproof spatula to
spread the batter evenly over the grids. Close
cover and rotate 180˚ to the right. Bake the
waffles until the Ready light turns off and then on
again. Rotate 180˚ to the left. Remove waffle and
repeat with remaining batter. For best results, do
not open waffle maker during cooking process.
Waffles may be kept warm in a low (200°F/95°C)
oven. Arrange waffles on a cookie sheet on a
rack in the oven. Serve with sliced fresh fruit, jam,
powdered sugar, a warm fruit syrup, or
whipped cream.
*We recommend using setting #5 to achieve
a golden-brown baked Belgian waffle. Adjust
the browning control if you prefer lighter or
darker waffles.
Calories 373 (49% from fat) • carb. 38g • pro. 10g
fat 20g • sat. fat 12g • chol. 123mg • sod. 501mg
These waffles taste like freshly baked pumpkin
muffins and are delicious served with warm
Makes about 6 waffles
1½ cups all-purpose flour
1 ounce finely chopped walnuts or
pecans (best if toasted first)
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
¾ cup pumpkin purée
(canned solid-pack pumpkin)
2 large eggs, separated
®
1 cup whole milk
¼ cup real maple syrup (do not use
pancake syrup)
3 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
3 large egg whites
In a large bowl, combine the flour, chopped nuts,
cornstarch, baking powder, salt, cinnamon,
ginger, and nutmeg. Stir to blend and reserve.
In a second bowl, combine the pumpkin purée,
egg yolks, milk, maple syrup, melted butter, and
vanilla extract; stir until smooth. Add the liquid
ingredients to the dry ingredients and stir to
blend until smooth, using a whisk. In a clean, dry
bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the batter.
Preheat your Cuisinart
Maker on setting #5 or preferred setting* (Ready
9
Nutritional information per waffle:
calc. 117mg • fiber 1g
Pumpkin-Nut
Belgian Waffles
maple syrup.
4-Slice Belgian Waffle
®