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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 3/4 cup (200 ml) batter over nuts and close
Waffle/Sandwichmaker. Bake as directed.
Bacon Waffles: Cook bacon strips. Pour 3/4 cup (200 ml) batter over waffle grids.
Cut 1 strip bacon in half, lay over batter and close Waffle/Sandwichmaker. Bake as directed.
Cheese Waffles: Fold in 1-1/2 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 3/4 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)
1-1/2 cups sugar
2 eggs
1/8 tsp. baking powder
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 3/4 cup batter into
waffle iron. Bake as directed.
A pretty dessert that is guaranteed to please your guests
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
In a large sauté pan, combine sugar and cornstarch. Measure pineapple juice and enough cold
water to equal 1-1/4 cups (300 ml). Combine water mixture, orange juice and sugar 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.
1/4 cup (50 ml) shortening or oil
2/3 cup (150 ml) sugar
2 squares (1 ounce or 28 g each)
baking chocolate, melted
3 egg yolks
1-1/2 cups (375 ml) all-purpose flour
Preheat Waffle/Sandwichmaker. 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 3/4 cup (200 ml) batter over grids.
Close Waffle/Sandwichmaker 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.
V
ARIATIONS
L
S
EMON
WEET
A
D
LOHA
ESSERT
1 can (6 oz. or 170 g) frozen orange juice concentrate, thawed
1/2 cup (125 ml) flaked coconut
1/3 cup (75 ml) Maraschino cherries, chopped
1/4 cup (50 ml) 150 Proof rum
vanilla ice cream
C
B
HOCOLATE
ROWNIE
Here's a no-fuss dessert idea!
English-5
W
AFFLES
3-1/4 cups flour
1 packet of vanilla sugar
1-3/4 cups water
grated rind of 1 lemon
W
AFFLES
W
AFFLES
1 Tbsp. (15 ml) baking powder
1/4 tsp. (1 ml) salt
1-1/4 cups (300 ml) milk
1/2 tsp. (2 ml) vanilla
1/2 cup (125 ml) chopped nuts
3 egg whites, stiffly beaten
Y
: 8 – 10 W
IELD
AFFLES
Y
: 5 W
IELD
AFFLES
Y
: 6 W
IELD
AFFLES
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