Ingredients:
1 package (20 ounces) frozen unsweetened peach slices, thawed and chopped
2 cups water
1/2 to 2/3 cup confectioners' sugar
1/8 teaspoon ground cinnamon
1 tablespoon cornstarch
2 tablespoons cold water
Directions:
In a large saucepan, combine the peaches, water, confectioners' sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Combine the cornstarch and cold water until smooth; gradually add to the peach mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: about 3-1/2 cups.
Sunday, February 21, 2010
Waffles with Vanilla Sauce
Ingredients:
1-2/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, separated
3-2/3 cups milk, divided
6 tablespoons vegetable oil
1/2 cup sugar
1 teaspoon vanilla extract
Fresh strawberries
Directions:
In a bowl, combine flour, baking powder and salt. In another bowl, beat egg yolks lightly. Add 1-2/3 cups milk and oil; stir into dry ingredients just until moistened. Set aside 1/4 cup batter in a small bowl. Beat egg whites until stiff peaks form; fold into remaining batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. In a saucepan, heat sugar and remaining milk until scalded. Stir a small amount into reserved batter; return all to pan. Bring to a boil; boil for 5-7 minutes or until thickened. Remove from the heat; add vanilla and mix well (sauce will thicken upon standing). Serve over waffles. Top with berries. Yield: 6-8 waffles (6-1/2 inches).
1-2/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, separated
3-2/3 cups milk, divided
6 tablespoons vegetable oil
1/2 cup sugar
1 teaspoon vanilla extract
Fresh strawberries
Directions:
In a bowl, combine flour, baking powder and salt. In another bowl, beat egg yolks lightly. Add 1-2/3 cups milk and oil; stir into dry ingredients just until moistened. Set aside 1/4 cup batter in a small bowl. Beat egg whites until stiff peaks form; fold into remaining batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. In a saucepan, heat sugar and remaining milk until scalded. Stir a small amount into reserved batter; return all to pan. Bring to a boil; boil for 5-7 minutes or until thickened. Remove from the heat; add vanilla and mix well (sauce will thicken upon standing). Serve over waffles. Top with berries. Yield: 6-8 waffles (6-1/2 inches).
Dutch Cream Waffles
Ingredients:
1 cup all-purpose flour
1/4 teaspoon salt
3 eggs, separated
1 cup heavy whipping cream
Directions:
In a large mixing bowl, combine flour and salt. In a small mixing bowl, beat egg yolks on low while adding cream. Beat for 1 minute. Add to flour mixture; combine on low speed, then beat on medium-high until smooth.
In another small mixing bowl and with clean beaters, beat egg whites on high until stiff peaks form. Gently fold into batter.
Bake in a preheated waffle iron according to manufacturer's directions. Serve with warm maple syrup or fresh fruit in season. Yield: 2-3 servings.
1 cup all-purpose flour
1/4 teaspoon salt
3 eggs, separated
1 cup heavy whipping cream
Directions:
In a large mixing bowl, combine flour and salt. In a small mixing bowl, beat egg yolks on low while adding cream. Beat for 1 minute. Add to flour mixture; combine on low speed, then beat on medium-high until smooth.
In another small mixing bowl and with clean beaters, beat egg whites on high until stiff peaks form. Gently fold into batter.
Bake in a preheated waffle iron according to manufacturer's directions. Serve with warm maple syrup or fresh fruit in season. Yield: 2-3 servings.
Light 'n' Crispy Waffles
Ingredients:
2 cups biscuit/baking mix
2 eggs, lightly beaten
1/2 cup vegetable oil
1 cup club soda
Directions:
In a small bowl, combine the biscuit mix, eggs and oil. Add club soda and stir until smooth. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 12 waffles. Serve with bananas, mandrin oranges and strawberries with maple syrup.
2 cups biscuit/baking mix
2 eggs, lightly beaten
1/2 cup vegetable oil
1 cup club soda
Directions:
In a small bowl, combine the biscuit mix, eggs and oil. Add club soda and stir until smooth. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 12 waffles. Serve with bananas, mandrin oranges and strawberries with maple syrup.
Black Forest Waffles
Ingredients:
1-3/4 cups cake flour
6 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, separated
1 cup milk
2 squares (1 ounce each) unsweetened baking chocolate
3 tablespoons shortening
1 cup heavy whipping cream, whipped
3 tablespoons confectioners' sugar
1 can (21 ounces) cherry pie filling
Fresh mint, optional
Directions:
In a mixing bowl, combine flour, sugar, baking powder and salt. Combine egg yolks and milk; stir into dry ingredients. In a double boiler or microwave, melt the chocolate and shortening. Add to batter; mix well. In another mixing bowl, beat egg whites until stiff peaks form; fold into the batter.
Bake in a preheated waffle iron according to manufacturer's directions until browned. Combine whipped cream and confectioners' sugar. Serve waffles topped with whipped cream and pie filling. Garnish with mint if desired. Yield: 5 waffles (about 6-3/4 inches).
1-3/4 cups cake flour
6 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, separated
1 cup milk
2 squares (1 ounce each) unsweetened baking chocolate
3 tablespoons shortening
1 cup heavy whipping cream, whipped
3 tablespoons confectioners' sugar
1 can (21 ounces) cherry pie filling
Fresh mint, optional
Directions:
In a mixing bowl, combine flour, sugar, baking powder and salt. Combine egg yolks and milk; stir into dry ingredients. In a double boiler or microwave, melt the chocolate and shortening. Add to batter; mix well. In another mixing bowl, beat egg whites until stiff peaks form; fold into the batter.
Bake in a preheated waffle iron according to manufacturer's directions until browned. Combine whipped cream and confectioners' sugar. Serve waffles topped with whipped cream and pie filling. Garnish with mint if desired. Yield: 5 waffles (about 6-3/4 inches).
Pecan Waffles
Ingredients:
1-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, separated
1-3/4 cups milk
1/2 cup vegetable oil
1 cup chopped pecans
Maple syrup
Directions:
In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter.
Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup. Yield: 8-10 waffles (4-1/2 inches).
1-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, separated
1-3/4 cups milk
1/2 cup vegetable oil
1 cup chopped pecans
Maple syrup
Directions:
In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter.
Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup. Yield: 8-10 waffles (4-1/2 inches).
Cream Waffles
Ingredients
1 cup cream
2 large eggs, separated
1 cup all-purpose flour
1 Tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Preheat waffle iron. Mix cream and egg yolks together in large bowl. In separate bowl, mix flour, sugar, and baking powder; sift into cream mix. Stir and mix together. Whip egg whites and salt just until stiff. Fold gently into cream/flour mix and spoon into waffle iron. Bake until medium-brown and keep warm in oven until ready to serve. Serve with lightly sweetened whipped cream and fresh sliced berries.
1 cup cream
2 large eggs, separated
1 cup all-purpose flour
1 Tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Preheat waffle iron. Mix cream and egg yolks together in large bowl. In separate bowl, mix flour, sugar, and baking powder; sift into cream mix. Stir and mix together. Whip egg whites and salt just until stiff. Fold gently into cream/flour mix and spoon into waffle iron. Bake until medium-brown and keep warm in oven until ready to serve. Serve with lightly sweetened whipped cream and fresh sliced berries.
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