Better Homes And Gardens Waffles Food

BETTER HOMES AND GARDENS WAFFLES

Steps:

• In a medium bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture.
• In another bowl, beat the eggs, slightly; stir in the milk, oil and the vanilla.
• Add the egg mixture all at once to the flour mixture. Stir until just moistened (the batter should still be slightly lumpy).
• Pour 1 to 1 1/4 cups batter onto the grids of a preheated, lightly greased waffle iron . Close the lid quickly and do not open until done.
• When done lift the waffles of the iron with a fork.
• Repeat the procedure with the remaining batter.

CRISPY SUGARED WALNUTS

Steps:

• Pre-heat oven to 375º.
• Place nuts in a pan and place in oven for 5 minutes; stir once.
• Butter the sides of a 2-quart saucepan.
• In the saucepan, combine sugar, cinnamon and salt.
• Heat and stir until the sugar is dissolved.
• Bring to a boil.
• Cook without stirring until mixture reaches 236º (soft ball stage).
• Remove from heat and beat by hand for one minute, or until the mixture just starts looking creamy.
• Add the vanilla and nuts.
• Stir until the nuts are coated and mixture is creamy.
• Turn onto buttered platter.
• Immediately use two spoons or forks to separate.
• Serve at room temperature.

EVERYDAY WAFFLES

Steps:

• Beat egg whites with an electric hand-mixer until stiff; set aside.
• Combine wet ingredients and beat lightly; combine flour, baking powder, and salt, and stir into wet ingredients.
• Fold in egg whites (without overmixing) so that a few fluffs of egg white remain visible.
• Bake until done in a hot waffle iron that has been very lightly sprayed with no-stick cooking spray.
• NOTE: Any leftover waffles freeze well - Just spread them out on a cookie sheet to IQF (individual quick freeze) each waffle, then store them stacked in a bread bag in the freezer - Remove one or two waffles at a time to pop in the toaster for a a great quick breakfast!

COCONUT WAFFLES

Steps:

• In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
• Pour 1/2 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer's directions (about 3 minutes or until golden brown). When done, use a fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with topping, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm.
• Nutrition Facts.