Cherry Chip Waffles With Cherry Syrup Food

CHERRY CHIP WAFFLES WITH CHERRY SYRUP

Steps:

• Preheat waffle maker. In a small saucepan, cook and stir sugar and 1/2 cup water over medium heat until sugar is dissolved. Add cherries; cook and stir until cherries are tender, 3-5 minutes. Mix cornstarch and remaining 2 tablespoons water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove and keep warm., In a large bowl, whisk flour, baking powder, cinnamon and baking soda. In another bowl, whisk buttermilk, eggs, oil and extract until blended. Add to dry ingredients; stir just until moistened. Stir in cherries and chocolate chips. Bake waffles according to manufacturer's directions until golden brown. Serve with syrup and, if desired, additional chocolate chips., Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight container. Freeze cherry syrup in a freezer container. To use, partially thaw cherry syrup in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high until heated through, 30-60 seconds.

CHERRY SYRUP

Steps:

• Bring cherries and water to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 20 minutes., Add sugar and butter; cook and stir until sugar is dissolved. Remove from the heat; stir in extract and cinnamon., Cool leftovers; transfer to airtight containers. Store in the refrigerator for up to 2 weeks.

BANANA & BLUEBERRY WAFFLES WITH CHERRY SAUCE

Steps:

• Cherry Sauce: Using a large pot combine sugar, almond extract, water and corn syrup.
• Bring to a boil over medium heat, stirring often.
• Next reduce the heat to a simmer and add the lime rind and cherries and simmer for 5 - 10 minutes longer.
• If you want a thicker sauce add 1 1/2 tsps of cornstarch and 3 tsps of water to a mug, whisk well to remove lumps.
• Add to hot cherry sauce bringing to a boil, cook until desired thickness is achieved.
• Cream Topping: In a large bowl whip sour cream and mascarpone cheese until a soft peak forms then gently mix into the whipped cream.
• Place covered in fridge until needed.
• Waffles: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
• In a smaller bowl whisk together the buttermilk, 2% milk, mascarpone cheese and egg yolks.
• Next gently whisk the milk mixture into the flour mixture until just combined.
• Beat the egg whites until stiff. Gently fold into the waffle batter then add the blueberries and diced bananas.
• Brush hot waffle iron lightly with vegetable oil and pour batter into each waffle mold.
• Cook waffles according to manufacturer's instructions until golden (3 minutes).
• Place waffles in low oven in 1 layer to stay crisp.
• When ready to assemble, place waffle or waffles on plate, place a generous amount of topping in center of waffles and pour desired amount of cherry sauce over top and ENJOY.

PECAN WHOLE-WHEAT WAFFLES WITH CHERRY SAUCE

Steps:

• Cherry Sauce: Combine cherries with maple syrup and honey in a small saucepan.
• Bring to simmering (meanwhile, start toasting your pecans for the waffles and make the waffle batter).
• Dissolve cornstarch in water and stir into cherry mixture.
• Cook, stirring, 1 minute or until thickened.
• Remove from heat.
• Makes 2 1/2 cups.
• Waffles: Heat waffle iron. Heat oven to 225. (I heated my oven at 350 to toast the pecans and didn't bother heating at 225 because there weren't any leftovers to keep warm).
• Combine flours, toasted pecans, baking powder, nutmeg, and salt in a large bowl.
• Make a well in the center.
• Whisk butter and brown sugar in a medium-size bowl until blended.
• Whisk in eggs and milk.
• Add to well and stir to blend.
• Let stand 5 minutes.
• Coat waffle iron lightly with nonstick cooking spray (if my iron needs coating, I use my butter wrappers to coat instead because I prefer the butter flavor and it makes good use of all the butter).
• Spoon batter onto iron.
• Cover and cook 4 minutes or until browned.
• Remove waffles. Stack between sheets of waxed paper on a baking sheet and keep warm in heated 225 oven (I skipped this step).
• Repeat with remaining batter and serve with sauce.
• Combine flo.