Christmas Morning Rum Raisin Belgian Waffles Food

THE BEST FLUFFY CHRISTMAS MORNING WAFFLES

Steps:

• 1. Preheat the waffle iron. See above how we manage this on Christmas morning. 2. Add the egg yolks to a large bowl and place the egg whites in a separate bowl. Add the oil, vanilla, and green food coloring to the bowl with the egg yolks. Whisk to combine. 3. Then add the milk, flour, sugar, baking powder, and salt to the yolk mix. Whisk until just combined. 4. Beat the egg whites until light and frothy. Pour into the batter and fold in until just combined. 5. Spray the waffle iron with nonstick cooking spray and pour the batter on the bottom plate. Cook for 4 to 5 minutes, until the waffle iron stops steaming. Continue cooking until all the batter has been used. 6. While the waffles are cooking, make the glaze by whisking together the powdered sugar, vanilla, and milk until smooth and well combined. 7. Cut the waffles into quarters and stack three quarters on the plate to resemble a tree. Drizzle glaze over the top of the waffles and decorate with sprinkles.

CINNAMON BELGIAN WAFFLES

Steps:

• Preheat your waffle iron.
• In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
• Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

TRUE BELGIAN WAFFLES

Steps:

• In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

RUM RAISIN CHEESECAKE BARS

Steps:

• To make the crust, cream together the butter and brown sugar.
• Stir in the flour, and add the nuts.
• Press into a 8-9 inch square pan.
• Reserving some of the crumbs to use as a topping.
• Bake at 350 for 10-12 minutes; cool.
• With a mixer, beat the cream cheese until fluffy.
• Add the sugar, egg and rum, beating well.
• Stir in the raisins.
• Spread the mixture over the cooked crust, and sprinkle with the remaining crumbs.
• Bake in a 350 oven for about 20-25 minutes.

BANANA PECAN WAFFLES WITH RUM RAISIN SYRUP

Steps:

• To prepare the syrup: Combine SPLENDA® Granulated Sweetener and brown sugar in a small saucepan and whisk in the rum and water. Place over high heat and bring to a boil; let boil approximately 30 seconds, making sure the sugars have dissolved. Remove from the heat and add vanilla, cinnamon sticks and the raisins. Let cool while preparing waffles.
• To prepare waffles: Sift together the first five ingredients into a large mixing bowl. Mix in the pecans.
• Separate eggs. Beat the egg yolks in a medium mixing bowl. Add the buttermilk, melted butter and mashed bananas. Stir in the dry ingredients until just moistened; do not beat.
• Whip the egg whites until stiff peaks form. Fold egg whites gently into the batter. Pour the batter into a preheated lightly oiled or nonstick waffle iron and cook until golden brown but still moist inside, about 5 minutes.
• Remove the cinnamon sticks from the rum raisin syrup and pour syrup over warm waffles.