Cinnamon Raisin Waffles Food

CINNAMON-RAISIN WAFFLES

Steps:

• In a small bowl whisk together the flour, the sugar, the baking powder, and the salt. In a bowl whisk together the egg, 2 tablespoons of the butter, 1/2 cup water, the raisins, and the cinnamon, add the flour mixture, and stir the batter until it is just combined. Heat a waffle iron until it is hot, brush it with the oil, and pour half the batter onto it. Cook the waffle according to the manufacturer's instructions, transfer it to a baking sheet, and keep it warm, uncovered, in a warm oven. Make another waffle with the remaining batter in the same manner. Serve the waffles with the syrup and the additional butter.

WAFFLE CINNAMON FRENCH TOAST

Steps:

• Heat the waffles in the microwave, about five or ten seconds on each side. You want it to be mostly defrosted, but not totally hot.
• Whisk the egg white and soymilk in a small bowl, and add cinnamon and Splenda to taste.
• Dip each waffle in the egg mixture, making sure to get the egg into the nooks in the waffles. Sprinkle each side of the waffles with some more cinnamon and sugar, and cook over medium heat in a nonstick pan sprayed with cooking spray for about five minutes, or until nicely browned.
• Sprinkle with more cinnamon and Splenda to serve, if desired.

CINNAMON BUTTERMILK WAFFLES

Steps:

• Mix dry ingredients in a small bowl.
• In a separate bowl, whisk eggs until well blended (I use a kitchenaid mixer); stir in the buttermilk and butter.
• Stir in the dry ingredients until well mixed, adding enough of the milk to make the batter thin enough to flow from a spoon. I use the whole 1/4 cup.
• Bake in a lightly oiled waffle iron until medium brown, about 3 minutes in mine.
• Serve hot.

CINNAMON ROLL WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Whisk flour, white sugar, baking powder, and 1 teaspoon salt together in a large bowl. Beat warm milk, 1/3 cup melted butter, eggs, and 1 teaspoon vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is lumpy and just-moistened.
• Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
• Stir brown sugar, 1/2 cup melted butter, and cinnamon together in a bowl. Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt together in another bowl.
• Place waffles on a plate and drizzle cinnamon mixture and cream cheese mixture over the top.

CINNAMON-RAISIN WHOLE WHEAT WAFFLES

Steps:

• Make the spread: beat the cream cheese and heavy cream together in a small bowl with a hand-held mixer; beat in the cinnamon and sugar; cover and refrigerate until needed (keeps for up to 5 days).
• Make the waffles: if your raisins aren't moist and plump, place them in a heatproof bowl and pour boiling water over them; let the raisins steep for a minute, drain, turn out onto a paper towel and pat dry; set aside.
• Preheat waffle iron; if you want to hold the finished waffles until serving, preheat oven to 200°.
• Melt the butter; reserve.
• In a big bowl, whisk the flours, baking powder, baking soda, salt, and cinnamon until combined; whisk in both the sugars.
• In another bowl, beat together the buttermilk, vanilla, and eggs with a whisk until well mixed.
• Pour the liquid ingredients over the dry ingredients and whisk until just combined; fold in the raisins and melted butter into the batter.
• Lightly butter or spray the grids of your iron.; brush or spray the grids again only if subsequent waffles stick.
• Spoon out ½ to 2/3 cup of batter onto the iron; use a metal spatula or wooden spoon to spread it almost to the edge of the grids.
• Close the lid and bake until browned and set.
• Serve the waffles immediately or keep them, in single layer, on a rack in the preheated oven while you make the rest of the batch.
• Serve topped with Velvet Cream Cheese Spread.