Countrywaffleswithmaplepecanbutter Food

BELGIAN WAFFLES WITH HOMEMADE CINNAMON SUGAR BUTTER AND SAUTEED CIDER APPLES

Steps:

• For the waffles: Preheat your waffle iron and brush the grate with butter. Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl.
• Whisk together the eggs, melted butter and buttermilk in a small bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Set the batter aside at room temperature for 20 minutes. Cook the waffles according the manufacturer's directions until golden brown. Remove to a baking rack. Cut or tear each waffle into quarters. Top each quarter with some of the cinnamon sugar butter and sauteed apples.
• For the sauteed apples: Combine the apple cider, light brown sugar, and cinnamon sticks in a large saute pan over high heat and boil until reduced by half and thickened to a syrup.
• Remove the cinnamon stick, whisk in the butter and add the apples and cook until soft and caramelized. Set aside.
• For the homemade cinnamon sugar butter: Combine the heavy cream and salt in a stand mixer fitted with the whisk attachment and beat until it becomes butter. Combine the sugar and cinnamon in a small bowl and fold into the butter. Scrape into a bowl. (Yield: 1 cup)

CHEDDAR AND BACON CORNMEAL WAFFLE SANDWICHES WITH MAPLE MUSTARD

Steps:

• Preheat the oven to 300 degrees F.
• Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl. Whisk together the buttermilk, butter, 1/4 cup of the maple syrup and eggs in a medium bowl until combined. Add the wet ingredients to the dry ingredients, and stir until just combined.
• Heat a waffle iron according to the manufacturer's directions. Spray the grates of the waffle iron with nonstick cooking spray. Use a scant 1/2 cup of the batter per grid, close the cover and cook until golden brown or when the steam stops emerging from the waffle iron, about 4 minutes. Repeat with remaining batter. The recipe will make 6 waffles.
• Meanwhile, whisk together the Dijon mustard and the remaining 2 tablespoons of the maple syrup in a small bowl.
• Place 3 waffles on a large baking sheet in a single layer and spread some of the mustard over the tops of each waffle. Sprinkle the cheese evenly over the top. Place in the oven until the cheese has melted.
• Arrange one-third of the bacon slices on the cheesy waffles and drizzle with a little more of the Dijon mustard mixture. Top with the reserved 3 waffles. Slice on the diagonal and serve warm.

COUNTRY WAFFLES WITH MAPLE PECAN BUTTER

Steps:

• In medium bowl, combine butter and syrup; Heat waffle iron.
• In medium bowl, beat eggs.
• Add milk and oil; blend well.
• Add flour; mix well.
• For each waffle, pour batter into hot waffle iron.
• Bake until steaming stops and waffle is golden brown.
• Serve waffles with maple pecan butter.

BUTTERMILK WAFFLES WITH TWO TOPPINGS

Steps:

• Preheat a well-seasoned or non-stick Belgian or standard waffle iron. Preheat oven to 200°F.
• In a large bowl whisk together flour, baking powder, baking soda, and salt and stir in buttermilk, butter, and eggs, stirring until smooth (batter will be thick).
• Spoon batter into waffle iron, using 1/2 cup batter for a 4-inch-square Belgian waffle or 1/4 cup batter for a 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturers's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner.
• Serve waffles with Brie sauce and hard-boiled eggs or compote. Makes about twelve 4-inch Belgian waffles or about twenty-four 4-inch standard waffles.
• Make Tarragon Brie Sauce with Hard-boiled Eggs:
• In a small bowl stir together flour and mustard. In a heavy saucepan melt butter over moderately low heat and whisk in flour mixture until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and simmer mixture, whisking occasionally, 2 minutes, or until thickened. Add wine and simmer, whisking occasionally, 1 minute.
• Remove pan from heat and stir in Brie. Cook sauce over low heat, stirring constantly, until cheese is melted and sauce is smooth (do not let boil). Pour sauce through a sieve into another heavy saucepan. Sauce may be made up to this point 1 day ahead, cooled, uncovered, and chilled, its surface covered with plastic wrap. Reheat sauce over low heat, stirring, before proceeding (do not let boil). Stir into sauce lemon juice, tarragon, parsley, pepper, and salt to taste.
• Cut eggs into wedges. Arrange eggs on waffles and top with sauce. Makes about 2 1/2 cups sauce.
• Make Dried Fruit Compote:
• Peel and core apples and cut into 3/4-inch-thick wedges. In a large saucepan combine apples, sugar, dried fruit, and 1 1/4 cups cranberry-raspberry juice and bring to a boil. Simmer mixture over moderate heat 1 minute, or until apples are just tender, and remove pan from heat.
• In a small bowl stir together arrowroot and remaining 1/4 cup cranberry-raspberry juice and stir into compote. Cook compote over moderately low heat, stirring gently, until liquid is thickened and clear (do not let boil). Compote may be made up to this point 1 day ahead, cooled, uncovered, and chilled, covered. Reheat compote over low heat, stirring gently, before proceeding (do not let boil). Stir lemon juice into compote and serve warm over waffles. Makes about 5 cups compote.

BUTTERMILK WAFFLES

Steps:

• Preheat waffle iron. Put a rack in middle of oven and preheat oven to 200°F.
• Whisk together flour, baking powder, baking soda, and salt in a large bowl. Add buttermilk, butter, and eggs and stir until smooth (batter will be thick).
• Brush waffle iron lightly with vegetable oil, if necessary, and spoon batter into waffle iron, using 1/2 cup batter for each 4-inch-square Belgian waffle or 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly. Cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make more waffles with remaining batter in same manner.
• Serve with butter and maple syrup.

SUNDAY SUPPER BUTTERMILK WAFFLES

Steps:

• Start heating waffle iron.
• Melt butter.
• Sift together flour, baking powder, baking soda, and salt.
• Beat eggs until foamy, then add buttermilk.
• Add milk-egg mixture to dry ingredients.
• Beat just enough to moisten dry ingredients.
• Stir in slightly cooled butter.
• Pour batter into waffle iron.
• Bake until steaming stops.
• Remove waffle and place on warm plate.
• Reheat waffle iron before pouring more batter.

MOM'S BEST WAFFLES

Steps:

• In a large bowl, stir together flour, baking powder, sugar and salt. Add milk, eggs and oil; mix well.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

SAVORY SOUTHWESTERN WAFFLES

Steps:

• Preheat waffle iron according to manufacturer's instructions.
• Beat egg whites in a large bowl until fluffy. Fold in milk, butter, and honey. Add cornmeal, flour, baking powder, and salt, stirring slowly until batter is smooth. Fold in corn and green chile peppers.
• Scoop some batter onto waffle iron; cook until golden brown and crisp or until waffle iron stops steaming, 3 to 4 minutes. Repeat with remaining batter.

BUTTERMILK PECAN WAFFLES

Steps:

• In a large bowl, whisk flour, baking powder, baking soda and salt. In another bowl, whisk buttermilk and eggs until blended. Add to dry ingredients; stir just until moistened. Stir in butter. , Pour about 3/4 cup batter onto a lightly greased preheated waffle maker. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden brown. Repeat with remaining batter and pecans.

PEANUT BUTTER WAFFLES

Steps:

• Heat waffle iron and preheat oven to 275 degrees; set a wire rack in a rimmed baking sheet and place in oven. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a blender, blend butter and peanut butter until smooth, 1 minute. Add buttermilk and eggs and blend until combined, 1 minute. Add buttermilk mixture to flour mixture and stir just until batter is combined.
• Brush waffle iron with butter and pour in 1/2 to 3/4 cup batter, leaving a 1/2-inch border on all sides. Close iron and cook until waffles are golden brown, 2 to 4 minutes. Transfer waffles to rack in oven to keep warm; repeat with remaining batter. Serve with bananas and maple syrup.