Cran Orange Waffles Food

CRAN-ORANGE WAFFLES

Steps:

• In a large bowl, combine the flours, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, egg white, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in cranberries and pecans. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. , For syrup, in a small saucepan, combine the cranberries, sugar and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly., Remove 1/2 cup cranberries with a slotted spoon; set aside. In a blender, combine the water, syrup and remaining cranberry mixture; cover and process until smooth. Pour into a serving dish; stir in reserved cranberries. Serve with waffles.

CRANBERRY-WALNUT BELGIAN WAFFLES

Steps:

• Grease a Belgian waffle iron with cooking spray; preheat to medium-high. Whisk together first six ingredients and 1/8 teaspoon salt. In a separate bowl, whisk together eggs, milk, butter and vanilla. Add to flour mixture; stir until just combined. Fold in 3/4 cup cranberries and walnuts., Pour 1/3 cup batter into each quarter of waffle iron, spreading batter to edges. Close; cook until waffle iron stops steaming and waffle is golden brown, about 4 minutes. Repeat with remaining batter., Meanwhile, in a small saucepan, combine maple syrup, granulated sugar, water, remaining cranberries and remaining salt. Bring to a boil; reduce heat, and simmer, 6-8 minutes. Remove from heat; stir in lemon juice. Serve with waffles.

CRANBERRY WALNUT PANCAKES

Steps:

• Mix dry ingredients in a large bowl and set aside.
• In a small bowl, beat eggs. Add oil and buttermilk, Beat together, and set aside.
• Preheat griddle to 400 degrees.
• Just before cooking, add wet ingredients to dry and stir just until mixed, then fold in cranberries and walnuts; stir just until mixed and drop onto hot griddle by 1/3 cupfuls. Flip pancake over when light brown on the bottom.

LEMON CRANBERRY WAFFLES

Steps:

• Separate the eggs. Beat the egg whites until frothy. Add 1 tbsp of sugar and beat until peaks starts forming. Set aside.
• Spray Pam on waffle iron. Preheat waffle iron.
• Sift the dry ingredients into a medium sized bowl. Add the egg yolks and the rest of the ingredients to the bowl. Beat until no lumps. Fold the stiff egg whites into the batter using a spatula.
• When the waffle iron is hot, add ½ cup (about 2 soup laddles) of batter to the center of the waffle iron, quickly spread batter horizontally. Close the top and cook for 2-2'15 minutes.
• Leftover waffles can be frozen. When you want to eat them later on, just pop them quickly into the toaster oven for a few minutes and they'll taste just like fresh waffles!

FRESH CRANBERRY WAFFLES WITH ORANGE BUTTER SAUCE

Steps:

• Preheat the waffle iron until very hot. Grease with cooking oil. If using the optional chopped nuts, lightly roast in dry skillet and set aside.
• Chop the fresh cranberries finely and mix with the sugar.
• Place the nonfat yogurt and cottage cheese in a blender and puree. Place in mixing bowl and stir in the buttermilk and vanilla extract.
• Sift the flour and baking powder together. Whip the flour mixture into the buttermilk mixture. Stir in the sugared cranberries.
• Beat egg whites to soft peaks and fold into batter gently.
• To make the orange butter sauce, cook the butter, honey, and fresh orange juice over medium-high heat for 15 minutes. DO NOT boil. Stir in fresh orange zest.
• Garnish waffles with nuts if desired. Serve warm.