Dutch Cream Waffles With Maple Honey Butter Food

DUTCH CREAM WAFFLES WITH MAPLE HONEY BUTTER

Steps:

• 1. In a large mixing bowl, combine flour and salt. In a small mixing bowl beat egg yolks on low, add cream slowly while mixing. Beat for 1 minute. (I used half milk, as I didn't have enough cream) Add to flour mixture, mixing on low speed until mostly incorporated then mix on medium high speed until smooth.
• 2. In another bowl, beat egg whites on high until stiff peaks form. Gently fold into batter.
• 3. Preheat waffle iron. Drop 1/2 c or so of batter onto waffle iron and proceed according to manufacturer's instructions.
• 4. Serve warm with Maple Honey Butter and Warm Maple Syrup, if desired.
• 5. Maple Honey Butter: I almost always have this on hand. It is soooo good on so many things from bagels to squash. It stores well in refrigerator for up to a month, that's the longest I've ever had it last, so it might be good longer, but I don't know. lol Place all ingredients for the butter into a medium bowl and mix on low until incorporated, then on medium high for 2 minutes...you want to make sure your get it all whipped together or the maple syrup with start to break down the butter. (like separated) IF this happens to you after a couple days, just re beat it.

CORNFLAKE WAFFLES WITH HONEY SAUCE

Steps:

• In a bowl, combine flour, cornflakes, baking powder and salt. Beat egg yolks lightly; add milk and oil. 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. For honey sauce, combine honey, syrup, butter, cinnamon and nutmeg in a saucepan. Cook and stir on medium-low until heated through.

BAKED CHICKEN AND WAFFLES WITH MAPLE GRAVY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even thickness.
• Place panko and 1/3 cup flour into separate shallow bowls.
• Combine 1 egg, milk, and Dijon mustard in another shallow bowl. Dip each chicken breast into the mixture; coat in the panko mixture. Place breaded chicken breasts on a baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reduce oven temperature to 200 degrees F (95 degrees C).
• Combine 1 cup flour, whole wheat flour, baking soda, and salt in a bowl.
• Mix buttermilk, 1 egg, and 2 tablespoons butter together in another bowl. Whisk gently into the flour mixture. Beat together until batter is smooth.
• Preheat a waffle iron according to manufacturer's instructions. Add about 1/2 cup batter into the preheated waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Transfer waffle to a wire rack set over a baking sheet; place in the oven to keep warm. Repeat with the remaining batter.
• Heat 3 tablespoons butter in a heavy saucepan over medium heat. Add 3 tablespoons flour; cook, stirring constantly, until golden brown, 2 to 3 minutes. Whisk in chicken stock slowly. Increase heat to medium-high; bring gravy to a boil. Cook, stirring constantly, until thickened, about 10 minutes. Season with salt and pepper; stir in maple syrup. Reduce heat to low until ready to serve over the baked chicken and waffles.