FRESH CRANBERRY WAFFLES WITH ORANGE BUTTER SAUCE
From The New Americana Cookbook. Serve the waffles with the orange butter sauce on the side. Also, another option is to use up leftover cranberry relish if you have any.
Provided by COOKGIRl
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 969.7, Fat 21.1, SaturatedFat 7.9, Cholesterol 35.2, Sodium 891.8, Carbohydrate 166.8, Fiber 5.4, Sugar 109.8, Protein 33.5
LEMON CRANBERRY WAFFLES
I love anything with lemon cranberry and when I finally got the plain waffle recipe down right, I thought I'd try making waffles with my favourite flavour. These turned out pretty well and I'm happy with them. They make great healthy snacks because they are yummy even without the syrup.
Provided by Jellie Beanie
Categories Breakfast
Time 50m
Yield 14-16 waffles
Number Of Ingredients 11
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!
Nutrition Facts : Calories 158.7, Fat 9, SaturatedFat 1.8, Cholesterol 49, Sodium 163.1, Carbohydrate 15.5, Fiber 0.5, Sugar 2, Protein 3.8
CRANBERRY-WALNUT BELGIAN WAFFLES
Belgian waffles have larger squares and deeper pockets than American waffles. I make mine with nutrition boosters like whole wheat, flaxseed, cranberries and toasted walnuts. -Laura McDowell, Portland, Maine
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 477 calories, Fat 20g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 506mg sodium, Carbohydrate 69g carbohydrate (38g sugars, Fiber 7g fiber), Protein 10g protein.
LEMON-CRANBERRY MUFFINS
I made these for my Dad for Father's Day this year. The recipe comes from Allrecipes.com. They're good, but I think mine need a little something extra. The recipe calls for lemon-extract, but I didn't have any, so instead I used the zest of one lemon, plus the juice from half. Still a little lacking in lemon flavour, so I think I'll make a lemon glaze to brush on top before I give them to him! I also omitted the almonds, as I was trying to make them as close to the muffins he buys on the road as I could! Not overly sweet.
Provided by KT_Z4571
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil, and extract. Stir into dry ingredients just until moistened. Fold in cranberries.
- FIll paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 268.3, Fat 12.4, SaturatedFat 2, Cholesterol 38.1, Sodium 209.9, Carbohydrate 35.4, Fiber 1.3, Sugar 17.2, Protein 4.5
LEMON CRANBERRY MUFFINS
These are my husband's favourite muffins - every time I decide to make a few batches, he insists I make these.
Provided by Seedbeads
Categories Quick Breads
Time 32m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF.
- Stir flour, baking powder and salt together.
- In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
- In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
- Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
- I have no idea how long these take in a 12-cup pan.
Nutrition Facts : Calories 377.3, Fat 11.8, SaturatedFat 2.4, Cholesterol 36.7, Sodium 408.6, Carbohydrate 61.9, Fiber 1.9, Sugar 26, Protein 6.8
CRANBERRY LEMON BARS
Provided by Erin Jeanne McDowell
Categories dessert
Time 3h55m
Yield Makes 12 large or 24 small bars
Number Of Ingredients 14
Steps:
- For the cranberry-lemon juice: Cook the cranberries, lemon juice and sugar in a medium saucepan over medium to medium-low heat, stirring occasionally, until the cranberries soften and begin to burst, 10 to 12 minutes. Use an immersion blender to puree the mixture until smooth inside the saucepan. Cool while you make the crust.
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with nonstick cooking spray and line with parchment paper, leaving at least 2 inches of excess on either side to help you unmold the bars later.
- Cream the butter, confectioners' sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, 4 to 5 minutes. Add the all-purpose flour, almond flour and salt and mix on low speed until the mixture comes together. Scrape the bowl well, then mix on low speed again.
- Crumble the crust into the prepared baking dish and carefully press into an even layer with your hands or the bottom of a measuring cup.
- Bake until lightly golden brown at the edges, 15 to 17 minutes. Cool completely.
- For the filling: Whisk the cooled cranberry-lemon juice mixture with the eggs, egg yolks and sea salt in a large bowl until well combined. Add the melted butter and whisk well to combine. Pour the filling into the cooled crust. Gently transfer to the oven and bake until the center of the custard sets, 24 to 28 minutes. Cool to room temperature, then chill for at least 2 hours before slicing and serving.
More about "lemon cranberry waffles food"
MERRY CRANBERRY WAFFLES • PINT SIZED BAKER
From pintsizedbaker.com
평점 161회 섭취량당 칼로리 555 범주 Breakfast
- Place the syrup into a pot with the cranberries and vanilla. Cook over medium heat until the cranberries pop. Remove from the heat and let cool while making the waffles.
- Place the cranberries and sugar into a bowl. Microwave for 2 minutes. Stir and allow to cool while making your favorite waffle batter.
- When your waffle maker is ready, pour half the batter for a waffle in, add a tablespoon of cranberries, then add the rest of the batter. Cook your waffle as directed.
LOW CARB CRANBERRY WAFFLES - KETO & LOW CARB …
From ketovegetarianrecipes.com
요리 American예상 독서 시간 2분범주 Breakfast1회 섭취량당 칼로리 193
- Place all of the ingredients except for the cranberry sauce in a blender and pulse until the batter is smooth
- Pour enough of the waffle mixture into the waffle maker to cover the base and spoon a tablespoon of cranberry sauce over each waffle. Spoon more waffle batter over the cranberries. Cook each waffle until firm and golden.
CRANBERRY-LEMON COOKIES RECIPE - FOOD NETWORK …
From foodnetwork.com
5/5 (13)범주 Dessert저자 Richmond Flores for Food Network Kitchen From난이도 Easy
10 BEST LEMON CRANBERRY MUFFINS RECIPES | YUMMLY
From yummly.com
CINNAMON ROLL WAFFLES WITH MAPLE CRANBERRY SAUCE
From dancingthroughtherain.com
LEMON BLUEBERRY WAFFLES WITH GLAZE RECIPE | LITTLE SPICE JAR
From littlespicejar.com
61 BEST THANKSGIVING LEFTOVER RECIPE IDEAS - FOOD NETWORK
From foodnetwork.com
3 REASONS TO AVOID FOOD ADDITIVES, COLORANTS AND …
From loovfood.com
PUMPKIN CRANBERRY WAFFLES - ELLIE KRIEGER
From elliekrieger.com
CRANBERRY LEMON MUFFINS {EASY RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
BEST LEMON CORNMEAL WAFFLES WITH STRAWBERRY RHUBARB SYRUP …
From foodnetwork.ca
7 CRANBERRY-LEMON RECIPES
From allrecipes.com
STRAWBERRY LEMON SORBET ON A WAFFLE CONE, REGULAR - MYFITNESSPAL
From myfitnesspal.com
LEMON BLUEBERRY WAFFLES - LEMON BLOSSOMS
From lemonblossoms.com
CRANBERRY WAFFLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRANBERRY BUTTERMILK WAFFLES - KITSCHEN CAT
From kitschencat.com
10 BEST CRANBERRY WAFFLES RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love