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onds. Close lid of waffle iron – green indicator
light will turn off. When green indicator light
turns on again, waffle is ready. Open lid and
carefully remove baked waffle. Repeat with
remaining batter. For best results, serve imme-
diately.
*This is a little less than half of a 15-ounce
can. Measure out
3
⁄4 cup of the remaining
pumpkin and freeze to make these waffles
at another time.
Nutritional information per waffle:
Calories 307 (51% from fat) • carb. 30g • pro. 8g
• fat 18g • sat. fat 3g • chol. 51mg • sod. 269 mg
• calc. 86 mg • fiber 2g
OATMEAL RAISIN WAFFLES
These waffles taste like an oatmeal
raisin cookie. They are delicious when
spread with apple butter.
Makes 18 waffles
1
⁄4 cup plus 2 tablespoons packed light
brown sugar
3 cups all-purpose flour
2 cups oatmeal (regular rolled oats,
not quick oats)
4 teaspoons ground cinnamon
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 cups buttermilk
4 large eggs, lightly beaten
3
⁄4 cup vegetable oil (you may substitute
unsalted butter, melted and cooled)
1 teaspoon vanilla extract
1
1
⁄3 cups raisins
Crumble the brown sugar to remove any lumps
and place in a medium bowl with flour, oatmeal,
cinnamon, baking powder, baking soda, and
salt. Stir to blend. Add buttermilk, eggs, oil, and
vanilla. Stir until well blended and smooth. Stir
in raisins. Let batter rest 5 minutes before using.
Preheat your Cuisinart
®
Waffle Iron on setting #3.
When preheated, green indicator light will
illuminate. Pour 2 cups of batter along the
center of the lower grid; spread batter using a
heatproof spatula to within
1
⁄2 inch of the edge of
the grid. Close lid of waffle iron – green indica-
tor light will turn off. When green indicator light
turns on again, waffle is ready. Open lid and
remove baked waffle. Repeat with remaining
batter. For best results, serve immediately.
Nutritional information per waffle:
Calories 278 (36% from fat) • carb. 38g • pro. 7g
• fat 11g • sat. fat 2g • chol. 49mg • sod. 351mg
• calc. 77mg • fiber 2g
CHOCOLATE BUTTERMILK
WAFFLES
Great for breakfast, or try as a base
for a hot fudge sundae.
Makes 24 waffles
3 cups all-purpose flour
1 cup unsweetened cocoa, sifted
1
⁄4 cup granulated sugar
1
⁄4 cup light brown sugar, packed
4 teaspoons baking soda
1 teaspoon salt
4 eggs, lightly beaten
2 teaspoons vanilla extract
3
⁄4 cup unsalted butter, melted,
cooled slightly
2 cups buttermilk
2 cups lowfat yogurt (plain or vanilla)
2 cups semisweet chocolate chips
Place flour, cocoa, sugars, baking soda, and
salt in a medium mixing bowl. Stir to combine.
Stir in eggs, vanilla, butter, buttermilk, and
yogurt successively, making sure each ingredi-
ent is incorporated well. Finally stir chocolate
chips into batter. Let batter rest 5 minutes before
using. Preheat your Cuisinart
®
Waffle Iron on set-
ting #3.
When preheated, green indicator light will
illuminate. Pour 2 cups of batter along the
center of the lower grid. Allow batter to spread
toward edges for 5 seconds. Close lid of waffle
iron – green indicator light will turn off. When
green indicator light turns on again, waffle is
ready. Open lid and carefully remove baked
waffle. Repeat with remaining batter. For best
results, serve immediately.
Nutritional information per waffle:
Calories 267 (43% from fat) • carb. 34g • pro. 5g
• fat 13g • sat. fat 7g • chol. 53 mg • sod. 327mg
• calc. 71mg • fiber 4g
LEMON WAFFLES
Makes 30 waffles
3 cups all-purpose flour
3
⁄4 cup granulated sugar
8