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30
4 ounces Brie cheese
3 cups all-purpose flour
1 teaspoon active dry yeast
1 teaspoon sugar
1
⁄2 teaspoon salt
1
⁄4 teaspoon nutmeg
1 cup coarsely chopped dried
cranberries
1
1
⁄2 cups milk
1
⁄2 cup water
1
⁄2 cup butter or margarine, cut up
2 eggs
Purchased raspberry syrup, if desired
Dice cheese into
1
⁄4-inch cubes; spread in single layer on foil-lined plate. Place in freezer;
cover when frozen.
In large bowl, combine flour, yeast, sugar, salt, and nutmeg; stir in cranberries. Set aside.
In medium saucepan, place milk, water, and butter. Heat over low heat until mixture is very
warm (120°F to 130°F), stirring frequently. Add milk mixture to flour mixture; mix well. Add
eggs; mix well. Cover with plastic wrap, and refrigerate overnight or let stand at room
temperature at least 1 hour until batter is light and bubbly.
Break cheese apart; stir into batter.
Set preheated waffle baker timer to 3 minutes and 45 seconds. Spread 1 cup batter into
top side of waffle baker. Close top; start timer and rotate baker. Fill second side of baker;
rotate baker again.
When signal sounds, remove first waffle. Remove second waffle. Repeat with remaining
batter. Serve with raspberry syrup, if desired.
Yield: 4 servings (1 waffle per serving).
Per serving: About 800 cal, 23 g pro, 99 g carb, 36 g total fat, 21 g sat fat,
205 mg chol, 780 mg sod.
CRANBERRY BRIE WAFFLES