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ALOHA DESSERT WAFFLES
A pretty dessert that is guaranteed to please your guests
8
prepared Macadamia Nut Waffles 1 can (6 oz. or 170 g) frozen orange juice
(previous page) concentrate, thawed
1 cup (250 ml) sugar 1/2 cup (15 ml) flaked coconut
3 Tbsp. (45 ml) cornstarch 1/3 cup (75 ml) chopped maraschino cherries
1 can (8 oz. or 277 g) crushed 1/4 cup (50 ml) 150-proof rum
pineapple, drained reserving juice vanilla ice cream
cold water
In a large sauté pan, combine sugar and cornstarch. Measure pineapple juice and
enough cold water to equal 1-1/4 cups (300 ml). Combine water mixture, orange juice
and sugar mixture. Cook over medium heat until thickened, stirring constantly.
Add coconut, cherries and pineapple. Heat through. Keep warm on low heat.
Slowly pour rum over top of mixture. Carefully ignite. Place a scoop of vanilla ice cream
over each waffle. When flame dies, spoon sauce over ice cream. Serve immediately.
YIELD: 8 WAFFLES
CHOCOLATE BROWNIE WAFFLES
Here’s a no-fuss dessert idea!
1/4 cup (50 ml) shortening or oil 1 Tbsp. (15 ml) baking powder
2/3 cup (150 ml) sugar 1 tsp. (1 ml) salt
2 squares (1 ounce or 28 g each) 1-1/4 cups (300 ml) milk
baking chocolate, melted 1/2 tsp. (2 ml) vanilla
3 egg yolks 1/2 cup (125 ml) chopped nuts
1-1/2 cups (375 ml) all-purpose flour 3 egg whites, stiffly beaten
Preheat Waffle Maker. In a large mixer bowl, cream shortening and sugar at
medium-low until fluffy. Add chocolate and egg yolks. Beat well. Add milk
alternately with combined dry ingredients. Mix well. Add vanilla and nuts.
By hand, gently fold in beaten egg white. Pour 1/2 cup (125 ml) batter over grids.
Close Waffle Maker and bake until steam no longer escapes, about 3-5 minutes.
Waffle will crisp as it cools. Repeat. Serve hot or cold with vanilla ice cream,
chocolate syrup and chopped walnuts or pecans.
YIELD: 9 WAFFLES