Oster CKSTWFBF05 Waffle Iron User Manual


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Classic Buttermilk Waes
1
1
⁄2 cups all-purpose our 3 large eggs, separated
1
⁄2 cup cornstarch 3 tbsp. granulated sugar
2 tbsp. cornmeal (optional) 1
3
⁄4 cups buttermilk
1 tbsp. baking powder
1
⁄2 tsp. pure vanilla extract
3
⁄4 tsp. baking soda
1
⁄2 cup (1 stick) unsalted butter,
1 tsp. salt melted
In large bowl, sift or whisk together our, cornstarch, cornmeal,
baking powder, baking soda and salt to blend thoroughly; set
aside. In mixer bowl, beat egg whites until soft peaks form. Add
sugar; continue beating just until sti peaks form. Set aside.
Whisk together egg yolks, buttermilk and vanilla to blend.
Using rubber spatula, stir buttermilk mixture into our mixture,
blending until dry ingredients are moistened. (There should
still be small lumps; do not over mix.) Stir in melted butter. Fold
in beaten egg whites until combined. Pour batter onto hot,
greased wae maker and bake.
Makes about 5
1
⁄2 cups batter
Wae Tip: Cornstarch makes the waes crisper. If you don’t
have cornstarch, you could still make great waes by omitting
cornstarch and increasing our to 2 cups. Bake as directed
Buttermilk Blueberry Waes
Pour batter onto bottom grid of wae maker; sprinkle batter
with fresh (or defrosted frozen) blueberries. Close wae maker
and bake as directed.
Old World Belgian Waes (yeast-leavened)
2
1
⁄2 cups all-purpose our 3 large eggs
3 tbsp. granulated sugar
1
⁄3 cup unsalted butter, melted
1
1
⁄2 tsp. active dry yeast 1 tsp. pure vanilla extract
1
1
⁄4 tsp. salt 2 cups very warm milk
(120 to130ºF to activate yeast)
In large bowl, whisk together our, sugar, yeast and salt to
blend. In medium bowl, whisk together milk, eggs, butter and
vanilla; add to dry ingredients, mixing until large lumps are
moistened. Cover; let rise in a warm, draft-free place 1 hour or
until light and bubbly (Or, cover and refrigerate overnight.) Stir
down batter; pour onto hot, greased wae maker and bake.
Makes about 4
1
⁄2 cups batter
Whole Wheat Waes (carb smart with whole grain goodness)
3
⁄4 cup whole wheat our 1 egg, separated
1
⁄4 cup wheat bran
3
⁄4 cup skim or nonfat milk
2 tbsp. wheat germ 1 tbsp. honey (optional)
1 tsp. baking powder 2 tbsp. unsalted butter, melted
1
⁄4 tsp. salt
In medium bowl, whisk together whole wheat our, wheat
bran, wheat germ, baking powder and salt to blend thoroughly;
set aside. In mixer bowl, beat egg white just until sti peaks
form; set aside. Whisk together egg yolk, milk and honey. Using
rubber spatula, stir milk mixture into our mixture, blending just
until dry ingredients are moistened. (There should still be small
lumps; do not over mix.) Stir in melted butter. Fold in beaten
egg white until combined. Pour batter onto hot, greased wae
maker and bake.
Makes about 2 cups batter
10
11
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