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Rotating Waffle Baker Use and Care Guide
BELGIAN WAFFLES
2
2
⁄3 cups all-purpose flour
2
1
⁄4 tsp. RED STAR
®
active
dry yeast
2 tablespoons sugar
1 teaspoon salt
1
3
⁄4 cups milk
1
⁄4 cup water
1
⁄4 cup butter
3 eggs, separated
1. Sift flour, yeast, salt and sugar
together in a bowl.
2. In a microwave or double boiler,
heat milk, water and butter until
very warm, 120°-130°F (butter
does not need to melt).
3. Use an electric mixer to blend
the eggs into the milk mixture.
4. Pour the milk mixture into the
dry ingredients and use the
mixer to mix thoroughly.
5.
Cover the bowl tightly with plas-
tic wrap or foil and refrigerate
for at least 6 hours or overnight.
CRAISINS
®
AND PECAN
WAFFLES
1
3
⁄4 cups all-purpose flour
2 teaspoons baking powder
1
⁄2 teaspoon salt
3 eggs, separated
2 tablespoons sugar
1 teaspoon vanilla
1
1
⁄2 cups milk
1
⁄2 cup vegetable oil
1 cup craisins
®
(sweetened dried
cranberries)
1 cup chopped pecans
1.
Sift flour, baking powder, and
salt together in a bowl.
2. Use an electric mixer to beat
the whites until soft peaks form.
Sprinkle in the sugar and
continue to beat until stiff.
Blend in vanilla.
3. Use the Mixer to blend egg
yolks, milk and vegetable oil
together.
4. Pour the milk mixture into the
dry ingredients and whisk
together until just mixed.
5. Gently fold egg white mixture,
craisins
®
and pecans into the
batter.
CHOCOLATE CHIP WAFFLES
1
3
⁄4 cups all-purpose flour
2 teaspoons baking powder
1
⁄2 teaspoon salt
3 eggs, separated
2 tablespoons sugar
1
1
⁄2 cups milk
1
⁄2 cup vegetable oil
1 cup semi-sweet chocolate chips
1. Sift flour, baking powder, and
salt together in a bowl.
2. Use an electric mixer to beat
the whites until soft peaks form.
Sprinkle in the sugar and
continue to beat until stiff.
3. Use the Mixer to blend egg
yolks, milk and vegetable oil
together.
4. Pour the milk mixture into the
dry ingredients and whisk
together until just mixed.
5. Gently fold egg white mixture
and chocolate chips into the
batter.
For Higher-Fiber Waffles
◆ Substitute
1
⁄2-cup, or more, of white flour with whole wheat flour.
◆ Substitute
1
⁄4-cup of wheat or white flour with oat bran.
For Sugar-Free Waffles
◆ Substitute sugar with Splenda
®
No Calorie Sweetener or any
other sugar substitute. Follow package directions for
substitution quantities.
◆ Enjoy your sugarless waffles with sugar-free maple syrup. There
are many wonderful brands available on the market today.
Waffle Recipes
BASIC WAFFLES
1
3
⁄4 cups all-purpose flour
2 teaspoons baking powder
1
⁄2 teaspoon salt
3 eggs, separated
2 tablespoons sugar
1
1
⁄2 cups milk
1
⁄2 cup vegetable oil
1. Sift flour, baking powder, and
salt together in a bowl.
2. Use an electric mixer to beat
the whites until soft peaks
form. Sprinkle in the sugar
and continue to beat until stiff.
3.
Use the Mixer to blend egg
yolks, milk and vegetable oil
together.
4. Pour the milk mixture into the
dry ingredients and whisk
together until just mixed.
5. Gently fold egg white mixture
into the batter.
CORN WAFFLES
2 (8
1
⁄2 oz) packages corn
muffin mix
2 eggs
1
⁄4 cup vegetable oil
1
1
⁄2 cups milk
1 (15-oz) can whole kernel corn,
drained
2 (4-oz) cans chopped green
chilies, drained
2 cups grated American cheese
1. Use a spoon to stir corn muffin
mix, eggs, vegetable oil, and
milk together. The batter will
be slightly lumpy.
2. Stir in corn, chilies and cheese.
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