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8. 9.
Waffle Baker Use and Care Guide
CHOCOLATE WAFFLES
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2-1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups milk
2 large eggs, beaten
1/3 cup butter, melted
1-1/2 teaspoons vanilla
Lightly grease and preheat the Waffle Baker. Sift flour, cocoa, sugar,
baking powder, and salt into a large mixing bowl. Set aside. In a
medium bowl, with an electric mixer at low speed, combine the milk,
eggs, butter, and vanilla. With a wooden spoon, stir the liquid
ingredients into the dry ingredients until moistened. Pour batter
(batter will be thin) onto the center of each waffle section of the Grid
Surface. Close the Lid and bake. Repeat with the remaining batter.
Serve with raspberry syrup. (syrup recipe follows.)
YIELD: approximately 12 - 4 inch waffles
RASPBERRY SYRUP RECIPE
1 cup water
1 cup sugar
1 package frozen raspberries in syrup (10 ounce)
Combine the water and sugar in a large sauce pan. Cook over
medium heat, stirring constantly, until the sugar is dissolved.
Continue cooking until the mixture thickens slightly, about
10 minutes. Stir in the frozen raspberries and cook, stirring until the
berries are thawed. Bring to a boil, continue cooking until the syrup
thickens slightly, about 5 - 10 minutes. Serve warm over chocolate
waffles.
CHEESE and BACON WAFFLES
12 slices lean bacon, cut in half
2 large eggs
2 cups self-rising flour
1/2 cup butter, melted
1-3/4 cups milk
1-1/2 tablespoons packed brown sugar
4 teaspoons baking powder
1 cup sharp cheddar cheese, shredded
Cook the bacon crisp and flat. Drain the bacon half strips on paper
towels and set aside. Lightly grease and preheat Waffle Baker. In a
large mixing bowl, beat the eggs with an electric mixer until fluffy.
Add the flour, butter, milk, brown sugar, and baking powder and beat
with an electric mixer until just smooth. With a rubber spatula, fold
the cheddar cheese gently into the batter. Pour batter onto the center
of each waffle section of the Grid Surface. Immediately place 2 half
slices of cooked bacon onto each waffle section of the Grid Surface.
Close Lid and bake. Repeat with the remaining batter. Remove waffles
upon desired crispness. Great topped with cooked eggs any style.
YIELD: approximately 14 - 4 inch waffles