Belgian Waffles with Berry Cream
 
http://www.bettycrocker.com/recipes/ 
 
with their sweet whipped cream topping loaded with strawberries and 
blueberries, these waffles are equally popular for dessert! 
 
total: 15 min 
prep: 10 min 
bake: 5 min 
 
makes 12 waffles 4 inches each 
 
(total time will vary; cook or bake time is per batch.) 
 
2   eggs
1 cup  milk
2-1/3 cup  original bisquick® mix
2 Tbsp  sugar
1/4 cup  vegetable oil
  berry cream (below)
  additional berries, if desired
 
heat belgian or regular waffle iron; grease with cooking spray, 
vegetable oil or shortening. 
beat eggs in small bowl on high speed about 3 minutes or until thick 
and lemon colored. stir in milk. beat in bisquick and granulated sugar 
on low speed until smooth. gently fold in oil. 
pour by slightly less than cupfuls onto center of hot waffle iron. 
close lid of waffle iron. 
bake about 5 minutes or until steaming stops. carefully remove 
waffle. top with berry cream and additional berries. 
 
berry cream 
 
1 cup  whipping (heavy) cream
1/4 cup  powdered sugar
2 cup  sliced strawberries or 1 package (10 ounces) sliced frozen
  strawberries, thawed and drained
1/2 cup  fresh or frozen (thawed and drained) blueberries
 
beat whipping cream and powdered sugar in medium chilled bowl on high 
speed until stiff. fold in strawberries and blueberries. 
 
high altitude (3500-6500 ft) 
no changes. 
 
do-ahead 
make waffles ahead of time and freeze. you can reheat them in the 
toaster or in a 350ºf oven for about 5 minutes. 
 
success hint 
to prevent waffles from sticking, season the waffle iron according to 
the manufacturer.s directions. after each use, remove all traces of 
baked-on batter or crumbs. 
 
planned-overs 
chances of having leftover berry cream are slim, but just in case: 
refrigerate 1 to 2 days and use to top pancakes, ice cream, pound cake, 
brownies or shortcake. 
 
 
 
-- 
(ID: 5830) Mirror: rec.food.recipes: Tue, Oct 12, 2004


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