heavenly belgian waffles
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recipe by : |
serving size :4 |
cuisine : |
main ingred. : |
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amount measure ingredient -- preparation method |
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1-3/4 cup | flour |
1 Tbsp | baking powder |
2 Tbsp | malted-milk powder |
2 | egg yolks |
1-3/4 cup | milk |
1/2 cup | cooking oil or melted |
| shortening |
2 | egg whites |
| ice cream |
| fruit pecan sauce- |
4 small | ripe bananas |
| lemon juice |
1 pint | strawberries --fresh or |
| thawed --frozen unsweetened |
2/3 cup | sugar --brown |
1/3 cup | butter or margarine |
2 Tbsp | rum or orange juice |
1/2 cup | broken --toasted pecans |
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in a large mixing bowl, stir together the flour, baking powder and |
malted-milk powder. in a medium mixing bowl, beat the egg yolks. beat |
in |
the milk and cooking oil or shortening. add to the flour mixture all at |
once, stirring till blended but still slightly lumpy. in a small mixer |
bowl, beat egg whites till stiff peaks form. gently fold into the |
egg-flour |
mixture, leaving a few fluffs of egg white. do not overmix. bake |
waffles |
in belgian waffle-maker or regular waffle-maker according to |
manufacturer's |
directions. (to keep waffles hot for serving, place in a single layer on |
a |
wire rack on a baking sheet in a warm oven.) prepare fruit-pecan |
sauce. |
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fruit-pecan sauce: peel bananas, cut in half lengthwise, then cut |
crosswise |
into thirds. brush with lemon juice. halve the strawberries. in a large |
skillet, heat brown sugar and butter or margarine over medium heat till |
the |
mixture melts, stirring occasionally. add the bananas and |
strawberries; |
cook, uncovered, till bananas are heated through, turning once. stir in |
rum |
or orange juice, then the pecans. serve waffles topped with ice cream |
and warm fruit-pecan sauce. |
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note: for a quick variation, sprinkle each |
waffle with 1 tbsp chopped nuts; crumbled, crisp-cooked bacon; or chopped |
granola before closing iron. |
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notes: belgian waffles are a mainstay at |
midwest brunches. here's our delicious version, topped with ice cream and |
a |
warm fruit and pecan sauce. |
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from: jim weller source: midwest living magazine |
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per serving (excluding unknown items): 287 calories; 18g fat (55.3% |
calories |
from fat); 4g protein; 29g carbohydrate; 2g dietary fiber; 148mg |
cholesterol; 319mg sodium. exchanges: 1/2 lean meat; 1/2 fruit; 3 1/2 |
fat; |
1 1/2 other carbohydrates. |
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* exported from bigoven * |
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(ID: 75714) Mirror: rec.food.recipes: Thu, Oct 21, 2004 |