heavenly belgian waffles
 
recipe by : 
serving size :4 
cuisine : 
main ingred. : 
 
amount measure ingredient -- preparation method 
  --------------------------------
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
 
 
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 
wire rack on a baking sheet in a warm oven.) prepare fruit-pecan 
sauce. 
 
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. 
 
note: for a quick variation, sprinkle each 
waffle with 1 tbsp chopped nuts; crumbled, crisp-cooked bacon; or chopped 
granola before closing iron. 
 
notes: belgian waffles are a mainstay at 
midwest brunches. here's our delicious version, topped with ice cream and 
warm fruit and pecan sauce. 
 
from: jim weller source: midwest living magazine 
 
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. 
 
 
 
 
* exported from bigoven * 
 
 
(ID: 75714) Mirror: rec.food.recipes: Thu, Oct 21, 2004


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