Évaluations - 4, GPA: 4
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Facilité d'utilisation
When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. Nutritional information per waffle: Calories 283 (55% from fat) • carb. 26g • pro. 6g • fat 18g • sat. fat 2g • chol. 46mg • sod. 277mg • calc. 71 mg • fiber 2g Apple Walnut Waffles Stir a teaspoon of cinnamon into maple syrup and warm to serve with Apple Walnut Waffles. Makes 24 waffles 1.2 cup plus 1 tablespoon packed brown sugar 6 4 cups all-purpose flour 3.4 cup whole wheat flour 3.4 cup honey toasted wheat germ 3 tablespoons baking powder 11.2 teaspoons salt 41.2 cups lowfat milk 6 large eggs, lightly beaten 1 cup vegetable oil 11.2 teaspoons vanilla extract 3 cups finely diced or shredded apple (1 apple, 8 ounces, peeled and cored) 11.2 cups finely chopped walnuts Crumble the brown sugar into a medium bowl to remove all lumps. Add the flours, wheat germ, baking powder and salt. Stir to blend. In another bowl, combine the milk, eggs, oil, and vanilla; stir with a whisk. Add the wet mixture to the dry mixture and stir until smooth. Stir in the apple and walnuts. Let batter rest 5 minutes before using. Preheat your Cuisinart® Waffle Iron on setting #3. When preheated, green indicator light will illuminate. Pour 2 cups of batter along the center of the lower grid; spread batter using a heatproof spatula to within 1.2 inch of the edge of the grid. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. Nutritional information per waffle: Calories 305 (48% from fat) • carb. 33g • pro. 8g • fat 16g • sat. fat 2g • chol. 57mg • sod. 319mg • calc. 85mg • fiber 2g Banana Walnut Waffles Classic waffles for a weekend brunch. Makes 24 waffles 4 cups all-purpose flour 4 tablespoons granulated sugar 2 tablespoons baking soda 1 teaspoon salt 4 eggs, lightly beaten 3.4 cup vegetable oil 2 cups vanilla yogurt, lowfat 11.2 cups whole milk 2 cups banana, mashed 1 cup walnuts, chopped Combine flour, sugar, baking soda, and salt in a mixing bowl and stir to combine. In a separate bowl whisk together the eggs and oil and stir into dry ingredients. Stir in yogurt and then milk until mixture is a smooth batter. Stir in banana and walnuts until incorporated. Let batter rest 5 minutes before using. Preheat your Cuisinart® Waffle Iron on setting #3. When preheated, green indicator light will illuminate. Pour 2 cups of batter onto the center of the lower grid. Allow batter to spread toward edges for 5 seconds. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. Nutritional information per waffle: Calories 223 (47% from fat) • carb. 25g • pro. 5g • fat 12g • sat. fat 2g • chol. 38mg • sod. 403mg • calc. 63mg • fiber 1g Pumpkin Walnut Waffles For a change, you may substitute dried cranberries, raisins or even mini chocolate morsels for the walnuts. Makes 18 waffles 31.2 cups reduced-fat milk 11.2 cups solid pack pumpkin* (not pumpkin pie filling) 3.4 cup vegetable oil 4 large eggs, lightly beaten 41.2 cups all-purpose flour 1.2 cup packed light brown sugar 2 tablespoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1.2 teaspoon salt 11.2 cups chopped walnuts Place the milk, pumpkin, oil, and eggs in a bowl. Stir until smooth; reserve. Place the flour in a large bowl. Crumble the brown sugar to remove the lumps; add to the flour along with the baking powder, baking soda, cinnamon, and salt. Stir to blend. Add the liquid ingredients and whisk until smooth. Let batter rest 5 minutes before using. Preheat your Cuisinart® Waffle Iron on setting #3. When preheated, green indicator light will illuminate. Stir walnuts into batter. Pour 2 cups of batter along the center of the lower grid. Allow batter to spread toward edges for 5 sec 7 onds. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. *This is a little less than half of a 15-ounce can. Measure out 3.4 cup of the remaining pumpkin and freeze to make these waffles at another time. Nutritional information per waffle: Calories 307 (51% from fat) • carb. 30g • pro. 8g • fat 18g • sat. fat 3g • chol. 51mg • sod. 269 mg • calc. 86 mg • fiber 2g Oatmeal Raisin Waffles These waffles taste like an oatmeal raisin cookie. They are delicious when spread with apple butter. Makes 18 waffles 1.4 cup plus 2 tablespoons packed light brown sugar 3 cups all-purpose flour 2 cups oatmeal (regular rolled oats, not quick oats) 4 teaspoons ground cinnamon 1 tablespoon baking powder 2 te...