Toastmaster TMRWB Use And Care Manual page 12

BELGIAN WAFFLES
2
2 ⁄ cups all-purpose flour
3
2 1 ⁄ tsp. RED STAR
4
dry yeast
2 tablespoons sugar
1 teaspoon salt
3
1 ⁄ cups milk
4
1 ⁄ cup water
4
1
⁄ cup butter
4
3 eggs, separated
1. Sift flour, yeast, salt and sugar
together in a bowl.
2. In a microwave or double boiler,
heat milk, water and butter until
very warm, 120°-130°F (butter
does not need to melt).
3. Use an electric mixer to blend
the eggs into the milk mixture.
4. Pour the milk mixture into the
dry ingredients and use the
mixer to mix thoroughly.
5. Cover the bowl tightly with plas-
tic wrap or foil and refrigerate
for at least 6 hours or overnight.
CRAISINS ® AND PECAN
WAFFLES
1 3 ⁄ cups all-purpose flour
4
2 teaspoons baking powder
1
⁄ teaspoon salt
2
3 eggs, separated
2 tablespoons sugar
1 teaspoon vanilla
1
1 ⁄ cups milk
2
1 ⁄ cup vegetable oil
2
1 cup craisins ® (sweetened dried
cranberries)
1 cup chopped pecans
1. Sift flour, baking powder, and
salt together in a bowl.
2. Use an electric mixer to beat
the whites until soft peaks form.
Sprinkle in the sugar and
® active
continue to beat until stiff.
Blend in vanilla.
3. Use the Mixer to blend egg
yolks, milk and vegetable oil
together.
4. Pour the milk mixture into the
dry ingredients and whisk
together until just mixed.
5. Gently fold egg white mixture,
craisins ® and pecans into the
batter.
CHOCOLATE CHIP WAFFLES
3
1 ⁄ cups all-purpose flour
4
2 teaspoons baking powder
1
⁄ teaspoon salt
2
3 eggs, separated
2 tablespoons sugar
1
1 ⁄ cups milk
2
1 ⁄ cup vegetable oil
2
1 cup semi-sweet chocolate chips
1. Sift flour, baking powder, and
salt together in a bowl.
2. Use an electric mixer to beat
the whites until soft peaks form.
Sprinkle in the sugar and
continue to beat until stiff.
3. Use the Mixer to blend egg
yolks, milk and vegetable oil
together.
4. Pour the milk mixture into the
dry ingredients and whisk
together until just mixed.
5. Gently fold egg white mixture
and chocolate chips into the
batter.
11.