CRANBERRY BRIE WAFFLES
ounces (12 ml)
cups (710 ml)
teaspoon (5 ml) active
teaspoon (5 ml) sugar
teaspoon (2 ml) salt
teaspoon (1 ml)
cup (235 ml) coarsely
cups (355 ml) milk
cup (120 ml) water
cup (120 ml) butter or
margarine, cut up
Purchased raspberry syrup,
Dice cheese into
-inch (.625 cm) cubes; spread in
single layer on foil-lined plate. Place in freezer; cover
In large bowl, combine flour, yeast, sugar, salt, and
nutmeg; stir in cranberries. Set aside.
In medium saucepan, place milk, water, and butter.
Heat over low heat until mixture is very warm
(120-130 °F [50-55 °C]), stirring frequently. Add milk
mixture to flour mixture; mix well. Add eggs; mix well.
Cover with plastic wrap, and refrigerate overnight or let
stand at room temperature at least 1 hour until batter
is light and bubbly.
Break cheese apart; stir into batter.
Set preheated Waffle Baker timer to 3 minutes and
45 seconds. Spread 1 cup (235 ml) batter into top side
of Waffle Baker. Close top; start timer and rotate baker.
Fill second side of baker; rotate baker again.
When signal sounds, remove first waffle. Remove
second waffle. Repeat with remaining batter. Serve with
raspberry syrup, if desired.
4 servings (1 waffle per serving).
About 800 cal, 23 g pro, 99 g carb, 36 g
total fat, 21 g sat fat, 205 mg chol, 780 mg sod.