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HSN_WaffleBakerManual:HSN_WaffleBakerManual
Next Day Cornmeal Waffles
Makes about 6 waffles
INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1 package active dry yeast
1/2 teaspoon salt
1 3/4 cups milk
2 eggs
1/3 cup cooking oil or melted butter
METHOD
1
Combine all ingredients in a large mixing bowl and beat with an
electric mixer until thoroughly combined. Cover bowl and place in
refrigerator overnight or up to 24 hours.
2
When ready to use the next day, stir batter. Place 1 cup of batter in
Waffle Baker and cook to desired doneness.
Recipes courtesy of Marian Getz and Debra Murray
4/21/11
2:05 PM
Page 29
29
Red Velvet Cake Waffles
Makes 6 waffles
INGREDIENTS
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 ounces red food coloring (1/4 cup)
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon vinegar
2 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking soda
2 1/4 cups sifted all-purpose flour
METHOD
1
In a mixing bowl cream shortening and sugar until fluffy. Add eggs
and beat 1 minute. Scrape bowl. Add coloring, vanilla, buttermilk and
vinegar. Beat well and scrape again. Sift dry ingredients together
and add to bowl. Gently combine until batter is smooth. Do not over
beat.
2
Spray preheated Waffle Baker with nonstick baking spray. Spray
with nonstick spray and add slightly less than 1 cup of batter to
Waffle Baker. Quickly spread batter to edges. Select COLOR to cook
to desired doneness. Serve with cream cheese icing, whipped cream
or syrup and berries.
Recipes courtesy of Marian Getz and Debra Murray
30
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