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Sun-Dried Tomato Carbonara Waffles - KitchenAid PRO LINE KPWB100 Instructions And Recipes Manual

Pro line series waffle baker
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sUn-drIed tomato
carBonara Waffles
WAFFles
6
slices bacon
2
cloves garlic, minced
2
cups (475 ml)
all-purpose flour
cup (160 ml)
2
3
shredded Parmesan
cheese
3
tablespoons (45 ml)
chopped fresh basil or
1 tablespoon (15 ml)
dried basil
1
tablespoon (15 ml)
baking powder
2
teaspoons (10 ml)
sugar
teaspoon (1 ml) salt
1
4
teaspoon (1 ml) black
1
4
pepper
1
cups (393 ml) milk
2
3
2
eggs
cup (78 ml) extra
1
3
virgin olive oil
cup (78 ml) chopped
1
3
sun-dried tomatoes in
olive oil, drained with
1 teaspoon (5 ml)
liquid reserved
BUtteR
6
tablespoons (90 ml)
butter or margarine,
softened
1
teaspoon (5 ml)
reserved liquid from
sun-dried tomatoes in
olive oil
cup (60 ml) shredded
1
4
Parmesan cheese

WIth Parmesan BUtter
WAFFles
In medium skillet over medium-high heat, cook bacon
until brown. Remove bacon; crumble. Set aside. Drain
all but 1 tablespoon (15 ml) drippings from skillet.
Add garlic; cook over medium-high heat for 1 minute,
stirring often. Set aside.
In large bowl, combine flour, cheese, basil, baking
powder, sugar, salt, and pepper. Add milk, eggs, oil,
tomatoes, bacon, and garlic; mix until moistened.
Some lumps may remain.
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
Parmesan Butter.
BUtteR
In small bowl, combine all butter ingredients.
Yield:
4 servings (1 waffle with 2 tablespoons
[30 ml] butter per serving).
Per serving:
total fat, 22 g sat fat, 185 mg chol, 1,310 mg sod.
About 820 cal, 24 g pro, 57 g carb, 56 g

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