Toastmaster TWB4REGCAN - Manuel (Page 13)

10. 11. Waffle Baker Use and Care Guide
PUMPKIN PECAN WAFFLES
2-1/4 cups all-purpose flour
1/3 cup brown sugar
4 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup pecan pieces
4 large eggs, separated
2 cups milk
1 cup canned pumpkin
1/3 cup butter, melted
Lightly grease and preheat the Waffle Baker. In a large bowl, with a
wooden spoon, combine the first 8 ingredients. In a medium bowl,
with an electric mixer on low speed, combine egg yolks, milk, and
pumpkin; add this to the flour mixture, stirring just until moistened.
Stir in the melted butter. Set the waffle batter aside. In another
mixing bowl beat the egg whites at high speed with an electric mixer
until stiff peaks form. Gently fold the whites into the batter. Pour
batter onto the center of each waffle section of the Grid Surface.
Close Lid and bake. Remove the waffles. Repeat with the remaining
batter.
YIELD: approximately 20 - 4 inch waffles
PEANUT BUTTER WAFFLES
1 cup chunky peanut butter
2 cups all-purpose baking mix (such as Bisquick
® )
5 tablespoons sugar
1 can evaporated milk (12 ounces)
1 cup water
2 large eggs
Lightly grease and preheat the Waffle Baker. Place the peanut butter
in a 2 quart microwave safe glass bowl. Microwave at high power for
1 minute. Add the remaining ingredients and beat at medium speed
with an electric mixer just until smooth. Pour batter onto the center
of each waffle section of the Grid Surface. Close the Lid and bake
and repeat with the remaining batter. Serve the waffles with honey
butter. (The recipe follows).
YIELD: approximately 14 - 4 inch waffles
HONEY BUTTER
1/3 cup butter, softened
3 tablespoons honey
Combine the butter and honey, beating with an electric mixer until
blended. Serve over peanut butter waffles.