Hamilton Beach 26042, Manual

Page: 9 / 32

9
Recipes
(cont.)
Cinnamon-Raisin Waffles
Ingredients:
1 cup (237 ml) flour
2 tablespoons (30 ml) brown
sugar, packed
2 teaspoons (10 ml) baking
powder
1 1/2 teaspoons (7.4 ml)
cinnamon
1/4 teaspoon (1.3 ml) salt
1 egg
1/2 cup (118 ml) milk
2 tablespoons (30 ml) oil
1/3 cup (79 ml) raisins
Directions:
In a small bowl, whisk together flour, sugar, baking powder,
cinnamon and salt. In a large bowl, beat egg, milk and oil. Add flour
mixture to milk mixture, stirring until batter is just combined. Stir
in raisins. Pour one premeasured scoop of batter into waffle baker.
Cook 6 to 8 minutes or until golden brown.
Makes: 4–6 waffles
Chocolate Dessert Waffles
Ingredients:
1/ 4 cup (59 ml) vegetable
shortening
1/2 cup (118 ml) sugar
1 egg
1/2 teaspoon (2.5 ml) vanilla
2/3 cup (158 ml) flour
3 tablespoons (44 ml)
unsweetened baking cocoa
1 teaspoon (5 ml) baking powder
Pi nch of salt (1/16 teaspoon
[0.3 ml])
1/2 cup (118 ml) milk
Directions:
In a small mixing bowl, beat shortening and sugar until well blended.
Add egg and vanilla; blend until smooth. Add remaining ingredients
and mix until well blended. Batter will be thicker than normal
waffle batter. Spray grids with nonstick cooking spray. Pour one
premeasured scoop of batter into waffle baker. Cook 6 to 7 minutes.
Serve with vanilla ice cream.
Makes: 3–4 waffles