24
Pumpkin Praline Waffles
Makes 6 waffles
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 1/2 cups cooked, pureed pumpkin
1/2 cup brown sugar, packed
6 tablespoons melted butter
2 cups buttermilk
1/3 cup toasted, chopped pecans
1/3 cup raisins
4 eggs, separated (whites will be whipped separately)
METHOD
1
In a large bowl whisk together all dry ingredients.
2
Add all wet ingredients minus egg whites. Whisk to combine.
3
In a separate bowl, whisk egg whites to soft peaks (tips curl).
4
Fold whipped egg whites into batter.
5
Spray preheated Waffle Baker with nonstick baking spray. Scoop up
a slightly rounded cup of batter and pour into the center of the
baker. Using the bottom of the cup, gently but quickly
nudge the batter towards the edges to even it out. Bake for
3:00 - 4:00 minutes until golden brown or to the desired doneness.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
23
Chocolate Waffles
Makes 4 waffles
INGREDIENTS
2 large eggs
1/4 cup melted butter
2 teaspoons vanilla
1 cup buttermilk
3/4 cup sugar
1 cup all - purpose flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
METHOD
1
In a large mixing bowl, whisk eggs, butter and vanilla until smooth.
2
Add butter, milk and sugar and whisk to blend. Sift in all remaining
ingredients and whisk just until blended.
3
Spray preheated Waffle Baker with nonstick baking spray. Scoop up a
slightly rounded cup of batter and pour into the center of the baker.
Using the bottom of the cup, gently but quickly nudge the batter
towards the edges to even it out. Bake for 3:00 - 4:00 minutes until
golden brown or to the desired doneness.
PRESENTATION
Serve with your favorite ice cream, whipped cream or chocolate sauce.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
HSN_WaffleBakerManual:HSN_WaffleBakerManual 4/21/11 2:05 PM Page 23
