36
Cornbread with Sausage
and Jalapeño
Makes 4 waffles
INGREDIENTS
1 cup all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoons kosher salt
2 eggs
1 cup milk
1 cup cooked, crumbled sausage
2 diced jalapeños, more or less to taste
3 tablespoons vegetable oil
METHOD
1
Spray preheated Waffle Baker with nonstick baking spray.
2
Combine all ingredients in a bowl with a whisk in the order listed.
3
Add slightly less than one cup of batter and quickly spread to edges.
Set timer for 3:00 - 4:00 minutes. Remove and serve with just butter
or butter and syrup.
Recipes courtesy of Marian Getz and Debra Murray
35
Nun’s Puffs
Makes 3 Servings
This member of the cream puff family has a whimsical name -
HEAVENLY!!!
INGREDIENTS
1/2 cup unsalted butter
1 cup milk
1/2 teaspoon kosher salt
1 teaspoon vanilla
3/4 cup all-purpose flour
4 eggs
Honey for Drizzling
METHOD
1
Spray preheated Waffle Baker with nonstick baking spray.
2
In a medium saucepan and using a sturdy spoon, bring butter, milk,
salt and vanilla to a full boil. Add flour all at once and stir vigorously
until mixture forms a ball that does separate. Remove from heat and
let cool for a few minutes. Beat in eggs until completely combined.
3
Place 1 cup of mixture in the center of the Waffle Baker. DO NOT
SPREAD OUT. Gently close the lid allowing the weight of the lid to
spread out the dough. DO NOT ROTATE THE Waffle Baker OVER.
Mixture will rise slightly. Set timer for 5 minutes. Remove and drizzle
with honey.
Recipes courtesy of Marian Getz and Debra Murray
HSN_WaffleBakerManual:HSN_WaffleBakerManual 4/21/11 2:05 PM Page 35
