Stir yeast and sugar into warm water in a small
bowl; let stand until foamy, about 3 to 5 minutes.
Warm butter and milk together in a small sauce-
pan over low heat so that the butter melts but
the milk does not exceed 110˚F (if mixture is hot-
ter than 110°, allow to cool to 105–110°F before
continuing). Reserve. Combine the flour and
cornstarch in a separate bowl; reserve.
In a large bowl, whisk together the egg yolks,
milk and butter mixture, yeast mixture,
1
⁄
4
cup
of the sugar, salt, and vanilla. Stir in the milk
and flour/cornstarch mixture alternately, ending
with the flour. Wrap in plastic and let stand until
mixture is doubled in volume, about an hour.
Preheat your Cuisinart
®
Waffle Iron.
Whip egg whites until frothy, and then add
remaining
1
⁄
4
cup sugar. Continue to whip until
firm peaks form. Carefully fold whites into waffle
batter using a large rubber spatula.
When iron is ready, the audible signal will sound
and green indicator light will illuminate. Pour
1
1
⁄
2
cups batter onto the center of the lower
grid; spread batter using a heatproof spatula to
within
1
⁄
2
inch of the edge of the grid. Close lid
of waffle iron – green indicator light will turn off.
When audible signal sounds and green indica-
tor light turns on again, waffle is ready. Open lid
and carefully remove baked waffle. Repeat with
remaining batter.
Nutritional information per waffle:
Calories 203 (38% from fat) • carb. 27g • pro. 4g
• fat 9g • sat. fat 5g • chol. 53mg • sod. 149mg
• calc. 57mg • fiber 1g
Chocolate Brownie
Waffles
A great brunch or dessert waffle.
Makes 16 waffles
2
cups all-purpose flour
3
⁄
4
cup granulated sugar
2
⁄
3
cup unsweetened cocoa powder
3
teaspoons baking powder
1
⁄
2
teaspoon baking soda
1
⁄
2
teaspoon salt
1
⁄
2
teaspoon cinnamon
2
cups lowfat milk
2
large eggs, lightly beaten
2
teaspoons pure vanilla extract
1
⁄
2
cup unsalted butter, melted,
cooled slightly
1
cup semisweet mini chocolate morsels
1
⁄
2
cup (1 ounce) finely chopped walnuts
or pecans
Place the flour, sugar, cocoa powder, baking
powder, baking soda, salt, and cinnamon in a
medium bowl; stir with a whisk to blend. Add the
milk, eggs and vanilla. Stir with a whisk until well
blended and smooth. Stir in melted butter. Let
batter stand 5 minutes. Preheat your Cuisinart
®
Waffle Iron.
When iron is ready, the audible signal will sound
and green indicator light will illuminate. Stir
chocolate morsels and chopped walnuts/pecans
into batter. Pour 1
1
⁄
2
cups batter onto center of
the lower grid; spread the batter using a heat-
proof spatula to within
1
⁄
2
inch of the edge of the
grid. Close lid of waffle iron – green indicator
light will turn off. When audible signal sounds
and green indicator light turns on again, waffle
is ready. Remove waffle using a heatproof
plastic spatula. Repeat with remaining batter.
Nutritional information per waffle:
Calories 237 (45% from fat) • carb. 30g • pro. 5g
• fat 12g • sat. fat 6g • chol. 44mg • sod. 176mg
• calc. 55mg • fiber 2g
Apple Walnut Waffles
Stir a teaspoon of cinnamon into maple syrup
and warm to serve with Apple Walnut Waffles.
Makes 20 waffles
6
tablespoons packed brown sugar
2
2
⁄
3
cups all-purpose flour
1
⁄
2
cup whole wheat flour
1
⁄
2
cup honey toasted wheat germ
2
tablespoons baking powder
1
teaspoon salt
3
cups lowfat milk
4
large eggs, lightly beaten
2
⁄
3
cup vegetable oil
1
teaspoon vanilla extract
2
cups finely diced or shredded apple
(1 apple, 8 ounces, peeled and cored)
1
cup finely chopped walnuts
Crumble the brown sugar into a medium bowl
to remove all lumps. Add both flours, wheat
germ, baking powder and salt. Stir to blend.
6
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