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are thoroughly moistened. Allow batter to rest 5 minutes. Pre-
heat waffle bowl maker. Pour batter into the bottom grid to
the fill lines (approximately ½ cup). Close the cover and bake
until the waffle bowl is golden brown, about 4 minutes. Makes
4 waffle bowls
CORNMEAL, CHEESE, AND CHILIES WAFFLE
BOWL
• ½ cup all-purpose flour
• ¼ cup plus 2 tablespoons yellow cornmeal
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup plus 2 tablespoons buttermilk
• 1 egg, separated
• 1 tablespoon vegetable oil
• 2 tablespoons canned green chilies, drained
• ½ cup shredded sharp cheddar cheese
In a medium bowl combine flour, cornmeal, baking powder,
and baking soda. Stir in buttermilk, egg yolk, vegetable oil,
chilies, and cheese. In a small bowl, using an electric mixer,
beat egg white until stiff. Fold egg white into batter, leaving a
few fluffs of white. Preheat waffle bowl maker. Pour batter into
the bottom grid to the fill lines (approximately ½ cup). Close
the cover and bake until waffle bowl is browned, about 4½ to 5
minutes. Makes 4 waffle bowls
CHOCOLATE WAFFLE BOWL WITH RASP-
BERRY CREAM
• 1½ cups all-purpose flour
• ½ cup sugar
• ¼ cup plus 2 tablespoons baking cocoa
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup milk
• 2 eggs, slightly beaten
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
In a large bowl combine flour, sugar, cocoa, baking powder,
cinnamon, and salt. Whisk milk, eggs, vegetable oil, and va-
nilla into dry ingredients. Let batter rest 5 minutes. Preheat
waffle bowl maker. Pour batter into the bottom grid to the fill
lines (approximately ½ cup). Close the cover and bake until
waffle bowl is cooked through, about 4 minutes. Carefully re-
move the waffle bowl because it will be pliable. Serve waffle
bowl filled with Raspberry Cream. Makes 5 waffle bowls
RASPBERRY CREAM
• 1 cup whipping cream
• ¼ cup seedless raspberry jam
• ½ teaspoon almond extract
Whip cream until soft peaks form. Fold in jam and almond ex-
tract until well blended.
WAFFLE CONE BATTER (A SWEET BATTER)
• 3 eggs
• ½ cup sugar
• ½ cup butter, melted and cooled
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
In a medium bowl beat eggs, gradually adding sugar. Beat until
smooth. Stir in butter and vanilla. Stir in flour and baking powder,
making a sticky batter (batter will get thicker with time). Preheat
waffle bowl maker. Scoop ½ cup of batter and drop into the
bottom grid. Close the cover and bake until the waffle bowl is
brown, about 3 to 3½ minutes. Makes 4 waffle bowls
Suggested fillings: Fill with ice cream for a cookies and cream
treat or create a delightful strawberry waffle shortcake by
filling with sliced strawberries and whipped topping.
WE RECOMMEND TO USE THE RECIPES
INCLUDED TO GET THE BEST RESULTS!
QUESTIONS AND ANSWERS
Can I use waffle mixes?
Yes, packaged waffle mixes may be prepared and then baked
in the waffle bowl maker. Batter made from some packaged
mixes may have a shorter baking time but the result may be
not as good as with fresh made batter. If you use the packaged
mixes, please be sure to check for doneness after 3½ minutes.
Is it okay to prepare my own waffle recipes?
Yes, you can use your own waffle recipes or any of the recipes
listed above.
Should I regularly apply vegetable oil to the grids?
Because the grids are covered with a nonstick coating, there
will be only an occasional need to apply vegetable oil. If you
find it difficult to remove a waffle bowl, apply a light coating
of cooking oil to the grids before your next use. Non-stick
cooking sprays are not recommended as they may leave a
tacky residue. In addition, the waffle bowl may have a mottled
appearance instead of the even brown appearance if use the
cooking oil.
Can I make cake bowls? If so, how?
If desired, plain cake mixes (avoid those containing nuts,
candy chips, sprinkles, etc., as they may scorch) may be pre-
pared and then baked in the waffle bowl maker. Fill the bottom
grid with batter to the fill lines. Bake for approximately 3½
minutes. Carefully remove the cake bowl because it will be
pliable. Cake bowls make great desserts. Fill them with fresh
fruit, whipped topping, pudding, ice cream and more.
How can I make bread bowls in the waffle bowl maker?
Yeast bread and frozen bread dough may be baked in the waffle
bowl maker, if desired. However, avoid sweet roll yeast bread, such
as cinnamon and caramel rolls, as they may scorch. If using frozen
dough, thaw and allow to rise according to package directions be-
fore baking. Form dough into approximately a 2½-inch ball (approxi-
mately 4 ounces) and place into the center of the waffle bowl maker.
Dough should be about to the fill lines. Close the cover and bake for
1 to 1½ minutes. Add a pat of butter to your bread bowl and sprinkle
with cinnamon and sugar, or spread with peanut butter and jelly, or
serve with a small ladle of chili or stew.
I want to make several waffle bowls in advance.
How can I still serve them hot and crisp?
Keep waffle bowls warm and crisp until serving by placing
them in a single layer directly on a rack in a 90°C oven.
Is there a way to keep leftover waffles for later use?
If you have leftover waffle bowls, freeze them. Cool extra
waffle bowls to room temperature. Place them between layers
of waxed paper in a resealable plastic freezer bag and freeze
for up to 1 month. When ready to serve, reheat in the waffle
bowl maker. Preheat unit and then reheat waffle bowl for ap-
proximately 4 minutes. If you prefer, reheat the waffle bowls in
an oven at 180°C for about 10 minutes.
I often eat on the run; how do I make a fold-and-go
waffle and what can I fill it with?
After cooking a waffle bowl, carefully remove it from the grids
and fill it with the desired ingredients, such as two cooked
