Read the instruction manual!
Heat your waffle iron for at least 10 minutes before pouring the batter in, or your waffles will not rise properly and you will have heavy and flat waffles.
Take it easy! Don't mix the batter too quickly or vigorously. Use a slow, even tempo to get the right consistency, or your waffles will be tough and chewy.
No peeking! We know you're hungry. But your patience will be rewarded. Don't lift the lid too early or you will let out the steam.
Always finding yourself in sticky situations? Do not use cooking spray on your waffle iron. Instead, use a vegetable oil. Just take a basting brush or a paper towel and cover the surface lightly with oil. Your waffle iron will last much longer, and, in the end, you will have fewer problems with sticking. It also helps to produces a better crust on the waffle
· 2 cups all-purpose flour
· 1 3/4 cups milk
· 1/2 cup vegetable oil
· 1 tablespoon brown sugar
· 4 teaspoons baking powder
· 1/4 teaspoon salt
· 1/2 teaspoon vanilla extract
· ½ cup chocolate chips** (for dessert recipe)
Preheat KRUPS F654 Waffle Iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Brush oil on preheated waffle iron. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
Breakfast: Bananas Foster Waffles
1/2 cup dark corn syrup
1/2 cup firmly packed light brown sugar
1 cup maple syrup
1 cup coarsely chopped pecans
6 ripe bananas, sliced
1 teaspoon rum extract
In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana slices and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over waffles. Serve immediately
Lunch: PB&J Waffles
1/4 cup peanut butter
¼ cup raspberry preserves
Fresh berries for garnish, optional
Spoon peanut butter and jelly over warm waffles. Serve immediately.
Dinner: Chicken and Waffles with Sweet and Spicy Mayo
1/4 cup heavy cream
2 tablespoons cayenne pepper plus 1 teaspoon for mayo sauce
1 tablespoon salt
1 tablespoon ground black pepper
2 cups all-purpose flour
1 cup cornstarch
1 tablespoon salt
1 quart peanut oil for frying
8 chicken tenders
1/2 cup mayonnaise
2 tablespoons maple syrup
1 teaspoons prepared horseradish
½ teaspoon dry mustard powder
Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt. Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. Place the breaded chicken onto a wire rack; do not stack. Let the chicken rest for 20 minutes to allow the coating to set. Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. Set aside or keep warm in a low oven. To make the mayo, combine mayonnaise, maple syrup, horseradish, cayenne pepper and mustard powder and whisk together
Dessert: Waffles and Vanilla Ice Cream
Vanilla ice cream
Spoon ice cream in between warm waffles. Serve immediately.
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