Column: Waffles are not only for breakfast
By JOANNE SANDLIN
Originally Published: May 1, 2009 10:36 p.m.
Many people enjoy waffles but limit their enjoyment of this treat to eating out. The recipes today are easily made to be enjoyed at home so you can treat yourself for less dough (pun intended)! The first one is something special that was included if you want to remember Mom with a real treat on her special day May 10 (and the topping the whole family will enjoy)!SOUR CREAM COFFEE CAKE WAFFLES(From Byrn-Roberts B&B, Murfreesboro, Tenn.)1 cup all purpose flour1 tsp. each baking soda and baking powder1 tbsp. vanilla1/2 tsp. salt3 tbsp. sugar1 cup sour cream3 eggs4 tbsp. butter, meltedmaple syrup to garnish1/2 cup toasted pecan halves, cinnamon-sugarIce cream, opt.Preheat waffle iron. Combine flour, baking soda and powder, salt and sugar in large bowl. In another bowl whisk together sour cream, vanilla and eggs. Pour into flour mixture and stir to combine. Stir in butter. Pour onto waffle maker and follow manufacturer's instructions. Sprinkle the waffles with pecans and cinnamon sugar. Also may top with scoop of vanilla or other ice cream and maple syrup. Makes 4 waffles.HAWAIIAN WAFFLES1 can (20 oz.) crushed pineapple, undrained1/2 cup each sugar, flaked coconut and light corn syrup1/4 cup pineapple juiceWAFFLES:2 cups all purpose flour4 tsp. baking powder1 tbsp. sugar1/2 tsp. salt2 eggs, separated1 cup milk1/4 cup butter or margarine, melted1 can (8 oz.) crushed pineapple, well drained1/4 cup flaked coconut1/4 cup chopped macadamia nutsAdditional chopped macadamia nuts, toasted, opt.In saucepan, combine first five ingredients. Bring to boil. Reduce heat. Simmer, uncovered, 12-15 minutes or until sauce begins to thicken; set aside. In bowl combine flour, baking powder, sugar and salt. Combine egg yolks, milk and butter; stir into dry ingredients just until combined. Stir in pineapple, coconut and nuts. Beat egg whites until stiff peaks for; fold into batter, which will be thick. Preheat waffle iron. Fill and bake according to manufacturer's directions. Top with pineapple sauce and additional nuts as desired. Serves 4.NOTE: Premeasuring the night before saves a lot of time and can also motivate you to serve these some Saturday morning or any would make great company meals.STRAWBERRY TOPPED WAFFLES2 pints fresh strawberries5 tbsp. sugar, divided2 cups all purpose flour2 tsp. baking powder1/2 tsp. each baking soda and salt2 eggs2 cups (16 oz.) sour cream1 cup milk3 tbsp. canola oilWhipped topping or vanilla ice cream, optionalPlace strawberries and 3 tbsp. sugar in food processor or blender. Cover and process until coarsely chopped; set aside. In a bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Combine eggs, sour cream, milk and oil; stir into dry ingredients just until combined. Preheat waffle iron. Fill and bake according to directions. Serve with strawberry topping, whipped topping and additional strawberries if desired. Yields 6-8 waffles.CHOCOLATE DESSERT WAFFLES(For a different dessert, delight your guests with these! Don't limit waffles to breakfast!)1/4 cup butter or margarine softened1 cup sugar2 eggs2 squares (1 oz. each) unsweetened chocolate, melted and cooled1 tsp. vanilla extract1 1/2 cups all purpose flour2 tsp. baking powder1/4 tsp. salt1/2 cup milkwhipped cream, fresh fruit or ice creamIn mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Preheat waffle iron. Fill and bake to manufacturer's direction. Serve with whipped cream, fruit or ice cream or all three! Serves 4-6.