Sour Cream Waffles
Rich Cocoa Waffles
Cinnamon Apple Waffles With Cider Syrup
Cran - Apricot Waffles


Sour Cream Waffles

Melt and set aside to cool 1/4 cup butter. Sift together into large
bowl: 1 cup sifted flour
2 Tbsp. sugar
1 tsp. baking soda
1 tsp. cardamom
1/2 tsp. salt

Set aside. Beat until thick and lemon colored 2 egg yolks. Add the
melted butter. Add gradually 1 cup thick sour cream and 1 cup buttermilk.
Continue to beat until well blended. Add liquid mixture all at once to
dry ingredients; mix only until smooth. Beat until rounded peaks are
formed 2 egg whites. Spread beaten egg whites over the batter and gently
fold together. Unless temperature is automatically shown on baker, test.
It is hot enough for baking when a drop of water "sputters". Pour batter
onto baker. Bake until steaming stops (about 5 minutes). Place waffles
on clean towel and cover with another towel. Serve cold with butter or
jelly. Makes about 8 round waffles.

Rich Cocoa Waffles

1 cup unsifted all-purpose flour
3/4 cup sugar
1/2 cup Hershey's cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 cup buttermilk or sour milk
1/4 cup butter or margarine, melted
1 tsp. vanilla

Combine flour, sugar, cocoa, baking powder, baking soda and salt in mixing
bowl. Add eggs and buttermilk; beat just until blended. Gradually add
melted butter, beating until smooth. Add vanilla. Bake in a waffle iron
according to manufacturer's directions. About 10 to 12 inch flour
waffles.

Cinnamon Apple Waffles With Cider Syrup

1 1/2 cup all purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
2 eggs, separated
1 cup plus 3 Tbsp. skim milk
3 Tbsp. vegetable oil
1 cup finely chopped unpeeled Jonathan
apple, about 1/2 lb.
Vegetable cooking spray
Cider syrup

Combine first 6 ingredients in a bowl; stir well and set aside. Beat egg
whites (at room temperature) at high speed of an electric mixer until
stiff peaks form; set aside. Combine yolks, milk, and oil in large bowl;
beat at medium speed of an electric mixer until well blended. Add flour
mixture, stirring just until moistened. Stir in apple. Gently fold egg
whites into flour mixture. Coat a waffle iron with cooking spray; allow
the waffle iron to preheat. Pour 1/4 cup batter per waffle into hot
waffle iron. Bake about 5 minutes or until steaming stops. Serve with
cider syrup. Yields 12 servings (about 155 calories per 4 inch waffle and
1 tablespoon syrup). Cider Syrup: 1 1/2 cup unsweetened apple cider 1/3
cup firmly packed brown sugar 10 whole cloves 1 (3 inch) stick cinnamon

Combine all ingredients in a small heavy saucepan. Place over medium
heat, and cook 20 minutes or until reduced to 3/4 cup. Discard cloves and
cinnamon stick. Serve warm. Yields 3/4 cup, about 37 calories per
tablespoon.

Cran - Apricot Waffles

1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
4 egg yolks
1 cup cream style cottage cheese
1 Tbsp. butter, melted
4 stiffly beaten egg whites
1 (16 oz.) can apricot halves
3 Tbsp. sugar
2 Tbsp. cornstarch
1 cup low cal cranberry juice cocktail
1/4 tsp. almond extract
6 drops red food coloring

Sift together flour, baking powder and salt. In blender combine next 3
ingredients and flour mixture. Blend until smooth. Fold whites into
batter. Bake in preheated waffle baker. Drain and cut up apricots,
reserving juice. In saucepan combine sugar and cornstarch. Stir in
apricot juice and cranberry juice. Cook and stir until thick and bubbly.
Stir in extract, food color, apricots. Serve warm over waffles.


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