Oster 3878 - Manual (Page 8)

Here’s a no-fuss dessert idea!
l/4 cup (50mL) shortening or oil 1 tablespoon (15mL) baking powder
cup (150mL) sugar 1 teaspoon (1ml) salt
2 squares (1 ounce or each) 11/4 cups (300mL) milk
baking chocolate, melted l/2 teaspoon (2mL) vanilla
3 egg yolks l/2 cup (125mL) chopped nuts
II/2 cups (375mL) flour 3 egg whites, stiffly beaten
Preheat waffle maker. In a large mixer bowl, cream shortening and sugar at medium-low until fluffy. Add
chocolate and egg yolks. Beat well. Add milk alternately with combined dry ingredients. Mix well. Add
vanilla and nuts. By hand, gently fold in beaten egg white. Pour 3/4 cup (200mL) batter over grids. Close
waffle maker, bake until steam no longer escapes, about 3-5 minutes. Waffle will crisp as it cools. Repeat.
Serve hot or cold with vanilla ice cream, chocolate syrup, and chopped walnuts or pecans.
yield: 6 waffles
This recipe gives best results in the Belgian waffle maker.
1 cup (250mL) butter or margarine l/2 teaspoon (2mL) salt
1 cup (250mL) sugar 2 eggs (or equivalent)
1 tablespoon (15mL) vanilla 21/4 cups (550mL) flour
Preheat waffle maker. Put butter and sugar in large mixing bowl. Cream together on medium low. Add
vanilla and salt. Increase speed to medium. Add eggs (or equivalent). Mix until smooth. Decrease speed
to low, add flour. Mix well. Divide 3/4 cup batter into four portions and drop on each corner of the grids.
Close waffle maker. Bake until steam no longer escapes, about 3-5 minutes. Carefully remove from waffle
maker with non-metal turner to wire rack. Allow waffles to cool. Serve plain or with your favorite fruit
filling and whipped cream.
Yield: 3 waffles
Serve a special waffle for brunch or dessert.
1 egg yolk 2 teaspoons (10mL) sugar
1 cup (250mL) sour cream 1 teaspoon (5mL) baking powder
l/2 cup (125mL) milk I/2 teaspoon (2mL) salt
3 tablespoons (45mL) butter, melted l/4 teaspoon (ImL) baking soda
1 cup (250mL) flour 1 egg white, stiffly beaten
Preheat waffle maker. Put all ingredients except egg white in a large mixer bowl. Beat on low until
moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg white. Pour a
rounded 3/4 cup (200mL) of batter over grids. Close waffle maker, bake until steam no longer escapes,
about 3-5 minutes. Repeat. Serve hot with warmed syrup or Strawberries Romanoff.
yield: 3 waffles