Villaware ROSE BOUQUET WAFFLER - Manual (Page 6)

Chocolate Waffles
Makes about 3 cups batter
1 1/2 cups all-purpose flour 1 cup granulated sugar
1 1/2 tsp. baking powder 1 tsp. vanilla extract
1/2 tsp. salt 1 large eggs
1/2 cup (1 stick) unsalted butter 3/4 cup milk
2 oz. unsweetened chocolate, cut into chunks
Sift together flour, baking powder and salt to blend thoroughly; set aside. In large
microwave-safe bowl, microwave butter and chocolate on HIGH 1 to 1 1/4 minutes or
until butter is melted. Stir chocolate until completely melted. Whisk in sugar and vanilla.
(Be sure mixture is not hot enough to cook eggs when added; cool slightly, if necessary.)
Beat in eggs, 1 at a time. Add flour mixture, in 3 parts, alternately with milk, in 2 parts.
(Batter will thicken as chocolate cools.) Pour or spoon batter onto hot, greased waffler
and bake.
Pound Cake Waffles
Makes about 2 1/2 cups batter
1 cup granulated sugar 1 1/2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, softened 1/2 tsp. salt
2 large eggs 1/4 tsp. baking powder
2 tsp. finely chopped lemon or orange zest 1/4 tsp. baking soda
2 tsp. freshly squeezed lemon or orange juice 1/2 cup buttermilk
In mixer bowl, beat sugar and butter until light and fluffy, stopping to scrape bowl
occasionally. Beat in eggs, 1 at a time, until blended. Add lemon zest and juice. In small
bowl, whisk together flour, salt, baking powder and baking soda to blend well. On low
speed, add flour mixture, in 3 parts, alternately with buttermilk, in 2 parts. Mix just until
blended, stopping to scrape bowl often. Batter will be very thick. Spoon batter onto hot,
greased waffler and bake.
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