Manual

Good-Night Waffles
Most of the mixing for these waffles is done the
night before. In the morning, just mix in the eggs,
vanilla extract and a pinch of baking soda while
the waffle maker is heating. Leftover batter may
be covered and kept in the refrigerator for up to
3 days. Heat your waffle maker in the morning,
stir the batter and have a freshly baked waffle for
breakfast.
Makes about 6 waffles
½ cup lukewarm (105°F) water
1 tablespoon granulated sugar
2¼ teaspoons (1 packet) active dry yeast
2 cups whole milk, warmed
(about 105°F)
½ cup unsalted butter, melted and
cooled
1 teaspoon salt
2 cups all-purpose flour
2 large eggs, lightly beaten
2 teaspoons pure vanilla extract
¼ teaspoon baking soda
The night before, or at least 8 hours before
baking, combine the warm water, granulated
sugar and yeast. Let stand 10 minutes, until
foamy. Stir in the warm milk, melted butter and
salt. Beat in the our until smooth (this may be
done using a hand mixer on low speed).
Wrap bowl tightly with plastic wrap and let stand
overnight (or for 8 hours) on the countertop; do
not refrigerate.
When ready to bake, preheat your Cuisinart
®
4-Slice Belgian Wafe Maker on setting #5 or
preferred setting* (Ready light will illuminate
when preheated).
While the wafe maker is heating, stir the eggs,
vanilla extract and baking soda into the batter.
Use measuring cup to measure out batter. Pour
into wafe grids. Use a heatproof spatula to
spread the batter evenly over the grids. Close
cover and rotate 180˚ to the right. Bake the
wafes until the Ready light turns off and then on
again. Rotate 180˚ to the left. Remove wafe and
repeat with remaining batter. For best results, do
not open wafe maker during cooking process.
Wafes may be kept warm in a low (200°F/95°C)
oven. Arrange wafes on a cookie sheet on a
rack in the oven. Serve with sliced fresh fruit, jam,
powdered sugar, a warm fruit syrup, or
whipped cream.
*We recommend using setting #5 to achieve
a golden-brown baked Belgian wafe. Adjust
the browning control if you prefer lighter or
darker wafes.
Nutritional information per waffle:
Calories 373 (49% from fat) • carb. 38g • pro. 10g
fat 20g • sat. fat 12g • chol. 123mg • sod. 501mg
calc. 117mg • fiber 1g
Pumpkin-Nut
Belgian Waffles
These waffles taste like freshly baked pumpkin
muffins and are delicious served with warm
maple syrup.
Makes about 6 waffles
1½ cups all-purpose flour
1 ounce finely chopped walnuts or
pecans (best if toasted first)
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
¾ cup pumpkin purée
(canned solid-pack pumpkin)
2 large eggs, separated
1 cup whole milk
¼ cup real maple syrup (do not use
pancake syrup)
3 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
3 large egg whites
In a large bowl, combine the our, chopped nuts,
cornstarch, baking powder, salt, cinnamon,
ginger, and nutmeg. Stir to blend and reserve.
In a second bowl, combine the pumpkin purée,
egg yolks, milk, maple syrup, melted butter, and
vanilla extract; stir until smooth. Add the liquid
ingredients to the dry ingredients and stir to
blend until smooth, using a whisk. In a clean, dry
bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the batter.
Preheat your Cuisinart
®
4-Slice Belgian Wafe
Maker on setting #5 or preferred setting* (Ready
9