HALLOWEEN WAFFLES
Provided by Moira Hodgson
Categories breakfast, quick, main course
Time 30m
Yield about 5 6 1/2-inch round waffles
Number Of Ingredients 14
Steps:
- Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200 degrees.
- Melt the butter and set aside. Use the large-holed side of a box grater to grate the acorn squash. You should have one and a fourth cup of shredded squash. Place the squash in a bowl. Peel and core the apples; cut into small dice and add it to the bowl with the squash. Add the pecans, stir to mix and set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, cinnamon and cloves. In another bowl, whisk together the cider, syrup and eggs until very well mixed. Pour the liquid ingredients over the dry ingredients and stir with a whisk until just combined. Stir in the squash, apple and pecans and fold in the melted butter.
- Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
- Spoon out a scant cup of batter (or more than the amount your waffle iron's manufacturer recommends) onto the grids. Use a metal spatula or wooden spoon to spread the chunky batter evenly across the grids. Close the lid and bake until golden. If you are not serving the waffles immediately, put them in a single layer on a baking sheet, loosely covered with aluminum foil, in the preheated oven while you make the rest of the batch. Serve with choice of topping.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 9 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 313 milligrams, Sugar 23 grams, TransFat 0 grams
CANDY CORN WAFFLES
Provided by Food Network Kitchen
Time 15m
Yield 4 waffles
Number Of Ingredients 0
Steps:
- Whisk 2 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder and 1 teaspoon salt in a large bowl. Whisk in 2 eggs, 1 1/2 cups milk, 5 tablespoons melted shortening and 4 tablespoons melted butter. Tint half the batter orange and half yellow with food coloring. Preheat a round waffle iron to the lowest setting. Spoon some orange batter into the middle and some yellow batter around it. Cook until just crisp. Separate into triangles and dip the tips in melted white chocolate.
HALLOWEEN WAFFLES
Dorie Greenspan; suggested toppings-maple syrup, homemade applesauce, pumpkin butter, or maple butter.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h15m
Yield 5 waffles, about
Number Of Ingredients 13
Steps:
- Preheat waffle iron; if you want to hold the finished waffles until serving time, preheat your oven to 200°.
- Melt butter; reserve.
- Use the large-holed side of a box grater to grate the acorn squash; you should have 1 ¼ cups packed shredded squash.
- Place the squash in a bowl; peel and core apple; cut it into small dice and add it to the bowl with the squash; add in pecans, stir to mix; set aside.
- In a big bowl, whisk the flour, cornmeal, baking powder, salt, cinnamon, and cloves.
- In another bowl, whisk the cider, syrup, and eggs together until very well mixed.
- Pour the liquid ingredients over the dry ingredients and stir with a whisk until just combined.
- Stir in the squash, apple, and pecan and fold in the melted butter.
- Lightly butter or spray the grids of your waffle iron; brush or spray again only if subsequent waffles stick.
- Spoon out a scant 1 cup of batter onto the grids; use a metal spatula or wooden spoon to spread the chunky batter evenly across the grids.
- Close the lid and bake until golden.
- If you are not serving the waffles immediately, put them in a single layer on a baking sheet, loosely covered with foil, in the preheated oven while you make the rest of the batter.
Nutrition Facts : Calories 355.1, Fat 17.1, SaturatedFat 7, Cholesterol 109, Sodium 384.2, Carbohydrate 44.9, Fiber 3.4, Sugar 8.2, Protein 7.5
HOLIDAY WAFFLES
This is a recipe that I have used for years. If you are concerned about too much oil you might want to try cutting back a little on the oil. I don't make waffles that much so I don't worry about it! Add couple drops of food coloring to the batter. Red and green food colors for the holidays. Orange for Halloween, pink and red for Valentine's Day, green for St. Patrick's Day, red and blue for Fourth of July, Memorial Day and Labor day! Optional, dust with confectioners powdered sugar.
Provided by Michele
Categories Breakfast and Brunch Waffle Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Whisk together the flour, baking powder, salt, and sugar; set aside. Beat the eggs in a mixing bowl with the milk, vegetable oil, and food color. Stir the flour into the egg mixture until only slight lumps remain.
- Pour batter into waffle iron in batches, and cook until crisp and golden brown. Sprinkle with confectioners' sugar to serve.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 35 g, Cholesterol 52 mg, Fat 23.4 g, Fiber 1 g, Protein 7.5 g, SaturatedFat 4.5 g, Sodium 362.8 mg, Sugar 7.6 g
HOMEMADE WAFFLES
Perfect fluffy homemade waffles with a great taste!
Provided by Julia Severance
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Whisk eggs together in a large bowl until fluffy. Mix in 2 cups milk, vegetable oil, and vanilla extract until combined.
- Combine 2 cups flour, sugar, cinnamon, nutmeg, baking powder, and salt in a separate bowl. Slowly pour flour mixture into egg mixture, stirring as you pour. Mix until few to no lumps remain, being careful not to overmix. Add more flour if batter is too thin, or more milk if batter is too sticky or thick.
- Ladle some of the batter onto the preheated waffle iron. Cook until waffle is golden brown and the iron stops steaming, 2 to 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 424 calories, Carbohydrate 44.8 g, Cholesterol 61.1 mg, Fat 22.4 g, Fiber 2.1 g, Protein 9 g, SaturatedFat 4.3 g, Sodium 686.8 mg, Sugar 11.3 g
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