Scratch Eggnog Waffles Recipes

Steps:

• Mix flour, baking powder, baking soda, and salt together in a bowl. Add eggnog, eggs, and butter; mix well.
• Preheat a waffle iron according to manufacturer's instructions. Pour 1/4 of the batter into the preheated iron and cook until waffle is crisp and golden, about 5 minutes. Repeat with remaining batter.

Steps:

• Make the waffles: Warm the milk and sugar in a medium saucepan over medium heat, whisking occasionally, until a thermometer registers 105 degrees F; remove from the heat. Sprinkle the yeast over the top and whisk to dissolve; let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, nutmeg, salt and cloves in a large bowl; make a well in the center. Whisk the melted butter into the milk mixture, then pour into the well in the flour and whisk until almost smooth (a few small lumps are OK). Cover with plastic wrap and let stand at room temperature until the batter has doubled in size and is bubbly, about 1 1/2 hours.
• Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet. Preheat a waffle iron according to the manufacturer?s directions, then lightly brush with melted butter. Stir the eggs and egg yolk and rum into the batter. (The batter will deflate.) Working in batches, fill the waffle iron about three-quarters full with batter and cook until golden and crisp, 3 to 7 minutes. Transfer the waffles to the rack and keep warm in the oven between batches.
• Make the topping: Combine the dulce de leche, rum and nutmeg in a small bowl; stir until smooth. Gradually add 2 to 3 teaspoons warm water until
• thin enough to drizzle. Top the waffles with ice cream and drizzle with the dulce de leche.

Steps:

• Beat all ingredients with wire whisk or hand beater until well blended.
• Pour onto center of hot waffle iron.
• Add chopped nuts (pecans) as desired.
• Bake until steaming stops.

Steps:

• Preheat waffle iron and read manufacturer's instructions. Melt butter in microwave. In a large bowl, combine flour, baking powder, salt and sugar. In another bowl, beat together milk and eggs. Whisk liquid mixture into dry ingredients until just combined. Stir in melted butter. Brush hot waffle iron with butter. Spoon about 1/2 cup of batter onto iron and close to cook. This first waffle will be the tester. Cook waffle until golden brown. Remove to plate and keep warm

Steps:

• Plug in an electric waffle iron to heat.
• Make whipped cream: Beat whipping cream, vanilla extract, cream of tartar and a pinch of salt until you have fairly stiff peaks. Refrigerate the whipped cream.
• Make waffles: Whisk the dry ingredients together in a large mixing bowl. Add the oil and eggs then slowly whisk in the eggnog, starting with about a half cup. The ultimate amount of eggnog required will depend on the characteristics of your flour, the humidity and temperature. Add eggnog and whisk until the mixture is the consistency of heavy whipping cream.
• Cook the waffles according your griddle's instructions. Serve each with a dollop of whipped cream with a candy cane on top. Dust with powdered sugar, nutmeg, cinnamon or mace as desired. Serve with warmed syrup of choice. (Peppermint infused maple syrup might be nice if not 'over the top'!).

Steps:

• Preheat the waffle iron to the regular setting.
• Sift together the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.
• In a separate bowl using a whisk (or a mixer), beat the 4 egg whites until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
• Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward the waffles being a little deep golden and crisp!). Serve immediately with softened butter and warm syrup.

Steps:

• Mix flour, baking powder, salt and, if desired, nutmeg. In another bowl, whisk together eggs, eggnog and butter; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Steps:

• In a bowl, combine flour, baking powder, baking soda, salt, egg, eggnog, vanilla, and sesame oil.
• Beat until smooth.
• Using oil as needed to grease, pour batter by 1/4 cup and cook on a 375°F griddle.
• Flip to brown slightly on other side.
• Serve with maple syrup.

Steps:

• Beat eggs, baking powder, baking soda and salt until frothy.
• Add eggnog and flour. Mix well.
• Cook on lightly greased griddle.

Steps:

• To cook the chicken, put the chicken pieces in a bowl and sprinkle with the salt, pepper, paprika, poultry seasoning, and garlic powder. Add the mustard and use your hands to work everything into the chicken. Pour in the buttermilk, cover with plastic wrap, and refrigerate for 2 hours.
• Heat 3 inches of oil to 325°F in a deep cast-iron skillet over medium heat. Combine the flour and Sazonador seasoning in a brown paper bag. Add a few pieces of chicken at a time and shake it like you mean it! Working in batches, fry the chicken until it is beautifully brown and crispy on one side, about 15 minutes. Turn and cook until a meat thermometer inserted into the meat registers 160°F, about 15 minutes. Drain on paper towels.
• To make the waffles, combine the flour, baking powder, cinnamon, and nutmeg in a medium bowl. Whisk the eggnog, egg yolks, and butter in another bowl. Stir the wet ingredients into the dry until combined; you don't want the batter to be lumpy or too smooth-just right.
• Whisk the egg whites until almost stiff; fold them into the batter.
• Heat a waffle iron. Spray the waffle iron with cooking spray. Pour some of the batter into the middle of the iron, following the manufacturer's instructions. Close and cook until golden brown and cooked through, 3 to 4 minutes. Repeat with the remaining batter.
• Top the waffles with fried chicken, Strawberry Butter, and maple syrup. Are you ready to Paaarrrtyyy!?
• Put the butter in a food processor fitted with the metal blade, and blend until smooth. Add the berries and grenadine and pulse until combined, but with small pieces of berry still visible.

Steps:

• Heat vegetable oil in a griddle or shallow frying pan over medium heat.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl; stir eggnog into flour mixture until batter is smooth.
• Pour enough batter into the heated griddle to make a 4- to 5-inch circle. Cook until bubbles appear around the edges and bottom is browned, about 5 minutes. Flip and cook until other side is evenly browned, about 5 more minutes. Repeat with remaining batter.

Steps:

• Heat a lightly oiled skillet or griddle over medium heat.
• In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
• Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.

Steps:

• Beat yolks in a large mixing bowl. Gradually add sugar. Beat until mixture thickens. Stir in milk and rum. Pour into a large punch bowl and chill for 3-4 hours.
• Fold in whip cream before serving. Garnish with freshly ground nutmeg.

Steps:

• Put the oatmeal (either regular or quick cooking) in the food processor and blend until fine.
• Add the other dry ingredients (flours, spice, and baking powder) and pulse until combined.
• Add the wet ingredients and pulse until well mixed.
• Heat your waffle maker and grease in whichever way you prefer.
• Cook the waffles until crispy. I found that it took 5 minutes per batch.
• Serve warm with more maple syrup.