Cuisinart WAF-B50 Owner Manual - Page 14

3 large eggs, separated ½ cup unsalted butter, melted and cooled 1 teaspoon pure vanilla extract Measure water into a large bowl. Add the 1 teaspoon granulated sugar and yeast; stir to dissolve. Let stand 10 minutes. In a separate bowl, combine the flour, graham cracker crumbs, ¼ cup sugar, salt, ginger, and lemon zest; stir to combine. Add the milk, egg yolks, cooled melted butter and vanilla to the yeast mixture. Stir until smooth. Add the dry ingredients and beat until smooth, using a hand mixer on low speed. Cover with waxed paper and let stand to rise in a warm, draft-free place for 30 minutes. Beat the egg whites until stiff, but not dry. Gently fold into the batter. Preheat your Cuisinart® Breakfast Express® on setting #4 or preferred setting* (green indicator light will be illuminated when preheated). Use the measuring cup to measure out one scoop of batter, spreading evenly into waffle plate. Close lid and rotate 180˚ to the right and bake until beeper sounds. Rotate waffle side 180˚ and remove waffle. Repeat with remaining batter. Waffles may be kept warm in a low (200°F) oven. Place waffles arranged on a cookie sheet on a rack in the warm oven. Serve with lemon curd, fruit, jam, powdered sugar, a warm fruit syrup, or whipped cream. For best results, do not open waffle/ omelet maker during cooking process. Doing so will throw off the timing mechanism. *We recommend using setting #4 to achieve a golden-brown, baked Belgian waffle. Adjust the browning control if you prefer lighter or darker waffles. Nutritional information per waffle: Calories 458 (44% from fat) • carb. 23g • pro. 11g • fat 23g sat. fat 12g • chol. 159mg • sod. 279mg calc. 120mg • fiber 1g Pumpkin Nut Belgian Waffles These waffles taste like freshly baked pumpkin muffins and are delicious served with warm maple syrup. Makes 6 waffles 1½ cups unbleached, 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 flour, chopped nuts, cornstarch, baking powder, salt, cinnamon, ginger, and nutmeg. Stir to blend, reserve. In a second bowl, combine the pumpkin purée, egg yolks, milk, maple syrup, melted butter, and vanilla; 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® Breakfast Express® on setting #4 or preferred setting* (green indicator light will be illuminated when preheated). Use measuring cup to measure out one scoop of batter. Pour into waffle plate. 14