KitchenAid KWB110OB Instruction Manual - Page 14

RECIPE Banana Macadamia Waffles with Toasted Macadamia Butter WAFFLES 2 1/2 cups (590 ml) all-purpose flour 1 tsp. (5 ml) active dry yeast 1 tsp. (5 ml) granulated sugar 1/2 tsp. (2 ml) salt 1/2 tsp. (2 ml) nutmeg 1/2 tsp. (2 ml) ground ginger 1/2 cup (120 ml) water 1 1/2 cups (355 ml) milk 1/2 cup (120 ml) butter or margarine, cut up 2 eggs 2 (30 ml) tbsp. brown sugar 1 1/3 cups (307 ml) diced bananas 1/2 cup (120 ml) chopped dry roasted, salted macadamia nuts WAFFLES In a large bowl, combine flour, yeast, granulated sugar, salt, nutmeg, and ginger; set aside. In a medium saucepan, place water, milk, and butter. Heat over low heat until mixture is very warm (120 to 130° F [50-55° C]), stirring frequently. Add milk mixture to flour mixture; mix well. Add eggs; mix well. Cover with plastic wrap and refrigerate overnight or let stand at room temperature at least 1 hour until batter is light and bubbly. Add brown sugar, bananas, and nuts; mix well. Set preheated Waffle Baker timer to 3 minutes and 45 seconds. Spread 1 cup (235 ml) batter into top side of Waffle Baker. Close top; start timer and rotate Waffle Baker. Fill second side, and rotate Waffle Baker again. When signal sounds, remove first waffle. Remove second waffle. Repeat with remaining batter. Serve with Toasted Macadamia Butter. BUTTER 1/3 cup (80 ml) softened butter or margarine 2 tbsp. (30 ml) diced banana 2 tbsp. (30 ml) chopped dry roasted, salted macadamia nuts BUTTER In a small bowl, mash together butter and banana. Add nuts; mix well. YIELD 5 Servings (1 waffle with 1 1/2 tbsp. [20 ml] butter per serving). Per serving: About 710 cal, 14 g pro, 66 g carb, 45 g total fat, 22 g sat fat, 175 mg chol, 640 mg sod. 14