the peagrams

Belgian Club Soda Waffles
Belgian Coconut Waffles
Belgian Dessert Waffles
Belgian Waffles
Belgian Waffles
Galettes - Belgian Waffles
Heavenly Belgian Waffles
Sour Cream Belgian Waffles


* Exported from BigOven *

Belgian Club Soda Waffles

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
-Lisa Crawley TSPN00B-
2 cups Biscuit mix
1 1/3 Cup Club soda
1 Egg
3 tablespoon Oil

Mix well. Pour into Belgian waffler for an extra light waffle. Makes four
Belgian waffles.

From: Lisa Crawley (Tspn00b)
Per Serving (excluding unknown items): 1719 Calories; 174g Fat (89.8%
calories from fat); 6g Protein; 38g Carbohydrate; 1g Dietary Fiber; 48mg
Cholesterol; 779mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat;
34
1/2 Fat.


* Exported from BigOven *

Belgian Coconut Waffles

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/2 cup Unbleached Flour
2 teaspoons Baking powder
1/2 cup Coconut --shredded
2 tablespoon Maple syrup
2 tablespoon Honey
1/2 cup Fat-free-egg substitute
4 tablespoon Conola oil
6 Egg whites

Preheat a belgian or regular waffle iron. In a large bowl, whish the
flour, baking powder and coconut. In a small bowl, whisk together the
syrup, honey and egg substitute. Whish in the oil and milk. In a medium
bowl, beat the egg whites until stiff. Make a hole in the center of the
dry
ingredients. Pour the liquid mixture into the hole. Gently fold the
whites
into the batter. Bake in the waffle iron until golden brown. 6 to 8
minutes.
Makes: 6 Belgian waffles.


Source: Prevention Quick & Healthy Cooking
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Per Serving (excluding unknown items): 760 Calories; 2g Fat (2.7% calories
from fat); 7g Protein; 187g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol;
233mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2
Fat; 11 Other Carbohydrates

* Exported from BigOven *

Belgian Dessert Waffles

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/2 cup Milk or light cream
4 Eggs
1/2 teaspoon Salt

Lightly oil and preheat the waffle iron at medium heat. In large mixing
bowl, combine all ingredients. Blend and beat as directed on cake
package.
(Batter will be thick). Pour about 1 cup batter (for 9 inch) in preheated
waffle iron. Bake until waffle is golden brown, about 2 to 4 minutes.
Serve
with fresh fruit or whipped cream. Comments: I got this from a
newspaper
article.

From: Janet <tjw@defnet.Com>

Per Serving (excluding unknown items): 66 Calories; 4g Fat (62.2% calories
from fat); 5g Protein; 1g Carbohydrate; 0g Dietary Fiber; 187mg
Cholesterol;
322mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat.

* Exported from BigOven *

Belgian Waffles

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3 cups Biscuit mix --such as
Bisquick)
4 Eggs
1/2 cup Butter --melted
1 can Beer --not light

Combine all ingredients and mix until thoroughly blended. Ladle mixture
into waffle maker and bake until golden brown. Serve with favorite
topping.
Comments: This is a great recipe. The yeast in the beer activates, which
causes the waffles to rise beautifully.

From: Janet <tjw@defnet.Com>

Per Serving (excluding unknown items): 66 Calories; 4g Fat (62.2% calories
from fat); 5g Protein; 1g Carbohydrate; 0g Dietary Fiber; 187mg
Cholesterol;
55mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat.


** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at http://www.bigoven.com. **


* Exported from BigOven *

Belgian Waffles

Recipe By :
Serving Size :3
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
-Lisa Crawley TSPN00B-
2 cups Flour --sifted
2 teaspoons Baking Powder
3/4 teaspoon Salt
3 Egg Yolks --beaten
1 3/4 Cup Milk
1/3 cup Oil
3 Egg Whites --slightly beaten

Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and
milk. Stir into dry ingredients. Stir in cooking oil. Carefully fold in
egg
whites. Do not overmix. Pour approximately 7/8 cup batter into the
preheated grid. Close and bake about 4 minutes. Serve hot with butter and
syrup, or as a base for various creamed dishes (vegetables, fish, or
meat)
or top with ice cream and a dessert sauce.

Makes 5 -6.

WAFFLE VARIATIONS:
Pecan Waffles. Stir into plain waffle batter before folding in the beaten
egg whites, 3/4 cups chopped pecans or sprinkle a few chopped pecans over
batter, before closing waffler.

Cinnamon Waffles. Sift 1 1/2 tsp. cinnamon
with the dry ingredients when preparing plain waffle batter.

Apple Waffles.
Stir into plain waffle batter, before folding in the beaten egg whites, 2
cups peeled, diced apples.

Lemon Waffles. Add 2 tsp. grated lemon rind to
egg yolk, milk mixture in waffle recipe.

Bacon Waffles. Stir into plain
waffle batter before folding in the beaten egg whites, 8 slices pan-fried
crumbled bacon.

Corn Waffles. Reduce milk to 1 cup; add 2 cups canned
cream-style corn and 1-2 tsp sugar, depending upon
sweetness of corn. Bake til thoroughly dry.

Cheese Waffles. Stir into plain
waffle batter before folding in the beaten egg whites, 1 cup grated
processed cheese.

Ham Waffles. Sprinkle 2 Tbsp. finely diced cooked ham over
batter, before closing waffler.

Chocolate Waffles. Substitute 3 Tbsp. cocoa
for 3 Tbsp. of the flour when preparing plain waffle batter.

Chocolate Chip
Waffles. Stir into plain waffle batter before folding in the beaten egg
whites, 3/4 cup chocolate chips.

Per Serving (excluding unknown items): 595 Calories; 30g Fat (45.9%
calories
from fat); 15g Protein; 65g Carbohydrate; 2g Dietary Fiber; 213mg
Cholesterol; 922mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 5
1/2
Fat; 0 Other Carbohydrates.

* Exported from BigOven *

Galettes - Belgian Waffles

Recipe By :
Serving Size :1
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 3/4 cups butter
2 cups Sugar
7 To 8 eggs --Medium or large
4 1/2 Cup Flour

(The original Belgian Waffles - really a sort of cookie) This came
from
Belgium and is a traditional Christmas morning treat. Soften butter until
nearly melted, but not quite; cool. Beat eggs. Add sugar gradually. Add
butter. Add flour a little at a time, mixing thoroughly after each
addition.
Refrigerate dough several hours. Cook on waffle iron until light golden
brown (not too dark!). Use a heaping tablespoon of dough on each section
of
waffle iron grid, or use a larger "blob" (Belgian unit of measurement, I
think) of dough in center of iron. Separate sections when cooked. Recipe
can be doubled. Galettes keep well in a covered tin. The lady who gave
me


is sufficient to make the galettes delectable morsels. In Belgium they
are
served at New Year and Christmas and at all important family occasions
such
as wedding, baptismals. They are offered to convalescents hoping to awake
their appetite and renew their strength." Actually, these may be a
little different for American tastes as they are neither soft nor crisp.
But, they are definitely authentic!

Contributed by: Kris Faria

Per Serving (excluding unknown items): 1548 Calories; 0g Fat (0.0%
calories
from fat); 0g Protein; 400g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol;
4mg Sodium. Exchanges: 27 Other Carbohydrates.

* Exported from BigOven *

Heavenly Belgian Waffles

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 3/4 Cup Flour
1 tablespoon Baking powder
2 tablespoon Malted-milk powder
2 Egg yolks
1 3/4 Cup Milk
1/2 cup Cooking oil or melted
Shortening
2 Egg whites
Ice cream
-Fruit Pecan Sauce-
4 small Ripe bananas
Lemon juice
1 pint Strawberries --fresh or
Thawed --frozen unsweetened
2/3 cup Sugar --brown
1/3 cup Butter or margarine
2 tablespoon Rum or orange juice
1/2 cup Broken --toasted pecans


In a large mixing bowl, stir together the flour, baking powder and
malted-milk powder. In a medium mixing bowl, beat the egg yolks. Beat
in
the milk and cooking oil or shortening. Add to the flour mixture all at
once, stirring till blended but still slightly lumpy. In a small mixer
bowl, beat egg whites till stiff peaks form. Gently fold into the
egg-flour
mixture, leaving a few fluffs of egg white. Do not overmix. Bake
waffles
in Belgian waffle-maker or regular waffle-maker according to
manufacturer's
directions. (To keep waffles hot for serving, place in a single layer on
a
wire rack on a baking sheet in a warm oven.) Prepare Fruit-Pecan
Sauce.

Fruit-Pecan Sauce: Peel bananas, cut in half lengthwise, then cut
crosswise
into thirds. Brush with lemon juice. Halve the strawberries. In a large
skillet, heat brown sugar and butter or margarine over medium heat till
the
mixture melts, stirring occasionally. Add the bananas and
strawberries;
cook, uncovered, till bananas are heated through, turning once. Stir in
rum
or orange juice, then the pecans. Serve waffles topped with ice cream
and warm Fruit-Pecan Sauce.

Note: For a quick variation, sprinkle each
waffle with 1 Tbsp chopped nuts; crumbled, crisp-cooked bacon; or chopped
granola before closing iron.

Notes: Belgian waffles are a mainstay at
Midwest brunches. Here's our delicious version, topped with ice cream and
a
warm fruit and pecan sauce.

From: Jim Weller Source: Midwest Living Magazine

Per Serving (excluding unknown items): 287 Calories; 18g Fat (55.3%
calories
from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 148mg
Cholesterol; 319mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 3 1/2
Fat;
1 1/2 Other Carbohydrates.


* Exported from BigOven *

Sour Cream Belgian Waffles

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3 Egg yolks
3/4 cup Milk or buttermilk
1/2 cup Melted butter or margarine
1 tablespoon Vanilla extract
12 ounces Sour cream
1/2 cup Flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 tablespoon Sugar

Mix egg yolks with milk or buttermilk. Add butter, vanilla and
sourcream.
Beat well and add flour, baking powder, baking soda and sugar. Beat
mixture
well. Beat whites to stiff peaks. Fold together with batter. Bake and
serve
with whipped cream, strawberries, jam, nuts, powdered sugar, butter,
honey,
yogurt, chocolate chips, or your choice of toppings. Yield: Approx. 11
squares Separate: 4 eggs. Hold the whites.

From: Annemarie Edgell <edelweis@ucsine

Per Serving (excluding unknown items): 595 Calories; 22g Fat (33.2%
calories
from fat); 10g Protein; 90g Carbohydrate; 1g Dietary Fiber; 197mg
Cholesterol; 453mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat;
1/2
Non-Fat Milk; 4 Fat; 3 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0
0
0 0

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