Presto Belgian - Recipes

4
Recipes
Classic Waffle Batter
1 cup all-purpose flour
½ tablespoon* sugar
½ tablespoon* baking powder
 ⅛ teaspoonsalt
1 cup milk
1 egg
1 tablespoon vegetable oil
Combine flour, sugar, baking powder, and salt in a large bowl. Whisk milk, eggs, and oil in a medium bowl. Whisk milk mixture into
dry ingredients just until dry ingredients are thoroughly moistened. Preheat waffle bowl maker. Pour batter into the bottom grid to the
fill lines (approximately ½ cup). Close the cover and bake until the waffle bowl is golden brown, about 4 minutes.
Makes 4 waffle bowls
Flavorful Whole Grain Waffle Batter (both delicious and healthy)
½ cup all-purpose flour
½ cup whole wheat flour
¼ cup quick cooking oats
½ tablespoon* brown sugar
½ tablespoon* baking powder
 ⅛ teaspoonsalt
1 cup milk
1 egg
1 tablespoon vegetable oil
Combine flours, oats, brown sugar, baking powder, and salt in a large bowl. Whisk milk, eggs, and oil in a medium bowl. Whisk milk
mixture into dry ingredients just until dry ingredients are thoroughly moistened. Allow batter to rest 5 minutes. Preheat waffle bowl
maker. Pour batter into the bottom grid to the fill lines (approximately ½ cup). Close the cover and bake until the waffle bowl is golden
brown, about 4 minutes.
Makes 4 waffle bowls
Cornmeal, Cheese, and Chilies Waffle Bowl
½ cup all-purpose flour
¼ cup plus 2 tablespoons yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup plus 2 tablespoons buttermilk
1 egg, separated
1 tablespoon vegetable oil
2 tablespoons canned green chilies, drained
½ cup shredded sharp cheddar cheese
In a medium bowl combine flour, cornmeal, baking powder, and baking soda. Stir in buttermilk, egg yolk, vegetable oil, chilies, and
cheese. In a small bowl, using an electric mixer, beat egg white until stiff. Fold egg white into batter, leaving a few fluffs of white. Pre-
heat waffle bowl maker. Pour batter into the bottom grid to the fill lines (approximately ½ cup). Close the cover and bake until waffle
bowl is browned, about 4½ to 5 minutes.
Makes 4 waffle bowls
Chocolate Waffle Bowl with Raspberry Cream
 1⅓ cupsall-purposeflour
 ⅔ cupsugar
¼ cup plus 2 tablespoons baking cocoa
2 teaspoons baking powder
1 teaspoon cinnamon
 ⅛ teaspoonsalt
1 cup milk
2 eggs, slightly beaten
¼ cup vegetable oil
1 teaspoon vanilla extract
In a large bowl combine flour, sugar, cocoa, baking powder, cinnamon, and salt. Whisk milk, eggs, vegetable oil, and vanilla into dry
ingredients. Let batter rest 5 minutes. Preheat waffle bowl maker. Pour batter into the bottom grid to the fill lines (approximately ½
cup). Close the cover and bake until waffle bowl is cooked through, about 4 minutes. Carefully remove the waffle bowl because it will
be pliable. Invert waffle bowl over upside down custard cup for 2 to 3 minutes to firm the bowl shape. Serve waffle bowl filled with
Raspberry Cream.
Makes 5 waffle bowls
Raspberry Cream
1 cup whipping cream
¼ cup seedless raspberry jam
½ teaspoon almond extract
Whip cream until soft peaks form. Fold in jam and almond extract until well blended.
* ½ tablespoon = 1½ teaspoons