Preheat a waffle-stick maker or regular waffle maker.
In a medium bowl,
Preheat waffle maker.
Place butter and sugar in a large mixing bowl.
Cream together on med-low.
Add vanilla and salt, increase speed to medium.
Add eggs and mix until smooth.
Decrease speed to low, add flour and mix well.
Divide batter into 4 3/4 cup portions.
Using one portion, drop batter on each corner of the grids.
Close waffle maker and bake until steam no longer escapes (about 3-5 min).
Carefully remove waffle from maker and allow to cool.
Serve plain or with your favorite fruit filling and whipped cream.
heaping tablespoon onto preheated waffle cone maker and close lid and
ilk. Heat a heart-shaped waffle iron and coat thinly with
f the eggs.
Heat waffle iron and measure a full
Heat the sugar and water in a small saucepan over medium heat until the sugar is dissolved; remove from heat.
Combine the simple syrup, peanut butter and coconut milk in blender jar, and blend until peanut butter is well incorporated.
Chill several hours to overnight.
Freeze in ice cream maker according to manufacturer's instructions; adding the crushed candy during the last few minutes of churning. Transfer to a covered container and freeze.
Combine melted margarine and eggs.
The add flour, baking powder and lemon extract.
Make sure the waffle iron is hot.
Drop 1/2 tsp. of batter on each waffle iron grid.
Bake about 30-45 seconds.
Should be light golden, not brown.
Take off with large fork.
When cool, sprinkle with powdered sugar.
Cookie should be soft.
Makes 3-4 doz.
Beat eggs.
Add remaining ingredients.
Stir well.
Grease and heat waffle iron.
When hot, spoon brownie mixture onto waffle iron.
Place chocolate and butter in a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir until chocolate is melted and smooth. Distribute between waffle bowls.
Add 2 tbsp lemon curd to each waffle bowl. Top with ice cream and berries. Freeze until ready to serve. Just before serving, garnish with fresh mint.
eat up waffle iron.
Combine all dry
For Waffle Cookies:
Pre-heat oven
Preheat the waffle baker on medium heat; lightly brush the grid.
Combine oleo and cocoa in saucepan; melt on stove and cool. Whip eggs and sugar with fork; add flour and cocoa mixture slowly. Add vanilla.
Heat waffle iron to medium.
Put 1 teaspoon butter in each part of iron.
Bake for 1 minute.
Let cool.
Take out ice cream to slightly soften while preparing waffle.
Toast (or make) waffle to your liking.
At the same time, heat up hot fudge and caramel (or any other toppings you would like to use).
To assemble, place waffle on plate.
Add scoop(s) of ice on top of waffle.
Drizzle with hot fudge and caramel (or desired toppings).
Top with whipped cream.
Sprinkle with chopped nuts.
Top with maraschino cherry.
Enjoy immediately!
erve scoops of sorbet in waffle bowls with berries.
Top waffle with berries and cottage cheese and serve.
Toast the frozen waffle, immediately spread with butter and cut the waffle in half. Place a scoop of ice cream on one half of the waffle, distributing evenly. Drizzle the ice cream with maple syrup; top the ice cream with the other half of the waffle and gently press to seal the sandwich.
Combine waffle mix, water, and vegetable oil
owl.
In the bread maker pan, pour in the water
Place waffle bowls on serving platter.
Spoon 1/2 container yogurt in each waffle bowl.
Top with banana slices and chocolate chips. Serve immediately.