Surprise Waffles With Raspberry Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
RASPBERRY SAUCE
1 package: Frozen Raspberries, thawed
2 t: Cornstarch,
-, 10 oz pkg
2 T: Water,
1 T: Granulated Sugar,
WAFFLES
3 large: Eggs,
1/4 t: Salt,
3/4 cup: Sour Cream,
1 t: Vanilla,
3/4 cup: Milk,
1/3 cup: Butter or Margarine, melted
1 1/4 cup: All-purpose Flour,
1/3 cup: Semisweet Chocolate Chips,
2 t: Baking Powder,
1 cup: Whipping Cream, whipped
1/2 t: Baking Soda,
-stiff with 2 Tbsp Sugar,
MAKE RASPBERRY SAUCE
Directions:
Puree raspberries in blender or food processor. Pour through a fine
strainer into a small saucepan. Mix together cornstarch and water.
Add to raspberries, along with sugar. Stir over medium heat until
boiling, slightly thickened and transparent. Remove from heat. Makes
1 cup. WAFFLES: Beat eggs, sour cream, and milk in medium-size bowl
with wire whisk or fork until smooth. Add flour, baking powder,
baking soda, salt, and vanilla; beat until just smooth. Stir in
butter until blended. Pour batter onto waffle iron, preferably with
nonstick coating. (Youll need a scant 3/4 cup for an 8-inch waffle.)
Sprinkle about 1 Tbsp chocolate chips over each waffle before baking
to a golden brown. Cool waffles on racks. Meanwhile gently reheat
Raspberry Sauce. Cut waffles in quarters. For each serving, stack 5
quarters with whipped cream between layers. Top with a dollop of
whipped cream and warm sauce. Serve immediately. Makes 4 servings.
From: Fred Peters
Submitted By PAT STOCKETT On 12-28-94
Source from luhu.jp
strainer into a small saucepan. Mix together cornstarch and water.
Add to raspberries, along with sugar. Stir over medium heat until
boiling, slightly thickened and transparent. Remove from heat. Makes
1 cup. WAFFLES: Beat eggs, sour cream, and milk in medium-size bowl
with wire whisk or fork until smooth. Add flour, baking powder,
baking soda, salt, and vanilla; beat until just smooth. Stir in
butter until blended. Pour batter onto waffle iron, preferably with
nonstick coating. (Youll need a scant 3/4 cup for an 8-inch waffle.)
Sprinkle about 1 Tbsp chocolate chips over each waffle before baking
to a golden brown. Cool waffles on racks. Meanwhile gently reheat
Raspberry Sauce. Cut waffles in quarters. For each serving, stack 5
quarters with whipped cream between layers. Top with a dollop of
whipped cream and warm sauce. Serve immediately. Makes 4 servings.
From: Fred Peters
Submitted By PAT STOCKETT On 12-28-94
Source from luhu.jp