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Sunday, March 3, 2013

New Cuisinart recipe!

Orange-Cranberry Gingerbread Waffles


Just the thing to celebrate the first chilly Sunday of autumn weather. Serve waffles hot topped with a dab of creamy butter and warmed maple syrup.




1/4 cup brewed coffee, cooled
6 cups unbleached, all-purpose flour
1/3 cup dark brown sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
31/4 cups lowfat milk
1/2 cup canola oil
1/2 cup melted butter
4 large fresh eggs, lightly beaten
3/4 cup dried orange-flavored cranberries, chopped






Brew 6 ounces of coffee In the Cuisinart Single Serve Brewing System, measure out 1/4 cup and set aside. Use the remaining coffee for another purpose.Place the flour, sugar, baking powder, baking soda, salt and spices into a large mixing bowl and stir well to combine. In a small bowl, combine milk, 1/4 cup coffee, oil, eggs and cranberries. Add the liquid ingredients to the dry ingredients, stirring until just blended.Preheat oven to 175*F. Preheat the Cuisinart Waffle Maker to the desired setting (a tone will sound when preheated). Pour 2 cups of batter onto the center of the lower grid of the preheated waffle maker; spread batter evenly using a heat-proof spatula. Close lid of waffle maker. When tone sounds, waffles are ready. Open lid and carefully remove baked waffles. Waffles should be browned and crisp. Repeat with the remaining batter. Waffles can be held in warm oven or served immediately.













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