Make-Ahead Waffles with Peanut Butter Spread: Pink Ribbon Recipe 
Hi everybody :)
If you're just tuning in to my post, every Sunday I post a Breakfast Is Served. This Breakfast Is Served Sunday is a Pink Ribbon Recipe. To catch up, last week post is found here.
Today your in for a treat... these make-ahead waffles are prepared the night before and baked the next morning, for a nice hot breakfast. They're also topped with a spread made up of peanut butter and maple syrup! YUM!
This recipe may be a good choice for cancer patients because it contains peanut butter and flour, which provides provide protein, magnesium and iron. Protein helps the body grow new cells with nitrogen. Plus the waffles has a lot of important calories the body needs for healing. These are also great for diarrhea one of the side effect of cancer treatment.
So let's get it started...
Make-Ahead Waffles with Peanut Butter Spread adapted Betty Crocker Living with Cancer Cookbook
Prep Time: 25 Minutes
Start to Finish: 9 Hours 55 Minutes 6 servings (two 4-inch waffle squares and about 3 tablespoons spread each)
WAFFLES
1 package regular active dry yeast
1/4 cup warm water (105°F to 115 F)
1 3/4 cups lukewarm milk (scalded then cooled)
2 tablespoons sugar
1 teaspoon salt
3 eggs
1/2 cup butter or margarine, softened
2 cups all-purpose flour
PEANUT BUTTER SPREAD
1/2 cup maple-flavored syrup
1/2 cup peanut butter
1. In large bowl, dissolve yeast in warm water. Add remaining waffle ingredients beat with electric mixer on medium speed until smooth
Cover: let rise in warm place 1 hour 30 minutes. 2. Stir down batter Cover, refrigerate at least 8 hours but no longer than 12 hours.
3. Heat wattle maker Meanwhile, mix syrup and peanut butter until blended set aside. If necessary, grease waffle maker with shortening. Stir down batter. Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle maker (Waffle make's vary in size; Check manufacturer's directions for recommended amount of batter) Close lid of waffle maker
4. Bake about 5 minutes or until steaming stops Carefully remove waffle. Repeat with remaining batter. Serve with peanut butter spread
High in folic acid; good source of fiber and iron
1 Serving: Calories 520 (Calories from Pat 210); Total Fat 23g (Saturated Fat 9g. Trans Fat Og); Cholesterol 130mg, Sodium 620mg; Potassium 350mg; Total Carbohydrate 62g (Dietary Fiber 3g); Protein 15g % Daily Value: Vitamin A 10%, Vitamin c 0%; Calcium 10% Iron 15% Folic Acid 30%; Magnesium 15% Exchanges 2 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat, 1/2 High-Fat Meat, 3 Fat Carbohydrate Choice: 4
What I Did and/or Think:
I made the batter according to the recipe. With the spread, I added enough syrup to make it drizzle. I baked them in my Double-Side Waffle Maker, great waffle maker, I love it!
The Taste: The waffles was delicious, crispy on the outside and fluffy on the inside. The spread was delicious also. I think
ALL peanut butter fans would enjoy this recipe. To make this extra special sprinkle mini semi-sweet chocolate chips on top of the spread. These waffles would be great with any topping.
This recipe will be REPEATED!
For variation, this can also be used for pancakes; just pour about 1/4 cup of batter onto a greased hot griddle cook until puffed and bubbled, flip and cooked until golden brown. Prepared waffles and pancakes can be frozen and reheated in a toaster as needed for breakfast in a hurry.
ENJOY! Come again...
Linked to:
YeastSpotting!
BYOB @ girlichef: BYOB - Bake Your Own Bread
Scrumptious Sunday Recipe Link Party #34 @ AddictedRecipes
Sunday Sweet Confessions: Mommy's Sweet Confessions
Kids In the Kitchen: Adventurez In Child Rearing
Gallery of Favorites @ 21st Century Housewife
Pumpkin Nut Belgian Waffles: Breakfast Is Served
Hi everybody :)
It's that time again...Welcome to another Breakfast Is Served Sunday. If you just tuning in to my blog every Sunday I post a Breakfast Is Served, last week post is found here.
Today you're are in for a treat...I'm making waffles! I first had waffles while attending a family reunion in Florida. The hotel we were staying had a very elaborated breakfast food bar. One of the features was a waffle area, where you make your own waffle to go. Those deep pockets of goodness, piping hot, soft on the inside and crisp on the outside smelled so delicious I had to give it a try. It was love at first bite...I was hooked, as soon as I arrived back home, I rush out to buy a waffle maker. For days on ends, I was in waffle heaven... I'm talking pure ECSTASY until, one day, my dear sweet waffle maker broke :( I was crushed...heartbroken, scattered... I had to have another one.
While walking down the isle in Sam's Club... something got my attention...
Could it be???
Yes!
A Double-Side Waffle Maker! A waffler maker with TWO sides, for double your waffles fun!
I couldn't wait to test this baby out!
Pumpkin Nut Belgian Waffle adapted Waring Pro
Makes 6 waffles
Ingredients
1 1/2 cups all-purpose flour
1 ounce finely chopped walnuts or pecans (best if toasted first) (about 1/4 cup)
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (I used allspice)
1/4 teaspoon freshly ground nutmeg
3/4 cup pumpkin puree (canned solid pack pumpkin)
2 large eggs, separated
1 cup whole milk
1/4 cup real maple syrup (do not use pancake syrup)
3 tablespoons unsalted butter, molted
1 teaspoon pure vanilla extract
3 large egg whites
Directions
In a large bowl, combine the flour, chopped nuts, cornstarch, baking powder, salt, cinnamon, ginger, and nutmeg. Stir to blend and reserve.
In a second bowl, combine the pumpkin puree, egg yolks, milk, maple syrup, melted butter, and vanilla extract; stir until smooth.
Add the liquid ingredients to the dry ingredients and stir to blend until smooth, using a whisk.
In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
Preheat your Waring Pro Professional Double Belgian Waffle Maker on setting #4 or preferred setting* (blue indicator light will be illuminated when preheated). TIP: Add 2 tablespoon vegetable oil to batter to prevent sticking.
What I Did and/or Thinks:
The only change I did was used 1/4 teaspoon allspice for the ginger. I did had to add 2 tablespoon oil to prevent sticking because my first
two waffles stuck to the grids, the rest came out perfectly. These smelled amazing while cooking, I couldn't wait to taste one. Keeping in with the maple and pecan taste, I made a Maple
Cream Cheese Syrup to serve with the waffles; recipe below.
The taste: I love the taste of these waffles. This is actually my first time eating pumpkin! I don't know why I never try it before now, but it won't be my last! These are definitely going on my REPEAT list.
Maple Cream Cheese Syrup:
2 tablespoon butter
1/4 cup pecans
2 ounces cream cheese, softened
1/4 cup pure maple syrup
Heat butter and pecans in a small saucepan over medium heat until butter melted.
Add cream cream and syrup stir until bubbly about 2 minutes.
Remove from heat and served.
ENJOY! Come again...
BTW. Like I mention earlier I got my waffle maker from Sam's, the price was $69.99 + tax. The link I left to it is from Amazon and their price is $99.00.
Linked to:
Mix it Up Monday @FlourMeWithLove
Marvelous Mess Monday @ Marvelously Messy
This Week's Cravings # 101 @ Mom's Crazy Cooking
Melt In Your Mouth Monday #85 @ Make Ahead Meals for Busy Moms
Recipe Sharing Monday @ Jam Hands
Sundae Scoop link party
nifty thrifty sunday # 77
Scrumptious Sunday #31
