*  Exported from  MasterCook  *
 
                          HEAVENLY BELGIAN WAFFLES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fruits                           Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4   c            Flour
    1       tb           Baking powder
    2       tb           Malted-milk powder
    2                    Egg yolks
    1 3/4   c            Milk
      1/2   c            Cooking oil or melted
                         -shortening
    2                    Egg whites
                         Ice cream
                         -----FRUIT PECAN SAUCE-----
    4       sm           Ripe bananas
                         Lemon juice
    1       pt           Strawberries -- fresh or
                         -thawed, frozen,
                         -unsweetened
      2/3   c            Sugar, brown
      1/3   c            Butter or margarine
    2       tb           Rum or orange juice
      1/2   c            Broken, toasted pecans
 
   In a large mixing bowl, stir together the flour,
   baking powder and malted-milk powder.
   
   In a medium mixing bowl, beat the egg yolks. Beat in
   the milk and cooking oil or shortening. Add to the
   flour mixture all at once, stirring till blended but
   still slightly lumpy.
   
   In a small mixer bowl, beat egg whites till stiff
   peaks form. Gently fold into the egg-flour mixture,
   leaving a few fluffs of egg white. Do not overmix.
   
   Bake waffles in Belgian waffle-maker or regular
   waffle-maker according to manufacturer’s directions.
   (To keep waffles hot for serving, place in a single
   layer on a wire rack on a baking sheet in a warm oven.)
   
   Prepare Fruit-Pecan Sauce.
   
   Serve waffles topped with ice cream and warm
   Fruit-Pecan Sauce.
   
   Fruit-Pecan Sauce: Peel bananas, cut in half
   lengthwise, then cut crosswise into thirds. Brush with
   lemon juice. Halve the strawberries. In a large
   skillet, heat brown sugar and butter or margarine over
   medium heat till the mixture melts, stirring
   occasionally.
   
   Add the bananas and strawberries; cook, uncovered,
   till bananas are heated through, turning once. Stir in
   rum or orange juice, then the pecans.
   
   Note: For a quick variation, sprinkle each waffle with
   1 Tbsp chopped nuts; crumbled, crisp-cooked bacon; or
   chopped granola before closing iron.
   
   Notes: Belgian waffles are a mainstay at Midwest
   brunches. Here’s our delicious version, topped with
   ice cream and a warm fruit and pecan sauce.
   
                       Source: Midwest Living Magazine,
   April 1991
  
 
 
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