Recipes By Product - Wafflemakers

Rich Belgian-Style Waffles

- Makes 5 waffles
Ingredients
  • Serve a special waffle for brunch or dessert
  • 1 egg yolk
  • 2 tsp sugar
  • 1 cup sour cream
  • 1 tsp baking powder
  • 1/2 cup milk
  • 1/2 tsp salt
  • 3 tbsp butter, melted
  • 1/4 tsp baking soda
  • 1 cup flour
  • 1 egg white, stiffly beaten
Directions
  • Preheat Oster® waffle maker.
  • Put all ingredients, except egg whites, in a large mixer bowl and beat with Oster® Hand Mixer on low until moistened.
  • Increase to medium, mix until smooth.
  • By hand, gently fold in beaten egg white.
  • Pour a rounded 1/2 cup (125 ml) batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat.
  • Serve while hot with warmed syrup or Strawberries Romanoff.

Chocolate Chip Waffle Delight

- Serves 4 to 5
Ingredients
  • Waffle mix, prepare according to package directions - enough to make 4-5 waffles
  • 1 cup chocolate chips
  • 4 ounces whipping cream
  • 1 pint vanilla ice cream
  • 1/2 cup prepared raspberry syrup
  • 1/2 cup prepared chocolate syrup
  • 1 pint fresh raspberries
Directions
  • Add chocolate chips to prepared waffle mix. Make waffles in Oster® Waffle Maker.
  • Separate waffles into triangles.
  • In a serving plate drizzle syrups in a design and then layer waffles with whip cream three waffles high.
  • Take fourth waffle triangle and stand up in plate. Use some whip cream to help it stay straight if needed.
  • Add small scoop of ice cream to plate in front of standing waffle.
  • Sprinkle fresh berries around plate and serve.

Light 'n Crisp Waffles

Ingredients
  • 2 egg yolks
  • 1/2 tsp salt
  • 2 cups milk
  • 1/3 cup oil
  • 2 cups all-purpose flour
  • 2 egg whites, stiffly beaten
  • 1 tbsp baking powder
Directions
  • Preheat waffle maker.
  • Put all ingredients, except egg whites, in a large mixer bowl. Beat on low until moistened.
  • Increase to medium, mix until smooth.
  • By hand, gently fold in beaten egg whites.
  • Pour 1/2 cup (125 ml) batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat.
  • Serve while hot with your favorite topping.
Variations:
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Pecan or Macadamia Nut Waffles:
  • Sprinkle 1 tbsp. finely chopped pecans or macadamia nuts over preheated waffle grids. Pour 1/2 cup batter over nuts and close waffle maker. Bake as directed.
Bacon Waffles:
  • Cook bacon strips. Pour 1/2 cup batter over waffle grids. Lay 1 strip bacon, cut in half, over batter and close waffle maker. Bake as directed.
Cheese Waffles:
  • Fold in 1 1/2 cups shredded cheddar cheese into batter. Bake as directed. Serve with syrup or your favorite creamed entree.
Blueberry Waffles:
  • Fold 2 cups fresh blueberries into batter. Pour 3/4 cup batter over grids. Bake until golden.
Chocolate Chip Waffles:
  • Fold 1 cup chocolate chips into batter. Bake as directed.

Multigrain Waffles with Yogurt & Fresh Fruit

- Serves 4
Ingredients
  • 2 apricots
  • 2 plums
  • 2 strawberries
  • 2 pears
  • Butter
  • Honey
  • 16 ounces vanilla-flavored yogurt
  • 1 teaspoon grated orange rind
  • Multigrain or whole wheat waffle mix, prepared according to package directions
Directions
  • Remove pits from fruit and slice.
  • Saute fruit in batter for 2 to 3 minutes, add honey stirring constantly until honey just begins to boil. Remove pan from heat and set aside.
  • Mix yogurt with orange rind.
  • Make waffles in the Oster® Waffle Maker.
  • Place waffles on a plate and pour fruit compote over top.
  • Serve yogurt on the side.

Chocolate Waffle with Coffee Ice Cream and Espresso-Caramel Sauce

- Serves 8 to 12
Ingredients
Waffle Batter
  • 2 ounces unsweetened chocolate
  • 5 tablespoons butter
  • 1 1/2 cups flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1-1/4 cups sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1-1 /4 cups sour cream
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/4 cup coffee, freshly brewed, cooled slightly
Coffee Ice Cream
  • 2 cups half-and-half
  • 2 cups whipping cream
  • 1 cup sugar
  • 1/2 cup espresso beans, crushed with a rolling pin
  • 8 egg yolks, whisked lightly
Espresso-Caramel Sauce
  • 2 cups sugar
  • 2 cups whipping cream
  • 3 tablespoons soft butter
  • 4 shots espresso
Directions
Waffles
  • Melt unsweetened chocolate and butter together in a double boiler. Let cool slightly. Set aside. In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda, and salt. In another bowl, combine sour cream, eggs and vanilla. Stir this mixture into dry ingredients. Stir in coffee. Stir in melted chocolate and butter. Cook in Oster® Waffle Maker until done (about 3 minutes). This recipe makes six whole waffles using a waffle iron that takes a 4-ounce ladle of batter. Waffles can be made ahead and reheated on an oven rack.
Coffee Ice Cream
  • In a pot, heat half-and-half, whipping cream, sugar and espresso beans to almost a simmer, whisking occasionally to dissolve sugar. Remove from heat and allow to steep for 45 minutes. Reheat almost to a simmer. Temper egg yolks by whisking a ladle of hot cream mixture into them; then add yolks to hot cream. Stir over medium-high heat until mixture is thick enough to coat a spoon. Immediately strain through a fine chinois to remove crushed espresso beans and any curdled egg. Chill overnight if possible. Freeze in an ice cream maker. High-quality commercial ice cream can also be used.
Espresso-Caramel Sauce
  • In a heavy saucepan, dissolve sugar in just enough water to make a slurry. Stir over low heat until all crystals are dissolved. Raise heat and cook without stirring over high heat until sugar caramelizes. Swirl pan occasionally to keep color even. When golden brown, remove from heat and add cream all at once, standing back in case of spatters. Return to low heat and stir with wooden spoon to dissolve sticky caramel in bottom of pan. Remove from heat. Add butter and stir to melt. Add espresso. Keep warm, or gently rehet when ready to serve waffles.
To Serve
  • Cut waffle into quarters and use two quarters for each serving. Heat waffle. Arrange on a dessert plate with two scoops of coffee ice cream. Drizzle with espresso-caramel sauce. If desired, garnish with a little whipped cream and powdered sugar.