Black & Decker WMD200BC Use And Care Manual page 8

Recipes
Raspberry Almond Waffles
2 cups (500 ml) of unsifted all purpose
flour
½ cup (125 ml) finely ground toasted
almonds
1 Tbsp. (15 ml) baking powder
½ tsp. (2.5 ml) salt
3 eggs, separated
1¾ cups (415 ml) of milk
In a large bowl, combine flour, almonds, baking powder and salt. In a second bowl,
beat egg yolks until well blended; blend in milk, vegetable oil, orange peel and lemon
extract. Pour over flour mixture and stir until well blended. Set aside.
Beat egg whites until foamy, gradually add sugar and continue beating until stiff
peaks form. Gradually fold into batter.
Pour about ¾ cup (180 ml) batter onto center of the preheated waffle plate. Close
waffle maker; lock the handle.
Wait 10 seconds, then using the cool-touch handle, turn over the waffle maker.
If making a second waffle, unlock the handle and open the second set of plates.
Pour about ¾ cup (180 ml) of batter into the center of the lower waffle plate. Wait 10
seconds, then using the cool-touch handle, turn over the waffle maker.
Cook 3-4 minutes or until steaming subsides.
Note: Do not open the waffle maker before the steaming subsides. If waffle is not fully
cooked, it may split and be difficult to remove.
Remove each waffle using a non-metallic spatula.
Serve waffles topped with raspberries and dusted with confectioners' sugar.
Close the waffle maker and wait for the temperature ready indicator light to
illuminate. Repeat with remaining batter.
Note: Cooked waffles can be placed on a rack or on a cookie sheet in a preheated
oven set to 300°F (150 °C) for up to 10 minutes.
Serve with maple syrup.
Makes 6 waffles.
8
2 Tbsp. (30 ml) vegetable oil
1 tsp. (5 ml) grated orange peel
1 tsp. (5 ml) lemon extract
3 tbsp. (45 ml) sugar
1 pint (500 ml) Raspberries
Confectioners' sugar
Maple syrup