Post by Bunnie on Nov 8, 2002 19:41:52 GMT -6
Wild Rice Waffles with Dried Cranberries and Cranberry Butter
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 3/4 cups well drained cooked Wild Rice
1/3 cup dried cranberries
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted
Cranberry Butter
Directions: Put the flours, wild rice, cranberries, sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix until combined.
In another bowl, put the buttermilk, eggs, and melted butter. Whisk until well combined.
Add the buttermilk mixture to the dry ingredients; stir well.
Ladle the batter onto a preheated greased waffle iron. Cook the waffles until browned and a little crispy. The waffles can be kept warm in a preheated 200°F oven while cooking the rest.
Yield: 3 to 4 servings, about 3 3/4 cups batter, 3 to 4 waffles.
Cranberry Butter:
6 tablespoons unsalted butter, softened
1/3 raw cranberries
3 tablespoons confectioners' sugar
Directions:Put all the ingredients in a small food processor fitted with a metal blade or in a blender. Process until smooth, about 2 minutes, stopping as necessary scrape down the sides of the container.Transfer the butter to a ramekin. Chill.
To serve, let the butter soften slightly at room temperature until it is spreadable. Covered airtight, the butter can be refrigerated for up to 3 days or froze for up to 3 months.
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 3/4 cups well drained cooked Wild Rice
1/3 cup dried cranberries
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted
Cranberry Butter
Directions: Put the flours, wild rice, cranberries, sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix until combined.
In another bowl, put the buttermilk, eggs, and melted butter. Whisk until well combined.
Add the buttermilk mixture to the dry ingredients; stir well.
Ladle the batter onto a preheated greased waffle iron. Cook the waffles until browned and a little crispy. The waffles can be kept warm in a preheated 200°F oven while cooking the rest.
Yield: 3 to 4 servings, about 3 3/4 cups batter, 3 to 4 waffles.
Cranberry Butter:
6 tablespoons unsalted butter, softened
1/3 raw cranberries
3 tablespoons confectioners' sugar
Directions:Put all the ingredients in a small food processor fitted with a metal blade or in a blender. Process until smooth, about 2 minutes, stopping as necessary scrape down the sides of the container.Transfer the butter to a ramekin. Chill.
To serve, let the butter soften slightly at room temperature until it is spreadable. Covered airtight, the butter can be refrigerated for up to 3 days or froze for up to 3 months.