Cranberry Walnut Belgian Waffles Recipes

CRANBERRY-WALNUT BELGIAN WAFFLES

Steps:

• Grease a Belgian waffle iron with cooking spray; preheat to medium-high. Whisk together first six ingredients and 1/8 teaspoon salt. In a separate bowl, whisk together eggs, milk, butter and vanilla. Add to flour mixture; stir until just combined. Fold in 3/4 cup cranberries and walnuts., Pour 1/3 cup batter into each quarter of waffle iron, spreading batter to edges. Close; cook until waffle iron stops steaming and waffle is golden brown, about 4 minutes. Repeat with remaining batter., Meanwhile, in a small saucepan, combine maple syrup, granulated sugar, water, remaining cranberries and remaining salt. Bring to a boil; reduce heat, and simmer, 6-8 minutes. Remove from heat; stir in lemon juice. Serve with waffles.

STUFFING WAFFLES WITH CRANBERRY CONCORD SYRUP

Steps:

• For the cranberry concord syrup: Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over.
• For the stuffing waffles: Meanwhile, preheat a waffle iron to medium high and spray the top and bottom with cooking spray.
• Break up the stuffing into small crumbles in a medium bowl, then mix in the milk and eggs.
• Pack the stuffing mixture evenly into the waffle iron, then close it and cook until golden brown and crisp, about 5 minutes. Transfer to a plate and tent loosely with foil. Repeat with the remaining stuffing mixture.
• Serve the waffles topped with the warm cranberry concord syrup. Any leftover syrup can be refrigerated for 1 week.
• Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan over medium heat, toast the walnuts until lightly golden brown, about 5 minutes. Cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. In a large measuring cup, mix together the stock and egg and then add it to the mixing bowl along with the vegetable-sausage mixture. Add 1/2 teaspoon salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes.

TRUE BELGIAN WAFFLES

Steps:

• In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

EASY ENDIVE, CRANBERRY, WALNUT APPETIZERS

Steps:

• Arrange endive leaves on a serving tray.
• Stir blue cheese, cranberries, and walnuts together in a bowl. Place a small amount of the blue cheese mixture on each leaf. Drizzle with balsamic vinegar.

CRANBERRY WALNUT BARK

Steps:

• Melt white chocolate chips in a double boiler or use a microwave. (Microwaves vary, approximately one minute for microwave).
• Add cranberries, walnuts and pretzel pieces.
• Drop by teaspoons onto wax paper.
• Store in a covered air tight container once hardened.

CRANBERRY CHEESECAKE WITH WALNUT CRUST

Steps:

• Preheat oven to 325 degrees.
• In a small bowl combine crumbs, walnuts and butter.
• In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
• Bake until golden, 5 to 6 minutes; remove from oven; cool slightly.
• Spread with cranberry sauce; set aside.
• Reduce oven temperature to 300 degrees.
• In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth.
• Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce.
• Bake until a knife inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes.
• Cool on a wire rack, about 1 hour.
• Cover and refrigerate until cold, about 4 hours.
• Just before serving, remove cheesecake from pan to a serving plate.
• Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.
• NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup.
• Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar.
• Using a fork, remove cranberries from sugar and place on a plate until ready to use.

CRANBERRY WALNUT RELISH II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cranberries in a small, shallow baking dish. Sprinkle with sugar.
• Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat.
• Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.