EGGNOG WAFFLES
Waffles are a delicious way to use up that leftover eggnog.
Provided by ILEAGOR
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Mix flour, baking powder, baking soda, and salt together in a bowl. Add eggnog, eggs, and butter; mix well.
- Preheat a waffle iron according to manufacturer's instructions. Pour 1/4 of the batter into the preheated iron and cook until waffle is crisp and golden, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 537.1 calories, Carbohydrate 65.4 g, Cholesterol 198.5 mg, Fat 24.1 g, Fiber 1.7 g, Protein 14.6 g, SaturatedFat 13.8 g, Sodium 1204.5 mg, Sugar 11.1 g
EGGNOG WAFFLES
Make and share this Eggnog Waffles recipe from Food.com.
Provided by gwynn
Categories Breakfast
Time 25m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Beat all ingredients with wire whisk or hand beater until well blended.
- Pour onto center of hot waffle iron.
- Add chopped nuts (pecans) as desired.
- Bake until steaming stops.
Nutrition Facts : Calories 558, Fat 29.2, SaturatedFat 8.6, Cholesterol 113, Sodium 1101.2, Carbohydrate 60.9, Fiber 1.7, Sugar 14.2, Protein 12.4
BAKED POTATOES A LA MODE
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Scrub the potatoes with a scrub brush. Prick them with a fork, then wrap tightly in foil, and bake for about 40 minutes.
- Meanwhile, heat a wok or frying pan, add the oil, then add the broccoli and stir-fry over high heat for about 5 minutes, sprinkling with salt and crushed garlic as you go. Remove from the heat and spoon into a bowl.
- Cook red bell pepper in a little water until tender. Place in a blender with a few shakes of salt and a small clove of garlic. Puree the pepper until smooth and strain it into a small bowl so the skins are left behind in the strainer.
- Melt butter in the wok or frying pan. Add the mushrooms and salt lightly. Saute over medium heat for about 10 minutes, then spoon into a bowl.
- Assemble the toppings in bowls: the stir-fried broccoli, pepper puree, stir fried mushrooms, olives, tomato, scallions, pesto, grated cheese, and sour cream or cottage cheese.
- Slit each potato and use a fork to mash the insides with a little butter and/or milk to make them creamy (so the toppings will blend in more easily). Top as desired with various accompaniments.
SCRATCH EGGNOG WAFFLES
A delightful holiday-themed recipe from scratch ingredients. The recipe may be cut in half or doubled according to the size of your team.
Provided by Doug Mc
Categories Breakfast
Time 20m
Yield 5-6 large waffles, 4 serving(s)
Number Of Ingredients 13
Steps:
- Plug in an electric waffle iron to heat.
- Make whipped cream: Beat whipping cream, vanilla extract, cream of tartar and a pinch of salt until you have fairly stiff peaks. Refrigerate the whipped cream.
- Make waffles: Whisk the dry ingredients together in a large mixing bowl. Add the oil and eggs then slowly whisk in the eggnog, starting with about a half cup. The ultimate amount of eggnog required will depend on the characteristics of your flour, the humidity and temperature. Add eggnog and whisk until the mixture is the consistency of heavy whipping cream.
- Cook the waffles according your griddle's instructions. Serve each with a dollop of whipped cream with a candy cane on top. Dust with powdered sugar, nutmeg, cinnamon or mace as desired. Serve with warmed syrup of choice. (Peppermint infused maple syrup might be nice if not 'over the top'!).
EGGNOG WAFFLES
Waffles are a delicious way to use up that leftover eggnog.
Provided by ILEAGOR
Categories Waffles
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Mix flour, baking powder, baking soda, and salt together in a bowl. Add eggnog, eggs, and butter; mix well.
- Preheat a waffle iron according to manufacturer's instructions. Pour 1/4 of the batter into the preheated iron and cook until waffle is crisp and golden, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 537.1 calories, Carbohydrate 65.4 g, Cholesterol 198.5 mg, Fat 24.1 g, Fiber 1.7 g, Protein 14.6 g, SaturatedFat 13.8 g, Sodium 1204.5 mg, Sugar 11.1 g
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