FUNNEL CAKE WAFFLES
These waffles are so light and crispy right off the griddle, they're just like fresh funnel cakes....but with so much less guilt! Crunchy on the outside with a tender middle, you'll swear they've been fried!
Provided by LEXY821
Categories Bread Yeast Bread Recipes
Time 8h30m
Yield 12
Number Of Ingredients 10
Steps:
- Combine 1/2 cup warm water and 1 teaspoon sugar in a bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Mix flour, 2 cups water, butter, and salt into yeast mixture and stir until smooth. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
- Stir 1/4 cup sugar, vanilla extract, and baking soda into flour mixture until batter is smooth.
- Heat a lightly oiled griddle over medium heat. Drop batter, about 1/4 cup per waffle, onto the griddle until waffles quit releasing steam, about 10 minutes.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 28.8 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 4.9 g, Sodium 303.3 mg, Sugar 4.7 g
THE BEST BUTTERMILK WAFFLES
In creating this recipe, we tried out many different methods-folding in egg whites, milk versus buttermilk, a yeasted batter. But at the end of the day, this simple dump-and-stir was our favorite by far. Someone in the test kitchen may have even said this was the best waffle they'd ever eaten! The buttermilk makes this waffle ultra-light while the generous amount of butter makes for a super crispy exterior, leaving the inside custardy and soft. Finally, we kept the sugar to a minimum, making these the perfect foil for sweet toppings like maple syrup, berries or jam.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 6 waffles
Number Of Ingredients 11
Steps:
- Preheat a waffle iron to medium-high.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
- Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
- Serve the waffles immediately with butter, syrup, jam, berries or yogurt.
FLUFFY WAFFLES
A friend shared this fluffy waffle recipe with me a few years ago. The cinnamon cream syrup is a nice change from maple syrup, and it keeps quite well in the fridge. Our two children also like it on toast. -Amy Gilles, Ellsworth, Wisconsin
Provided by Taste of Home
Time 45m
Yield 10 waffles (6-1/2 inches) and 1-2/3 cups syrup.
Number Of Ingredients 15
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions., Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles. If desired, serve with fresh berries.Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 424 calories, Fat 12g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 344mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 1g fiber), Protein 9g protein.
POUND CAKE CUPCAKES
An easy, yummy, pound cake in cupcake form. I got this recipe out of a Southern Living magazine and modified it a little. Enjoy!
Provided by BrandyA
Categories Desserts Cakes Pound Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and cream cheese together until creamy; add sugar and beat until fluffy. Add eggs one at a time, beating until each one is blended. Stir in vanilla extract.
- Combine flour, baking powder, and baking soda in a separate bowl. Gradually add to the butter mixture, alternating with sour cream, beating until blended.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 29.3 g, Cholesterol 50.5 mg, Fat 8.4 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 5 g, Sodium 77.9 mg, Sugar 16.8 g
POUND CAKE TRUFFLES 3 WAYS
A classic pound cake made from scratch is transformed into three delectable truffle flavors: Apricot Brandy, Lemon Coconut and Dark Chocolate Pistachio. A great idea for holiday parties or showers.
Provided by Stephanie Wise
Categories Dessert
Time 3h20m
Yield 48
Number Of Ingredients 20
Steps:
- Heat oven to 325°F. Lightly grease 12-cup fluted tube cake pan with shortening or spray lightly with cooking spray; lightly flour.
- In large bowl, beat Pound Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Pour batter into pan.
- Bake about 1 hour 30 minutes or until golden brown on top and toothpick inserted near center comes out clean. Cool in pan on cooling rack 20 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- Cut cake into 3 equal portions. Use 1 portion to make each flavor of truffles.
- To make Apricot Brandy Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting and preserves; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet. Roll each truffle twice in pecans.
- To make Lemon Toasted Coconut Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting, coconut and lemon peel; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet.
- To make Dark Chocolate Pistachio Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet. Roll each truffle twice in pistachios.
Nutrition Facts : ServingSize 1 Serving
CAKE MIX WAFFLES
What could be better than waffles? Chocolate waffles, of course. This easy recipe starts with a box of Betty Crocker™ Super Moist™ cake mix, and can be topped with maple syrup, whipped cream or even ice cream.
Provided by By Arlene Cummings
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 2
Steps:
- Heat waffle maker. (Waffle makers without nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.)
- Make cake batter as directed on box, using water, oil and eggs.
- For each waffle, pour batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.
- Serve waffles warm or cold with toppings of your choice.
Nutrition Facts : ServingSize 1 Serving
BIRTHDAY CAKE WAFFLES
These super fun waffles-soft on the inside, crisp on the outside-taste just like cake batter! They are quick to whip up anytime, but would make birthday mornings feel even more special. -Andrea Fetting, Franklin, Wisconsin
Provided by Taste of Home
Time 45m
Yield 6 waffles.
Number Of Ingredients 17
Steps:
- Preheat oven to 300°. Combine the first 5 ingredients and, if desired, rainbow sprinkles. In another bowl, whisk eggs, milk, yogurt and extracts. Add yogurt mixture to flour mixture; mix until smooth., Preheat waffle maker coated with cooking spray. Bake waffles according to manufacturer's directions until golden brown. Transfer cooked waffles to oven until ready to serve., For frosting, beat cream cheese and butter on high until light and fluffy, 2-3 minutes. Gradually beat in confectioners' sugar, 1/2 cup at a time, until smooth. Beat in vanilla. Add enough milk to reach desired consistency. Spread over warm waffles. For a cakelike look, cut waffles into fourths and stack them; decorate with birthday candles.
Nutrition Facts : Calories 528 calories, Fat 22g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 695mg sodium, Carbohydrate 72g carbohydrate (45g sugars, Fiber 1g fiber), Protein 10g protein.
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