Turtle Waffles Recipe By Tasty

CHRISTMAS TURTLES® CANDIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.
• Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
• Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.

TURTLE WAFFLES

Steps:

• Chop 1/2 cup of pecans and set aside.
• Toast the remaining pecans in a 350 degree oven for approximately 7 minutes.
• Combine the flour, baking powder, confectioners sugar, oil, milk and egg yolks with the pecans that have been set aside.
• Beat the egg whites and salt until they stand in soft peaks, mix in the butter pecan extract and fold into the batter (do not over mix).
• Spray a waffle iron with cooking spray and pour 1/8 of the mixture onto it.
• Cook until the light indicates finished waffles.
• Repeat with the remaining batter.
• For the chocolate sauce, whisk together the cocoa powder, sugar, salt, water and vanilla.
• Boil 2-5 minutes, whisking rapidly, until sauce begins to thicken.
• For the caramel sauce, melt butter in a small sauce pan.
• Add the brown sugar and whisk until combined and thickened (about 2 minutes).
• Whisk in the whipping cream, until thoroughly blended (2 more minutes).
• Mix in vanilla.
• Plate waffles and drizzle with chocolate sauce and caramel sauce.
• Top with toasted pecans.

WAFFLES RECIPE BY TASTY

Steps:

• Mix the dry ingredients till just combined.
• Add the wet ingredients and mix till small chunks are visible
• Put ¾ -1 cup of batter in a waffle iron. Cook for 3-4 minutes.
• Top as desired and serve.

TURTLE WAFFLES RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine waffle mix, egg, oil, cocoa powder, and chocolate chips. Stir until mixture is smooth.
• In a small saucepan over medium-low heat, combine ingredients for caramel sauce and bring to a low boil, whisking constantly once mixture starts to boil. Continue to whisk until mixture darkens slightly and begins to thicken. Remove from heat and let cool for at least 30 minutes.
• Preheat a greased waffle iron. Pour ½ cup of waffle mix into the iron, then top with ¼ cup of pecans and a few tablespoons of caramel. Cover that with another half cup of waffle mix. Close waffle iron and cook according to manufacturer directions.
• When waffle is cooked to desired crispness, remove to a plate. Top with more pecans, a drizzle of caramel, a dollop of whipped cream, and a cherry on top.
• Enjoy!

THE ULTIMATE WAFFLE RECIPE BY TASTY

Steps:

• Preheat a waffle iron to medium-high.
• In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and pour in the milk, buttermilk, melted butter, vanilla, and egg yolks. Whisk until the batter just comes together (there will be some lumps).
• Add the egg whites to a medium bowl and beat with an electric hand mixer until foamy. With the mixer running, gradually add the sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter until just combined.
• Spray the heated waffle iron with nonstick cooking spray. Ladle the batter into the waffle iron, close the lid, and cook according to manufacturer's instructions until the waffle is golden brown and crisp, 5-6 minutes. Transfer the waffle to a plate and repeat with the remaining batter.
• Serve the waffles hot, with butter and maple syrup alongside.
• Enjoy!

TURTLE BREAD

Steps:

• In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
• In a large mixing bowl, combine the yeast mixture with the cooled milk, butter, egg, 2 cups flour and salt; beat well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Cover dough and let rest for 10 minutes.
• Divide dough into seven pieces. One round 2 inches in diameter, five rounds 1 inch in diameter and the remainder in one large round.
• Place the large round on a lightly greased cookie sheet and flatten slightly. Shape four of the 1 inch rounds into 'feet' and one into a 'tail' for the turtle. Shape the two inch round into a 'head' for the turtle Attach each piece by flattening the end which attaches to the body, wetting it slightly with water and pinching it under the turtle's 'body'. Press raisins into the turtle's head for 'eyes'.
• Cover the turtle with as damp cloth and let rise for 20 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• With a sharp knife, make crisscross cuts in the turtle's body to make the 'shell'. Finally, use a scissors to make a cut for the turtle's mouth. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until golden brown.