Belgian Waffles with Cherry Sauce
1/4 cup Sugar
2 tsp Cornstarch
1/8 tsp Cinnamon
1/2 cup Orange juice
2 cup Sweet cherries, pitted and halved
1 tsp Grated orange peel
Sweetened whipped cream
2 cup Flour
2 tbsp Sugar
1 1/2 tsp Baking powder
1/2 tsp Salt
2 cup Milk
1/2 c Melted butter/margarine
4 Egg separated
For Cherry Sauce: Combine sugar, cornstarch and cinnamon; add orange juice, cherries and orange peel. Bring to a boil over medium-high heat; boil until thickened. Serve warm cherry sauce over waffles; top with sweetened whipped cream. For Waffles: Combine flour, sugar, baking powder and salt. Combine milk, melted butter and egg yolks. Add to dry ingredients; stir just to moisten. Fold in stiffly beaten egg whites. Bake in waffle iron according to manufacturer’s directions. TIP: Belgian waffles can be made ahead and frozen in freezer proof plastic bags or aluminium foil. Toast frozen waffles in a toaster oven or bake at 325 degrees for 12-15 minutes.
Toasts, blended with Cinnamon
Ingredients for 1 toast, adjust for multiple:
* 2 slices bread of your choice
* 2 teaspoons butter or margarine
* 2 tablespoons sugar, or to taste
* 1 teaspoon grounded cinnamon (use freshly grounded ones)
1. Toast the bread to the hardness you desire.
2. Spread butter or margarine onto one side of each slice.
3. Mix the cinnamon and sugar thoroughly, and then sprinkle over the buttered sides. You can sprinkle them separately too.
* 2 eggs
* 2 tbsp. vegetable oil
* 1 cup all-purpose flour, or 1/2 cup all-purpose and 1/2 cup whole wheat
* 1 cup rolled oats
* 1 1/2 tsp. baking powder
* 1/2 tsp. salt
* 3/4 cup orange juice (preferably fresh)
* 1/2 cup chopped nuts or fruit (optional)
* 2 tbsp. butter
Method: Mix the eggs with the oil, thoroughly. You can also add 4 tablespoons of milk. Combine the dry ingredients, in a separate bowl. Mix the contents of two bowls together, then add enough orange juice to create a thick batter. Add chopped nuts or dried fruit, such as apricots, if desired, and as per taste. Heat the butter in a large frying pan. Pour batter into the pan by quarter cupfuls at a time and then cook until done, turning once. Repeat the process until the batter is exhausted and you should be able to make about 9 pancakes.