View Full Version : MULTIGRAIN WAFFLES with RASPBERRY BUTTER



Kitchen Witch
August 8th, 2009, 06:09 PM
MULTIGRAIN WAFFLES with RASPBERRY BUTTER

Multi-Grain Waffles

1-1/4 cups flour
1/2 cup crushed corn flakes
1/4 cups crushed bran flakes
1 Tablespoon baking powder
1/4 teaspoon salt
2 beaten egg yolks
1-3/4 cups milk
1/2 cup oil
2 egg whites

Combine flour, flakes, baking powder and salt. In a small bowl, combine egg yolks, milk and oil; stir into flour mixture. Beat egg whites until stiff peaks form; fold into flour mixture. Pour batter onto a lightly greased waffle iron. Close lid quickly; do not open during baking.

Serves: 6 waffles




Raspberry Butter

1 cup unsweetened raspberries
2 Tablespoons water
1 Tablespoon sugar or 1 envelope Sweet 'N Low sweetener
1/2 cup butter at room temperature
2 Tablespoons powdered sugar
1 teaspoon "Chambord" Blackberry liqueur
1/4 teaspoon lemon juice

Boil raspberries, water and sugar in small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove seeds. Cool. Process with remaining ingredients until smooth and well mixed. Transfer to small ramekins. Can be prepared one day ahead. Cover and chill. It will separate if kept too long. Bring to room temperature before serving.