Cuisinart Waffle Iron WAF 2OO User Manual

INSTRUCTION AND RECIPE BOOKLET

4-Slice Belgian Waffle Maker

WAF-200 SERIES

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

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7. Cord Storage (not shown) – Cord wraps

around the back of the unit. Unit stands

upright for compact storage.

CONTENTS

Important Safeguards. . . . . . . . . . . . . . . . . 2

Parts and Features. . . . . . . . . . . . . . . . . . . 3

Before the First Use . . . . . . . . . . . . . . . . . . 3

Operating Instructions . . . . . . . . . . . . . . . . 4

Cleaning, Care and Maintenance. . . . . . . . 4

Storage. . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Tips to Make Perfect Waffles. . . . . . . . . . . .5

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

8. Rubber Feet – Feet keep unit steady and

won’t mark countertop.

9. BPA free (not shown) – All materials that

come in contact with food are BPA free.

BEFORE THE FIRST USE

Remove all packaging and any promotional labels

or stickers from your waffle maker. Be sure that

all parts (listed above in Parts and Features) of

your new waffle maker have been included before

discarding any packaging materials. You may

want to keep the box and packing materials for

use at a later date.

PARTS AND FEATURES

1. Housing – Elegant brushed stainless

steel with embossed Cuisinart logo.

2. Lid Handle – Durable, easy-lift handle that

stays cool to the touch.

Before using your Cuisinart^®4-Slice Belgian

Waffle Maker for the first time, wipe housing and

baking plates with a damp cloth to remove any

dust from the warehouse or shipping.

3. Non-Stick Baking Plates – Die-cast

aluminum plates bake four deep-pocketed

Belgian waffles.

NOTE: The Cuisinart^®4-Slice Belgian Waffle

Maker has been treated with a special nonstick

coating. Before the first use, we suggest you

season the grids with cooking spray or flavorless

vegetable oil. If using oil, apply oil with a paper

towel or pastry brush. You may find it helpful to

repeat this process before each use of the waffle

maker.

4. Temperature Knob – Six adjustable brown-

ing settings.

5. Indicator Lights – Red indicator light signals

power ON; green indicator light signals when

waffle maker is ready to bake and when

waffles are cooked and ready to eat.

6. Audible Signal (not shown) – Signals when

waffle maker is ready to bake and when

waffles are cooked and ready to eat.

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NOTE: During baking, you may notice steam releas-

ing from the sides, front and back of the waffle

maker. You may also notice the top cover rising

during baking. These are both normal occurrences

and are necessary for the crispy exterior and moist

interior of your waffles.

OPERATING INSTRUCTIONS

1. Place the closed waffle maker on a clean, flat

surface where you intend to use it.

2. Plug the power cord into a standard

electrical outlet.

3. Adjust the temperature knob to the desired

browning setting – setting #1 for the lightest color

waffles and setting #6 for the darkest color waf-

fles. We recommend setting #4 or #5 for golden

brown waffles.

4. The red indicator light will turn on to signal that

the power is on and the unit will begin to heat.

We recommend preheating in the closed position.

When the waffle maker has reached desired

temperature, the green indicator light will turn

on and the audible tone will sound. You are now

ready to begin.

7. Baking time is determined by the browning level

that you chose in Step 3. It may take up to

6 minutes to bake your waffles on setting #6.

8. When the waffles are ready, the green light will

turn on and the audible tone will sound. Remove

the waffles by gently loosening the edges with a

heat-proof plastic spatula or wooden spatula or

non-stick coated tongs. Never use metal utensils,

as they will damage the nonstick coating.

9. When you are finished baking, turn the tempera-

ture knob to OFF and unplug the power cord

from the wall outlet. Allow the waffle maker to

cool down completely before handling.

CLEANING, CARE AND

MAINTENANCE

Once you have finished baking, remove plug from

electrical outlet. Leave lid open so grids begin to

cool. Allow waffle maker to cool down completely

before handling.

NOTE: The first time you use your waffle maker, it

may have a slight odor and may smoke a bit. This

is normal, and common to appliances with a

nonstick surface.

Never take your waffle maker apart for cleaning.

Simply brush crumbs from grooves, and absorb

any excess cooking oil by wiping with a dry cloth

or paper towel.

You may also clean the grids by wiping with a damp

cloth to prevent staining and sticking from batter or

oil buildup. Be certain grids have cooled

completely before cleaning. If batter adheres

to plates, simply pour a little cooking oil onto

the baked batter and let stand approximately

5 minutes, allowing it to soften for easy removal.

5. Lift lid of waffle maker by grasping the handle

and pushing up in one fluid motion. Lid will stay

open at a 105° position until you lower it.

To clean exterior, wipe with a soft dry cloth. Never

use an abrasive cleanser or harsh pad. NEVER

IMMERSE CORD, PLUG OR UNIT IN WATER

OR OTHER LIqUIDS.

Any other servicing should be performed by an

authorized service representative.

STORAGE

Store with cord wrapped

around the back of the unit.

For compact storage, stand

the unit on its back end with

control panel facing up.

6. Pour batter onto the center of the lower

waffle grid. We recommend using 1 heaping cup

of batter. Use a heat-proof spatula to spread

batter evenly over the grid. Close the lid.

The green light will turn off.

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defective product to Customer Service at Cuisinart,

7475 North Glen Harbor Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of your return,

please enclose $10.00 for shipping and handling of the

product. Please pay by check or money order

(California residents need only supply proof of purchase

and should call 1-800-726-0190 for shipping

instructions).

TIPS TO MAKE

PERFECT WAFFLES

•

Setting #1 will produce the lightest color waffles.

Setting #6 will produce the darkest color waffles.

Experiment to determine which setting produces

the best waffle color for you. We recommend

setting #4 or #5 for golden brown waffles.

NOTE: For added protection and secure handling of

any Cuisinart product that is being returned, we

recommend you use a traceable, insured delivery

service. Cuisinart cannot be held responsible for

in-transit damage or for packages that are not

delivered to us. Lost and/or damaged products are not

covered under warranty. Please be sure to include your

return address, daytime phone number, description of

the product defect, product model number (located on

bottom of product), original date of purchase, and any

other information pertinent to the product’s return.

•

We recommend using 1 heaping cup of batter to

fill the lower grid. Be careful not to over-mix the

batter – this will produce dense, chewy waffles.

For evenly filled waffles, pour the batter onto

the center of the lower grid and spread out

evenly to the edges. The entire lower grid should

be filled.

•

Waffles are best when made to order, but baked

waffles may be kept warm in a 200°F oven.

Place them in a baking pan or loosely cover in

foil while in the oven. Waffles wrapped in foil

may lose their crispiness.

Baked waffles may be frozen. Allow to cool

completely, then place in plastic food storage

bag. Use waxed paper to keep waffles sepa-

rated. Reheat in a toaster or toaster oven when

ready to eat.

Your Cuisinart^®4-Slice Belgian Waffle Maker has been

manufactured to the strictest specifications and has

been designed for use only in 120-volt outlets with the

authorized accessories and replacement parts.

This warranty expressly excludes any defects or

damages caused by attempted use of this unit with a

converter, accessories, replacement parts, or repair

service other than those that have been authorized

by Cuisinart.

This warranty does not cover any damage caused by

accident, misuse, shipment or other than ordinary

household use.

WARRANTY

Limited Three-Year Warranty

This warranty is available to consumers only. You are

a consumer if you own a Cuisinart^®4-Slice Belgian

Waffle Maker that was purchased at retail for personal,

family or household use. Except as otherwise required

under applicable law, this warranty is not available to

retailers or other commercial purchasers or owners.

This warranty excludes all incidental or consequential

damages. Some states do not allow the exclusion or

limitation of these damages, so these exclusions may

not apply to you.

CALIFORNIA RESIDENTS ONLY:

We warrant that your Cuisinart^®4-Slice Belgian Waffle

Maker will be free of defects in materials and

California law provides that for In-Warranty Service,

California residents have the option of returning a

nonconforming product (A) to the store where it was

purchased or (B) to another retail store that sells

Cuisinart products of the same type.

workmanship under normal home use for 3 years from

the date of original purchase. We recommend that you

visit our website, www.cuisinart.com for a fast,

efficient way to complete your product registration.

However, product registration does not eliminate the

need for the consumer to maintain the original proof of

purchase in order to obtain the warranty benefits. In the

event that you do not have proof of purchase date, the

purchase date for purposes of this warranty will be the

date of manufacture.

If your Cuisinart^®4-Slice Belgian Waffle Maker should

prove to be defective within the warranty period, we will

repair it, or if we think necessary, replace it. To obtain

warranty service, simply call our toll-free number,

1-800-726-0190, for additional information from our

Customer Service Representatives, or send the

The retail store shall then, at its discretion, either repair

the product, refer the consumer to an independent

repair facility, replace the product, or refund the

purchase price less the amount directly attributable to

the consumer’s prior usage of the product. If the above

two options do not result in the appropriate relief to the

consumer, the consumer may then take the product to

an independent repair facility if service or repair can be

economically accomplished. Cuisinart and not the

consumer will be responsible for the reasonable cost of

such service, repair, replacement, or refund for

nonconforming products under warranty.

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California residents may also, according to their

preference, return nonconforming products directly to

Cuisinart for repair, or if necessary, replacement, by

calling our Consumer Service Center toll-free at

1-800-726-0190.

Cuisinart will be responsible for the cost of the repair,

replacement, and shipping and handling for such

products under warranty.

BEFORE RETURNING YOUR

CUISINART PRODUCT

If you are experiencing problems with your Cuisinart

product, we suggest that you call our Consumer

Service Center at 1-800-726-0190 before returning the

product to be serviced. If servicing is needed, a

representative can confirm whether the product is

under warranty and direct you to the nearest service

location.

Important: If the nonconforming product is to be

serviced by someone other than Cuisinart’s Authorized

Service Center, please remind the servicer to call our

Consumer Service Center at 1-800-726-0190 to ensure

that the problem is properly diagnosed, the product is

serviced with the correct parts, and the product is still

under warranty.

150 Milford Road

East Windsor, NJ 08520

Printed in China

13CE138410

Any other trademarks or service marks referred to herein are the

trademarks or service marks of their respective owners.

E IB-12014-ESP

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RECIPES

Waffle Mix. . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Waffle Mix Waffles . . . . . . . . . . . . . . . . . . . . 8

Buttermilk Waffles . . . . . . . . . . . . . . . . . . . . 9

Overnight Yeasted Waffles. . . . . . . . . . . . . . 9

Multigrain Waffles. . . . . . . . . . . . . . . . . . . . 10

Buckwheat Waffles. . . . . . . . . . . . . . . . . . . 10

Lemon Ginger Waffles . . . . . . . . . . . . . . . . 11

Gluten-Free Waffles . . . . . . . . . . . . . . . . . . 11

Banana Walnut Waffles . . . . . . . . . . . . . . . 12

Chocolate Brownie Waffles . . . . . . . . . . . . 12

Cinnamon-Sugar Waffles . . . . . . . . . . . . . . 13

Maple Bacon Waffles . . . . . . . . . . . . . . . . . 13

Savory Cheddar-Chive Waffles . . . . . . . . . 14

Chicken and Waffles . . . . . . . . . . . . . . . . . 14

Strawberry Shortcake Waffles . . . . . . . . . . 15

Blueberry Maple Syrup. . . . . . . . . . . . . . . . 15

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Waffle Mix

Waffle Mix Waffles

Having this mix at the ready will allow you to

make eight full waffles at a time. Just prepare

as much or as little as you need. Our version is

much healthier than purchased mixes.

The recipe makes enough for four waffles, but

increase it for however many mouths you need

to feed. The waffles freeze well and can be

reheated quickly in a toaster oven.

Makes about 7 cups of mix, enough to

make 8 full waffles

Makes 4 full waffles (16 waffle wedges)

3½

cups Waffle Mix (previous recipe)

cups reduced-fat milk

cups unbleached, all-purpose flour

cup wheat germ

large eggs, lightly beaten

tablespoons granulated sugar

tablespoons baking powder

teaspoons kosher salt

tablespoons grapeseed or vegetable oil

1. Put all the ingredients into a medium mixing

bowl. Whisk until smooth. Let batter rest 5

minutes before using.

1. Using a whisk, combine all ingredients

thoroughly in a large mixing bowl.

2. Preheat the Cuisinart^®Waffle Maker to

desired setting (a tone will sound when

preheated).

2. Store in an airtight container in a cool, dry

place for up to 6 months. You can store mix

in the refrigerator for ultimate freshness.

3. Pour 1 heaping cup onto the center of the

lower grid of the preheated waffle maker;

spread batter evenly using a heatproof

spatula. Close lid of waffle maker. When

tone sounds, waffle is ready. Open lid and

carefully remove baked waffle. Repeat with

remaining batter.

4. For best results, serve immediately with

desired toppings.

Nutritional information per waffle wedge:

Calories 126 (21% from fat) • carb. 21g • pro. 4g • fat 3g

• sat. fat 1g • chol. 26mg • sod. 300mg

• calc. 63mg • fiber 1g

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Buttermilk Waffles

Fresh, homemade waffles make

breakfast a special occasion. Freeze the extras

to use when time is short.

Overnight Yeasted Waffles

This is the more authentic way of preparing

waffles. The flavor cannot be matched!

Makes 4 full waffles (16 waffle wedges)

cups reduced-fat milk

2½

1½

cup (1 stick) unsalted butter, cubed

cups unbleached, all-purpose flour

teaspoons active, dry yeast

tablespoons granulated sugar

teaspoon kosher salt

cups unbleached, all-purpose flour

cup yellow cornmeal

tablespoons granulated sugar

teaspoon baking soda

2½

teaspoon kosher salt

large eggs, lightly beaten

cups buttermilk

teaspoon pure vanilla extract

large eggs, lightly beaten

teaspoon pure vanilla extract

cup grapeseed or vegetable oil

1. Put the milk and butter in a small saucepan

set over medium-low heat. Once butter has

melted remove and cool until just warm.

While the milk and butter are heating, whisk

the dry ingredients together in a large mix-

ing bowl. Gradually add the warm milk/but-

ter mixture and whisk until smooth. Add the

eggs and vanilla and whisk until combined.

Cover with plastic and refrigerate at least 12

hours and up to 24 hours.

⁄3

1. Combine all dry ingredients in a large mix-

ing bowl; whisk until well blended. Add the

remaining ingredients and whisk until just

smooth. Let batter rest 5 minutes before

using.

2. Preheat the Cuisinart^®Waffle Maker to

desired setting (a tone will sound when

preheated).

2. Preheat the Cuisinart^®Waffle Maker to

desired setting (a tone will sound when

preheated).

3. Pour 1 heaping cup of batter onto the

center of the lower grid of the preheated

waffle maker; spread batter evenly using a

heatproof spatula. Close lid of waffle maker.

When tone sounds, waffle is ready. Open lid

and carefully remove baked waffle. Repeat

with remaining batter. For best results,

serve immediately.

3. Whisk batter to combine again (batter

will deflate). Pour 1 cup of batter onto the

center of the lower grid of the preheated

waffle maker; spread batter evenly using a

heatproof spatula. Close lid of waffle maker.

When tone sounds, waffle is ready. Open lid

and carefully remove baked waffle. Repeat

with remaining batter. For best results, serve

immediately.

Nutritional information per waffle wedge:

Calories 204 (47% from fat) • carb. 22g • pro. 20g • fat 11g

• sat. fat 2g • chol. 37mg • sod. 191mg

• calc. 52mg • fiber 1g

Nutritional information per waffle wedge:

Calories 144 (42% from fat) • carb. 17g • pro. 4g • fat 7g

• sat. fat 4g • chol. 41mg • sod. 165mg

• calc. 38mg • fiber 0g

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Multigrain Waffles

A great mix of whole grains, healthy oils and

nuts. Skip the sugary syrups and top with fresh

fruit.

Buckwheat Waffles

Buckwheat imparts a nutty flavor to these

waffles – they pair well with our Blueberry Maple

syrup on page 15.

Makes 4 full waffles (16 waffle wedges)

Makes 6 full waffles (24 waffle wedges)

cup whole-wheat flour

cups unbleached, all-purpose flour

cup buckwheat flour

cup unbleached, all-purpose flour

cup rolled oats (not quick)

teaspoon baking powder

teaspoon baking soda

cup yellow cornmeal

tablespoons granulated sugar

teaspoon baking soda

teaspoon kosher salt

teaspoon ground cinnamon

cups buttermilk

cup dairy-free milk (may substitute skim

or low-fat)

large eggs, lightly beaten

teaspoon pure vanilla extract

cup grapeseed or vegetable oil

large eggs, lightly beaten

⁄3

tablespoons pure maple syrup

teaspoon pure vanilla extract

cup grapeseed or vegetable oil

tablespoons flaxseed oil

1. Combine all dry ingredients in a large mix-

ing bowl; whisk until well blended. Add the

remaining ingredients and combined. Let

batter rest 5 minutes before using.

⁄3

2. Preheat the Cuisinart^®Waffle Maker to

desired setting (a tone will sound when

preheated).

cup plain yogurt (preferably low fat)

cup finely chopped pecans or walnuts

(optional)

3. Pour 1 heaping cup of batter onto the

center of the lower grid of the preheated

waffle maker; spread batter evenly using a

heatproof spatula. Close lid of waffle maker.

When tone sounds, waffle is ready. Open lid

and carefully remove baked waffle. Repeat

with remaining batter. For best results, serve

immediately.

1. Combine all dry ingredients in a large mixing

bowl; whisk until well blended. Add the milk,

eggs, syrup and vanilla. Whisk until smooth.

Stir in the oils and yogurt and whisk again

until combined. Fold in the nuts, if using. Let

batter rest 5 minutes before using.

2. Preheat the Cuisinart^®Waffle Maker to

desired setting (a tone will sound when

preheated).

Nutritional information per waffle wedge:

Calories 136 (48% from fat) • carb. 14g • pro. 15g • fat 7g

• sat. fat 1g • chol. 25mg • sod. 148mg

• calc. 41mg • fiber 1g

3. Pour 1 heaping cup of batter onto the

center of the lower grid of the preheated

waffle maker; spread batter evenly using a

heatproof spatula. Close lid of waffle maker.

When tone sounds, waffle is ready. Open lid

and carefully remove baked waffle. Repeat

with remaining batter. For best results, serve

immediately.

Nutritional information per waffle wedge:

Calories 137 (50% from fat) • carb. 14g • pro. 4g • fat 8g

• sat. fat 1g • chol. 25mg • sod. 65mg

• calc. 66mg • fiber 1g

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Lemon Ginger Waffles

Gluten-Free Waffles

These waffles are fresh and sweet –

Just like our buttermilk waffles, but without the

gluten, these are light and crispy. They are extra

decadent when served with fresh fruit.

perfect when paired with warm maple syrup.

Makes 6 full waffles (24 waffle wedges)

Makes 4 full waffles (16 waffle wedges)

3½

cups unbleached, all-purpose flour

tablespoons yellow cornmeal

tablespoons granulated sugar

teaspoon baking soda

cups rice flour

cup tapioca starch

cup milk powder

cup granulated sugar

tablespoon baking powder

teaspoons kosher salt

cups buttermilk

teaspoon kosher salt

teaspoon ground ginger

tablespoon lemon zest

1½

cup finely chopped candied/

crystallized ginger

large eggs, lightly beaten

tablespoon pure vanilla extract

cup grapeseed or vegetable oil

cups buttermilk

large eggs, lightly beaten

teaspoon pure vanilla extract

cup grapeseed or vegetable oil

1. Combine all dry ingredients in a large mix-

ing bowl; whisk until well blended. Add the

remaining ingredients and whisk until just

combined. Let batter rest 5 minutes before

using.

2. Preheat the Cuisinart^®Waffle Maker to

desired setting (a tone will sound when

preheated).

⁄3

1. Combine the flour, cornmeal, sugar, baking

soda, salt and ground ginger in a large mix-

ing bowl; whisk until well blended. Stir in the

zest and candied ginger. Add the liquid ingre-

dients and whisk until just smooth. Let batter

rest 5 minutes before using.

3. Pour 1 heaping cup of batter onto the

center of the lower grid of the preheated

waffle maker; spread batter evenly using a

heatproof spatula. Close lid of waffle maker.

When tone sounds, waffle is ready. Open lid

and carefully remove baked waffle. Repeat

with remaining batter. For best results, serve

immediately.

2. Preheat the Cuisinart^®Waffle Maker to

desired setting (a tone will sound when

preheated).

3. Pour 1 heaping cup of batter onto the

center of the lower grid of the preheated

waffle maker; spread batter evenly using a

heatproof spatula. Close lid of waffle maker.

When tone sounds, waffle is ready. Open lid

and carefully remove baked waffle. Repeat

with remaining batter. For best results, serve

immediately.

Nutritional information per waffle wedge:

Calories 201 (38% from fat) • carb. 26g • pro. 5g • fat 9g

• sat. fat 1g • chol. 26mg • sod. 303mg

• calc. 65mg • fiber 1g

Nutritional information per waffle wedge:

Calories 157 (41% from fat) • carb. 20g • pro. 4g • fat 7g

• sat. fat 1g • chol. 25mg • sod. 131mg

• calc. 46mg • fiber 0g

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Banana Walnut Waffles

Chocolate Brownie Waffles

Classic waffle for a weekend brunch.

Kids will love having chocolate for breakfast,

but these waffles also make a delicious dessert

when topped with whipped cream or ice cream

and berries.

Makes 4 full waffles (16 waffle wedges)

cups unbleached, all-purpose flour

tablespoons granulated sugar

teaspoon baking powder

teaspoon baking soda

Makes 5 full waffles (20 waffle wedges)

cups unbleached, all-purpose flour

cup granulated sugar

⁄

cup unsweetened cocoa powder, sifted

tablespoon baking powder

teaspoon baking soda

teaspoon kosher salt

large eggs, lightly beaten

cup grapeseed or vegetable oil

⁄

teaspoon kosher salt

cup low-fat vanilla yogurt (or you

can use plain yogurt – if doing so, stir

1 teaspoon pure vanilla extract into

the yogurt)

teaspoon ground cinnamon

cups reduced-fat milk

large eggs, lightly beaten

teaspoon pure vanilla extract

cup buttermilk

cup mashed banana (about 2 medium

bananas)

cup (½ stick) unsalted butter, melted,

cooled slightly

cup toasted, chopped walnuts

cup semisweet mini chocolate morsels

cup finely chopped walnuts or pecans

1. Combine all dry ingredients in a large mixing

bowl. Add the eggs and oil and whisk until

blended. Stir in the yogurt and then the but-

termilk until mixture is smooth. Stir in banana

and walnuts until incorporated. Let batter rest

5 minutes before using.

1. Combine all dry ingredients in a large mixing

bowl; whisk to blend. Add the milk, eggs and

vanilla. Whisk until well blended and smooth.

Stir in melted butter until completely com-

bined. Fold in morsels and nuts. Let batter

rest 5 minutes before using.

2. Preheat the Cuisinart^®Waffle Maker to

desired setting (a tone will sound when

preheated).

2. Preheat the Cuisinart^®Waffle Maker to

desired setting (a tone will sound when

preheated).

3. Pour 1 heaping cup of batter onto the cen-

ter of the lower grid of the preheated waffle

maker; spread evenly using a heatproof

spatula. Close cover of waffle maker. When

tone sounds, waffle is ready. Open cover

and carefully remove baked waffle. Repeat

with remaining batter. For best results, serve

immediately.

3. Pour 1 heaping cup of batter onto the cen-

ter of the lower grid of the preheated waffle

maker; spread evenly using a heatproof

spatula. Close cover of waffle maker. When

tone sounds, waffle is ready. Open cover

and carefully remove baked waffle. Repeat

with remaining batter. For best results, serve

immediately.

Nutritional information per waffle wedge:

Calories 160 (43% from fat)• carb. 19g • pro. 4g • fat 8g

• sat. fat 1g • chol. 24mg • sod. 162mg

• calc. 51mg • fiber 1g

Nutritional information per waffle wedge:

Calories 167 (36% from fat) • carb. 23g • pro. 4g • fat 7g

• sat. fat 3g • chol. 26mg • sod. 150mg

• calc. 32mg • fiber 1g

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Cinnamon Sugar Waffles

Maple Bacon Waffles

The aroma of sweet cinnamon that fills your

kitchen while these are baking is reason enough

to whip up a batch of these delicious waffles!

When making the bacon for these waffles, be

sure to save the bacon grease to incorporate

into the batter – it gives the waffles a tasty

smoky flavor. If that is too intense, vegetable oil

can be used in its place.

Makes 5 full waffles (20 waffle wedges)

cups unbleached, all-purpose flour

cup yellow cornmeal

Makes 6 full waffles (24 waffle wedges)

3½

cups unbleached, all-purpose flour

cup yellow cornmeal

cup packed light or dark brown sugar

teaspoon baking soda

teaspoon kosher salt

tablespoon ground cinnamon

cups buttermilk

8 to 10 slices cooked bacon, crumbled (about

½ to ¾ cup crumbled)

2½

large eggs, lightly beaten

teaspoon pure vanilla extract

cup grapeseed or vegetable oil

cups buttermilk

⁄3

cup pure maple syrup

large eggs, lightly beaten

teaspoon pure vanilla extract

⁄3

1. Combine all dry ingredients in a large mix-

ing bowl; whisk to blend. Add the remaining

ingredients and whisk until combined. Let

batter rest 5 minutes before using.

⁄3

cup bacon grease and/or grapeseed or

vegetable oil

1. Combine flour, cornmeal, baking soda and

salt in a large mixing bowl; whisk to blend.

Stir in the bacon to coat. Add the buttermilk,

maple syrup, eggs, vanilla and the grease/oil.

Whisk until combined. Let batter rest 5 min-

utes before using.

2. Preheat the Cuisinart^®Waffle Maker to

desired setting (a tone will sound when

preheated).

3. Pour 1 heaping cup of batter onto the

center of the lower grid of the preheated

waffle maker; spread evenly using a heat-

proof spatula. Close cover of waffle maker.

When tone sounds, waffle is ready. Open

cover and carefully remove baked waffle.

Repeat with remaining batter. For best

results, serve immediately.

2. Preheat the Cuisinart^®Waffle Maker to

desired setting (a tone will sound when

preheated).

3. Pour 1 cup of batter onto the center of the

lower grid of the preheated waffle maker;

spread evenly using a heatproof spatula.

Close cover of waffle maker. When tone

sounds, waffle is ready. Open cover and

carefully remove baked waffle. Repeat with

remaining batter. For best results, serve

immediately.

Nutritional information per waffle wedge:

Calories 165 (46% from fat) • carb. 18g • pro. 4g • fat 9g

• sat. fat 1g • chol. 30mg • sod. 175mg

• calc. 44mg • fiber 1g

Nutritional information per waffle wedge:

Calories 164 (43% from fat) • carb. 19g • pro. 5g • fat 8g

• sat. fat 1g • chol. 27mg • sod. 174mg

• calc. 49mg • fiber 0g

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Savory Cheddar-Chive

Waffles

Chicken and Waffles

This is a Southern staple that you can easily

make for your family. The chicken is best when

marinated overnight, but if you are in a hurry you

can marinate it for a minimum of 3 hours.

Serve these waffles in place of corn muffins

with soup or your favorite chili. You may also try

them with scrambled eggs and bacon for brunch

or supper.

Makes 8 servings

Makes 6 full waffles (24 waffle wedges)

Fried Chicken:

cups buttermilk

3½

cups unbleached, all-purpose flour

tablespoons yellow cornmeal

tablespoons granulated sugar

teaspoon baking soda

tablespoon hot sauce

tablespoon Dijon mustard

teaspoons kosher salt, divided

1½

teaspoons freshly ground black pepper,

divided

teaspoon kosher salt

cups buttermilk

thin chicken cutlets (about 1½ pounds)

cups unbleached, all-purpose flour

teaspoons baking powder

large eggs, lightly beaten

cup grapeseed or vegetable oil

cup chopped fresh chives

cup shredded extra-sharp Cheddar

⁄3

1½

teaspoon paprika

oil for frying (such as vegetable, canola

or grapeseed)

1. Combine all dry ingredients in a large mix-

ing bowl; whisk to blend. Add the buttermilk,

eggs and oil; whisk until just combined. Stir

in the chives and Cheddar. Let batter rest 5

minutes before using.

prepared full Savory Cheddar-Chive

Waffles (see previous recipe), kept

warm

2. Preheat the Cuisinart^®Waffle Maker to

desired setting (a tone will sound when

preheated).

1. In a medium non-reactive bowl stir together

the buttermilk, hot sauce, mustard, 1 tea-

spoon salt and 1 teaspoon pepper. Add the

chicken and coat well with buttermilk mixture.

3. Pour 1 heaping cup of batter onto the

center of the lower grid of the preheated

waffle maker; spread evenly using a heat-

proof spatula. Close cover of waffle maker.

When tone sounds, waffle is ready. Open

cover and carefully remove baked waffle.

Repeat with remaining batter. For best

results, serve immediately.

2. Refrigerate overnight.

3. Mix together the flour, baking powder, papri-

ka and remaining salt and pepper.

4. Preheat the Cuisinart compact deep fryer to

375°F.* While the oil is heating, line a baking

pan with paper towels and insert a cooling

rack inside the pan; reserve.

Nutritional information per waffle wedge:

5. While the oil is heating, lightly coat each

chicken piece evenly with the flour mixture,

tapping away any excess.

Calories 158 (47% from fat) • carb. 16g • pro. 5g • fat 8g

• sat. fat 2g • chol. 28mg • sod. 184mg

• calc. 75mg • fiber 0g

6. Fry chicken in batches, about 3 minutes

per side until nicely browned and cooked

through. Transfer to prepared cooling rack.

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7. Serve, two of the waffle wedges with one

piece of fried chicken and maple syrup on

the side.

whisk attachment, whisk until medium-soft

peaks are achieved. Reserve.

3. Serve either two wedges or more, depending

on the desired serving size. Top with whipped

cream, then some of the strawberries. Drizzle

a bit of the juice from the strawberries (col-

lected at the bottom of the mixing bowl) over

the strawberries. Dust with confectioners’

sugar if desired. For each waffle you should

*If you do not have a deep fryer, the chicken

can easily be fried on the stovetop. In a large

sauté pan, add oil to a depth of 1 inch and

set the pan over medium-high heat. Using a

deep-fat thermometer, heat oil to 375°F. Fry

the chicken in batches, about 2 pieces at a

time. Do not crowd the pot or the oil will cool

down too much and not fry well. Fry, flipping

once, until chicken is nicely browned and

cooked through, about 4 minutes per side.

Transfer chicken to the prepared cooling rack.

need only about ⁄3 cup of the whipped cream

and ⁄3 cup of the

strawberries.

Nutritional information per serving:

Calories 719 (54% from fat) • carb. 72g • pro. 12g • fat 44g

• sat. fat 17g • chol. 156mg • sod. 478mg

• calc. 166mg • fiber 4g

Nutritional information per serving:

Calories 559 (53% from fat) • carb. 37g • pro. 29g • fat 33g

• sat. fat 6g • chol. 112mg • sod. 935mg

• calc. 179mg • fiber 1g

Blueberry Maple Syrup

Strawberry Shortcake

Waffles

A great change-up from regular maple syrup –

the blueberries in the syrup add nice color to

any breakfast plate.

For a more classic presentation, use the

Buttermilk Waffle recipe on page 4. If you are

in the mood for more of an indulgence, use the

Chocolate Brownie Waffle recipe, page 12,

for those chocolate lovers.

Makes about 2 cups (1½ cups if strained)

cup pure maple syrup

cups fresh blueberries

pinch kosher salt

1½

Makes 4 servings

pinch orange zest (optional)

quart fresh strawberries, hulled and

sliced

1. Put all ingredients in a small saucepan set

over medium heat. Bring to a boil and then

reduce heat to maintain a strong simmer to

allow the mixture to thicken slightly, about

5 minutes.

tablespoons granulated sugar

pinch kosher salt

cup heavy cream

2. Strain, if desired, and serve.

tablespoons confectioners’ sugar, plus

more for serving (if desired)

Nutritional information per serving (2 tablespoons):

pinch kosher salt

Calories 60 (1% from fat) • carb. 15g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 11mg

• calc. 21mg • fiber 0g

teaspoon pure vanilla extract

prepared full waffles

1. In a medium mixing bowl, stir the strawber-

ries, granulated sugar and pinch of salt

together. Put aside until ready to serve.

2. In a large mixing bowl combine the heavy

cream, confectioners’ sugar, salt and vanilla.

Using a Cuisinart hand mixer fitted with the

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150 Milford Road

East Windsor, NJ 08520

Printed in China

Any other trademarks or service marks referred to

herein are the trademarks or service marks of their

respective owners.

13CE138410

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1 6

1 3 C E 1 3 8 4 1 0

I m p r e s o e n l a C h i n a

E a s t W i n d s o r , N J 0 8 5 2 0

1 5 0 M i l f o r d R o a d

e r s p e c t i v

m e n c i o

e s

c i o

c a s d e c o m e r e g i s t r c a a d s a r s o m o a T d r a s m a

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1 5

h a s t a e l m o

p i z c a d e s a

C o m 1 . b i n a r l a

g o f r e s p 2 r e p a r a

g 0

F i b • r a m g 2 1

0 g s a t u r a d G a r • a s g a 0

1 5 C a • r b o h i d g r r a a t s d o a e s ) ( 1 % 6 0

c u c ( 2 h a r a d a s p ) o : r c p i ó o n r n u t r i c i o n a l I n f o r m a c i ó n

C a • l c i o m g 1 1

S o • d i o m g 0

G r • a s g a 0

C o • l e s t e r o l

P r • o t e í n a s

C a l o r í a s

v a i n i l l a

c u c h a r a ½ d i t a d e

p i z 1 c a d e s a l k o s h

s e r v i r ( o p c i o n a

c u c h a r a 3 d a s d e

C o l 2 a r . s i d e s e a y s e r v i r .

q u e l a m e z c l a s e v u e l v a m á s e s p e s a .

b a t i r ( " h e a v y c r

t a z a ( 2 3 1 5 m l ) d

y s e g u i r c o c i e n d o d u r a n t e 5 m i n u t o s , h a s t a

e m p i e c e a h e r v i r , r e d u c i r e l f u e g o l i g e r a m e n t e

e n u n a c a c e r o l a p e q u e ñ a . C u a n d o l a m e z c l a

C a l e 1 n . t a r t o d o s l o s i n g r e d i e n t e s a f u e g o m e d i o ,

p i z 1 c a d e s a l k o s h

c u c h a r a 3 d a s d e

p i z c a d e 1 r a l l a d u r a d e n a r a n j a ( o p c i o n a l )

p i z c a d e 1 s a l k o s h e r

r o d a j a s

c u a r t o d 1 e g a l ó

f r e s c o s

C a n t i d a

t a z a ( 2 1 1 0 ½ g ) d e a r á n d a n o s a z u l e s

l a p á g i n a 1 2 .

t a z a ( 2 3 1 5 m l ) d e j a r a b e d e a r c e p u r o

l a r e c e t a d e l o

p á g i n a 4

l o c u e l a

r e c e t a d

C a n t i d a d : 2 t a z a s ( 4 7 5 m l ) o 1 ½ t a z a ( 3 5 5 m l ) s i

P a r a u n a p

d e s a y u n o .

a r á n d a n o s a z u l e s a ñ a d e n c o l o r a c u a l q u i e r

g o f r e s

U n a r i c a a l t e r n a t i v a a l j a r a b e d e a r c e p u r o – l o s

" S h o r t

a r á n d a n o s

a j r a b e d e a r c e c o n

g 1

m g 9 3 5 S o • d i o m g 1 1 2

s a t u r a d G a r • a s g a 3 3 G r • a s g a 2 9

C a • r b o h i d g r r a a t s d o a e s ) % ( 5 3 5 5 9

F i b • r a m g 1 7 9 C a • l c i o

C o • l e s t e r o l

P r • o t e í n a s

C a l o r í a s

g 6

3 7

g 4

m g 4 7 8 S o • d i o m g 1 5 6

s a t u r a d G a r • a s g a 4 4 G r • a s g a 1 2

C a • r b o h i d g r r a a t s d o a e s ) % ( 5 4 7 1 9

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n :

F i b • r a m g 1 6 6 C a • l c i o

C o • l e s t e r o l

P r • o t e í n a s

C a l o r í a s

I n f o r m a c i ó n n u t r i c i o n a

1 7

7 2

C o l o c a r e l p

q u e e s t é b i

a p r o x i m a d a

l o s a l i m e n t o

b a j a r l a t e m

v e z . N o s o b

3 7 5 ° F ( 1 9 0 °

g r a n d e . C a

a c e i t e a f u e

P o n e r a c a l

f á c i l m e n t e e

* S i n o t i e n e

t 3 ⁄ a z a d e f r e s a s p o r g o d f e r e c . r e m a b a t i d a y

t 3 ⁄ a z a ( 8 0 m l )

g l a s é . U t i l i c e a p r o x i m a d a m e n t e

e n c i m a d e l a s f r e s a s . E s p o l v o r e a r c o n a z ú c a r

p o c o d e j u g o d e f r e s a s ( e n e l f o n d o d e l t a z ó n )

C u b r i r c o n c r e m a b a t i d a y f r e s a s . E s p a r c i r u n

p o r c i o n e s ) c u a r t o s d e g o f r e s o b r e u n p l a t o .

C o l 3 o . c a r d o s ( o m á s , s e g ú n e l t a m a ñ o d e l a s

m e d i o - f i r m e s . R e s e r v a r .

b a t i d o r d e m a n o h a s t a q u e s e f o r m e n p i c o s

l a v a i n i l l a e n u n t a z ó n g r a n d e . B a t i r c o n u n

C o m 2 . b i n a r l a c r e m a , e l a z ú c a r g l a s é , l a s a l y

g o f r e y j a r a

S e r 7 v i . r c a d a

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1 4

c o c i n a d o . C o l o c a r e l p o l l o s o b r e l a r e j i l l a .

h a s t a q u e e s t é b i e n d o r a d o y c o m p l e t a m e n t e

F r e í 6 r . e l p o l l o p o c o a p o c o , 3 m i n u t o s p o r l a d o ,

g 0

F i b • r a m g 7 5

C a • l c i o

C o • l e s t e r o l

G r • a s g a 5 P r • o t e í n a s

m g 1 8 4 S o • d i o m g 2 8

h a r i n a , e l i m i n a n d o e l e x c e s o .

g 2

s a t u r a d G a r • a s g a 8

R e b 5 o . z a r c a d a p r e s a d e p o l l o e n l a m e z c l a d e

1 6

C a • r b o h i d g r r a a t s d o a e s ) % ( 4 7 1 5 8

C a l o r í a s

I n f o r m a c i ó n n u t r i c

d e l a b a n d e j a .

p a p e l a b s o r b e n t e y c o l o c a r u n a r e j i l l a d e n t r o

3 7 5 ° F . * M i e n t r a s e s t o , f o r r a r u n a b a n d e j a c o n

P r e 4 c a . l e n t a r s u f r e i d o r a c o m p a c t a C u i s i n a r t a

S e r v i r i n m e

c o n c u i d a d

e s t é n l i s t o s

E l a p a r a t o

e s p á t u l a a

d e l a p l a c a

V e r t 3 e . r 1 t a z

p á p r i k a y e l r e s t o d e l a s a l y d e l a p i m i e n t a .

C o m 3 . b i n a r l a h a r i n a , e l p o l v o d e h o r n e a r , l a

R e f 2 r i . g e r a r d u r a n t e 1 2 h o r a s .

b i e n .

d e s e a d o . S

P r e 2 c a . l e n t a r

r e a c t i v o m e d i a n o . A g r e g a r e l p o l l o y r e v o l v e r

a l n i v e l

1 c u c h a r a d i t a d e l a p i m i e n t a e n u n t a z ó n n o

p i c a n t e , l a m o s t a z a , 1 c u c h a r a d i t a d e l a s a l y

C o m 1 . b i n a r e l s u e r o d e m a n t e q u i l l a , l a s a l s a

d u r a n t e 5 m

y e l q u e s o

j u s t o h a s t a

d e m a n t e q

t a z ó n g r a n d

C o m 1 . b i n a r l

c e b o l l i n o s ( v e r l a r e c e t a a n t e r i o r ) , t i b i o s

g o f r e s s 4 a l a d o s d e q u e s o C h e d d a r y

u v a )

a c e i t e d e c o l z a o a c e i t e d e s e m i l l a d e

a c e i t e p a r a f r e í r ( p o r e j . a c e i t e v e g e t a l ,

e x t r a f u e r t e r a l l

t a z a ( 1 2 1 0 g ) d e

c u c h a r a 1 d i t a d e p á p r i k a

f r e s c o s p i c a d o

t a z a ( 1 0 ¼ g ) d e c

c u c h a r a 1 d ½ i t a d e p o l v o d e h o r n e a r

t a z a s ( 2 2 5 0 g ) d e h a r i n a c o m ú n

u v a o a c e i t e v e

( a p r o x i m a d a m e n t e 1 ½ l i b r a / 6 8 0 g )

c h u l e t a 8 s d e p o l l o f i n a s

t a z a ( 1 3 ⁄ 6 0 m l ) d

h u e v o s 3 g r a n d e

m o l i d a

( " b u t t e r m i l k " )

t a z a s ( 7 3 3 5 g ) d

c u c h a r a 1 d ½ i t a d e p i m i e n t a n e g r a r e c i é n

c u c h a r a 1 d ½ i t a d e s a l k o s h e r

c u c h a r a 1 d a d e m o s t a z a d e D i j o n

c u c h a r a 1 d a d e s a l s a p i c a n t e

c u c h a r a 1 d i t a d e

c u c h a r a 2 d a s d e

c u c h a r a 3 d a s d e

t a z a s ( 4 3 3 ½ 5 g ) d

( " b u t t e r m i l k " )

t a z a s ( 4 2 9 0 g ) d e s u e r o d e m a n t e q u i l l a

P o l l o f r i t o :

C a n t i d a

C a n t i d a d : 8 p o r c i o n e s

d e l i c i o s a m e

c o n s o p

S i r v a e s t o

t i e m p o , 3 h o r a s s o n s u f i c i e n t e s .

m a r i n a r d u r a n t e u n a n o c h e , p e r o s i n o t i e n e

t o d a s u f a m i l i a . P r e f e r i b l e m e n t e , e l p o l l o d e b e

^{E s t e p l a t o s u r e ñ o t í p i c o e s f á c i l d e p r e p a r a r p a r a}C h e d d a

G o f r e s c o n p o l l o f r i t o

G o f r e

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1 3

g 0

m g 1 7 4 S o • d i o m g 2 7

s a t u r a d G a r a • s g a 8 G r • a s g a 5

C a • r b o h i d g r r a a t s d o a e s ) % ( 4 3 1 6 4

F i b • r a m g 4 9

C a • l c i o

C o • l e s t e r o l

g 1

1 9

P r • o t e í n a s

C a l o r í a s

I n f o r m a c i ó n n u t r i c i o n a l p o r c u a r t o d e g o f r e :

S e r v i r i n m e d i a t a m e n t e .

c u i d a d o . R e p e t i r c o n e l r e s t o d e l a m e z c l a .

g 1

F i b • r a m g 4 4

C a • l c i o

l i s t o s . A b r i r l a c u b i e r t a y s a c a r l o s g o f r e s c o n

m g 1 7 5 S o • d i o m g 3 0

C o • l e s t e r o l

e m i t i r á u n p i t i d o c u a n d o l o s g o f r e s e s t é n

1 g

s a t u r a d G a r • a s g a 9

G r • a s g a 4

P r • o t e í n a s

p r u e b a d e c a l o r . C e r r a r l a c u b i e r t a . E l a p a r a t o

C a • r b o h i d g r r a a t s d o a e s ) % ( 4 6 1 6 5 C a l o r í a s

1 8

p l a c a i n f e r i o r , y e s p a r c i r l a c o n u n a e s p á t u l a a

V e r t 3 e . r 1 t a z a d e l a m e z c l a e n e l c e n t r o d e l a

I n f o r m a c i ó n n u t r i c

d e s e a d o . S e o i r á u n p i t i d o c u a n d o e s t é l i s t a .

P r e 2 c a . l e n t a r l a g o f r e r a C u i s i n a r t

S e r v i r i n m e

c o n c u i d a d

e s t é n l i s t o s

E l a p a r a t o e

e s p á t u l a a

d e l a p l a c a

V e r t 3 e . r 1 t a z

a l n i v e l

m i n u t o s a n t e s d e u s a r l a .

h o m o g é n e a . D e j a r l a m e z c l a r e p o s a r d u r a n t e 5

R e v o l v e r , b a t i e n d o , h a s t a o b t e n e r u n a m e z c l a

l o s h u e v o s , l a v a i n i l l a y l a g r a s a o e l a c e i t e .

s u e r o d e m a n t e q u i l l a , e l j a r a b e d e a r c e ,

A g r e g a r e l t o c i n o . C o m b i n a r . A g r e g a r e l

b i c a r b o n a t o y l a s a l e n u n t a z ó n g r a n d e .

d e s e a d o . S

P r e 2 c a . l e n t a r

a l n i v e l

C o m 1 . b i n a r l a h a r i n a , l a h a r i n a d e m a í z , e l

5 m i n u t o s a

m e z c l a s u a

l í q u i d o s y s

g r a n d e , b a t

C o m 1 . b i n a r l o

a c e i t e v e g e t a l )

d e l t o c i n o ( o a c e i t e d e s e m i l l a d e u v a o

t a z a ( 1 3 ⁄ 6 0 m l ) d e l a g r a s a d e c o c c i ó n

v a i n i l l a

c u c h a r a 1 d i t a d e e x t r a c t o n a t u r a l d e

u v a o a c e i t e v e

h u e v o s 3 g r a n d e s , l i g e r a m e n t e b a t i d o s

s y r u p " ) p u r o

t a z a ( 1 3 ⁄ 6 0 m l ) d

v a i n i l l a

t a z a ( 8 3 ⁄ 0 m l ) d e j a r a b e d e a r c e ( " m a p l e

c u c h a r a 1 d i t a d e

( " b u t t e r m i l k " )

h u e v o s 3 g r a n d e

t a z a s ( 7 3 3 5 g ) d e s u e r o d e m a n t e q u i l l a

( " b u t t e r m i l k " )

t a z a s ( 6 2 1 ½ 5 g ) d

t a j a d a s 8 d – e 1 0 t o c i n o a s a d o , d e s m e n u z a d o

c u c h a r a ¾ d i t a d e s a l k o s h e r

c u c h a r a 1 d i t a d e

c u c h a r a ¾ d i t a d e

c u c h a r a 1 d i t a d e

c u c h a r a 1 d i t a d e b i c a r b o n a t o d e s o d i o

t a z a ( 3 0 ¼ g ) d e h a r i n a d e m a í z a m a r i l l a

t a z a s ( 4 3 3 ½ 5 g ) d e h a r i n a c o m ú n

m o r e n o

t a z a l l e n ¼ a ( 5 0 g

C a n t i d a d : 6 g o f r e s b e l g a s ( 2 4 p o r c i o n e s )

t a z a ( 3 0 ¼ g ) d e h

t a z a s ( 3 3 7 5 g ) d

a c e i t e v e g e t a l .

d e m a s i a d o i n t e n s o , p u e d e s u s t i t u i r l a g r a s a p o r

l o s g o f r e s u n r i c o s a b o r a h u m a d o . S i e l s a b o r e s

g u a r d e l a g r a s a p a r a i n c o r p o r a r a l a m e z c l a – d a a

C a n t i d a

C u a n d o a s e e l t o c i n o p a r a p r e p a r a r e s t o s g o f r e s ,

p r e p a r a r l o s !

l l e n a s u c

¡ E l a r o m a

j a r a b e d e a r c e

G o f r e s s a l a d o s d e t o c i n o y G o f r e

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1 2

g 1

m g 1 6 2 S o • d i o m g 2 4

s a t u r a d G a r • a s g a 8 G r • a s g a 4

C a • r b o h i d g r r a a t s d o a e s ) % ( 4 3 1 6 0

F i b • r a m g 5 1

C a • l c i o

g 1

m g 1 5 0 S o • d i o m g 2 6

s a t u r a d G a r • a s g a 7 G r • a s g a 4

C a • r b o h i d g r r a a t s d o a e s ) % ( 3 6 1 6 7

F i b • r a m g 3 2

C a • l c i o

C o • l e s t e r o l

g 1

1 9

P r • o t e í n a s

C a l o r í a s

g 3

2 3

P r • o t e í n a s

C a l o r í a s

I n f o r m a c i ó n n u t r i c

I n f o r m a c i ó n n u t r i c i o n a l p o r c u a r t o d e g o f r e :

S e r v i r i n m e d i a t a m e n t e .

c o n c u i d a d o . R e p e t i r c o n e l r e s t o d e l a m e z c l a .

e s t é n l i s t o s . A b r i r l a c u b i e r t a y s a c a r l o s g o f r e s

E l a p a r a t o e m i t i r á u n p i t i d o c u a n d o l o s g o f r e s

e s p á t u l a a p r u e b a d e c a l o r . C e r r a r l a c u b i e r t a .

d e l a p l a c a i n f e r i o r , y e s p a r c i r l a c o n u n a

V e r t 3 e . r 1 t a z a l l e n a d e l a m e z c l a e n e l c e n t r o

S e r v i r i n m e

c o n c u i d a d

e s t é n l i s t o s

E l a p a r a t o

e s p á t u l a a

d e l a p l a c a

V e r t 3 e . r 1 t a z

d e s e a d o . S e o i r á u n p i t i d o c u a n d o e s t é l i s t a .

P r e 2 c a . l e n t a r l a g o f r e r a C u i s i n a r t

a l n i v e l

d e s e a d o . S

P r e 2 c a . l e n t a r

a l n i v e l

a n t e s d e u s a r l a .

D e j a r l a m e z c l a r e p o s a r d u r a n t e 5 m i n u t o s

d e r r e t i d a . A ñ a d i r e l c h o c o l a t e y l a s n u e c e s .

m e z c l a h o m o g é n e a . I n c o r p o r a r l a m a n t e q u i l l a

h u e v o s y l a v a i n i l l a . B a t i r h a s t a o b t e n e r u n a

t a z ó n g r a n d e , b a t i e n d o . A g r e g a r l a l e c h e , l o s

C o m 1 . b i n a r l o s i n g r e d i e n t e s s e c o s e n u n

u s a r l a .

l a m e z c l a r

s u a v e . A g r e

S e g u i r m e z

I n c o r p o r a r

B a t i r h a s t a

t a z ó n g r a n d

C o m 1 . b i n a r l

f i n a m e n t e p i c a d a s

t a z a ( 5 0 1 g ) d e p a c a n a s o n u e c e s

t a z a ( 5 0 ½ g ) d e n

b a n a n o 2 s m e d i a

t a z a ( 8 5 1 g ) d e c h i s p a s d e c h o c o l a t e

d e r r e t i d a y e n f r i a d a

( " b u t t e r m i l k " )

t a z a ( 1 8 ¾ 5 g ) d e

t a z a ( 1 1 ½ 5 g ) d e m a n t e q u i l l a s i n s a l ,

v a i n i l l a

v a i n i l l a )

c u c h a r a 1 d i t a d e e x t r a c t o n a t u r a l d e

c u c h a r a d i t a d e

( o y o g u r n a t u r a

t a z a ( 2 3 1 5 m l ) d

h u e v o s 2 g r a n d e s , l i g e r a m e n t e b a t i d o s

t a z a s ( 4 2 7 5 m l ) d e l e c h e b a j a e n g r a s a

c u c h a r a ½ d i t a d e c a n e l a e n p o l v o

c u c h a r a ½ d i t a d e s a l k o s h e r

o a c e i t e v e g e t a

t a z a ( 8 ⁄ 0 m l ) d e

h u e v o s 2 g r a n d e

c u c h a r a ½ d i t a d e

c u c h a r a 1 d i t a d e

c u c h a r a 2 d a s d e

t a z a s ( 3 2 7 5 g ) d

c u c h a r a ½ d i t a d e b i c a r b o n a t o d e s o d i o

c u c h a r a 1 d i t a d e p o l v o d e h o r n e a r

t a m i z a d o

t a z a ( 8 3 ⁄ 0 g ) d e c a c a o a m a r g o e n p o l v o ,

t a z a ( 1 5 ¾ 0 g ) d e a z ú c a r g r a n u l a d o

t a z a s ( 3 2 7 5 g ) d e h a r i n a c o m ú n

C a n t i d a d : 5 g o f r e s b e l g a s ( 2 0 p o r c i o n e s )

C a n t i d a

b a t i d a o h e l a d o y f r u t a s s i l v e s t r e s .

a l m u e r z o .

u n p o s t r e m u y o r i g i n a l , c o n c o b e r t u r a d e c r e m a

d e c h o c o l a t e p a r a e l d e s a y u n o . T a m b i é n s o n

G o f r e s c l á s

A l o s n i ñ o s l e s e n c a n t a r á n e s t o s s a b r o s o s g o f r e s

n u e c e s

G o f r e s d

G o f r e s d e c h o c o l a t e

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1 1

g 0

m g 1 3 1 S o • d i o m g 2 5

s a t u r a d G a r • a s g a 7 G r • a s g a 4

C a • r b o h i d g r r a a t s d o a e s ) % ( 4 1 1 5 7

F i b • r a m g 4 6

C a • l c i o

C o • l e s t e r o l

1 g

2 0

P r • o t e í n a s

C a l o r í a s

g 1

m g 3 0 3 S o • d i o m g 2 6

s a t u r a d G a r • a s g a 9 G r • a s g a 5

C a • r b o h i d g r r a a t s d o a e s ) % ( 3 8 2 0 1

F i b • r a m g 6 5

C a • l c i o

I n f o r m a c i ó n n u t r i c

C o • l e s t e r o l

1 g

2 6

P r • o t e í n a s

C a l o r í a s

S e r v i r i n m e

c o n c u i d a d

e s t é n l i s t o s

E l a p a r a t o e

e s p á t u l a a

d e l a p l a c a

V e r t 3 e . r 1 t a z

I n f o r m a c i ó n n u t r i c i o n a l p o r c u a r t o d e g o f r e :

S e r v i r i n m e d i a t a m e n t e .

c o n c u i d a d o . R e p e t i r c o n e l r e s t o d e l a m e z c l a .

e s t é n l i s t o s . A b r i r l a c u b i e r t a y s a c a r l o s g o f r e s

E l a p a r a t o e m i t i r á u n p i t i d o c u a n d o l o s g o f r e s

e s p á t u l a a p r u e b a d e c a l o r . C e r r a r l a c u b i e r t a .

d e s e a d o . S

P r e 2 c a . l e n t a r

d e l a p l a c a i n f e r i o r , y e s p a r c i r l a c o n u n a

V e r t 3 e . r 1 t a z a l l e n a d e l a m e z c l a e n e l c e n t r o

a l n i v e l

5 m i n u t o s a

m e z c l a s u a

i n g r e d i e n t e

r a l l a d u r a y

e l p o l v o e n

a z ú c a r , e l b

C o m 1 . b i n a r l a

d e s e a d o . S e o i r á u n p i t i d o c u a n d o e s t é l i s t a .

P r e 2 c a . l e n t a r l a g o f r e r a C u i s i n a r t

a l n i v e l

m i n u t o s a n t e s d e u s a r l a .

s u a v e . D e j a r l a m e z c l a r e p o s a r d u r a n t e 5

y s e g u i r b a t i e n d o , h a s t a o b t e n e r u n a m e z c l a

h o m o g é n e a . A g r e g a r l o s i n g r e d i e n t e s l í q u i d o s

g r a n d e . B a t i r h a s t a o b t e n e r u n a m e z c l a

C o m 1 . b i n a r l o s i n g r e d i e n t e s s e c o s e n u n t a z ó n

u v a o a c e i t e v e

t a z a ( 1 3 6 ⁄ ₂0 m l ) d

a c e i t e v e g e t a l

t a z a ( 1 2 ½ 0 m l ) d e a c e i t e s e m i l l a d e u v a o

v a i n i l l a

c u c h a r a 1 d i t a d e

h u e v o s 3 g r a n d e

v a i n i l l a

c u c h a r a 1 d a d e e x t r a c t o n a t u r a l d e

( " b u t t e r m i l k " )

t a z a s ( 7 3 3 5 g ) d

h u e v o s 2 g r a n d e s , l i g e r a m e n t e b a t i d o s

( " b u t t e r m i l k " )

t a z a ( 6 0 ½ g ) d e j

c u c h a r a 1 d a d e r

c u c h a r a ¼ d i t a d e

c u c h a r a ¾ d i t a d e

c u c h a r a 1 d i t a d e

c u c h a r a 3 d a s d e

t a z a ( 3 7 3 5 g ) d e

t a z a s ( 4 3 3 ½ 5 g ) d

t a z a s ( 7 2 3 5 g ) d e s u e r o d e m a n t e q u i l l a

c u c h a r a 1 d ½ i t a s d e s a l k o s h e r

c u c h a r a 1 d i t a d e p o l v o d e h o r n e a r

t a z a ( 5 0 ¼ g ) d e a z ú c a r g r a n u l a d o

t a z a ( 3 0 ¼ g ) d e l e c h e e n p o l v o

t a z a ( 6 0 ½ g ) d e h a r i n a d e t a p i o c a

t a z a s ( 3 3 7 5 g ) d e h a r i n a d e a r r o z

C a n t i d a d : 4 g o f r e s b e l g a s ( 1 6 p o r c i o n e s )

C a n t i d a

E x q u i s i t o s c o n f r u t a s f r e s c a s .

g o f r e s d e s u e r o d e m a n t e q u i l l a , p e r o s i n g l u t e n . c o m e r c o n j a r a b e

G o f r e s l i g e r o s y c r u j i e n t e s , t a n r i c o s c o m o n u e s t r o s G o f r e s c o n

G o f r e s s i n g l u t e n

G o f r e

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1 0

S e r v i r i n m e

c o n c u i d a d

e s t é n l i s t o s

E l a p a r a t o

e s p á t u l a a

d e l a p l a c a

V e r t 3 e . r 1 t a z

g 1

m g 1 4 8 S o • d i o m g 2 5

s a t u r a d G a r • a s g a 7 G r • a s g a 1 5

C a • r b o h i d g r r a a t s d o a e s ) % ( 4 8 1 3 6

F i b • r a m g 4 1

C a • l c i o

C o • l e s t e r o l

1 g

1 4

P r • o t e í n a s

C a l o r í a s

I n f o r m a c i ó n n u t r i c i o n a l p o r c u a r t o d e g o f r e :

d e s e a d o . S

P r e 2 c a . l e n t a r

a l n i v e l

S e r v i r i n m e d i a t a m e n t e . ^®

c o n c u i d a d o . R e p e t i r c o n e l r e s t o d e l a m e z c l a .

e s t é n l i s t o s . A b r i r l a c u b i e r t a y s a c a r l o s g o f r e s

E l a p a r a t o e m i t i r á u n p i t i d o c u a n d o l o s g o f r e s

e s p á t u l a a p r u e b a d e c a l o r . C e r r a r l a c u b i e r t a .

d e l a p l a c a i n f e r i o r , y e s p a r c i r l a c o n u n a

u s a r l a .

m e z c l a r e p

i n g r e d i e n t e

y o g u r y s e g

m e z c l a h o m

j a r a b e y l a

h o m o g é n e a

g r a n d e . B a

C o m 1 . b i n a r l

V e r t 3 e . r 1 t a z a l l e n a d e l a m e z c l a e n e l c e n t r o

d e s e a d o . S e o i r á u n p i t i d o c u a n d o e s t é l i s t a .

P r e 2 c a . l e n t a r l a g o f r e r a C u i s i n a r t

a l n i v e l

r e p o s a r d u r a n t e 5 m i n u t o s a n t e s d e u s a r l a .

r e m a n e n t e s y c o m b i n a r . D e j a r l a m e z c l a

m e z c l a h o m o g é n e a . A g r e g a r l o s i n g r e d i e n t e s

t a z ó n g r a n d e . B a t i r h a s t a o b t e n e r u n a

C o m 1 . b i n a r l o s i n g r e d i e n t e s s e c o s e n u n

f i n a m e n t e p i c a

t a z a ( 5 0 ½ g ) d e p

( p r e f e r i b l e m e n

t a z a ( 2 3 1 5 m l ) d

o a c e i t e v e g e t a l

c u c h a r a 2 d a s d e

o a c e i t e v e g e t a

t a z a ( 8 3 ⁄ 0 m l ) d e a c e i t e d e s e m i l l a d e u v a

v a i n i l l a

t a z a ( 8 3 0 ⁄ ₁m l ) d e

c u c h a r a 1 d i t a d e e x t r a c t o n a t u r a l d e

v a i n i l l a

h u e v o s 3 g r a n d e s , l i g e r a m e n t e b a t i d o s

c u c h a r a 1 d i t a d e

c u c h a r a 2 d a s d e

h u e v o s 2 g r a n d e

( " b u t t e r m i l k " )

t a z a s ( 7 3 3 5 g ) d e s u e r o d e m a n t e q u i l l a

c u c h a r a ¾ d i t a d e s a l k o s h e r

o s e m i - d e s c r e

( t a m b i é n p u e d

t a z a ( 2 3 1 5 m l ) d

c u c h a r a 1 d i t a d e b i c a r b o n a t o d e s o d i o

c u c h a r a 3 d a s d e a z ú c a r g r a n u l a d o

t a z a ( 3 0 ¼ g ) d e h a r i n a d e m a í z a m a r i l l a

t a z a ( 1 2 1 5 g ) d e h a r i n a d e t r i g o i n t e g r a l

t a z a s ( 2 2 5 0 g ) d e h a r i n a c o m ú n

c u c h a r a ½ d i t a d e

c u c h a r a ¼ d i t a d e

c u c h a r a 1 d i t a d e

C a n t i d a d : 6 g o f r e s b e l g a s ( 2 4 p o r c i o n e s )

u t i l i c e a v e n a i n

t a z a ( 4 0 ½ g ) d e c

a r á n d a n o s a z u l e s ( r e c e t a e n l a p á g i n a 1 5 ) .

n u e z . S í r v a l o s c o n n u e s t r o j a r a b e d e a r c e c o n

E l t r i g o s a r r a c e n o d a a l o s g o f r e s u n s a b o r a

t a z a ( 6 0 ½ g ) d e h

t a z a ( 1 2 1 5 g ) d e

G o f r e s d e t r i g o s a r r a c e n o

C a n t i d a

g 1

m g 6 5

s a t u r a d G a r • a s a 8 g

F i b • r a m g 6 6

S o • d i o m g 2 5

G r • a s g a 4

C a • r b o h i d g r r a a t s d o a e s ) % ( 5 0 1 3 7

C a • l c i o

C o • l e s t e r o l

P r • o t e í n a s

C a l o r í a s

I n f o r m a c i ó n n u t r i c i o n a l p o r c u a r t o d e g o f r e :

s a l u d a b l

U n a m e z

1 g

1 4

G o f r e s m

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g 0

m g 1 6 5 S o • d i o m g 4 1

s a t u r a d G a r • a s g a 7 G r • a s g a 4

C a • r b o h i d g r r a a t s d o a e s ) % ( 4 2 1 4 4

F i b • r a m g 3 8

C a • l c i o

C o • l e s t e r o l

g 1

m g 1 9 1 S o • d i o m g 3 7

s a t u r a d G a r • a s g a 1 1 G r • a s g a 2 0

C a • r b o h i d g r r a a t s d o a e s ) % ( 4 7 2 0 4

F i b • r a m g 5 2

C a • l c i o

g 4

1 7

P r • o t e í n a s

C a l o r í a s

C o • l e s t e r o l

g 2

P r • o t e í n a s

C a l o r í a s

I n f o r m a c i ó n n u t r i c i o n a l p o r c u a r t o d e g o f r e :

2 2

I n f o r m a c i ó n n u t r i c

r e s t o d e l a m e z c l a . S e r v i r i n m e d i a t a m e n t e .

y s a c a r l o s g o f r e s c o n c u i d a d o . R e p e t i r c o n e l

c u a n d o l o s g o f r e s e s t é n l i s t o s . A b r i r l a c u b i e r t a

C e r r a r l a c u b i e r t a . E l a p a r a t o e m i t i r á u n p i t i d o

e s p a r c i r l a c o n u n a e s p á t u l a a p r u e b a d e c a l o r .

m e z c l a e n e l c e n t r o d e l a p l a c a i n f e r i o r , y

m e z c l a s e d e s i n f l a r á ) . V e r t e r 1 t a z a d e l a

B a t 3 i r . p a r a c o m b i n a r l a m e z c l a o t r a v e z ( l a

S e r v i r i n m e

c o n c u i d a d

e s t é n l i s t o s

E l a p a r a t o e

e s p á t u l a a

d e l a p l a c a

V e r t 3 e . r 1 t a z

d e s e a d o . S e o i r á u n p i t i d o c u a n d o e s t é l i s t a .

P r e 2 c a . l e n t a r l a g o f r e r a C u i s i n a r t

d e s e a d o . S

P r e 2 c a . l e n t a r

a l n i v e l

r e f r i g e r a r d u r a n t e 1 2 – 2 4 h o r a s .

m i n u t o s a n

s u a v e . D e j a

y s e g u i r b a

h o m o g é n e a

g r a n d e . B a

C o m 1 . b i n a r l o

b a t i e n d o . C u b r i r c o n u n a p e l í c u l a d e p l á s t i c o y

A g r e g a r l o s h u e v o s y l a v a i n i l l a . C o m b i n a r ,

y b a t i r h a s t a o b t e n e r u n a m e z c l a h o m o g é n e a .

p o c o a p o c o l a m e z c l a d e l e c h e / m a n t e q u i l l a

i n g r e d i e n t e s s e c o s e n u n t a z ó n g r a n d e . A ñ a d i r

l a l e c h e e s t á c a l e n t a n d o , c o m b i n a r l o s

d e j a r e n f r i a r a t e m p e r a t u r a a m b i e n t e . M i e n t r a s

d e r r e t i r s e l a m a n t e q u i l l a , r e t i r a r d e l f u e g o y

m e d i o - l e n t o , e n u n a c a c e r o l a p e q u e ñ a . T r a s

C a l e 1 n . t a r l a m a n t e q u i l l a y l a l e c h e a f u e g o

u v a o a c e i t e v e

t a z a ( 1 3 ⁄ 6 0 m l ) d

v a i n i l l a

c u c h a r a 1 d i t a d e

v a i n i l l a

h u e v o s 3 g r a n d e

c u c h a r a 1 d i t a d e e x t r a c t o n a t u r a l d e

h u e v o s 2 g r a n d e s , l i g e r a m e n t e b a t i d o s

c u c h a r a 1 d i t a d e s a l k o s h e r

( " b u t t e r m i l k " )

t a z a s ( 6 2 1 ½ 5 g ) d

c u c h a r a ¾ d i t a d e

c u c h a r a 1 d i t a d e

c u c h a r a 3 d a s d e

t a z a ( 3 0 ¼ g ) d e h

t a z a s ( 3 3 7 5 g ) d

c u c h a r a 2 d a s d e a z ú c a r g r a n u l a d o

c u c h a r a 1 d ½ i t a d e l e v a d u r a s e c a a c t i v a

t a z a s ( 3 2 1 ½ 0 g ) d e h a r i n a c o m ú n

p e d a z o s

t a z a ( 1 1 ½ 5 g ) d e m a n t e q u i l l a s i n s a l , e n

t a z a s ( 4 2 7 5 m l ) d e l e c h e b a j a e n g r a s a

C a n t i d a

C a n t i d a d : 4 g o f r e s b e l g a s ( 1 6 p o r c i o n e s )

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E s t e e s e l m é t o d o m á s a u t é n t i c o d e p r e p a r a r

n o c h e a l a m a ñ a n a

m a n t e q u i l l a

G o f r e s c o n l e v a d u r a d e l a G o f r e s d

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I n f o r m a c i ó n n u t r i c i o n a l p o r c u a r t o d e g o f r e :

S e r 4 v i . r i n m e d i a t a m e n t e .