Nov 24, 2016
The latest food to take the limelight on the culinary stage is waffles. And they are no longer just for breakfast. As a matter of fact waffles now show up on restaurant menus for lunch and dinner. They may be served with fried chicken down south or piled with vegetables. You will want to eat them topped with ice cream and rich fudgy chocolate sauce even after a filling dinner.
We’ve brought you some popular versions so you too can be in on the hottest food trends!
Fudge Waffles with Chocolate Sauce
2 eggs, room temperature
1/4 cup canola oil or melted butter
1 teaspoon vanilla extract
1 cup buttermilk or parve substitute*
1 cup flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup chopped walnuts
1/2 cup chocolate mini chips
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 cup light corn syrup
1/4 cup whole milk or coconut milk
2 tablespoons butter or margarine
1/2 teaspoon vanilla extract
*to make a parve substitute for buttermilk place 1 tablespoon vinegar in a measuring cup. Add soy, rice or coconut milk to equal one cup. Allow it to sit a few minutes and bubble before using.
In a large mixing bowl, combine eggs, oil and vanilla, and beat until light, about 2 minutes.
Blend in buttermilk, then flour, sugar, cocoa, baking powder, baking soda, salt and nutmeg.
Gently fold in nuts and chocolate chips.
Cook waffles in a preheated well-greased waffle iron until done; follow the directions for your waffle iron.
In a small saucepan, combine sugar, cocoa powder, corn syrup and milk. Stir to blend. Cook over medium heat until mixture comes to a full boil, and then reduce heat to medium-low and simmer, stirring occasionally, for 3 minutes. Remove sauce from heat and add butter and vanilla, stirring until butter melts. Cool to room temperature, then store in the refrigerator.
Serve waffles with ice cream and chocolate sauce. Waffles can be served immediately, or wrapped in plastic wrap and served the next day. Warm them in a toaster to crisp.
Sweet Potato Waffles
1 1/2 cups peeled and cubed sweet potatoes
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites, at room temperature
1 cup orange juice
1/4 cup firmly packed light brown sugar
1/4 cup canola oil plus more for waffle iron
1 tablespoon grated orange peel
Cook sweet potatoes in water for 20 minutes or until tender. Mash cooked potatoes and set aside.
In a large bowl, whisk together flour, baking powder, and salt and set aside.
In another bowl combine the sweet potatoes, juice, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter.
Heat waffle iron and brush with oil. Place 2 tablespoons of batter onto waffle iron, and cook until lightly browned, about 5 to 6 minutes.
1/2 cup water
4 tablespoons oil
1/4 teaspoon salt
1 tablespoon sugar
1/4 teaspoon cinnamon
1/2 cup all-purpose flour
2 large eggs
1/2 cup sugar
1 teaspoon cinnamon
In a small saucepan, bring water, oil, salt, sugar, and cinnamon to a simmer over high heat.
When sugar and salt have dissolved, lower heat to medium, add flour, and stir rapidly. The batter will form quickly as the flour absorbs the water mixture. Continue to cook over medium heat, stirring, for 1 minute.
Remove saucepan from heat and allow mixture to stand for 5 minutes. Add eggs one at a time to batter mixture, stirring until each is incorporated. The batter will be very stiff
Preheat the waffle iron and brush with oil.
Place about 1/4 cup of batter in the waffle iron. Do not overstuff waffle iron—the batter will expand considerably. Close the lid and cook until churros are golden brown, 5 to 10 minutes. Transfer churros to a plate and repeat with remaining batter.
Stir together sugar and cinnamon. Dredge churros in cinnamon sugar. Serve warm with chocolate sauce for dipping.