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Aloha Dessert Waffles
A pretty dessert that is guaranteed to please your guests
8 prepared Macadamia Nut Waffles 1 can (6 oz. or 170 g) frozen
1 cup (250 ml) sugar
orange juice concentrate, thawed
3 Tbsp. (45 ml) cornstarch
½ cup (125 ml) flaked coconut
1 can (8 oz. or 277 g) crushed
⅓
cup (75 ml) Maraschino cherries,
pineapple, drained reserving juice chopped
¼ cup (50 ml) 150 Proof rum
Cold water
Vanilla ice cream
In a large sauté pan, combine sugar and cornstarch. Measure
pineapple juice and enough cold water to equal 1 ¼ cups (300
ml). Combine water mixture, orange juice and sugar mixture.
Cook over medium heat until thickened, stirring constantly. Add
coconut, cherries and pineapple. Heat through. Keep warm on
low heat. Slowly pour rum over top of mixture. Carefully ignite.
Place a scoop of vanilla ice cream over each waffle. When flame
dies, spoon sauce over ice cream. Serve immediately.
Yield: 5 Waffles
Chocolate Brownie Waffles
Here’s a no-fuss dessert idea!
¼ cup (50 ml) shortening or oil
1 Tbsp. (15 ml) baking powder
⅔
cup (150 ml) sugar
¼ tsp. (1 ml) salt
2 squares (1 ounce or 28 g each)
1¼ cups (300 ml) milk
baking chocolate, melted
½ tsp. (2 ml) vanilla
3 egg yolks
½ cup (125 ml) chopped nuts
1½ cups (375 ml) all-purpose flour 3 egg whites, stiffly beaten
Preheat Waffle Maker. In a large mixing bowl, cream shortening
and sugar at medium-low until fluffy. Add chocolate and
egg yolks. Beat well. Add milk alternately with combined dry
ingredients. Mix well. Add vanilla and nuts. By hand, gently fold
in beaten egg white. Pour approximate ¾ cup (200 ml) batter
over grids. Close Waffle Maker and bake until steam no longer
escapes, about 3-5 minutes. Waffle will crisp as it cools. Repeat.
Serve hot or cold with vanilla ice cream, chocolate syrup and
chopped walnuts or pecans.
Yield: 6 Waffles
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