Friday, December 08, 2006

Chocolates Desert Waffles

1/2 cup HERSHEY'S Cocoa
1/4 cup butter or margarine, melted
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk or sour milk*
1/2 cup chopped nuts (optional)

Hot Fudge Sauce (recipe follows)
Strawberry Dessert Cream or Apple-Cinnamon Topping or Peach-Nutmeg Topping (recipes follow)

1. Stir cocoa and butter in bowl until smooth; stir in sugar. Add eggs and vanilla; beat well.
2. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture.
3. Stir in nuts, if desired.
4. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron.
5. Serve warm with Hot Fudge Sauce and Strawberry Dessert Cream.

Makes about 10 (4-inch) waffles.

* To sour milk: Use 1 1/2 teaspoons white vinegar plus milk to equal 1/2 cup.

Hot Fudge Sauce:

3/4 cup granulated sugar
1/2 cup HERSHEY'S Cocoa
1/2 cup plus 2 tablespoons (5-ounce can) evaporated milk
1/3 cup light corn syrup
1/3 cup butter or margarine
1 teaspoon vanilla extract

1. Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
2. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm.

--Makes about 1 3/4 cups sauce.

Strawberry Dessert Cream: Beat 1 cup cold whipping cream in small bowl until stiff. Fold in 1/3 cup strawberry preserves and 3 drops red food color, if desired. Makes about 2 cups topping.

Apple-Cinnamon Topping: Heat 1 (21-ounce) can apple pie filling, 1 tablespoon butter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until warm.

Peach-Nutmeg Topping: Heat 1 (21-ounce) can peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm.

Note: Leftover waffles can be frozen; thaw in toaster on low heat.

Baked Oatmeal

2 1/4 cups Quick Quaker® Oats or 2 3/4 cups Old Fashioned Quaker® Oats, uncooked
2/3 cup firmly packed brown sugar
3/4 cup raisins or dried cranberries
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 1/3 cups skim milk
4 large egg whites, lightly beaten or 1/2 cup egg substitute
1 tablespoon vegetable oil
1 tablespoon vanilla extract
Fat-free milk or nonfat yogurt and fruit (optional)

1. Heat oven to 350°F. Spray 8-inch glass baking dish with cooking spray.
2. In large bowl, combine oats, sugar, raisins, cinnamon and salt; mix well. In medium bowl, combine milk, egg whites, oil and vanilla; mix well. Add to dry ingredients; mix until well blended. Pour into baking dish.
3. Bake 55 to 60 minutes or until center is set and firm to the touch. Cool slightly
4. Serve topped with milk or yogurt and fruit, if desired. Store leftover oatmeal tightly covered in refrigerator.