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.

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