Hi everybody :)
If you're just tuning in to my post, every Sunday I post a Breakfast Is Served. This Breakfast Is Served Sunday is a Pink Ribbon Recipe. To catch up, last week post is found here.
Today your in for a treat... these make-ahead waffles are prepared the night before and baked the next morning, for a nice hot breakfast. They're also topped with a spread made up of peanut butter and maple syrup! YUM!
This recipe may be a good choice for cancer patients because it contains peanut butter and flour, which provides provide protein, magnesium and iron. Protein helps the body grow new cells with nitrogen. Plus the waffles has a lot of important calories the body needs for healing. These are also great for diarrhea one of the side effect of cancer treatment.
So let's get it started...
Make-Ahead Waffles with Peanut Butter Spread adapted Betty Crocker Living with Cancer Cookbook
Prep Time: 25 Minutes
Start to Finish: 9 Hours 55 Minutes 6 servings (two 4-inch waffle squares and about 3 tablespoons spread each)
1 package regular active dry yeast
1/4 cup warm water (105°F to 115 F)
1 3/4 cups lukewarm milk (scalded then cooled)
2 tablespoons sugar
1 teaspoon salt
1/2 cup butter or margarine, softened
2 cups all-purpose flour
PEANUT BUTTER SPREAD
1/2 cup maple-flavored syrup
1/2 cup peanut butter
1. In large bowl, dissolve yeast in warm water. Add remaining waffle ingredients beat with electric mixer on medium speed until smooth
Cover: let rise in warm place 1 hour 30 minutes. 2. Stir down batter Cover, refrigerate at least 8 hours but no longer than 12 hours.
3. Heat wattle maker Meanwhile, mix syrup and peanut butter until blended set aside. If necessary, grease waffle maker with shortening. Stir down batter. Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle maker (Waffle make's vary in size; Check manufacturer's directions for recommended amount of batter) Close lid of waffle maker
4. Bake about 5 minutes or until steaming stops Carefully remove waffle. Repeat with remaining batter. Serve with peanut butter spread
High in folic acid; good source of fiber and iron
1 Serving: Calories 520 (Calories from Pat 210); Total Fat 23g (Saturated Fat 9g. Trans Fat Og); Cholesterol 130mg, Sodium 620mg; Potassium 350mg; Total Carbohydrate 62g (Dietary Fiber 3g); Protein 15g % Daily Value: Vitamin A 10%, Vitamin c 0%; Calcium 10% Iron 15% Folic Acid 30%; Magnesium 15% Exchanges 2 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat, 1/2 High-Fat Meat, 3 Fat Carbohydrate Choice: 4
What I Did and/or Think:
I made the batter according to the recipe. With the spread, I added enough syrup to make it drizzle. I baked them in my Double-Side Waffle Maker, great waffle maker, I love it!
The Taste: The waffles was delicious, crispy on the outside and fluffy on the inside. The spread was delicious also. I think ALL peanut butter fans would enjoy this recipe. To make this extra special sprinkle mini semi-sweet chocolate chips on top of the spread. These waffles would be great with any topping.
This recipe will be REPEATED!
For variation, this can also be used for pancakes; just pour about 1/4 cup of batter onto a greased hot griddle cook until puffed and bubbled, flip and cooked until golden brown. Prepared waffles and pancakes can be frozen and reheated in a toaster as needed for breakfast in a hurry.
ENJOY! Come again...
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