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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Breakfast 4 Servings

INGREDIENTS

2 c Flour
1 T Baking powder
1/2 t Baking soda
1/2 t Salt
1 T Sugar
1 1/4 c Buttermilk
3 Eggs
6 T Butter, melted
2 10 oz frozen raspberries
1/2 c SUPERFINE sugar
Grated rind of 1 orange

INSTRUCTIONS

Stir dry ingredients into a large bowl.Beat buttermilk and eggs at low
speed using whisk attachment of Handy Mixer cordless beater in a
medium bowl.Slowly add melted butter.Make a well in center of flour
mixture.Add buttermilk mixture to well using a beater
attachment,slowly blending at low speed until all liquid ingredients
are incorporated. Then beat at high speed until smooth,reserve
liquid.Puree raspberries in food processor or blender until
smooth.Blend in sugar and orange rind and enough of reserved liquid
until sauce is desired thickness. Pour 1 cup of waffle batter into a
preheated,well greased waffle iron and cook until golden.Serve with
Raspberry Sauce.Garnish with walnuts and fresh raspberries,if
desired.Serves 4.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 488
Calories From Fat: 195
Total Fat: 22.2g
Cholesterol: 188.4mg
Sodium: 951.2mg
Potassium: 283.2mg
Carbohydrates: 58g
Fiber: 1.7g
Sugar: 8.9g
Protein: 14g


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