| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Pitted fresh Bing cherries; (or 1/2 c. dried) |
| 1 |
c |
Water |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1 |
c |
Whole wheat flour |
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/8 |
ts |
Salt |
| 3 |
|
Eggs; separated |
| 2 |
c |
Buttermilk |
| 1/2 |
c |
Butter; melted |
| 1/2 |
c |
Mini-chocolate chips |
INSTRUCTIONS
SAUCE
WAFFLES
>From: waterman@vt.edu (Betsey)
Prepare the sauce first. In a medium saucepan, over medium heat, cook the
cherries in the water until softened. Add the sugar. Dissolve the
cornstarch in a tablespoon or so of water. Add to the cherries and boil,
stirring constantly, untli the sauce has thickened. Remove from heat.
Prepare the waffle batter.
In a large bowl, sift together the dry ingredients. In another bowl, blend
the egg yolks with the buttermilk and melted butter. Add the dry
ingredients to the wet ingredients and mix just until moistened. Set aside.
In a separate bowl, beat the egg whites until peaks begin to form. Fold
into the batter along with the chocolate chips. Bake in a hot waffle iron.
Serve with the sauce.
from Gail's Kitchen (Gail Greco)
Posted to recipelu-digest by <SALBRO@OCMVM.CNYRIC.ORG> on Mar 9, 1998
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