INGREDIENTS

INSTRUCTIONS

FRUIT PECAN SAUCE
Notes: Belgian waffles are a mainstay at Midwest brunches. Here's our
delicious version, topped with ice cream and a warm fruit and pecan sauce.
1 pint fresh strawberries or thawed, frozen, unsweetened 2/3 cup packed
brown sugar 1/3 cup butter or margarine 2 Tbsp rum or orange juice 1/2 cup
broken, toasted pecans
DIRECTIONS: In a large mixing bowl, stir together the flour, baking powder
and malted-milk powder.
In a medium mixing bowl, beat the egg yolks. Beat in the milk and cooking
oil or shortening. Add to the flour mixture all at once, stirring till
blended but still slightly lumpy.
In a small mixer bowl, beat egg whites till stiff peaks form. Gently fold
into the egg-flour mixture, leaving a few fluffs of egg white. Do not
overmix.
Bake waffles in Belgian waffle-maker or regular waffle-maker according to
manufacturer's directions. (To keep waffles hot for serving, place in a
single layer on a wire rack on a baking sheet in a warm oven.)
Prepare Fruit-Pecan Sauce.
Serve waffles topped with ice cream and warm Fruit-Pecan Sauce.
Fruit-Pecan Sauce: Peel bananas, cut in half lengthwise, then cut crosswise
into thirds. Brush with lemon juice. Halve the strawberries. In a large
skillet, heat brown sugar and butter or margarine over medium heat till the
mixture melts, stirring occasionally.
Add the bananas and strawberries; cook, uncovered, till bananas are heated
through, turning once. Stir in rum or orange juice, then the pecans.
Note: For a quick variation, sprinkle each waffle with 1 Tbsp chopped nuts;
crumbled, crisp-cooked bacon; or chopped granola before closing iron.
Source: Midwest Living Magazine, April 1991
From: Sallie Austin
Posted to MM-Recipes Digest V4 #059 by Bill Dwinell <bdwinell@gate.net> on
Feb 26, 1997.

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