2 large eggs
1/4 cup butter or margarine, melted
1 teaspoon vanilla
1 cup buttermilk
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup sugar
1/2 cup cocoa
1/2 cup chopped walnuts (optional)
1/4 cup semisweet chocolate mini-morsels (optional)
Vanilla ice cream
Garnish: crushed hard peppermint candy (optional)
1 cup semisweet chocolate morsels
1/2 - 2/3 cup half-and-half, divided
1/4 cup finely crushed hard peppermint candy
Waffles: Combine first 3 ingredients in a large mixing bowl;
beat at medium speed with an electric mixer until foamy (about 2
minutes). Add buttermilk, mixing well. Set aside. Combine flour
and next 6 ingredients; gradually add to egg mixture, beating at
low speed just until blended. Stir in walnuts and mini-morsels, if
desired. Bake in a preheated, oiled waffle iron until done. Serve
with vanilla ice cream and warm Chocolate-Peppermint Sauce.
Garnish, if desired.
Chocolate-Peppermint Sauce: Combine chocolate morsels, 1/2 cup
half-and-half, and candy in a small saucepan; cook over low heat
about 10 minutes or until candy melts, stirring occasionally. Stir
in enough of remaining half-and-half for desired consistency.
Serve over waffles. Sauce may be served over pound cake or ice
cream. Store sauce in refrigerator up to 2 weeks.
Yield: 18 (4-inch) waffles.
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