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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 Chocolate-Peppermint Sauce Garnish: crushed hard peppermint candy (optional) Chocolate-Peppermint Sauce: 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |