Assessments - 4, GPA: 4
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Pour about 3.4 cup of batter into the middle of the waffle baker. Cook 6 to 7 minutes or until golden brown. Makes 3 cups of batter. Banana Sour Cream Waffles 1 cup flour 1 cup sour cream 1.2 teaspoon baking powder 1.4 cup milk 1.4 teaspoon baking soda 1.4 cup butter, melted 1.4 teaspoon salt 1 ripe banana, mashed 1 egg, separated In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In a small bowl, beat the egg white with a whisk until light peaks form. Add egg yolk, sour cream, milk, butter, and banana to the flour mixture and mix well. Fold in the whipped egg white. Pour 3.4 cup of batter into the waffle baker. Cook 6 to 7 minutes or until golden brown. Makes 3 cups of batter. Cinnamon-Raisin Waffles 1 cup flour 1 egg 2 tablespoons packed brown sugar 1.2 cup milk 2 teaspoons baking powder 2 tablespoons oil 1.4 teaspoon salt 1.3 cup raisins 11.2 teaspoons cinnamon In a small bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In a large bowl, whisk together the egg, milk, and oil. Add the flour mixture to the milk mixture. Stir until the batter is just combined. Stir in the raisins. Pour about 3.4 cup of batter onto the waffle baker. Cook 6 to 8 minutes or until golden brown. Makes 2 cups of batter. Chocolate Waffles 1.4 cup vegetable shortening 3 tablespoons unsweetened baking cocoa 1.2 cup sugar 1 teaspoon baking powder 1 egg Pinch of salt (1.16 teaspoon) 1.2 teaspoon vanilla 2.3 cup milk 2.3 cup flour In a small mixing bowl, cream shortening and sugar until well blended. Add egg and vanilla; blend until smooth. Add remaining ingredients and mix until well blended. Batter will be thicker than normal waffle batter. Spray grids with non-stick cooking spray. Place 2.3 cup of batter in the middle of the waffle baker. Close lid and cook 6 to 7 minutes. Remove and serve topped with vanilla ice cream. Makes 2 cups of batter. Sandwich Griddle Recipes Mexi-Pockets For each sandwich: 2 6-inch packaged corn tortillas 1 tablespoon salsa 1 heaping tablespoon 2 tablespoons refried beans processed cheese dip Spray grids with nonstick cooking spray. Spread cheese, salsa, and beans on one corn tortilla. Cover with another corn tortilla. Place on sandwich griddle. Close and lock lid and cook approximately 5 minutes. Caution: The filling is very hot. Cheesy Hot Dog Pockets Sliced bread (any variety) Ketchup Hot dogs Butter Individually wrapped processed cheese slices Butter one side of two pieces of bread. Place the slice of bread, butter side down, on the sandwich griddle. Spread 1 to 2 tablespoons of ketchup on bread. Cut half of a hot dog into “coins.” Place hot dog “coins” over the ketchup. Unwrap a slice of cheese and place over the hot dogs. Cover with remaining slice of bread, butter side up. Close and lock lid. Cook approximately 3 minutes. Caution: The filling is very hot. Grand Cheese Rounds 1 can (1 lb.) extra-large refrigerated biscuits 8 individually wrapped processed cheese slices (any variety) Open each biscuit in half, making two thinner biscuits. Flatten each half in the palm of your hand. Unwrap slices of cheese. Take each slice and fold in half, then fold in half again, making 4 quarters stacked. Spray grids with nonstick cooking spray. Place two flattened biscuits on the sandwich griddle. Place the stack of cheese in the middle. Cover with two flattened biscuits. Close and lock lid. Cook approximately 5 to 6 minutes or to desired browness. Caution: The filling is very hot. Makes 8 rounds. Fruit Turnovers 1 can refrigerated crescent rolls Fruit pie filling or fruit preserves Cinnamon sugar Open the can of crescent rolls and lay flat on countertop. Divide into 4 rectangles. Take each rectangle and press the diagonal perforation closed, making 4 solid rectangles. Place one rectangle on the sandwich griddle. Place 2 to 4 tablespoons of fruit filling onto center of pastry. Cover with another rectangle of pastry. Sprinkle with cinnamon sugar. Close and lock lid. Cook approximately 5 minutes or until desired browness. Repeat with remaining pastry. Caution: The filling is very hot. Makes 2 turnovers. Bacon Cheese Omelet 2 eggs 2 pieces bacon, cooked and crumbled 1.2 cup shredded cheddar cheese Salt and pepper to taste In a small bowl, beat eggs slightly with a fork. Add the cheese and bacon; mix. Spray the grids with nonstick cooking spray. Pour egg mixture onto sandwich griddle. Close and lock lid. Cook approximately 4 to 5 minutes. Makes 1 serving. Hot Pastrami Pockets For each pastrami pocket you will need: 2 slices rye bread 1 slice Swiss cheese 2 to 3 slices pastrami 1 tablespoon Thousand Island dressing 1 to 2 tablespoons sauerkraut Butter or margarine Butter two slices of bread on one side. Place one slice (butter side down) on one side of the griddle. Add meat, sauerkraut, dressing, and cheese. Cover with second slice of bread (butter side up). Close and lock the lid. Cook approximately 3 minutes or until desired browness. Caution: The filling is...
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