Eggnog Waffles With Cranberry Orange Rum Compote Recipes
EGGNOG WAFFLES
Waffles are a delicious way to use up that leftover eggnog.
Provided by ILEAGOR
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Mix flour, baking powder, baking soda, and salt together in a bowl. Add eggnog, eggs, and butter; mix well.
- Preheat a waffle iron according to manufacturer's instructions. Pour 1/4 of the batter into the preheated iron and cook until waffle is crisp and golden, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 537.1 calories, Carbohydrate 65.4 g, Cholesterol 198.5 mg, Fat 24.1 g, Fiber 1.7 g, Protein 14.6 g, SaturatedFat 13.8 g, Sodium 1204.5 mg, Sugar 11.1 g
EGGNOG WAFFLES WITH CRANBERRY ORANGE RUM COMPOTE
Another fun way to serve up a meal with the beloved Eggnog included. We sometimes like to have a breakfast meal for dinner and so we have with this one. It is a perfect meal to have for Christmas morning as well. I've included a new topping for this one so now you have a choice of sweet or tangy. Hope you enjoy. This recipe is from:Margie Slivinske,San Jose Easy Meals Examiner.
Provided by Kimberly Biegacki @pistachyoo
Categories Fruit Breakfast
Number Of Ingredients 16
Steps:
- In a large mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt. Set aside. In a separate bowl, whisk together the eggnog, egg yolks and melted butter until well combined.
- Make a well in the center of the flour mixture and pour the eggnog mixture into the well. Stir the dry and wet ingredients together until well combined but don't overmix. You don't want large lumps in the batter but you also don't want to mix it until the batter is too smooth as overmixing can cause the waffles to be heavy and tough. With an electric mixer, beat the egg whites on high until just until they start to form stiff peaks. Using a spatula, gently fold the beaten egg whites into the batter.
- Spray a waffle iron with cooking spray. Using a ladle, spoon waffle batter in the center of waffle iron. Pour enough batter than it will spread out when the lid is closed but not too much that it overflows.
- Close the lid after ladling the batter. Most waffles are cooked when the steam stops coming out of the waffle iron, about 3 - 4 minutes. Carefully remove the hot waffle from the iron and pour batter for the next waffle. Repeat until all waffle batter is used. Either serve the hot waffles as they are made or place them on an oven-proof serving platter and keep them warm in oven on low heat till ready to serve.
- December 18th, 2014 ---- We had these for dinner tonight and I made a more tangy topping with cranberry orange gold rum compote w/chopped pecans.....had I had whipped topping I would of added it. Yumm
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- In a small bowl whisk together the melted butter, eggnog, egg, and extracts. Pour the wet ingredients into the dry ingredients and whisk together until batter is smooth.
- Scoop the batter into the heated and greased waffle iron (the amount you scoop in will depend on the size of the waffle iron). Cook the waffle according to the manufacturers instructions. Top the waffles with eggnog drizzle or syrup.
- In a small bowl whisk together all of the ingredients until smooth. Drizzle desired amount over the waffles.
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- Combine the milk, half the sugar, and the nutmeg in a 3-quart saucepan. Set the pan over medium heat, stirring occasionally to encourage the sugar to dissolve. Heat the mixture through but do not allow it to boil (this is key to avoid making eggnog scrambled eggs!). Remove from the heat.
- Put the egg yolks and salt in a small heatproof bowl and gently whisk to break up the yolks. Whisk in the remaining half of sugar and beat the mixture until the yolks become very pale and light. Gradually whisk in the warm sweet milk mixture. Pour the yolk mixture back into the saucepan, and whisk to combine.
- Cook over medium-low heat (slow and steady), stirring constantly with a clean wooden spoon until the custard thickens enough to coat the back of the spoon and hold a line drawn through it with a finger, about 8 minutes. An instant-read thermometer should register 170°F–175°F. Do not let the sauce overheat or boil because then you will probably curdle the mixture, making eggnog scrambled eggs. Immediately strain the sauce through the strainer into the bowl.
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