WAFFLES
2 Bunches carrots; (1-1/2 lb 2 Eggs; separated
-total) 1/3 c Vegetables oil;
1 1/2 c All-purpose flour; 1 ts Vanilla extract;
1 1/2 tb Baking powder; 1/2 c Light brown sugar; packed
1/2 ts Baking soda; 1/2 c Pecans; chopped
1/2 ts Salt; Vegetable shortening -=OR=-
1 ts Ground cinnamon; Oil; (pan spray)
1/2 c Cup milk; 1 qt Vanilla Ice Cream;
1/2 c Dairy sour cream;
CREAM-CHEESE ICING
1 pk (8-oz) cream cheese;softened 2 1/2 c Powdered sugar;
1/4 c Butter; softened 1 tb Vanilla extract;
WAFFLES: Peel and shred 1 bunch of carrots, set aside. Cut the
remaining bunch of carrots into 1″ pieces, in a medium-size saucepan
cook carrot pieces in boiling water until tender 5 to 7 minutes.
Drain. In a blender or food processor fitted with the metal blade
process cooked pieces until smooth. Set aside. Preheat waffle iron.
Preheat oven to 250 degrees. In a medium-sized bowl sift together
flour, baking powder, baking soda, salt and cinnamon. In a large
bowl beat together milk, sour cream, egg yolk, oil, vanilla brown
sugar and pureed carrots. Gradually stir in flour mixture. Beat until
smooth. Stir in shredded carrots and pecans. In a small bowl whip egg
whites until soft pecks are formed. Fold into batter. Lightly brush
hot grids with shortening or oil. Pour enough batter to fill
two-thirds of waffle iron. Cook until crisp and golden brown. While
the waffles are cooking prepare the Cream-Cheese Icing. Keep finished
waffles warm in the oven on a rack until ready to serve. Repeat with
the remaining batter. To serve, cut waffles into quarter section and
place a scoop of vanilla ice cream on the side. Makes about 3 waffles
or 6 servings. CREAM-CHEESE ICING: In a medium bowl combine cheese
butter, sugar and vanilla. With a electric mixer on low speed beat
until all ingredients are well blended. Keep refrigerated until
ready to serve. Makes about 1-1/2 cups.
Yields
3 waffles
